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All Journal Pro Food Jurnal Teknologi Pertanian Andalas Jurnal Abdi Insani Jurnal SIAR ILMUWAN TANI Agroteksos Prosiding Konferensi Nasional PKM-CSR Bakti Sekawan : Jurnal Pengabdian Masyarakat Journal of Food and Agricultural Product Journal of Biology, Environment, and Edu-Tourism
Mutia Devi Ariyana
Universitas Mataram
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Pelatihan Pengolahan Roti Dengan Bahan Tambahan Makanan Aman Untuk Menghasilkan Roti Lokal Bermutu Moegiratul Amaro; Sri Widyastuti; Nazaruddin Nazaruddin; Baiq Rien Handayani; Mutia Devi Ariyana
Bakti Sekawan : Jurnal Pengabdian Masyarakat Vol 2 No 1 (2022): Juni
Publisher : Puslitbang Sekawan Institute Nusa Tenggara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (337.996 KB) | DOI: 10.35746/bakwan.v2i1.213

Abstract

Penemuan berbagai bahan tambahan untuk memperoleh roti dengan proses pengolahan lebih cepat, volume lebih besar, tekstur lebih halus dan daya simpan lebih lama terus dikembangkan. Akan tetapi penambahan bahan tambahan makanan (BTM) sintetis membawa berbagai konsekuensi kesehatan, terlebih bila penggunaannya tidak sesuai aturan. Meningkatnya kesadaran akan perlunya makanan yang sehat dan aman sesuai dengan kebutuhan maka semakin berkembangnya pencarian BTM yang aman termasuk pada proses pembuatan roti. Tingkat pengetahuan, sikap dan perilaku pengerajin dalam proses pengolahan bahan pangan dapat dipengaruhi oleh tingkat pendidikan, sosial dan ekonomi. Dalam hal ini, sebagian besar para pembuat roti di Mataram memiliki latar belakang pendidikan hanya sampai pada tingkatan Sekolah Dasar atau Sekolah Menengah Pertama sehingga akan mengakibatkan terbatasnya pengetahuan yang mendasari tentang pembuatan roti yang aman dan bebas dari bahan tambahan kimiawi. Sebagai upaya preventif penggunaan bahan tambahan makanan kimia yang berbahaya dan tidak halal dalam proses produksi roti perlu dilakukan suatu usaha untuk memberikan pelatihan, sosialisasi dan memberikan pengetahuan terkait dengan proses pengolahan roti mulai dari persiapan dan penyediaan bahan baku, penggunaan bahan utama dan bahan tambahan, tahapan pengolahan dan pasca pengolahan (pengemasan dan penyimpanan). Kegiatan ini dilakukan melalui kegiatan pelatihan pembuatan roti yang benar sesuai dengan standar sanitasi dan cara pengolahan pangan yang baik (CPPB). Hasil dari kegiatan ini adalah peserta mendapat pemahaman mengenai bahaya bahan tambahan sintesis dan pentingnya menggunakan bahan tambahan alami seperti karaginan sebagai bread improver serta kegiatan pelatihan ini dapat meningkatkan wawasan dan keterampilan peserta mengenai prosedur pengolahan roti yang dapat diterapkan dalam proses produksi roti sehingga dihasilkan roti lokal yang aman dan bermutu.
Coconut agrotourism model based on local wisdom for empowerment of Lombok coastal communities mutia devi ariyana; Aulia Islamiati Yusuf; Mirriyadhil Jannah
Journal of Biology, Environment, and Edu-Tourism Vol. 1 No. 3 (2025): December
Publisher : Yayasan Siti Widhatul Faeha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65622/jbee.v1i3.184

Abstract

Coconut is a strategic commodity for the coastal communities of Lombok Island, but its utilization is still focused on selling raw materials, so the added value and its role in strengthening the local economy and socio-ecological resilience are not yet optimal. This research aims to formulate a sustainable coconut agrotourism development model based on local wisdom as a strategy for empowering coastal communities on Lombok Island. This study employs a descriptive qualitative approach based on secondary data, utilizing content analysis and comparative literature review methods for scientific publications, sectoral data, and policy documents from the period 2015–2025. Literature samples were selected purposively and developed using the snowball technique until information saturation was reached. These samples were then synthesized and validated using a sustainability framework and the principles of Community-Based Tourism (CBT). The study results indicate that the potential for coconut agrotourism in Lombok is very high because it is supported by a coastal agrarian ecosystem, local wisdom in coconut processing (e.g., VCO, coconut sugar, and traditional products), and an active farming community. However, this potential is hampered by weaknesses in infrastructure, human resource capacity, institutions, and digital promotion. The proposed conceptual model emphasizes strengthening community capacity, strengthening local institutions (pokdarwis, cooperatives/BUMDes), diversifying coconut-based educational tourism products and packages, and quadruple helix collaboration to achieve inclusive, competitive, and sustainable coconut agrotourism.
SISTEM AGROSILVOPASTURA TROPIS: TINJAUAN INTEGRASI KELAPA, JAHE, TURI DAN KAMBING UNTUK KEBERLANJUTAN AGROEKOSISTEM DAN PELUANG PENERAPANNYA DI PULAU LOMBOK Mutia Devi Ariyana; Wayan WANGIYANA
AGROTEKSOS, Jurnal Ilmiah Ilmu Pertanian Vol 35 No 3 (2025): Jurnal Agroteksos Desember 2025
Publisher : Fakultas Pertanian Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/agroteksos.v35i3.1541

