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All Journal SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Mandala Pengabdian Masyarakat IJECS: Indonesian Journal of Empowerment and Community Services Journal of Food and Agricultural Product
Fitriyah Zulfa
Universitas Sebelas Maret
Religion Agriculture, Biological Sciences & Forestry Humanities 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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PENINGKATAN PENDAPATAN PASCA PRODUKSI MODIFIED CASSAVA FLOUR KELOMPOK TANI HUTAN SEKAR CEMPOKO MULYO MADIUN Fitriyah Zulfa; Alfi Nur Rochmah; Ahmad Kudhori; Laila Fidhiatul Latifah; Juwita Arum Ardana; Aulia Puspita Diah Astama; Henidar Sofia Mi`raj; Hizkia Adji Manahisa
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 6, No 4 (2022): Desember
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v6i4.11938

Abstract

ABSTRAKPenerapan ipteks masyarakat di desa Bolo, Madiun dilatar belakangi permasalahan pertanian tingginya produksi dan rendahnya harga ubi kayu. Masyarakat kurang memahami cara meningkatkan nilai jual ubi kayu, keterbatasan alat, dan wilayah yang tinggi curah hujan menyebabkan kendala penanganan pasca panen ubi kayu. Tim pengabdian UNS telah bersepakat dengan mitra yaitu Kelompok Tani Hutan Sekar Cempko Mulyo Bolo - Madiun untuk menyelenggarakan program. Metode pengabdian masyarakat yaitu secara kualitatif dengan metode deskriptif melalui pendekatan induktif yaitu metode yang menggambarkan pemasalahan berdasarkan fakta yang bersifat khusus dan selanjutnya memecahkan permasalahan  tersebut. Tujuan penerapan ipteks masyarakat adalah melaksanakan sosialisasi dan pelatihan produksi mocaf (modified cassava flour) dari ubi kayu, introduksi alat perajang, penepung pengering (drying house), alat pengemas, pelatihan pembukuan keuangan, marketing, pengemasan, dan analisa penigkatan pendapatan dengan R/C ratio (Revenue Cost Ratio). Kegiatan dilakukan dengan memberkan hibah alat produksi, pengering, dan pengemas. Pelatihan produksi, pembukuan keuangan, marketing dan pengemasan. Perhitungan harga menetapkan pada Rp 15.000. Analisa R/C ratio menunjukkan angka 1,45 yang artinya usaha mocaf ini menguntungkan (ratio diatas 1). Disarankan ada monitoring dan evaluasi proses produksi sehingga usaha dapat berjalan terus untuk meningkatkan pendapatan petani ubi kayu desa Bolo, Madiun. Kata kunci: mocaf; produksi; pendapatan ABSTRACTThe application of community science and technology in Bolo village, Madiun is motivated by agricultural problems, high production and low cassava prices. The community does not understand how to increase the selling value of cassava, limited tools, and areas with high rainfall cause problems in post-harvest handling of cassava. The UNS team has agreed with partners, namely the Sekar Cempko Mulyo Bolo  - Madiun Forest Farmers Group to organize the program. The community service method is a qualitative descriptive method through an inductive approach, namely a method that describes problems based on specific facts and then solves these problems. The purpose of applying science and technology to the community is to carry out socialization and training in the production of mocaf (modified cassava flour) from cassava, introduction of chopper tools, drying houses, packaging tools, training in financial accounting, marketing, packaging, and analysis of increasing income with R/C ratio (Revenue Cost Ratio). Activities are carried out by providing production equipment grants, dryers, and packaging. Production training, financial bookkeeping, marketing and packaging. The price calculation is set at IDR 15,000. The R/C ratio analysis shows the number 1.45, which means that the mocaf business is profitable (ratio above 1). It is recommended that there be monitoring and evaluation of the production process so that the business can continue to increase the income of cassava farmers in Bolo village, Madiun. Keywords: mocaf ;  production ; revenue
INOVASI COKELAT COUVERTURE DENGAN PENAMBAHAN DAUN KELOR DAN PEMANIS ALAMI STEVIA BESERTA BRANDING KEMASAN DI RUMAH COKELAT BODAG, MADIUN Alfi Nur Rochmah; Fitriyah Zulfa; Dininurilmi Putri Suleman; R. Baskara Katri Anandito; Rizky Brisha Nuary; Lativa Lisya Maghfira
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 6, No 4 (2022): Desember
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v6i4.11635

