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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Teknologi Pangan agriTECH Pro Food Jurnal Ilmiah Rekayasa Pertanian dan Biosistem AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Current Research on Biosciences and Biotechnology Food Technology and Halal Science Journal Jurnal Agro Dedikasi Masyarakat (JADM) Prosiding Konferensi Nasional PKM-CSR Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan Journal of Food and Agricultural Product
Wiharyani Werdiningsih
Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pangan Dan Agroindustri, Universitas Mataram, Mataram, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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PENGARUH KOMBINASI KEMASAN DAN MASA SIMPAN TERHADAP BEBERAPA KOMPONEN MUTU BUMBU PLECINGAN INSTAN (The Effect of Combination of Package and Self-life on The Some Qualities of Instant Seasoning Plecingan) Rokilah Rokilah; Agustono Prarudiyanto; Wiharyani Werdiningsih
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 6 No 1 (2018): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (675.733 KB) | DOI: 10.29303/jrpb.v6i1.76

Abstract

ABSTRACT The purpose of this research was to determine the best combination between the types of package with shelf-life treatments that can be used to maintain some qualities of instant seasoning plecingan based on the quality standards of seasoning or powdered spices. The research method used was experimental method with Randomized Block Design (RBD) single factor (the combination between the types of package and shelf-life treatments) with 9 treatments and 3 replications. The observed parameters were chemical parameters (moisture content and pH) and organoleptic parameters (hedonic test of flavor and odor) and also fungus growth visual test. The data were analyzed by analysis of variance α=5%and analyzed further by Honestly Significant Difference (HSD) test α=5% if significant differences occurred. The results of the research showed that the combination between the types of package and shelf-life treatments gave significant effect on moisture content, pH and flavor by hedonic test, but the effect is non-significant on the hedonic test of odor of instant plecingan seasoning. The results showed that the use of aluminum foilpackaging can maintain the quality of instant seasoning plecingan for 10 days of storage with moisture content 8.84% w/w, pH 5.13, the flavor and odor rather preferred by the panelists. Keywords: seasoned plecingan, packaging, shelf-life ABSTRAK Tujuan dari penelitian ini adalah untuk mengetahui kombinasi jenis kemasan dengan masa simpan terbaik yang dapat digunakan untuk mempertahankan mutu bumbu plecingan instan ditinjau dari standar mutu bumbu atau bubuk rempah-rempah. Metode penelitian yang digunakan dalam penelitian ini adalah metode eksperimental dengan rancangan percobaan Rancangan Acak Kelompok (RAK) faktor tunggal (kombinasi jenis kemasan dan masa simpan) dengan 9 perlakuan dan 3 kali ulangan. Parameter yang diamati meliputi parameter kimia (kadar air, dan pH) dan parameter organoleptik (kesukaan rasa dan aroma) serta uji visual pertumbuhan kapang. Data hasil pengamatan di analisis menggunakan analisis keragaman (ANOVA) pada taraf nyata 5%. Data yang menunjukkan pengaruh yang berbeda nyata diuji lanjut menggunakan uji lanjut Beda Nyata Jujur (BNJ) taraf 5%. Hasil penelitian menunjukkan bahwa kombinasi jenis kemasan dan masa simpan memberikan pengaruh yang berbeda nyata terhadap parameter kimia kadar air, pH dan kesukaan rasa bumbu plecingan instan, tetapi memberikan pengaruh yang tidak berbeda nyata pada kesukaan aroma. Berdasarkan hasil penelitian diketahui bahwa penggunaan kemasan aluminium foil mampu mempertahankan mutu bumbu plecingan instan selama penyimpanan 10 hari dengan kadar air sebesar 8,84% b/b, pH 5,13 dan rasa dan aroma yang agak disukai oleh panelis. Kata kunci: bumbu plecingan, kemasan, masa simpan
ANALISA KELAYAKAN FINANSIAL USAHA AGROINDUSTRI ABON IKAN DI TANJUNG KARANG, KOTA MATARAM (Financial Feasibility Analysis of Agroindustry Fish Abon in Tanjung Karang Mataram City) Zulhan Widya Baskara; Agriananta Fahmi Hidayat; Zulhan Widya Baskara; Wiharyani Werdiningsih; Yeni Sulastri
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 6 No 1 (2018): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (461.642 KB) | DOI: 10.29303/jrpb.v6i1.77

