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All Journal Jurnal Teknik Industri JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal AGROTEKNOLOGI AGRIEKONOMIKA Agrointek Jurnal Pamator : Jurnal Ilmiah Universitas Trunojoyo Madura REKAYASA Jurnal Agroindustri Jurnal Ilmiah Pangabdhi Panrita Abdi - Jurnal Pengabdian pada Masyarakat Industria: Jurnal Teknologi dan Manajemen Agroindustri PROZIMA (Productivity, Optimization and Manufacturing System Engineering) Jurnal SOLMA Agroindustrial Technology Journal Jurnal Pengabdian kepada Masyarakat Nusantara Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Proceeding of the International Conference on Family Business and Entrepreneurship (ICFBF) Jurnal Pengabdian Pada Masyarakat Journal of Fisheries & Marine
Iffan Maflahah
Program Studi Teknologi Industri Pertanian Fakultas Pertanian Universitas Trunojoyo Madura, Indonesia.
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Journal : Jurnal Ilmiah Pangabdhi

 1 
Pendampingan Pemanfaatan Sampah Organik Menjadi Eco-Enzyme Sebagai Upaya Pengurangan Sampah di Lingkungan Sekolah Supriyanto, Supriyanto; Maflahah, Iffan; Rahman, Askur; Hidayati, Darimiyya; Mojiono, Mojiono; Faridz, Raden; Lestari, Heny
Jurnal Ilmiah Pangabdhi Vol 9, No 1: April 2023
Publisher : LPPM Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/pangabdhi.v9i1.19266

Abstract

The increase in the number of inhabitants is in line with the increase in the amount of domestic waste generated. One of the efforts to overcome domestic waste is the manufacture of eco-enzymes that can be applied at the household level. Eco-enzyme is a liquid extract produced from the fermentation of vegetable and fruit residues with a brown sugar substrate.  The purpose of this assistance is to provide an understanding and increase the awareness and skills of students of SMA Muhammadiyah 2 Surabaya in processing organic waste into eco- enzyme products. The implementation stages of the activity are divided into 4 stages, namely the preparation, implementation, evaluation, and monitoring stages. The results of the activity showed that students of Muhammadiyah Dua High School Surabaya were generally satisfied with the training topics, training topics, speaker competencies, material delivery techniques, training duration and props or facilities. In addition, 61.1% of students stated that this mentoring was very useful, 30.6% mentioned it was beneficial and 8.3% stated that this training was quite useful. The resulting recommendation is that after the fermentation process is complete, it is necessary to re-assist the eco-enzyme harvesting process and the use of eco enzymes
Penerapan Metoda Deep Fat Frying Dan Rekayasa Proses Melalui Pemanfaatan Enzim Protease Untuk Perbaikan Karakteristik Produk Gorengan Indarto, Cahyo; Burhan, Burhan; Maflahah, Iffan; Farida Asfan, Dian; Mojiono, Mojiono; Firmansyah, Arief
Jurnal Ilmiah Pangabdhi Vol 10, No 1: April, 2024
Publisher : LPPM Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/pangabdhi.v10i1.23005

Abstract

Fried foods are prevalent among the public. This type of food is very cheap and can be enjoyed in a relaxed atmosphere. Other things about fried food include that it is practical in serving and can overcome hunger in a person's limited time. Fried foods are also a practical snack to serve to guests. Fried foods are generally fried using the panfrying method with sufficient oil. The result of the frying process using this method is that the level of cooking is uneven, resulting in less crispy and longer frying time. People generally use baking soda to get crispier products. Excessive use of baking soda harms health and can cause a bitter taste in fried products. This study offers a solution to overcome this problem. The study provides a solution in the form of technology: the deep fat frying method and the use of protease enzymes to improve the character of the fried food produced – application of this technology through service in a case study (Gumulan village, Jombang). Introducing this technology results in fried products (meat, shrimp, and tofu) with superior characteristics: tasty, crunchy, and attractive. By introducing this technology, it is hoped that the target community can apply it to produce products that have superior characteristics. Products with superior characteristics can become a source of income for the target community.
Co-Authors Achmad Furqon A Q Afrida Nur Aini Agus Romadhon Ahmad Izzuddin Amalia Wahyu Pratiwi Amrullah, Qadrina Lailyn Ariansyah, Rizky Arief Firmansyah Ary Giri Dwi Kartika AS, Fathor Asfan Asfan Asfan Asfan Asfan Asfan, Asfan Askur Rahman Askur Rahman Binti Sri Rahayu Budisantoso Wirjodirdjo Burhan Burhan Burhan Burhan, Burhan Cahya, Septian Adi Dwi Cahyo Indarto Cystiana, Chika Uca DARIMIYYA HIDAYATI Dewi Oktaviani Dian Farida Asfan Diesta Iva Maftuhah Dwi Iryaning Handayani Enung Siti Nurhidayah Erika Septiana Putri Fakhry, Muhammad Fansuri, Hamzah Faqih Udin Firmansyah, Raden Arief Gultom, Yosi Efra Elkana Hananiyah, Hananiyah Heny Lestari, Heny Hidayati, Meilina Ida Ayu Putu Sri Widnyani Ifa Hanif Ika Fatmawati Pramasari Ira Aprilia Isnaini, Ardi Fajar Istianah, Vina Khoirul Hidayat Khoirul Hidayat Lestari, Syndi Aprilia Linggar Larasati Lisdayana, Nurmalisa Machfud Machfud Machfud Machfud Makhfud Effendy Mardiana Rosita Marta Catur Pamungkas Mery Fajaria Agustini Mohammad Firdaus Nur Cahyo Mohammad Herli Mojiono, Mojiono Muhammad Fahkry Muhammad Fahkry Muhammad Fakhry Muhammad Fuad Fauzul Mu`tamar Mukoddimah, Lailatul Mu’tamar, Mohammad Fuad Fauzul Nabilah, Ana Nazalina, Arinda Venska NUR FADILAH Nurul Fabrianita Probowati, Banun Diyah Putera, Aditya Januar Putri, Meilinda Cendana Putu Dana Karningsih Raden Faridz Rakhmawati Rakhmawati Resty Putri Ariesta Shandy Rian Abrori Robiatul Auliyah Sinar Suryawati Siti Aisyah Slamet Widodo Sofi anshori Sri Hastuti Sri Hastuti Sri Ratna Triyasari, Sri Ratna Sugiharto . Supriyanto Supiyanto Supriyanto Supriyanto Supriyanto Supriyanto Ulya, Millatul Umam, Moh Asrul UMI PURWANDARI Verdiana, Hanif Risma Yeni Diana Safitri