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Andwini Prasetya, Andwini
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Palm Ant Sugar Management Technology and Its Potential as Souvenirs from Belirang National Tourism Village Sumartono, Eko; Prasetya, Andwini; Moulina, Methatias Ayu; Taufan, Muhamad
Salus Publica: Journal of Community Service Vol. 1 No. 2 (2023): August 2023
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/saluspublica.v1i2.112

Abstract

Belitar Seberang Village is a village that has various agricultural and plantation crops that can be found in every area of ​​the village. Plantation crops are dominated by palm or aren (Arengan piñata) plants. Palm sugar (King Aren) in powder form is a natural sweetener made from pure sap water, has a distinctive taste and aroma, is beneficial for health and can be added to coffee, tea and other drinks. The targets of this community service activity are: 1. education and training programs through socialization of Local Commodity-Based Product Development Innovations as Typical Souvenirs from Belirang Tourism Village, 2. Information on packaging materials and forms that can make products last for a long time (etiquette), 3. Design and labeling. 4. Packaging training that attracts consumer interest. 5. Sharing information on effective product marketing methods. The approach taken by the proposer and partners together establishes a vision and mission that can be a solution to partner problems, including through an approach by synergizing activities based on the use of existing resources (socialization and training). "Commodity-Based Product Development Innovation as Typical Souvenirs of Belirang Village" presented a demonstration on how to process quality palm ant sugar. The community has received counseling and training on "Technology for Managing Palm Sugar Ants and Its Potential as Souvenirs with the characteristics of Belirang Tourism Village" and information on how to make attractive packaging and include information (labeling) on packages so as to increase product selling value
The INOVASI PENGOLAHAN SELAI LEMBARAN JERUK RIMAU GERGA LEBONG (Citrus nobilis L. Var RGL) DENGAN VARIASI KOMPOSISI EDIBLE COATING Azuri, Uci Auliah; Prasetya, Andwini; Nur’aini, Hesti
Jurnal Agriovet Vol. 6 No. 2 (2024): JURNAL AGRIOVET
Publisher : LPPM UNIVERSITAS KAHURIPAN KEDIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51158/agriovet.v6i2.1071

Abstract

Semi-solid jam is transformed into elastic, thick, and non-sticky sheets to create sheet jam. A thin layer of edible material called edible coating is applied to food items in order to preserve their quality and aesthetic appeal. The objective of this study is to examine the impact of incorporating an edible coating composed of chitosan and cassava peel starch on the physical, chemical, and organoleptic characteristics of RGL orange jam. The concentrations of chitosan (0.5%, 1%, 1.5%) and cassava peel starch (3%, 5%, 7%) were the two (two) treatment variants employed in the study. All of the sheet jam samples underwent yield analysis, chemistry (water content, vitamin C, and total dissolved solids), organoleptic testing, optimal treatment determination, and revenue and profit analysis. With a production value of 65.2%, water content of 21.32%, vitamin C of 5.31%, and total soluble solids, the best sheet jam is treated with 5% cassava starch and 1% chitosan, according to analysis of the best treatment using the De Garmo technique. 30 degrees Brix. The best sheet jam passed organoleptic tests on color, scent, texture, taste, and overall appearance. Its average color score was 4.20, its average aroma score was 4.10, its average texture score was 4.15, its average flavor score was 4.05, and its average overall appearance score was 4.20. 4.30 overall. The findings of the sheet jam income and profit analysis for the best treatment indicate that, at a total cost of Rp 10,832,944, it is possible to produce revenue of Rp 13,500,000 and a profit of Rp 2,667,056 in only one month of production.
KARAKTERISTIK MUTU BAKSO JAMUR SAWIT DENGAN VARIASI KONSENTRASI JAMUR SAWIT (Volvariella volvacea) DAN TEPUNG MOCAF (Modified cassava flour) Rosianti, Elpera; Arif, Hilda Meisya; Prasetya, Andwini
Jurnal Agriovet Vol. 6 No. 2 (2024): JURNAL AGRIOVET
Publisher : LPPM UNIVERSITAS KAHURIPAN KEDIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51158/agriovet.v6i2.1072

