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All Journal Jurnal Dinamika Pengabdian (JDP) Panrita Abdi - Jurnal Pengabdian pada Masyarakat Canrea Journal: Food Technology, Nutritions, and Culinary Journal JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) GEMBIRA (Pengabdian Kepada Masyarakat)
Jumriah Langkong, Jumriah
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Religion Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Education Engineering Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Journal : Jurnal Dinamika Pengabdian (JDP)

 1 
PENGEMBANGAN OLAHAN TOMAT ENREKANG DALAM BENTUK KURMA TOMAT (KARAKTERISTIK KURMA TOMAT) Laga, Amran; Langkong, Jumriah; Muhpidah, .; Fitri, .; Wakiah, Nurul
Jurnal Dinamika Pengabdian Vol. 4 (2018): JURNAL DINAMIKA PENGABDIAN VOL. 4 NO. (EDISI KHUSUS) NOVEMBER 2018
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v4iK.5437

Abstract

Tomatoes are one of the common fruit that is known to public. It has high availability and easy to be found in the market. Fresh tomatoes processing is still limited in some product meanwhile tomatoes are easily damaged and have a short-lived due to its high water content and presence of physical damages.  The processing of tomatoes into the product with lower water content such as dates (candied) is one of the methods to prolong shelf life and prevent it from the damage. The purpose of this paper is to increase the economic value of tomatoes through the processing into the tomatoes dates. This research is expected to provide benefits for farmers and processing industries, primarily engaged in the processing of vegetables and fruits, to support the development of agro-industries in rural areas. Making tomatoes dates begins with the sorting process, adding sugar to the ratio of tomatoes and sugar 2:1, then cooking on low heat and drying for 12 hours with observations every 3 hours. Tomato dates are divided into blanching and non-blanching tomatoes. It was concluded that blanching tomatoes is the best treatment with, water content of 13.8%, pH 5.32 and can maintaned total vitamin C of 60.25% during drying process. Organoleptic test showed that the panelists preferred the blanching tomatoes based on color, aroma, texture and taste.Keywords: Tomatoes, Tomato Dates, Blanching, Non-blanching
PENERAPAN TEKNOLOGI PENGOLAHAN DAN PENGEMASAN OLAHAN “CHAO” IKAN DI PELELANGAN PAOTERE KECAMATAN UJUNG TANAH KOTA MAKASSAR Langkong, Jumriah; Abdullah, Nurlailah; Rahman, Andi Nur Faidah
Jurnal Dinamika Pengabdian Vol. 5 No. 1 (2019): JURNAL DINAMIKA PENGABDIAN VOL. 5 NO. 1 OKTOBER 2019
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v5i1.8120

Abstract

ABSTRAKSulawesi Selatan khususnya di Kecamatan Ujung Tanah pada pelelangan Paotere merupakan lokasi yang potensial dengan berbagai hasil perikanannya.Hasil perikanan merupakan sumber protein hewani yang paling baik, karena mengandung protein yang cukup tinggi dan komposisi asam amino yang lengkap (kualitas yang tinggi). Ikan merupakan merupakan sumber zat-zat gizi terpenting bagi tubuh, selain mengandung semua zat-zat gizi tersebut diatas, juga mempunyai struktur protein yang sesuai dengan tubuh sehingga sangat baik untuk pertumbuhan anak-anak. Produk olahan ikan udang dan ikan adalah makanan tradisional yang sudah umum dikenal di Sulawesi Selatan khususnya di Pelelangan ikan Paotere. Produk “chao” memiliki cita rasa khas dan merupakan makanan kegemaran masyarakat pada umumnya. Metode pelaksanaan yang dilakukan di kelompok usaha nelayan ikan dan udang dengan melakukan pelatihan dan penyuluhan tentang teknologi pengolahan dan pengemasan olahan “chao” ikan dan bahan baku serta sanitasi kebersihan. Selain itu untuk meningkatkan kualitas produk “chao” ikan dilakukan uji organoleptik meliputi warna, rasa aroma dan tekstur “chao” ikan. Hasil yang diharapkan dalam pengabdian ini dapat meningkatkan perbaikan teknologi pengolahan dan pengemasan olahan “chao” yang berkualitas dan memenuhi standar SNI.Kata Kunci: Ikan, Fermentasi,”Chao”, dan Pelelangan paotere Makassar. ABSTRACTSouth Sulawesi, especially in Ujung Tanah District, at the Paotere auction is a potential location with a variety of fishery products. Fishery products are the best source of animal protein, because they contain quite high protein and complete amino acid composition (high quality). Fish is a source of the most important nutrients for the body, besides containing all the nutrients mentioned above, it also has a protein structure that is suitable for the body so it is very good for the growth of children. Processed shrimp and fish products are traditional foods that have been commonly known in South Sulawesi, especially at the Paotere fish auction, "Chao" products have a distinctive taste and are a favorite food of the general public. The method of implementation is carried out in the fish and shrimp fishermen business group by conducting training and counseling on processing and packaging technology for "chao" fish and raw materials and sanitation hygiene. In addition to improving the quality of fish "chao" products, organolepotic tests include color, flavor, aroma and texture of "chao" fish. The expected results in this service can improve the processing and packaging technology of processed "chao" quality and meet SNI standards.Keywords: Fish, Fermentation, "Chao", Paotere Fish Auction Makassar.
PERBAIKAN MUTU PRODUK USAHA JAGUNG MARNING “MAWAR” DI KABUPATEN TAKALAR Rahman, Andi Nur Faidah; Jalaluddin, .; Langkong, Jumriah
Jurnal Dinamika Pengabdian Vol. 5 No. 2 (2020): JURNAL DINAMIKA PENGABDIAN VOL. 5 NO. 2 MEI 2020
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v5i2.10137