Abstract

Fish processing to produce fish abon could be an agroindustry business opportunity to improve the value of fish. The producing of fish abon in coastal areas increase the income of fisherman. Therefore, the financial analysis of fish abon agroindustry product is of particular important. It was revealed that the Break Even Points was 1264 packs, the Net Present Value was positive or greater than zero of Rp 108.823.562, the Internal Rate of Return was 45.43% greater than the MARR and actual interest rate, the Payback Period of 2.5 years did not exceed the planned business period. The B / C Ratio was 1.3. Therefore, based on the financial analysis, the fish abon agroindustry is feasible and worth to develop.. Sensitivity analysis using the approach of the inflation effect at 8.79% did not have any influence on the fish abon agroindustry. Keywords: abon, fish, financial analysis ABSTRAK Pengolahan ikan menjadi abon ikan dapat menjadi peluang usaha agroindustri untuk memberikan nilai tambah ikan. Pengolahan abon ikan diwilayah pesisir dapat menjadi alternatif untuk meningkatkan pendapatan masyarakat pesisir. Oleh karena itu maka perlu dilakukan analisis finansial terhadap produk agroindustri abon ikan. Dari hasil perhitngan analisa finansial diperoleh hasil Break Even Point sebesar 1264 kemasan, Net Present Value bernilai positif atau lebih besar dari nol sebesar Rp 108.823.562, Internal Rate of Return sebesar 45.43% lebih besar dari nilai MARR dan suku bunga aktual, Payback Period selama 2.5 tahun tidak melebihi periode usaha yang direncanakan. B/C Ratio 1.3 yang nilainya lebih besar dari 1. Sehingga dari sisi finansial usaha agroindustri abon ikan layak untuk dijalankan. Analisa sensitivitas yang dilakukan dengan pendekatan pengaruh inflasi sebesar 8.79% tidak berpengaruh terhadap usaha agroindustri abon ikan. Kata kunci: abon, analisis finansial, ikan
PEMBERDAYAAN IBU NELAYAN DI PANTAI TANJUNG KARANG MELALUI PELATIHAN PEMBUATAN NUGGET IKAN TONGKOL Werdiningsih, Wiharyani
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 5, No 2 (2024)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jadm.v5i2.27714

Abstract

Kelurahan Tanjung Karang yang terletak di Pantai Ampenan memiliki potensi ikan yang cukup besar dan perlu dikelola untuk dapat menghasilkan produk olahan yang memiliki nilai ekonomi tinggi, daya simpan yang lama dan dapat dipasarkan secara lebih luas. Melalui kegiatan pengabdian ini, dilakukan pemberdayaan kelompok ibu-ibu nelayan dalam mengelola hasil tangkapan ikan. Pemberdayaan tersebut dilakukan melalui pelatihan pengolahan hasil tangkapan ikan menjadinugget dari daging ikan tongkol. Seluruh peserta mengikuti setiap tahapan proses pembuatan nugget, mulai dari persiapan bahan sampai teknik pengemasan dengan antusias.
TEKNIK BUDIDAYA DAN PENGOLAHAN PASCA PANEN KOPI DI KAWASAN HUTAN KABUPATEN LOMBOK BARAT DAN LOMBOK TENGAH Indriyatno, Indriyatno; Werdiningsih, Wiharyani; Hikmayani, Hikmayani
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 6, No 1 (2025)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jadm.v6i1.31989