Abstract

The purpose of this study is to characterize the physical, chemical, organoleptic properties, and analyze the advantages of palm mushroom meatballs. This study used a Complete Random Design (RAL) with 5 treatments, namely the comparison of the composition of palm mushrooms and mocaf flour 30%: 70%, 40%: 60%, 50%: 50%, 60%: 40%, 70%: 30%. The results showed that the average yield of palm mushroom meatballs was between 54% and 82.26%. The average texture of palm meatballs is highest in the treatment of the composition of palm mushrooms and mocaf flour 30%: 70% with a texture value of 26 mm. The higher the composition of palm mushrooms, the more textured the meatballs tend to be softer or less chewy. The average moisture content of palm meatballs was the lowest in the treatment of the composition of palm mushrooms and mocaf flour 60%: 40%, which was 9.80%. The average protein content of palm mushroom meatballs was the highest in the treatment of the composition of palm mushrooms and mocaf flour 70%: 30%, which was 16.58%. The higher the composition of palm mushrooms, the higher the protein content of palm mushroom meatballs. The average fiber content of palm mushroom meatballs is the highest in the composition of palm mushrooms and mocaf flour 70%: 30%. The average fat content of palm mushroom meatballs is the highest, which is 70%: 30%. Based on organoleptic analysis, palm mushroom meatballs with a composition of palm mushrooms and mocaf flour 60%: 40% gave the highest assessment, namely in terms of color 3.60 (like), taste 3.85 (like), and texture 3.90 (like). From the results of the analysis of the profit obtained in one month of production amounted to Rp.6,327,500.
Pengabdian Diversifikasi Olahan Ikan Slengek Prasetya, Andwini; Nurmalia, Ana; Yumiati, Yossie; Afriani, Ririn; Purnamasari, Resta
Jurnal Dehasen Mengabdi Vol 3 No 1 (2024): Maret-Agustus
Publisher : Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/jdm.v3i1.4374

Abstract

Kawasan Kota Tuo is one of the coastal areas in Bengkulu City. Most of the livelihoods of the residents of Kawasan Kota Tuo are fishermen. One of the fish that many fishermen get from Tuo City is slengek fish. Slengek fish is a typical fish from the Bengkulu region which is usually obtained in large quantities. However, this fish has a fairly cheap price, which is around Rp. 5000, -/Kg. So it is necessary to have information and processing technology that can add added value and shelf life. Therefore, training and counseling were held on the processing of dimsum and nuggets made from slengek fish. After the service was carried out in Kawasan Kota Tuo, the community had obtained information and knowledge about the technology for processing slengek fish into products that have added value, namely dimsum and nuggets and the community had received digital marketing counseling that had never been received before and through this training partners were guided how to use social media as a forum for the promotion of its products so that it is expected to be a stimulant of economic growth.
Teknologi Pengolahan Brownis Kopi “Gluten Free” Instan Di SMK Dangau Datuk Kota Bengkulu Nur'aini, Hesti; Andriani, Evi; Prasetya, Andwini; Mujiono, Mujiono; Handono, Wahyu
Jurnal PADAMU NEGERI (Pengabdian pada Masyarakat Bidang Eksakta) Vol. 2 No. 2 (2021)
Publisher : Perkumpulan Dosen Muda (PDM) Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3227.95 KB) | DOI: 10.37638/padamunegeri.v2i2.370

