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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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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Veterinary Other

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Quality evaluation of cuko pempek based on physics and chemical properties and sensory acceptance Nico Syah Putra; Ikawati Karim; Fatimah Fatimah; Idealistuti Idealistuti; Eka Rizki Meiwinda; Erni Hawayanti; Harum Sahara; Muhammad Aditya Prawira
AGROINTEK Vol 20, No 2 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i2.32570

Abstract

This study investigated the relationship between physics and chemical properties and sensory quality of cuko pempek, a traditional chili–tamarind sauce from Palembang, and assessed its potential contribution to micronutrient intake. Ten samples of cuko from different small-scale producers were analyzed for fructose, moisture, viscosity, and sensory attributes. Correlation and regression analyses revealed that fructose, viscosity, and moisture jointly explained about 70% of the variance in taste preference, with fructose emerging as the dominant driver of consumer acceptance. Principal Component Analysis (PCA) further identified a single quality dimension defined by fructose and viscosity, confirming the close integration of chemical and sensory characteristics. Secondary data analysis showed that a 15 g serving of cuko pempek contributes approximately 0.30–0.38 mg Fe (4–5% RDA), 0.03–0.15 mg Zn (1–5% RDA), and 1.8–8 mg vitamin C (12–50% RDA) for children aged 1–5 years. While modest in absolute terms, vitamin C from tamarind and chili enhances non-heme iron absorption from fish-based pempek, positioning cuko pempek as not only a flavor enhancer but also a functional condiment. In conclusion, cuko pempek quality is primarily determined by fructose concentration and viscosity, while its micronutrient profile—particularly vitamin C—supports improved iron bioavailability. Standardizing formulation and exploring targeted fortification (Fe, Zn) represent practical strategies to maximize both sensory quality and nutritional impact. These findings suggest that cuko pempek holds potential as a culturally relevant food to support nutrition-sensitive interventions, including stunting prevention in Indonesia.
Penguatan Produktivitas Usaha Kerupuk Ubi Kayu melalui Penerapan Teknologi Tepat Guna Bayu Wahyudi; Merisha Hastarina; Idealistuti Idealistuti; Syafaat Auladi; Nabil Habieby
Jurnal Pengabdian Masyarakat dan aplikasi Teknologi Vol. 05 No. 01: March 2026
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.
Olahan Ikan Lele Menjadi Stik Lele Sebagai Sumber Pendapatan Lain Kelompok PKK Olahan Ikan Lele Kelurahan Plaju Darat Kota Palembang Sisvaberti Afriyatna; Idealistuti Idealistuti; Mustopa Marli Batubara; Rahidin H Anang; Alhanannasir Alhanannasir; Suyatno Suyatno; Mukhtarudin Muchsiri
Altifani Journal: International Journal of Community Engagement Vol. 6 No. 2 (2026): Altifani Journal: International Journal of Community Engagement
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v6i2.2130

Abstract

Catfish is a freshwater fishery commodity with significant production levels across various regions, including Plaju Darat Urban Village in Palembang City. Currently, the utilization of catfish is generally limited to simple preparations, such as frying or serving it as a standard daily side dish. However, catfish possesses high nutritional value—particularly protein—making it an excellent candidate for development into various processed food products. One viable strategy is product diversification: processing catfish into snacks like catfish sticks, which offer greater consumer appeal, a longer shelf life, and higher economic value. This community service initiative was conducted to empower the local community, specifically the members of the PKK (Family Welfare Empowerment) group in Plaju Darat. The activity took place at the Plaju Darat Urban Village Office meeting room in Plaju District, Palembang City, in December 2025, with 22 PKK members participating. A group-based approach was employed for the outreach and training. Prior to the activity, most participants were unaware that catfish meat could be processed into various products, such as catfish sticks. The results demonstrated the activity's success, with participants' knowledge increasing by up to 95% based on pre-test and post-test scores. Participants gained insight into the potential of diversifying catfish products into sticks—a value-added item based on local food resources—and acquired the understanding and practical skills needed to produce them.
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