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All Journal GANEC SWARA Jurnal Gema Ngabdi Food Scientia: Journal of Food Science and Technology Jurnal Abdimas Kartika Wijayakusuma Jurnal Kolaboratif Sains 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
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Sosialisasi CPPOB pada Kelompok Wanita Tani di Desa Lendang Nangka untuk Menunjang Desa Wisata Rina; Meikapasa, Ni Wayan Putu; Isnain , Fuad Sauqi; Naufali, Muhammad Nizhar
Jurnal Ilmiah Pengabdian dan Inovasi Vol. 1 No. 2 (2022): Jurnal Ilmiah Pengabdian dan Inovasi (Desember)
Publisher : Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (691.321 KB) | DOI: 10.57248/jilpi.v1i2.45

Abstract

One of the important things in organizing a tourist village is the availability of typical snacks or processed food products that can be used as souvenirs for tourists. Especially in Lendang Nangka as one of famous tourist village. The Women Farmers Group (KWT) plays an important role in supporting the availability of processed food products for tourist villages. One of the problems faced by KWT in this village is the limited information regarding good processing of processed food (CPPOB) or Good Manufacturing Process (GMP) so that the products cannot be used as souvenirs. The methods used in the implementation of Community Service (PkM) are surveys, presentations and discussions. The expected output of this activity is that this KWT able to implement CPPOB properly so that it can produce healthy, safe and high quality souvenir products in order to support the existence of the Lendang Nangka tourist village. Through this community service, KWT members become more aware of the importance of implementing CPPOB and easily applied it when processing souvenir products.
Pengembangan Inovasi Produk dan Peningkatan Pemasaran Sate Tanjung Frozen di Poklahsar Pariah Desa Tanjung Kecamatan Tanjung Kabupaten Lombok Utara Dethan, Stevany Hanalyna; Meikapasa, Ni Wayan Putu; Wardi, Putri Amalia
Jurnal Abdimas Kartika Wijayakusuma Vol 6 No 1 (2025): Jurnal Abdimas Kartika Wijayakusuma
Publisher : LPPM Universitas Jenderal Achmad Yani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26874/jakw.v6i1.607

Abstract

Sate Tanjung merupakan makanan hasil olahan berbahan dasar ikan yang merupakan komoditas hasil laut utama yang dimiliki oleh sebagian besar daerah pesisir di Kecamatan Tanjung khususnya yang terletak di semenanjung utara Pulau Lombok. Permasalahan produksi yang dialami oleh mitra terkait dengan proses produksi, penyimpanan bahan baku dan pengemasan produk sate ikan tanjung. Permasalahan pemasaran yang dialami mitra adalah kesulitan dalam meningkatkan volume dan omset penjualan serta rendahnya daya saing akibat banyaknya kompetitor sejenis yang memiliki akses pasar lebih mudah. Tujuan kegiatan pengabdian kepada masyarakat yang dilakukan oleh tim ini adalah sebagai sarana untuk membantu mitra memecahkan permasalahan terkait pengembangan usaha yang memerlukan bantuan berupa peralatan dan pengetahuan untuk dapat mengembangkan inovasi produk dan teknologi terkait dengan permasalahan mitra. Metode yang digunakan adalah kualitatif dan tahapan pelaksanaannya difokuskan pada aspek-aspek spesifik sesuai dengan permasalahan dan solusi yang telah disepakati bersama antara tim dengan mitra. Hasil kegiatan pengabdian ini menyimpulkan mitra perlu meningkatkan penggunaan bahan baku ikan, membuat produk Sate Tanjung frozen, membuat desain logo, stiker produk, dan memiliki media sosial (Facebook dan Instagram) sebagai sarandalam pengembangan inovasi produk serta peningkatan pemasaran sate ikan Tanjung Inaq Kati.
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.
Co-Authors Adhamatika, Adhima CATHARINA, THERESIA SUZANNA Dwi Aulia Savitri Heldiyanti, Rina HERLINA, SILFIA Husnita Komalasari Ida Ayu Nopiari Indah Nalurita Ine Karni Isnain , Fuad Sauqi Kartika Gemma Pravitri KETUT MARINI, IDA AYU Lalu Danu Prima Arzani MADE SUMA WEDASTRA Maharani, Andika Ellena Saufika Hakim MARSELINA WONDA PANDAK Mia Ulpiana Muhammad Nizhar Naufali Pratiwi, Nindya Putri Cossy Putri, Destiana Adinda Putri, Nadila Rina STEVANNY HANALYNA DETHAN Stevany Hanalyna Dethan SUARTHA, I DEWA GEDE THERESIA SUZANNA CATHARINA Tomi Tri Sujaka Ulpiana, Mia Wardi, Putri Amalia