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Penerapan Project Based Learning dalam Praktikum Teknologi Fermentasi di Sekolah Vokasi Institut Pertanian Bogor Made Gayatri Anggarkasih; Ai Imas Faidoh Fatimah
Bioscientist : Jurnal Ilmiah Biologi Vol 10, No 2 (2022): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v10i2.6241

Fermentation technology is one of the subjects in the Food Quality Assurance Supervisor Study Program (SJMP), Vocational School, Bogor Agricultural University (IPB) which is given to semester IV students. Prior to the 2021/2022 academic year, practicum activities were carried out using the teacher centered method using practicum instructions in the form of modules prepared by lecturers, students only followed the modules and were not involved in practicum planning and designing experiments. Through this method, students are not given the opportunity to learn to think critically, creatively, and innovate. One way to optimize the achievement of learning outcomes is to apply the Project Based Learning (PjBL) model. The research was carried out using a one-shot case study method and a descriptive approach to 111 students of the Food Quality Assurance Supervisor Study Program in semester IV. The application of Project Based Learning in the fermentation technology course produces innovative products as project outputs, namely cinnamon yoghurt salad, cowpea tempeh nuggets, red gingerbread, sundubu jjigae with radish-based kimchi, steamed cakes of red dragon glutinous rice tape, braid donuts with fruit glaze Dragon, Dimsum Tempe Bogor Beans, and Frozen Sweet Corn Green Bean Yogurt. Of the 8 products, the panelists liked the red dragon skin glutinous tape steamed sponge cake the most (7.50), so it has the potential to be developed further, while the least preferred product was dimsum tempeh Bogor kacang (4.93). Based on the results of the questionnaire, 100% of students felt that Project Based Learning was effectively applied to fermentation technology courses, could increase motivation and interest in learning, and made it easier for students to understand the material. In addition, 99% of students feel optimistic about achieving competence in the field of food quality assurance, especially controlling fermented food production according to established competency standards, improving design skills and soft skills including teamwork, problem solving, and analytical skills.

Korelasi Skor Atribut Mutu Sensori Squash Buah Pala dengan Tingkat Kesukaan Panelis Rianti Dyah Hapsari; Dewi Sarastani; Made Gayatri Anggarkasih; Annisa Kartinawati; Diana Yati; Kautsar Daffa Sudiraharjana; Dinda Marina
Poltanesa Vol 23 No 2 (2022): Desember 2022
Publisher : P2M Politeknik Pertanian Negeri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/tanesa.v23i2.1941

Pala adalah tanaman asli Indonesia yang memiliki nilai ekonomi tinggi. Pala diekspor dalam bentuk biji dan fuli utuh ataupun ditumbuk. Pemanfaatan daging buah pala setelah diambil biji dan fulinya masih sangat terbatas, salah satunya adalah dengan diolah menjadi squash buah pala. Sementara konsumsi squash buah pala masih cukup rendah sehingga perlu memperkenalkan lebih lanjut ke masyarakat. Penelitian ini bertujuan untuk mengetahui intensitas atribut mutu sensori squash buah pala dan menguji korelasi antara skor atribut mutu sensori squash buah pala dengan tingkat kesukaan panelis. Berdasarkan usia, panelis dibagi menjadi dua kelompok yaitu panelis berusia tidak lebih dari 30 tahun dan panelis berusia lebih dari 30 tahun. Hasil analisis sensori menunjukkan bahwa atribut mutu penampakan squash buah pala sangat menentukan tingkat kesukaan panelis. Terdapat hubungan korelasi negatif antara respon skor penampakan (banyaknya endapan) dengan respon hedonik penampakan squash buah pala. Hal ini menunjukkan bahwa semakin banyak endapan pada squash buah pala maka penampakan squash buah pala semakin tidak disukai. Hasil uji kesukaan menunjukkan adanya perbedaan selera diantara dua kelompok panelis. Kelompok panelis yang berusia lebih dari 30 tahun cenderung lebih menyukai rasa dan aroma squash buah pala yang lebih kuat, namun tidak demikian halnya pada panelis yang berusia tidak lebih dari 30 tahun.

