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All Journal Agrointek BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Jurnal Penelitian Pertanian Terapan Indonesian Journal of Agricultural Research Altifani Journal: International Journal of Community Engagement Journal of Global Sustainable Agriculture Edible : Jedb Prosiding Seminar Nasional Biologi, Teknologi dan Kependidikan (Biotik) Sagu Jurnal Abdimas Musi Charitas Jurnal Atma Inovasia SULUH ABDI : Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pengabdian Masyarakat dan aplikasi Teknologi SURYA EDUKASI Journal of Global Sustainable Agriculture Altifani Journal: International Journal of Community Engagement
Idealistuti, Idealistuti
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Analysis of Protein Levels of Fermented Sarden Fish Pempek Yani, Ade Vera; Idealistuti; Savitri, Dewi; Sebayang, Nico Syahputra
Indonesian Journal of Agricultural Research Vol. 5 No. 3 (2022): InJAR, Vol. 5, No. 3, November 2022
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/injar.v5i03.10109

Abstract

Research on the topic “conducted to find out the chemical characteristics of fermented sardine lenjer pempek”. Using a Randomized Block Design (RAK) which was arranged in a non-factorial manner with a comparison of the length of fermentation time consisting of 4 treatments and repeated 5 (five) times. Chemical parameters observed in this research is analysis protein, The tests carried out on pempek lenjer were compared with the length of fermentation time P0 (without fermentation/control), P1 (fermentation time 12hours), P2 (fermentation time 24 hours), P3 (36 hours of fermentation time). The results of the F test on chemical analysis were followed by Dunnet test. Observation parameters are chemical analysis of protein. The results showed P0: 6.86 %, P1: 7.44 %, P2: 7.86 %, the highest protein content with a value of P3: 9.03 %.
EDUKASI PENANGANAN CEMARAN FISIK DAN BIOLOGI PADA SAYURAN SELADA DI DESA SERDANG MENANG KECAMATAN SP PADANG KABUPATEN OGAN KOMERING ILIR Suyatno, Suyatno; Yani, Ade Vera; Idealistuti, Idealistuti; Antok, Antok
Suluh Abdi Vol 4, No 2 (2022): SULUH ABDI
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/sa.v4i2.5387

Abstract

Selada merupakan sayuran yang di konsumsi mentah atau lalap.  Selada adalah salah satu jenis sayuran yang mempunyai banyak keuntungan selain mudah di dapat, harga yang terjangkau dan memiliki vitamin dan serat yang dibutuhkan tubuh. Dalam mengkonsumsi selada harus memperhatikan tingkat keamanan karena terdapat berbagai cemaran pada sayuran selada mulai dari proses tanam sampai distribusi di pasar. Hasil dari pengabdian ini adalah masyarakat menjadi lebih paham tentang berbagai cemaran  fisik dan biologi  yamg terdapat pada sayuran dan bagaimana cara mengurangi cemaran  tersebut.
PENGOLAHAN PANGAN DENGAN CARA FERMENTASI Alhanannasir, Alhanannasir; Sebayang, Nico Syahputra; Parameswara, Prasetyo; Berlian, Alviona; Prisiantika, Intan; Saputra, Ilham; Ayu, Fidia; Idealistuti, Idealistuti; Murtado, Asep Dodo
Prosiding Seminar Nasional Biologi, Teknologi dan Kependidikan Vol 12, No 1 (2024): PROSIDING SEMINAR NASIONAL BIOTIK XII 2024
Publisher : Universitas Islam Negeri Ar-Raniry Banda Aceh, Aceh, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/pbio.v12i1.27970

Abstract

Fermentation is a food processing technique that utilizes microorganisms to extend shelf life, enhance nutritional value, and produce safer products with unique flavor characteristics. The fermentation process can occur naturally or with the addition of a starter, depending on the type of product being produced. This technique has been widely applied in traditional food processing across various regions, using raw materials such as soybeans, vegetables, tubers, milk, and meat. Fermented products serve not only as food sources but also as functional foods that benefit health, including as sources of antioxidants and probiotics. This study examines the advantages of fermentation as a preservation method and explains the biochemical processes that occur during fermentation, including the role of lactic acid bacteria (LAB) in improving the quality of the final product.
KARAKTERISTIK KIMIA PEMPEK IKAN KAKAP MERAH (LUTJANUS CAMPECHANUS) DENGAN PENAMBAHAN ISOLATE SOY PROTEIN idealistuti, idealistuti; Yani, Ade Vera; Rahman, Rike
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 14, No 1 (2025): Edible : Jurnal penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v14i1.10225

