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Andwini Prasetya, Andwini
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Memanfaatkan Serat Tali Dari Daun Lidah Mertua Dan Botol Plastik Menjadi Kerajinan Keranjang Air Mineral Yadi, Supri; Saputra, Pio Rahmat; Saputra, Indra Lesmana; Septiawan, Agus; Syaputra, Kevin; Prasetya, Andwini; Nur’aini, Hesti; Fariadi, Herri
Jurnal Gotong Royong Vol 2 No 2 (2025): Oktober
Publisher : LPPM Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/gotong royong.v2i2.9143

Abstract

Waste management sometimes does not get serious attention, awareness of the importance of the environment is still low, so that environmental pollution begins to occur and has a bad impact on the surrounding environment. Utilization and processing are adjusted to the type of waste. Inorganic waste can be recycled into craft products that can be used such as plastic bottles. The KKN-T community service program is carried out by providing education through socialization of waste sorting and training activities for making crafts from snake tongue fiber and used plastic bottles. Sorting 3R waste to residents of RT.41, especially inorganic waste, namely plastic bottles, jars and cardboard by direct exposure, providing information from leaflets, as well as information on its economic value. Furthermore, conducting training in processing inorganic waste into crafts in the form of mineral water baskets. Utilization of snake tongue fiber and plastic bottles into mineral water basket crafts can be an alternative for processing inorganic waste that has economic value and is environmentally friendly. This community service can be an inspiration for residents of RT.41 to develop other craft products that utilize natural materials and inorganic waste. In addition, the high economic value of the craft products produced requires further action that can increase public awareness in implementing the 3R principle.
Utilization Of Household Organic Waste Into Solid/Liquid Compost And Tongue-In-Law Rope Fiber Faizer, Maychel; Alfajri , Feriawan; Sucipto , Dovi Adi; Aldzikri, M. Iqbal; Afifudin, Rahmat; Prasetya, Andwini; Yulianti, Liza; Fariadi, Herri
Jurnal Pengabdian Mandiri Vol. 2 No. 2 (2025): Desember
Publisher : Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70963/mandiri.v2i2.860

Abstract

Household waste is often ignored and thrown away, even though waste can be utilized if managed as solid/water bokashi fertilizer and snake plant fiber. The purpose of community service is waste sorting, training activities for processing solid and liquid compost fertilizers using the solid and liquid bokashi method, and making raw materials for snake plant fiber crafts using the braiding method. The results of the activity were that the socialization participants were very enthusiastic about participating in the activity, especially after being given education through the provision of materials, distributing leaflets on making solid bokashi fertilizer and liquid organic fertilizer. The focus of the activity was on household waste management, so that residents of RT. 41 waste were able to independently manage and utilize snake plant leaves. The utilization of organic waste and the remains of pruning lush snake plant leaves can be processed into solid compost and liquid compost as well as snake plant fiber rope. The economic value of solid compost fertilizer is IDR 1,300.00 / kg, liquid fertilizer IDR 0 / L, and snake plant fiber rope is IDR 5,208.33 per 50 m.
Karakteristik mutu sosis vegetarian jamur sawit (Volvariella volvaceae) dengan penambahan tepung biji durian termodifikasi Widawati, Lina; Putri, Welin Camelia; Prasetya, Andwini
Journal of Tropical AgriFood Volume 7 Nomor 2, Tahun 2025
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.7.2.2025.19764.85-92

Abstract

Sosis merupakan bentuk olahan pangan yang dibuat dari pencampuran daging halus dan tepung atau pati dengan bumbu serta bahan tambahan makanan yang diizinkan. Penelitian ini bertujuan untuk mengkarakteristik mutu sosis jamur sawit dengan penambahan tepung biji durian termodifikasi. Penelitian ini adalah penelitian faktor tunggal (penambahan tepung biji durian termodifikasi) yang disusun dalam Rancangan Acak Lengkap dengan 6 taraf perlakuan, yaitu 15, 30, 45, 60, 75, dan 90 g. Hasil penelitian menunjukkan bahwa penambahan porsi tepung biji durian termodifikasi berpengaruh tidak nyata (p > 0,05) terhadap respons organoleptik hedonik untuk warna, aroma dan penilaian keselurahan sosis jamur sawit, namun berpengaruh nyata (p < 0,05) terhadap respons organoleptik hedonik untuk rasa dan tekstur. Menggunakan metode pembobotan aditif, perlakuan yang memberikan respons organoleptik hedonik terbaik adalah penambahan tepung biji durian termodifikasi sebanyak 45 g. Perlakuan tersebut menghasilkan sosis dengan karakteristik sensoris hedonik suka untuk atribut warna, aroma, dan rasa, sedangkan untuk atribut tekstur dan penilaian keseluruhan mendapatkan respons agak suka. Karakteristik kimia sosis jamur sawit tersebut adalah mempunyai kadar air, serat dan protein, berturut-turut 69,73%, 3,25%, dan 10,00%.
Using CaCO3 and Kalamansi Squash to Improve Texture and Flavor Marning Kalamansi Orange Corn Mediansyah, Berji Cikdwi; Moulina, Methatias ayu; Prasetya, Andwini; A, Darius
SINTA Journal (Science, Technology, and Agricultural) Vol. 6 No. 2 (2025)
Publisher : Perkumpulan Dosen Muda (PDM) Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37638/sinta.6.2.363-372

