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All Journal J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi Hasil Pertanian PRIMA: Journal of Community Empowering and Services Prosiding Konferensi Nasional PKM-CSR
Yulviatun, Anastriyani
Program Studi Ilmu Teknologi Pangan Fakultas Pertanian Universitas Sebelas Maret
Agriculture, Biological Sciences & Forestry Humanities Control & Systems Engineering Economics, Econometrics & Finance Education Environmental Science Nursing Public Health Social Sciences

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Peningkatan Kapasitas Petani Cokelat Desa Randualas Kecamatan Kare Kabupaten Madiun Melalui Edukasi Kualitas Kemasan Produk Cokelat Achmad Ridwan Ariyantoro; Choirul Anam; Raden Baskara Katri Anandito; Danar Praseptiangga; Anastriyani Yulviatun
PRIMA: Journal of Community Empowering and Services Vol 5, No 2 (2021): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v5i2.45979

Abstract

Increasing the Capacity of Chocolate Farmers in Randualas Village Kare District Madiun Regency through Education of Chocolate Product Packaging Quality. Cocoa is one of the largest commodities from Madiun Regency. Cocoa has the potential to be developed into processed chocolate products that will become typical souvenirs of Madiun Regency. The cocoa farmers in Randualas Village, Kare District, Madiun Regency have received counseling on the processing of cocoa beans into ready-to-consume chocolate products. However, the chocolate product was wraped in only an HDPE plastic layer which was less attractive to consumers, so it is necessary to improve the quality of the chocolate packaging. This community empowerment aims to increase the ability of cocoa farmers (partners) to package chocolate products properly and attractively so it will further increase the economic value of their chocolate product. The activities are education and counseling about the importance of packaging for chocolate products and how to design good and attractive packaging. Monitoring and evaluation were also carried out by filling out questionnaires by participants regarding the level of understanding of the material before and after being presented.  The result showed that the partners understand the importance of packaging in food products in general and packaging for chocolate products in particular. It was evidenced that after counseling, up to 50% of participants understand the importance of packaging in the food packaging process and 50% of participants understand the criteria for good packaging for chocolate products.
Aplikasi Mesin Pemasak Minuman Rempah Jahe (Zingiber officinale) Dengan Pengaduk Otomatis di UKM Polanmadu Choiroel Anam; Nindyah Widyamurti; Danar Praseptiangga; Anastriyani Yulviatun; Dwi Aries Himawanto
PRIMA: Journal of Community Empowering and Services Vol 5, No 2 (2021): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v5i2.44202

Abstract

Cooking Machine Application of Ginger Drink (Zingiber officinale) with Automatic Stirrer at UKM Polanmadu. The trend of instant spice drinks that function to maintain the body’s immunity is growing rapidly in the era of the Covid-19 pandemic. Ginger, which is a spice with various benefits, has made many Small and Medium Enterprises (SMEs) industry players take advantage of this potential. One of them is the instant spice drink SME industry player "Polanmadu" which produces natural instant spice drinks. The processing of instant spice drinks is still done conventionally, making Polanmadu SMEs unable to reach consumer demands. The purpose of these activities was to the introduction of appropriate technology in the production of instant spice drinks to produce products with more guaranteed quality and able to generate additional income for partners. The application of the cooking machine is useful so that the stirring process which has been going on for 3 hours conventionally using human power is replaced with electric power so that it is more efficient and profitable. The implementation begins with identification, planning, assembling tools, testing tools, and introducing tools to the spice instant drink production unit. The result showed that the introduction of a spice instant drink cooking machine can produce 20% more crystal ginger extract, automatic stirring while at the same time speeding up the formation of crystals from 3 hours to 2.5 hours, and the product crystal size is more homogenous and an increase in profit of Rp906,000-/day. Overall, the introduction of this spice-cooking machine makes the productivity of SMEs for instant spice drinks increase in quality and quantity.
PHYSICAL, CHEMICAL, AND ORGANOLEPTIC CHARACTERISTICS OF RICE ANALOG MADE FROM MOCAF, CORN FLOUR (Zea mays L.), AND MUNG BEAN SPROUT FLOUR (Vigna radiata L.) Anastriyani Yulviatun; Suci Purnamasari; Achmad Ridwan Ariyantoro; Windi Atmaka
Jurnal Teknologi Hasil Pertanian Vol 15, No 1 (2022): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (495.426 KB) | DOI: 10.20961/jthp.v15i1.55394