Abstract

Perkembangan pesat industri makanan membuat konsumen memiliki banyak pilihan produk. Bagi pelaku bisnis, hal tersebut menjadi sebuah ancaman dan tantangan.. Pelaku bisnis harus mampu bersaing terutama dalam menawarkan produk sejenis. Salah satu cara untuk memuaskan keinginan konsumen adalah pelaku bisnis harus mempunyai inovasi, meningkatkan mutu produk dan mutu pelayanan yang diberikan. Tepung Brownis Kopi Instan dan Brownis Kopi “Gluten Free” Instan adalah salah satu usaha yang bergerak di bidang industri makanan. Pemanfaatan bubuk kopi dalam pembuatan brownies dimaksudkan untuk menambah varian cita rasa brownies. Hasil observasi awal oleh tim menunjukkan bahwa di SMK Dangau Datuk Bengkulu ada bidang Pengolahan Kopi menjadi kopi bubuk. Namun, kemajuan usaha pemasaran kopi bubuk di SMK Dangau Datuk relatif kurang berkembang. Hal ini disebabkan beberapa faktor antara lain kurangnya minat konsumen terhadap produk kopi bubuk yang mulai terkalahkan oleh produk-produk merek dagang lain yang lebih modern dari segi varian rasa dan kemasan. Melihat permasalahan tersebut, tim pengabdi tertarik untuk membantu menambah bentuk pengolahan kopi menjadi sesuatu yang berbeda. Salah satu olahan kue yang juga menggunakan kopi dalam proses pembuatannya adalah Tepung Brownis Kopi Instan dan Brownis Kopi “Gluten Free” Instan.
Innovasi Produk Mie Kering Non Gluten dari Ubi Ungu Di Desa Tabalagan Kabupaten Bengkulu Tengah Prasetya, Andwini; Arif, Hilda Meisya; Antinka, Vineza Elsafa; Utami, Wahyu
Jurnal PADAMU NEGERI (Pengabdian pada Masyarakat Bidang Eksakta) Vol. 4 No. 2 (2023)
Publisher : Perkumpulan Dosen Muda (PDM) Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37638/padamunegeri.v4i2.844

Abstract

Community service on this product innovation with purple sweet potato substitution as an ingredient for making dry noodles which aims to; improve malnutrition in children in central Bengkulu with the characteristics of purple sweet potatoes which have high enough fiber and can be substituted into making dry noodles and are functional foods containing beta-carotene which functions to maintain healthy skin and eyes. The service was carried out by students and lecturers of the faculty of agriculture and audiences from PPK mothers and fathers of the tabalagan village community. After this community service, the community can make dry noodles as an ingredient to overcome malnutrition that occurs in Central Bengkulu, Tabalagan village
Analisis Mutu Fisik, Kimia dan Organoleptik Teh Celup Kelor (Moringa oleifera) dengan Metode Pengeringan yang Berbeda Pitriana, Dina; Moulina, Methatias Ayu; Prasetya, Andwini
SINTA Journal (Science, Technology, and Agricultural) Vol. 4 No. 2 (2023)
Publisher : Perkumpulan Dosen Muda (PDM) Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37638/sinta.4.2.239-250

