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All Journal GANEC SWARA Jurnal Gema Ngabdi Food Scientia: Journal of Food Science and Technology Jurnal Abdimas Kartika Wijayakusuma Journal of Artificial Intelligence and Digital Business Jurnal Ilmiah Pengabdian dan Inovasi Jurnal Teknologi dan Mutu Pangan Food and Agro-industry (FAGI) Journal Food and Agro-industry (FAGI) Journal KOPEMAS
PUTU MEIKAPASA, NI WAYAN
Universitas Bumigora
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Social Sciences Other

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Pendampingan Sertifikasi Halal pada Produk Kopi Khas Lombok di PT Beriuk Pacu Jaya Putri, Destiana Adinda; Maharani, Andika Ellena Saufika Hakim; Meikapasa, Ni Wayan Putu; Arzani, Lalu Danu Prima; Naufali, Muhammad Nizhar; Adhamatika, Adhima
Jurnal Ilmiah Pengabdian dan Inovasi Vol. 1 No. 4 (2023): Jurnal Ilmiah Pengabdian dan Inovasi (Juni)
Publisher : Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57248/jilpi.v1i4.124

Abstract

Halal certification is an effort to protect consumers from consuming non-halal food by providing halal labels on packaging of product. The halal label is one of the requirement that influences decision making by consumers who want to buy the food products especially in Indonesia, one of the country with a high Muslim population. The Community Service Program (PKM) is implemented at coffee processing business actors with the trademark D'Bajangs produced by PT. Beruk Pacu Jaya located in Central Lombok.  The purpose of this activity is to increase the knowledge regarding the importance of Halal Certificatio for Small Micro Enterprise (UMK) and obtain the Halal Certificate. The method used in this activity is the lecture method, discussion and work instruction exercises. The results of this activity were increasing knowledge of the halal quality assurance system and understanding that halal certification is very important for its products. So that public trust in UMK products increases thereby increasing sales. As well as overseeing UMKM PT. Beriuk Pacu Jaya to obtain halal certification for typical Lombok coffee products with the trademark D'Bajangs in the SEHATI22 program initiated by BPJPH.
Sosialisasi dan Pelatihan Pemanfaatan Limbah Kulit Kopi menjadi Teh Herbal Cascara Celup Naufali, Muhammad Nizhar; Ni Wayan Putu Meikapasa; Dwi Aulia Savitri
Jurnal Ilmiah Pengabdian dan Inovasi Vol. 2 No. 2 (2023): Jurnal Ilmiah Pengabdian dan Inovasi (Desember)
Publisher : Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57248/jilpi.v2i2.306

Abstract

Cascara are side material that resulting from grinding the coffee beans. Cascara can be processed into refreshing herbal tea contain high nutrition level and it has profitable economic value. Women Farmers group (KWT) Elong Tuna located in Lantan Village, North Batukliang District Central Lombok Regency are only considered that cascara is just a waste material and not utilized to lack of knowledge and information about how to processed it. This community service activity (PkM) was aim to give education and information about benefits of cascara as well as providing training on how to process cascara into herbal tea. The method used in this Community Service Program (PkM) is socialization with presentations, discussions and training on how to processing cascara into cascara herbal tea. The community members of the Women's Farmers Group (KWT) Elong Tuna feel that from this Community Service Program (PkM) they have gained knowledge in processing cascara and are motivated to produce cascara herbal tea in order to increase income for the KWT members.
Pengaruh Perbedaan Metode Produksi Terhadap Karakteristik Fisikokimia dan Organoleptik Gula Semut Aren: Effect of Different Production Methods on Physicochemical and Organoleptic Characteristics of Palm Granulated Sugar Meikapasa, Ni Wayan Putu; Ulpiana, Mia; Putri, Nadila
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 1 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i1.5277