Abstract

Kopi merupakan salah satu komoditas unggulan yang banyak dibudidayakan di daerah tropis, termasuk Indonesia. Produktivitas kopi di Indonesia rendah, yakni rata-rata 601,9 kg/ha. Rendahnya produktivitas ini disebabkan keterbatasan informasi yang dimiliki masyarakat mengenai teknik budidaya dan teknik pengolahan pasca panen. Kegiatan pengabdian ini bertujuan untuk meningkatkan produktivitas kopi melalui pengaturan jarak tanam, perbaikan genetik dan peningkatan kualitas kopi sangrai menggunakan teknik standar. Metode yang digunakan dalam kegiatan ini meliputi pendekatan partisipatif, demplot budidaya kopi, dan metode sangrai. Kesimpulan dari pengabdian ini adalah demplot dan pendekatan partisipatif merupakan metode yang efektif dalam meningkatkan produktivitas dan kualitas kopi di kawasan hutan Kabupaten Lombok Tengah dan Lombok Barat.
Pengaruh Variasi Lama Maserasi Pelarut Air Terhadap Aktivitas Antioksidan dan Antibakteri Propolis Lebah Madu Trigona sp. Amaliah, Fadhilah Rizqi; Handayani, Baiq Rien; amaro, moegiratul; Werdiningsih, Wiharyani
Pro Food Vol. 11 No. 1 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i1.527

Abstract

Propolis is a resinous product collected by honeybees from plant sources, used as a colony protectant and barrier against pathogenic microorganisms. Propolis is rich in bioactive components with potential antioxidant and antibacterial properties. This study aimed to evaluate the effect of varying maceration times using water as a solvent on the antioxidant and antibacterial activities of Trigona sp. honey bee propolis. The study used a completely randomized design with a single factor: maceration time (6, 12, 18, and 24 hours) and 5 replicates. Measured parameters included antioxidant activity, phytochemical screening, pH, and bacterial inhibition zone of Eschericia coli. Data were analyzed using ANOVA (Analysis of Variance), followed by the Honestly Significant Difference (HSD) test if significant differences were found (α=0.05). Descriptive analysis was used for phytochemical screening data. The results showed that maceration time had a significant effect on the antioxidant activity, pH, and inhibition zone of Trigona sp. propolis. Extracts with different maceration times resulted in liquid propolis that tested positive for alkaloids, flavonoids, phenolics, tannins, and saponins. The liquid propolis produced from 6-hour maceration had the highest antioxidant activity (88.82%), while 24-hour maceration produced the widest inhibition zone (2.95 mm).
Pengaruh Jenis dan Lama Pengeringan Terhadap Rendemen, Kadar Air, dan Mutu Mikrobiologi Cumi-Cumi (Loligo sp.) Utuh Kering HANDAYANI, BAIQ RIEN; Werdiningsih, Wiharyani; Nurul Wahida, Baiq Naila
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 7 No. 1 (2025): Agrotech : Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v7i1.1951

Abstract

This study aimed to determine the effect of drying method and duration on the yield, moisture content, and microbiological quality of dried squid (Loligo sp.). A randomized block design was used with two factors: drying method (sun drying and greenhouse drying) and drying time (16, 20, 24, and 28 hours). Parameters measured included yield, moisture content, total plate count, total coliform count, total mold count, and visual fungal growth during storage. Yield and moisture content data were analyzed using ANOVA, followed by Tukey's HSD test at a 5% significance level. Microbiological parameters were evaluated descriptively. The results indicated that neither drying method nor drying time significantly affected the yield. However, drying time had a significant effect on moisture content. Total plate counts in all treatments exceeded the Indonesian National Standard (SNI), while total coliform and mold counts remained within acceptable limits. The best quality was obtained with greenhouse drying for 24 hours, resulting in a yield of 15.47%, moisture content of 15.93%, a total plate count of 7.4 × 105 CFU/g, a total coliform count of <1.0 × 101 CFU/g, and a total mold count of <1.0 × 102 CFU/g.
Pelatihan Pembuatan Yogurt Pisang Beku sebagai Pangan Fungsional di Kecamatan Narmada Sinaga, Yesica Marcelina Romauli; Handayani, Baiq Rien; Amaro, Moegiratul; Rahayu, Tri Isti; Perdhana, Firman Fajar; Ariyana, Mutia Devi; Widyastuti, Sri; Werdiningsih, Wiharyani; Ningsi, Ningsi; Kirtiyani, Ni Kadek Ayu Astiti
Jurnal Pengabdian Masyarakat: Pemberdayaan, Inovasi dan Perubahan Vol 5, No 3 (2025): JPM: Pemberdayaan, Inovasi dan Perubahan
Publisher : Penerbit Widina, Widina Media Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59818/jpm.v5i3.1690

