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All Journal SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Journal of Food and Agricultural Product
Fitriyah Zulfa
Universitas Sebelas Maret
Agriculture, Biological Sciences & Forestry 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
Co-Authors Ahmad Kudhori Alfi Nur Rochmah Aulia Puspita Diah Astama Dininurilmi Putri Suleman Henidar Sofia Mi`raj Hizkia Adji Manahisa Juwita Arum Ardana Laila Fidhiatul Latifah Lativa Lisya Maghfira Prajwalita Rukmakharisma Rizki Putri antasya wandan sari R. Baskara Katri Anandito Rizky Brisha Nuary