Abstract

Salah satu inovasi dalam pengembangan pempek sebagai makanan lokal Kota Palembang yaitu dengan penambahan Isolat Soy Protein (ISP). Tujuan penelitian untuk mengetahui pengaruh penambahan isolate soy protein terhadap karakteristik kimia dan sensoris pempek ikan kakap merah (Lutjanus campechanus). Penelitian ini dilaksanakan di Laboratorium Kimia Universitas Muhammadiyah Palembang dan Laboratorium Fakultas Pertanian Universitas Sriwijaya. Metode yang digunakan adalah metode eksperimen dengan Rancangan Acak Kelompok (RAK) yang disusun secara Non Faktorial dengan lima perlakuan yaitu P0 (tanpa penambahan isolate soy protein), P1 (isolate soy protein 2 %), P2 (isolate soy protein 4 %), P3 (isolate soy protein 6 %), P4 (isolate soy protein 8 %). Parameter yang diamati meliputi analisis kimia (protein dan kadar air). Hasil menunjukan bahwa penambahan isolate soy protein berpengaruh nyata terhadap kadar air dan protein. Nilai kadar air tertinggi terdapat pada perlakuan P0 dengan rata-rata 56,39 % dan terendah terdapat pada perlakuan P4  dengan rata-rata 52,31%. Nilai kadar protein tertinggi terdapat pada perlakuan P4 dengan rata- rata 23,05% dan terendah terdapat pada perlakuan P0 dengan rata-rata 10,39 %.
PEMPEK LENJER ORGANOLEPTICS FERMENTED SARDENE (Sardina pilchardus) Yani, Ade Vera; Idealistuti, Idealistuti; Savitri, Dewi; Sebayang, Nico Syahputra
Biotik Vol 11 No 2 (2023): JURNAL BIOTIK
Publisher : Universitas Islam Negeri Ar-Raniry

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/biotik.v11i2.19010

Abstract

This research was conducted to determine the organoleptic of fermented sardine pempek lenjer. The research was conducted at the Laboratory of the Faculty of Agriculture, University of Muhammadiyah Palembang and the Laboratory of the Faculty of Agriculture, University of Sriwijaya Palembang from October 2021 to April 2022. The research method used a non-factorial randomized block design (RBD) with research factors consisting of 4 levels P0 (without fermentation/control) , P1 (12 hours of fermentation time), P2 (24 hours of fermentation time), P3 (36 hours of fermentation time) were repeated 5 times. The results of the F test on the organoleptic test were followed by the tukey and dunnet tests. Parameter observation is organoleptic test. The results showed organoleptic test; sense of value 4.05; aroma with the highest value 4.10; and the highest value color is 3.80.
PENGOLAHAN PANGAN DENGAN CARA FERMENTASI Alhanannasir, Alhanannasir; Sebayang, Nico Syahputra; Parameswara, Prasetyo; Berlian, Alviona; Prisiantika, Intan; Saputra, Ilham; Ayu, Fidia; Idealistuti, Idealistuti; Murtado, Asep Dodo
Prosiding Seminar Nasional Biologi, Teknologi dan Kependidikan Vol. 12 No. 1 (2024): PROSIDING SEMINAR NASIONAL BIOTIK XII 2024
Publisher : Universitas Islam Negeri Ar-Raniry Banda Aceh, Aceh, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/pbio.v12i1.27970