Abstract

Granulated palm sugar is a natural sweetener product that is gaining popularity due to its low glycemic index and its beneficial health effects. There are two primary methods of producing palm sugar: direct production from fresh sap and reprocessing of molded palm sugar. This study aims to investigate the impact of various production methods on the physicochemical and organoleptic properties of granulated palm sugar. The research employed a Completely Randomized Design (CRD) with one factor, namely the cooking method, consisting of direct production from fresh sap (PL) and production through reprocessing molded sugar (PC). The observed parametersincluded moisture content, ash content, yield, reducing sugar content, and organoleptic tests covering color, aroma, taste, and texture. The analysis results showed significant differences in all tested physicochemical parameters. The PC granulated palm sugar had a lower moisture content, yield, reducing sugar content compared to PL and higher ash content. In the organoleptic tests, PC palm sugar scored significantly higher in terms of color, aroma, taste, and texture. This study concludes that the production method using molded sugar is more recommended, as it produces palm sugar with a more stable quality, meets the standard, and is more preferred by consumers. This research is expected to serve as a basis for determining the appropriate method for producing high-quality granulated palm sugar.
Karakteristik Biji Kakao Fermentasi Dan Non Fermentasi Arzani, Lalu Danu Prima; Meikapasa, Ni Wayan Putu
The Journal of Teknologi Pangan Vol 4 No 2 (2023): Peluang dan Tantangan Bahan Pengawet Makanan Alami dalam Memperpanjang Umur Simpa
Publisher : Faculty of Agriculture Science & Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/fagi.v4i2.3693

Abstract

Fermentasi biji kakao dapat memengaruhi kualitas dengan penurunan senyawa fenolik dan aktivitas antioksidan. Tujuan dari artikel ini adalah untuk mengetahui karakteristik biji kakao yang difermentasi dan tidak difermentasi. Metode yang digunakan dalam penelitian ini adalah studi literatur yang berasal dari Google Scholar, Science Direct, Pubmed dan Research Gate. Adapun pemilihan jurnal yang disitasi telah melalui proses skrining berdasarkan kriteria inklusi, khusus dan eksklusi. Fermentasi biji kakao merupakan tahap penting dalam pengolahan pascapanen kakao, melibatkan suksesi mikrobial dari khamir, bakteri asam laktat (LAB), hingga bakteri asam asetat (AAB), serta berbagai spesies Bacillus dan fungi filamen. Proses ini tidak hanya menghilangkan lendir pada biji kakao, tetapi juga mempersiapkan biji melalui enzim yang memodifikasi warna, rasa, dan aroma. Hasil fermentasi biji kakao juga memengaruhi komposisi kimia, dengan kandungan lemak, protein, pati, sukrosa, theobromin, kafein, dan senyawa polifenol yang berubah. Biji kakao mengandung komponen fenolik, flavanol, antosianidin, proantosianidin, epikatekin, katekin, serta zat psikoaktif seperti teobromin dan kafein. Selain itu, biji kakao menghasilkan senyawa volatil yang berkontribusi pada aroma dan rasa produk akhir, seperti 3-hidroksi-2-butanon, 1-metilpiperidin, dan 2,6-dimetilpirazin. Perubahan warna biji kakao menjadi coklat terjadi akibat oksidasi polifenol, yang membentuk tanin dan memberikan warna coklat. Studi komponen volatil pada berbagai klon kakao menunjukkan variasi, dengan beberapa komponen seperti asam asetat, asam tetradekanoat, dan pirazin muncul pada setiap klon yang telah mengalami proses fermentasi. Senyawa volatil dan non-volatil, bersama dengan komponen kimia lainnya, memberikan kontribusi pada karakteristik warna, rasa, dan aroma pada biji kakao yang dihasilkan
Pendugaan Umur Simpan Saus Tomat Homemade Menggunakan Model Arrhenius pada Suhu Penyimpanan Berbeda: Estimation of Shelf Life of Homemade Tomato Sauce Using Arrhenius Model at Different Storage Temperatures Meikapasa, Ni Wayan Putu; Pravitri, Kartika Gemma; Arzani, Lalu Danu Prima
Jurnal Teknologi dan Mutu Pangan Vol. 3 No. 1 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i1.4058