Pelatihan Produksi, Sanitasi dan Pemasaran Cokelat Praline Fungsional Bagi Ibu Rumah Tangga di Desa Cilebut Timur Made Gayatri Anggarkasih; Andi Early Febrinda; Caecillia Chrismi Nurwitri; Tasya Nurfadila; Zaid Mustafa Kamil
Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Vol 2 No 2 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Cilebut Timur is one of the villages in Bogor Regency which is in Sukaraja District. Based on data in 2019, there were 15,987 people of which 7,852 were women and 3,286 were housewives. a total of 20 housewives in RW XIV, Cilebut Timur village, participated in training on the production, sanitation and marketing of functional praline chocolate. Participants directly practice making praline chocolate using fillings that have health values such as pickled garlic, sesame, and koro beans so that praline chocolate is a functional food that is good for the body as well as a commercial product for entrepreneurship. After the activity, the participants had the desire to apply the skills given during the training and apply side businesses to improve family prosperity. Participants also assessed that overall this activity was very good in terms of responsiveness, empathy, tangible, reliability, assurance and continuity.

Organoleptic Analysis, Quality Requirement, And Color Determination of Tilapia Nuggets with Eleutherine palmifolia Extract Coating Made Gayatri Anggarkasih; Andi Early Febrinda; M Agung Zaim Adzkiya; Khaula Azizah Nur Khasanah; Rama Salsabila Rahman; Siti Patimah Zahro Maulani
Journal of Applied Agricultural Science and Technology Vol. 7 No. 4 (2023): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v7i4.151

Nuggets are a product that should be stored frozen, but nuggets are often sold at inappropriate temperatures, causing physical changes such as pale color. Dayak onion extract can improve color appearance and provide added antioxidant value to tilapia nuggets. Quality testing of tilapia nuggets with Eleutherine palmifolia (Dayak onion) extract coatings has been investigated. The objectives of this research are to apply Dayak onion extract to improve the appearance of tilapia nuggets and to obtain tilapia nuggets with Dayak onion extract that meets SNI requirements. The results of organoleptic tests showed that panelists preferred tilapia nuggets with Dayak onion extract over commercial controls and nuggets. The panelists preferred tilapia nuggets with 100 ppm ethanol extract and 10000 ppm aqueous extract, both continued to the SNI conformity test. The sensory evaluation results based on SNI showed that the appearance of the tilapia nuggets with 100 ppm ethanol extract was significantly different. Adding Dayak onion extract to tilapia nuggets affected the lightness and yellowness of tilapia nuggets and gave a 'moderate orange' color to the tilapia nuggets with ethanol and aqueous extract. The selected tilapia nugget with 100 ppm aqueous Dayak onion extract meets all chemical, microbiological, and sensory requirements as SNI 7758:2013 concerning fish nuggets. Tilapia nuggets with Dayak onion extract had a brighter Moderate orange color and were preferred by panelists compared to controls and commercial fish nuggets that were moderate dark orange. Applying Dayak onion extract on tilapia nuggets can improve the appearance and it potentially contains natural antioxidants.

Karakteristik Mutu Pikel Jahe dengan Penambahan Ekstrak Bawang Dayak Anggarkasih, Made Gayatri; Fatimah, Ai Imas Faidoh; Hapsari, Rianti Dyah; Nurwitri, CC; Qalbi, Rainatul
Bioscientist : Jurnal Ilmiah Biologi Vol 12, No 2 (2024): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i2.13242

Processing ginger into pickles can provide added economic value and potentially become an export commodity. Ginger pickles are made by soaking ginger slices in a salt solution. Improving the quality of elephant ginger pickles can be done by adding natural dyes to have a pink color like Gari. Dayak onion extract can be used as a natural dye. This research aimed to determine the quality characteristics of ginger pickle with the addition of Dayak onion extract to the soaking medium at 7 dan 14 fermentation days and compare it with a salt solution soaking medium of various concentrations. This study is experimental research that used a Completely Randomized Design consisting of 6 treatments, namely a water-based and a Dayak onion extract-based soaking solution, each made with 5%, 7%, and 9% (w/v) salt concentration. The results showed (1) Adding Dayak Onion extract and variations of salt concentration in elephant ginger pickles had a significant effect on pH, and TPT and had no significant effect on the color and number of lactic acid bacteria); (2) Ginger pickles with a water-based 7% concentration salt solution (P2) most preferred treatment by the panelists.