Abstract

Corn is one of the crops widely planted by farmers in Indonesia, because corn is the second source of carbohydrates as a staple crop to replace rice (Permatasari, 2013). Corn is very popular because of its delicious taste. In addition to its delicious taste, corn also contains many nutrients, such as fiber, protein, carbohydrates, minerals and vitamins. The processing of Kalamansi orange corn marning products using CaCO3 was carried out, in order to improve the texture and to utilize the typical orange fruit of Bengkulu. As well as being able to make Kalamansi orange corn marning crispy and as a snack that is loved by all groups. This study consisted of 2 treatments, the first treatment using calcium carbonate (CaCO3) consisting of 3 levels, namely: 1%, 3%, 5% and the second treatment using the addition of Kalamansi squash consisting of 2 levels, namely: 25% and 50% so that it becomes 6 treatments. Indicates that the high concentration of Kalamansi squash combined with the addition of CaCO3 in small amounts can increase the high yield of marning. The yield ranges from 78.87% to 91.03%. Water content is 6.57%, fiber content is 1.66%, carbohydrate content is 21.12%, texture content is 1411.3002%, and vitamin C is 0.43%. The organoleptic test results produced have the highest values in color 3.55 (like), aroma 3.15 (somewhat like), texture 3.20 (somewhat like), and taste 3.55 (like). The largest profit obtained from this treatment is Rp. 5,306,064 with a monthly income of Rp. 8,672,064.
The EFFECT OF ADDITIONING PALM MUSHROOM (Volvariella volvacea) AND MORINGA LEAVES (Moringa oleifera) TO INCREASE THE VALUE OF FUNCTIONAL FOOD ON CRY NOODLES Prasetya, Andwini
Jurnal Agroindustri Pangan Vol 4 No 3 (2025): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/agroindustri.v4i3.1085

Abstract

Palm mushrooms and Moringa leaves contain nutrients and non-nutritional substances so they can be used as functional foods to support a person's daily diet. The protein and fiber content in palm mushrooms and Moringa can be said to be quite high. The use of palm mushrooms and Moringa is expected to increase the protein and fiber content of noodles. This study aims to determine the production resulting from the addition of palm mushrooms and Moringa leaves and the chemical content of dry noodles consisting of water, protein and fiber content. The study design used a Completely Randomized Design (CRD) consisting of 2 treatments: the addition of palm mushrooms consisting of 3 factors: 15%, 30%, 45% and the addition of Moringa leaves consisting of 2 factors: 20%, 40% so that it becomes 6 treatments. The higher the Moringa leaves added, the higher the percentage of dry noodle yield, the yield ranges from 65.0% to 65.5%. The quality of the water content of protein and water content of dry noodles with the addition of palm mushrooms and Moringa leaves between 4.19% - 5.08% has met SNI. Meanwhile, the highest protein content was 9.81% in the 30% palm mushroom and 40% moringa leaf treatment, and the highest fiber content was 1.93% in the 30% palm mushroom and 20% moringa leaf treatment.
Co-Authors A, Darius Afifudin, Rahmat 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 Lina Widawati Liza Yulianti Marten, Zojhi Mediansyah, Berji Cikdwi Methatias Ayu Moulina, Methatias Ayu Mujiono Mujiono Nur'aini, Hesti Nur’aini, Hesti Nurmalia, Ana Nur’aini, Hesti Pitriana, Dina Purnamasari, Resta Putri, Welin Camelia Rahayu, Hesti Riski Ririn Afriani 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