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All Journal Indonesian Food and Nutrition Progress Jurnal Agrotek UMMat Agroindustrial Technology Journal Sinar Sang Surya: Jurnal Pusat Pengabdian kepada Masyarakat Jurnal Pengabdian kepada Masyarakat (ABDIKEMAS) Inspirasi: Jurnal Pengabdian Masyarakat Indonesian Journal of Maritime Technology or abbreviated (ISMATECH) Mikroba: Jurnal Ilmu Tanaman, Sains dan Teknologi Pertanian
Anggela, Anggela
Institut Teknologi Kalimantan
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Energy Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mechanical Engineering Medicine & Pharmacology Physics Social Sciences Transportation

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Pembuatan Pupuk Kompos dari Limbah Organik Rumah Tangga di Kelurahan Manggar, Balikpapan Timur Anggela Anggela; Diniar Mungil Kurniawati
SINAR SANG SURYA Vol 6, No 2 (2022): Agustus 2022
Publisher : UM Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/sss.v6i2.2189

Abstract

ABSTRAK Sampah merupakan sisa buangan dari berbagai produk atau barang yang tidak digunakan lagi. Terdapat dua jenis sampah yang umumnya dikenal di masyarakat yaitu sampah organik dan anorganik. Sampah organik masyarakat merupakan sampah yang mudah terurai dan busuk seperti sisa makanan. Sampah organik memiliki porsi cukup besar dari total limbah rumah tangga, sehingga apabila tidak ditangani akan berpotensi besar mencemari lingkungan. Permasalahan ini terjadi di Kota Balikpapan, merupakan salah dari kawasan Tempat Pembuangan Akhir sampah (TPA), sehingga jumlah sampah yang melimpah baik dari luar daerah serta sampah rumah tangga masyarakat setempat menjadi perhatian utama untuk di tangani lebih lanjut. Oleh karena itu, program KKN-Tematik, ITK bertujuan untuk membantu masyarakat menanggulangi sampah khususnya limbah rumah tangga menjadi pupuk kompos. Pupuk kompos merupakan salah satu pupuk organik yang berasal dari penguraian makanan dengan bantuan organisme hidup. Adapun beberapa program kerjaa KKN seperti sosialisasi edukasi mengenai sampah, melakukan penyuluhan dan pendekatan interaktif melaui penyebaran brosur dan komunikasi lansung dengan masyarakat, melakukan sosialisasi dan pemetaan masyarakat untuk sadar membuang sampah pada tempatnya serta mampu memisahkan sampah organik dan anorganik, serta demo pengolahan sampah menjadi pupuk untuk menciptakan masyarakat yang mandiri dalam mengimplementasikan ilmu yang diperoleh. Kata Kunci : Kompos, Sampah Organik, Manggar, Balikpapan  ABSTRACT Waste is by product from various products or useless materials. There are two types of waste, which are generally known as organic and inorganic waste. Household waste can be composed and spoilage already such as leftovers. Organic waste has an abundant amount of the household total, if t is not handled would be potential for environmental pollution. It occurs in Balikpapan City, which is one of the waste-pool areas so the amount of waste that is abundant both from outside area and household waste of the local community is a major concern for further handling. Therefore, the KKN-Tematik, ITK program, aims to help the community with waste management, especially household waste into compost. Compost is one of the organic fertilizers that come from the decomposition of food with the help of living organisms. There are KKN projects such as educational socialization about waste, conducting counseling and interactive approaches through distributing brochures and direct communication with the community, conducting socialization and community mapping to be aware of disposing of waste in its place and being able to separate organic and inorganic waste, as well as demonstrations of processing waste into fertilizer. to create an independent society by implementing the knowledge gained.Keywords: Compost, Organic Waste, Manggar, Balikpapan
OPTIMASI KARAKTERISTIK SENSORI PROPORSI TEPUNG KOMPOSIT DARI SERAT PANGAN LARUT DAN GELATIN TERHADAP MUTU BAKSO IKAN KERAPU Anggela Anggela
Agroindustrial Technology Journal Vol. 7 No. 1 (2023): "Special issue Seminar Nasional Sains dan Teknologi (SNST) 2022"
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v7i1.9467

