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All Journal Pro Food AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan JMM (Jurnal Masyarakat Mandiri) Jurnal Agrotek UMMat SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pengabdian Magister Pendidikan IPA Jurnal Abdimas Ilmiah Citra Bakti (JAICB) Jurnal Ilmiah Abdi Mas TPB Unram Jurnal Agro Dedikasi Masyarakat (JADM) Journal of Agritechnology and Food Processing Food and Agro-industry (FAGI) Journal Food and Agro-industry (FAGI) Journal
Syirril Ihromi, Syirril
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Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Influence of adding earl flower extract (Clitoria Ternatea L.) on the fruit leather quality of kersen fruit (Muntingia Calabura L.) Hardianingsih, Lusi; Saputrayadi, Adi; Ihromi, Syirril
Journal of Agritechnology and Food Processing Vol 4, No 1 (2024)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v4i1.24265

Abstract

Fruit leather is a thin sheet-shaped processed product with a distinctive consistency and flavor according to the type of fruit used as its main raw material. This study aims to determine the effect of the addition of telang flower extract on the quality of fruit leather of kersen fruit and to determine the right addition of telang flower extract in making fruit leather of kersen fruit. This study used a Completely Randomized Design (CRD) which analyzed the results with the Honest Real Difference Test (BNJ) at the 5% level with one factor treatment, namely the addition of telang flower extract consisting of 5 treatments: P0 (0%: 200 gr of kersen fruit pulp as control), P1 (25%: 200 gr), P2 (30%: 200 gr), P3 (35%: 200 gr) P4 (40%: 200 gr). Based on the results of data analysis, it is known that the treatment of adding telang flower extract has a significant effect on chemical properties (water content, antioxidant activity and vitamin C) as well as organoleptic properties of color and texture, but has no significant effect on organoleptic aroma and taste). Where, the higher the addition of telang flower extract, the moisture content, antioxidant activity and vitamin C content of fruit leather will increase. The best treatment based on the organoleptic test results is treatment P4 (addition of 40% telang flower extract) with very purple color criteria, preferred aroma and taste, very chewy texture, 19.69% moisture content, IC50 94.84 ppm, and with vitamin C content of 1856.13 mg/100g.
Ashitaba's instant chemical and sensory qualities (Angelica Keiskei) Istiqamah, Nur Annisa; Ihromi, Syirril
Jurnal Agrotek Ummat Vol 11, No 3 (2024): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v11i3.24785

Abstract

Ashitaba (Angelica keiskei) is one of the introduced plants originating from Japan,precisely from the island of Hanchijojima which is not widely known in Indonesia. This plantis rich in beta-carotene, vitamins B1, B2, B3, B5, B6, B12, biotin, folic acid and vitamin C,and also contains several minerals such as calcium, magnesium, potassium, phosphorus,zinc and copper. can grow well on Mount Rinjani, East Lombok, West Nusa TenggaraProvince, which is located in Sembalum Village. This plant has potential as a medicinebecause the yellow sap contains chalcones such as xanthoangelols (Xas), 4-hydroxyderricin (4-HD) and isobavachalcone. The active substance contained inchalcone is useful for maintaining glucose homeostasis, increasing red blood cellproduction, increasing concentration power. Based on the description above, thisresearch raises the topic of making Ashitaba leaves into instant drinks in various typesand concentrations of sugar. The types of sugar used are brown sugar and granulatedsugar with concentrations of 20%, 30%, 40%, 50%, 60%. carried out several tests of thecontent of instant ashitaba powder, namely testing water content, reducing sugarcontent and organoleptic tests for color, aroma, taste and texture. Data analysis wasperformed using a completely randomized design (CRD) with two factors, consisting oftypes of sugar (brown sugar and granulated sugar). From the test results, it was foundthat the lowest water content of 2.76% was found in the treatment of granulated sugarwith a concentration of 60% (G1W5), Reducing sugar levels showed that the treatmentof granulated sugar with a concentration of 20% (G1W1) had the highest levels of 8.33%and 3.61 mg. In organoleptic testing (color, taste, aroma and texture) the results showedthat the treatment using granulated sugar with a concentration of 60% (G1W5) had thequality of color, taste, aroma and texture favored by the panelists.
Peningkatan keterampilan pengolahan hasil hutan bukan kayu bagi masyarakat lokal KHDTK UMMAT Romansyah, Erni; Fathoni, Ahmad; Nurhayati, Nurhayati; Ihromi, Syirril; Muliatiningsih, Muliatiningsih; Suhairin, Suhairin; Karyanik, Karyanik; Wahyuni, Ida; Istiqamah, Nur Annisa; Maliq, Nina; Zuliawan, Ikbal
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 8, No 4 (2024): December
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v8i4.27142