Abstract

Homemade tomato sauce products have the advantage of having a composition that can be ensured to contain minimal harmful chemicals. However, like other processed products, of course, the product will experience a decrease in quality along with the length of storage time. This study aims to determine changes in the quality of tomato sauce produced on a home scale (homemade ketchup) during one month of storage at storage temperatures of 10oC, 250oC, and 350oC. The method used to predict shelf life is the Arrhenius calculation model, which observes changes in pH, aw, and Total Microbes. The findings showed that the pH of tomato sauce tended to decrease with the length of storage time. The number of microbes increased with the increasing temperature and length of storage. Meanwhile, temperature and length of storage did not affect water activity. However, aw tends to increase with the temperature and length of storage. The results of estimating the shelf life with the Arrhenius model based on the water activity (aw) parameter showed that the shelf life of the sauce was 151.75 days with a quality decline rate of 0.001068/day at a storage temperature of 10oC; 96.07 days with a quality decline rate of 0.001685/day at a storage temperature of 25oC and 72.6 days with a quality decline rate of 0.002227/day at a storage temperature of 35oC. The implications of this study indicate that storage at 10oC can extend the shelf life of both tomato sauce products, so producers and consumers need to consider the optimal storage temperature based on the results of this study.
Analisis Total Oxidation Value Minyak Goreng Bekas pada Beberapa Produk Olahan Pangan di Pasaran: Analysis Total Oxidation Value of Used Cooking Oil in Some Processed Food Products on The Market Pratiwi, Nindya Putri Cossy; Meikapasa, Ni Wayan Putu
Jurnal Teknologi dan Mutu Pangan Vol. 3 No. 2 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i2.4782

Abstract

Repeated use of cooking oil at high temperatures encourages this oxidation of oil. This condition often creates a dilemma, on the one hand for traders tend to prioritize economic value over health aspects. This research aims to identify and analyze the TOTOX value in used cooking oil which is used by food sellers in the Merak neighborhood, Banten. Research methods is a laboratory experiment by taking 5 samples of used cooking oil Random from different sellers. The research results show that the lowest peroxide value was found in catfish pecel sellers (0.57 mek O2/kg) and highest among gado-gado sellers (2.84 mek O2/kg), but still below the maximum limit. P-anisidine value with the highest levels among warteg sellers (22.57) and the lowest among sellers of flour fried chicken (0.98). Mark TOTOX with the highest levels at warteg sellers (27.57 mek O2/kg) and the lowest at seller of flour fried chicken (5.30 mek O2/kg). All used cooking oils are tested in This researchstill meets the requirements for peroxide figures. However, there are three sellers (Warteg, Pecel Lele, and Gado-gado) which has a TOTOX value exceeding the permitted limit. Therefore, it is important to carry out routine monitoring of The quality of used cooking oil, especially from sellers who have a high TOTOX value, is useful ensure consumer safety.
Inovasi Sistem Peternakan Lebah Madu Trigona Berbasis Eduekowisata dan Penerapan Teknologi Tepat Guna untuk Peningkatan Produktivitas Kelompok Masyarakat di Desa Medana, Kecamatan Tanjung, Kabupaten Lombok Utara Ni Ketut Putri Nila Sudewi Sudewi; Ni Wayan Putu Meikapasa; Stevany Hanalyna Dethan
Jurnal Abdimas Kartika Wijayakusuma Vol 7 No 2 (2026): Jurnal Abdimas Kartika Wijayakusuma
Publisher : LPPM Universitas Jenderal Achmad Yani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26874/jakw.v7i2.1452

