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All Journal Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Jurnal Sains dan Teknologi Pasundan Food Technology Journal (PFTJ)
Neneng Suliasih
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Pengaruh Konsentrasi Tepung Dedak Beras Merah tentang Ciri-Ciri Bubur Instan Ubi Jalar Ungu (Ipomoea batatas L. Poir ) Nurhawa, Shalli; Suliasih, Neneng; Nurminabari, Ina Siti; Rahmah, Siti
Jurnal Sains dan Teknologi Vol. 5 No. 2 (2023): Jurnal Sains dan Teknologi
Publisher : CV. Utility Project Solution

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Abstract

Tujuan penelitian ini adalah untuk mempelajari pengaruh konsentrasi tepung dedak padi merah pada pembuatan bubur instan ubi jalar ungu sehingga diperoleh karakteristik bubur instan yang baik sehingga bubur instan yang dihasilkan dapat diterima dan dikonsumsi. oleh publik. Manfaat dari penelitian ini adalah menjadikan bubur instan sebagai produk pangan olahan berbahan dasar ubi jalar ungu dengan penambahan tepung dedak beras merah dan melakukan variasi (diversifikasi) pangan sumber karbohidrat, protein dan serat untuk mendapatkan produk pangan instan dengan kualitas yang lebih baik. komposisi. Rancangan percobaan yang digunakan dalam penelitian ini adalah rancangan acak kelompok (RAK) yang terdiri dari 1 faktor dengan 7 taraf dengan 4 ulangan yang dilanjutkan dengan uji Duncan. Variabel percobaan pada penelitian ini adalah konsentrasi tepung dedak beras merah dengan variasi 7,5%, 10,5%, 12,5%, 15%, 17,5%, 20% dan 22,5%. Respon pada penelitian ini meliputi kadar air, kadar karbohidrat total, kadar protein, kadar lemak, kadar abu, dan kadar serat serta organoleptik terhadap warna, rasa, aroma dan tekstur. Hasil penelitian menunjukkan bahwa konsentrasi tepung dedak padi merah mempengaruhi seluruh respon baik respon kimia maupun respon organoleptik yang meliputi kadar air, kadar karbohidrat total, kadar protein, kadar lemak, kadar abu, dan kadar serat serta warna, rasa, aroma. dan tekstur. Formula K3 dengan konsentrasi tepung dedak beras merah 12,5% merupakan perlakuan yang paling disukai dengan kadar air 3,98%, kadar karbohidrat total 73,59%, kadar protein 12,89 % .
VARIASI KONSENTRASI JELLY POWDER PADA PEMBUATAN JELLY DRINK BROKOLI (Brassica oleracea var. Italica) Widjaja, Willy Pranata; Cahyadi, Wisnu; Suliasih, Neneng; Ridzkiani, Hana Putri
Pasundan Food Technology Journal (PFTJ) Vol 12 No 2 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i2.28817

Abstract

This study investigates the effect of jelly powder concentration on the quality characteristics of broccoli jelly drink (Brassica oleracea var. Italica). A randomized block design with four levels of jelly powder (0.6%, 0.7%, 0.8%, and 0.9%) was applied. Parameters analyzed included pH, vitamin C content, viscosity, sensory attributes (color, aroma, taste, suction power), and antioxidant activity (IC₅₀) for the best treatment. Results showed significant effects (p < 0.05) of jelly powder concentration on all variables. Higher concentrations increased viscosity but decreased pH, vitamin C stability, and sensory acceptability. The 0.6% concentration was selected as optimal, showing balanced pH (4.78), viscosity (198.83 cP), vitamin C (131.67 mg/100 g), and favorable sensory scores. However, its antioxidant activity was classified as very weak (IC₅₀ = 4667.89 ppm). Optimization is required to enhance functional benefits.
DIVERSIFICATION OF COCONUT FRUIT INTO A SUPERIOR PRODUCT IN SIDAMULIH VILLAGE, PANGANDARAN REGENCY, WEST JAVA PROVINCE Tini, Sumartini; Suliasih, Neneng; Hervelly, Hervelly; Azzahra, Raisa; N.M, Sarah
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 7 No. 3 (2023): SEPTEMBER
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v7i3.2039

Abstract

Coconuts in Sidamulih Village have great potential in marketing and producing coconuts not only in the form of fresh fruit but in processing production (diversification). The purpose in this community service is to increase production not only in the form of fresh coconuts but in the form of various processed food products. The method is implemented with the mentoring method. The results obtained gained knowledge about coconut processing in several products, namely: oil with the sour method, candied coconut, coconut water drinks and coconut water cocrystals. The existence of universities in carrying out community service activities has at least three things built, namely increased knowledge, increased skills and increased business motivation. MSME groups in the Sidamulih area have one of the potentials to foster an attitude of community independence towards a better economy. The specific target that also wants to be achieved is to provide science / technology about Coconut Diversification into products of economic value to the community, especially in MSME groups, especially those in the Sidamulih Village area, Pangandaran Regency.
QUALITY IMPROVEMENT AND TESTING OF PROCESSED FOOD PRODUCTS OF SMALL AND MEDIUM ENTERPRISES (SME) IN SIDAMULIH VILLAGE, PANGANDARAN DISTRICT, WEST JAVA Suliasih, Neneng; Sumartini, Sumartini; Widjaya, Willy Pranata; Tristantio, Sidik; Ramadhan, Roiyhan Shyma; Ghaffar, Rizal Maulana
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 8 No. 1 (2024): MARET
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v8i1.2132

Abstract

The people of Sidamulih village have sufficient interest, expertise and appropriate and renewable technology, but there is no special guidance for small community business groups. Several groups of Micro, Small and Medium Enterprises of processed food products are constrained in marketing to a wider scope such as to super markets, due to suboptimal product quality and the absence of product information such as nutritional content and product expiration date. This is due to constraints on testing costs and MSMEs' ignorance of the importance of food product quality. The existence of tourism group coaching activities and community institution coaching activities that are still active in improving and testing the quality of processed food products of MSMEs are expected to bridge the interests of the community, especially MSMEs of processed food products to expand their marketing due to increased consumer confidence in product safety. The test results show that the nutritional content of processed MSME products varies, some products have good quality, some are not good. A similar thing happens with product expiry, where some have expiry periods that are too short, making them less suitable for long-term marketing. This problem needs to be followed up with briefings to related MSMEs on good food processing methods, so that processed MSME products will be of better quality and marketable. The next plan is to conduct training on Good Processed Food Processing Methods for MSMEs so that processed products will have better quality so that their marketing is wider.
Co-Authors AA Sudharmawan, AA Azzahra, Raisa Ghaffar, Rizal Maulana Hervelly, Hervelly N.M, Sarah Nurhawa, Shalli nurminabari, ina siti Ramadhan, Roiyhan Shyma Ridzkiani, Hana Putri Sumartini Sumartini Tini, Sumartini Tristantio, Sidik Widjaya, Willy Pranata Willy Pranata Widjaja, Willy Pranata