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All Journal AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal IPTEK Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat
Yunita Khilyatun Nisak
Institut Teknologi Dan Sains Nahdlatul Ulama Pasuruan
Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Education Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Other

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Pendampingan Masyarakat Di Desa Panditan Dalam Memanfaatkan Kotoran Sapi Menjadi Pupuk Bokashi Maylina Ilhami Khurniyati; Anis Nurhayati; Pinctada Putri Pamungkas; Abd Rohim; Yunita Khilyatun Nisak
Darmabakti : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 4 No 1 (2023): Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat
Publisher : Lembaga Peneliian dan Pengabdian Masyarakat (LPPM) Universitas Islam Madura (UIM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31102/darmabakti.2023.4.1.11-16

Abstract

Usaha Peternakan sapi di Kabupaten Pasuruan semakin pesat perkembangannya, salah satunya di desa panditan. Limbah peternakan merupakan produk dari usaha peternakan, yang keberadaannya tidak dikehendaki sehingga harus dibuang. Limbah peternakan terdiri dari banyak jenis sesuai ternak yang menghasilkannya. Usaha budidaya ternak (sapi) menghasilkan limbah berupa kotoran ternak (feces, urine), sisa pakan ternak seperti potongan rumput, jerami, dedaunan, dedak, konsentrat dan sejenisnya. Setiap harinya, seekor sapi menghasilkan kotoran 10-15 kg. Permasalahan dari kurangnya pemanfaatan limbah kotoran sapi dapat dilihat dari banyaknya limbah yang hanya dibuang ke sungai, dibakar, atau di biarkan menggunung. Dari permasalahan tersebut dilakukan pengolahan limbah kotoran sapi menjadi pupuk organik bokashi. Selain dapat meminimalisir dampak akibat limbah kotoran sapi, pupuk organik bokashi menjadikan nilai tambah karena memiliki nilai ekonomis serta mendukung kegiatan pertanian untuk mengembalikan kesuburan lahan di desa Panditan. Berangkat dari rasa keperdulian dan memberikan manfaat yang lebih besar bagi masyarakat maka team dosen Program Studi Teknologi Hasil Petanian ITSNU Pasuruan mengadakan program pembinaan dan pelatihan pembuatan pupuk bokashi. Metode pengabdian yang digunakan dalam kegiatan ini adalah metode ceramah dan praktek pembuatan pupuk bokashi. Hasil dari program ini adalah animo yang ditunjukkan oleh masyarakat pada saat kegiatan pembinaan berlangsung memperlihatkan ketertarikan yang tinggi terhadap kegiatan pembuatan pupuk bokashi yang dapat dimanfaatkan oleh masyarakat di desa Panditan.
Study Of Antioxidant Activity Of Kombucha Beverage: Literature Review Yunita Khilyatun Nisak
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 10 No 1 (2023)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v10i1.3311

Abstract

Kombucha merupakan minuman yang diperoleh dengan cara fermentasi teh manis menggunakan simbiotik dari bakteri dan khamir. Jika dibandingkan dengan teh non-fermentasi, kombucha mempunyai kandungan antioksidan yang lebih tinggi karena selama proses fermentasi terjadi pembentukan asam-asam organik yang mengakibatkan terjadinya peningkatan senyawa fenol dan peningkatan aktivitas antioksidan yang ditandai dengan tingginya rasio pengikatan radikal DPPH dan ABTS. Selain itu, kombucha juga dapat menghambat peroksidasi asam linoleat dan mengkelat senyawa logam yang bersifat prooksidan.
INCREASING CASSAVA JERKY PROTEIN THROUGH THE FERMENTATION PROCESS USING SACCHAROMYCES CEREVISIAE AND RHIZOPUS ORYZAE Nurhayati, Anis Anis; Khurniyati, Maylina Ilhami; Nisak, Yunita Khilyatun
Jurnal IPTEK Vol 27, No 2 (2023)
Publisher : LPPM Institut Teknologi Adhi Tama Surabaya (ITATS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31284/j.iptek.2023.v27i2.5055

Abstract

Cassava is a plant that is easy to grow in Indonesia. People generally use cassava as a food source of carbohydrates, while the leaves are used as a vegetable by processing it into curry or stir-fry. Cassava leaves have high nutritional value but have yet to be used optimally; most become agricultural waste. This study aims to increase cassava leaf jerkys nutritional value (protein) using microbial fermentation. The experimental design used in this study was a factorial, Completely Randomized Design with two factors: the type of microbe (Saccharomyces cerevisiae, Rhizopus oryzae) and fermentation time (2, 3, 4 and 5 days). The parameters analyzed were protein content, ash content, fat content, carbohydrate content, water content and consumer preference level. From the results of this study, there was an increase in protein levels in cassava leaves for up to 120 hours (5 days), 15.395% using Saccharomyces cerevisiae and 16.165% using Rhizopus oryzae. The ash content significantly differs from treatments with shorter fermentation times of 96 hours, 72 hours or 48 hours. There is no significant difference in the percentage of water content in the various treatments between the treatments. The highest score in the organoleptic test is A2B4 (jerky with the addition of Rhizopus oryzae with a fermentation time of 120 hours).
HEDONIC TEST AND HEDONIC QUALITY TEST OF KOMBUCHA FROM VARIOUS TYPES OF INDONESIAN HERBS Nisak, Yunita Khilyatun; Khurniyati, Maylina Ilhami; Nurbaya, Syarifa Ramadhani; Nugroho, Endik Deni
Jurnal IPTEK Vol 27, No 2 (2023)
Publisher : LPPM Institut Teknologi Adhi Tama Surabaya (ITATS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31284/j.iptek.2023.v27i2.5061

Abstract

Since the COVID-19 pandemic, people have learned the importance of consuming vitamins or supplements that boost the immune system. In fact, compounds that enhance the immune system, usually called immunomodulators, can be obtained easily around us, one of which is from TOGA (Family Medicinal Plants). Even though TOGA has been known for a long time, the utilization of TOGA still needs to be improved, even though the bioactive compounds in TOGA can be utilized, one of which is by fermenting it into kombucha. The method used in this study is quantitative and descriptive. The results of this study indicate that based on pH analysis, kombucha had a pH between 3.4 and 3.89 before fermentation. Meanwhile, after fermentation, the kombucha pH dropped to 2.89 – 3.08. The results of the hedonic test showed that curcuma kombucha had the highest average value in terms of aroma, colour, flavour, sensation of soda and overall preference. The results of the hedonic quality test showed that the preferred TOGA kombucha had a slightly pungent aroma, pale yellow colour, quite sour flavour and quite pronounced soda sensation.
Co-Authors Abd Rohim Anis Nurhayati Endik Deni Nugroho Maylina Ilhami Khurniyati Pinctada Putri Pamungkas Syarifa Ramadhani Nurbaya