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All Journal Majalah Kedokteran Bandung Biotropika Jurnal Media Gizi Indonesia (MGI) Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Kesehatan Prima ARTERI : Jurnal Ilmu Kesehatan Indonesian Health Issue PEKAT : Jurnal Pengabdian Kepada Masyarakat Jurnal Kedokteran Hewan International Journal of Technology, Food and Agriculture
Firda Agustin, Firda
Brawijaya University
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Dentistry Electrical & Electronics Engineering Environmental Science Health Professions Immunology & microbiology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Effect of unripe berline banana flour on synbiotics yogurt of physicochemical and microbiological properties Agustin, Firda; Putri, Ratih; Febriyatna, Ayu
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 1, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(1).64-69

Abstract

Background: Synbiotic yogurt is a fermented milk product that combines probiotic bacteria with ingredients that contain prebiotic components. Unripe berlin banana flour contains resistant starch that can act as a prebiotic.Objectives: This study aimed to determine the effect of the addition of unripe banana flour to synbiotic yogurt on physicochemical and microbiological properties. Methods: This research is true experimental with a completely randomized design. The treatment group consisted of 4 groups, namely P0 (2% inulin), P1 (1% UBF), P2 (2% UBF), and P3 (3% UBF). The process of making unripe berlin banana flour synbiotic yogurt begins with making berlin banana flour, yogurt starter, and synbiotic yogurt. The tests conducted were physicochemical and microbiological. Physicochemical test data was analyzed descriptively and microbiological tests were used the Kruskall walls test, with 95% level confidence using SPSS.Results: In the physicochemical test, it was found that the group with the addition of UBF (P1, P2, P3) had higher ash content, energy, resistant starch, and viscosity than the inulin group (P0). In the microbiological test, it was found that there were significant differences BAL total between treatment groups (P=0.002), there were no differences related to coliform parameters between groups (P=0.707), and salmonella was identified as negative in all groups.Conclusions: The addition of unripe berlin banana flour can affect the LAB content of yoghurt and has the potential to be a functional food product with health benefits.
Pengembangan UMKM Kerupuk Puli Melalui Penerapan Teknologi Rumah Pengering dan Edukasi E-Marketing di Desa Curahlele, Kabupaten Jember Permadi, M Rizal; Oktafa, Huda; Febriyatna, Ayu; Agustin, Firda; Damayanti, Ratih Putri
PEKAT: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 1 (2026): April
Publisher : Puslitbang Sinergis Asa Professional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37148/pekat.v5i1.150

Abstract

UMKM Kerupuk Puli di Desa Curahlele, Kecamatan Balung, Kabupaten Jember merupakan usaha pangan lokal yang berpotensi berkembang, namun masih mengalami kendala dalam produksi dan pemasaran. Proses pengeringan yang masih mengandalkan sinar matahari membuat produksi bergantung pada cuaca, membutuhkan waktu lama, membutuhkan area penjemuran luas, dan berisiko terhadap kontaminasi. Selain itu, pemasaran masih bersifat konvensional dan belum memanfaatkan media digital secara optimal. Kegiatan Pengabdian kepada Masyarakat (PkM) ini dilakukan untuk mendukung pengembangan UMKM melalui penerapan teknologi rumah pengering dan edukasi e-marketing. Kegiatan dilaksanakan melalui penyuluhan, pelatihan, pendampingan, serta evaluasi peningkatan pengetahuan, dengan dukungan enumerator dalam pendampingan dan dokumentasi, serta diikuti oleh pemilik UMKM dan pekerja. Hasil kegiatan menunjukkan bahwa penggunaan rumah pengering dapat mempercepat proses pengeringan dibanding metode terbuka dan lebih efisien dalam penggunaan ruang. Edukasi e-marketing meningkatkan pengetahuan mitra tentang pemasaran digital melalui media sosial, meskipun belum berdampak langsung pada peningkatan penjualan online. Secara umum, PkM ini meningkatkan kapasitas produksi dan pengetahuan pemasaran digital, serta menegaskan pentingnya teknologi tepat guna dalam meningkatkan daya saing UMKM.
Co-Authors Andriani, Mitha Andriyanto Andriyanto Andriyanto, Andriyanto Andriyanto Arinda, Ayu Dwi Aulia Andi Mustika Ayu Febriyatna, Ayu Damayanti, Ratih Putri Febrianti, Zanelia Sekar Ayu Hermawan, Hendra Mardathilah, Kharisma Nurul Faiziah Oktafa, Huda Permadi, M Rizal Permadi, M.Rizal Putri Damayati, Ratih Putri, Ratih Ratih Putri Damayati Rizky, Ika Karunia Rusdiarti Santoso, Razi Dwi Stephani Nesya Renamastika Tiara Tsani, Sabrina Wasmen Manalu Wicaksono, Kurniawan Erman Widi, Leliana Nugrahaning Wulandari, Retno Dwi Yendri, Hamdika Yuliansah, Diky Zahrul Rusly, Mochammad