Abstract

The "Mawar" marning corn business group is a group business located in Sompu Village, Pattallassang District, Takalar Regency, South Sulawesi. Marning corn is a processed product of corn by boiling it with a solution of calcium hydroxide, dried, then fried. However, based on the results of direct interviews with owners, several obstacles faced were the problem of drying in the rainy season and marketing problems that were constrained by the short shelf life of marning corn. This is caused by the use of simple packaging. This activity is aimed to improve the quality of "Mawar" marning corn through the application of vacuum packaging, drying oven technology, and the use of oxygen adsorbent. The method used in this activity is counseling and training. Community service activities have been done by inviting mothers who are around the business as many as 20 people as the partner. The activity was carried out with two sessions namely: (1) Delivery of material and discussion; (2) Practice. Based on the results of filling in the questionnaire by the participants it was found that there was an increase in participant's knowledge from 15% to 90% regarding the benefits of vacuum packaging, drying oven, and oxygen adsorbent. In addition there was an increase in the skills of participants in using vacuum packaging equipment and drying oven from 10% to 100%. Based on the result, it can be concluded that the counseling and training activities carried out successfully because of an increase in knowledge and skills of participants.Keywords: Marning corn, vacuum packaging, drying oven. ABSTRAKKelompok usaha jagung marning “Mawar” merupakan salah satu kelompok usaha yang terletak di Desa Sompu, Kecamatan Pattallassang, Kabupaten Takalar, Sulawesi Selatan. Jagung marning merupakan produk hasil olahan jagung dengan cara direbus dengan larutan kapur sirih (kalsium hidroksida), dikeringkan, kemudian digoreng. Namun, berdasarkan hasil wawancara langsung dengan pemilik usaha, beberapa kendala yang dihadapi yaitu masalah pengeringan pada musim penghujan dan masalah pemasaran yang terkendala dengan masa simpan jagung marning yang tidak terlalu lama. Hal ini salah satunya disebabkan oleh penggunaan kemasan yang sederhana. Kegiatan pengabdian ini ditujukan untuk memperbaiki mutu jagung marning “Mawar” melalui penerapan pengemasan vakum, teknologi oven pengering dan penggunaan penyerap oksigen. Metode yang digunakan dalam kegiatan pengabdian ini adalah penyuluhan dan pelatihan. Kegiatan pengabdian telah dilakukan dengan mengundang ibu-ibu yang berada disekitar usaha sebanyak 20 orang sebagai mitra. Kegiatan dilakukan dengan dua sesi yaitu: (1) Penyampaian materi dan diskusi; (2) Praktek. Berdasarkan hasil pengisian kuisioner oleh peserta diperoleh bahwa terjadi peningkatan pengetahuan peserta dari 15% menjadi 90% mengenai manfaat pengemasan vakum, oven pengering, dan penyerap oksigen. Selain itu terjadi peningkatan keterampilan peserta dalam menggunakan alat pengemas vakum dan oven pengering yaitu dari 10% menjadi 100%. Berdasarkan hal tersebut dapat disimpulkan bahwa kegiatan penyuluhan dan pelatihan yang diadakan berhasil karena adanya peningkatan pengetahuan dan keterampilan peserta.Kata kunci: Jagung marning, kemasan vakum, oven pengering.
Co-Authors . Fitri . Jalaluddin A. Hermina Julyaningsih Abdullah, Nurlaila Abdullah, Nurlailah Adiansyah Adiansyah, Adiansyah Amran Laga Fitri Fitri Hanifa, Arini Putri Hidayat, Sherli Hatul K. Sukendar, Nandi M. Tahir, Mulyati Meta Mahendradatta Muhammad Asfar Muhpidah, . Muhpidah, Muhpidah N Marina Nur Faidah Rahman, Andi Rahman, Andi Nur Faidah Salengke, Salengke Septianti, Erina Sri Purwanti Syahriani Syahrir Tahir, Mulyati M Wakiah, Nurul Yuansah, Sunrixon Carmando