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All Journal Journal of Applied Food Technology Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Anjar Ruspita Sari
Universitas Gadjah Mada
Education Environmental Science Health Professions Medicine & Pharmacology Public Health Other

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Aging process of black garlic using natural material as spontaneous fermentation medium Satria Bhirawa Anoraga; Anjar Ruspita Sari; Iman Sabarisman; Jumeri Wikarta
Journal of Applied Food Technology Vol 7, No 2 (2020)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/halal.v%vi%i.9129

Abstract

This research aims to produce black garlic using various material such as clay chamber (kendil), bamboo chamber (besek), banana leaves, and aluminium foil. Single garlic var lanang (Allium sativum Var. Solo garlic) were cleaned up, weighed, covered by banana leaves, then put in clay chamber and bamboo chamber. Garlic were covered by alluminium foil used as control. All samples were aged using rice warmer in 60-70oC for 20 days. Brix(%) was measured using hand refractometer and antioxidant activity content was analyzed using 2, 2, diphenyl-1-picrylhydrazil (DPPH) assay. Result shows significant differences (P<0.05) on brix in obtained black garlic using clay chamber, bamboo chamber, and alluminium foil resulting a value of 5.2, 6.2 and 4˚Brix, respectively. Antioxidant activity content of black garlic were 60.5±0.156, 62,52±0,226 and 52.81±0.381% for clay chamber, bamboo chamber and alluminium foil, respectively, resulting the significant differences (P<0.05) among treatments. The antioxidant activity and brix of black garlic with bamboo chamber (besek) was significantly higher (P<0.05) than others. This result may provide beneficial information to home industry that produce black garlic for herbal food.
Hygiene Principles Training for Rural Food SMEs in Kaliagung Village, Kulon Progo, D.I. Yogyakarta Anjar Ruspita Sari; Putri Rousan Nabila; Fajar Budi Lestari; Febri Ariyanti; Rochmad Hidayat; Singgih Utomo; Achmad Yoga Sundava; Nara Husnal Aufa
ABDI: Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 7 No 4 (2025): Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Publisher : Labor Jurusan Sosiologi, Fakultas Ilmu Sosial, Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/abdi.v7i4.1359

Abstract

Small and Medium Enterprises (SMEs) operating within rural communities frequently encounter significant hurdles in the effective implementation of food hygiene and sanitation protocols. This struggle is largely attributable to limited financial resources and a critical deficit in fundamental food safety knowledge. A critical gap exists in the understanding of relevant food safety legislation, which often results in non-compliance with significant implications for regulatory enforcement. In response to this pervasive need, a targeted training intervention was developed and executed for food SME operators in Kaliagung Village. The objective of the training was to empower participants by equipping them with the general principles of food hygiene and sanitation. The training employed an interactive methodology, strategically blending theoretical presentations with practical, site-specific self-assessments. The program was rigorously designed based on the Indonesian National Standard (SNI) CAC/RCP 1:2011, focusing on five critical domains: environmental sanitation, facility hygiene, personal hygiene, process control, and record-keeping. The effectiveness of the program was evaluated using pre- and post-training assessments to quantify changes in participants' knowledge and comprehension. The evaluation demonstrated a positive and substantial impact, with the average participant score on food hygiene knowledge increasing from 3.5 to 4.85 (using 5 scale). This statistically reflected increase in the average score validates the utility of the training activity. In conclusion, this program highlights the critical role of structured training in enhancing food safety practices within rural communities. By providing practical, standards-based knowledge, such interventions are vital for fostering a safer and more compliant food industry landscape in these key areas.
Co-Authors Achmad Yoga Sundava Fajar Budi Lestari Febri Ariyanti Iman Sabarisman Jumeri Wikarta Nara Husnal Aufa Putri Rousan Nabila Rochmad Hidayat Satria Bhirawa Anoraga Singgih Utomo