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All Journal AcTion: Aceh Nutrition Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Ilmiah Inovasi Jurnal Mandala Pharmacon Indonesia Jurnal Abdi Insani Jurnal Pengabdian kepada Masyarakat Nusantara AgriHealth: Journal of Agri-food, Nutrition and Public Health Jurnal Kolaboratif Sains Jurnal Ilmiah Pengabdian dan Inovasi
Findi Citra Kusumasari
Department Of Agriculture Technology, Politeknik Negeri Jember
Religion Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Pemberdayaan Wanita Tani Melalui Produksi Tape Ketan Putih Susanti Dwi Ilhami; Findi Citra Kusumasari
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 3 No. 2.1 Desember (2022): SPECIAL ISSUE
Publisher : Cv. Utility Project Solution

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (681.748 KB) | DOI: 10.55338/jpkmn.v3i2.1 Desember.497

Abstract

Di Dusun Godong potensi dari hasil petani ketan putih khususnya sangat melimpah, namun ketersediaan yang melimpah ini tidak seimbang dengan tingkat peminat ketan putih yang cendeung stabil. Oleh karena itu dibutuhkan suatu inovasi dari pengelolaan ketan putih guna meningkatkan minat masyararakat dalam mengkonsumsinya sehingga dapat mengurangi stock yang dimiliki oleh petani. Selain itu adanya keterbatasan kemampuan dan keterampilan produksi tape ketan yang dimiliki oleh para wanita tani.  Kegiatan ini bertujuan untuk peningkatan keterampilan dan pengetahuan di Dusun Godong Desa Genukwatu Kabupaten Jombang melalui kegiatan pelatihan dan pendampingan dalam mulai kegiatan produksi sampai pada pemasaran tape ketan putih. Pelaksanaan kegiatan dimulai dengan memberikan pelatihan terkait produksi tape ketan putih dan pemasarannya. Metode yang digunakan dalam kegiatan ini yakni training of trainer (TOT) yang merupakan metode dengan memberikan materi yang terkait melalui ceramah, tanya jawab, diskusi, praktek langsung dan juga pendampingan. Kegiatan pengabdian kepada masyarakat ini telah mampu menghasilkan tape ketan putih yang yang berkualitas baik dari segi rasa, tekstur, maupun aroma. Produk tape ketan putih telah memiliki label kemasan dan packaging yang menarik. Kegiatan ini bermanfaat bagi para wanita tani guna meningkatkan pengetahuan dan keterampilan sehingga perlu upaya lebih lanjut dalam pengelolaan tape ketan putih untuk peningkatan kualitas lebih baik
Pengaruh Perbandingan Obat-Polimer terhadap Karakteristik Fisik Mikrokapsul Simvastatin Findi Citra Kusumasari
Jurnal Mandala Pharmacon Indonesia Vol. 9 No. 1 (2023): Jurnal Mandala Pharmacon Indonesia
Publisher : Program Studi Farmasi Universitas Mandala Waluya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35311/jmpi.v9i1.316

Abstract

Simvastatin adalah salah satu jenis obat untuk mengatasi hiperlipidemia yang memiliki efek samping yakni miopati dan rhabdomiolisis jika dikonsumsi dengan dosis tinggi. Sehingga dibutuhkan sistem pelepasan obat terkontrol untuk meminimalisir efek samping yang dihasilkan melalui pembuatan mikrokapsul dengan metode penguapan pelarut. Pembuatan mikrokapsul menggunakan polimer yang memiliki karakteristik biodegradable dan biocompatible yakni poli(L-asam laktat) dan polikaprolakton. Perlakuan yang diberikan yakni dengan memvariasikan perbandingan obat dengan jumlah polimer yang digunakan untuk memperoleh mikrokapsul terbaik dari aspek efisiensi enkapsulasi dan ukuran partikel. Berdasarkan penelitian yang dilakukan, mikrokapsul dengan perbandingan obat dan polimer 1:12,5 memiliki nilia efisiensi enkapsulasi sebesar 84,73±1,5% dengan ukuran sebesar 0,45±0,01µm. Nilai efisiensi enkapsulasi tidak bisa maksimal disebabkan pada saat proses pemadatan mikrokapsul, diklorometana menghasilkan lubang pada permukaan mikrokapsul yang diamati dengan menggunakan Scanning Electron Microscope (SEM) sehingga difusi obat ke fase eksternal lebih mudah.
Pemberdayaan BUMDesma Sari Bumi dalam Peningkatan Nilai Tambah Simplisia Kunyit Kualitas C: Empowerment of BUMDesma Sari Bumi in Increasing the Added Value of C-Grade Turmeric Simplisia Imam Santoso; Annisa'u Choirun; Findi Citra Kusumasari; Resti Pranata Putri; Vicky Pratama Putra; Dimas Triardianto; Aulya Az Zaafirrahman
Jurnal Kolaboratif Sains Vol. 6 No. 8: AGUSTUS 2023
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v6i8.3747

