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All Journal Rengganis Jurnal Pengabdian Masyarakat Ganec Swara
Ni Luh Putu Sherly Yuniartini
Universitas Nahdlatul Wathan Mataram
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Education Mathematics Social Sciences

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Pelatihan Pembuatan Abon Pepaya Muda Kepada Kelompok Wanita Tani di Dusun Pidendang Desa Pemepek Kecamatan Pringgarata Kabupaten Lombok Tengah Ni Luh Putu Sherly Yuniartini; Afe Dwiani; Suburi Rahman; Rizki Nugrahani
Rengganis Jurnal Pengabdian Masyarakat Vol. 2 No. 2 (2022): November 2022
Publisher : Pendidikan Matematika, FKIP Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/rengganis.v2i2.256

Abstract

Papaya is a fruit that is known to many people, especially in Indonesia. Papaya also contains high nutrients, like vitamins and minerals. So far, papaya fruit has only been used for direct consumption, especially ripe fruit. Pidendang has high agricultural potential, as every yard has papaya plants. Raw papaya fruit has only been used as a vegetable. Therefore, it is necessary to make innovative processes for raw papaya fruits. One of the processing is the manufacture of papaya floss. This service aims to process young papaya into shredded so that it can be developed by women's groups in Pidendang, Pemepek Village, Pringgarata District, Central Lombok. The method of carrying out activities is a discussion with the giving of materials, training on making papaya floss, and packaging processes. The training on making papaya floss with the frying process was successfully carried out and resulting in a crispy texture and good taste.
Pelatihan Teknik Pengawetan dan Pengemasan Jamur Merang Segar di Desa Bilabante Kebupaten Lombok Tengah Nusa Tenggara Barat Rizki Nugrahani; Afe Dwiani; Suburi Rahman; Ni Luh Putu Sherly Yuniartini
Rengganis Jurnal Pengabdian Masyarakat Vol. 3 No. 1 (2023): Mei 2023
Publisher : Pendidikan Matematika, FKIP Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/rengganis.v3i1.306

Abstract

Mushrooms contain a high percentage of water, causing a shorter shelf life and the quality of the mushroom will decrease rapidly. This fresh mushroom preservation and packaging technique training aims to provide information on wet and dry preservation techniques and how to pack fresh straw mushrooms. The implementation of this activity was attended by members of the Harapan Jaya farmer women's group, Bilebante village, Pringgrata sub-district, Central Lombok district. The training method is to provide material followed by hands-on practice. The training process ran smoothly and was greeted enthusiastically by the participants. This training provides expertise on how to preserve and package fresh straw mushrooms so they can last longer. From the evaluation carried out by the members of the women farmer group, they easily absorbed the material provided and were able to follow well the practices in this training. this can be seen from the results of the discussion and question and answer at the end of the training indicating that the training participants understood what had been done during the training process
KARAKTERISTIK KIMIA DAN ANALISIS POTENSI PASAR YOGURT NABATI BERBASIS SANTAN KELAPA DENGAN PENAMBAHAN KARAGINAN SEBAGAI ALTERNATIF PANGAN FUNGSIONAL: Chemical Characteristics and Market Potential Analysis of Coconut Milk Yogurt with Carrageenan Addition as a Functional Food Alternative Ni Luh Putu Sherly Yuniartini; Elita Maydasari; Ahmad Suriadi
Ganec Swara Vol. 20 No. 2 (2026): Juni 2026
Publisher : Yayasan Al-Amin Qalbu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59896/gara.v20i2.667

Abstract

Dairy-based yogurt is less suitable for individuals who suffer from lactose intolerance, have allergies to cow's milk protein, or follow a strict vegetarian (vegan) diet. Therefore, plant-based alternatives are needed, one of which is made from coconut milk. However, coconut milk yogurt faces challenges related to its physical stability, such as syneresis or water separation, which can be minimized by adding carrageenan as a stabilizer. This study aimed to examine the chemical characteristics including pH, moisture content, fat content, and protein content, as well as to analyze the market potential of plant-based yogurt made from coconut milk with carrageenan fortification. A descriptive-exploratory method was employed with three variations of carrageenan concentration, namely Y1 (0.2% w/v), Y2 (0.4% w/v), and Y3 (0.6% w/v). The results showed that the higher the concentration of carrageenan added, the higher the pH value (increasing from 4.68 to 4.95), but conversely, it decreased moisture content (from 85.77% to 83.15%), fat content (from 3.89% to 3.25%), and protein content (from 2.90% to 2.60%). The best treatment was found in sample Y2 with a carrageenan concentration of 0.4% w/v, which produced a pH of 4.83, moisture content of 84.98%, fat content of 3.70%, and protein content of 2.75%, all of which met the quality requirements of SNI 2981-2009. This product is considered to have high market potential, supported by the increasing trend in plant-based product consumption, the advantage of coconut milk as a lactose-free raw material, and its potential as a functional food.
Co-Authors Afe Dwiani Ahmad Suriadi Elita Maydasari Rahman, Suburi Rizki Nugrahani, Rizki