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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal AGROTEKNOLOGI Pro Food Jurnal Teknologi & Industri Hasil Pertanian GANEC SWARA Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat Jurnal Pengabdian Masyarakat Indonesia Panrannuangku Jurnal Pengabdian Masyarakat Jurnal Abdimas Bina Bangsa ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat Food Scientia: Journal of Food Science and Technology Mejuajua Jurnal Kolaboratif Sains AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal: International Journal of Engineering and Computer Science Applications (IJECSA) Jurnal Ilmiah Pengabdian dan Inovasi Jurnal Teknologi dan Mutu Pangan Food and Agro-industry (FAGI) Journal Food and Agro-industry (FAGI) Journal
Lalu Danu Prima Arzani
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Evaluation of Sensory Attributes of Soft Candy Using Taro Leaf Extract as Influenced by Variations of Gelatin and Glucose Syrup Maharani, Regita Suci; Arzani, Lalu Danu Prima
Jurnal Teknologi dan Mutu Pangan Vol 3 No 1 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i1.4177

Abstract

Although taro is widely grown in Indonesia, it is one of the underutilized crops which is a good source of nutrition. one part of taro that is rarely utilized is the leaves. The objective of this research is to determine the effect of glucose syrup and gelatin concentrations on the organoleptic properties (preference for color, taste, and texture) of soft candy made from taro leaf extract. The method used in this research is experimental which is arranged in a Completely Randomized Factorial Design (CRD) with two factors, which are The concentrations of are (25%, 35%, 45%) and the concentrations of gelatin are (20%, 25%, 30%). Each treatment being repeated three times. The obtained data were analyzed using ANOVA (analysis of variance), and Duncan’s test was conducted if significant differences were obtained. The results shows that soft candy with 35% glucose syrup and 25% gelatin had the highest preference for color. The formulation with 35% glucose syrup and 30% gelatin was most preferred for aroma. The formulation with 45% glucose syrup and 30% gelatin received the highest scores for texture (3.90±0.308) and flavor (3.95±0.63). This research demonstrates that optimizing glucose syrup and gelatin concentrations in soft candies made from underutilized taro leaf extract can significantly enhance specific sensory attributes like texture and flavor. This study can contribute in providing valuable insights for future product development and highlighting the potential of taro leaves as a valuable food ingredient.
Karakterisasi Profil Sensori Permen Susu Khas Sumbawa dengan Metode Check-All-That Apply dan Ideal Profile Salsabilah, Aziza; Widiyanti, Keisha Zahrani; Mustafa, Iqbal Sakti; Arzani, Lalu Danu Prima
Pro Food Vol. 10 No. 2 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i2.415

Abstract

Permen susu merupakan camilan manis pulau Sumbawa yang merupakan salah satu produk ciri khas pulau tersebut. Permen susu sumbawa dibuat dengan bahan dasar gula pasir dan susu sapi maupun kerbau sehingga memilki karakteristik sensori yang khas tergantung dari bahan yang digunakan. Penelitian ini bertujuan untuk menganalisis profil sensori permen susu sumbawa dan mengidentifikasi profil sensori ideal permen susu sumbawa. Metode yang digunakan pada penelitian ini adalah Check-All-That-Apply dan Ideal Profile Method yang diujikan pada empat produk permen susu sumbawa. Berdasarkan hasil pengujian profil ideal permen susu sumbawa adalah rasa manis gula aren, rasa karamel, rasa susu dan tekstur empuk. Tingkat kesukaan panelis sangat dipengaruhi oleh tektur empuk sedangkan aroma dan flavor perengus serta tekstur keras merupakan atribut yang mengurangi tingkat kesukaan panelis terhadap produk permen susu. Terdapat juga tiga atribut yang dinilai harus dimiliki oleh permen susu yaitu rasa susu, aroma susu sapi dan tekstur empuk sedangkan aroma dan flavor perengus merupakan atribut yang tidak diinginkan pada produk permen susu.
PENDAMPINGAN PASCA PANEN KOPI UMKM ULY LASINGAN DESA SANTONG LOMBOK UTARA Hadi, Sirojul; Apriani, Apriani; Prima Arzani, Lalu Danu; Eka Martiningsih, Ni Gst.Ag. Gde; Arnawa, I Ketut; Suryana, I Made
Jurnal Abdimas Bina Bangsa Vol. 6 No. 1 (2025): Jurnal Abdimas Bina Bangsa
Publisher : LPPM Universitas Bina Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46306/jabb.v6i1.1524