Abstract

Abstrak Kegiatan pengolahan HHBK memiliki potensi besar untuk meningkatkan ekonomi masyarakat sekitar KHDTK UMMAT yang berlokasi di Desa Batu Layar Barat. Namun, keterbatasan keterampilan dan pengetahuan masyarakat lokal membuat potensi itu belum maksimal dimanfaatkan. Oleh karena itu, program pengabdian ini bertujuan untuk meningkatkan keterampilan masyarakat dalam pengolahan HHBK melalui pelatihan pengolahan HHBK. Pelatihan ini mencakup mulai dari pengenalan terhadap jenis-jenis HHBK yang memiliki nilai ekonomi tinggi, teknik pengolahan yang tepat, serta strategi pemasaran produk olahan. Dari program ini, keterampilan pengolahan masyarakat meningkat signifikan, demikian juga pemahaman mereka tentang peluang pasar dan kemampuan untuk menghasilkan produk yang sesuai dengan karakteristik permintaan pasar. Selain itu, program ini juga berhasil meningkatkan kesadaran masyarakat tentang pentingnya pengelolaan sumber daya alam. Kata kunci: keterampilan; HHBK; pengolahan; masyarakat local; KHDTK UMMAT Abstract The Non-Timber Forest Products (NTFPs) or HHBK processing activity has great potential to improve the economy of the community around the UMMAT KHDTK located in Batu Layar Barat Village. However, the limited skills and knowledge of the local community make this potential not maximally utilized. Therefore, this program aims to improve community skills in NTFP processing through NTFP processing training. This training includes an introduction to the types of NTFPs that have high economic value, proper processing techniques, and marketing strategies for processed products. From this program, community processing skills have increased significantly, as well as their understanding of market opportunities and the ability to produce products that match the characteristics of market demand. In addition, the program also succeeded in raising community awareness about the importance of natural resource management. Keywords: skills; HHBK; processing; local community; KHDTK UMMAT
PELATIHAN PENGEMASAN SERTA DESAIN KEMASAN BAGI PELAKU UMKM UNTUK MENINGKATKAN KETERAMPILAN UMKM DI DESA SELAT KECAMATAN NARMADA Saputra, Irwan; Nusgia, Abi Hadit; Zohriah, Roviatul; Ihromi, Syirril; Nurhayati, Nurhayati; Sari, Desy Ambar; Putri, Dina Soes; Marianah, Marianah
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 6, No 1 (2025)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jadm.v6i1.29571

Abstract

Produk yang aman dan sehat merupakan produk yang terlindungi dari berbagai kontaminasi. Salah satu cara menjaga agar produk tetap aman adalah dengan cara mengemas suatu produk dengan baik dan benar. Kemasan merupakan tempat atau wadah suatu produk. Kemasan dapat beraneka ragam jenis dan bentuk tergantung dari jenis produk yang akan dikemas. Kemasan makanan harus memenuhi beberpa persyratan  salah-satunya persyaratan undang-undang keamanan pangan. Bagi pelaku UMKM harus memerhatikan hal tersebut yaitu jenis pengemasan yang dipakai serta desai kemasan yang menarik supaya konsumen dapat tertarik untuk membelinya.
The effect of maceration on the organoleptic properties of ginger-based functional beverages Ihromi, Syirril; Putri, Dina Soes; Marianah, Marianah
Journal of Agritechnology and Food Processing Vol 5, No 1 (2025)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v5i1.32926