Abstract

Pertanian skala kecil di wilayah tropis seperti Pulau Lombok menghadapi tantangan keberlanjutan akibat keterbatasan lahan, degradasi tanah, dan variabilitas iklim. Sebagai solusi, sistem agrosilvopastura yang mengintegrasikan kelapa (Cocos nucifera), jahe (Zingiber officinale), turi (Sesbania grandiflora), dan kambing menawarkan model pertanian terpadu yang berkelanjutan. Kajian ini bertujuan menganalisis konsep, manfaat, dan peluang implementasi sistem ini melalui sintesis literatur. Hasil tinjauan menunjukkan adanya interaksi sinergis antar komponen: kelapa sebagai kerangka struktural yang memodifikasi iklim mikro dan penyedia jasa hidrologis melalui hydraulic lift; jahe sebagai tanaman sela bernilai ekonomi tinggi yang toleran terhadap naungan moderat (25–50%); turi sebagai leguminoseae fiksator nitrogen yang memperbaiki kesuburan tanah dan sumber pakan berkualitas tinggi; serta kambing sebagai komponen daur ulang nutrien melalui pupuk organik dan aset ekonomi likuid. Integrasi ini secara signifikan meningkatkan produktivitas penggunaan lahan, mendiversifikasi sumber pendapatan (jangka pendek, menengah, dan panjang), serta memperkuat ketahanan ekonomi rumah tangga terhadap guncangan pasar dan iklim. Secara ekologis, sistem ini membentuk siklus hara yang lebih tertutup, meningkatkan kesuburan dan kandungan karbon tanah, serta mengurangi ketergantungan pada input eksternal. Disimpulkan bahwa model agrosilvopastura kelapa, jahe, turi, dan kambing merupakan bentuk intensifikasi ekologis yang strategis dan relevan untuk wilayah semi-kering seperti Lombok, yang mampu meningkatkan produktivitas dan keberlanjutan agroekosistem sekaligus berkontribusi pada pencapaian Tujuan Pembangunan Berkelanjutan (SDG). Kata kunci: agrosilvopastura, jahe, kambing, kelapa, pertanian terpadu berkelanjutan
Axiological Perspectives on the Development of Sustainable Natural Food Preservatives Derived from Sea Grapes (Caulerpa spp.) Moegiratul Amaro; M Sarjan; Siska Cicilia; Mutia Devi Ariyana; Ida Ayu Widhiantari; Hanifah Ayu; Sudarli; Gunawan; Amrullah; Husnul Jannah; Aida Muspi’ah
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7623

Abstract

The use of synthetic preservatives in the food industry has raised significant health and environmental concerns due to their carcinogenic potential, endocrine-disrupting effects, allergenic risks, and toxic residues in ecosystems. This study examines the potential of sea grapes (Caulerpa spp.) as a natural food preservative from an axiological perspective, encompassing health values, environmental ethics, and socio-economic benefits. Caulerpa racemosa and Caulerpa lentillifera contain polyphenols, flavonoids, tannins, terpenoids, alkaloids, and sulfated polysaccharides (ulvan, fucoidan), which exhibit strong antioxidant and antimicrobial activities. These compounds have been shown to inhibit pathogenic bacteria, slow oxidation, and function effectively as preservatives in various forms such as extracts, edible films, powders, and functional food applications. From an axiological standpoint, the use of Caulerpa supports food safety, public health, environmental sustainability, and economic empowerment of coastal communities through product diversification and value-added processing of renewable marine bioresources. Despite its promising potential, challenges remain, including variability in metabolite content, the need for standardization, and long-term safety assessments. This study highlights Caulerpa spp. as a strategic candidate for developing safe, eco-friendly, and sustainable natural food preservatives. Keywords: Sea grapes, Antimicrobial activity, Antioxidants, Caulerpa spp., Natural preservatives
Review of the philosophy of science on the development of resistant starch from mas bananas as a functional food supporting food security Siska Cicilia; Muhammad Sarjan; Arifuddin Sahidu; Amrullah; Moegiratul Amaro; Mutia Devi Ariyana; Ida Ayu Widhiantari; Husnul Jannah; Sudarli; Hanifah Ayu; Aida Muspiah; Gunawan
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7625

Abstract

The rising prevalence of degenerative diseases in Indonesia, such as hypertension and diabetes mellitus, is closely associated with dietary shifts toward high fat, sugar, and low fiber consumption. One crucial preventive effort is the development of functional foods, especially resistant starch, which helps improve glycemic response, gut health, and metabolic profiles. This study aims to assess the development potential of resistant starch from mas banana as a functional food to support national food security. The research method was a qualitative literature review, analyzing scientific publications on the characteristics, synthesis, application, and benefits of resistant starch from mas banana. Results reveal that resistant starch from mas banana can be produced through physical, chemical, and enzymatic modifications, yielding superior starch properties which not only provide beneficial physiological effects but also have the potential to substitute imported wheat-based products. The development of functional foods based on mas banana resistant starch is scientifically relevant and an axiological strategy to strengthen food security by diversifying local carbohydrate sources. Keywords: food security, functional food, mas banana
Co-Authors AIDA MUSPIAH Aida Muspi’ah Amrullah Amrullah Arifuddin Sahidu Aulia Islamiati Yusuf Baiq Nisrina Nurubay Baiq Rien Handayani, Baiq Rien Gunawan Hanifah Ayu Hartina Hartina Husnul Jannah M Sarjan Mirriyadhil Jannah Moegiratol Amaro Moegiratul Amaro moegiratul amaro Moegiratul Amaro Muhammad Sarjan Nazaruddin Nazaruddin Nazaruddin Nazaruddin Nazaruddin Nazaruddin Novia Rahayu Novia Rizki Warismayati Satrijo Saloko Siska Cicilia Sri Widyastuti Sri Widyastuti Sri Widyastuti Sudarli Tri Isti Rahayu Tri Isti Rahayu Wayan WANGIYANA Widhiantari, Ida Ayu Wiharyani Werdiningsih