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All Journal Jurnal Pemberdayaan Masyarakat Universitas Al Azhar Indonesia Prosiding Seminar Nasional Universitas Serambi Mekkah
Sri Haryani
Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry Astronomy Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Environmental Science Languange, Linguistic, Communication & Media Mechanical Engineering Public Health Social Sciences Other

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PENGARUH KARAGENAN, ALGINAT DAN AMPAS TAHU PREBIOTIK TERHADAP VISUALISASI FISIK DAN RENDEMEN KAPSUL PROBIOTIK Virna Muhardina; Dewi Ermaya; Yuliani Aisyah; Sri Haryani
Prosiding Seminar Nasional USM Vol 1, No 1 (2017): Prosiding Seminar Nasional USM
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (614.466 KB)

Abstract

Pembuatan kapsul probiotik dikenal dengan enkapulasi.Bahan yang dapat digunakan sebagai bahanpengkapsul dalam enkapsulasi adalah alginat dan karagenan yang merupakan golongan dari karbohidrat.Kedua bahan ini memiliki sifat yang sangat baik dalam membentuk kapsul dan gel.Enkapsulasi bertujuan untuk melindungi bakteri probiotik dari kondisi lingkungan yang tidak sesuaidengan pertumbuhannya selama proses pengolahan dan penyimpanan. Untuk meningkatkan dayatahan hidup bakteri probiotik dapat ditambahkan bahan prebiotik, seperti ampas tahu.Penelitian inimenggunakan 2 faktor yaitu jenis bahan pengkapsul (alginat dan karagenan) dan persentase ampastahu (1.5%, 2%, 2.5%, dan 3%).Hasil penelitian menunjukkan bahwa kapsul berbahan alginatmemiliki warna yang lebih kuning kecoklatan dengan ukuran lebih kecil bila dibandingkan dengankapsul berbahan baku karagenan yang berwarna krem, semi-transparan dan berukuran lebih besar.Kapsul berbahan karegenan menghasilkan rendemen yang lebih tinggi yaitu sebesar 37.40%dibandingkan alginat 27.61%.Penambahan ampas tahu dapat meningkatkan rendemen. Namun, persentase ampas tahu yang terlalu tinggi menyebabkan peningkatan viskositas larutan. Kondisi inimengakibatkan larutan sulit menetes, sehingga rendemen tidak mengalami peningkatan yangsignifikan. 
Penerapan Teknologi Tepat Guna pada Proses Produksi untuk Meningkatkan Kualitas dan Kuantitas Produk Kipang Kacang Novi Safriani; Nida El Husna; Yusriana Yusriana; Sri Hartuti; Sri Haryani
Jurnal Pemberdayaan Masyarakat Universitas Al Azhar Indonesia Vol 8, No 2 (2026): April 2026
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/jpm.v8i2.5075

Abstract

Kipang kacang, a traditional Indonesian snack, is widely produced by home industries in Aceh, one of which is “UMKM Kranciis Snack”, the partner in this community service activity. The production of kipang kacang is carried out simply with limited equipment, resulting in a production process that is less effective and efficient, as well as suboptimal product quality and quantity. Therefore, this community service activity aims to improve the quality and quantity of kipang kacang products through the application of Appropriate Technology (AT) in the production process, thereby increasing the partner’s income and standard of living. The implementation methods include educational outreach, technology application in the form of automatic peanut chopper, automatic peanut roaster, kipang mold, dough pressing roller, and production table, as well as technical guidance. The results show that the application of AT in the kipang kacang production process has made production more effective and efficient in terms of time and cost. In addition, both the quantity and quality of the kipang kacang products have improved. The increase in quantity is indicated by a rise in the number of products produced (approximately 80%), while the improvement in quality can be seen from the evenly roasted peanuts, crisper and more uniform kipang texture, and better product hygiene.
Co-Authors Dewi Ermaya Nida El Husna Novi Safriani Sri Hartuti Virna Muhardina Yuliani Aisyah Yusriana Yusriana