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All Journal Jurnal Sains dan Teknologi Pangan Dinamisia: Jurnal Pengabdian Kepada Masyarakat SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Madani : Indonesian Journal of Civil Society Jurnal Sains dan Teknologi Pangan
Ichlasia Ainul Fitri
Universitas Mercu Buana Yogyakarta
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Downstreaming of Cassava into Functional Foods Based on Analog Rice in Sukoharjo Village, Ngaglik District, Sleman Regency, Yogyakarta Ichlasia Ainul Fitri; Nafida Hetty Marhaeni; Saptya Fajar Pertiwi; Agus Setiyoko
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 7 No 1 (2023): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Perkumpulan Dosen Indonesia Semesta (DIS) Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36339/je.v7i1.708

Abstract

Indonesia is one of the countries with a high consumption of rice-based paddy, where rice has a high glycemic index. The Women Farmers Group (KWT Ngudi Makmur) in the Sukoharjo Village area, Ngaglik, Sleman, Yogyakarta as a partner has started producing various local agricultural products such as bananas and cassava into flour. Based on observations, partners have an experienced of declined in production and sales as a result of the pandemic situation, and there is still a lack of diversification of food based on local ingredients due to difficulties in carrying out other innovations in food processing. This also increases the number of unemployed and reduces community empowerment. The mentoring step is carried out with the observation stage, providing counseling and training to all KWT members in making various healthy food preparations based on local agriculture, inviting partners to re-examine the production process and record the components of raw materials, tools, labor, packaging until they are ready for market. The production process flow is examined jointly by the service team and partners. The results obtained show that partners are able to apply each stage of making analog rice. In the meantime, a product sensory test has been carried out by KWT members and several members of the public and the product results are acceptable.
Pelatihan Pembuatan LKPD Berbasis Live Worksheet di SMA Dharma Amiluhur Nafida Hetty Marhaeni; Ichlasia Ainul Fitri
Madani : Indonesian Journal of Civil Society Vol. 5 No. 1 (2023): Madani, Februari 2023
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/madani.v5i1.1692

Abstract

The purpose of this service is to provide training to teachers at Dharma Amiluhur High School on how to convert Student Worksheets (LKPD) into electronic LKPD (E-LKPD) with the help of the live worksheet website. The subjects in this service were 25 teachers at Dharma Amiluhur High School. While the materials taught are the making of LKPD and the conversion of LKPD into E-LKPD. The results of the service show that there is an increase in the teacher's knowledge of making teaching materials and making electronic teaching materials using the live worksheet website. Furthermore, the results of the evaluation carried out using a questionnaire showed that overall there was an increase in the indicators of successful service implementation by 28%. This indicator includes knowledge of teaching materials, knowledge of live worksheet websites, knowledge of live worksheet features, knowledge of LKPD design, and knowledge of the stages of making LKPD and electronic LKPD. This means that the evaluation of the implementation of community service has shown good results because each indicator of success has increased and there has even been a very significant increase. The teachers at the school also really hope that there will be workshops on other topics while maintaining technology-based topics.
PENGEMBANGAN PRODUK BAKERY DAN COOKIES BERBASIS EMPON-EMPON PADA UMKM CV. RAHARJO PUTRO (AMELIA BAKERY DAN COOKIES) Dwiyati Pujimulyani; Ichlasia Ainul Fitri; Wisnu Adi Yulianto; Mutaqin Akbar; Audita Nuvriasari; Umul Aiman
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 7, No 1 (2023): March
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v7i1.12204