Abstract

Functional beverages represent a category of beverages that provide both sensory satisfaction and health benefits. In Indonesia, functional beverages such as jamu or herbal drinks are typically formulated from one or more combinations of spices or herbs. One frequently utilized herb is white ginger. In this study, the herbal beverage was formulated using a combination of white ginger, lemongrass, cinnamon, cloves, and pandan leaves. The objective of this study was to determine the effect of maceration on the sensory properties of ginger-based functional beverages. The maceration process was subdivided into three treatments: soaking for 0 (T1), 6 (T2), and 12 (T3) hours. The organoleptic test results were subjected to statistical analysis using Analysis of Variance at a confidence level of 5%. Preliminary organoleptic testing results indicate that the maceration process exerts a significant influence on the sensory characteristics of the functional beverage under investigation. Specifically, an increase in maceration time was associated with elevated color and turbidity scores, while concurrently resulting in a reduction in taste scores. In conclusion, based on the preferences of the panel, treatment T3 was most preferred for color and turbidity, while T1 was most preferred for its taste.
Sosialisasi Penggunaan Teknologi Tepat Guna Pada Pengolahan Minyak Kelapa di Industri Rumah Tangga Ihromi, Syirril; Nurhayati, Nurhayati; Ibrahim, Ibrahim; Ghazali, Mursal; Saputra, Irwan; Rajai, Lailatul
Jurnal Pengabdian Magister Pendidikan IPA Vol 7 No 3 (2024): Juli - September
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v7i3.9235

Abstract

Menyoroti tantangan yang dihadapi dalam metode pengolahan minyak kelapa tradisional, seperti proses yang membutuhkan waktu yang lama, rendahnya kualitas hasil, dan jumlah produksi yang terbatas. Penerapan teknologi tepat guna menjadi solusi dalam menjawab tantangan tersebut. Tujuan dari kegiatan pengabdian ini adalah untuk memberikan pengetahuan kepada masyarakat (mitra) pentingnya teknologi tepat guna pada pengolahan minyak kelapa dalam skala rumah tangga. Metode yang digunakan dalam kegiatan pengabdian ini adalah metode Participatory Rural Appraisal (PRA). Langkah – langkah pelaksanaan kegiatan yakni koordinasi dan sosialisasi kegiatan, pre test, penyuluhan penerapan teknologi tepat guna, post test. Hasil Kegiatan pengabdian ini memperlihatkan adanya peningkatan pengetahuan mitra tentang definisi, manfaat, tujuan, jenis – jenis Teknologi tepat guna dan cara kerja mesin mesin yang digunakan dalam pengolahan minyak kelapa. Peningkatan pengetahuan menjadi tahu sekali mencapai 72%.
IMPLEMENTASI MESIN PERAS SANTAN TIPE SCREW SEBAGAI UPAYA PENINGKATAN PRODUKTIVITAS MINYAK GORENG KELAPA PADA INDUSTRI RUMAH TANGGA Nurhayati Nurhayati; Syirril Ihromi; Ibrahim Ibrahim; Sukuryadi Sukuryadi; Fathuryani Fathuryani; Mursal Ghazali
JMM (Jurnal Masyarakat Mandiri) Vol 9, No 5 (2025): Oktober
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v9i5.33411

