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Preliminary Study of the Performance of a Bulb Heat-Based Dryer with Curly Chilli (Capsicum Annum L.) muh yamin; Mujibu Rahman; Farida Aryani; Edy Wibowo Kurniawan; M. Atta Bary; Ahmad Zamroni; Adnan Putra Pratama; Mika Debora Br Barus; Hamka; Andi Giantoro
Jurnal Loupe Vol 20 No 01 (2024): June 2024
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v20i01.3007

Along with the development of industry and the increase in population, the need for chilies has also increased. This shows that more than half of the chilies that have been harvested have the potential to be wasted or not utilized optimally. So the dryer designed and made is a type of bulb heat-based dryer, namely a chili dryer that can use heat energy from the light rays of the bulb. With this dryer, it is hoped that there will be an increase in production capacity. Apart from that, the product obtained will be of good quality, namely having relatively clean chili quality. The research design used in this research is to use one treatment, namely for 10 hours from 08:00-18:00 and testing the specified parameters at a time interval of 120 minutes. In this research, the method used was an average calculation with one treatment repeated 3 times, symbolized P1= chili product 1, P2= chili product 2, P3= chili product 3. Bulb heat-based dryers can work well according to their use. This tool produces an average temperature of 52.44°C, and the highest temperature reaches 60°C. The capacity of this bulb heat-based dryer has 6 shelves and can accommodate 4,800 g of chili, with each shelf able to accommodate 800 g of chili.. Based on tests on the parameters that have been carried out, the average water content in chilies is 57.3354%. This result is still very high compared to the SNI for the water content in dried chilies of 11%.

The Addition of Telang Flower (Clitoria ternatea) in Tempeh with Different Fermentation Time Anisa Rahmawati; Adnan Putra Pratama; Andi Lisnawati; Farida Aryani; Anis Syauqi
Jurnal Loupe Vol 20 No 02 (2024): December 2024
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v20i02.3178

Tempeh is an important part of Indonesia's culinary culture. Tempeh is a food that contains a high source of vegetable protein. So far, the tempeh on the market is tempeh without any mixture of ingredients. The addition of telang flowers which have been beneficial for health is one of the innovations because telang flowers contain anthocyanins, flavonoids, phenolic acids which have an effect on the human body so that it is hoped that this research will be able to produce innovations and added value from telang flowers. One of them is the innovation of telang flower tempeh products. The purpose of this study was to examine the characteristics of making tempeh with the addition of natural coloring from telang flowers with different fermentation times based on the test of water content, ash content, and the level of panelist preference based on the hedonic test, for tempeh formulations with a combination of telang flowers. This research was conducted with the method of Completely Randomized Design (CRD) with 1 treatment factor, namely different fermentation times (P1) 24 hours (P2) 48 hours and (P3) 72 hours with repetition of parameters testing water content, ash content, hedonic test. The results showed that in making tempeh with the addition of telang flowers, the highest water content was P2 treatment (61.54%) and there was the lowest value of P1 (60.51%). The results of the highest tempeh ash content are treatment (P1) 2.7%, the lowest value is (P3) 1.11%. In the hedonic test of telang flower tempeh, the color test had the highest value (P3) 3.43 (like) the lowest value (P2) 3.27 (like).In the texture hedonic test there was the highest value (P2) 3.40 (like) the lowest value (P1) 3.13 (like) And in the aroma hedonic test there was the highest value (P3) 3.25 (like) the lowest value (P1) 3.08 (like).

