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All Journal 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 SULUH ABDI : Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pengabdian Masyarakat dan aplikasi Teknologi
Idealistuti, Idealistuti
Department Of Food Technology, Faculty Of Agriculture, University Of Muhammadiyah Palembang,Jl. Jendral A.Yani,13 Ulu Palembang 30116,Indonesia
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Penguatan Produktivitas Usaha Kerupuk Ubi Kayu melalui Penerapan Teknologi Tepat Guna Wahyudi, Bayu; Hastarina, Merisha; Idealistuti, Idealistuti; Auladi, Syafaat; Habieby, Nabil
Jurnal Pengabdian Masyarakat dan aplikasi Teknologi Vol. 05 No. 01: March 2026 (In Progress)
Publisher : Institut Teknologi Adhi Tama Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31284/j.adipati.2026.v5i1.8278

Abstract

Ubi kayu merupakan salah satu komoditas pertanian penting di Indonesia yang banyak dimanfaatkan sebagai bahan baku industri pangan, termasuk kerupuk. Namun, proses produksi kerupuk ubi kayu yang dijalankan oleh mitra masih menghadapi beberapa kendala, seperti keterbatasan alat parut, proses pemerasan manual yang kurang efisien, serta belum adanya sistem pengelolaan limbah cair. Permasalahan ini berdampak pada produktivitas dan potensi pencemaran lingkungan. Kegiatan pengabdian kepada masyarakat ini dilaksanakan bertujuan untuk meningkatkan produktivitas mitra melalui penerapan teknologi tepat guna berupa mesin parut dan alat press hidrolik yang dapat menampung limbah cair, serta memberikan pelatihan pengolahan limbah cair menjadi nata de cassava. Metode pelaksanaan meliputi sosialisasi, pelatihan penggunaan alat, demonstrasi, pendampingan, serta evaluasi. Hasil kegiatan menunjukkan bahwa penggunaan mesin parut dan alat press mampu menghemat waktu, tenaga, dan biaya produksi, serta meningkatkan kapasitas produksi kerupuk dari ±65 kg menjadi 75-80 kg per siklus produksi. Selain itu, mitra memperoleh pengetahuan tentang pemanfaatan limbah cair menjadi produk bernilai tambah. Dengan demikian, penerapan teknologi tepat guna dalam program ini mampu meningkatkan produktivitas, efisiensi, serta mendorong mitra untuk menjadi industri berkelanjutan.
PENGARUH PERBANDINGAN TEPUNG UBI UNGU (Ipomoea batatas L.) DAN BEKATUL BERAS (Oryza sativa L.) TERHADAP KARAKTERISTIK KIMIA BRONIS KUKUS Idealistuti, Idealistuti; Restyaningsih, Mega Bella
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 14, No 2 (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.v14i2.10901

Abstract

Bronis kukus merupakan salah satu jenis kue yang cukup populer di Indonesia. Kue ini dikenal dengan teksturnya yang lembut dan rasa manis yang khas. Penelitian ini menggunakan metode RAK (Rancangan Acak Kelompok) non faktorial dengan perlakuan perbandingan tepung ubi ungu dan bekatul beras dan diulang sebanyak 3 kali ulangan. Hasil menunjukan bahwa perbandingan tepung ubi ungu dan bekatul beras merah berpengaruh sangat nyata terhadap kadar gula total dan kadar air bronis kukus. Kadar gula total tertinggi bronis kukus terdapat pada perbandingan tepung ubi ungu 80 %: bekatul beras 20 %dengan nilai rerata 32,76 %, dan Kadar air tertinggi bronis terdapat pada perbandingan tepung ubi ungu 80 %: bekatul beras 20 %dengan nilai rerata 28,62 %.
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.
SIFAT SENSORIS PEMPEK IKAN SARDEN (Sardina pilchardus) DENGAN PENAMBAHAN ISOLATE SOY PROTEIN Vera Yani, Ade; Idealistuti, Idealistuti; Agus Burliansyah, Muhammad; Syahputra, Nico
SAGU Vol. 24 No. 2 (2025): SAGU Journal – Agri. Sci. Tech., September, 2025, Vol. 24 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aims to determine the effect of the addition of soy protein isolate on the sensory properties of sardine fish pempek. This study was conducted at the Laboratory of the Faculty of Agriculture, Muhammadiyah University of Palembang. The method used is an experimental method with a Randomized Block Design (RAK) arranged in a Non-Factorial manner with five treatments, namely P0 (sardine fish pempek without the addition of soy protein isolate), P1 (sardine fish pempek + 2% soy protein isolate), P2 (sardine fish pempek + 4% soy protein isolate), P3 (sardine fish pempek + 6% soy protein isolate), P4 (sardine fish pempek + 8% soy protein isolate). The parameters observed include sensory analysis (color, aroma, taste, and elasticity). The results showed that the addition of soy protein isolate significantly affected the color, aroma, taste, and elasticity. The most preferred treatment was P4 (sardine fish pempek with the addition of 8% soy protein isolate) with average characteristic values of color (4.04), aroma (3.44), taste (3.76), and chewiness (3.56).
Co-Authors Abubakar, Rafeah Ade Vera Yani Adi Sutanto Agus Burliansyah, Muhammad Alhanannasir, Alhanannasir Ambiyah, Rizal Antok, Antok Auladi, Syafaat Ayu, Fidia Bayu Wahyudi Berlian, Alviona Chuzaimah Chuzaimah, Chuzaimah Dasir, Dasir Dewi Savitri Dewi Savitri Endang Lastinawati, Endang Fahmi, Inneke Abdillah Habieby, Nabil Hawa, Putri Siti Hawayanti, Erni Ika Paridawati Innike Abdillah Fahmi Jabal Tarik Ibrahim Jayanti, Ulpa khusnul khotimah Komala, Nabila Ratna M. Sidik Maghfiroh, Nur Izzatul Merisha Hastarina Muchsiri, Mukhtarudin Murtado, Asep Dodo Mutatauwi’ah, Mutatauwi’ah Mutatauwi’ah Mutatauwi’ah Nugroho, Agung Ariaji Parameswara, Prasetyo Prayoga, Putri Regina Prisiantika, Intan Puspita, Diah Eka Rahman, Rike Restyaningsih, Mega Bella Sahara, Harum Saputra, Ilham Sebayang, Nico Suyatno Suyatno Suyatno Suyatno Tamba, Khairunnisa Br Vera Yani, Ade Yani, Ade Vera