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All Journal JMM (Jurnal Masyarakat Mandiri) Martabe : Jurnal Pengabdian Kepada Masyarakat Studium: Jurnal Pengabdian Kepada Masyarakat Journal of Educational Sciences Jurnal Kaharati Estungkara: Jurnal Pengabdian Pendidikan Sejarah Jurnal Agroindustri Pangan Jurnal Pengembangan Agroindustri Terapan
Fauziah Fiardilla
Universitas Jambi
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Library & Information Science Public Health Social Sciences Other

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Pengaruh Teknik Pengemasan, Jenis Kemasan dan Kondisi Penyimpanan terhadap Sifat Fisik dan Organoleptik pada Buah Apel Utari Yolla Sundari; Muh. Andis Hidayatullah; Fauziah Fiardilla
Jurnal Penelitian UPR Vol. 3 No. 1 (2023): Jurnal Penelitian UPR: Kaharati
Publisher : LPPM Universitas Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52850/jptupr.v3i1.8352

Abstract

Penelitian ini bertujuan untuk melihat pengaruh berbagai teknik pengemasan, jenis kemasan dan kondisi penyimpanan yang diberikan kepada komoditas pertanian terhadap kualitas dan mutu bahan yang meliputi sifat fisik (kekerasan) dan organoleptik (rasa, warna, tekstur). Jenis komoditas pertanian yang digunakan adalah buah apel. Perlakuan yang akan diberikan adalah perbedaan jenis kemasan, perbedaan teknik pengemasan dengan cara coating dan penyimpanan pada suhu dingin. Ada dua  jenis kemasan yang digunakan yaitu polyethylene (PE) dan polypropylene (PP), sedangkan untuk bahan coating digunakan yaitu dengan pati sitrat + CMC dan pati sitrat + kitosan. Setelah dilakukan pengamatan terhadap organoleptik didapatkan hasil penelitian bahwa pemberian coating pati sitrat+CMC yang dikemas dengan plastik PE memberikan nilai pada rasa, tekstur, dan warna yang lebih baik, yaitu secara berurutan 4,6 (normal); 4,4 (agak keras) dan 3,4 (cerah). Untuk hasil pada uji kekerasan yaitu coating memberikan hasil terkecil untuk nilai kekerasan, yaitu 8,4 (mm/g/s) yaitu coating pati sitrat+kitosan dan kemasan plastik PP, 9,04 (mm/g/s) untuk coating pati sitrat+CMC dan kemasan plastik PP serta 10,85 (mm/g/s) untuk tanpa coating dan kemasan PP.
THE ORGANOLEPTIK TEST EFFERVESCENT POWDER PULAI LEAVES (Alstonia scholaris (L.) R.BR. Dian Wulansari; Silvi Leila Rahmi; Fauziah Fiardilla; S. Ningsih
Jurnal Pengembangan Agroindustri Terapan Vol 2 No 1 (2023)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jupiter.v2i1.2878

Abstract

This study aims to determine the effect of the comparison of citric acid-tartaric acid on the characteristics of effervescent powder of pulai leaves (alstonia scholaris). This research was conducted using a completely randomized design (crd). Each treatment was repeated 4 times to obtain 20 units of trial. The ratio of citric acid-tartaric acid significantly affected organoleptic properties of effervescent effect, sparkle effect, and overall acceptance. The results showed that the comparison of citric acid-tartaric acid 1:2 treatment yielded the best treatment with effervescent effect 4.56 (gas formed), sparkle 3,84 (somewhat soda effect), color 3.20 (somewhat like), overall acceptance of 3.12 (somewhat like), and plural comparisons of 4.08 (as good as the R)
PENDAMPINGAN SEHATI SKEMA SELF DECLARE PADA UMKM PRODUKSI PANGAN DI JAMBI Dewi Fortuna; Silvi Leila Rahmi; Dian Wulansari; Fauziah Fiardilla; Diana Pebriani Daulay
JMM (Jurnal Masyarakat Mandiri) Vol 8, No 3 (2024): Juni
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v8i3.23422