Abstract

The food intake of Indonesian people includes a typically high amount of rice. However, the domestic production of rice has not fulfilled the needs. Therefore, a rice analog whose characteristics resemble rice could be an alternative rice substitute. The rice analog discussed in this study was made from a combination of mocaf, cornflour, and mung bean sprout flour. The study aimed to discover the effect of different combinations of the three main ingredients on rice analog's chemical and physical characteristics, to obtain the best formulation based on sensory evaluation, and to evaluate its chemical and physical properties.This study began with the manufacture of mung bean sprout flour and then the manufacture of rice analog. This study was conducted by completely randomized design (CRD) with a ratio between mocaf and mung bean sprout flour as the single factor. The 5 formulas to be assessed were F1 (50%:10%), F2 (40%:20%), F3 (30%:30%), F4 (20%:40%), F5 (10%:50%). A sensory evaluation was conducted by the hedonic test scoring method.Based on sensory evaluation, formula F1 that was composed of 50% mocaf, 40% corn flour, and 10% mung bean sprout flour was the best formulation among all. This formula had a yellowish-white color, hulled rice-like oval and long shape, insipidity, neutral flavor, and sticky texture. The rice analogue F1’s chemical characteristics included 7.301% water content (wb), 1.284% ash content (db), 6.513% fat content (db), 6.694% protein content (db), 75.198% carbohydrate content (db), 23.365% amylose content, and 13.164% antioxidant content. Based on physical analysis, this rice analog had color value 76.208 °Hue (yellow-red colors), weight per grain 0.027g, bulk density 0.556 g/ml, water absorption 118%, cooking time 7.222 minutes, and swelling power 27.254%.
A Teknologi Mesin Pengasap Telur Asin Herbal sebagai Strategi Memperluas Market Share Anam, Choiroel; Praseptiangga, Danar; Ridwan Ariyantoro, Achmad; Yulviatun, Anastriyani; Okta Aldayra, Fannia; Wardhani, Fannisa
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 9 No 1 (2024): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Trend konsumsi telur dan potensi telur asin di Indonesia maupun mancanegara terus meningkat terlihat dari permintaan pasar yang semakin banyak, baik untuk konsumsi ke konsumen langsung, untuk oleh-oleh, hantaran pernikahan atau acara keagamaan, untuk bekal umroh/haji, dan juga saat travelling ke berbagai negara, apalagi telur asin terjamin kehalalannya. Dalam memenuhi permintaan konsumen diperlukan inovasi produk dan inovasi teknologi tepat guna supaya produk tetap memiliki kualitas mutu yang baik. Metode yang digunakan untuk mencapai tujuan tersebut yaitu melalui pemenuhan aspek legalitas produk, aspek produksi, aspek kemasan dan penampilan, serta melakukan pendampingan. Aplikasi teknologi yang diterapkan dalam produksi telur asin rempah asap herbal adalah alat teknologi tepat guna pengasap telur. Dari kegiatan ini mitra dapat memiliki legalitas usaha, produk yang memenuhi standar sesuai persyaratan yang telah ditentukan serta penampilan produk yang eye catching dan marketable dengan masa simpan yang lebih panjang dibandingkan telur asin biasa.
INTRODUKSI TEKNOLOGI PROSES PRODUKSI COKELAT VEGAN DI PT NDALEM VALUE CREATION INDONESIA Muhammad, Dimas Rahadian Aji; Ardina, Kania Shofi; Kamiilah, Diinah Salwa; Nursiwi, Asri; Yulviatun, Anastriyani
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 6 (2023): INOVASI PERGURUAN TINGGI & PERAN DUNIA INDUSTRI DALAM PENGUATAN EKOSISTEM DIGITAL & EK
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37695/pkmcsr.v6i0.1958

Abstract

PT. Dalem Value Creation Indonesia merupakan sebuah industri pengolahan cokelat yang terletak di kawasan wisata utama Kota Yogyakarta turunannya dengan brand Cokelat nDalem. Saat ini permintaan pasar Cokelat nDalem terus bertumbuh, terutama untuk menyasar segmen pasar baru yaitu konsumen vegan. Kegiatan pengabdian bertujuan untuk meningkatkan daya saing Cokelat nDalem di pasar melalui introduksi teknologi proses produksi cokelat vegan. Kegiatan ini melibatkan Central Luzon State University (Filipina) sebagai mitra internasional yang akan berkontribusi pada diseminasi ilmu dan pengetahuan mengenai trend produk vegan skala global, perilaku konsumen produk pangan dan peluang pasar cokelat di Filipina. Program yang dilaksanakan dalam kegiatan ini berupa (1) Introduksi ilmu dan teknologi pengolahan cokelat vegan serta (2) Fasilitasi teknologi tepat guna untuk pengolahan kakao menjadi produk cokelat vegan. Hasil evaluasi terhadap kegiatan yang dilakukan menunjukkan bahwa penerapan teknologi tepat guna berupa roaster dan oven dapat meningkatkan kualitas produksi serta kapasitas produksi 2x lipat per batch proses. Program pelatihan yang dilakukan dapat meningkatkan kapasitas sumber daya manusia pada industri tersebut pada aspek teknologi pengolahan kakao, kewirausahaan dan manajemen industri pangan. Keberhasilan program ini secara jangka panjang dapat mendukung pengembangan agroindustri cokelat di Yogyakarta sekaligus mendukung penguatan pariwisata di Yogyakarta.
Co-Authors Achmad Ridwan Ariyantoro, Achmad Ridwan Ardina, Kania Shofi Asri Nursiwi, Asri Choiroel Anam Choirul Anam Danar Praseptiangga Danar Praseptiangga Danar Praseptiangga Dimas Rahadian Aji Muhammad, Dimas Rahadian Aji Dwi Aries Himawanto Kamiilah, Diinah Salwa Nindyah Widyamurti Okta Aldayra, Fannia Raden Baskara Katri Anandito Ridwan Ariyantoro, Achmad Suci Purnamasari Wardhani, Fannisa Windi Atmaka