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All Journal Food Science and Technology Journal (Foodscitech) International Journal of Community Service Musyawarah: Jurnal Pengabdian Masyarakat Environation (Environmental Engineering Journal of Community Dedication)
Jariyah
Universitas Pembangunan Nasional Veteran Jawa Timur
Religion Agriculture, Biological Sciences & Forestry Humanities Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences Other

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Effect Of Concentration Of Papaya Leaf Filtrate (Carica Papaya L.) And Citric Acid On Quality Of Goat’s Milk Dangke Ernestine, C.V; Rosida R; Jariyah
Food Science and Technology Journal (Foodscitech) Vol. 4 No. 2 (2021)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (413.247 KB) | DOI: 10.25139/fst.v5i1.4220

Abstract

Dangke is a dairy product that is shaped like cheese from Enrekang (South Sulawesi) which is made by coagulating milk with papain. The use of papaya leaf filtrate causes bitter taste in dangke, the addition of citric acid as coagulant combination can control the proteolytic activity and covers an unfavorable after taste. This study aims to determine the effect of the concentration of papaya leaf filtrate and citric acid on the physicochemical and organoleptic characteristics of goat's milk dangke. This study used a factorial completely randomized design (CRD) with two factors, factor I was the concentration of papaya leaf filtrate (0.5%, 1%, 1.5%) and factor II was the concentration of citric acid (0.5%, 1 %, 1.5%). The data obtained were analyzed using ANOVA and if there was a significant difference between treatments, it was continued with the DMRT follow-up test at 5% level. This study showed a significant interaction between papaya leaf filtrate and citric acid on yield, water content, fat content, texture score, color score and taste score. Dangke goat's milk with papaya leaf filtrate concentration of 1.5% and citric acid concentration of 0.5% is the best treatment with yield characteristics 10,6%; water content 54,47%; ash content 2,14%; protein content 21,25%; fat content 13,05% and pH 4,89 and hedonic score of texture 4,60 (slightly soft), aroma 3,30 (smells typical of goat's milk), color 2,25 (not very white), and taste 3,00 (bitter).
PELATIHAN PEMBUATAN PRODUK MAYUKOT (SIOMAY UNGU KROKOT) DI UD FAMILY FOOD, GRESIK Muhammad Alfin Hariadi; Jariyah
Musyawarah: Jurnal Pengabdian Masyarakat Vol. 2 No. 1 (2024): Musyawarah: Jurnal Pengabdian Masyarakat
Publisher : Anfa Mediatama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.572349/musyawarah.v2i1.1705

Abstract

UD. Family Food merupakan perusahaan yang bergerak di bidang makanan dengan fokus produknya berupa makanan olahan beku. Sebagai upaya untuk menarik minat konsumen dan tetap dapat bersaing dengan para kompetitor, pengembangan produk sangat penting bagi sebuah industri pangan. Pada kegiatan pengabdian masyarakat melalui kegiatan Magang Industri MBKM ini bertujuan untuk memberikan ide dan pelatihan kepada mitra dalam mengembangkan produk siomay. Pengembangan produk siomay disini dilakukan dengan mengombinasikan bahan – bahan baru berupa ubi ungu dan tanaman krokot yang dapat menambah nilai manfaatnya. Metode pelaksanaan pengabdian masyarakat disini adalah melakukan pelatihan pembuatan produk kepada para karyawan di UD. Family Food. Berdasarkan pelaksanaan kegiatan tersebut didapatkan respon yang baik oleh para karyawan dengan nilai persentase rata – rata pengetahuan karyawan sebesar 35% sebelum mengikuti pelatihan dan 90% setelah mengikuti kegiatan pelatihan. Selain itu, juga dihasilkan produk baru yaitu Mayukot (Siomay Ungu Krokot).
Pengenalan Tahap Komersialisasi Produk Olahan Mangrove Di Umkm Petani Mangrove Wonorejo Rosida; Jariyah; Aisyah Amelia P.; Aulia Wahyu M.
Environmental Engineering Journal of Community Dedication Vol. 3 No. 2 (2023): Jurnal Environation
Publisher : Teknik Lingkungan Universitas Pembangunan Nasional "Veteran" Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/environation.v3i2.10