Abstract

ABSTRAKBeberepa komoditas perkebunan di Kabupaten Madiun yaitu kakao, kopi, tebu dan porang. Produksi kakao kering di wilayah Madiun mencapai 526 ton. Hal ini menjadikan Madiun sebagai salah satu daerah penghasil komoditas kakao di Jawa Timur. Masyarakat setempat terutama dengan rumah tinggal dekat dengan wilayah perkebunan kakao memiliki keinginan secara moral untuk bisa mengembangkan kakao khususnya Desa Bodag, Kare. Tim pengabdian UNS telah bersepakat dengan mitra yaitu Rumah Cokelat Bodag untuk menyelenggarakan program;1) Sosialisasi dan   pelatihan   potensi pengembangan cokelat couverture dengan penambahan daun kelor dan daun stevia; 2) brand kemasan cokelat couverture. Tujuan pengabdian  ini adalah pengembangan teknologi pengolahan cokelat couveture  dengan penambahan daun kelor dan pemanis daun  stevia menjadi salah satu produk unggulan mitra Rumah Cokelat Bodag, Kabupaten Madiun. Adapun kegiatan pengabdian berupa pelatihan pangan fungsional, pelatihan pembuatan cokelat couverture dengan penambahan daun kelor dan pemanis stevia serta monitoring-evaluasi.  Hasil kegiatan sosialisasi menunjukkan peningkatan kepahaman mitra akan materi pelatihan khususnya tentang potensi pangan fungsional dan pengaplikasiannya pada cokelat couverture. Kegiatan pelatihan pengembangan teknologi pengolahan cokelat couveture  dengan penambahan daun kelor dan pemanis daun  stevia dimulai dari penyangraian, pengupasan kulit tanduk, pemastaan, proses ball mill, proses conching, tempering, molding, pengemasan.  Tim pengabdian mengajarkan cara mengemas yang benar dan sesuai regulasi pemerintah.  Kata kunci: cokelat; couverture; kelor; stevia; brand ABSTRACTSeveral plantation commodities in Madiun Regency, namely cocoa, coffee, sugarcane and porang. Dry cocoa production in the Madiun area reaches 526 tons. This makes Madiun one of the cocoa producing regions in East Java. The local community, especially those living close to cocoa plantation areas, have a moral desire to be able to develop cocoa, especially Bodag Village, Kare. The UNS team has agreed with partners, namely Rumah Coklat Bodag to organize the program; 1) Socialization and training on the potential for developing couverture chocolate with the addition of moringa and stevia leaves; 2) brand couverture chocolate packaging. The purpose of this service is to develop couveture chocolate processing technology with the addition of moringa leaves and stevia leaf sweetener to become one of the superior products of the partners of the Bodag Chocolate House, Madiun Regency. The service activities are in the form of functional food training, training in making couverture chocolate with the addition of moringa leaves and stevia sweetener as well as monitoring-evaluation. The results of the socialization activity showed an increase in partners' understanding of the training material, especially about the potential of functional food and its application to couverture chocolate. Training activities for the development of couveture chocolate processing technology with the addition of Moringa leaves and stevia leaf sweeteners start from roasting, stripping the horn skin, pasting, ball mill process, conching, tempering, molding, packaging. The service team teaches how to pack properly and according to government regulations. Keywords: chocolate; couverture; moringa; stevi ; brand
Sensory Evaluation and Chemical Characteristics of Klepon Cake Substituted for Sago Flour with the Addition of Butterfly Pea Flower Extract Putri antasya wandan sari; Alfi Nur Rochmah; Fitriyah Zulfa; Prajwalita Rukmakharisma Rizki
Journal of Food and Agricultural Product Vol. 3 No. 2 (2023): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v3i2.4599