Abstract

Kerapu is a potential fishery commodity in East Kalimantan, but the development of diversification of its derivative products needs to be developed more widely. Meatballs are generally made using the basic ingredients in the form of meat, but the high-fat content can trigger degenerative diseases such as high blood pressure, coronary heart disease, and stroke. Therefore, Kerapu is known to be high in unsaturated fatty acids (omega-3) which is very good for health, so Kerapu is used in making fishballs of this research. The combination of the interaction formulation of soluble dietary fiber (porang glucomannan or seaweed flour) with gelatin powder is combined to produce Kerapu’s fishballs which are high in fiber and low in cholesterol. The purpose of this study was to produce and improve the sensory quality of Kerapu’s fishtballs and improve the nutrition and functional aspects on health. The stages in Kerapu’s fishball production are consists of making surimi, determining the formulation of fishball, and analyzing the sensory quality. The results of the study are presented in the mean and standard deviation as well as statistical analysis performed to evaluate the quality of Kerapu’s fishball using ANOVA with Completely Randomized Design (CRD) and significant differences (p <0.05) and then continued with a significant difference test using the Duncan method. The test results for the level of acceptance of the grouper fish meatball product formulated in the treatment group showed the best level of acceptance in the P3 treatment (porang flour: gelatin = 50%: 50%) with the value of each hedonic test attribute as follows color, aroma, taste, aftertaste, texture and overall, namely 4.75, 4.80, 4.50, 4.65, 4.80, and 4.65 with an average acceptance of very like (5) with a level of elasticity of 3.30 ± 0.30 (slightly chewy). Therefore, the best formulation for producing grouper fish meatballs is grouper fish surimi (75%), porang flour: gelatin (2.5%:2.5%), 3% salt, pepper (2%), and water (15%). Keywords: Fishballs; Dietary Fiber, Kerapu; Sensory
Upaya Peningkatan Nilai Ekonomi Teh Salak di Kelurahan Karang Joang KM.21 dengan Product Branding dan Digital Marketing Anggela, Anggela; Prayitno , Budi; Puspita , Anggela; Inayah , Anindya Putri; Definawati, Khairun Amalia; Syafatullah , M. Aqsal Ilham; Muhyiddin , M. Naufal; Jehana , Oktaviani Agnesia; Putri , Yulia Al Zahrah
Inspirasi: Jurnal Pengabdian Masyarakat Vol. 1 No. 4 (2024): Inspirasi: Jurnal Pengabdian Masyarakat
Publisher : Inspirasi: Jurnal Pengabdian Masyarakat

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Abstract

One of the three pillars of higher education (Tri Dharma Perguruan Tinggi) is community service. One way to realize this principle is through participation in the PMMD (Student Community Service Program). This program aims to enable students to apply the knowledge gained at the university to benefit the surrounding community. This particular community service project was motivated by the potential of "Salak Skin Tea," a local product from the KM 21 salak plantation SMEs, which is not yet widely known and lacks optimized marketing efforts. The goal is to enhance the branding and digital marketing of this product by obtaining food safety permits (PIRT), designing attractive packaging, establishing collaborations with e-commerce platforms, creating a sales catalog website, and increasing its economic value. As a result, the project produced a "Salakin Tea" logo and packaging design, secured the PIRT permit, developed the e-catalog website salakintea.com, created promotional social media accounts, and made a documentary video uploaded to YouTube and Instagram. Collectively, these efforts contributed to improved branding, marketing, and the economic value of Salak Skin Tea. This community service initiative by ITK students took place in the Soekarno Hatta KM 21 area.
Pengembangan Sumber Daya Porang menjadi Produk Pangan Olahan RT 10 Kelurahan Manggar, Balikpapan Timur Anggela, Anggela; Nainggolan, Eris Pransiscah; Nabila, Yamaysyah Salma; Ananda, Rahmatia; Asrul, Asrul; Wahyu, Wahyu
Inspirasi: Jurnal Pengabdian Masyarakat Vol. 1 No. 4 (2024): Inspirasi: Jurnal Pengabdian Masyarakat
Publisher : Inspirasi: Jurnal Pengabdian Masyarakat

