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All Journal Jurnal Sains dan Teknologi Pangan Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Hilirisasi IPTEKS (JHI) Jurnal Teknologi Pertanian Andalas Agroteknika Andalasian International Journal of Agricultural and Natural Sciences Jurnal Abdi Masyarakat Indonesia Andalasian International Journal of Social and Entrepreneurial Development GreenTech PATRIOTIK: Jurnal Inovasi dan Pemberdayaan Masyarakat Prosiding Seminar Nasional Pengabdian Masyarakat
Risa Meutia Fiana
Fakultas Teknologi Pertanian Universitas Andalas
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PENDUGAAN UMUR SIMPAN MINUMAN INSTAN TEH KOMBUCHA MENGGUNAKAN PENDEKATAN KADAR AIR KRITIS DENGAN METODE ACCELERATED SHELF LIFE TEST (ASLT) Risa Meutia Fiana; Cesar Welya Refdi
Jurnal Teknologi Pertanian Andalas Vol 22, No 2 (2018)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (727.812 KB) | DOI: 10.25077/jtpa.22.2.150-156.2018

Abstract

Pendugaan Umur simpan minuman instan teh kombucha dilihat berdasarkan kadar air kritis menggunakan pendekatan ASLT (Accelerated Shelf Life Test) dengan perhitungan menggunakan Model Labuza. Selama penyimpanan sampel ditimbang secara periodik (2 hari sekali selama 40 hari) hingga mencapai berat konstan. Sampel yang telah mencapai berat konstan dianalisa kadar air dan vitamin C. Kesimpulan yang dapat diambil dari penelitian ini yaitu umur simpan minuman instan teh kombucha dengan menggunakan pendekatan kadar air kritis dengan metode ASLT (Accelerated Shelf Life Test) pada suhu 30° C dan RH penyimpanan 75 % yaitu 503 hari menggunakan kemasan  LDPE (Linear Low Density Polyethy-lene).
Pengaruh Perbandingan Serbuk Santan dan Gula dalam Pembuatan Manisan Instan Beras Rendang terhadap Penerimaan Konsumen dengan Analisis Sensori Uji Pembeda Risa Meutia Fiana; Wenny Surya Murtius; Aurian Ming
Agroteknika Vol 2 No 1 (2019): Juni 2019
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/agtk.v2i1.29

Abstract

This research has been carried out in the Laboratory of Chemistry, Agricultural Biochemistry and Food Nutrition, Laboratory of Technology and Agricultural Process Engineering Faculty of Agricultural Technology Laboratory of Animal Husbandry Biotechnology Faculty of Animal Husbandry, and Laboratory of Tablet Faculty of Pharmacy in July to August 2018. The aims of this study was to determine the ratio of coconut milk and sugar to the characteristics of instant beras rendang flour and find out the best ratio in organoleptic instant beras rendang product with a differentiation test. This research method used a completely randomized design with 5 treatments and 3 replications, which treatments A (35% coconut milk powder : 15% sugar), B (30% coconut milk Powder : 20% Sugar), C (25% coconut milk Powder : 25% Sugar), D (20% Coconut Milk Powder : 30% Sugar), E (15% Coconut Milk Powder : 15% Sugar). Tests carried out included sensory analysis by differentiating test.
PENGEMBANGAN PRODUK OLAHAN JAMUR TIRAM MENJADI PENYEDAP ALAMI JAMUR TIRAM DI KELOMPOK WANITA TANI LIMAU MANIS SEJAHTERA Risa Meutia Fiana; Devi Warmita; Reni Koja; Wellyalina Wellyalina; Shalati Febjislami; PK Dewi Hayati
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 7 No 1 (2023)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.7.1.43-47.2023