Abstract

Klepon cake is a traditional food which is generally made from glutinous rice flour filled with palm sugar. Klepon cake with the substitution of sago flour contains relatively high levels of dietary fiber, however its addition can affect the sensory properties of the product. One of the product developments in klepon cakes substituted for sago flour is the addition of butterfly pea flower extract as a natural coloring. The aim of this research was to determine the sensory acceptability and chemical characteristics of klepon cake products substituted for sago flour with the addition of butterfly pea flower extract. This research used a Completely Randomized Design (CRD) with 3 replications. The formulation used in making klepon cake with a substitution of sago flour is with the addition of 0.6% w/v; 1.2 % w/v; 1.8% w/v butterfly pea flower extract and control. The results of sensory analysis and data analysis using Analysis of Variance (ANOVA) showed that the most preferred sample was klepon cake substituted for sago flour with extract treated with the addition of butterfly pea flower at 1.8% w/v. The results showed that klepon cake substituted for sago flour with the addition of telang flower extract had a water content of 40.91%, ash content of 2.93%, antioxidant activity of 12.76% and vitamin C of 2.93%. Keywords: klepon, butterfly pea flower, antioxidant
Pelatihan Pembuatan Keripik Pisang Cokelat dalam Upaya Kemandirian Siswa Sekolah Luar Biasa (SLB) Paedagogia Maospati Alfi Nur Rochmah; Fitriyah Zulfa; Prakoso Adi; Rizka Mulyani; Yenny Febriana Ramadhan Abdi; Dininurilmi Putri Suleman; Prajwalita Rukmakharisma Rizki; Dini Nadhilah
IJECS: Indonesian Journal of Empowerment and Community Services Vol. 5 No. 2 (2024): IJECS: Indonesian Journal of Empowerment and Community Services
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ijecs.v5i2.5772

Abstract

Sekolah Luar Biasa (SLB) Paedagogia Maospati Kabupaten Magetan merupakan salah satu sekolah yang diperuntukkan bagi siswa-siswa yang memiliki kebutuhan khusus, yang berorientasi pada life skill. Saat ini, kebanyakan produk yang dibuat oleh siswa SLB merupakan produk tidak habis pakai (produk non-pangan). Guna memperkaya dan meningkatkan keterampilan dari SLB Paedagogia Maospati, maka anak-anak di SLB Paedagogia Maospati perlu diberikan pendidikan vokasional yang bisa menambah wawasan tentang kemandirian. Terdapat dua permasalah umum di SLB Paedagogia Maospati yakni kurangnya bekal keterampilan siswa SLB Paedagogia Maospati yang belum dikembangkan secara optimal dan keterbatasan peralatan penunjang keterampilan. Adapun solusi diberikan oleh tim pengabdian UNS berupa sosialisasi dan pelatihan proses produksi keripik pisang cokelat guna meningkatkan keterampilan siswa SLB Paedagogia Maospati. Tahapan pengabdian Tim UNS melalui pelatihan produksi keripik pisang coklat bagi siswa SLB Paedagogia Maospati, dan introduksi peralatan produksi. Tujuan dari Pengabdian ini adalah memberikan keterampilan untuk siswa SLB Paedagogia Maospati dalam mengolah produk hasil pertanian khususnya produk hortikultura (pisang) menjadi produk pangan yang siap jual dengan kualitas sesuai dengan prinsip keamanan pangan.
Pelatihan Pengolahan Snack Bar Berbasis Tepung Pisang dan Mocaf Untuk Pelajar SMA/SMK/MA di sekitar Kampus UNS Madiun dalam Upaya Peningkatan Ekonomi Kreatif Yenny Febriana Ramadhan Abdi; Fitriyah Zulfa; alfi nur; Dini Nadhilah; Prajwalita Rukmakharisma Rizki; Dininurilmi Putri Suleman
Jurnal Mandala Pengabdian Masyarakat Vol. 7 No. 1 (2026): Jurnal Mandala Pengabdian Masyarakat
Publisher : Progran Studi Farmasi Universitas Mandala Waluya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35311/jmpm.v7i1.945