Abstract

Mangrove merupakan ekosistem pesisir yang memiliki potensi besar dalam menghasilkan produk olahan berkualitas tinggi. Pemanfaatan tanaman mangrove saat ini tidak hanya untuk menahan abrasi air laut, tapi bisa juga diolah menjadi makanan ringan. Dikarenakan potensinya ini, petani mangrove perlu untuk memasarkan produk nya lebih jauh lagi ke masyarakat luas. UMKM Kelompok Tani Mangrove Wonorejo masih menghadapi berbagai tantangan dalam memasarkan produk olahan mereka secara komersial. Hasil survey menunjukkan bahwa UMKM Kelompok Tani Mangrove belum sepenuhnya memanfaatkan potensi pemasaran digital. Beberapa kendala yang dihadapi antara lain kurangnya pengetahuan tentang platform online, keterbatasan akses internet, dan keterbatasan sumber daya untuk mengelola pemasaran digital. Dalam upaya meningkatkan penjualan produk dan pemasaran digital produk olahan mangrove, perlu dilakukan beberapa strategi yang dapat diimplementasikan. Pertama, perlu dilakukan pelatihan dan pendampingan untuk meningkatkan pengetahuan dan keterampilan UMKM Kelompok Tani Mangrove dalam memanfaatkan platform online. Kedua, pentingnya pengembangan situs web atau toko online yang menarik dan mudah digunakan. Ketiga, perlu dilakukan promosi aktif melalui media sosial dan kolaborasi dengan komunitas yang relevan. Kegiatan ini diharapkan dapat memberikan kontribusi dalam pengembangan UMKM Kelompok Tani Mangrove Wonorejo serta meningkatkan pemasaran produk olahan mangrove secara komersial. Selain itu, kegiatan ini juga memiliki implikasi penting dalam pelestarian ekosistem mangrove dan pemberdayaan masyarakat lokal.
Economic improvement by Processing Tomato into Dried Tomato in Giripurno Village, Batu City Jariyah; Lilik Suprianti; Endang Pudji W; Reda Rizal
International Journal Of Community Service Vol. 2 No. 4 (2022): November 2022 (Indonesia - Malaysia)
Publisher : CV. Inara in Colaboration with www.stie-sampit.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijcs.v2i4.158

Abstract

Tomato is one of the potential agricultural products in Giripurno village, Batu City. Tomato has a delicious taste and good nutrition for health. The production of tomatoes in Batu city reach 11.750 ton in a year. However, the price of tomatoes fluctuates depending on the season. The farmers who are the tomato producers are at risk of being lost. Therefore, innovation is necessary to produce tomatoes to become one long-lasting product that can increase its value. This community service program is intended to increase the value of tomatoes by producing sweet-dried tomatoes in Giripurno Village, Batu city. The program started with an introduction to the Giripurno authorization, surveyed the potential local product, discussed with the local people, solved the problem, socialized the program to the people, trained the local people, and evaluated the program. We also granted the Giripurno authorization for one food dehydrator machine to be used by local people interested in the sweet-dried tomato business. Our program has been done for six months with the result there is an improvement in people's knowledge regarding the usage of tomatoes, the product derived from tomatoes, the way to produce sweet-dried tomatoes, and the business prospect of sweet-dried tomatoes. People also know using an appropriate technology food dehydrator to improve the sweet-dried tomato product.
Co-Authors Aisyah Amelia P. Aulia Wahyu M. Endang Pudji W Ernestine, C.V Muhammad Alfin Hariadi Reda Rizal Rosida Rosida R Suprianti, Lilik