Abstract

Jamur tiram merupakan jenis jamur yang lezat untuk dikonsumsi dan memiliki nilai gizi yang tinggi. Kelompok Wanita Tani Limau Manis Sejahtera (KWT LMS) memiliki usaha budidaya jamur tiram. Kendala yang ada pada KWT LMS yaitu apabila terjadi panen yang melimpah maka jamur tiram tidak terjual di Pasar. Jamur memiliki sifat yang sama dengan sayuran yaitu mudah mengalami kerusakan dan menjadi busuk jika tidak segera diolah cepat dan tepat. Salah satu produk olahan yang bisa dikembangkan yaitu penyedap alami berbahan baku jamur tiram putih. Tujuan dari program ini adalah anggota KWT LMS dapat memiliki keterampilan dalam membuat penyedap alami berbahan jamur tiram, meningkatkan kondisi perekonomian dengan melakukan diversifikasi (keanekaragaman) produk pangan berbahan baku jamur tiram. Metode pelaksanaan kegiatan ini terbagi menjadi tiga tahapan yaitu tahap persiapan, tahap pelatihan teknik pembuatan penyedap alami jamur tiram, dan bimbingan lanjut. Kata kunci: Jamur tiram, limau manis sejahtera, pengolahan, penyedap alami ABSTRACT Oyster mushroom is a type of mushroom that is delicious for consumption and has high nutritional value. Farmer Women's Group 'Limau Manis Sejahtera' (KWT LMS) has an oyster mushroom cultivation business. The obstacle in KWT LMS is that if there is an abundant harvest, oyster mushrooms can only sell some in the market. Mushrooms have the same properties as vegetables, easily damaged and rotten if not processed quickly and precisely. One processed product that can be developed is a natural flavouring made from white oyster mushrooms. This program aims for KWT LMS members to have skills in making natural flavourings from oyster mushrooms, improving economic conditions by diversifying (diversity) food products made from oyster mushrooms. The method of implementing this activity is divided into three stages: the preparation stage, the training stage for the natural oyster mushroom flavouring technique, and further guidance. Keywords: Limau manis sejahtera, natural flavouring, processing, oyster mushroom
OPTIMASI PRODUKSI BIOETANOL DARI SELULOSA TANDAN KOSONG KELAPA SAWIT (TKKS) DENGAN VARIASI JUMLAH RAGI DAN LAMA FERMENTASI Putri, Amelia; Permata, Deivy Andhika; Fiana, Risa Meutia
Jurnal Teknologi Pertanian Andalas Vol 29, No 1 (2025)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.29.1.%p.2025

Abstract

Bioetanol adalah bahan bakar alternatif yang ramah lingkungan dan dapat dihasilkan dari biomassa limbah yang mengandung selulosa, seperti tandan kosong kelapa sawit (TKKS). Mengoptimalkan proses produksi bioetanol dari TKKS dapat menjadi solusi untuk pengelolaan limbah ini sekaligus menghasilkan energi terbarukan yang berkelanjutan. Penelitian ini bertujuan untuk mengkaji optimasi proses produksi bioetanol dari TKKS dengan variasi jumlah ragi dan lama fermentasi. Pengoptimalan produksi bioetanol dilakukan dengan metode Response Surface Metodholgy (RSM). Pengamatan yang dilakukan meliputi rendemen bioetanol, kadar air bioetanol, densitas bioetanol dan kadar bioetanol. Hasil penelitian ini menunjukan bahwa jumlah ragi dan lama fermentasi berpengaruh nyata terhadap karakteristik bioetanol yang dihasilkan. Jumlah ragi dan lama waktu optimum yang diperoleh, yaitu 8,800 g selama 9,668 hari. Karakteristik bioetanol yang dihasilkan pada kondisi optimum, yaitu rendemen 13%, kadar air 87%, densitas 0,986 g/ml, kadar etanol 9,984%.
Increasing Productivity Of Oyster Mushroom Harvest By Applying Kumbung Cultivation Sanitation Fiana, Risa Meutia; Febjislami, Shalati; Hayati, P.K Dewi
Andalasian International Journal of Social and Entrepreneurial Development Vol. 2 No. 02 (2022): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.v2.i02.1-5.2023

Abstract

Limau Manis Village is one of the villages in Pauh District, Padang City. Oyster mushroom cultivation can be carried out by farmer groups because the technology used is appropriate technology. Oyster mushroom cultivation can use equipment that is very familiar to the community and easy to obtain. Another advantage of oyster mushroom cultivation is that land use is not too large and there are not many pest attacks on oyster mushrooms. Oyster mushroom has a very broad market. the importance of kumbung sanitation to the members of the Sejahtera Limau Manis Oyster Mushroom Cultivation Group and making improvements to the kumbung of one of the members as a pilot for an ideal kumbung design
Diversification Of Processed Strawberry Products To Increase The Income Of Strawberry Farming Groups In Limapuluh Kota District Fiana, Risa Meutia; Murtius, Wenny Surya
Andalasian International Journal of Social and Entrepreneurial Development Vol. 3 No. 02 (2023): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.v3.i02.1-6.2023