Abstract

Uly Lasingan UMKM faces problems in terms of production and marketing. In terms of production, the problem faced is the lack of drying space and storage for coffee beans. Traditional drying that relies on sunlight causes a long drying time, so the partner's production capacity is highly dependent on the coffee drying process by each farmer which takes 14-20 days. Currently, partners are able to produce up to 600 kg per month, with a breakdown of 300 kg for their own products and 300 kg for roasting services. Every time they produce 300 kg, 240 kg of coffee skin waste is produced which has not been utilized and is only thrown away, even though this waste has the potential to provide added value to UMKM if processed. This production is still relatively small because partners do not have coffee bean storage facilities, so coffee beans are only purchased before the production process, which reduces production effectiveness. Previously, partners had also produced banana sale with a capacity of 2 kg per day, but this activity was stopped due to an earthquake. Meanwhile, in terms of marketing, the problem faced by Uly Lasingan UMKM is the absence of adequate financial records or bookkeeping so that the UMKM will find it difficult to measure business performance and manage cash flow. The purpose of the community service activity is to improve the quality and sales value of post-harvest coffee, increase the knowledge and skills of partners in implementing effective marketing strategies, financial records and effective and efficient organizational management. The method used is five stages of activity, namely socialization, training, technology application, technical assistance and evaluation and program sustainability. The results of this community service activity are the existence of a drying room based on PLTS and IoT, an increase in the amount of raw coffee materials from independent drying by partners, an oil draining machine to revive the banana sale business, procurement of a financial management system and website-based promotion, increasing knowledge and skills about post-harvest handling of coffee through pretests and posttests. The pre-test and post-test results also showed an increase in the level of knowledge of partners from the level of not knowing by 67.19% down to 0.00% and the level of knowing increased from 5.73% to 36.84% and the level of knowing very much increased from 0.52% to 2.11%. This change in the level of knowledge was also reflected in the responses of participants during the training session.
Pendampingan Penguatan Manajemen Kelompok Tani dan Website pada Petani Kakao Desa Tegal Maja Lombok Utara Kuntary Ibrahim, Isra Dewi; Apriani, Apriani; Arzani, Lalu Danu Prima; Martiningsih, Ni Gst Ag Gde Eka; Sumantra, I Ketut
Panrannuangku Jurnal Pengabdian Masyarakat Vol. 3 No. 4 (2023)
Publisher : Lembaga Penelitian dan Pengembangan Teknologi dan Rekayasa, Yayasan Ahmar Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35877/panrannuangku2165

Abstract

Kabupaten Lombok Utara (KLU) merupakan satu-satunya daerah tertinggal saat ini di Provinsi Nusa Tenggara Barat. Wilayah Desa Tegal Maja terletak di Kecamatan Tanjung Kabupaten Lombok Utara memiliki potensi yang melimpah terdiri dari potensi alam, sumber daya manusia, kelembagaan dan potensi sarana dan prasarana. Sebagian besar penduduk desa Tegal Maja memiliki mata pencaharian sebagai petani dilihat dari pemanfaatan lahan yang ada. Adapun permasalahan yang dihadapi Kelompok Tani Mitra 1 dan 2 (Patuh Tujuan II dan Buana Karya) yaitu sebagai berikut : Para petani memasarkan kakaonya masih secara konvensional, para petani belum memanfaatkan kelembagaan melalui kelompok tani secara tepat. Sehingga solusinya adalah memberikan pelatihan manajemen kelompok tani untuk penguatan organisasi kelompok tani serta keberlangsungan usaha, Memberikan bimbingan teknis pemasaran produk kakao berbasis Badan Usaha Milik Desa (Bumdes), website desa dan media social, Menjalin kerjasama antar kelompok tani, perangkat desa, pengepul sehingga tercipta sistem pemasaran biji kakao yang saling menguntungkan. Adapun indikator Pencapaian Keberhasilan dalam menerapkan pemasaran modern mencakup tingkat partisipasi petani dalam pelatihan, penggunaan aktif platform digital untuk promosi produk, peningkatan volume penjualan biji kakao melalui platform tersebut, dan hasil survei kepuasan petani dan stakeholder tentang efektivitas pemasaran modern. Kelompok tani terlihat sangat aktif dan partisipatif dari jumlah orang yang menjawab pertanyaan pada soal dengan benar pada saat sebelum melakukan pelatihan dan setelah melakukan pelatihan terlihat jumlah petani yang sudah paham lebih banyak dibanding sebelumnya baik mengenai data pengguna internet, isi UU system informasi desa, masalah yang sedang dihadapi dan solusi yang perlu dilakukan.
Identifikasi Profil Komponen Volatil dan Sensori Cascara Arabika dan Robusta Asal Nusa Tenggara Barat, Indonesia: Profile Identification of The Volatile Components and Sensory of Cascara Arabica and Robusta from West Nusa Tenggara, Indonesia Nalurita, Indah; Arzani, Lalu Danu Prima; Putri, Destiana Adinda
JURNAL AGROTEKNOLOGI Vol. 18 No. 2 (2024)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v18i2.46651

