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All Journal Wikrama Parahita : Jurnal Pengabdian Masyarakat Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
R. Haryo Bimo Setiarto, R. Haryo Bimo
Pusat Penelitian Biologi LIPI Jalan Raya Jakarta-Bogor Km 46, Cibinong, Bogor
Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Engineering Industrial & Manufacturing Engineering Social Sciences

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Pemanfaatan Limbah Kulit Biji Kakao (Theobroma Cacao L.) dalam Pembuatan Cookies bagi Masyarakat Pekan Nanas, Johor Bahru, Malaysia Sukmawati, Dalia; Rahayu, Sri; Supiyani, Atin; Supriyatin, Supriyatin; Nabila, Dasilva Azka; Zahra, Lamya Nauratu; Artanti, Guspri Devi; Setiarto, R. Haryo Bimo; Nurhidayat, Diat; El Enshasy, Hesham Ali
Wikrama Parahita : Jurnal Pengabdian Masyarakat Vol. 8 No. 2 (2024): November 2024
Publisher : Universitas Serang Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30656/jpmwp.v8i2.7484

Abstract

Malaysia merupakan peringkat pertama negara penerima ekspor kakao terbanyak dari Indonesia dengan volume mencapai 55,91 ribu ton atau sekitar 14% dari keseluruhan volume ekspor. Pemanfaatan limbah kulit biji kakao saat ini belum maksimal karena dinilai kurang ekonomis. Potensi dari pemanfaatan limbah kulit biji kakao yaitu dapat dijadikan sebagai usaha rumah tangga dengan nilai jual yang cukup tinggi dan keuntungan yang baik. Tujuan pengabdian pada masyarakat (PKM) ini adalah (1) memberikan wawasan kepada Single Mother Community di Pusat Komuniti Desa (PKD) Pekan Nanas, Pontian mengenai pengolahan limbah kulit biji kakao menjadi olahan pangan; (2) memberikan pelatihan kepada Single Mother Community di Pusat Komuniti Desa (PKD) Pekan Nanas, Pontian dalam membuat cookies kulit biji kakao. Metode pelatihan yang digunakan adalah metode pendekatan dan demonstrasi dengan pendampingan praktik. Kegiatan pelatihan diakhiri dengan pengisian kuesioner uji hedonik untuk menilai kualitas produk yang telah dibuat. Hasil PKM yang dicapai adalah peningkatan dalam aspek (1) Wawasan Single Mother Community dalam pengolahan cookies kulit biji kakao dengan teknik pemanggangan meningkat, menunjukkan rata-rata score gain 0,5 dengan peningkatan pengetahuan sebesar 45% dari rata-rata nilai pre-test sebesar 47,1 dan post-test sebesar 70,8 dengan kategori “sedang” (2) Produk cookies kulit biji kakao disukai oleh peserta dengan skor penilaian pada aspek warna 4,7; aroma 4,6; rasa 4,4; dan tekstur 4,5.
The Effect of Fermentation Time on The Quality of Mocaf (Modified Cassava Flour) with Raw Material Bokor Genotype Cassava Prastiwi, Erfa Kurnia; Fatoni, Rois; Fathoni, Ahmad; Setiarto, R. Haryo Bimo; Damayanti, Ema
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 13 No. 1 (2024): March 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i1.12-26

Abstract

Cassava genotype Bokor has a fairly high content of beta carotene, which is beneficial for health and can also support the development of the functional food industry. MOCAF (Modified Cassava Flour) is a product made from cassava flour which is processed by modifying cassava cells through fermentation. This study aims to analyze the effect of long fermentation time on the characteristics of MOCAF from beta-carotene-rich cassava genotype Bokor. In this study, three variations of fermentation time were used, namely 15 hours, 24 hours and 40 hours. The research results showed that the time of fermentation affected the physicochemical properties of MOCAF. NIR analysis showed that the fermentation time affected the chemical composition of MOCAF. At 40 hours (last time of fermentation), there was a decrease in fat content with a value of 1.59% and an increase in water, protein and fibre content with a value of 13.71%, 3.94% and 2.28%, respectively. Proximate analysis showed that there was an effect of the length of fermentation time on the MOCAF content, namely at 40 hours, there was an increase in water content with a value of 10.10%, a decrease in dry matter, ash, protein, fat, fibre with a value of 89.90%, 0.60%, 0.78% respectively, 0.45%, and 1.29%. Scanning Electron Microscope (SEM) analysis shows the effect of fermentation time on the morphological properties of MOCAF starch granules. The longer the fermentation time, the more perforated or damaged the surface of the starch granules. Keywords:  Fermentation time, MOCAF flour, NIR (Near Infrared), Proximate, SEM (Scanning Electron Microscope) 
Co-Authors Ahmad Fathoni Dalia Sukmawati Diat Nurhidayat El Enshasy, Hesham Ali Ema Damayanti Guspri Devi Artanti Nabila, Dasilva Azka Prastiwi, Erfa Kurnia Rois Fatoni SRI RAHAYU Supiyani, Atin Supriyatin Supriyatin Zahra, Lamya Nauratu