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All Journal Agricore: Jurnal Agribisnis dan Sosial Ekonomi Pertanian Unpad Indonesian Journal for Social Responsibility Jurnal Teknologi Pangan dan Industri Perkebunan Kapuas
Iwan Rusiardy
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor
Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mechanical Engineering Social Sciences Other

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Pembuatan Minuman Fermentasi sebagai Upaya Peningkatan Imunitas di Masa Pandemi Covid-19 di Desa Rasau Jaya II, Kalimantan Barat Imelda, Fenny; Rusiardy, Iwan; Purwandani, Ledy; Indrastuti, Y. Erning; Narsih, Narsih; Susana, Susana; Kuswartini, Kuswartini; Agato, Agato
Indonesian Journal for Social Responsibility Vol. 4 No. 02 (2022): December 2022
Publisher : LPkM Universitas Bakrie

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/ijsr.v4i02.142

Abstract

This Community Service Activity (PPM) collaborates with the Family Welfare Empowerment (PKK) of Rasau Jaya II Village as a partner. Partners have not used local food, namely sweet corn and sweet potatoes, into fermented beverage products that can increase immunity during the Covid-19 pandemic. It is necessary to increase the mindset of partners in utilizing local food ingredients as strategic potentials in an effort to increase family immunity, science and technology insights, skills and expertise of partners. The purpose of this PPM activity is to increase the insight, understanding, and awareness of partners regarding preventive efforts during the pandemic by increasing immunity through the consumption of local food. In addition, providing science and technology transfer in the form of appropriate technology (TTG) for processing fermented drinks as an effort to increase the added value of local food ingredients through diversification of their processed products. The implementation method in achieving goals and targets is in the form of socializing information on local potential, science and technology, and preventive efforts during the Covid-19 pandemic, transferring science and technology in the form of TTG training in processing fermented drinks, and conducting monitoring and evaluation. The results of the activity are increased insight and understanding of community groups about local food ingredients as a source of fibre, prebiotics, and probiotics; increasing awareness of community groups regarding preventive efforts during the pandemic by increasing immunity through consumption of local food; increased skills of community groups after simple TTG training in fermented beverage processing, and increasing the added value of local food ingredients through diversification of their processed products into fermented drinks.
Pengolahan Makanan Beku Berbahan Dasar Jamur Sawit di Kelurahan Tanjung Kapuas Kabupaten Sanggau Mustangin, Ahmad; Hendro, Marselus; Sari, Yuni Selvianti; Beni, Yulius; Sari, Sethyo Vieni; Rusiardy, Iwan; Purwandani, Ledy; Fachri, Muhammad Julyan; Nurhana, Zita
Kapuas Vol. 3 No. 2 (2023): Kapuas : Jurnal Publikasi Pengabdian Pada Masyarakat
Publisher : Politeknik Negeri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31573/jk.v3i2.578

Abstract

Kegiatan Pengabdian Pada Masyarakat (PPM) berupa pelatihan dan penerapan teknologi Pengolahan Makanan Beku Berbahan Dasar Jamur Sawit Di Kelurahan Tanjung Kapuas, Kecamatan Kapuas, Kabupaten Sanggau ini bertujuan untuk memberikan pengetahuan dan keterampilan dalam teknologi pengolahan makanan beku berbahan dasar jamur sawit yaitu Sosis dan Bakso kepada ibu-ibu PKK. Pelatihan dilakukan dengan metode ceramah, praktik dan demonstrasi yang disertai tanya jawab. Metode ceramah digunakan untuk menjelaskan konsep teknologi pengolahannya. Metode demonstrasi dipakai untuk menunjukkan suatu proses kerja yaitu tahap-tahap teknologi pengolahannya serta praktik langsung yang dilakukan peserta dalam pembuatan produk bakso dan Sosis. Secara keseluruhan kegiatan PPM yang dilaksanakan dapat dikatakan berhasil. Keberhasilan ini dapat dilihat dari setelah mengikuti kegiatan PPM, 100% peserta menyatakan 1). produk yang dihasilkan menarik, 2). bernilai jual, 3). tertarik untuk membuat sendiri, 4). tertarik serta bersedia membuat usaha kecil dengan produk yang dihasilkan selain itu juga, kepuasan peserta setelah mengikuti kegiatan. Kata Kunci : Pengabdian Pada Masyarakat, Penerapan Teknologi Pengolahan, Jamur Sawit
Aplikasi Berbagai Koagulan Alami Serta Kajian Terhadap Kualitas Slab Yang Dihasilkan Rusiardy, Iwan; Hendro, Marselus; Beni, Yulius
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 1 (2022)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v2i1.1426