Abstract

Abstrak: Tahun 2023 BPJPH menargetkan 1 juta produk UMKM harus mendapatkan sertifikat halal. Sehingga perlu dilakukan pendampingan UMKM guna pengajuan sertifikasi halal gratis (SEHATI) secara mandiri (self-declare). Sebagian besar UMKM Pangan di kota jambi belum bersertifikat halal. Program Pengabdian Kepada Masyarakat (PkM) ini dilaksanakan dalam rangka upaya sosialisasi, edukasi, penyuluhan serta pembinaan UMKM dalam upaya menambah pengetahuan dan minat pelaku UMKM untuk memastikan kehalalan produk yang diproduksi. Metode pelaksanaan kegiatan PkM ini adalah penyuluhan interaktif, pelatihan, dan pendampingan. Monitoring dan evaluasi dilakukan dengan melihat respon dan keaktifan pelaku UMKM selama mengikuti kegiatan. Mitra kegiatan ini adalah pelaku UMKM Pangan di Kota Jambi sebanyak 20 UMKM. Hasil kegiatan PkM ini berupa peningkatan kesediaan dan kesadaran terkait pentingnya sertifikasi halal terutama bagi UMKM di bidang Pangan yang dibuktikan dengan persentase kehadiran dan keaktifan mencapai 100%, kesediaan UMKM untuk dibina melakukan pendaftaran program SEHATI skema self-declare sebesar 100% dari target awal 75% dari peserta UMKM serta 25% UMKM berhasil memperoleh sertifikat halal melalui skema self declare.Abstract: The target of BPJPH in 2023 is 1 million MSME products must obtain halal certificates. It is necessary to assist MSMEs in applying free halal certification (Sertifikasi Halal Gratis – SEHATI) through self-declaration scheme. Most of them are yet to have halal certificates. The aim of this Community Service Programe is to outreach, educate, counsult and guide MSMEs to increase the knowledge and willingness of MSMEs to ensure the halalness of the products. The method for implementing the Community Service Programe is to conduct interactive counseling, training and mentoring. Monitoring and evaluation are conducted by analyzing responses and activities of MSMEs during the Community Service Programe. The subjects of the Community Service Programe are 20 Food MSMEs in Jambi. The results are seen from the increasing willingness and awareness regarding the importance of halal certification for MSMEs whoch are proven by 100% inclination of the MSMEs to be assited and to register their producs to SEHATI program through self-declare scheme by 100% from the initial target of 75% and 25% of MSMEs had successfully obtained halal certificates through the self-declare scheme.
Edukasi dan Pelatihan Pembuatan Dish Soap dari Limbah Kulit Nanas untuk Meningkatkan Kewirausahaan UMKM di Desa Tangkit Baru Rahmi, Silvi Leila; Wulansari, Dian; Mursyid; Fiardilla, Fauziah; Prihantoro, Rudi
Studium: Jurnal Pengabdian Kepada Masyarakat Vol 3 No 3 (2024): Studium: Jurnal Pengabdian Kepada Masyarakat
Publisher : WIDA Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53867/jpm.v3i3.109

Abstract

This Community Service Program (PPM) aims to enhance the knowledge and skills of the residents of Tangkit Baru Village, particularly MSME entrepreneurs, in utilizing pineapple peel waste as an innovative material for dish soap production. The program also focuses on developing entrepreneurial spirit by transforming this waste into economically valuable products. The main goal of this activity is to address the issue of waste from pineapple processing and create new, sustainable products, thereby improving the local economy. The PPM activities were conducted in three stages: (1) Providing material on utilizing pineapple waste into economically viable products, (2) Demonstrating the process of making dish soap from pineapple peel, and (3) Discussing with participants the soap-making process. The results showed an increase in the community's understanding of the potential use of pineapple peel waste, as well as a high interest in this product innovation as a new business opportunity.
PEMANFAATAN ARANG SABUT KELAPA DAN KULIT PINANG MENJADI BIOBRIKET UNTUK MENINGKATKAN NILAI TAMBAH Arisandi, Meri; Yulia, Ade; Prihantoro, Rudi; Fiardilla, Fauziah
Jurnal Agroindustri Pangan Vol 2 No 1 (2023): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (200.889 KB) | DOI: 10.47767/agroindustri.v2i1.503