Abstract

BUMDesma Sari Bumi merupakan salah satu badan usaha yang melakukan pengolahan rimpang menjadi simplisia. Produksi simplisia tersebut mampu meningkatkan pendapatan petani sekitar 10-20%. Salah satu produk simplisia yang mempunyai pembeli potensial adalah simplisia kunyit dengan total produksi yang mencapai 5 ton/tahun. Simplisia kunyit akan diterima oleh offtaker sesuai dengan kualitas dan kuantitas yang telah ditentukan. Permasalahannya adalah apabila terdapat simplisia kunyit yang berkualitas C maka akan dikembalikan ke gudang, sehingga terjadi penumpukan. Oleh karena itu, kegiatan pengabdian ini bertujuan untuk meningkatkan nilai tambah simplisia kunyit kualitas C dengan cara mengolahnya menjadi minuman bubuk kunyit celup. Metode yang digunakan adalah Participatory Technology Development dan metode training. Hasil yang diperoleh adalah peserta mampu membuat produk minuman bubuk kunyit celup dari bahan simplisia kualitas C. Nilai tambah yang diperoleh dari proses pembuatan bubuk kunyit celup yakni sebesar Rp. 40.077/kg dengan rasio nilai tambah sebesar 76,5% serta margin keuntungan pada usaha minuman bubuk kunyit celup sebesar Rp. 47.077/kg.
Analisis Kelayakan Finansial Susu Ready To Drink Kandidat Prebiotik: Financial Feasibility Analysis of Ready to Drink Prebiotic Candidate Milk Silvia Oktavia Nur Yudiastuti; Saiful Anwar; Yossi Wibisono; Agung Wahyono; Anna Maria Handayani; Anissa`u Choirun; Resti Pranata Putri; Findi Citra Kusumasari
Jurnal Ilmiah Inovasi Vol 23 No 2 (2023): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jii.v23i2.3729

Abstract

Susu RTD (Ready to drink) merupakan salah satu produk pangan bernutrisi yang dewasa ini semakin banyak diminati konsumen untuk pemenuhan gizi harian. kepraktisan penyajian merupakan salah satu alasan meningkatnya minat masyarakat akan produk tersebut. Disamping hal tersebut, susu RTD lebih mudah dipadukan dengan bahan lain untuk menghasilkan produk pangan olahan baru, terutama sektor UMKM yang dewasa ini semakin berkembang pesat. Politeknik Negeri Jember (Polije) melihat pelung bisnis tersebut dan mendirikan teaching factory (Tefa) Pengolahan susu. Produk yang dihasilkan Tefa Pengolahan susu adalah Susu RTD yang dikemas dalam kemasan botol dengan berat bersih 200mL per kemasan. Peningkatan nilai tambah produk dilakukan melalui penambahan kandidat prebiotik xilosa ke dalam produk sehingga menjadi susu RTD kandidat prebiotik. Penelitian ini bertujuan untuk menganalisis kelayakan finansial perencanaan produksi susu RTD kandidat prebiotik yang akan dilakukan oleh Teaching factory Pengolahan Susu di Politeknik Negeri Jember. Penelitian ini menggunakan metode analisis biaya investasi dan produksi, harga pokok penjualan, Break Even Point (BEP), Net Present Value (NPV), Payback Period (PP), tingkat Pengembalian Tambahan dan Rasio R/C. Hasil kelayakan finansial adalah BEP dengan menjual 2.320 botol susu atau Rp 185.620.915 per produksi. NPV senilai Rp 16.420.603.868 Payback Period di Tahun ke 0,22 IRR senilai 51,4% dan B/C rasio 1,34.
Sensory Evaluation of Gluten-Free Wet Noodles Made from Potato (Solanum tuberosum L.) Flour with the Addition of Kersen (Muntingia calabura L.) Leaves Powder Findi Citra Kusumasari; Anna Mardiana Handayani; Lisus Setyowati; Malinda Capri Nurul Satya
AgriHealth: Journal of Agri-food, Nutrition and Public Health Vol 4, No 2 (2023): October
Publisher : Research and Development Center for Food, Nutrition and Public Health (P4GKM) LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/agrihealth.v4i2.78427

