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All Journal Chimica et Natura Acta Jurnal Aplikasi Teknologi Pangan J-Dinamika: Jurnal Pengabdian Kepada Masyarakat AgriHealth: Journal of Agri-food, Nutrition and Public Health Community Empowerment
Putri Widyanti Harlina
Department Of Food Industrial Technology, Faculty Of Agricultural Industrial Technology, Universitas Padjadjaran, Bandung
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Public Health Social Sciences Other

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THE EFFECT OF SUPPLEMENTATION GARLIC OIL AS AN ANTIBACTERIAL ACTIVITY AND SALTING TIME ON THE CHARACTERISTICS OF SALTED EGG Putri Widyanti Harlina; Ma Mei Hu; A M Legowo; Y B Pramono
Jurnal Aplikasi Teknologi Pangan Vol 1, No 4 (2012): November 2012
Publisher : Indonesian Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (246.831 KB)

Abstract

This study has been done to examine the influences of garlic oil, salting time in the characteristics of salted egg. Typical bacterial used in this study were Escherichia coli, Salmonella enteritidis, and Staphylococcus aureus. They were obtained from the culture collection of National R&D Center for Egg Processing Laboratory, Food Science and Technology College, Huazhong Agricultural University, Wuhan, China. The experimental design was completely randomized design with factorial factor A x B (3 x 5) for three replications. Factor A were supplementation of garlic oil with different concentration (0%; 0.1%; 0.5%) and factor B were different time for salting process (0; 7; 14; 21; 28 days). The research was done through several activities, the determination of garlic oil as an antibacterial activity and making salted eggs in the presence of garlic oil are performed.  The results showed that garlic oil had antibacterial activity on the three bacteria used in this study. The minimum inhibitory concentration (MIC) of garlic oil was used as a determination of the concentration in salted egg presence of garlic oil. Egg white and yolk of duck eggs with different salting time and concentration of garlic oil showed slight differences in chemical composition and textural properties as salting proceeded. Both of treatment could induce solidification of yolk accompanied by oil exudation and the development of gritty texture. Thus both of treatment somehow affected the characteristics of the resulting egg white and egg yolk.
Training of producing functional fermented food ‘kimchi’ Putri Widyanti Harlina
Community Empowerment Vol 7 No 11 (2022)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.7571

Abstract

The effort to maintain the immune system in the body is by consuming probiotic foods. Kimchi as a probiotic food can increase the body's immunity. The purpose of this community service program is to improve kimchi making skills and develop community knowledge and skills regarding the importance of nutritional intake of functional fermented foods that can increase immunity in efforts to prevent Covid-19. The service method is carried out with lectures, discussions and training on making kimchi. With this training, participants can increase their understanding of nutritional intake to improve the immune system as a preventive measure against Covid-19. In addition, it can also increase creativity in the independent procurement of functional probiotic food.
Education on the quality and halal system of meat products in Sayang Village, Jatinangor, Sumedang Putri Widyanti Harlina; Nandi Sukri; Syamsul Huda
Community Empowerment Vol 7 No 11 (2022)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.7703

Abstract

Meat and processed meat products are important sources of nutrients for humans because they contain proteins, lipids, minerals, and vitamins. However, the majority of residents in Sayang Village, Jatinangor, Sumedang lack of knowledge to understand the type of meat that is halal, safe, and high quality. This program aims to educate community of the halal systems and product quality of meat. The method used is presentations, discussions, and training about how to make sausages and shred meat through videos. The outcomes of the program showed that the PKK team in Sayang Village, learned more about the quality of meat as well as proper methods for processing and storing meat so that nutrition is preserved. Additionally, partners can keep raising awareness of the value of the fresh meat quality and halal products that will be made into high-protein foods for family.
Pelatihan Dan Keterampilan Pembuatan Pangan Olahan Telur : Telur Asin (Natural & Flavoured Salted Egg): Training and Competencies for the Production of Processed Food Eggs: The Natural & Flavored Salted Egg Putri Widyanti Harlina
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 7 No 3 (2022): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-dinamika.v7i3.3408