Abstract

Desa Medana di Kecamatan Tanjung, Kabupaten Lombok Utara, memiliki potensi strategis dalam pengembangan ekonomi berbasis pertanian dan peternakan. Salah satu komoditas unggulan yang mulai berkembang adalah budidaya lebah madu Trigona, yang berpotensi menjadi sumber pendapatan tambahan bagi masyarakat pedesaan. Namun demikian, keterbatasan dalam hal pendampingan, akses teknologi, serta pengelolaan usaha yang belum optimal menyebabkan produksi madu dan peningkatan pendapatan masyarakat belum signifikan. Oleh karena itu, program pengabdian ini dilaksanakan untuk memberdayakan Kelompok Tani “Karya Mekar” melalui penerapan model “gubug stup” berbasis eduekowisata. Selain itu, program ini juga mengintegrasikan pemanfaatan limbah kelapa menjadi cocopeat sebagai bentuk diversifikasi usaha yang bernilai ekonomi. Metode pelaksanaan meliputi tahap sosialisasi, pelatihan teknis, penerapan teknologi berbasis invensi paten, pendampingan intensif, serta evaluasi capaian program. Hasil yang diharapkan dari kegiatan ini adalah meningkatnya produktivitas panen madu, penguatan kapasitas pengelolaan budidaya Trigona, terbukanya peluang eduwisata berbasis pedesaan, serta terwujudnya ekonomi sirkular melalui pemanfaatan limbah pertanian. Dengan demikian, program ini diharapkan mampu meningkatkan kesejahteraan dan kemandirian masyarakat secara berkelanjutan.
Karakteristik Fisik Gelatin dari Kulit Ikan Nila (Oreochromis niloticus) Hasil Ekstraksi Menggunakan Asam Organik: The Physical Characteristics of Nile Tilapia (Oreochromis niloticus) Fish Skin Gelatin Extracted Organic Acids Kartika Gemma Pravitri; Ni Wayan Putu Meikapasa; Destiana Adinda Putri
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.4797

Abstract

Tilapia skin contains high levels of collagen, making it a suitable raw material for gelatin production. To convert collagen into gelatin, pretreatment is required by soaking the skin in an acid solution. The objective of this study was to determine the physical characteristics of gelatin from tilapia skin using organic acids (lactic acid and acetic acid) and different extraction temperatures (60°C and 70°C). This study used a completely randomized factorial design with treatments using acetic acid at an extraction temperature of 60°C, acetic acid at an extraction temperature of 70°C, lactic acid at an extraction temperature of 60°C, and lactic acid at an extraction temperature of 70°C. The results showed that the best results were obtained from the treatment of lactic acid with an extraction temperature of 70°C, with a yield of 15.69% and a viscosity of 4.1 cPs. Meanwhile, the gel strength ranged from 4.17 to 4.34 gBloom, which means that this tilapia gelatin cannot yet form a gel. As for the color parameter, the highest brightness level was obtained in the lactic acid treatment with an extraction temperature of 60°C. This study concludes that the use of acetic acid and lactic acid, as well as different extraction temperatures, can increase the yield, viscosity, and color intensity of gelatin. Therefore, this study is expected to serve as the basis for the development of a more efficient and environmentally friendly extraction method.
Pengaruh Formulasi Tepung Ubi Jalar Ungu dan Mocaf Terhadap Karakteristik Fisikokimia Gluten-Free Cookies: The Effect of Purple Sweet Potato Flour and Mocaf Formulations on Physicochemical Properties of Gluten-Free Cookies Zulkarnaen Zulkarnaen; Ni Wayan Putu Meikapasa; Husnita Komalasari
Jurnal Teknologi dan Mutu Pangan Vol. 5 No. 1 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v5i1.6072