Sinergi BUMDes dan Home Industry dalam Pengolahan Singkong Gajah menjadi Tepung Mocaf: Solusi Inovatif untuk Kemandirian Ekonomi Desa Sungai Bawang Adnan Putra Pratama; Ahmad Zamroni; Andi Lisnawati
Jurnal Surya Masyarakat Vol 8, No 1 (2025): November 2025
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jsm.8.1.2025.169-177

Sungai Bawang Village is one of the villages with promising potential in the agricultural sector, particularly for giant cassava commodities. At the same time, the Sungai Bawang Village-Owned Enterprise (BUMDes) has not yet established an agricultural product processing unit. Therefore, the concept of combining BUMDes with home industry development emerges as a model to enhance the local economy by processing giant cassava into modified cassava flour (MOCAF). MOCAF is a value-added product derived from cassava through a fermentation process, offering health benefits as well as high economic value. The methods employed in this community empowerment partnership program include observation and planning, socialization, training, technology implementation, and ongoing mentoring and evaluation. The outcomes of the program include improved community capacity in processing cassava into MOCAF, the adoption of appropriate technology, and increased knowledge of the procedures for obtaining food product legality certifications. Prior to the program, the community had little awareness of the potential of cassava as a raw material for MOCAF production. Now, they possess a better understanding of the production process, the health benefits, and the economic opportunities for development through BUMDes–home industry collaboration. This program is expected to further enhance community knowledge in agricultural product processing. BUMDes can take an active role, in accordance with its function, as an instrument for strengthening the village economy by developing a community-based home industry model as one of its business units to stimulate economic activities within the village.

Peningkatan Keterampilan Pengolahan Otak-Otak Berbasis Surimi Ikan Patin: Pangan Sehat dan Higienis bagi Dasawisma PKK RT 26 Kelurahan Sungai Keledang Farida Aryani; Adnan Putra Pratama; Mika Debora Br Barus; Elisa Ginsel Popang; Andi Lisnawati; Anis Syauqi; Muh Yamin; M Atta Bary
Jurnal Surya Masyarakat Vol 8, No 1 (2025): November 2025
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jsm.8.1.2025.160-168

Food, as a basic human need, significantly determines the quality of life of the community. Catfish is a fairly abundant aquaculture commodity in East Kalimantan and has great potential as a raw material for food processing. In urban communities such as Sungai Keledang Village, Samarinda Seberang District, Samarinda City, the PKK (Family Welfare Movement) women's group plays a crucial role in maintaining household food security and is a potential actor in the development of a culinary-based creative economy. The main objective of this community service program is to increase the capacity of PKK RT 26 women in processing catfish-based food into healthy and hygienic surimi-based otak-otak products enriched with vegetables. The general implementation method of the activity includes preparation and coordination, mapping potential partners, training, evaluation, and program sustainability planning. The results of the activity were attended by approximately 25 housewives who are members of Dasawisma PKK RT 26. The presentation of material by the resource person explained functional foods, the benefits of catfish and its processed products, its vitamin content, and the processing techniques for surimi-based catfish otak-otak. The community was directly involved in every stage of the process, from preparing the ingredients, mixing them into a dough, adding the vegetables, cooking, and packaging, ensuring they understood the ratios of each ingredient used to make patin fish otak-otak. This activity improved the conceptual and technical knowledge of PKK Dasawisma RT 26 members in household food preparation.

Sinergi BUMDes dan Home Industry dalam Pengolahan Singkong Gajah menjadi Tepung Mocaf: Solusi Inovatif untuk Kemandirian Ekonomi Desa Sungai Bawang Adnan Putra Pratama; Ahmad Zamroni; Andi Lisnawati
Jurnal Surya Masyarakat Vol 8, No 1 (2025): November 2025
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jsm.8.1.2025.169-177

