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All Journal Edubiotik : Jurnal Pendidikan, Biologi dan Terapan BERNAS: Jurnal Pengabdian Kepada Masyarakat JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Bagus Setyawan
Fakultas Pertanian Universitas PGRI Banyuwangi
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PENGARUH PENGGUNAAN TIPE PENGEMAS YANG BERBEDA TERHADAP KARAKTERISTIK KERIPIK JAMUR TIRAM: The Effect of Using Different Types of Packaging on the Characteristics of Oyster Mushroom Chips Hardiyanto, Rosiana Ulfa, Bagus Setyawan
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 4 No. 2 (2022): JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (414.262 KB) | DOI: 10.36526/jipang.v4i2.2321

Abstract

favored by the community is processed food from mushrooms, especially oyster mushrooms. Oyster mushroom is one type of plant that is rich in nutritional content and its cultivation is easy and economical. Besides being rich in vitamins and fiber, mushrooms also contain minerals such as potassium, calcium, sodium, phosphorus, iron, and magnesium. The purpose of this study is to give the effect of the type of packaging on the chemical characteristics of oyster mushroom chips. And there is an effect of the type of packaging on consumer preferences. This study used a completely randomized design (CRD) method with 5 treatments and 4 replications. As a treatment, the types of packaging include Polypropylene (PP), Polyethylene (PE), Low-Density Polyethylene (LDPE), Aluminum foil, and Aluminum + plastic. The test parameters used were Moisture Content, Free Fatty Acid (FFA), and Organoleptic. The results showed that the test with Aluminum foil + plastic packaging gave the best value of 0.65%. The best test on Polyethylene packaging with a value of 0.028%. For the best results in the organoleptic test, the aroma of the Aluminum foil packaging was 3.27%, the color in the Aluminum foil + plastic package was 3.4%, and the texture in the Polypropylene package was 3.32%.
RICE BRAN OIL EXTRACTION TECHNOLOGY UPAYA PENINGKATAN NILAI TAMBAH BEKATUL KELOMPOK TANI DESA KALIBARU megandhi wardhana; Bagus Setyawan; Adi Pratama Putra
BERNAS: Jurnal Pengabdian Kepada Masyarakat Vol. 3 No. 4 (2022)
Publisher : Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (571.583 KB) | DOI: 10.31949/jb.v3i4.3341

Abstract

The majority of rice farmers in Kalibaru Wetan Village only use rice bran conventionally, namely as a mixture of animal feed only. This is caused by the lack of community knowledge to process rice bran into high-value products, so that the partner problems that are our priority as the PKM team are: 1). The rice farmer group in Kalibaru Wetan Village has not maximized the results of milling rice bran into high-value products, 2) Traditional product management model, and 3) Local product marketing. Rice farmers in Kalibaru Wetan Village sell cheaply milled rice bran to middlemen or collectors for around 500-1000 per kg. This PKM activity partner is one of the farmer groups in Kalibaru Wetan Village which is chaired by Abdullah. The purpose of this service is so that rice farmers have knowledge of making rice bran oil, packaging rice bran oil and selling rice bran oil. The method implemented is by providing counseling and mentoring to male and female farmers in stages so that the monitoring and evaluation process is carried out more optimally on an ongoing basis. The results obtained are that the rice farmers of Kalibaru Wetan Village succeeded in making rice bran oil and were successful in designing, packaging products and selling products. It can be concluded that rice farmers can use the machine easily and increase their income.
Co-Authors Adi Pratama Putra Megandhi Gusti Wardhana Rosiana Ulfa