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All Journal JPM17: Jurnal Pengabdian Masyarakat AGROKNOW Heuristic JMM (Jurnal Masyarakat Mandiri) Food Science and Technology Journal (Foodscitech) ABDI MASSA: Jurnal Pengabdian Nasional Seminar Nasional Hasil Riset dan Pengabdian (SNHRP) Agroteksos Stigma : Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa ARMADA : Jurnal Penelitian Multidisiplin Sasambo: Jurnal Abdimas (Journal of Community Service)
Rini Rahayu Sihmawati
Universitas 17 Agustus 1945 Surabaya
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Transportation Veterinary Other

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Strategi Pengolahan dan Pemasaran Jamur Tiram sebagai Upaya Peningkatan Pendapatan Petani Pacet Mojokerto Sandari, Tries Ellia; Rini Rahayu Sihmawati; Pramita Studiviany Soemadijo; Ida Ayu Nuh Kartini
ARMADA : Jurnal Penelitian Multidisiplin Vol. 2 No. 8 (2024): ARMADA : Jurnal Penelitian Multidisplin, Agustus 2024
Publisher : LPPM Sekolah Tinggi Ilmu Ekonomi 45 Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/armada.v2i8.1405

Abstract

Program pemberdayaan petani budidaya jamur tiram Pacet yang selama ini hanya menjual jamur curah ke pasar tradisinal atau hasil panen di ambil oleh tengkulak dengan harga yang murah sehingga petani hanya mendapat keuntungan sedikit dari hasil panen jamur tiram, Tim Pengabdian mengajarkan cara mengolah jamur menjadi makanan siap saji seperti memproduksi jamur tiram menjadi jamur crispi dan kaldu jamur, kemudian memberikan pelatihan dan pendampingan tentang manajemen dan pemasaran sehingga dapat mengembangkan usahanya menjadi lebih baik lagi karena hasil penjualan jamur menjadi meningkat daripada jika jamur dijual curah tanpa diproses.
Pengaruh Substitusi Tepung Ubi Jalar Ungu Terhadap Karakteristik Fisik Roti Kukus Dengan Sourdough Dari Air Rendaman Apel Rini Rahayu Sihmawati; Wardah; Ayu Anggraini Cahya Pitaloka
STIGMA: Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa Vol 18 No 02 (2025)
Publisher : Universitas PGRI Adi Buana Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36456/stigma.18.02.10810.%p

Abstract

This study aimed to determine the effect of flour substitution levels on the moisture content, expansion, and texture of steamed bread. The treatments consisted of five formulations: F0 (0%), F1 (10%), F2 (20%), F3 (30%), and F4 (40%) flour substitution. Data were analyzed using the Least Significant Difference (LSD) test at a 5% significance level to evaluate the effect of treatments on each physical parameter. The results showed that increasing the level of flour substitution had a significant effect on all tested parameters. The highest moisture content was observed in F4 (40%) at 39.22%, while the lowest was in F1 (10%) at 36.53%. Texture softness decreased as the substitution level increased, with the highest value in F0 (167.44 mm/100g/10s) and the lowest in F4 (88.52 mm/100g/10s). The expansion of steamed bread also tended to decrease, from 8.40% in F0 to 7.53% in F4. These results indicate that higher flour substitution levels reduce the dough’s ability to expand and form an elastic crumb structure due to decreased gluten content. Overall, the best formulation was obtained in treatments F1 (10%) to F2 (20%), as they produced steamed bread with balanced moisture, soft texture, and optimal expansion.   Keywords: steamed bread, flour substitution, moisture content, expansion, texture
TEKNOLOGI TEPAT GUNA PENGOLAHAN BUAH MANGROVE UNTUK MENINGKATKAN PENDAPATAN MASYARAKAT PESISIR Ismawati, I; Kastiawan, I Made; Ainun, Moh Baqir; Fajaryaningtyas, Dyah Ayu; Murnawan, Hery; Sihmawati, Rini Rahayu
JMM (Jurnal Masyarakat Mandiri) Vol 8, No 1 (2024): Februari
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v8i1.20184

Abstract

Abstrak: Buah mangrove belum banyak yang mengetahui dan memanfaatkan potensinya menjadi suatu produk olahan. Kelompok masyarakat Poklahsar raji Pandawa dan Pokmaswas Reng Paseser memiliki keinginan untuk mengolah mangrove menjadi produk olahan yang bernilai jual namun masih terkendala di aspek teknologi. Tujuan kegiatan abdimas yaitu memberikan teknologi tepat guna dan pemahaman pengolahan kopi dan sirup mangrove sebagai upaya peningkatan pendapatan masyarakat pesisir yang sbelumnya hanya bertumpu pada perikanan tangkap. Keiatan dilakukan dengan tahapan sosialisai, pelatihan, pengukuran hasil pelatihan, monitoring dan evaluasi. Hasil yang telah dicapai terjadi peningkatan pemahaman dalam penggunaan Teknologi Tepat Guna pada 20 orang mitra. Pemahaman Teknologi Tepat Guna pengolahan mangrove ini yaitu pada aspek pengetahuan pengoperasian alat pemeras mangrove dan alat sangrai masing – masing meningkat 50% sedangkan pada aspek pengetahuan tahapan proses pengolahan kopi mangrove sejumlah 35% dan peningkatan pengetahuan proses pengolahan sirup mangrove sejumlah 20%.Abstract: People do not know the potential of mangrove fruit as a food productThe Poklahsar Raji Pandawa and Pokmaswas Reng Paseser community groups have the desire to process mangroves into marketable food products but are still hampered by technological aspects. The aim of community service activities is to provide appropriate technology and understanding of coffee and mangrove syrup processing as an effort to increase the income of coastal communities which previously only relied on fishing. Activities are carried out in the stages of socialization, training, measuring training results, monitoring and evaluation. The results that have been achieved are an increase in understanding in the use of Appropriate Technology among 20 partners. Understanding Appropriate Technology for mangrove processing, namely in the aspect of knowledge of the operation of mangrove pressing tools and roasting equipment, each increased by 50%, while in the aspect of the stages of knowledge of the mangrove coffee processing process it was 35% and the increase in knowledge of the mangrove syrup processing process was 20%.
Co-Authors A. Wardah Ainun, Moh Baqir Ayu Anggraini Cahya Pitaloka Ayun Maduwinarti Devy Oktoviani, Devy Dwi Agustiyah Rosida, Dwi Agustiyah Fajaryaningtyas, Dyah Ayu Harjo Seputro, Harjo Hery Murnawan, Hery I Made Kastiawan I Made Kastiawan, I Made Ida Ayu Nuh Kartini Ida Ayu Nuh Kartini Ismawati, I Kartini, Ida Ayu Nuh Mahayani, Anak Agung Putu Sri Mubarok, Muhammad Ismail Panjaitan, Tiurma W. Susanti Pramita Studiviany Soemadijo Pramita Studiviany Soemadijo Rahmat Edy Setyono, Rahmat Edy Sandari, Tries Ellia Soemadijo, Pramita Studiviany Tiurma Wiliana Susanti Panjaitan Tries Ellia Sandari Sandari Wardah Wardah Wardah untag, Wardah Wardah Wardah Wardah, A.