Abstract

Abstrak: Industri rumah tangga (IRT) pengolah minyak kelapa di Kabupaten Lombok Barat memiliki potensi besar, namun masih menghadapi kendala produktivitas akibat keterbatasan teknologi, terutama dalam proses pemerasan santan. Kegiatan pengabdian ini bertujuan untuk (1) meningkatkan pengetahuan dan keterampilan mantra kelompok pengolah minyak goreng kelapa melalui alih teknologi penggunaan mesin peras santan otomatis, (2) meningkatkan kapasitas produksi pengolahan minyak goreng kelapa pada kelompok mitra. Metode pelaksanaan menggunakan pendekatan Participatory Rural Appraisal (PRA) dengan tahapan (1) Persiapan kegiatan, (2) Pelaksanaan kegiatan, (3) Praktek produksi minyak goreng kelapa, (4) Monitoring dan evaluasi keberhasilan kegiatan. Mitra dari kegiatan ini adalah kelompok industry rumah tangga minyak kelapa “Beriok Maju” yang terdiri dari 12 orang anggota. Hasil kegiatan menunjukkan bahwa kegiatan pelatihan berhasil meningkatkan pengetahuan dan keterampilan teknis mitra kelompok pengolah minyak kelapa “Beriok Maju” sebesar 72%. Hal ini dibuktikan dengan peningkatan skor hasil evaluasi pre-test dan post-test, khususnya dalam aspek pemahaman fungsi mesin, komponen, serta prosedur operasional dan perawatan mesin peras santan tipe screw. Dengan adanya mesin peras santan tipe screw, proses pemerasan santan menjadi lebih efisien dan higienis. Kapasitas produksi mitra meningkat secara signifikan dari sebelumnya 50 liter per minggu menjadi 80 liter per minggu. Efisiensi waktu dan tenaga kerja juga meningkat karena proses pemerasan yang sebelumnya memerlukan waktu hingga 1–2 jam kini dapat diselesaikan dalam waktu 30 menit. Teknologi ini layak direplikasi pada IRT lain untuk meningkatkan kemandirian ekonomi masyarakat.Abstract: The household industry (IRT) processing coconut oil in West Lombok Regency has great potential. Still, it faces productivity constraints due to technological limitations, especially in the process of extracting coconut milk. This community service activity aims to (1) enhance the knowledge and skills of coconut oil processing groups through technology transfer in the use of automatic coconut milk extractors, and (2) increase the production capacity of coconut oil processing among partner groups. The implementation method uses the Participatory Rural Appraisal (PRA) approach with the following stages: (1) Activity preparation, (2) Activity implementation, (3) Coconut oil production practice, and (4) Monitoring and evaluation of activity success. The partner of this activity is the coconut oil home industry group "Beriok Maju" which consists of 12 members. The results showed that the training activity successfully improved the knowledge and technical skills of the partner group of coconut oil processors “Beriok Maju” by 72%. This was evidenced by an increase in the scores of the pre-test and post-test evaluations, particularly in terms of understanding the machine's functions, components, operational procedures, and maintenance of the screw-type coconut milk extractor. With the screw-type coconut milk extractor, the coconut milk extraction process became more efficient and hygienic. The production capacity of the partners has significantly increased from 50 liters per week to 80 liters per week. Time and labor efficiency have also improved, as the extraction process, which previously took up to 1–2 hours, can now be completed in 30 minutes. This technology is worth replicating in other IRTs to improve the economic independence of the community.
Co-Authors Abdul Samad Adi Saputrayadi Ahmad Fathoni Anggriani, Nining Apriandi, Doni Arman Maulana Asmawati Asmawati Asmawati Asmawati Asmawati Asmawati Asmawati Baihaqi, Muhammad Imam Desy Syafitri Dina Putri Earlyna Sinthia Dewi Erni Romansyah Fadlin Arisandi Fathuryani Fathuryani Febriana, Dina Fernanda, Muhammad Hamzan Sunardi Hana Nita Isnaini Hardianingsih, Lusi Hutasoit Hutasoit Ibrahim Ibrahim Ibrahim Ibrahim Ida Wahyuni Karyanik, Karyanik Kurniawati Kurniawati Kuswari, Zeta Lusi Hardianingsih Lutfiah, Tasya Danela Maliq, Nina Marianah Marianah Marianah, Marianah Marianah, Marianah Meli Apriana Muanah, Muanah Muhammad Faisal Muhammad Faisal Muhammad Jahidin Muliatiningsih Muliatiningsih Mursal Ghazali Mursal Ghazali Nur Annisa Istiqamah Nurhayati Nurhayati Nurhayati Nurhayati Nurhayati, Nurhayati Nurnaningsih, Ratna Nusgia, Abi Hadit Pacitra, Silda Putri, Dina Soes Rajai, Lailatul rizal, Hairul Ronia, Ronia Rosyid Ridho Sahbudin, Muhammad Saputra, Irwan Saputrayadi, Adi Sari, Desy Ambar Septi Falensia Haris Siti Nurazizah Suhairin, Suhairin Sukuryadi Sukuryadi Suwati Suwati Suwati Suwati, Suwati Yeni Sulastri Yeni Sulastri Yodi Adi Susandi Zohriah, Roviatul Zuliawan, Ikbal