Abstract

High coffee production is followed by a significant amount of coffee husk waste. However, the processing of coffee husk waste has not been fully optimized due to the lack of information regarding the unique characteristics of cascara from West Nusa Tenggara (NTB), Indonesia. The volatile components present in cascara can be measured and used as sensory threshold indicators. Therefore, this study aimed to identify the volatile and sensory components and determine the distinctive aroma and taste characteristics of cascara from arabica and robusta coffee. The research used a completely randomized design with GC-MS analysis and rate all that apply (RATA) sensory evaluation. The results showed that arabica var. Rinjani cascara contains the most dominant compounds, including caffeine (22.37% retention area) and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (13.32% retention area). Robusta var. Rinjani cascara is dominated by caffeine (14.71% retention area) and quinic acid (13.92% retention area). Arabica var. Tambora cascara contains caffeine (40.82% retention area) and quinic acid (11.67% retention area), while robusta var. Tambora cascara has quinic acid (29.74% retention area) and mome inostol (22.98% retention area) as the most dominant compounds. Based on sensory profiles, arabica var. Rinjani cascara has a fruity, earthly, and green aroma with sour, sweet, and bitter flavors. Arabica var. Tambora cascara has a similar aroma with a sour, sweet, and bitter taste. Robusta var. Rinjani cascara features a floral, fruity, earthly, and green aroma with a similar taste. Meanwhile, robusta var. Tambora cascara has an earthly and green aroma with a bitter, sour taste. The RATA taste intensity test showed that robusta var. Rinjani cascara was sweeter than robusta var. Tambora. The sweet taste of cascara enhances its hedonic value, making it more preferred by panelists. This study provides the valuable sensory profile insights of cascara from NTB and references for developing value-added food products.Keywords: cascara, GC-MS, hedonic, RATA
Edukasi Mengenai GUT Microbiota dan Peran Probiotik terhadap Kesehatan Saluran Cerna pada Anak Gizi Kurang Komalasari, Husnita; Prima Arzani, Lalu Danu; Heldiyanti, Rina; Adinda Putri, Destiana; Nizhar Naufali, Muhammad; Hidayah, Nurul
Jurnal Ilmiah Pengabdian dan Inovasi Vol. 1 No. 1 (2022): Jurnal Ilmiah Pengabdian dan Inovasi (September)
Publisher : Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (778.746 KB) | DOI: 10.57248/jilpi.v1i1.3