Abstract

Salah satu upaya mempertahankan imunitas adalah dengan mengonsumsi pangan fungsional yang bermanfaat untuk kesehatan. Telur asin merupakan pangan olahan telur yang mengandung asam lemak esensial yang dibutuhkan oleh tubuh seperti DHA, LA, ALA dan sebagainya. Dengan adanya kandungan fosfolipid yang tinggi dari telur asin ini memberi manfaat kesehatan dan dapat menjadi salah satu pilihan pangan tradisional yang bernutrisi kaya akan asam lemak esensial. Berdasarkan fakta kesehatan tersebut mengenai potensi dari telur asin sebagai pangan fungsional yang dapat meningkatkan kesehatan tubuh, maka dengan melalui program pengabdian masyarakat ini diadakan dengan tujuan mentransfer pengetahuan dan keterampilan kepada masyarakat mengenai pentingnya asupan nutrisi makanan fungsional yang dapat meningkatkan kesehatan sebagai tindakan preventif Covid-19. Program Pengabdian masyarakat ini dilaksanakan secara virtual bersama dengan komunitas Latbar Bandung di Bulan Desember 2021. Kesuksean program pelatihan dan keterampilan ini tercipta dengan supaya masyarakat terus meningkatkan kreativitas secara mandiri mengenai olahan telur dan juga untuk menjaga asupan nutrisi untuk meningkatkan sistem imunitas sebagai tindakan preventif terhadap Covid-19.
Training on making healthy and safe meat processed food in Cileunyi Wetan, Bandung Regency Putri Widyanti Harlina; Syamsul Huda; Vira Putri Yarlina
Community Empowerment Vol 8 No 6 (2023)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.8635

Abstract

Meat and meat products are an important source of nutrition for humans because they contain several nutrients such as protein, lipids, minerals and vitamins. Most of the women from the PKK team and Posyandu cadres in Cileunyi Wetan Village, Cileunyi District, Bandung Regency work as housewives and do not know enough about making processed meat food that is safe, healthy and halal. Therefore, this community service aims to provide information in the form of counseling and training regarding the manufacture of processed meat food. The program is carried out with lectures, discussions and training in making sausages and shredded meat. The results of the program reveal that partners become more aware of the quality of meat, as well as how to properly store and process meat so that nutrition is maintained. Furthermore, at the end of this program, partners can continue to increase awareness of the importance of quality fresh meat which will be processed into a food source of protein which is important for families and partners can also increase creativity independently in procuring healthy processed food.
Training on making processed beef for residents of the Batujajar Transit Apartment, West Bandung Regency Putri Widyanti Harlina; Arif Nanda Irawan; Rossi Indiarto; Fetriyuna Fetriyuna
Community Empowerment Vol 8 No 12 (2023)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.10224

Abstract

Meat is a nutrient-rich animal food essential for maintaining good health. Given its perishable nature, appropriate processing techniques are crucial to enhance its nutritional value and extend its shelf life. Recognizing the potential of animal-origin food processing and the entrepreneurial opportunities it presents for the community is vital. This community service program aims to educate the community, particularly residents of Batujajar Transit Apartments (Aptrans), on the production of processed meat such as shredded meat, jerky, beef sei, and beef tongue sei. The implementation method of this service includes training, mentoring, and in-depth monitoring to raise awareness about the importance of quality meat as a significant protein source for families. Additionally, it fosters independence and creativity in animal food processing, paving the way for the formation of entrepreneurial partnerships and preparing individuals to initiate businesses. This community service program is executed in collaboration with the Housing and Settlement Service and the West Java Province Housing Management and Services UPTD. The outcomes of this service include heightened creativity and independence in processed meat food preparation, as well as an improved ability to maintain nutritional intake for enhanced nutritional completeness.
Empowering the residents of Aptrans Batujajar in training in dairy and meat product to support business independence Putri Widyanti Harlina; Edy Subroto; Rossi Indiarto; Fetriyuna Fetriyuna
Community Empowerment Vol 9 No 2 (2024)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.10603

Abstract

Milk and meat are animal food sources that are rich in important nutrients for the health of the human body. However, because they are included in the perishable foods category, these two food ingredients are vulnerable to contamination and damage. Therefore, further processing is needed to increase the nutritional value and extend the shelf life of processed products. This community service program aims to transfer knowledge and skills in processing milk (yogurt) and meat (sausages) to partner communities, namely the residents of Aptrans Batujajar. Through training and mentoring, the main goal is to increase public awareness and creativity in processing dairy and meat foods. The method used in this program involves hands-on training in the manufacture of dairy and meat products. Additionally, assistance and monitoring are carried out to ensure in-depth understanding and increase community creativity in utilizing the knowledge gained. Through this program, a new product of economic value was successfully created, namely yogurt. This product has the potential to be further developed as an independent business that can support entrepreneurial creativity in the community.
Training to fulfill economic scale targets for UMKM products in Batujajar Transit Apartment through digital marketing Putri Widyanti Harlina; Adhi Prapaskah Hartadi; Elazmanawati Lembong; Endah Wulandari
Community Empowerment Vol 9 No 12 (2024)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.12113