Abstract

The constraints in strawberry cultivation, namely its perishable nature has a very short shelf life. Processing strawberries into jams and sweets can increase the shelf life, selling value of strawberries and is easy to develop on a household scale. The implementation method carried out is counseling, training and guidance. The purpose of this activity is to increase the knowledge of strawberry farmers regarding standard operating procedures for strawberry cultivation and increase the knowledge and skills of strawberry farmers in Nagari Tanjung Aro Sikabu, Luak District, Lima Puluh Kota Regency, West Sumatra regarding the processing of strawberries into jams and sweets.The results of the activity are increasing the knowledge of the community in Limapuluh Kota Regency on processed strawberry products that can increase the added value of strawberries and can improve the community of Nagari Tanjung Aro Sikabu, Luak District, Lima Puluh Kota Regency.
Improvement of Knowledge and Innovation in the Limau Manis Sejahtera Oyster Mushroom Cultivation Group through a Benchmarking in Sungai Sarik, Padang Pariaman: Improvement Of Knowledge And Innovation In The Limau Manis Sejahtera Oyster Mushroom Cultivation Group Through A Benchmarking In Sungai Sarik, Padang Pariaman Wellyalina, Wellyalina; Meutia Fiana, Risa; Dewi Hayati, PK; Febjislami, Shalati; Pramana Putra, Dian
Andalasian International Journal of Social and Entrepreneurial Development Vol. 3 No. 02 (2023): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.v3.i02.17-21.2023

Abstract

The Limau Manis Farmers Group is a farmer group located in Limau Manis Village, Pauh Subdistrict, Padang City. This farmer group has been engaged in the cultivation of white oyster mushrooms, and its development has been quite successful. Productive economic development can create a sustainable economy and provide a business opportunity that is ready to compete, thus becoming a source of income for farmers. Especially during the COVID-19 pandemic, when many people lost their jobs, making economic needs even more challenging. The oyster mushroom production efforts of this farmer group are capable of producing a considerable amount of oyster mushrooms. However, there are some obstacles and challenges to producing even more oyster mushrooms. This is due to several factors such as (1) the short shelf life of fresh oyster mushrooms; (2) limited knowledge in processing oyster mushroom harvests; (3) funding issues to support oyster mushroom processing activities; (4) the group's limited knowledge of labeling and packaging; and (5) the group's limitations in managing digital marketing. The most common challenge faced is the frequent delay in spawn availability. Furthermore, the high cost of spawn can also reduce the income of the LMS group. Through benchmarking or visits to advanced oyster mushroom cultivation groups such as the De Jamur group in Sungai Sarik, Padang Pariaman, new knowledge can be acquired, and innovations can be found for the LMS group, resulting in improved mushroom productivity in that group compared to before.
Analysis of Added Value in Banana Chips Agro-Industry (Case Study of UMKM Nuri Rashi in Padang City) Fiana, Risa Meutia; Aulia Raihan, Sukma; Santosa, Santosa
Andalasian International Journal of Social and Entrepreneurial Development Vol. 4 No. 01 (2024): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.4.01.10-14.2024

Abstract

The study focuses on the analysis of the added value of bananas into bananas chips on the UMKM Nuri Rashi Banana chips in Padang City. The high banana production in Western Sumatra has the potential to increase the value of bananas in banana chips. Analysis of the value added used in this study is using the Hayami method. The value added analysis found that the processing of bananas into bananas chips on UMKM Nuri Rashi's banana chips has a value added of Rp 25.587 it can be understood that the added value of each kilogram of banana fruit that is processed into bananan chips is Rs 25.587, and yields a high value added ratio of 121.8%. The high rate of value added from processing bananas to bananas chip indicates that this processing is worthy to be developed.
Mushroom Cultivators to Grow and Develop with Oyster Mushroom Cultivation Business in Perumnas Belimbing Kelurahan Kuranji Sub-District Fiana, Risa Meutia; Febjislami, Shalati; Dewi Hayati, PK; Pramana Putra, Dian; Kurniadi, Deri
Andalasian International Journal of Social and Entrepreneurial Development Vol. 4 No. 01 (2024): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.4.01.23-26.2024

