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All Journal JSHP (Jurnal Sosial Humaniora dan Pendidikan) Bubungan Tinggi: Jurnal Pengabdian Masyarakat
Fadhil Muhammad Tarmidzi
institute technology kalimantan
Economics, Econometrics & Finance Education Social Sciences Other

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Diversifikasi dan Optimalisasi Pengolahan Kulit Salak melalui Perlakuan Suhu dan Durasi Penyeduhan Ni’matus Sholihah; Fadhil Muhammad Tarmidzi
JSHP : Jurnal Sosial Humaniora dan Pendidikan Vol 6, No 2 (2022): JSHP (Jurnal Sosial Humaniora dan Pendidikan)
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat Politeknik Negeri Balikpapan.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32487/jshp.v6i2.1390

Abstract

Salak is only used for the flesh of the fruit, for the peel and seeds of salak, it has not been widely developed into a product and only becomes waste. Consumption of peel is generally made in the form of extracts such as tea, where the peel is dried and then after drying it is mashed into powder and brewed using hot water. The use of hot water needs to attention to the temperature and brewing time because it can affect the amount of nutrient content in the peel tea. The temperature and brewing time affect the direct contact between water and the peel extract powder. The temperature used is 80,90,100 (oC) with a time of 5,7,10 (minutes). The analyzes carried out were analysis of raw material (moisture content), analysis of brewing quality, and chemical analysis (antioxidants, caffeine, tannins, and total sugar). The results showed that the best results were at 80oC for 10 minutes, the antioxidant content was 500.57 mg/ml, caffeine 0.65 mg/ml, tannins 1.35 mg/ml. The 80oC temperature treatment with a time of 7.5 minutes resulted in the highest total sugar content of 3.06%
Pemanfaatan Limbah Kulit Salak sebagai Produk Pangan Berupa Teh Kulit Salak di Kebun Salak Km. 21 Kota Balikapapan Ni'matus Sholihah; Fadhil Muhammad Tarmidzi; Farrah Widy Herlina; Lidya Putri Ramadhani; Eris Pransiscah Nainggolan; Yuwanda Chusnul Ramadhani; Amanda Fara Aulia; Theresia Cecilia; Ira Soviani; Yamasyah Salmanabila; Raudatul Jannah
Bubungan Tinggi: Jurnal Pengabdian Masyarakat Vol 5, No 3 (2023)
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/btjpm.v5i3.7481

Abstract

Buah salak merupakan salah satu komoditas hortikultura buah yang cukup melimpah di Balikpapan terutama di kawasan KM. 21 yang dikelola oleh kelompok tani “Sapo jaya Mandiri“. Sejauh ini kelompok tani masih menjual salak dalam bentuk buah segar yang dipasarkan di wilayah Kalimantan. Keterbatasan untuk menjual salak ke pulau lain sulit untuk dilakukan, sehingga dengan jumlah pasar yang sama ketika panen raya banyak buah salak yang kelewat masak. Dampaknya adalah menurunnya mutu salak segar yang berujung pada busuk dan tidak dapat termanfaatkan. Di sisi lain, produk olahan salak juga menghasilkan produk samping berupa kulit salak yang belum termanfaatkan. Valorisasi hasil samping ini menjadi fokus utama dalam pengabdian untuk pengembangan kelompok tani untuk dapat meningkatkan nilai asetnya berupa buah salak. Pengabdian ini bertujuan untuk memanfaatkan produk samping berupa kulit salak untuk meningkatkan nilainya sebagai diversifikasi produk yang khas, yaitu teh kulit salak. Kegiatan ini dilakukan dengan pendekatan Asset Based Community Development (ABCD) dengan sasaran kelompok tani buah salak yang ada di kawasan KM. 21, Balikpapan. Kegiatan dilakukan pada 22 Desember 2022 dengan agenda sosialisasi potensi kulit salak menjadi produk minuman teh yang mengandung antioksidan dan peragaan cara pembuatannya. Hasil evaluasi kegiatan dilakukan dengan melakukan survei menggunakan pengisian kuesioner. Evaluasi yang dilakukan terdiri dari evaluasi produk dan kegiatan. Produk yang dihasilkan dapat diterima baik oleh kelompok tani sebagai konsumen dan kegiatan ini dirasa sangat bermanfaat oleh kelompok tani. Produk yang dikembangkan sangat menarik dan memiliki potensi nilai jual yang baik.Zalacca is one of the commodities in Balikpapan and can mostly be found in KM. 21 area managed by “Sapo Jaya Mandiri” farmer group. Until now, zalacca is still sold as fresh fruit by the farmer group in the Kalimantan area. Market expansion to other islands is becoming difficult due to limited management. Therefore, with the limited market, many fruits are too ripe when harvesting seasons come. This impacts decreasing the quality of fresh zallaca, leading to rot that cannot be utilized. On the other hand, processed zalacca products also produce by-products, which is zalacca skins. The valorization of this by-product is the main focus in the community service for the development of farmer groups to increase the value of their assets by utilizing the zalacca peel to increase its value as a distinctive product diversification. This activity was carried out using the Asset Based Community Development (ABCD) approach with the target of zalacca farmer groups in the KM 21 area., Balikpapan. The activity was carried out on December 22, 2022, with the agenda of socializing the potential of zalacca peels as a tea product containing antioxidants and demonstrating how to make them. The evaluation consists of product and activity evaluations. Farmer groups can well receive this product as consumers, and this activity is considered very useful by farmer groups. This product is also very attractive and has good potential selling points to be developed.
Optimization of Pedada Mangrove Fruit as a Mangrove Processed Product to Enhance Mangrove Forest Utilization Ni'matus Sholihah; Fadhil Muhammad Tarmidzi; Jefri Pandu Hidayat; Gevbry Ranti Ramadhani Simamora; Siti Munfarida; Amalia Nur Kumalaningrim
Bubungan Tinggi: Jurnal Pengabdian Masyarakat Vol 6, No 3 (2024)
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/btjpm.v6i3.11157

Abstract

Mangrove forests are a unique ecosystem and are important in providing life support for coastal communities. The community group (Kelompok Kariangau Lestari) is a community in Kariangau RT 02 Village that has yet to receive intensive training or socialization regarding the diversification of mangrove derivative products. Mangrove plants are not used properly, so they are only left to grow wild around residential areas. The settlement around the mangrove is used as a tourist attraction, namely Jembatan Panjang Mangrove Kariangau. Still, this tourist attraction is not optimal because the long bridge is the only attraction, and the bridge has been damaged, so there is no longer a source of income for residents. Therefore, this community service activity aims to train community groups to utilize mangrove fruit as a processed food product to attract tourism to the Jembatan Panjang Mangrove Kariangau and increase residents' income. This activity began with observing the condition of the mangrove forest and holding discussions with the local community regarding efforts to increase mangrove forest productivity. In this activity, minimizing processing tools was also carried out to make processed food products and determine the right formulation for processed food products. The evaluation was carried out in two discussions, namely product evaluation, with the result that residents could accept the product as consumers, and activity evaluation, with the result that residents felt this activity was very useful for increasing the current use of mangrove plants.
Co-Authors Amalia Nur Kumalaningrim Amanda Fara Aulia Eris Pransiscah Nainggolan Farrah Widy Herlina Gevbry Ranti Ramadhani Simamora Ira Soviani Jefri Pandu Hidayat Lidya Putri Ramadhani Ni’matus Sholihah Raudatul Jannah Siti Munfarida Theresia Cecilia Yamasyah Salmanabila Yuwanda Chusnul Ramadhani