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Sifat Sensori dan Karakteristik Fisik Tortila Jagung Zukryandry; Muslihudin; Annisa Fitri
Food Scientia : Journal of Food Science and Technology Vol 2 No 2 (2022): Juli - Desember
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v2i2.3884.2022

Abstract

Corn (Zea mays) is a food crop that has economic value and development potential because it is the most important source of carbohydrates and protein after rice. Utilization of corn can be expanded by making corn flour which is then processed into tortila products. This study aims to determine the appropriate formulation of cassava starch for the sensory and physical properties of corn tortilas. The research design used was a factorial design with 4 additional treatments of cassava starch (0%, 5 %, 10 %, and 15 %) and 3 repetitions. Tests performed are the hedonic test (color, taste, aroma and texture) and physical test (hardness test and the swelling volume) of the tortila products produced. Cassava flour formulation of 15% has the most likability factor with the subjects according to their texture. Cassava starch formulations in tortilas show an increase in hardness value of 0,50 kg/cm2 (0%), 0,52 kg/cm2 (5%), 0,53 kg/cm2 (10%) dan 0,54 kg/cm2 (15%). Corn tortilas with tapioca formulation affect the percentage of swelling volume, the greater the percentage of cassava starch, the greater the highest volume of corn tortila with the swelling percentage of 153% (0%) to 217% (15%).
Pendampingan Pembuatan Nomor Induk Berusaha (NIB) melalui Online Single Submission (OSS) bagi UMKM di Desa Wai Muli Timur Lampung Selatan Zukryandry; Andra Vidyarini; Firdawati; Ailsa Azalia; Annisa Fitri
Civitas Consecratio: Journal of Community Service and Empowerment Vol 5 No 2 (2025)
Publisher : Lembaga Pengabdian Masyarakat Institut Pemerintahan Dalam Negeri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33701/cc.v5i2.5541

Abstract

One of the prerequisites for micro and small businesses (MSMEs) to obtain business legality is the Business Identification Number (NIB), which also gives them access to a number of government benefits, including funding, government training programmes, participation in certified training, government procurement contracts, and more. Nevertheless, many MSMEs in the Wai Muli Timur region lack an NIB. This is mostly due to three factors: small business owners' ignorance of the significance of having an NIB, their lack of familiarity with the online single submission system, and their inadequate comprehension of the procedure for getting legal documents. A multidisciplinary group of instructors and students from Politeknik Negeri Lampung developed an integrated help strategy in response to these difficulties. A number of tactics were used, such as mapping MSMEs to identify their legal requirements, NIB socialisation, OSS system training, helping with data entry at the village office, and making door-to-door visits to business owners who were having trouble with digital literacy or internet access. Each strategy—socialization to fill in knowledge gaps, training to enhance comprehension, and proactive outreach to remove access barriers—was created to specifically address the underlying issues. Twenty business owners received their NIBs as a consequence of these efforts, and fifteen more are in the process of finishing their paperwork. With the help given, information and digital literacy problems that had previously impeded business owners were successfully resolved. In addition to increasing the number of MSMEs with NIBs, this programme made a big difference by increasing business owners' knowledge of legal compliance, facilitating better access to financing programmes like KUR, boosting their confidence in enrolling in government-provided training programmes, and producing MSME data for the village administration. Positive answers from MSME participants show that the cooperative strategy involving academics, students, and village leaders is successful in resolving the technical and structural issues the community faces. In addition to enhancing enterprises' legal standing, this programme fortifies the village's ecosystem for economic empowerment. When it comes to applying for NIBs and other legal documents, this collaboration-based help model can be duplicated in other regions with comparable issues, especially in villages with little information, internet access, and digital literacy.
Pelatihan Pengolahan Bakso Berbasis Sumber Daya Lokal Untuk Meningkatkan Konsumsi Protein Hewani di Lampung Selatan Aprilia Firdha Damayanti; Amalia Mar'atun Nadhifah; Yunilla Prabandari; Zukryandry; Husniati Marni; Randi Anggit Wibisono; Kiki Puspasari
Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Vol. 9 No. 1 (2026): Januari 2026
Publisher : STMIK Royal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33330/jurdimas.v9i1.4296

Abstract

Abstract: The fisheries and livestock sectors in South Lampung Regency are among the main contributors to the local economy. However, this abundance of resources does not ensure adequate animal protein intake for the local community. Low public awareness of animal protein consumption, limited knowledge of processing and value, and suboptimal utilization of local food resources in South Lampung mean that most fisheries and livestock products are still sold fresh. Lecturers in the Agricultural Technology Department, Politeknik Negeri Lampung, conducted outreach and training on the handling and processing of fisheries and livestock products to broaden the horizons of agricultural representatives in South Lampung Regency. The program included outreach and training on the importance of animal protein, selecting high-quality, fresh ingredients, and implementing hygiene principles in the production process. Participants also learned skills in meatball making, packaging, and proper storage. This program is expected to enhance the community's thinking skills, creativity, and skills, increase animal protein consumption, and boost community income by processing local food sources into superior products that are characteristic of South Lampung Regency. Keywords: meatball; food diversification; added value; community service; animal protein Abstrak: Sektor perikanan dan peternakan di Kabupaten Lampung Selatan merupakan salah satu kontributor utama bagi ekonomi lokal. Namun faktanya, melimpahnya sumber daya tersebut tidak menjadikan asupan protein hewani masyarakat sekitarnya tercukupi dengan baik. Rendahnya kesadaran masyarakat untuk mengonsumsi protein hewani, terbatasnya pengetahuan masyarakat mengenai pengolahan dan nilai tambah, serta belum optimalnya pemanfaatan sumber pangan lokal di Lampung Selatan menyebabkan sampai saat ini kebanyakan hasil perikanan dan peternakan masih dijual dalam bentuk segar. Sosialisasi dan pelatihan mengenai penanganan hingga pengolahan hasil perikanan dan peternakan dilakukan oleh Dosen Jurusan Teknologi Pertanian, Politeknik Negeri Lampung, untuk membuka wawasan bagi perwakilan usaha tani di Kabupaten Lampung Selatan. Kegiatan yang dilakukan terdiri dari tahap sosialisasi dan pelatihan tentang pentingnya protein hewani, pemilihan bahan baku yang baik dan segar, serta proses produksi yang menerapkan prinsip higienitas. Peserta juga mendapatkan keterampilan membuat bakso, proses pengemasan, dan penyimpanan yang baik. Melalui program ini diharapkan dapat meningkatkan kemampuan berpikir, kreativitas dan keterampilan masyarakat, meningkatkan angka konsumsi protein hewani, dan meningkatkan pendapatan masyarakat melalui pengolahan sumber pangan lokal menjadi produk unggulan dan ciri khas Kabupaten Lampung Selatan. Kata kunci: bakso; diversifikasi olahan; nilai tambah; pengabdian; protein hewani