Abstract

Di era globalisasi ini, ekonomi kreatif telah menjadi salah satu sektor yang paling dinamis dan berpotensi dalam meningkatkan kesejahteraan masyarakat. Pelajar merupakan salah satu bagian dari masyarakat kalangan remaja dan berpotensi sebagai salah satu penggerak praktik ekonomi kreatif. Madiun sebagai salah satu kota di Jawa Timur memiliki potensi besar dalam mengembangkan produk pengolahan pangan. Salah satu kekuatan yang dimiliki Madiun adalah jumlah pelajar SMA, SMK, MA, sederajat yang cukup besar dan berpotensi mengembangkan kreativitas dan inovasi di bidang pengolahan pangan. Salah satu komoditas produk pengolahan hasil pertanian yang memiliki potensi diolah dan dikembangkan serta diminati kalangan pelajar diantaranya adalah snack bar. Tujuan pengabdian ini adalah untuk meningkatkan potensi ekonomi kreatif kalangan pelajar SMA/SMK/MA di sekitar Kampus UNS Madiun salah satunya dengan pelatihan pengolahan snack bar berbasis tepung pisang dan tepung mocaf. Metode yang digunakan dalam kegiatan pengabdian ini adalah pelatihan/penyuluhan partisipatif. Tim pengabdian Universitas Sebelas Maret telah bersepakat dengan mitra untuk menyelenggarakan program sebagai solusi yaitu (1) Sosialisasi Kewirausahaan kepada siswa SMA/SMK Jurusan Tata Boga atau Teknologi Hasil Pertanian ; (2) Pelatihan proses pembuatan Snack bar substitusi tepung mocaf dan tepung pisang (3) Introduksi Alat pengolahan Snack bar. Kegiatan pengabdian ini diikuti pelajar dari SMK N 1 Mejayan dan MAN 4  Madiun dengan jumlah 100 orang. Hasil kegiatan pengabdian ini menunjukkan bahwa pelajar sangat antusias dan aktif dalam mengikuti kegiatan sosialisasi dan praktik langsung. Efektivitas kegiatan pelatihan pengabdian dievaluasi diantaranya melalui perbandingan hasil pretest dan posttest yang diberikan kepada peserta. Berdasarkan hasil analisis, diperoleh nilai rata-rata pretest sebesar 82,56 ± 10,12, sedangkan rata-rata posttest mencapai 87,82 ± 7,42.  Hal ini memberikan informasi bahwa kegiatan tersebut dapat meningkatkan pemahama dalam mengembangkan ekonomi kreatif utamanya Pelajar daerah Madiun SMA/SMK/MA di sekitar Kampus UNS Madiun salah satunya dengan pembekalan pelatihan produksi snack bar berbasis tepung pisang dan mocaf.
Sensory Profile, Water Content, Fat Content and Antioxidant Activity of Pecel Sauce with Black Garlic Addition Alfi Nur Rochmah; Widya Rafika Ningrum; Fitriyah Zulfa; Prajwalita Rukmakharisma; Yenny Febriana Ramadhan Abdi; Rizka Mulyani; Prakoso Adi; Dininurilmi Putri Suleman; Dini Nadhilah; Retno Widyastuti
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6394

Abstract

Pecel sauce is made using peanuts and has a spicy and sweet taste. The ingredients for making pecel sauce can be innovated by adding black garlics. Black garlic is garlic that can be processed at a temperature of 600-800C for several days and has a higher antioxidant potential than garlic. Antioxidant activity is a compound that can inhibit free radical reactions. Apart from having antioxidant potential, black garlic has distinctive flavor compounds. The aim of this research is to determine the use of black garlic in pecel sauce on the sensory acceptability of pecel sauce, its chemical characteristics and antioxidant potential.In this research, black garlic was added to other ingredients and ground together. This research on pecel sauce with the addition of black garlic used a Completely Randomized Design with a formulation of adding black garlic to the pecel sauce at 4%, 8%, 12% and 18%. The results of the research showed the sensory acceptance of pecel chili sauce with the addition of black garlic. Sensory pecel chili sauce with the addition of black garlic based on the parameters of aroma, taste, texture, overall the panelists liked making pecel chili sauce with the addition of black garlic by 4%. The results of the analysis of the chemical content of pecel chili sauce with the addition of 4% black garlic had a water content of 12.52%, a fat content of 17.97% and an antioxidant activity value of 31.8%. Keyword: antioxidant, black garlic, pecel sauce, sensory
Analysis of snackbar characteristic subtitute with banana flour var.raja nangka (musa paradisiaca) and mocaf flour Prajwalita Rukmakharisma Rizki; Bowis Fatwa Afif; Dini Nadhilah; Dini Nurilmi Putri Suleman; Alfi Nur Rochmah; Fitriyah Zulfa; Yenny Febriana Ramdhan Abdi
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6406

