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All Journal Indonesian Journal for Social Responsibility Jurnal Riset, Inovasi, Teknologi & Terapan
Narsih Narsih
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences

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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.
Karakteristik Fruit Leather Buah Pala (Myristica fragrans) Dengan Variasi Jenis Hidrokoloid Gel Dzakiah, Dzakiah; Imelda, Fenny; Saniah, Saniah; Narsih, Narsih
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 2, No 1 (2023): Desember
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v2i1.4969

Abstract

Fruit leather is a processed food product from pulp of fruit flesh that has been crushed with the addition of stabilizer then dried in a mold using an oven, so as to form a thin sheet that can be rolled up. The raw material for fruit leather can come from fruits such as nutmeg flesh. The purpose of this study was to determine the physical and chemical characteristics of fruit leather from nutmeg flesh with a variation of 0.3% hydrocolloid gel (CMC, pectin and carrageenan). Parameters observed included color, texture, water content, and pH. The results showed that the physical characteristics of the fruit leather of nutmeg flesh with the addition of carrageenan had a texture value of 0.12 kg/mm2 and a color with an *L value of 27.45; the value of *a is 6.03; the value of *b is 13.20. While the chemical characteristics have a water content value of 22.37% and a pH of 3.56. The addition of CMC has a texture value of 0.28 kg/mm2 and a color value with a *L value of 30.78; the value of *a is 5.94; the value of *b is 12.41. While the chemical characteristics have a water content value of 19.03% and a pH of 3.51. The addition of pectin has a texture value of 0.23 kg/mm2 and a color value of *L, which is 31.02; the value of *a is 5.77; the value of *b is 12.31. While the chemical characteristics have a water content value of 16.61% and a pH of 3.33.
Co-Authors Agato, Agato Dzakiah, Dzakiah Imelda, Fenny Iwan Rusiardy Kuswartini, Kuswartini Purwandani, Ledy saniah saniah Susana Susana Y. Erning Indrastuti