Korelasi Skor Atribut Mutu Sensori Squash Buah Pala dengan Tingkat Kesukaan Panelis Rianti Dyah Hapsari; Dewi Sarastani; Made Gayatri Anggarkasih; Annisa Kartinawati; Diana Yati; Kautsar Daffa Sudiraharjana; Dinda Marina
Poltanesa Vol 23 No 2 (2022): Desember 2022
Publisher : P2M Politeknik Pertanian Negeri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/tanesa.v23i2.1941

Pala adalah tanaman asli Indonesia yang memiliki nilai ekonomi tinggi. Pala diekspor dalam bentuk biji dan fuli utuh ataupun ditumbuk. Pemanfaatan daging buah pala setelah diambil biji dan fulinya masih sangat terbatas, salah satunya adalah dengan diolah menjadi squash buah pala. Sementara konsumsi squash buah pala masih cukup rendah sehingga perlu memperkenalkan lebih lanjut ke masyarakat. Penelitian ini bertujuan untuk mengetahui intensitas atribut mutu sensori squash buah pala dan menguji korelasi antara skor atribut mutu sensori squash buah pala dengan tingkat kesukaan panelis. Berdasarkan usia, panelis dibagi menjadi dua kelompok yaitu panelis berusia tidak lebih dari 30 tahun dan panelis berusia lebih dari 30 tahun. Hasil analisis sensori menunjukkan bahwa atribut mutu penampakan squash buah pala sangat menentukan tingkat kesukaan panelis. Terdapat hubungan korelasi negatif antara respon skor penampakan (banyaknya endapan) dengan respon hedonik penampakan squash buah pala. Hal ini menunjukkan bahwa semakin banyak endapan pada squash buah pala maka penampakan squash buah pala semakin tidak disukai. Hasil uji kesukaan menunjukkan adanya perbedaan selera diantara dua kelompok panelis. Kelompok panelis yang berusia lebih dari 30 tahun cenderung lebih menyukai rasa dan aroma squash buah pala yang lebih kuat, namun tidak demikian halnya pada panelis yang berusia tidak lebih dari 30 tahun.

Pelatihan Sanitasi dan Higiene pada Karyawan Produksi Beras Organik di Agro Edu Wisata Organik Mulyaharja, Bogor: Sanitation and Hygiene Training for Worker at Organic Rice Production at Mulyaharja Organic Agro Edu-Tourism Anggarkasih, Made Gayatri; Fatimah, Ai Imas Faidoh; Hastati, Dwi Yuni; Febrinda, Andi Early; Adzkiya, Muhammad Agung Zaim; Mariyani, Neny; Trianawati, Mrr. Lukie; Sarastani, Dewi; Hapsari, Rianti Dyah; Suhaima, Nurafi Razna; Fajri, Aulia Irhamni; Salshabila, Lintang Putri; Madania, Kanaya Fatimah; Fidella, Aliya
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 3 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i3.8600

One of the flagship products of Mulyaharja Organic Agro Edu-Tourism (AEWO) is organic rice. Organic rice has very high-quality standards, including cleanliness and food safety. To increase the interest of visitors to the AEWO, organic rice producers must be able to maintain the quality of their products to remain superior to similar products. The process of producing organic rice, from planting to processing, has the potential for contamination from various sources, such as soil, water, equipment, and workers. Training is crucial to align all workers' understanding of the importance of maintaining a sanitary and hygienic work environment. The purpose of this training is to increase awareness, knowledge, and sanitary hygiene practices among workers in organic food production at AEWO Mulyaharja. This training uses an integrated method, namely lectures, demonstrations, and hands-on practice. The training begins with a pre-test and ends with a post-test to measure changes in participants' knowledge and skills. The entire series of community service activities has been carried out successfully. The training focused on sanitation and hygiene in organic rice production has been successfully implemented and had a positive impact on participants. Evaluation results show an increase in participants' knowledge of good sanitation practices in the organic rice production process so that they can produce safe organic rice products for consumption.

EFFECT OF SOAKING TREATMENT AND FLOUR TYPE ON THE QUALITY AND SENSORY ATTRIBUTES SHALLOTS Anggarkasih, Made Gayatri; Nurlela, Nurlela; Tunggadewi, Andini Tribuana; Merdekawati, Eka
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 15 No. 1 (2025): Jurnal Sains Terapan: Wahana Informasi dan Alih Teknologi Pertanian
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jstsv.15.1.14-24

Shallots are a key ingredient in Indonesian cuisine, both traditional and modern, and offer added value when processed into fried shallots. This study aimed to determine the best treatment combination regarding yield, chemical quality (moisture and fat content), and sensory acceptance (color, taste, aroma, appearance). The shallots were sourced from local markets in Bogor and processed in the Vocational School Laboratory at IPB University using a Completely Randomized Design (RAL) with six treatment combinations, involving soaking and flour coating variations. Data were analyzed using ANOVA followed by Duncan's test at a 95% significance level. Results showed that soaking and flour type significantly affected yield, chemical quality (moisture and fat content), and sensory quality. The treatment involving soaking and wheat flour produced the crispiest texture with the lowest moisture content (4.01%) and was the most preferred by panelists.

