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Endang Retno Wedowati
Universitas Wijaya Kusuma Surabaya
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Pengembangan Usaha Produk Brownies Ubi Jalar untuk Meningkatkan Ekonomi Masyarakat Sekitar Pondok Pesantren Cepokolimo Mojokerto Puspitasari, Diana; Rahayuningsih, Tri; Iriantini, Dwi Bhakti; Rejeki, Fungki Sri; Wedowati, Endang Retno
Jurnal Pengabdian Masyarakat Indonesia Vol 4 No 1 (2024): JPMI - Februari 2024
Publisher : CV Infinite Corporation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52436/1.jpmi.1983

Abstract

Pengembangan usaha produk ubi jalar pada masyarakat sekitar Pondok Pesantren Cepokolimo bertujuan menjadikan mitra masyarakat non produktif mampu menghasilkan produk olahan ubi jalar yang bernilai ekonomi, sehingga dapat meningkatkan penghasilan keluarga, serta mendukung pengembangan Desa Cepokolimo sebagai kawasan wisata. Kegiatan dilakukan dengan metode: penyuluhan dan praktik pembuatan produk olahan ubi jalar berupa brownies ubi jalar, penyuluhan manajemen keuangan khususnya perhitungan harga pokok produksi, laba, dan harga jual, penyuluhan promosi dan pemasaran produk secara offline dan secara online, desain kemasan produk brownies ubi jalar. Manfaat kegiatan ini adalah: 1) Meningkatnya pengetahuan dan kemampuan mitra terhadap pengembangan diversifikasi produk olahan ubi jalar, adanya desain kemasan yang memiliki nilai jual lebih dan pelabelan produk yang memenuhi syarat label produk pangan; 2) Meningkatnya pengetahuan dan pemahaman mitra terkait manajemen keuangan sederhana; 3) Meningkatnya pengetahuan dan pemahaman mitra terkait pemasaran baik secara offline maupun secara online dengan digital marketing, sehingga dapat mengelola pemasaran produknya dengan lebih baik. Dari kegiatan ini pengetahuan dan keterampilan masyarakat dalam pembuatan produk olahan brownies ubi jalar meningkat, masyarakat paham bagaimana menghitung harga pokok produksi, laba, dan harga jual, serta memahami promosi dan pemasaran secara offline dan secara online.
Pemanfaatan Limbah Ternak untuk Rumah Pangan Lestari dalam Upaya Penanganan Stunting di Desa Gelangsar Kabupaten Lombok Barat Wanadiatri, Halia; Juniawan, Alvin; Fathurrahman, Fathurrahman; Wedowati, Endang Retno; Rejeki, Fungki Sri; Haryanta, Dwi
Jurnal Pengabdian UNDIKMA Vol. 5 No. 2 (2024): May
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v5i2.9787

Abstract

This community service activity aims to increase the understanding and skills of community members in utilizing livestock waste for sustainable food sources to handle stunting in Gelangsar Village, West Lombok Regency. The method of implementing this activity was through KOSABANGSA program outreach, training, and mentoring. The evaluation instrument for this activity used an environmental observation sheet and assesses the participation and activeness of participants during the activity. The results of this service activity showed that the community has the ability to process cowshed waste (solid) into 40 bags of compost, create a sustainable food house area using polybags in 8 groups spread throughout the village, and one KRPL point on land with an area of around 250 m2, and the types of plants were spinach, tomatoes, eggplant, chilies, mustard greens, lettuce, basil, long beans, family medicinal plants, and others. Guidance and assistance need to be continued considering that the community was very enthusiastic about being able to overcome stunting in Gelangsar village and at the same time wants to become an organic vegetable producer.
Pemberdayaan Masyarakat melalui Pemanfaatan Susu Kambing dan Umbi Talas sebagai Sumberdaya Pangan Lokal untuk Mengatasi Stunting di Desa Genggelang Kabupaten Lombok Utara Juniawan, Alvin; Wanadiatri, Halia; Swandayani, Rosalina Edy; Wedowati, Endang Retno; Rejeki, Fungki Sri; Haryanta, Dwi
Jurnal Pengabdian UNDIKMA Vol. 6 No. 1 (2025): February
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v6i1.13522

Abstract

This community service activity aims to empower the community by utilizing local food sources processed from taro tubers and Etawa goat's milk to overcome stunting in Genggelang Village, North Lombok Regency. The implementation method of this service included socialization, training, and mentoring. The evaluation instrument for this activity used a pre-test and post-test, which were then analyzed descriptively. The results of this service showed that the community increased knowledge and skills to process the potential of local village food into processed taro flour products, cookies, processed Etawa goat's milk products, and vegetable nuggets. The potential of these products could overcome the problem of stunting and improve the community's economy.
Pengelolaan Food Waste Tingkat Rumah Tangga bagi Kader PKK di Desa Sumput Kabupaten Sidoarjo Wedowati, Endang Retno; Rejeki, Fungki Sri; Puspitasari, Diana; Handarini, Kejora; Rahmiati, Retnani
Jurnal Pengabdian UNDIKMA Vol. 6 No. 2 (2025): May
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v6i2.14760

