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All Journal Jurnal Agroindustri Jurnal Teknologi Agro-Industri Jurnal Abdimas Ilmiah Citra Bakti (JAICB) Jurnal AGRISEP: Kajian Masalah Sosial Ekonomi Pertanian dan Agribisnis
Laili Susanti, Laili
Jurusan Teknologi Pertanian Fakultas Pertanian Universitas Bengkulu
Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Physics Social Sciences

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MUTU FISIK, KIMIA DAN ORGANOLEPTIK KUE PUKIS DENGAN PERBANDINGAN TEPUNG TERIGU DAN TEPUNG PISANG KEPOK ENGGANO (Musa acuminata x balbisiana) Marsigit, Wuri; Susanti, Laili; Avin Nazkia, Varizka
Jurnal Agroindustri Vol. 14 No. 1 (2024): May 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.1.113-126

Abstract

This study aims to determine the effect of a composition of wheat flour and Enggano banana flour on the physical, chemical and organoleptic properties of pukis cake. The experimental design used was a completely randomized design (CRD) with a single factor, namely the composition of wheat flour and Enggano banana flour (100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%) carried out with 3 replications. The results showed that the composition of wheat flour and Enggano banana flour had a significant effect on water content, texture, swelling power, and ash and fiber content. The texture and swellability decreased with increasing Enggano banana flour used. On the other hand, ash content and fiber content were higher.  The color of the pukis cake became darker with increasing Enggano banana flour used.  The used of 30% kepok Enggano banana flour was the best treatment with the panelist's preference for color shows a value of 3.04 (like), aroma 3.80(like-very like), taste 3,48 (like-very like),  texture 3.32 (like-very like), and over all 3.64 (like-very like).
INOVASI TEH HERBAL CELUP DARI DAUN KOPI SEBAGAI UPAYA PEMANFAATAN LIMBAH Silsia, Devi; Susanti, Laili; Wulandari, Sri
Jurnal Abdimas Ilmiah Citra Bakti Vol. 6 No. 1 (2025)
Publisher : STKIP Citra Bakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38048/jailcb.v6i1.4462

Abstract

Desa Babakan Bogor merupakan salah satu daerah penghasil kopi yang selama ini hanya memanfaatkan biji kopi untuk diolah menjadi kopi bubuk. Namun, daun kopi yang berlimpah sering kali dianggap sebagai limbah dan tidak dimanfaatkan. Padahal, daun kopi mengandung senyawa aktif yang bermanfaat bagi kesehatan, seperti flavonoid, alkaloid, dan antioksidan. Berdasarkan permasalahan tersebut, program pengabdian masyarakat ini bertujuan untuk mengedukasi masyarakat mengenai potensi pemanfaatan daun kopi sebagai teh herbal celup yang memiliki nilai tambah ekonomi dan kesehatan. Mitra kegiatan ini adalah petani kopi di Desa Babakan Bogor. Metode yang digunakan dalam program ini meliputi sosialisasi, demonstrasi, dan evaluasi keterlibatan peserta. Hasil dari kegiatan ini menunjukkan bahwa masyarakat memperoleh peningkatan pemahaman mengenai manfaat daun kopi dan teknik pengolahannya. Berdasarkan evaluasi, terjadi peningkatan pemahaman peserta mengenai manfaat dan cara pembuatan teh herbal celup dari daun kopi sebesar 85%. Selain itu, masyarakat juga menunjukkan ketertarikan tinggi untuk mengembangkan produk ini sebagai peluang usaha baru. Dengan adanya inovasi ini, diharapkan pemanfaatan daun kopi tidak hanya mengurangi limbah pertanian, tetapi juga memberikan alternatif sumber penghasilan bagi masyarakat lokal. Program ini membuktikan bahwa inovasi berbasis sumber daya lokal dapat menjadi solusi bagi permasalahan lingkungan dan peningkatan kesejahteraan masyarakat.
PEMETAAN INDUSTRI “LEMEA” MAKANAN TRADISIONAL SUKU REJANG DI PROVINSI BENGKULU Dewi, Kurnia Harlina; Silsia, Devi; Susanti, Laili; Hasanuddin, Hasanuddin
Jurnal AGRISEP JURNAL AGRISEP VOL 13 NO 01 2014 (MARCH)
Publisher : Badan Penerbitan Fakultas Pertanian, Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (417.376 KB) | DOI: 10.31186/jagrisep.13.1.60-66

Abstract

Traditional foods processed by recipes taught for generations. The material used is derived from the local area, therefore the food produced is also palatable to the local community. The purpose of this study was to obtain deployment of “Lemea”, the traditional food of Bengkulu Province as a basis for the agro-industry design of traditional food standardized (raw materials and processes) of the Rejang tribe, to produce a consistent product quality, hygienic and attractive, so it can compete with other package food products as well as preserving traditional foods. The research method used is the method of direct survey taken in nine districts in the Bengkulu province through interviews. The data obtained are plotted into the map of the area and are associated with secondary data. Survey result shows that the Lemea home industry only found in five districts of the Bengkulu province, i.e. district of Central Bengkulu, district of Northern Bengkulu, district of Kepahiang, district Rejang Lebong and district of South Lebong. The main raw materials used in each district are varied on types and tastes. Additional material (fish) and spices used also varies according to local conditions. The length of time of fermentation conducted also varies and there are differences a source of glucose (addition and without addition of rice porridge ) in the fermentation.
Color Stability of Gelamai With Added Oxygen Absorber During Shelf Life Firmansyah, Firmansyah; Susanti, Laili; Syafnil, Syafnil
Jurnal Teknologi Agro-Industri Vol. 12 No. 2 (2025): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v12i2.240

Abstract

This study aims to analyze the effect of oxygen absorber on the color stability of gelamai. It evaluates changes in chroma and hue angle using the CIE Lab color system under two types of packaging (PE and vacuum) and two storage temperatures (room temperature and freezer) during 8 days. The colour changes observed in the samples were caused by oxidation. Throughout storage, the oxygen absorber reduces or retardes oxidative reactions. These findings revealed that vacuum packaging slowed colour changes more effectively than PE packaging, especially at room temperature, while freezer storage produced more complex and nonlinear patterns, likely due to physicochemical interactions. Kinetic analysis disclosed a difference in reaction rate constants (k) between packaging and temperature conditions, vacuum packaging disclosed lower kinetic value and more stable color than other conditions. PE room temp (R² = 0.9311), Vacuum room temp (R² = 0.5776), PE freezer (R² = 0.5847), Vacuum freezer (R² = 0.7258). Statistically disclosed no significant difference in all treatments. This study concludes that oxygen absorbers are effective in preserving the color quality of gelamai during storage.  
Co-Authors Avin Nazkia, Varizka Devi Silsia Firmansyah Firmansyah Hasanuddin Hasanuddin Hengki Faryantoni, Hengki Kurnia Harlina Dewi Sri Wulandari Syafnil Syafnil Wuri Marsigit Yessy Rosalina