Abstract

Areca nut coir contains several chemical compounds, i.e., cellulose (34,18%), hemicellulose (20.83%), and lignin (31.6%). These chemical compounds are a source of carbon in the manufacture of activated charcoal or adsorbents and coconut coir is a material containing lignicellulose which can be used as a substitute for fuel. One way to use areca nut and coconut coir is to make biobriquettes. Processing of areca and coconut coir into biobriquettes deals with numerous production factors, starting from additional materials, labor, production equipment, and other materials. Processing costs are conducted to obtain higher prices and higher profits than without a production process, so value added analysis is needed. The purpose of this research is to find out the added value generated from processing areca nut shells and coconut coir into biobriquettes. Data were obtained from primary and secondary data. The methods used in this research are descriptive and quantitative methods. Based on the results of the research, processing of areca shell charcoal and coconut coir into biobriquettes starts from ordering raw materials, maintenance and storage of raw materials. The production process is conducted by weighing the raw materials, carbonizing, milling, sieving, mixing charcoal flour with tapioca flour, moulding, drying and packaging. and added value analysis shows that the business plan for processing areca shell charcoal and coconut coir into biobriquettes obtains an added value of Rp. 3,077/kg of raw materials. A large added value of zero (Rp. 3,077> 0) means that the utilization of areca nut shells and coconut husks into biobriquettes generates added value.
Karakterisasi Fisik Film Berbasis Polivinil Alkohol (PVA) Dengan Penambahan Nanoclay Sebagai Filler Utari Yolla Sundari; Sandriya, Ardi; Setyowati, Erni Dwi Puji; Andanu, Odi; Fiardilla, Fauziah
Jurnal Penelitian UPR Vol. 4 No. 1 (2024): Jurnal Penelitian UPR: Kaharati
Publisher : LPPM Universitas Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52850/jptupr.v4i1.13709

Abstract

Penelitian ini bertujuan untuk meningkatkan sifat fisik dan mekanik pada film polivinil alkohol dengan penambahan nanoclay golongan bentonit sebagai bahan aditif yang dapat dijadikan filler pada film PVA. Biopolimer PVA (polivinil alkohol) dipilih karena sifatnya yang dapat membentuk film, larut dalam air, mudah dalam proses, tidak beracun, biocompatible dan biodegradable. Untuk memperkuat film tersebut digunakan nanoclay sebagai filler dalam pembuatan film. Perlakuan pada penelitian ini adalah konsentrasi penambahan nanoclay dengan variasi 0, 2%, 4% dan 6%. Hasil penelitian menunjukan bahwa semakin tinggi konsentrasi maka semakin meningkat ketebalan film yaitu mulai 0,012 – 0,040 mm, peningkatan kuat tarik (tensile strength) dari 0-8,98MPa dan nilai elongasi film berturut-turut 42,85 – 73,38%, penurunan kelarutan film mulai dari 22,76 – 7,71%, hasil untuk transmisi cahaya film yaitu pada 400nm diangka 54,45 - 16,54%, 600nm diangka 62,12-26,585% 800nm 68,78-36,41%. Penambahan nanoclay sebagai filler pada film berbasis PVA memberikan pengaruh terhadap karakteristik fisik film yang dihasilkan.
PELATIHAN CPPB UNTUK USAHA RINTISAN MAHASISWA TEKNOLOGI PERTANIAN (KULSIMOC DAN KUKER MOCAF) Yernisa, Yernisa; Yulia, Ade; Sahrial, Sahrial; Oktaria, Fera; Fiardilla, Fauziah; Bariyah, Wulan; Agustian, Egie
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 8, No 1 (2025): MARTABE : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v8i1.404-407

Abstract

Tim usaha kulsimoc dan Tim usaha Kue kering Mocaf merupakan tim usaha mahasiswa dari Jurusan Teknologi Pertanian Universitas Jambi. Tim Usaha kulsimoc menghasilkan produk mochi dari kulit singkong. Tim Usaha kue kering mocaf membuat produk dari tepung mocaf (modified cassava flour) sebagai bahan baku untuk kue kering, yaitu keripik brownies dan kue semprit. Karena keterbatasan alat produksi yang dimiliki, sehingga produk tidak bisa disimpan lama. selain itu juga belum adanya jaminan terhadap mutu produk, serta pengetahuan kedua tim tersebut mengenai Cara Produksi Pangan Yang Baik (CPPB) masih terbatas. Oleh karena itu dilakukan kegiatan pelatihan CPPB bertujuan untuk memberikan pemahaman terhadap pentingnya penerapan CPPB dalam proses produksi dan merupakan upaya untuk menjamin mutu produk yang dibuat. Hasil yang diperoleh dari kegiatan ini adalah peningkatan pemahaman mitra terhadap pentingnya penerapan CPPB di dalam proses produksi sehingga diharapkan bisa membuat produk yang lebih bermutu.
An Analysis of Student Participation in Marketing Management Through Project Based Learning Model Fiardilla, Fauziah; Arisandi, Meri; Yernisa, Yernisa; Sirait, Jeliana Veronika
Journal of Educational Sciences Vol. 9 No. 2 (2025): Journal of Educational Sciences
Publisher : FKIP - Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jes.9.2.p.954-963