Abstract

Gluten-free cookies are a type of biscuit developed as a dietary alternative for individuals with gluten intolerance, while also supporting food diversification through the use of local raw materials rich in carbohydrates and functional components. This study aims to analyze the effect of formulations containing purple sweet potato flour and mocaf on the physicochemical properties of gluten-free cookies. This study employed an experimental method using a one-factor completely randomized design with three treatmentswith different proportion of mocaf:purple sweet potato flour, P1 (30%: 70%), P2 (50%: 50%), and P3 (70%: 30%). The parameters analyzed included moisture content, crude fiber content, hardness, color (L*, a*, and b*), and spread ratio. The data were statistically analyzed using ANOVA and followed by a post-hoc test for significant differences at a 5% significance level (P < 0.05). The results showed that variations in formulation had a significant effect on moisture content (3.42%–5.77%), crude fiber content (2.34%–3.55%), hardness (4.58–38.47 g), L* value (36.32–52.69), b* value (3.00–5.53), and spread ratio (3.00–5.53). Thus, the conclusion of this study is that differences in the formulations of purple sweet potato flour and mocaf were shown to affect the physicochemical characteristics of gluten-free cookies. It is hoped that this study can serve as a basis for the development of gluten-free cookies based on Local Food Resources.  
Digital Marketing, Pengalaman Gastronomi dan Citra Gastronomi Sebagai Determinan Daya Tarik Wisata Gastronomi Pangan Lokal Stevany Hanalyna Dethan; Ni Wayan Putu Meikapasa; I Gusti Made Subrata; Baiq Dinna Widiyasti
RIGGS: Journal of Artificial Intelligence and Digital Business Vol. 5 No. 2 (2026): Mei-Juli
Publisher : Prodi Bisnis Digital Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/riggs.v5i2.9419

Abstract

Pariwisata gastronomi pangan lokal menjadi salah satu daya tarik utama di Pulau Lombok, Nusa Tenggara Barat. Penelitian ini bertujuan untuk menganalisis digital marketing, pengalaman gastronomi, dan citra gastronomi sebagai determinan daya tarik wisata gastronomi pangan lokal di Pulau Lombok. Jenis penelitian ini adalah kuantitatif dengan pendekatan deskriptif eksplanatif. Sampel penelitian sebanyak 160 responden wisatawan yang dipilih menggunakan teknik purposive sampling. Data dikumpulkan melalui wawancara dan kuesioner dengan skala likert. Analisis data yang dilakukan pada penelitian antara lain uji instrumen, uji asumsi klasik, analisis regresi linier berganda dan uji hipotesis. Hasil penelitian ini menyimpulkan pertama, bahwa digital marketing berpengaruh positif dan signifikan terhadap daya tarik wisata gastronomi pangan lokal di Pulau Lombok. Kedua, pengalaman gastronomi berpengaruh positif dan signifikan terhadap daya tarik wisata gastronomi pangan lokal di Pulau Lombok. Ketiga, citra gastronomi berpengaruh positif dan signifikan terhadap daya tarik wisata gastronomi pangan lokal di Pulau Lombok. Di mana citra gastronomi menunjukkan variabel yang memiliki pengaruh paling kuat, diikuti oleh pengalaman gastronomi dan digital marketing.  Keempat, bahwa secara simultan digital marketing, pengalaman gastronomi dan citra gastronomi berpengaruh positif dan signifikan terhadap daya tarik wisata gastronomi pangan lokal. Secara keseluruhan, penelitian ini memberikan bukti empiris bahwa penguatan ketiga variabel tersebut dapat menjadi solusi strategis dalam mengoptimalkan potensi wisata gastronomi pangan lokal di Pulau Lombok sebagai bagian dari pembangunan ekonomi kreatif dan pariwisata berkelanjutan di Provinsi Nusa Tenggara Barat.
Co-Authors Adhamatika, Adhima Baiq Dinna Widiyasti CATHARINA, THERESIA SUZANNA Destiana Adinda Putri Dwi Aulia Savitri Heldiyanti, Rina HERLINA, SILFIA Husnita Komalasari I Gusti Made Subrata Ida Ayu Nopiari Indah Nalurita Ine Karni Isnain , Fuad Sauqi Kartika Gemma Pravitri Kartika Gemma Pravitri KETUT MARINI, IDA AYU Lalu Danu Prima Arzani MADE SUMA WEDASTRA Maharani, Andika Ellena Saufika Hakim MARSELINA WONDA PANDAK Muhammad Nizhar Naufali Ni Ketut Putri Nila Sudewi Sudewi Pratiwi, Nindya Putri Cossy Putri, Destiana Adinda Putri, Nadila Rina STEVANNY HANALYNA DETHAN Stevany Hanalyna Dethan SUARTHA, I DEWA GEDE Tomi Tri Sujaka Ulpiana, Mia Wardi, Putri Amalia Zulkarnaen Zulkarnaen