Abstract

ABSTRAKTanaman empon-empon merupakan tanaman yang banyak tumbuh di Indonesia, akan tetapi pemanfaatan tanaman empon-empon masih sangat terbatas. Kebanyakan masyarakat menjual produk rimpang tersebut dalam bentuk segar dan sebagian kecil diolah menjadi minuman berkhasiat (jamu) yang bersifat tidak awet. Oleh sebab itu, pemanfaatan produk rimpang tersebut dapat dilakukan dengan pengolahan lebih lanjut yaitu dengan menginovasi kedalam produk pangan fungsional seperti bakery dan cookies berbasis herbal. Sebelumnya sudah banyak penelitian terkait manfaat empon-empon khususnya kunir putih sebagai anti diabetes, dan antitumor karena tinggi kandungan anti oksidan. Tujuan pengabdian masyarakat ini adalah untuk melatih dan mengadakan praktik cara pengembangan produk bakery dan cookies. Tahapan pembuatan produk bakery dan cookies berbasis herbal diawali di laboratorium Teknologi Hasil Pertanian (THP) Universitas Mercu Buana Yogyakarta (UMBY). Kemudian dilakukan pengujian fisik, kimia, dan sensoris pada produk-produk yang telah dibuat. Terakhir, pembuatan produk dilakukan di rumah produksi Amelia Bakery. Hasil dari kegiatan ini adalah terciptanya produk bakery dan cookies berbasis empon-empon pada rumah produksi Amelia Bakery. Kata kunci: bakery dan cookies; empon-empon; kunir putih. ABSTRACTThe empon-empon plant is a plant that grows a lot in Indonesia, but the use of the empon-empon plant is still minimal. Most people sell these rhizome products in fresh form, and a small portion is processed into nutritious drinks (herbs) which are not durable in nature. Therefore, these rhizome products can be used with further processing by innovating into functional food products such as herbs-based bakeries and cookies. Previously, many studies related to the benefits of empon-empon, especially white turmeric, as anti-diabetic and anti-tumor because of the high content of antioxidants. The purpose of this community service is to train and practice how to develop bakery and cookies products The production stage of herbs base- bakery and cookies products begins at the Teknologi Hasil Pertanian (THP) laboratory at Universitas Mercu Buana Yogyakarta (UMBY). Then physical, chemical, and sensory tests were carried out on the products that had been made. Finally, product manufacturing is done at Amelia Bakery's production house. This activity results in the creation of bakery products and cookies based on empon-empon at Amelia Bakery's production house. Keywords: bakery and cookie; empon-empon; white turmeric.
Counseling on Food Safety and Utilization of White Turmeric for Snack Bars at UMKM Amelia Bakery Dwiyati Pujimulyani; Ichlasia Ainul Fitri; Wisnu Adi Yulianto; Mutaqin Akbar; Audita Nuvriasari; Umul Aiman
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 7 No 2 (2023): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Perkumpulan Dosen Indonesia Semesta (DIS) Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36339/je.v7i2.731

Abstract

Indonesia has various types of empon-empon plants, one of which is white turmeric (Curcuma Mangga Val). This type of white turmeric contains curcuminoids and polyphenols which are useful as antioxidants. Utilization of these empon-empon as a daily snack will be very beneficial for health. However, the production of packaged food requires an understanding of food safety. The purpose of this community service is to conduct food safety education and apply white turmeric in the processing of snack bars. Implementation of safety counseling activities and processing of snack bars added with white turmeric at UMKM Amelia Bakery on October 26 2022, attended by employees. Snack bars with the addition of white turmeric powder were tested for preference at the UMBY Sensory Laboratory. The test sample is a snack bar sample with the addition of 5 g of white turmeric powder; 7.5g; and 10 g. UMKM Amelia Bakery employees understand food safety and the most preferred product is a snack bar with the addition of 5 g of white turmeric powder.
Pelatihan Pembuatan Game Edukasi WordWall Bagi Guru SMA Dharma Amiluhur Yogyakarta Nafida Hetty Marhaeni; Ichlasia Ainul Fitri; Naela Faza Fariha
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 7 No. 4 (2023): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v7i4.14772

Abstract

This community service aims to provide training on creating a WordWall educational game for teachers at SMA Dharma Amiluhur, Sedayu, Special Region of Yogyakarta. The training was held in May at the school and was attended by 25 teachers of all subjects. This activity begins with an introduction regarding the types of educational games, the advantages and disadvantages of each educational game, and the latest developments related to the benefits of using educational games for learning. In addition, this service is also focused on providing knowledge and understanding to teachers at Dharma Amiluhur High School regarding the benefits of the WordWall educational game, the features on the website and how to make it. The results of the dedication show that the success indicators have been achieved, namely ≥75% of teachers understand the benefits and features of WordWall, attendance at each meeting is 80%, and all teachers can make educational games WordWall with various features available even in learning that takes place after training, teachers at SMA Dharam Amiluhur have used the educational game WordWall as a learning evaluation website that students must work on. Therefore, this community service has achieved the set indicators of success and the goal of making teachers at the school able to understand and use the WordWall educational game has been achieved.
Training on Using White Turmeric to Make Noodles in Argorejo Village, Yogyakarta Enjelora Uri Palinggi; Ichlasia Ainul Fitri
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 7 No 3 (2023): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Perkumpulan Dosen Indonesia Semesta (DIS) Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36339/je.v7i3.796