Sungai Bawang Village is one of the villages with promising potential in the agricultural sector, particularly for giant cassava commodities. At the same time, the Sungai Bawang Village-Owned Enterprise (BUMDes) has not yet established an agricultural product processing unit. Therefore, the concept of combining BUMDes with home industry development emerges as a model to enhance the local economy by processing giant cassava into modified cassava flour (MOCAF). MOCAF is a value-added product derived from cassava through a fermentation process, offering health benefits as well as high economic value. The methods employed in this community empowerment partnership program include observation and planning, socialization, training, technology implementation, and ongoing mentoring and evaluation. The outcomes of the program include improved community capacity in processing cassava into MOCAF, the adoption of appropriate technology, and increased knowledge of the procedures for obtaining food product legality certifications. Prior to the program, the community had little awareness of the potential of cassava as a raw material for MOCAF production. Now, they possess a better understanding of the production process, the health benefits, and the economic opportunities for development through BUMDes–home industry collaboration. This program is expected to further enhance community knowledge in agricultural product processing. BUMDes can take an active role, in accordance with its function, as an instrument for strengthening the village economy by developing a community-based home industry model as one of its business units to stimulate economic activities within the village.

Pemanfaatan Teknologi Ecoprint Busana Modern sebagai Upaya Pelestarian Lingkungan dan Peningkatan Pendapatan Masyarakat di Kelurahan Tanah Merah Kota Samarinda Mika Debora Br Barus; Ahmad Zamroni; Mujibu Rahman; Adnan Putra Pratama; Farida Aryani; Muhammad Rizqy Septyandy; Andi Baso Sofyan A. P.; Dito Aditia Darma Nasution
Jurnal Surya Masyarakat Vol 7, No 1 (2024): November 2024
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jsm.7.1.2024.46-52

Ecoprint techniques have shifted to dyeing and patterning textiles. Ecoprint is a dyeing process that forms an image on fabric using leaf structures and produces patterns. This community empowerment activity aims to increase the knowledge and competence of mothers in Tanah Merah Subdistrict, Samarinda City, by using new Ecoprint technology to protect the environment and increase community income, implementing the activity through persuasive teaching methods with stages of preparation, coordination, implementation and assessment. The activity results show that 1) the knowledge of housewives in Tanah Merah Subdistrict, Samarinda City, has increased about using natural dyes in plants that are good to buy through ecoprint. 2) Increasing the awareness of housewives in Tanah Marah Subdistrict, Samarinda City, about transforming plants into natural dyes using primissima mori cloth as a creative project. 3) Increasing the knowledge and work of housewives in Tanah Merah Subdistrict, Samarinda City, regarding the processing and production environment using natural dyes. With the results of this activity, it is hoped that it can protect the environment and increase community income.

Peningkatan Keterampilan Pengolahan Otak-Otak Berbasis Surimi Ikan Patin: Pangan Sehat dan Higienis bagi Dasawisma PKK RT 26 Kelurahan Sungai Keledang Farida Aryani; Adnan Putra Pratama; Mika Debora Br Barus; Elisa Ginsel Popang; Andi Lisnawati; Anis Syauqi; Muh Yamin; M Atta Bary
Jurnal Surya Masyarakat Vol 8, No 1 (2025): November 2025
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jsm.8.1.2025.160-168

Food, as a basic human need, significantly determines the quality of life of the community. Catfish is a fairly abundant aquaculture commodity in East Kalimantan and has great potential as a raw material for food processing. In urban communities such as Sungai Keledang Village, Samarinda Seberang District, Samarinda City, the PKK (Family Welfare Movement) women's group plays a crucial role in maintaining household food security and is a potential actor in the development of a culinary-based creative economy. The main objective of this community service program is to increase the capacity of PKK RT 26 women in processing catfish-based food into healthy and hygienic surimi-based otak-otak products enriched with vegetables. The general implementation method of the activity includes preparation and coordination, mapping potential partners, training, evaluation, and program sustainability planning. The results of the activity were attended by approximately 25 housewives who are members of Dasawisma PKK RT 26. The presentation of material by the resource person explained functional foods, the benefits of catfish and its processed products, its vitamin content, and the processing techniques for surimi-based catfish otak-otak. The community was directly involved in every stage of the process, from preparing the ingredients, mixing them into a dough, adding the vegetables, cooking, and packaging, ensuring they understood the ratios of each ingredient used to make patin fish otak-otak. This activity improved the conceptual and technical knowledge of PKK Dasawisma RT 26 members in household food preparation.

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