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All Journal Jurnal Teknologi & Industri Hasil Pertanian Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Teknologi dan Industri Pertanian Indonesia
Irfan Irfan
Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Other

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Pendampingan usaha rumah tangga produk lokal khas Aceh asam belimbing (Averrhoa bilimbi Linn) Sunti untuk meningkatkan mutu dan harga jualnya Dewi Yunita; Nurlaila Nurlaila; Yanti Meldasari Lubis; Irfan Irfan
Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Vol 5, No 1 (2022): Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS)
Publisher : University of Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/jipemas.v5i1.11514

Abstract

Asam sunti merupakan bumbu masakan khas Aceh terbuat dari belimbing wuluh yang diasinkan, difermentasi dan dikeringkan sehingga dapat disimpan dalam jangka waktu 1-1,5 tahun. Namun, proses yang digunakan untuk mengolah belimbing wuluh segar menjadi asam sunti berbeda-beda, tergantung pada kebiasaan masyarakat setempat atau permintaan konsumen. Hal ini menyebabkan kualitas produk sangat bervariasi dan tidak memenuhi standar mutu. Pada kegiatan Pengabdian kepada Masyarakat (PkM), pendampingan langsung terhadap satu usaha rumah tangga di Desa Alue Jeureujak, Kecamatan, Babahrot, Kabupaten Aceh Barat Daya, Provinsi Aceh. Tujuan dilakukannya PkM ini adalah untuk memperbaiki proses pembuatan dan kemasan sehingga mutu produk yang dihasilkan tetap terjaga dan harga jual dapat ditingkatkan. Kegiatan PkM yang berlangsung selama 3 bulan dengan pendampingan secara langsung di lokasi selama 1 bulan terdiri dari beberapa kegiatan yaitu: peninjauan rumah produksi, perbaikan proses pembuatan asam sunti, perbaikan kemasan produk asam sunti, dan perhitungan harga jual produk asam sunti. Kemasan yang sebelumnya hanya menggunakan kantong plastik tanpa label, saat ini produk asam sunti telah dijual dengan kemasan standing pouch berlabel. Setelah satu bulan pendampingan, pendapatan usaha meningkat dari Rp 334.000, menjadi Rp 436.000, dengan skala penjualan yang sebelumnya tidak terukur menjadi 80 pak ukuran 250 gr dalam satu bulan.
Pengaruh konsentrasi minyak sereh wangi, nisbah surfaktan-kosurfaktan, dan kecepatan homogenisasi terhadap karakteristik nanoemulsi minyak sereh wangi [Effect of citronella oil concentration, surfactant-cosurfactant ratio, and speed of homogenization on caracteristics of citronella oil nanoemulsion] Asmawati Asmawati; Irfan Irfan; Fathia Bilatul Izzah; Agus Riski Anuardi
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 1 (2023): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v28i1.43-53

Abstract

Lemongrass is a plant that produces essential oils, which contain citronellal, citronellol, and geraniol. These compounds are known to be used as antimicrobials and antioxidants. Nanotechnology is one of the technological innovations that can be used as a medium for sending non-polar active components, such as essential oils. The research was to study the effect of citronella oil concentration, surfactant-cosurfactant ratio, and speed of homogenization on the characteristics of citronella oil nanoemulsion. The research was designed using the Factorial Completely Randomized Design, which consisted of 3 factors. The first factor was the concentration of citronella oil (M1 = 2.5%, M2 = 5%, and M3 = 7.5%). The second factor was the surfactant-cosurfactant ratio (S1 = 1:0, S2 = 3:2, and S3 = 2:3), and the third factor was the homogenization speed (K1 = 6000 rpm and K2 = 12000 rpm). The evaluation research outcome included pH, viscosity, stability, antimicrobial activity, and antioxidant activity. The results showed that the pH value was 4.39 to 5.03 and the viscosity value was 1.00 to 1.28 cP. The resulting nanoemulsion showed no phase separation for 10 days of storage at room temperature. The antimicrobial activity was 6.07 to 6.65 mm. The antioxidant activity of citronella oil nanoemulsion ranged from 74.60-86.73%. Increasing the concentration of citronella oil increased the value of pH, viscosity, antimicrobial activity and antioxidant activity. The highest antimicrobial activity was obtained at the surfactant:cosurfactant ratio (3:2). The antimicrobial activity of the nanoemulsion homogenized at a speed of 12,000 rpm was higher than that of the nanoemulsion homogenized at a speed of 6,000 rpm (P<0.05).
Pengaruh Jenis Kentang dan Konsentrasi Asam Sitrat terhadap Mutu Tepung Kentang Irfan Irfan; Zaidiyah Zaidiyah; Nadia Fitri
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 14, No 2 (2022): Vol. (14) No. 2, Oktober 2022
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (292.937 KB) | DOI: 10.17969/jtipi.v14i2.24093

Abstract

Potato is a horticultural product which is easily damaged so that it needs to be handled properly or further processed. One of them is to process it into flour. Potato flour is one of the recommended alternatives to semifinished products because of its longer shelf life, ease of use and rich in nutrients. One of the problems that often occurs in the manufacture of potato flour is the occurrence of browning. To prevent this, soak in citric acid. Citric acid is an anti browning agent that functions as chelating agent and is able to lower the pH below the optimum so that the enzyme is denatured and it safer to use than other anti browning substances. The purpose of this study was to determine the effect of potato type and citric acid concentration on the quality of potato flour based on yield, moisture content, ash content, starch content and flour brightness. Potato flour was made from three types of potato, namely yellow-, white- and red potatoes and these potatoes were immersed in different concentrations of citric acid solution, namely 0,5%, 1% and 1,5%. This study used a factorial completely randomized design with two treatments and three replications. The best result for making potato flour is from the interaction of K2A3 (raw material of white potato type and 1,5% citric acid solution) because it produces highest yield and best brightness of potato flour, as well as lower water and ash contents. K2A3 potato flour meets the standard set by the Directorate of Nutrition of the Ministry of Health the Republic of Indonesia.
Co-Authors Agus Riski Anuardi Asmawati Asmawati Dewi Yunita Fathia Bilatul Izzah Nadia Fitri Nurlaila Nurlaila Yanti Meldasari Lubis Zaidiyah Zaidiyah