Abstract

Daun Kelor (Moringa oleifera) mempunyai kandungan zat gizi yang tinggi sehingga dapat menjadi alternatif untuk minuman teh yang kaya  gizi. Metode pengeringan yang tepat diperlukan agar tidak mempengaruhi mutu fisik, kimia dan organoleptiknya. Penelitian  ini bertujuan untuk mengetahui pengaruh  variasi pengeringan  teh celup daun kelor terhadap  rendemen, sifat kimia dan sifat  organoleptik  teh daun kelor.Perlakuan penelitian dilakukan dengan variasi pengeringan dengan 4 perlakuan yaitu  penjemuran selama 6 hari, pengovenan selama 10 menit,  20 menit,  dan 30 menit. Hasil penelitian menunjukkan bahwa rendemen teh celup daun kelor antara 85,01% sampai 88,39%, semakin lama pengovenan kadar air semakin rendah dan kadar air dari penjemuran sinar matahari selama 6 hari lebih tinggi dari perlakuan pengeringan selama 10 menit (memenuhi SNI), semakin lama waktu pengovenan maka semakin tinggi nilai kadar abu dan kadar abu perlakuan selama 10 menit lebih rendah dari perlakuan pengeringan selama 6 hari (memenuhi SNI), semakin lama waktu pengeringan maka semakin tinggi kandungan protein teh daun kelor. Pada uji organoleptik diperoleh semakin lama waktu pengeringan maka warna kurang di sukai, aroma berada pada skala agak suka dan masih bisa diterima. Sedangkan rasa teh daun kelor menunjukkan nilai semakin rendah dengan tingkat kesukaan panelis tertinggi  pada perlakuan pengeringan sinar matahari 6 hari. Analisis usaha berdasarkan B/C 2,2 dan BEP pada Rp11.220 
PENGARUH PENAMBAHAN JAMUR SAWIT DAN DAUN KELOR UNTUK MENINGKATKAN NILAI FUNGSIONAL NUGGET AYAM Prasetya, Andwini; Jayadi, Wirawan; Ayu Moulina, Methatias
Jurnal Agroindustri Pangan Vol 3 No 3 (2024): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/agroindustri.v3i3.770

Abstract

Nugget ayam merupakan makanan yang berasal dari campuran olahan daging yang dibuat dengan cara dibentuk, dimasak, dan dibekukan serta dicampur dengan telur, bawang putih, tepung terigu, tepung tapioca, merica, air es dan penyedap rasa. Untuk meningkatkan nilai fungsional dan nilai gizi pada nugget ayam maka dilakukan dengan penambahan jamur sawit dan daun kelor. Tujuan penelitian ini untuk mengkarakterisasi pengaruh penambahan jamur sawit dan daun kelor pada nugget ayam. Penelitian ini terdiri dari 5 perlakuan yaitu dengan perbandingan jamur sawit 100% : daun kelor 0%, jamur sawit 75% : daun kelor 25%, jamur sawit 50% : daun kelor 50%, jamur sawit 25% : daun kelor 75%, jamur sawit 0% : daun kelor 100%. Analisis yang diteliti dalam penelitian ini dengan nilai rerata meliputi nilai rendemen 92.05% sampai 90.71% berbeda tidak nyata. Nilai rata-rata tekstur 2.15kg/cm2 sampai 3.12kg/cm2. Penambahan jamur sawit dan daun kelor terhadap kadar air nugget ayam berbeda tidak nyata, dengan nilai rata-rata kadar air antara 41.83%-51.19%. Nilai kadar protein tertinggi pada perlakuan penambahan jamur sawit 25% dan daun kelor 75% yaitu 6.80%, nilai serat 13.66%, nilai lemak 22.59%. kandungan protein, serat dan lemak berbeda nyata. Perlakuan terbaik dengan penambahan jamur sawit 25% dan daun kelor 75% dengan tingkat penilaian uji organoleptik warna 3 (agak suka), rasa 2.8 (mendekati agak suka), aroma 3.5 (agak suka) dan tekstur 3,0 (agak suka). Hasil analisis usaha nugget ayam untuk perlakuan terbaik dengan total biaya Rp7.272.769 menghasilkan pendapatan Rp13.125.000 dengan mendapatkan keuntungan sebesar Rp5.852.231.
Analisis Fisik, Organoleptik dan Kimia Minuman Fungsional Susu Jagung (Zea mays saccharata) Marten, Zojhi; Moulina, Methatias Ayu; Prasetya, Andwini; Arif, Hilda Meisya
SINTA Journal (Science, Technology, and Agricultural) Vol. 5 No. 2 (2024)
Publisher : Perkumpulan Dosen Muda (PDM) Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37638/sinta.5.2.289–298