Abstract

East Lombok is one of the districts in the province of West Nusa Tenggara which still has a high number of children with undernutrition. Undernutrition is a condition in which the body does not get adequate nutritional intake for growth, development and maintaining health. The purpose of this community service activity is to provide knowledge to the community and students about the gut microbiota and the role of probiotics on gastrointestinal health in malnourished children. The method of this activity is counseling and filling out questionnaires before and after counseling. Based on the results of the questionnaire, it was found that there was an increase in the knowledge of the counseling participants, namely 100% of the participants knew the benefits of balanced nutrition in children; the definition of stunting, undernutrition and malnutrition; the effect of good nutrition on development and growth; undernutrition causes children to experience developmental disorders, reduced levels of intelligence and academic achievement; and probiotics and the role of probiotics for gastrointestinal health. However, only 47% of participants were able to answer foods that were included in the 4 healthy 5 perfect foods. So we conclude that the target of this community service activity already understands the socialization material presented.
Pemberdayaan Kelompok Wanita Tani Kaki Rinjani Melalui Pelatihan Pengolahan Basah Kopi Di Desa Batukliang Utara Kabupaten Lombok Tengah NTB Arzani, Lalu Danu Prima; Nalurita, Indah; Zulfikri, Muhammad
Jurnal Pengabdian Masyarakat Indonesia Vol 5 No 3 (2025): JPMI - Juni 2025
Publisher : CV Infinite Corporation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52436/1.jpmi.3480

Abstract

Kelompok Wanita Tani (KWT) Kaki Rinjani Desa Karang Sidemen merupakan salah satu kelompok produktif yang mengolah kopi untuk kegiatannya. Penanganan pascapanen kopi yang dilakukan oleh KWT adalah teknik rompes tanpa melakukan pemilahan dan dengan pengolahan kering. Hal ini mengakibatkan melimpahnya limbah kulit kopi yang tidak termanfaatkan. Tujuan dari kegiatan ini adalah untuk meningkatkan pengetahuan anggota KWT terkait pengolahan kopi melalui kegiatan sosialisasi dan bimbingan teknis. Metode yang dilakukan adalah sosialisasi dan bimbingan teknis yang terdiri dari empat tahapan yaitu persiapan, sosialisasi, bimbingan teknis dan evaluasi. Kegiatan ini mampu memberikan peningkatan pengetahuan anggota KWT mengenai pengolahan kopi, teh kulit kopi dan kerusakan pada produk biji kopi.  Berdasarkan hasil evaluasi melalui kuisioner pre-test dan post test terjadi penurunan  level pengetahuan “tidak tahu” dari 69.7% menjadi 12.65% dan peningkatan level pengetahuan “sangat tahu” dari 0.61% menjadi 12.65%. Berdasarkan hasil sosialisasi dan bimbingan teknis, pengolahan basah mampu menurunkan kadar air biji kopi hingga 12–13% (memenuhi standar mutu yang baik) dalam waktu pengeringan 14 hari, dibandingkan pengolahan kering yang masih di kisaran 15–16%. Selain itu, kenampakan biji kopi hasil pengolahan basah lebih baik dan seragam, sedangkan biji hasil pengolahan kering cenderung lebih gelap dengan bentuk lebih sempurna akibat pengupasan kulitnya.
Sosialisasi dan Pelatihan Pembuatan Pupuk Organik Cair dan Pestisida Nabati Daun Gamal Pada Kelompok Tani Murpujung Lombok Utara Apriani, Apriani; Arzani, Lalu Danu Prima; Hadi, Sirojul
Darmabakti : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 6 No 01 (2025): Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat
Publisher : Lembaga Peneliian dan Pengabdian Masyarakat (LPPM) Universitas Islam Madura (UIM)

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Kelompok tani Murpujung di Lombok Utara merupakan salah satu komunitas pertanian yang berfokus pada budidaya kakao, namun menghadapi kendala serius berupa penurunan produktivitas yang disebabkan oleh serangan hama penggerek buah kakao (PBK). Kegiatan pendampingan ini bertujuan untuk meningkatkan pengetahuan dan keterampilan kelompok tani melalui sosialisasi dan pelatihan pemanfaatan daun gamal sebagai bahan utama dalam pembuatan pupuk cair dan pestisida nabati. Metode yang digunakan mencakup penyampaian materi secara teoritis dan praktik mandiri oleh peserta. Hasil kegiatan ini menunjukkan adanya peningkatan signifikan dalam pemahaman peserta terkait sanitasi kebun, serta teknik pembuatan pupuk dan pestisida berbahan dasar daun gamal. Berdasarkan evaluasi, terjadi peningkatan pada kategori pemahaman "tahu" dari 16,80% menjadi 44,00% dan pada kategori "sangat tahu" dari 0,07% menjadi 36,41%. Sementara itu, kategori "tidak tahu" mengalami penurunan dari 48,40% menjadi 12,33%, menunjukkan efektivitas kegiatan ini dalam transfer pengetahuan
Pendampingan Sertifikasi Halal pada Produk Kopi Khas Lombok di PT Beriuk Pacu Jaya Putri, Destiana Adinda; Maharani, Andika Ellena Saufika Hakim; Meikapasa, Ni Wayan Putu; Arzani, Lalu Danu Prima; Naufali, Muhammad Nizhar; Adhamatika, Adhima
Jurnal Ilmiah Pengabdian dan Inovasi Vol. 1 No. 4 (2023): Jurnal Ilmiah Pengabdian dan Inovasi (Juni)
Publisher : Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57248/jilpi.v1i4.124

