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All Journal Jurnal Pangan dan Agroindustri Pro Food Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Pertanian Agros JURNAL PANGAN JURNAL Al-AZHAR INDONESIA SERI HUMANIORA AMALIAH: JURNAL PENGABDIAN KEPADA MASYARAKAT JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Jurnal Pemberdayaan Masyarakat Universitas Al Azhar Indonesia PREPOTIF : Jurnal Kesehatan Masyarakat Journal of Nutrition Science Jurnal Teknologi Pangan Jurnal Teknologi Pengolahan Pertanian Jurnal Society: Pengamat Perubahan Sosial Journal of Technology and Food Processing (JTFP) Jurnal Agroindustri Pangan JURNAL PENGABDIAN PEMBANGUNAN PERTANIAN DAN LINGKUNGAN (JP3L)
Puteri, Nafisah Eka
Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Teuku Umar
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Electrical & Electronics Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

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POTENSI WISATA KAWASAN PESISIR DESA KUALA TRANG KABUPATEN NAGAN RAYA Haq, Amirul; Suldarajat, Suldarajat; Fikri, Abzalul; Hasyimi, Ragil; Puteri, Nafisah Eka
Jurnal Society : Pengamat Perubahan Sosial Vol 5, No 2 (2025)
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jspps.v5i2.13404

Abstract

Kuala Trang in Nagan Raya Regency has significant coastal natural tourism potential, but it has not been optimally utilized for community welfare. This study aims to analyze local resource-based community empowerment strategies to develop a sustainable tourism village. The research method uses qualitative and quantitative approaches to examine supply (through observation and interviews) and demand (through questionnaires of potential tourists). The results show that although the community is very supportive (86%) and the natural scenery is very potential (score 3.86), this destination has critical weaknesses in the institutional aspects (score 1.07), amenities, active attractions, and promotion. Therefore, an integrative empowerment model is formulated that synergizes institutional strengthening (Pokdarwis), community capacity development, the creation of experience-based tourism packages, and digital marketing. The strategic implications emphasize multi-stakeholder collaboration, where the village and district governments act as facilitators and regulators, while the community acts as the main organized actor to create sustainable and equitable tourism.
The Color and Chemical Composition of Durian Seed Flour: Effects of Peeling and Boiling Processes: Warna dan Komposisi Kimia Tepung Biji Durian Dengan dan Tanpa Pengupasan serta Perebusan Sovia, Meliza; Puteri, Nafisah Eka; Maliza, Noer Octaviana
Jurnal Pangan dan Agroindustri Vol. 14 No. 1 (2026): Januari 2026
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2026.014.01.6

Abstract

Durian seeds, often considered waste, can be applied as basic ingredients for various food and non-food products. This study aims to explore the effects of a combination of boiling and peeling treatments on the quality of durian seed flour. The experimental design employed a factorial Randomized Complete Block Design with two main factors: peeling (with and without) and boiling (with and without). The results showed that TKR (without, boiled) provided the highest yield at 27.06%, while KR (peeled, boiled) produced flour with a brighter color and finer texture. The nutritional content of the durian seed flour was influenced by the treatments, with the highest fat content found in KR (4.80%), while the highest protein content was observed in TKR (8.13%). It can be concluded that processing durian seeds into flour can enhance their value and expand their potential as a food ingredient, with the peeled and boiled treatment being recommended for further product development.   Abstrak Durian memiliki bagian biji yang sering menjadi limbah, meskipun mengandung komponen gizi tinggi seperti karbohidrat kompleks yang dapat diaplikasikan sebagai bahan dasar berbagai produk pangan maupun non-pangan. Penelitian ini bertujuan untuk mengeksplorasi pengaruh kombinasi perlakuan perebusan dan pengupasan terhadap kualitas tepung biji durian. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) Faktorial dengan dua faktor utama, yaitu pengupasan (dengan dan tanpa) dan perebusan (dengan dan tanpa). Hasil menunjukkan bahwa perlakuan TKR (tanpa dikupas, direbus) memberikan rendemen tertinggi, yaitu 27,06%, sedangkan perlakuan KR (kupas dan rebus) menghasilkan warna tepung yang lebih cerah dan tekstur yang lebih halus. Kandungan gizi tepung biji durian dipengaruhi oleh perlakuan yang diberikan, dengan kadar lemak tertinggi ditemukan pada KR (4,80%), sementara kadar protein tertinggi ditemukan pada TKR (8,13%). Berdasar penelitian ini, dapat disimpulkan bahwa pengolahan biji durian menjadi tepung dapat meningkatkan nilai tambah dan memperluas potensinya sebagai bahan pangan, dengan perlakuan kupas rebus sebagai perlakuan yang direkomendasikan untuk produk olahan pangan maupun non-pangan.
Co-Authors Afiya Deliana Putri Aidina, Rumaisha Anggriawin, Mirza Angriawin, Mirza Ayu Diah Damayanti Dina Widiawati Ema Komalasari Ernawati Ernawati Febriansyah, Muhammad Irfan Fikri, Abzalul Giovani, Sarah Giovani, Sarah HAQ, AMIRUL Hasyimi, Ragil Husin, Hasanuddin Husni, Nurul Ichsan, Vicky Permatasari Almira Jameelah, Maryam Jaminah, Jaminah Komalasari, Ema Lia Angraeni Maliza, Noer Octaviana Maryam Jameelah Mulyana Mustafa Kamal Mustafa Kamal Nadya Mara Adelina Noer Octaviana Maliza Novriaman Pakpahan Rahmi, Suci Reihan Muhammad Akbar Rambe Rotiva, Feni Sabki, Sabki Sarah Giovani Shiba, Hauyus Sovia, Meliza Sri Maryati Suldarajat, Suldarajat Tambulon, Dion Vardila, Vardila Widiawati, Dina