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Abstract

The community service activity in RT 10 Kelurahan Manggar, Balikpapan Timur, aimed to enhance the value of porang plants through diversification into processed food products. The program consisted of five stages: Forum Group Discussion (FGD), socialization, demonstration, mentoring, and branding training. The community was taught to process porang into flour, chips, and nuggets, along with marketing training to improve product competitiveness. The provision of a dehydrator supported the sustainability of independent porang processing. The program successfully achieved its objectives by increasing the community’s knowledge and skills in utilizing porang. This initiative created new economic opportunities based on local commodities, serving as a sustainable model for local resource development.
Oligo-Glucomannan Production from Porang (Amorphophallus oncophyllus) Glucomannan by Enzymatic Hydrolisis Using β-Mannanase Anggela Anggela; Widiastuti Setyaningsih; Santad Wichienchot; Eni Harmayani
Indonesian Food and Nutrition Progress Vol 17, No 1 (2020)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.57217

Abstract

Porang (Amorphophallus oncophyllus) is an indigenous tuber of Indonesia that rich in glucomannan. An alternative approach to produce porang oligo-glucomannan (POG) as prebiotic from porang glucomannan (PGM) was made by enzymatic hydrolysis using β-mannanase. This study aimed to  produce POG under optimal conditions by controlled enzymatic hydrolysis process. The PGM flour contained 96.12% of indigestible carbohydrates. The optimum condition of enzymatic hydrolysis producing the highest reducing sugar was as follows: temperature 37 °C, pH 5.5, a ratio of enzyme to the substrate (E/S) 1:1000, and reaction time 4 h. HPLC analysis confirmed that 99.45% of the resulting POG consisted of oligosaccharides with a degree of polymerization (DP) 3. Hence, the PGM utilized in this study has been proven as a potential substrate for POG production. Additionally, the resulting POG was considered as a functional ingredient due to has prebiotic potential.
Analisis Kandungan Serat Kasar Pada Tepung Porang Anggela Anggela; Yamaysyah Salma Nabila; Rahmatia Ananda; Eris Pransiscah Nainggolan; Wahyu Wahyu; Asrul Asrul
Mikroba : Jurnal Ilmu Tanaman, Sains Dan Teknologi Pertanian Vol. 1 No. 1 (2024): April : Mikroba : Jurnal Ilmu Tanaman, Sains Dan Teknologi Pertanian
Publisher : Asosiasi Riset Ilmu Tanaman Dan Hewan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/mikroba.v1i2.107

Abstract

Porang flour, extracted from the tuber of the porang plant (Amorphophallus muelleri), is known as a food ingredient rich in fiber and low in calories. This study aims to measure the crude fiber content in porang flour tested at the Food and Agricultural Product Technology Laboratory, Faculty of Agricultural Technology, Universitas Gadjah Mada. Based on the analysis, the average crude fiber content in porang flour was found to be 0.79%, with a standard deviation of 0.02%. However, no crude fiber content was found in the porang flour gel sample. These findings provide important insights into the potential of porang flour as a fiber source in the development of food products. The results also demonstrate product quality consistency, which can serve as a foundation for the development of healthier food industries.
Comparison of chemical characteristics in chips and porang flour typical East Kalimantan with commercial porang flour as a functional food Anggela, Anggela; Nabila, Yamaysyah Salma; Ananda, Rahmatia; Nainggolan, Eris Pransiscah
Jurnal Agrotek Ummat Vol 10, No 4 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i4.19373

Abstract

Porang is a tuber which is abundantly in Indonesia, especially in the East Kalimantan region. However, the potential of porang tubers is still not widely known and optimally developed, particularly in product diversification. The stages in this research consist of making porang’s chips, making porang’s flour, physicochemical analysis of porang’s flour. Based on the research results, the yield of porang chips was 19.12% and porang flour was 23.5%. The color of the flour produced is bright yellow, due to the carotenoid content in porang tubers. The proximate content of flour is dominated by the highest nutritional content in protein content (12.34%), while other proximate contents are as follows water content (12.29%), ash content (7.85%), fat content (1.54%), and carbohydrate content (65.98%) . The high protein and low fat content produced in the research shows the potential for East Kalimantan porang flour to be developed into a functional ingredient which is beneficial for health.
Enhancing From Healthy Eating to Green Energy: A Dual Approach to Student Education on Nutrition and Biodiesel (Renewable Energy) Suardi, Suardi; Pawara, Muhammad Uswah; Alamsyah, Alamsyah; Nurcholik, Samsu Dlukha; Wulandari, Amalia Ika; Anggela, Anggela
Indonesian Journal of Maritime Technology Vol. 3 No. 2 (2025): Volume 3 Issue 2, December 2025
Publisher : Naval Architecture Department, Kalimantan Institut of Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35718/ismatech.v3i2.8481808