Abstract

Snack bars are bar-shaped and solid snacks, which can be categorized as healthy snacks because they contain complete nutrition, namely protein, carbohydrates, fiber, vitamins, and minerals. Snack bars are snacks that are usually eaten to delay hunger during meal times. It is made from flour mixed with cereals, nuts, dried fruits and oats. This research substitutes wheat flour with mocaf flour and banana flour (Musa paradisiaca). The aim is to reduce the use of wheat flour and empower the potential of local flour from cassava and add fiber. The addition of banana flour to provide different flavors and a longer satiety effect. Using the Completely Randomized Design (CRD) method with four formulations and three replications. Formulation P1 = control, P2 25% banana flour and 75% mocaf flour, P3 50% banana flour and 50% mocaf flour, P4 75% banana flour and 25% mocaf flour. The data obtained were analyzed using ANOVA (Analysis of Variance). The results of sensory testing showed that the best formulation was found in the snack bar sample with a formulation of 75% banana flour and 25% mocaf flour. The chemical characteristics of snack bars with substitutions of banana flour and mocaf flour are in the form of moisture content of 9.33%, ash content of 1.74%, protein content of 9.10%, fat content of 20.22, and crude fiber content of 92.58%. Keyword : snack bar, substitute, banana flour, mocaf flour
Effect of Hydrocolloids as Emulsifiers on Nutrients, Antioxidants, and Chocolate Melting Point of Almond Milk (Prunus dulcis) Fitriyah Zulfa; Alfi Nur Rochmah; Yenny Febriana Ramadhan Abdi; Dininurilmi Putri Suleman; Dini Nadhilah; Prajwalita Rukmakharisma Rizki; Ella Ela Puspa Dewi Dewi; Kurnia Risda Putri; Syah ZInda Aini; Zahra Nur Alya
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6408

Abstract

This study aims to analyze the effect of using lecithin, carrageenan, and xanthan gum emulsifiers on the physicochemical characteristics of almond chocolate. Three treatments with different emulsifiers were applied, and parameters analyzed include ash, fat, protein content, antioxidant activity, melting point, and organoleptic tests. The results indicated that lecithin provided the highest ash and fat content. Xanthan gum produced the highest protein content, while carrageenan showed the best antioxidant activity. In terms of the melting point, chocolate with xanthan gum had the highest value, while chocolate with carrageenan melted more easily. Organoleptic tests revealed that chocolate with lecithin scored highest in taste, aroma, and texture. In conclusion, the type of emulsifier significantly affects the physical, chemical, and sensory quality of almond chocolate. Keywords: Almond chocolate, emulsifier, lecithin, carrageenan, xanthan gum
Co-Authors Ahmad Kudhori alfi nur Alfi Nur Rochmah Aulia Puspita Diah Astama Bowis Fatwa Afif Dini Nadhilah Dini Nurilmi Putri Suleman Dininurilmi Putri Suleman Ella Ela Puspa Dewi Dewi Henidar Sofia Mi`raj Hizkia Adji Manahisa Juwita Arum Ardana Kurnia Risda Putri Laila Fidhiatul Latifah Lativa Lisya Maghfira Prajwalita Rukmakharisma Prajwalita Rukmakharisma Rizki Prakoso Adi Putri antasya wandan sari R. Baskara Katri Anandito Retno Widyastuti Rizka Mulyani Rizky Brisha Nuary Syah ZInda Aini Widya Rafika Ningrum Yenny Febriana Ramadhan Abdi Yenny Febriana Ramdhan Abdi Zahra Nur Alya