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All Journal Seminar Nasional Hasil Riset dan Pengabdian (SNHRP) Teknologi dan Industri Pertanian Indonesia Jurnal Agripet
Eva Murlida
Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Other

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Pengaruh Suhu dan Lama Penyimpanan Terhadap Karakteristik Fisikokimia, Organoleptik dan Mikrobiologis Jruek Drien (Durian Fermentasi Khas Aceh) Eva Murlida; Cut Wirna Wilfida; Asmawati Asmawati
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 14, No 2 (2022): Vol. (14) No. 2, Oktober 2022
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (319.518 KB) | DOI: 10.17969/jtipi.v14i2.25420

Abstract

Durian is a horticultural product that is easily damaged so it needs to be processed into other products. One of them can be processed into jruek drien. Jruek drien is one of the efforts made to extend the shelf life by means of fermentation. The purpose of this study was to determine the effect of temperature and duration of storage time on the physicochemical, microbiological and organoleptic on jruek drien characteristic. This study used a factorial randomized block design with two factors, namely the storage temperature with two level (room temperature and refrigerator temperature) and storage time with three levels (3, 6, 9 days) with 3 replicatons. The average value of each parameter is pH 4,1, total acid 1,26%, total lactic acid bacteria 7,14 log CFU/g and organoleptic values of color, aroma, taste and texture are 3.24 (neutral), 2.71 (neutral), 2.63 (neutral), 3.08 (neutral) respectively. Temperature and storage time and their interaction greatly affect the pH and total acid in the juicer. Temperature significantly affected the total lactic acid bacteria and organolepti test of color and aroma. The best result in making  jruek drien is refrigerator temperature storage with six days of storage.
Pelatihan Pemanfaatan Kulit Kopi Arabika Gayo Menjadi Produk Inovatif “Sirup Kaskara” Di Delympus Coffee Kabupaten Bener Meriah Murna Muzaifa; Normalina Arpi; Rita Andini; Heru Prono Widayat; Eva Murlida; Faidha Rahmi
SNHRP Vol. 5 (2023): Seminar Nasional Hasil Riset dan Pengabdian (SNHRP) Ke 5 Tahun 2023
Publisher : LPPM Universitas PGRI Adi Buana

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Abstract

Kulit kopi merupakan salah satu limbah kopi terbesar yang dihasilkan dalam pengolahan kopi. Pemanfaatan kopi secara ekonomis masih sangat terbatas. Belum banyak yang mengetahui bahwa kulit kopi dapat dijadikan produk sirup. Kegiatan ini bertujuan untuk memberikan pelatihan pembuatan sirup kaskara dari kulit kopi kepada mitra Delympus Coffee di Bener Meriah. Kegiatan ini dilakukan dengan metode ceramah dan demontrasi pembuatan produk. Tahapan kegiatan terdiri atas penyampaian materi mengenai jenis pengolahan kopi, limbah kopi, nutrisi dan potensi pemanfaatannya(1), demontrasi pembuatan produk sirup kaskara dan pengemasannya (2), evaluasi mutu sirup kaskara dan evaluasi kegiatan (3). Produk yang dihasilkan terdiri dari dua formula yaitu dengan penambahan lemon (A) dan tanpa lemon (B). Hasil evaluasi produk menunjukkan bahwa mitra lebih menyukai formula A. Mitra telah memperoleh pengetahuan mengenai pembuatan sirup dari kulit kopi dan telah memperoleh sejumlah fasilitas produksi berupa kemasan yang dilengkapi label, botol kemasan dan paper bag untuk meningkatkan daya tarik produk. Mitra secara umum menyatakan puas terhadap kegiatan yang sudah dilakukan dan berharap mendapat pendampingan penuh untuk kedepannya.
Shelf-Life Analysis, Nutritional Quality, and Raw Material Sourcing of Chayote (Sechium edule (Jacq.) Swartz)-Enriched Broiler Chicken Dimsum Dewi Yunita; Yuliani Aisyah; Eva Murlida; Siti Safira Kusuma; Ariva Mayzuhra
Jurnal Agripet Volume 26, No. 1, April 2026
Publisher : Animal Husbandry Department, The Faculty of Agriculture, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v26i1.1153

Abstract

Dimsum is a popular snack in Indonesia and is widely available in Banda Aceh. However, it has a limited shelf-life. This study was conducted in three stages. In the first stage, the primary objective was to determine the shelf life of raw and steamed broiler chicken Dimsum made with chayote, referred to as CCD, when stored at different temperatures (ambient, chilled, and frozen). The study observed pH values, moisture content, total plate counts (TPC), and total counts of Salmonella spp. and Staphylococcus aureus. The study indicated that raw CCD lasts for one hour at room temperature, whereas steamed CCD lasts for only 4-8 hours. Both types of CCD can be stored for 1-2 days in chilled storage and 1-2 weeks in frozen storage. Steamed CCD meets Indonesian quality standards for chicken nuggets (SNI 6683:2014). The CCD is also high in protein (17.38%), fiber (4.54%), and antioxidants (12.65%). In the second stage, a comparative study was conducted between CCD and Dimsum from three different outlets in Banda Aceh. The results showed that CCD had the highest fiber content among the samples tested. The final stage of this research aimed to identify modern markets for sourcing broiler chicken meat as a raw material for CCD production. The results suggest that the M1 modern market is suitable for purchasing chicken broilers for use as a raw ingredient for Dimsum.
Co-Authors Ariva Mayzuhra Asmawati Asmawati Cut Wirna Wilfida Dewi Yunita Faidha Rahmi, Faidha Heru Prono Widayat Murna Muzaifa Normalina Arpi Rita Andini Siti Safira Kusuma Yuliani Aisyah