Abstract

The village Pakuan in Narmada District, West Lombok, has great potential in banana production with a productivity of 1.62 tons/ha. However, the harvest has not been optimally utilized by the local community due to limited knowledge and skills in processing. This community service activity aims to improve the capabilities of the community, particularly members of the Pokdarwis group, in processing bananas into frozen banana yogurt as an alternative functional food product with high economic value. The training was held on August 15, 2024, through three stages: preparation, implementation, and evaluation. The evaluation method used pre- and post-tests analyzed using a descriptive percentage approach. The results showed significant improvements: knowledge increased from low to very high, skills from very low to high, and interest from moderate to high. This activity successfully improved the community's competence in developing more varied and high-value processed banana products and supported efforts to utilize local commodities in a sustainable manner.ABSTRAKDesa Pakuan di Kecamatan Narmada, Lombok Barat, memiliki potensi besar dalam produksi buah pisang dengan produktivitas mencapai 1,62 ton/ha. Namun, hasil panen belum dimanfaatkan secara optimal oleh masyarakat setempat karena keterbatasan pengetahuan dan keterampilan dalam pengolahan. Kegiatan pengabdian ini bertujuan untuk meningkatkan kemampuan masyarakat, khususnya anggota Pokdarwis, dalam mengolah pisang menjadi yogurt pisang beku sebagai alternatif produk pangan fungsional bernilai ekonomi tinggi. Pelatihan dilaksanakan pada 15 Agustus 2024 melalui tiga tahapan, yaitu persiapan, pelaksanaan, dan evaluasi. Metode evaluasi menggunakan pretest dan posttest yang dianalisis dengan pendekatan deskriptif persentase. Hasil menunjukkan peningkatan signifikan: pengetahuan meningkat dari kategori rendah ke sangat tinggi, kemampuan dari sangat rendah ke tinggi, dan minat dari sedang ke tinggi. Kegiatan ini berhasil meningkatkan kompetensi masyarakat dalam mengembangkan produk olahan pisang yang lebih bervariasi dan bernilai jual tinggi serta mendukung upaya pemanfaatan komoditas lokal secara berkelanjutan.
Sanitation and Hygiene Practices in Canteens Around the University of Mataram Bachmida, Elya Antariksana; Handayani, Baiq Rien; Werdiningsih, Wiharyani; Sinaga, Yesica Marcelina Romauli; Rahayu, Tri Isti
Journal of Food and Agricultural Product Vol. 5 No. 2 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i2.7199

Abstract

Food safety is a crucial aspect in maintaining public health, particularly in higher education environments where campus canteens serve as the main providers of food and beverages for students, lecturers, and staff. The proper implementation of hygiene and sanitation practices is one of the key efforts to ensure food safety. This study aims to provide an overview of the knowledge and application of hygiene and sanitation practices among food handlers as a strategic approach to supporting food safety in canteens around the University of Mataram. This research employed a descriptive cross-sectional design using a survey method involving all canteens operating within the campus area. Data were collected through questionnaires and direct observations to assess the knowledge and implementation of hygiene and sanitation practices by canteen managers. Data analysis was carried out using percentage tabulations for each observed aspect. The results showed that most food handlers demonstrated good knowledge of canteen hygiene and sanitation, reaching 73.68%. Compliance with hygiene and sanitation principles in terms of canteen building conditions and personal hygiene of food handlers was categorized as adequate, with a percentage of 77.63% each. Meanwhile, aspects of sanitation facilities and food as well as equipment management were categorized as good, with percentages of 84.2% and 88.60%, respectively. In conclusion, food handlers generally possessed sufficient knowledge and compliance with hygiene and sanitation principles, although improvements are needed in several indicators to support the achievement of optimal food safety for the academic community. Keywords: Food safety, hygiene and sanitation, canteen, knowledge
Pengaruh Rasio MOCAF dan Tepung Porang Terhadap Mutu Kimia dan Organoleptik Nugget Ikan Tenggiri Rasyda, Riezka Zuhriatika; Zainuri, Zainuri; Werdiningsih, Wiharyani
Pro Food Vol. 10 No. 1 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i1.366