Abstract

Fermentation is a food processing technique that utilizes microorganisms to extend shelf life, enhance nutritional value, and produce safer products with unique flavor characteristics. The fermentation process can occur naturally or with the addition of a starter, depending on the type of product being produced. This technique has been widely applied in traditional food processing across various regions, using raw materials such as soybeans, vegetables, tubers, milk, and meat. Fermented products serve not only as food sources but also as functional foods that benefit health, including as sources of antioxidants and probiotics. This study examines the advantages of fermentation as a preservation method and explains the biochemical processes that occur during fermentation, including the role of lactic acid bacteria (LAB) in improving the quality of the final product.
PELATIHAN PEMBUATAN NATA DE CASSAVA DALAM UPAYA PENINGKATAN KEBERDAYAAN INDUSTRI KERUPUK SINGKONG Wahyudi, Bayu; Hastarina, Merisha; Idealistuti, Idealistuti; Auladi, Syafaat; Habieby, Nabil
Jurnal Abdimas Musi Charitas Vol. 9 No. 2 (2025): Jurnal Abdimas Musi Charitas Volume 9, Nomor 2, Desember 2025
Publisher : Universitas katolik Musi Charitas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32524/jamc.v9i2.1683

Abstract

Purpose: This community service project aims to improve the productivity and sustainability of cassava cracker small industries by introducing appropriate technology for processing cassava pulp wastewater into nata de cassava. The program addresses key challenges faced by producers, including inefficient processing methods and the absence of effective waste management practices that contribute to environmental pollution. Design Methodology Approach: The program was implemented through a participatory approach consisting of field observation, group discussions, technology socialization, and hands on training. Appropriate production equipment, including a cassava grating machine and a hydraulic press, was introduced. In addition, technical training was provided on liquid waste processing through a fermentation method using Symbiotic Culture of Bacteria and Yeast to produce nata de cassava. Findings: The results indicate an improvement in partners’ knowledge and technical skills related to waste utilization and production efficiency. The introduction of new equipment enhanced the effectiveness of cassava processing, while nata de cassava production training enabled the transformation of liquid waste into an alternative product with economic value. Practical Implications: The implementation of simple and appropriate technology supports cleaner production processes, reduces environmental impact, and creates new income opportunities for small scale cassava based industries. The approach demonstrates practical solutions for improving business resilience and sustainability. Originality Value: This project integrates circular economy principles through waste to product innovation within community based enterprises. It offers a replicable model for sustainable rural industry development by combining technological assistance, capacity building, and environmental responsibility.
PENYULUHAN DAN PENGOLAHAN IKAN LELE MENJADI ABON LELE Idealistuti Idealistuti; Ade Vera Yani; Dasir Dasir; Suyatno Suyatno; Nur Izzatul Maghfiroh
Surya Edukasi: Jurnal Pengabdian Masyarakat Vol 1, No 1 (2024): Surya Edukasi: Jurnal Pengabdian Masyarakat
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/se.v1i1.7293

Abstract

Ikan lele merupakan sumber zat gizi protein hewani, yang bisa dimanfaatkan menjadi berbagai macam pangan olahan. Abon merupakan jenis lauk pauk kering berbentuk khas dengan bahan baku utama berupa daging atau ikan. Salah satu bahan baku abon adalah ikan lele. Kelurahan Plaju Darat Kecamatan Plaju Kota Palembang merupakan Kelurahan dimana masyarakatnya banyak berternak ikan lele, tetapi pemanfaatan ikan lele belum maksimal. Pengabdian ini bertujuan untuk meningkatkan potensi dan diversifikasi pangan olahan dari ikan lele. Pengabdian dilakukan dengan metode penyuluhan dan praktik pengolahan pembuatan abon lele. Peserta pengabdian bersemangat dan antusias dalam mengikuti kegiatan ini dari awal hingga selesai. Hasil pengabdian ini diharapkan meningkatan pengetahuan masyarakat dalam pengolahan ikan lele menjadi abon lele dan menambah penghasilan keluarga.
Sensory Properties of Yellow Pumpkin Dodol with the Addition of Soy Protein Isolate Asep Dodo Murtado; Ade Vera Yani; Idealistuti Idealistuti; Putri Regina Prayoga
Journal of Global Sustainable Agriculture Vol 4, No 2 (2024)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jgsa.v4i2.8259