Abstract

Halal certification is an effort to protect consumers from consuming non-halal food by providing halal labels on packaging of product. The halal label is one of the requirement that influences decision making by consumers who want to buy the food products especially in Indonesia, one of the country with a high Muslim population. The Community Service Program (PKM) is implemented at coffee processing business actors with the trademark D'Bajangs produced by PT. Beruk Pacu Jaya located in Central Lombok.  The purpose of this activity is to increase the knowledge regarding the importance of Halal Certificatio for Small Micro Enterprise (UMK) and obtain the Halal Certificate. The method used in this activity is the lecture method, discussion and work instruction exercises. The results of this activity were increasing knowledge of the halal quality assurance system and understanding that halal certification is very important for its products. So that public trust in UMK products increases thereby increasing sales. As well as overseeing UMKM PT. Beriuk Pacu Jaya to obtain halal certification for typical Lombok coffee products with the trademark D'Bajangs in the SEHATI22 program initiated by BPJPH.
Karakteristik Profil Sate Rembiga dengan Metode Check-All-That-Apply dan Ideal Profile Method Arzani, Lalu Danu Prima; Komalasari, Husnita
Pro Food Vol. 11 No. 1 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i1.470

Abstract

Sate Rembiga merupakan produk khas Pulau Lombok yang merupakan salah satu produk yang paling digemari wisatawan. Sebagai produk kuliner khas daerah, produk Sate Rembiga tidak memliliki standar baku sehingga penilaian karakteristik produk bergantung pada sifat sensorinya. Penelitian ini bertujuan untuk menganalisis profil sensori Sate Rembiga dan mengidentifikasi profil sensori idealnya. Metode yang digunakan pada penelitian ini adalah Check-All-That-Apply dan Ideal Profile Method yang diujikan pada empat produk Sate Rembiga. Berdasarkan hasil pengujian profil ideal sate Rembiga adalah rasa daging panggang, pedas cabai, aroma asap dan tekstur empuk. Tingkat kesukaan panelis sangat dipengaruhi oleh flavor daging, daging panggang, rasa daging panggang dan tekstur empuk sedangkan tekstur alot merupakan atribut yang mengurangi tingkat kesukaan panelis terhadap produk Sate Rembiga. Atribut tekstur empuk dan rasa daging panggang termasuk pada atribut must have dan flavor daging panggang merupakan atribut nice to have sedangkan atribut tekstur alot masuk dalam kategori atribut must not have.
Co-Authors Adhamatika, Adhima Al Bima Alvianto, Dikianur Apriani Apriani Bima, Al Darma Asasih, Widani Eka Martiningsih, Ni Gst.Ag. Gde Fadli, M. Najmul Fuad Sauqi Isnain Heldiyanti, Rina Husnita Komalasari I Ketut Arnawa I Ketut Sumantra I Made Suryana Ibrahim, Isra Dewi Kuntary Indah Nalurita Kartika Gemma Pravitri M. Najmul Fadli Maharani, Andika Ellena Saufika Hakim Maharani, Regita Suci Muhammad Nizhar Naufali Mustafa, Iqbal Sakti Nancy Dewi Yuliana Ni Gst. Ag. Gde Eka Martiningsih Nizhar Naufali, Muhammad NURUL HIDAYAH Nurul Hidayah Putri, Destiana Adinda PUTU MEIKAPASA, NI WAYAN Qabul Dinanta Utama Salsabilah, Aziza Sirojul Hadi THERESIA SUZANNA CATHARINA Tjahja Muhandri Ulpiana, Mia Widiyanti, Keisha Zahrani Zulfikri, Muhammad