Abstract

Bagi seorang yang alergi terhadap susu sapi, susu nabati seperti susu jagung dapat diandalkan untuk memenuhi kebutuhan tubuhnya untuk kesehatan. Namun, kandungan protein susu jagung lebih rendah dari susu sapi. Bahan alami yang  dapat meningkatkan kandungan protein yaitu angkak. Penelitian ini bertujuan untuk mengetahui karakteristik fisik, organoleptik dan kimia serta pendapatan dan keuntungan susu jagung dengan penambahan angkak dan sukrosa. Metode penelitian berupa perlakuan penambahan angkak dan sukrosa yang terdiri dari 6 perlakuan yaitu penambahan angkak terdiri dari 3 taraf perlakuan yaitu 0,5%; 1% dan 1,5% serta penambahan sukrosa terdiri dari 2 taraf yaitu 10% dan 15%. Selanjutnya dilakukan analisis fisik (rendemen), organoleptik (warna, aroma,rasa dan kekentalan) dan kimia (kadar karbohidrat, protein, lemak dan serat), serta pendapatan dan keuntungan. Hasil penelitian berupa rendemen sebesar 29.03%-35.05%, karakteristik kesukaan terhadap warna antara 2,95%-4,15%. karakteristik kesukaan terhadap aroma  antara 3,35%-4,15%. karakteristik kesukaan terhadap rasa antara 2,95-4,40. karakteristik kesukaan terhadap kekentalan antara 3,00%-4,00%. Hasil uji kimia menunjukkan nilai kandungan karbohidrat sebesar 95,53%, kandungan protein sebesar 2,61%, lemak sebesar 1,73% dan serat kasar sebesar 0,019%. Analisis pendapatan dan keuntungan dari penjualan susu jagung dengan penambahan angkak dan sukrosa adalah Rp3,810,000.
Peran Bumdes Sebagai Social Enterprise Dalam Mewujudkan Desa Tematik Pangan Kresnawati, Kresnawati; Prasetya, Andwini; Hanila, Siti; Febriano, Randy Rio; Rahayu, Hesti Riski
Jurnal Dehasen Untuk Negeri Vol 4 No 2 (2025): Juli
Publisher : LPPJPHKI Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/jdun.v4i2.9604

Abstract

Animal feed and goat farm waste are among the challenges faced by the Air Lang Jaya Village-Owned Enterprise (BUMDes) in IV Suku Menanti Village, Sindang Dataran District, Rejang Lebong Regency. These BUMDes business units include agro-tourism and nature tourism. Exploring the potential and problems of BUMDes, starting with focus group discussions (FGDs), digital marketing training, animal feed fermentation training, and animal manure processing, are methods used to address these issues. This training is expected to have an impact on improving the welfare of livestock farmers and BUMDes income. Farmer groups can maximize goat livestock yields through more nutritious feed, and animal manure marketed through BUMDes will have an impact on the income of BUMDes and livestock farmers. This activity demonstrates the role of BUMDes in improving food security at the village level. BUMDes can also develop more mature business plans for the future.
Co-Authors Afifudin, Rahmat Afriani, Ririn Aldzikri, M. Iqbal Alfajri , Feriawan Antinka, Vineza Elsafa Arif, Hilda Meisya Ayu Moulina, Methatias Azuri, Uci Auliah Eko Sumartono, Eko Evi andriani, Evi Faizer, Maychel Febriano, Randy Rio Hanila, Siti Herri Fariadi, Herri Jayadi, Wirawan Kresnawati, Kresnawati Liza Yulianti Marten, Zojhi Methatias Ayu Moulina, Methatias Ayu Mujiono Mujiono Nur'aini, Hesti Nur’aini, Hesti Nurmalia, Ana Nur’aini, Hesti Pitriana, Dina Purnamasari, Resta Rahayu, Hesti Riski Rosianti, Elpera Saputra, Indra Lesmana Saputra, Pio Rahmat Septiawan, Agus Sucipto , Dovi Adi Syaputra, Kevin Taufan, Muhamad Wahyu Handono, Wahyu Wahyu Utami, Wahyu Yadi, Supri Yossie Yumiati