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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 Jurnal Pengabdian Pada Masyarakat
Dininurilmi Putri Suleman
Universitas Sebelas Maret
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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
Diversifikasi Produk Jambu Air Wulung (Syzygium aqueum) Mewujudkan Desa Pranan, Sukoharjo sebagai Desa Wisata Choiroel Anam; Prakoso Adi; Rizka Mulyani; Yenny Febriana Ramadhan Abdi; Dininurilmi Putri Suleman
Jurnal Pengabdian Pada Masyarakat Vol 8 No 2 (2023): Jurnal Pengabdian Pada Masyarakat
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/jppm.v8i2.272

Abstract

Desa Pranan yang terletak di Kecamatan Polokarto, Kabupaten Sukoharjo, Jawa Tengah ini sudah lama dikenal sebagai desa penghasil jambu biji. Salah satu jenis jambu yang dikenal di Desa Pranan adalah jambu wulung. Kandungan air pada jambu wulung air cukup banyak sehingga sangat digemari karena memberikan efek kesegaran saat dikonsumsi. Namun hal ini menimbulkan resiko bagi petani karena kadar airnya yang tinggi, jambu biji merupakan salah satu komoditas yang memiliki umur simpan yang pendek dan rawan rusak sehingga produknya tidak dapat lagi dikonsumsi oleh konsumen. Masalah lainnya, luasnya lahan yang dimiliki Desa Pranan menyebabkan melimpahnya jambu air saat musim panen tiba. Melimpahnya jambu air menyebabkan harga jambu biji turun pada puncak musim panen. Untuk mengatasi kedua permasalahan tersebut perlu dilakukan pengolahan lebih lanjut air jambu biji menjadi produk olahan seperti selai dan sirup. Pengolahan produk sudah dilakukan oleh PKK Desa Pranan seperti pengolahan selai dan ayrup namun belum optimal. Pengabdian ini bertujuan untuk mengembangkan masyarakat Kecamatan Sukoharjo tepatnya di Desa Pranan menjadi lebih mandiri dan berdaya dengan output munculnya diversifikasi produk olahan jambu biji seperti selai dan sirup untuk mendukung desa wisata Pranan. Pranan Village, located in Polokarto District, Sukoharjo Regency, Central Java, has long been known as a guava producing village. One type of guava known in Pranan Village is the guava wulung. The water content in the water guava wulung is quite a lot so it is very popular because it gives a freshness effect when consumed. However, this poses a risk for farmers because of its high moisture content, guava is one of the commodities that has a short shelf life and is prone to damage so that the product can no longer be consumed by consumers. Another problem, the extent of land owned by Pranan Village causes an abundance of water guava when the harvest season arrives. The abundance of water guava causes the price of guava to fall at the peak of the harvest season. In order to overcome these two problems, it is necessary to carry out further processing of guava water into processed products, such as jam and syrup. Product processing has been carried out by the Pranan Village PKK, such as processing jam and ayrup but not yet optimal. This service aims to develop the people of Sukoharjo District, precisely in Pranan Village to become more independent and empowered with the output of the emergence of diversification of processed guava products, such as jam and syrup to support the Pranan tourist village
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.
Physicochemical And Organoleptic Characteristics on Cookies Innovation with the Addition of Taro Flour (Colocasia esculenta) and Edamame Flour (Glycine max) Yenny Febriana Ramadhan Abdi; Niken Ayu Putri Pamungkas; Alfi Nur Rochmah; Dininurilmi Putri Suleman; 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.v5i1.6196

Abstract

The use of taro tuber flour as a substitute for wheat flour in food processing is one of the preferences that can be made to reduce dependence on the use of wheat flour by innovating or increasing the use of non- wheat flour. One of the types of processed foods that can utilize taro tuber flour is Cookies. In addition, Cookies can also be added with additional nutritional content in the form of protein from edamame flour. The purpose of this study was to determine the effect of the addition of taro and edamame tuber flour on the sensory and physicochemical quality of cookies. The method used in this study was a complete random design (RAL) of five formulations with three replicates. The data obtained was analyzed using ANOVA (Analysis of Variance) and continued with the DMRT test. The results obtained based on sensory testing showed that the formulation with the addition of taro flour as much as 80 grams and edamame flour 10 grams. The results of the physicochemical test which included a physical test in the form of a texture test with a hardness level of 104.28 N, a breaking force of 9.11 N and chemical tests including a moisture content test of 2.44%, protein content of 7.59%, and starch content of 10.98%. Keywords: Cookies, edamame, physocochemical, organoleptic, taro.
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
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 alfi nur Alfi Nur Rochmah Choiroel Anam Dini Nadhilah Ella Ela Puspa Dewi Dewi Fitriyah Zulfa Kurnia Risda Putri Lativa Lisya Maghfira Niken Ayu Putri Pamungkas Prajwalita Rukmakharisma Prajwalita Rukmakharisma Rizki Prakoso Adi R. Baskara Katri Anandito Retno Widyastuti Rizka Mulyani Rizky Brisha Nuary Syah ZInda Aini Widya Rafika Ningrum Yenny Febriana Ramadhan Abdi Zahra Nur Alya