Abstract

Rubber processing in West Kalimantan is generally into lumps and slabs using formic acid as a coagulant. The high price of formic acid, not environmentally friendly and harmful to health, it opens up opportunities for the development of natural alternative coagulation. This study used natural coagulation ingredients in the form of lime fruit, noni fruit, and tamarind fruit. The content of organic acids in each of these fruits can reduce the pH of the latex to reach an isoelectric pH so that it can help the latex to clot. The purpose of this study was to determine the effect of natural agglomerates on the quality of the slab during storage. Rubber processing was carried out in the rubber plantation of Sungai Pelanduk Hamlet, Sanggau Regency and chemical analysis was carried out at the Chemical Laboratory of Plantation Product Management Study Program (PHP) Pontianak State Polytechnic PSDKU in Sanggau Regency. The results showed that the pH of the lime fruit extract, maram acid extract, fermented noni extract (respectively) was 1.8, 2.2 and 3.4. The higher the added concentration, the faster the latex coagulation process. The fastest clotting time was the addition of orange chili extract with concentrations of 20 and 30% (respectively) for 11 and 9 minutes. There was no significant effect as a result of the treatment on the volatile matter content and the resulting slab ash content. The PRI value of the slab ranges from 65.768% to 73.214%. The PRI value has met the quality requirements of SNI SIR 10 and SIR 20, namely at least 50% and 60%.
PENILAIAN TERHADAP PENERAPAN GOOD MANUFACTURING PRACTICES (GMP) PADA UKM TEMPE TOMPO DI SUNGAI MAWANG KABUPATEN SANGGAU Hendro, Marselus; Mustangin, Ahmad; Rusiardy, Iwan; Sari, Sethyo Vieni; Lestari, Fatma Puji
Agricore Vol 8, No 2 (2023): Agricore Volume 8 Nomor 2
Publisher : Departemen Sosial Ekonomi Faperta Unpad dan Perhepi Komisariat Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/agricore.v8i2.42032

Abstract

AbstrakPerkembangan industri makanan semakin meningkat, banyak dijumpai terdapat pencemaran pada makanan yang dikonsumsi. Penyebabnya adalah kontaminasi produk pangan atau makanan pada saat proses produksi. Good Manufacturing Practices (GMP) merupakan pedoman atau tata cara memproduksi olahan makanan yang baik, sehingga produsen pangan atau makanan dapat memenuhi persyaratan-persyaratan yang telah ditentukan untuk menghasilkan produk makanan yang bermutu. Penelitian ini bertujuan untuk meningkatkan kompetensi pengusaha UKM agar dapat memproduksi pangan yang aman, bermutu dan bebas dari cemaran berbahaya. Metode penelitian dilakukan dengan tahapan pengumpulan data dan observasi. Analisa data dilakukan dalam setiap tahap proses produksi, pencatatan dan penilaian, penyusunan dokumen GMP dengan membandingkan data pengamatan secara langsung dengan literatur. Berdasarkan hasil evaluasi didapati bahwa UKM Tempe Tompo termasuk kedalam Usaha Jasaboga Golongan A3 dengan ketentuan nilai minimal 74 dan maksimal 83. Namun, hasil penilaian GMP yang diperoleh adalah 68 yang berarti penerapan GMP di UKM Tempe Tompo dikategorikan masih kurang sesuai dengan pengolahan yang benar. Aspek seperti bangunan, higiene karyawan dan sanitasi masih perlu untuk diperbaiki. Penerapan sistem pengendalian hama yang baik serta mesin dan peralatan pengolahan harus dilaksanakan sesuai standar.Kata kunci: GMP, UKM, Tempe Tompo, SanggauAbstractThe development of the food industry is on the rise, and there is a lot of contamination in the food consumed. The cause is contamination of food products or food at the time of the production process. Good Manufacturing Practices (GMP) are guidelines or procedures for producing good processed foods so that food producers can meet the requirements that have been established to produce quality food products. The research aims to enhance the competence of SME entrepreneurs to produce safe, quality, and safe foods. Research methods are carried out in stages of data collection and observation. Data analysis is carried out at every stage of the production process, from recording and evaluation to the preparation of the GMP document, by comparing the observation data directly with the literature. Based on the results of the evaluation, it was found that Tempe TompoUKM is included in the A3 category with a minimum value of 74 and a maximum of 83. However, the GMP assessment result obtained is 68, which means that the application of GMP in Tempe Tompo UKM is still classified as less in accordance with the correct processing. Aspects such as building, employee hygiene, and sanitation still need to be improved. Implementation of good pest control systems as well as machinery and processing equipment must be carried out in accordance with standards.Keywords: GMP, UKM, Tempe Tompo, Sanggau
Co-Authors Agato, Agato Ahmad Mustangin Fachri, Muhammad Julyan Imelda, Fenny Kuswartini, Kuswartini Lestari, Fatma Puji Marselus Hendro Narsih Narsih Nurhana, Zita Purwandani, Ledy Sethyo Vieni Sari Susana Susana Y. Erning Indrastuti Yulius Beni Yuni Selvianti Sari