Abstract

Adolescence represents a critical stage of physical and cognitive development, requiring balanced nutrition to support growth, concentration, and academic performance. However, many students still lack awareness of healthy dietary practices and continue to consume nutrient-poor foods, leading to increased risks of metabolic and cognitive disorders. To address this issue, a dual-focus educational program was implemented at SMA Negeri 6 Penajam Paser Utara, combining balanced nutrition education with the introduction of simple renewable energy technology through biodiesel production from waste cooking oil. The program, conducted in collaboration with the Kalimantan Institute of Technology (ITK), employed interactive lectures, demonstrations, and hands-on sessions to enhance student understanding. A pre-test and post-test evaluation involving 40 students demonstrated a substantial improvement in knowledge, increasing from 45% to 96% after the intervention. Participants also expressed strong positive responses to the integration of nutritional awareness and eco-friendly technology, recognizing its relevance to daily life and environmental sustainability. The results show that this dual educational approach effectively strengthens students’ understanding of healthy eating habits while promoting environmental responsibility through waste-to-energy concepts. Overall, the program highlights the potential of combining nutrition education and renewable energy literacy as a strategic model for school-based community outreach aimed at fostering healthier, more environmentally conscious future generations.
Pemberdayaan Masyarakat dalam Pencegahan dan Penanganan DBD Berbasis Edukasi dan Demonstrasi OVITRAP de Fretes, Fiane; Rayanti, Rosiana Eva; Raswandaru, Marsela Riska; Patulak, Dazza Lozhera; Anggela, Anggela; Sarwoko, Nazart Tri
Jurnal Pengabdian kepada Masyarakat (ABDIKEMAS) Vol 7 No 2 (2025): Jurnal Pengabdian kepada Masyarakat (ABDIKEMAS)
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat, Politeknik Kesehatatan Kemenkes Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36086/abdikemas.v7i2.3702

Abstract

Dengue Hemorrhagic Fever (DHF) is a significant public health issue in tropical regions, including Indonesia. Ledok Village in Salatiga City is one of the endemic areas that shows ongoing proliferation of Aedes aegypti larvae as the primary vector. Although most community members have general awareness of the signs and symptoms of DHF through social media, their understanding of vector control methods, particularly the use of ovitraps, remains low. The purpose of this community engagement activity was to provide education to residents of Ledok Village regarding the signs and symptoms of dengue fever, first aid measures, and preventive efforts, as well as to demonstrate the effective use of ovitraps as a tool to interrupt the life cycle of Aedes aegypti mosquitoes. The health education was delivered through printed media, demonstrations, and a post-test assessment. The post-test results showed that more than 50% of participants demonstrated increased knowledge regarding the symptoms and management of DHF.
Co-Authors Alamsyah - Ananda, Rahmatia Asrul Asrul Asrul Asrul Definawati, Khairun Amalia Eni Harmayani Eris Pransiscah Nainggolan Fiane de Fretes Inayah , Anindya Putri Jehana , Oktaviani Agnesia Kurniawati, Diniar Mungil M. Uswah Pawara Muhyiddin , M. Naufal Nabila, Yamaysyah Salma Nainggolan, Eris Pransiscah Patulak, Dazza Lozhera Prayitno , Budi Puspita , Anggela Putri , Yulia Al Zahrah Rahmatia Ananda Raswandaru, Marsela Riska Rosiana Eva Rayanti Samsu Dlukha N Santad Wichienchot Sarwoko, Nazart Tri Setyaningsih, Widiastuti Suardi Suardi Syafatullah , M. Aqsal Ilham Wahyu Wahyu Wahyu Wahyu wulandari, amalia ika Yamaysyah Salma Nabila