Abstract

This research was motivated by the low ability of students to think related to problem solving and student activity. Project-based learning will be implemented which is expected to increase student understanding, develop problem-solving skills, increase cooperation abilities and student activity in the learning process. The type of research used is quantitative descriptive. The subjects in this research were 12 students in the 2023/2024 Odd. Data collection techniques used include observation, portfolio, and documentation. The data collection instrument used was a activity observation sheet in Project I and Project II. The data analysis technique uses quantitative data analysis. The criteria for the success of this research can be seen from the increase in the value of student participation in the Marketing Management class. The results of this research indicate an increase in the value of student participation activities by the implementation of Projects I and II. In project I learning activities, the average value of student participation was 77.25. Then there was an increase in the value of participatory activities in project II learning activities to 80.9. Based on these results, it can be concluded that student participation can be increased by implementing the project-based learning model.
Optimalisasi Kegiatan Praktikum Melalui Penggunaan Modul Penuntun Praktikum Berbasis Virtual Lab Sirait, Jeliana Veronika; Kartika Putri, Aprilia; Fiardilla, Fauziah
Estungkara: Jurnal Pengabdian Pendidikan Sejarah Vol. 4 No. 1 (2025): Estungkaran: Jurnal Pengabdian Masyarakat
Publisher : Pendidikan Sejarah FKIP Universitas JAMBI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/est.v4i1.44923

Abstract

The implementation of practical activities is very much needed in science education, especially physics material. Almost all physics materials require practical activities. The limitations of practical tools and materials and the ability of educators are major challenges in implementing practical activities. The results of interviews with Physics Education students showed that practical activities were carried out with simple tools and had not fully used the practical guidance module. Students were confused about the procedures for implementing practical activities so they needed a practical guidance module. This community service activity was carried out with the aim of optimizing practical activities through the use of a virtual lab-based practical guidance module. This activity was attended by Physics Education students as prospective users of the practical guidance module. The entire series of activities went smoothly, students were enthusiastic about following from the beginning to the end of the activity. This can be seen from the positive response of students. To evaluate the response, a questionnaire was given, students agreed that this module made it easier for them to carry out virtual lab-based practical activities. This activity also increased students' insight in developing virtual practical activities and compiling a guidance module equipped with a practical implementation tutorial.
PELATIHAN CPPB UNTUK USAHA RINTISAN MAHASISWA TEKNOLOGI PERTANIAN (KULSIMOC DAN KUKER MOCAF) Yernisa, Yernisa; Yulia, Ade; Sahrial, Sahrial; Oktaria, Fera; Fiardilla, Fauziah; Bariyah, Wulan; Agustian, Egie
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 8, No 1 (2025): MARTABE : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v8i1.404-407

Abstract

Tim usaha kulsimoc dan Tim usaha Kue kering Mocaf merupakan tim usaha mahasiswa dari Jurusan Teknologi Pertanian Universitas Jambi. Tim Usaha kulsimoc menghasilkan produk mochi dari kulit singkong. Tim Usaha kue kering mocaf membuat produk dari tepung mocaf (modified cassava flour) sebagai bahan baku untuk kue kering, yaitu keripik brownies dan kue semprit. Karena keterbatasan alat produksi yang dimiliki, sehingga produk tidak bisa disimpan lama. selain itu juga belum adanya jaminan terhadap mutu produk, serta pengetahuan kedua tim tersebut mengenai Cara Produksi Pangan Yang Baik (CPPB) masih terbatas. Oleh karena itu dilakukan kegiatan pelatihan CPPB bertujuan untuk memberikan pemahaman terhadap pentingnya penerapan CPPB dalam proses produksi dan merupakan upaya untuk menjamin mutu produk yang dibuat. Hasil yang diperoleh dari kegiatan ini adalah peningkatan pemahaman mitra terhadap pentingnya penerapan CPPB di dalam proses produksi sehingga diharapkan bisa membuat produk yang lebih bermutu.
Co-Authors Ade Yulia Agustian, Egie Aprilia Kartika Putri Ardi Sandriya Bariyah, Wulan Dewi Fortuna Dewi Fortuna Dian Wulansari Dian Wulansari Dian Wulansari, Dian Diana Pebriani Daulay Erni Dwi Puji Setyowati, Erni Dwi Puji Jeliana Veronika Sirait Leila Rahmi, Silvi Meri Arisandi Muh. Andis Hidayatullah Mursyid Odi Andanu Oktaria, Fera Putri, Pridata Gina Rudi Prihantoro, Rudi S. Ningsih Sahrial Sahrial Silvi Leila Rahmi Sundari, Utari Yolla Utari Yolla Sundari Utari Yolla Sundari Yernisa Yernisa