Abstract

One of the traditional foods that is popular among several Indonesian communities is dodol. Processed food is made from a mixture of white glutinous rice flour, sugar, and coconut milk, which is boiled until it becomes thick and non-sticky with a dense and chewy texture.The aim of this research was to determine the best yellow pumpkin dodol based on sensory properties with the addition of soy protein isolate.The method used was a Randomized Block Design (RAK) method arranged in a non-factorial manner with five treatments, namely T0 (pumpkin dodol without the addition of soy protein isolate), T1 (addition of 2% soy protein isolate), T2 (addition of 4% soy protein isolate), T3 (addition of 6% soy protein isolate), and T4 (addition of 8% soy protein isolate). The research results showed that the addition of soy protein isolate had a significant effect on color,taste, and texturebut had no significant effect on aroma. The most preferred treatment was T0 (pumpkin dodol without the addition of soy protein isolate) with an average characteristic value of color (3.60) and aroma (3.48), the most preferred treatment was T1 (yellow pumpkin dodol with the addition of 2% soy protein isolate)with an average value of taste characteristics (4.16); and the most preferred treatment was T4 (pumpkin dodol with the addition of 8% soy protein isolate) with an average value of texture characteristics (4.24
Counseling in the Processing of Catfish Into Catfish Nuggets Ade Vera Yani; Dasir Dasir; Idealistuti Idealistuti; Suyatno Suyatno; Khusnul Khotimah; Khairunnisa Br Tamba
Altifani Journal: International Journal of Community Engagement Vol 3, No 2 (2023)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v3i2.6405

Abstract

Catfish is a fish that is well known in the community and has high nutritional value. Plaju Darat Village, Plaju District is a city in Palembang where many people raise catfish. Catfish are generally processed into catfish pecel or catfish mangut. The implementation of this service activity aims to increase the potential of catfish and diversify processed catfish. The service method is carried out by counseling and accompanied by the practice of making catfish nuggets. The results obtained from this service increase the knowledge and skills of processing catfish into catfish nuggets. It is hoped that the catfish farming community in Plaju Darat Village, Plaju District, can implement their knowledge and skills to increase the added value of catfish into catfish nuggets and increase family income.
Co-Authors Ade Vera Yani Adi Sutanto Alhanannasir Alhanannasir Ambiyah, Rizal Anggun Putri Sabrina Antok, Antok Asep Dodo Murtado Asep Dodo Murtado Asep Dodo Murtado Asep Dodo Murtado Auladi, Syafaat Ayu, Fidia Bayu Wahyudi Berlian, Alviona Chuzaimah Chuzaimah Dasir Dasir Dewi Savitri Dewi Savitri Diah Eka Puspita Eka Rizki Meiwinda Endang Lastinawati Erni Hawayanti Fahmi, Inneke Abdillah Fatimah Fatimah Habieby, Nabil Harum Sahara Harum Sahara Hawa, Putri Siti Ika Paridawati Ikawati Karim Innike Abdillah Fahmi Irkhamiawan Ma’ruf Jabal Tarik Ibrahim Januar Triwobowo Jayanti, Ulpa Khairunnisa Br Tamba Khusnul Khotimah Komala, Nabila Ratna M. Sidik Maghfiroh, Nur Izzatul Mega Bella Restyaningsih Merisha Hastarina Muhammad Aditya Prawira Muhammad Agus Burliansyah Muhammad Nizar Mukhtarudin Muchsiri Mukhtarudin Muchsiri Murtado, Asep Dodo Mustopa Marli Batubara Mutatauwi’ah, Mutatauwi’ah Mutatauwi’ah Mutatauwi’ah Nabil Habieby Nico Syahputra Sebayang Nugroho, Agung Ariaji Nur Izzatul Maghfiroh Parameswara, Prasetyo Prisiantika, Intan Putri Regina Prayoga Rafeah Abubakar Rahidin H Anang Rahman, Rike Rika Puspita Sari MZ Rika Puspita Sari MZ Saputra, Ilham Sisvaberti Afriyatna Suyatno Suyatno Suyatno Suyatno Suyatno Suyatno Syafaat Auladi