Abstract

Gluten-free noodles are a processed food that has become an alternative food for gluten-intolerant patients. This study investigated the effect of gluten-free wet noodles made from potato flour and tapioca starch (T1 = 40:60%, T2 = 50:50% and T3 = 60:40%) and its addition of kersen leaves powder (K1 = 5%, K2 = 10% and K3 = 15%) on consumer acceptability using hedonic and descriptive tests with color, aroma, taste and texture attributes involved 25 semi-trained panelists. The results showed that there was a significant difference (p < 0.05) in the level of consumer preference for color and texture and no significant difference (p > 0.05) in aroma and taste. The preferred formulations in terms of color were T1K3, which contained 40% potato flour and 60% tapioca starch with 15% kersen leaves powder, and T2K3, which included 50% potato flour and 50% tapioca starch with 15% kersen leaves powder. T2K3 was also preferred for aroma attributes, while T1K1, for taste attributes, contained 40% potato flour and 60% tapioca starch with 5% kersen leaves powder. T1K2 was preferred for texture attributes, which included 40% potato flour and 60% tapioca starch with 10% kersen leaves powder. Hedonic descriptive testing results showed significant differences for all formulations for each attribute. The current study’s findings indicated that the T1K2 formulation consisting of 40% potato flour and about 60% tapioca starch with 10% kersen leaves powder got the highest score on hedonic tests based on the results from all attributes.
PENINGKATAN KAPABILITAS MARKETING PELAKU USAHA MELALUI E-COMMERCE DAN DIGITAL PROMOTION DI KECAMATAN TLOGOWUNGU, KABUPATEN PATI Teguh Setiadi; Susanti Dwi Ilhami; Findi Citra Kusumasari; Ayyub Hamdanu Budi Nurmana Mulyana Slamet; Febriyanti Darnis; Robby Andika Kusumajaya
Jurnal Abdi Insani Vol 11 No 2 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i2.1622

Abstract

E-commerce is a strong global trend driven by strengthening economic policies, changes in customer behavior and increased production in the form of technology. In carrying out community service by conducting direct observations using activity methods with data collection and direct assistance. Based on the capability perspective and market orientation literature, the activity model to determine the level of marketing that SME products are promoted by developing and producing a marketplace using e-commerce as a sales channel, one of which is on Instagram, Facebook or YouTube. One of the obstacles faced by business actors shows that the required online marketing capabilities are still insufficient to increase sales in digital form. In the end, community service resulted in online marketing having more efficiency, which was reflected in a market-based and market-driven approach, playing an important role in increasing the influence of online marketing capabilities. The conclusion in community service is that the results of assistance to produce e-commerce in the form of training to promote products can increase promotional value by up to 98%. The value can be obtained for the use of social media as well as promoting online shops so that it can increase the market share of SME business actors. In the activities that will be carried out in the next service, we can further improve the facilities and infrastructure of the service event to further support the success of the service event considering partners in this case for service activities for small and medium enterprises (UKM).
Study of physical and chemical characteristics of cow’s milk evaporated by climbing film evaporator method Budi Hariono; Findi Citra Kusumasari; Angga Herviona Ikhwanudin; Mokhamad Fatoni Kurnianto
AcTion: Aceh Nutrition Journal Vol 9, No 2 (2024): June
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v9i2.1382

Abstract

Cow milk is a livestock commodity that is in demand among the public as a complement to nutritional needs. Milk has various macro and micro components that support daily nutritional needs. One method to increase the nutrients contained in milk is through evaporation. The purpose of this study was to analyze the physical and chemical characteristics of milk that underwent evaporation using a climbing film evaporator. This study used an experimental method with a descriptive approach, which described the physical and chemical characteristics of cow milk before (control) and after evaporation.  The physical and chemical properties were analyzed using a paired sample t-test at the 5% level (0,05) to determine the difference in milk quality before and after the evaporation process. The temperature of the steam passing through the evaporator ranged from 132 to 1760C with an evaporation process of 25 min.  The results showed that there were significant differences (p<0,05) in freezing point, moisture content, fat, protein, lactose, minerals, and solid non-fat between fresh and evaporated milk. Density and pH showed no significant differences. Evaporation of cow's milk can enhance its nutritional content (protein, fat, lactose, and minerals). 
The Karakteristik Fisik Mie Basah Bebas Gluten dengan Penambahan Bubuk Daun Kersen: Physical Characteristics of Gluten-Free Wet Noodles with the Addition of Kersen Leaves Powder Lisus Setyowati; Anna Mardiana Handayani; Findi Citra Kusumasari; Malinda Capri Nurul Satya
Jurnal Ilmiah Inovasi Vol 23 No 3 (2023): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jii.v23i3.4226