Persepsi Konsumen dan Strategi Masuk Pasar untuk Produk Tepung Bumbu Serbaguna Berbasis MOCAF yang Inovatif: Consumer Perception and Market Entry Strategy for a Novel MOCAF-Based All-Purpose Seasoning Hastati, Dwi Yuni; Fajri, Aulia Irhamni; Febrinda, Andi Early; Anggarkasih, Made Gayatri; Trianawati, Mrr Lukie; Fatimah, Ai Imas Faidoh; Sarastani, Dewi; Mariyani, Neny; Adzkiya, M Agung Zaim; Suhaima, Nurafi Razna; Hapsari, Rianti Dyah; Nurwitri, Caecillia Chrismie; Ladystia, Syakilah Nawal; Prananingrum, Disty Isbiyanti
Journal of Integrated Agribusiness Vol 7 No 1 (2025): Journal of Integrated Agribusiness
Publisher : Jurusan Agribisnis, Fakultas Pertanian, Perikanan dan Kelautan Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/jia.v7i1.6270

This study aims to analyze consumer perceptions and preferences regarding a novel all-purpose seasoning based on Modified Cassava Flour (MOCAF) and to formulate an effective market entry strategy. A descriptive quantitative research design was employed, combining sensory evaluations and structured consumer surveys. Sensory evaluation involved 35 panelists who compared the MOCAF-based seasoning with two commercial brands, assessing attributes including taste, aroma, texture, and overall appearance. Results from the consumer survey indicated positive perceptions of the MOCAF-based seasoning, with respondents rating it favorably in terms of taste (74%), aroma (75%), and overall appeal (70%). However, price sensitivity emerged as a significant concern, with approximately 23% of respondents highlighting affordability as an issue. Demographic factors, especially education level and occupation, significantly influenced consumer perceptions. Housewives, in particular, showed greater awareness and familiarity with the product. Based on these findings, an integrated market entry strategy was developed, emphasizing market segmentation, targeting health-conscious households, particularly mothers and homemakers, and positioning the product as a healthier, gluten-free alternative to conventional seasonings. The study further recommends the implementation of educational campaigns, partnerships with influencers, and product sampling programs to enhance product awareness and build consumer trust. This research contributes to the existing body of literature on functional foods, particularly regarding sustainable local food innovations in emerging markets. The results provide practical insights for producers aiming to introduce MOCAF-based products to broader markets.

STRATEGI PERBAIKAN KEMASAN PRODUK BERAS SEHAT SEBAGAI MEDIA PROMOSI KAMPUNG WISATA TEMATIK MULYAHARJA Gayatri Anggarkasih, Made; Early Febrinda, Andi; Imas Faidoh Fatimah, Ai; Zaim Adzkiya, M. Agung; Mariyani, Neny; Lukie Trianawati, Mrr.; Yuni Hastati, Dwi; Sarastani, Dewi; Dyah Hapsari, Rianti; Razna Suhaima, Nurafi; Irhamni Fajri, Aulia; Putri Salshabila, Lintang; Fatimah Madania, Kanaya; Fidella, Aliya
Jurnal Abdi Insani Vol 11 No 4 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i4.2070

Mulyaharja Village, South Bogor, has an organic agrotourism destination called AEWO Mulyaharja. KTD Lemah Duhur, a local farmer group, produces organic rice and healthy rice. Organic rice has been certified and packaged well. However, healthy rice which is more productive than organic rice does not yet have good packaging and labeling. This community service aims to improve the quality and marketing of healthy rice through vacuum packaging and informative labeling. This study involved surveys, focus group discussions, laboratory experiments, and the design of attractive and informative labels. Results showed that vacuum packaging effectively maintained the quality of rice and the new label increased the appeal of the product and could be a promotional medium for AEWO Mulyaharja. However, higher production costs due to vacuum packaging led to elevated selling prices, which affected consumer interest. This study recommends further research on cost-effective packaging materials and exploring potential markets for premium-priced healthy rice products.

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