Abstract

The Belimbing Residential Area, which is densely populated and located near the market, has the potential to absorb the production of the Belimbing Youth Group's mushroom cultivation activities. However, since mushroom cultivation activities are still relatively new, the group needs help independently providing 100% mushroom-growing media (baglog) and seedling production.. The fresh oyster mushrooms they produce must be marketed immediately as they quickly spoil, and their quality decreases if stored for too long. Additionally, the need for knowledge in the post-harvest processing of oyster mushrooms is also a hurdle in developing the mushroom cultivation business of the Belimbing Youth Group. The primary objective of the community service activity is to enhance the abilities and experience of the Belimbing Youth Group in producing and processing mushroom cultivation products to create higher economic value. Initial outreach activities will focus on oyster mushroom seedling production and processing products, training on product processing and packaging techniques, entrepreneurial coaching, and further guidance, all forming part of technology transfer activities to the Belimbing Youth Group. In the first year, counselling and training on oyster mushroom seedling production, construction of a sterilization room, manufacture of baglog sterilization equipment, and repair of mushroom house (kumbung) were carried out. Training activities for producing F0 and F1 oyster mushroom seedlings and making baglog sterilization equipment with a capacity of 100 baglogs have impacted the independence of the Belimbing Youth Group in providing seedlings and baglog for oyster mushrooms. A sterilization room and repaired kumbung support the success of seeding and increasing the yield of oyster mushrooms. The success of the activities in the first year is likely to be sustainable and support the following year's activities, which will focus on post-harvest processing activities, packaging, and marketing of processed products.
Application Of Packaging And Labeling Technology For Oyster Mushroom Rendang In A Group of Women Farmers Cultivating Oyster Mushroom Limau Manis Sejahtera Meutia Fiana, Risa; Koja, Reni; Febjislami, Shalati; Chairina, Dina; Kirana Ariani, Dwi
Andalasian International Journal of Social and Entrepreneurial Development Vol. 4 No. 02 (2024): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.4.02.1-6.2024

Abstract

The Limau Manis Sejahtera Farming Women's Group (KWT LMS) produces processed oyster mushroom products, namely oyster mushroom rendang, which is packaged using transparent plastic and simple labels. The packaging technique and design are still simple and not yet equipped with labels containing complete product information due to the lack of information KWT LMS members possess regarding product shelf life, technique, design and type of packaging. Increasing the knowledge possessed by KWT LMS members is necessary so that the processed mushroom products' packaging has good quality in maintaining the product's shelf life and attracting consumers' attention. The service activities include counselling regarding the importance of product packaging and labelling, providing assistance with packaging tools and practices, improving existing packaging designs, coaching in packaging aspects and further guidance regarding marketing. Extension activities and packaging practices affect increasing KWT LMS members' knowledge about the shelf life of products that have been produced and will be produced, packaging requirements, colour and packaging design requirements and techniques for choosing packaging from those who don't know (average score 1.24-1.29) to be quite knowledgeable (average score 1.24-3.43). The mushroom rendang packaging design with product information labels such as composition, expiry date, benefits, attractive visual appearance, and more suitable materials was also produced to improve the previously used packaging.
Co-Authors Afebri, Fhadel Muhammad Alfi Asben Annisa Putri Ardiati Nazifu Arief Munandar Aulia Raihan, Sukma Aurian Ming Awalina, Rahmi Azrifirwan, Azrifirwan Cesar Welya Refdi Chairina, Dina Deivy Andhika Permata Derosya, Vioni Devi Warmita Dian Pramana Putra, Dian Pramana Diana Sylvi Dini Novita Sari Febrina, Ria Felga Zulfia Rasdiana Fitriani Kasim Gita Purwanti Hasbullah Hasbullah Hasmiandy Hamid Hayati, PK Dewi Hendra Saputra Hidayat, Danny Indah Khairun Nisa Indra Dwipa Kiki Yulianto Kirana Ariani, Dwi Kurnia Harlina Dewi Kurnia Harlina Dewi Kurniadi, Deri Lucky Fhigo Raffi Neswati Neswati Nika Rahma Yanti Nindia Novita Sari Novelina Omil Charmyn Chatib P.K Dewi Hayati Panca Jarot Santoso Prima Yaumil Fajri Putri Wulandari Zainal Raffi, Lucky Fhigo Rafki Saputra Rahayu, Lisa Rahmi, Ira Desri Reni Koja Rezy Gusmita Rizkyanto, Ridwan Rozalia, Rozalia Sahadi Didi Ismanto Salsabyla Syamtiolga Santosa Santosa Shalati Febjislami Siska Desri Wirahmi, Busman, Edrizal, Wellyalina, Wellyalina Welya Refdi, Cesar Wenny Surya Murtius Wenny Surya Murtius Yulmira Yanti Zuldadan Naspendra Zulfitri, Amelia