Abstract

Micro, Small and Medium Enterprises (MSMEs) have a significant role in supporting economic and industrial growth. However, there are still a number of problems that need to be overcome so that MSMEs can make optimal use of technology to increase business efficiency. One of the problems faced by MSMEs is choosing the right e-commerce platform for online promotion and marketing so this service program aims to provide information in the form of counseling and training regarding digital marketing, so that by choosing the appropriate platform, MSMEs can optimize their online marketing strategy. them, reach a more precise target audience, and increase consumer satisfaction. The service method is carried out through lectures, discussions and training regarding digital marketing. The results of the service show that the group of participants who live in Batujajar transit apartments have an increased understanding regarding the importance of digital marketing, which is reflected in the participants' positive feedback during discussion and Q&A section as well as their interest in applying digital marketing concepts in MSME businesses in Batujajar transit apartments. Furthermore, at the end of this service activity, partners can continue to increase awareness of the importance of understanding and mastering knowledge about digital marketing so that they can help MSMEs reach a wider target market, increase product visibility, and increase sales significantly.
Socialization regarding the legality and distribution permits for food products UMKM in Batujajar Transit Apartment, West Bandung Regency Putri Widyanti Harlina; Elazmanawati Lembong; Endah Wulandari; Adhi Prapaskah Hartadi
Community Empowerment Vol 10 No 1 (2025)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.12115

Abstract

In the business world, especially in Micro, Small, and Medium Enterprises (MSMEs), business legality and distribution permits are crucial aspects. Business legality refers to the legal status of a business, while a distribution permit is an official approval from the government to market a product or service. Both not only fulfill legal administrative requirements but also provide benefits and protection to business actors. The purpose of this community service is to socialize the importance of business legality and distribution permits for MSME food products to participants at the Batujajar Transit Apartment in West Bandung Regency. The methods used include lectures, discussions, and socialization related to both aspects. This activity succeeded in increasing participants' understanding of the importance of business legality and distribution permits. This increase is reflected in the positive feedback from participants, who actively asked about the permit processing process and expressed their intention to ensure business legality before launching a product. At the end of the activity, partners showed increased concern for business legality, which is expected to provide protection when marketing products and enhance public trust, allowing MSME businesses to develop further.
Effect of Fermentation on the Phsyco and Functional Properties of Red Sorghum Flour (Sorghum bicolor L.) Lembong, Elazmanawati; Wulandari, Endah; Harlina, Putri Widyanti; Tsalitsu, Syifa
Chimica et Natura Acta Vol 13, No 2 (2025)
Publisher : Departemen Kimia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/cna.v13.n2.57757

Abstract

Modification of red sorghum flour by fermentation method can improve the physical, chemical, and functional properties of the resulting sorghum flour. The purpose of this study was to determine the fermentation time that can affect the physical and functional characteristics of red sorghum flour fermented spontaneous (TSS) and non-spontaneous (TTS). Results indicated that the best treatment was red sorghum flour fermented at 24 hours both spontaneous and non-spontaneous. TSS at 24 hours had a water absorption capacity of 1.04%, oil binding capacity of 1.04%, swelling volume of 7.47%, solubility of 7.57%, initial gelatinization temperature of 76.56oC, peak viscosity of 2855 cP, hot paste viscosity of 2214 cP, breakdown viscosity of 641 cP, cold paste viscosity of 3425 cP, and setback viscosity of 1211 cP. TTS at 24 hours had a water absorption capacity of 1.21%, oil binding capacity of 1.18%, swelling volume of 7.49%, solubility of 8.23%, initial gelatinization temperature of 75.81oC, peak viscosity of 3172 cP, hot paste viscosity of 2600 cP, breakdown viscosity of 572 cP, cold paste viscosity of 5107 cP, and setback viscosity of 2507 cP.
Co-Authors A M Legowo Adhi Prapaskah Hartadi Arif Nanda Irawan Edy Subroto Elazmanawati Lembong Endah Wulandari Endah Wulandari Endah Wulandari Fetriyuna Fetriyuna Heni Radiani Arifin Ma Mei Hu Nandi Sukri Rossi Indiarto Syamsul Huda Syamsul Huda Tsalitsu, Syifa Vira Putri Yarlina Y B Pramono Yufi Anandia Salsabila