Abstract

This community service aims to improve the knowledge and skills of PKK cadres in managing food waste bg processing it into useful products. The implementation method of this community service used counseling and training in processing pineapple skin waste into fermented drinks. The target partners were PKK cadres in Sumput Village, Sidoarjo Regency. The activity evaluation instrument used a questionnaire with a data analysis technique, namely descriptive analysis through frequency testing. The results of this community service showed an increase in partner knowledge and insight regarding food waste and its management, this is indicated by changes in community behavior to be more concerned about the use of food ingredients. In addition, there was a transfer of technology to target partners regarding the processing of pineapple skin waste into fermented drinks.
KUALITAS BISKUIT MP-ASI DARI TEPUNG KOMPOSIT KIMPUL-KACANG TUNGGAK DAN TEPUNG SAGU SELAMA PENYIMPANAN Puspitasari, Diana; Rejeki, Fungki Sri; Wedowati, Endang Retno; Koesriwulandari; Kadir, Akmarawita
Journal of Research and Technology Vol. 6 No. 1 (2020): JRT Volume 6 No 1 Jun 2020
Publisher : 2477 - 6165

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jrt.v6i1.142

Abstract

Kimpul can be used as various types of products to increase added value, one of that is biscuits. The advantages of biscuits include long-lasting, also easy to digest. Therefore biscuits can be made as complementary foods for ASI (MP-ASI). MP-ASI biscuits are commonly consumed by children aged 12-24 months. MP-ASI biscuits with the raw material of kimpul flour still need other ingredients to increase the protein content in order to meet the quality requirements, such as cowpea flour. To improve the texture to make it softer, it is used sago flour. Sago flour, which has a high starch content, also functions as an adhesive. This study aimed to determine the quality of the MP-ASI biscuit product of kimpul-cowpea composite flour and sago flour during storage. The research used a single factor RAK, namely the type of packaging (PE pouch, aluminum foil pouch, PE-aluminum foil pouch) and repeated three times. Observation during storage was done in every two weeks for six months. The parameters taken were physical characteristics, water content, Aw, FFA, TPC, and peroxide number. The results showed that during storage, there was a decrease in the quality of physical characteristics, increased water content, Aw, FFA, peroxide number, and TPC. Based on physical and chemical quality, the treatment that experienced the lowest quality decline was P1 (Aluminum Foil).
PENAMBAHAN EKSTRAK TEH TERHADAP KARAKTERISTI MIE BASAH Fungki Sri Rejeki; Diana Puspitasari; Endang Retno Wedowati
Journal of Research and Technology Vol. 4 No. 2 (2018): JRT Volume 4 No 2 Des 2018
Publisher : 2477 - 6165

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jrt.v4i2.194

Abstract

Wet noodles as a source of carbohydrates have a moderate GI value that is 53-56. For this reason, engineering processes was needed to reduce GI value so that it becomes safe and healthy food. Tea (Camellia sinensis) contains tannin polyphenols which can reduce protein and starch digestibility so that the glycemic response decreases. The addition of tea extract to the noodleswill result in changes in product properties, so that research on quality of wet noodles with tea extract addition was needed. This research used Factorial Randomized Block Design. The first factor was tea type with two levels and second factor was tea extract concentration with three levels. The parameters observed were organoleptic test, namely taste, aroma and color, and chemical tests, namely protein and tannin content. The research conclusion were: (1) based on organoleptic test, the addition of green tea was preferred over black tea, (2) the addition of green tea and black tea did not caused significant differences in protein content, (3) the tannin content with the addition of green tea tends to be higher than black tea, and (4) the selected treatmentwas T1K1 (addition of 1% green tea extract) containing 5.81% protein and 15.39% tannin. Keywords: Wet Noodles, Tea Extract, Organoleptic, Protein, Tannin.
PROPORSI MANGGA PODANG-PISANG KEPOK DAN KONSENTRASI JERUK NIPIS TERHADAP KARAKTERISTIK FRUIT LEATHER MANGGA Rejeki, Fungki Sri; Anggita, Della; Wedowati, Endang Retno
Journal of Research and Technology Vol. 5 No. 2 (2019): JRT Volume 5 No 2 Des 2019
Publisher : 2477 - 6165

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jrt.v5i2.302

Abstract

Fruit leather is a snack made from fruit puree in the form of thin sheets, plastic texture, and does not break when rolled. The raw material used was a podang mango extract. The component of pectin, acid, and sugar affect the fruit leather texture. Addition ofkepok banana puree needed as a source of pectin. Furthermore, the addition of ime juice to reduce pH on mixed puree. Randomized Block Design used with two factors and three replications. The first factor was the proportion of podang mango extract and kepok banana puree (90:10; 80:20; 70:30). The second factor was a concentration of lime juice (0%; 0,4%; 0,8%). The parameters observed were yield, pH, moisture content, crude fiber content, reducing sugar content, aroma, flavor, and texture. The research result showed that the best treatment was 80% podang mango extract, 20% kepok banana puree, and 0.4% lime juice.
Co-Authors Adi Candra Adi Candra, Adi Akmarawita Kadir Akmarawita kadir, Akmarawita Alvin Juniawan Anggita, Della Arifudin, Ahmad Azis, Nur Baehaqi Cindy Sulistyawati Della Anggita Diana Puspitasari Diana Puspitasari Dwi Haryanta Dwi Haryanta Emmy Wahyuningtyas Erna Haryanti Fathurrahman Fathurrahman Fathurrahman Fathurrahman Fungki Sri Rejeki Fungki Sri Rejeki Fungki Sri Rejeki Fungki Sri Rejeki Fungki Sri Rejeki Fungki Sri Rejeki Ika Rahmawati Ikhsan, Teguh Pribadi Indra Agustanugraha Pramadi Iriantini, Dwi Bhakti Kejora Handarini Koesriwulandari Koesriwulandari, Koesriwulandari Marina Revitriani Marina Revitriani Min, Yosefina Theodesia Mrianingsih, Mrianingsih Rahayu, Wiji Rahmiati, Retnani Rosalina Edy Swandayani Suryaningsih, Dwie Retna Tri Rahayuningsih Wanadiatri, Halia Waskito, Johan Paing Heru