Abstract

Spanish mackerel (Scomberomorus commerson) nuggets are processed products from highly nutritious mackerel fish, with additional fillers, binders, and seasonings. The type and concentration of fillers and binders could influence the quality of spanish mackerel nuggets. The aim of this study was to determine the best ratio of MOCAF and porang flour that can produce spanish mackerel nuggets that meet SNI 7758:2013 requirements and are liked by panelists. The experimental design used in this study was a Completely Randomized Design consisting of 1 factor (ratio of MOCAF and porang flour) with five treatment levels, namely P1 (30%: 0%), P2 (29.5%: 0.5%), P3 (29%: 1%), P4 (28.5%: 1.5%) and P5 (28%: 2%), and replicated four times. The parameters observed were moisture content, ash content, protein content and organoleptic (hedonic color, aroma, taste, and texture). The data obtained were analyzed at a 5% significant level by analysis of variance (ANOVA) and further tested using the Duncan Test for significantly different effects. The results showed that MOCAF and porang flour ratio significantly affected the moisture content and texture hedonic, but did not affect the ash content, protein content, color hedonics, aroma hedonics, and taste hedonics of spanish mackerel nugget. Moisture content, ash content, and protein content of all treatments have met SNI 7758:2013 requirements. The treatment with MOCAF and porang flour ratio of 28.5%:1.5% with 52.91% (ww) moisture content, 1.26% (ww) ash content and 15.28% (ww) protein content produced spanish mackerel nuggets that were most favored by panelists, thus concluded as the best treatment.
Co-Authors ,., Nazaruddin Abbas Zaini Agustono Prarudiyanto Amaliah, Fadhilah Rizqi Amaro, Moegiratul Asri Hidayati Astri Iga Siska Baiq Dwintarahma Putri Baiq Rien Handayani, Baiq Rien Bambang Dipo Kusumo Cahyawan Catur Edi Margana Dipokusumo, Bambang Elya Antariksana Bachmida Firman Fajar Perdhana Hariani Hariani Hidayat, Agriananta Fahmi Hikmayani, Hikmayani Hirpatul Laeli Imam Budi Mulyawan Indriyatno, Indriyatno Juliarsi, Mutyah Kertanegara - Kirtiyani, Ni Kadek Ayu Astiti M. Abbas Zaini moegiratul amaro Moegiratul Amaro Muhammad Triyono Mulyawan Mulyawan Mutia Devi Ariyana Mutia Devi Ariyana Mutia Devi Ariyana, Mutia Devi Nazaruddin - Nazaruddin . Nazaruddin Nazaruddin Nazaruddin Nazaruddin Ningsi Ningsi Novia Rahayu Nurul Wahida, Baiq Naila Rabiatul Adawiyah Rasyda, Riezka Zuhriatika Rien Handayani Rokilah Rokilah Rudi Ansori Sari, Desy Ambar Shelviana Sampelan Sitta Fitri Rahmadhina Sri Widyastuti Sri Widyastuti Syahrul Hidayat Taslim Sjah Tri Isti Rahayu Tri Isti Rahayu, Tri Isti Yeni Sulastri Yesica Marcelina Romauli Sinaga Zainuri Zainuri Zainuri Zainuri, Zainuri Zulhan Widya Baskara