Abstract

Empon-empon plants such as white turmeric are plants that grow widely in Indonesia. One of the areas producing white turmeric is Argorejo Village, Yogyakarta. In this village, white turmeric is only used fresh, and a small portion is processed into herbal drinks which have a short shelf life. Previously, there has been a lot of research regarding the benefits of empon-empon, especially white turmeric, as anti-diabetic and anti-tumor because of its high antioxidant content. The results of this research show the importance of consuming white turmeric. The use of white turmeric can be innovated into functional food products such as noodles, which are people's favorite food. The aim of this community service is to train and practice how to develop white turmeric noodle products in the Argorejo Village environment. The activity stages included counseling by students from the Faculty of Agroindustry, which was attended by more than 20 participants, followed by training activities on making white turmeric noodles, and closed with sensory testing to determine the community's acceptance. The public is enthusiastic about participating in this series of programs and understands that the product has sales value and has good market potential.
PENGARUH KONSENTRASI CREMODAN DAN SUSU FULL CREAM TERHADAP MUTU ES KRIM TEMPE PROBIOTIK Anis Rahmawati Setioningrum; Wisnu Adi Yulianto; Ichlasia Ainul Fitri
Jurnal Sains dan Teknologi Pangan Vol 8, No 5 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i5.43319

Abstract

Es krim probiotik merupakan es krim tempe yang dalam pembuatannya ditambahkan dengan tempe probiotik. Bakteri asam laktat yang digunakan dalam tempe probiotik yaitu Lactobacillus plantarum. Penambahan tempe probiotik dalam produk es krim dapat menyebabkan tekstur es krim menjadi kurang lembut. Oleh sebab itu, perlu ditambahkan stabilizer dan lemak pada bahan pembuatan es krim untuk memperbaiki tekstur es krim. Tujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi cremodan dan susu full cream terhadap sifat organoleptik, sifat kimia, sifat mikrobiologi, dan sifat fisik es krim probiotik. Penelitian ini menggunakan rancangan acak lengkap pola faktorial. Faktor pertama yaitu konsentrasi cremodan (0%, 0,15%, dan 0,30%) dan faktor kedua yaitu konsentrasi susu full cream (0%, 5%, 10%, dan 15%). Analisa yang dilakukan meliputi tingkat kesukaan, sifat kimia, sifat mikrobiologi, dan sifat fisik. Data yang diperoleh dilakukan analisa varian (ANOVA) pada tingkat kepercayaan 95%. Apabila terdapat beda nyata pada masing-masing perlakuan, maka dilanjutkan dengan uji Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukkan konsentrasi cremodan 0,15% dan 0,30% dengan susu full cream 0% lebih disukai oleh panelis. Penambahan cremodan pada es krim probiotik dapat berpengaruh terhadap sifat fisik es krim tempe probiotik. Tetapi tidak berpengaruh terhadap sifat kimiawi dan sifat mikrobiologi es krim tempe probiotik.
KARAKTERISTIK PERMEN JELI KULIT BUAH MARKISA UNGU (Passiflora edulis L.) DENGAN PENAMBAHAN EKSTRAK DAUN STEVIA (Stevia rebaudiana) Ichlasia Ainul Fitri; Putri Lestiana Agustine; Chatarina Lilis Suryani
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 2 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/3rf7s452

Abstract

Kulit markisa ungu mengandung berbagai senyawa bermanfaat seperti pektin, serat, dan antioksidan. Pemanfaatan kulit markisa ungu dalam pembuatan permen jeli dapat menjadi solusi untuk mengurangi limbah sekaligus menciptakan produk pangan fungsional. Tujuan penelitian ini adalah untuk memperoleh permen jeli dengan variasi rasio bubur kulit dengan sari markisa ungu dan penambahan ekstrak daun stevia yang disukai panelis. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang disusun secara faktorial dengan 2 faktor. Faktor perlakuan yaitu rasio bubur kulit dengan sari markisa yaitu 130:20, 120:30 dan 110:40 b/v dan konsentrasi ekstrak daun stevia 10, 20 dan 30 ml. Data yang dihasilkan di analisis statistik menggunakan ANOVA dengan tingkat kepercayaan 95% dan jika terdapat beda nyata dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) dengan tingkat signifikansi 0,05. Berdasarkan hasil penelitian formulasi permen jeli yang paling disukai dan memiliki aktivitas antioksidan dan kadar vitamin C paling tinggi yaitu permen jeli dengan variasi rasio bubur kulit dengan sari markisa (110:40 b/v) dan penambahan ekstrak daun stevia 10 ml dengan nilai tekstur 273,25 gF, L* 44,48, a* 2,64, b* 7,22, kadar air 62,68% bb, kadar abu 0,23% bk, aktivitas antioksidan 14,48%, kadar fenolik total 3,01 mg GAE/g bk, vitamin C 36,96 mg/100g, dan gula reduksi 3,68%.
Co-Authors Anis Rahmawati Setioningrum Audita Nuvriasari Chatarina Lilis Suryani Dwiyati Pujimulyani Enjelora Uri Palinggi Mutaqin Akbar Naela Faza Fariha Nafida Hetty Marhaeni Putri Lestiana Agustine Saptya Fajar Pertiwi Setiyoko, Agus Umul Aiman Wisnu Adi Yulianto