Abstract

Makanan sumber karbohidrat yang akhir-akhir ini cukup populer di kalangan semua kelompok umur di Indonesia adalah mie. Mie dari tepung kentang sudah banyak dibuat, dan untuk memberikan manfaat lebih maka perlu ditambahkan bahan seperti bubuk daun kersen. Penelitian ini bertujuan untuk melakukan karakterisasi fisik mie basah bebas gluten berbahan dasar tepung kentang dan tapioka dengan penambahan antioksidan dari bubuk daun kersen. Tepung kentang dan bubuk daun kersen merupakan bahan utama yang juga diperoleh dari Kabupaten Jember. Mie Basah Bebas Gluten diuji fisiknya dengan menentukan parameter fisik meliputi daya serap air, indeks regangan dan indeks warna menggunakan metode statistik uji ANOVA. Langkah selanjutnya bila hasilnya berbeda antar perlakuan maka dianalisis dengan uji Duncan Multiple Range Test (DMRT) dengan tingkat kepercayaan 5%. Hasil penelitian menunjukkan daya serap air berkisar antara 70 – 190%, dimana daya serap air tertinggi terdapat pada perlakuan T1K3. Indeks regangan mie basah tidak mempunyai perbedaan nyata, namun perlakuan T1K3 mempunyai indeks regangan terbaik sebesar 0,17. Hasil indeks warna yang terdiri dari L berkisar antara 42,30 – 46,90; a berkisar antara 2,05 – 4,75; b berkisar antara 11,5 -14,50.
Optimization of Mango Flour Formulation (Mangifera indica L) Arumanis Variety using Response Surface Methodology Silvia Oktavia Nur Yudiastuti; Titik Budiati; Yossi Wibisono; Oryza Ardhiarisca; Findi Citra Kusumasari; Wiwik Handayani; Yesi Indah Dwi Kusuma Hariyanti
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 4 (2024): December 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i4.1334-1343

Abstract

Mango (Mangifera indica L) is one of commodities with high food loss rate due to the characteristics of mango, which is easily spoiled and difficult to store. One of the strategies to reduce mango food loss caused by post-harvest handling is the diversification of mango products. Mango flour can be developed to minimize mango food waste and enhance its added value. This study aimed to determine the optimum formulation for making mango flour. The study used Response Surface Methodology (RSM) type Central Composite Design (CCD) to optimize mango flour yield, using three factors: rice flour concentration (X1: 2 5%), maltodextrin concentration (X2: 2-5%), and tapioca flour concentration (X3: 2-5%). The significance of response was carried out using analysis of variance (ANOVA) at the 95% confidence level (p<0.05). The linear model was the model suggested by software. Model analysis showed that rice flour and tapioca flour concentration significantly affected mango flour yield, while maltodextrin did not have a considerable impact. Based on the results of this study, the optimum conditions in making mango flour were found using rice flour concentration of 4.94%, maltodextrin concentration of 2.25%, and tapioca flour concentration of 4.88% to produce mango flour yield of 20.9578%. Keywords: Mango flour, Optimization, Response surface methodology, Yield.
Sosialisasi Penerapan Halal pada Proses Produksi Es Batu Industri Rumah Tangga Adhima Adhamatika; Dimas Triardianto; Findi Citra Kusumasari; Aldy Bahaduri Indraloka; Astri Iga Siska
Jurnal Ilmiah Pengabdian dan Inovasi Vol. 2 No. 4 (2024): Jurnal Ilmiah Pengabdian dan Inovasi (Juni)
Publisher : Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57248/jilpi.v2i4.395

Abstract

Indonesia is a country with a Muslim population of 207,176,162 people, or reaching 87.21% of the total population, so the need for halal products is quite high. This encourages business actors, especially in the food and beverage sector, to develop products based on halal guarantees. Where the aim is to guarantee the halalness of the products produced as regulated in Law No. 33 of 2014 concerning Halal Product Guarantees. One product that is widely used in the food and beverage industry today is ice cubes. Frozz Jaya Group Home Industry is an ice cube manufacturer that is preparing to apply for halal certification. This activity was carried out using learning service method. In this activity, 3 stages were carried out, namely socialization, observation and discussion to improve partners' preparation in applying for halal certification. This activity's results showed that several minor findings and positive things needed to be maintained. Partners are committed to immediately improving the conclusions of this activity so that they will be ready for halal certification. This was marked by several improvements such as applying for a well drilling permit and using tools and materials that are halal certified.
Co-Authors Adhima Adhamatika Agung Wahyono Aldy Bahaduri Indraloka Angga Herviona Ikhwanudin Anissa`u Choirun Anna Mardiana Handayani Annisa u Choirun Astri Iga Siska Aulya Az Zaafirrahman Ayyub Hamdanu Budi Nurmana Mulyana Slamet Budi Hariono Dimas Triardianto Dimas Triardianto Febriyanti Darnis Imam Santoso Mokhamad Fatoni Kurnianto Oryza Ardhiarisca Resti Pranata Putri Resti Pranata Putri Robby Andika Kusumajaya Saiful Anwar Satya, Malinda Capri Nurul Setyowati, Lisus Silvia Oktavia Nur Yudiastuti Susanti Dwi Ilhami Teguh Setiadi Titik Budiati Vicky Pratama Putra Wiwik Handayani Yesi Indah Dwi Kusuma Hariyanti Yossi Wibisono