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All Journal Jurnal Teknologi Dan Industri Pangan Agrointek Jurnal Teknologi Pangan Jurnal Teknologi Pertanian agriTECH AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat JEPA (Jurnal Ekonomi Pertanian dan Agribisnis) Jurnal Aplikasi Teknologi Pangan CARADDE: Jurnal Pengabdian Kepada Masyarakat TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Teknologi Hasil Pertanian Viabel : Jurnal Ilmiah Ilmu-Ilmu Pertanian Journal of Community Service and Empowerment Food Technology and Halal Science Journal JURNAL AGROINDUSTRI HALAL
Desiana Nuriza Putri
Universitas Muhammadiyah Malang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences Other

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Journal : Viabel : Jurnal Ilmiah Ilmu-Ilmu Pertanian

 1 
ANALISIS KEBERHASILAN PROGRAM PENDAMPINGAN PENGEMBANGAN PRODUK UMM BAKERY METODE FROZEN DAN SOURDOUGH SEBAGAI UPAYA MENINGKATKAN UMUR SIMPAN DAN EFISIENSI PRODUKSI ROTI DI UMM BAKERY Putri, Desiana Nuriza; Windiana, Livia; Mardhiyah, Nadia
Viabel : Jurnal Ilmiah Ilmu-Ilmu Pertanian Vol 13 No 2 (2019): Nopember 2019
Publisher : Universitas Islam Balitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (681.697 KB) | DOI: 10.35457/viabel.v13i2.769

Abstract

The development of the era changed the lifestyle and tastes of people to food, one of which bread that has now become food processed that often consumed by society. Increasing public interest in the consumption of bread leads to increased interest in business in the field of bakery. UMM Bakery as one of the business units in the field of bread and cake production commits the manufacture of its products do not use chemical preservatives. The use of chemical preservatives is what causes UMM Bakery products have a shelf life that is not long. Abundant orders also cause a lack of efficiency of human resources due to the swelling of the production costs of the cost of energy added. UMM Bakery Product Development Program in the form of dough making type sourdough and Frozendough become the right alternative to be applied. Sourdough can be a solution to overcome the use of commercial yeast into natural yeast that can later increase the shelf life and create a distinctive flavor of the product. Frozen dough method is also appropriately applied to increase energy efficiency in bread production to avoid swelling of production costs and maintain the quality of the product remains good.
KARAKTERISTIK BIJI KAKAO (Theobroma cacao L.) HASIL FERMENTASI DENGAN UKURAN WADAH BERBEDA Desy Rachmatullah; Putri, Desiana Nuriza; Fiki Herianto; Harini, Noor
Viabel : Jurnal Ilmiah Ilmu-Ilmu Pertanian Vol 15 No 1 (2021): Mei 2021
Publisher : Universitas Islam Balitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35457/viabel.v15i1.1409

Abstract

Proses pengolahan biji kakao sangat menentukan mutu biji kakao kering yang dihasilkan. Proses fermentasi mempunyai peran yang sangat penting dalam pengolahan biji kakao yaitu pembentukan cita rasa dan aroma biji kakao yang dihasilkan. Tujuan dari penelitian ini adalah memberikan gambaran fermentasi yang ideal dan mencari wadah fermentasi yang bisa digunakan dalam skala produksi kecil dan sederhana. Penelitian ini dilakukan dengan melakukan fermentasi menggunakan dua ukuran wadah yang berbeda, yaitu kotak kayu besar dan kotak kayu kecil. Biji kakao difermentasi selama 3 hari (3x24 jam) dengan pembalikan dan pemantauan suhu setiap hari. Biji kakao hasil fermentasi dikeringkan dengan cara sun drying dan pengeringan mekanis (cocoa dryer) selama ±7 hari. Hasil penelitian menunjukkan fermentasi dengan kotak kayu besar mempunyai efektifitas lebih baik dibandingkan kotak kayu kecil. Biji kakao yang dihasilkan dari fermentasi kotak kayu kecil juga dapat terfermentasi dengan baik sehingga kotak kayu kecil dapat digunakan sebagai alternatif untuk petani yang mempunyai hasil produksi tidak banyak.
AQUAPONIK SOLUSI URBAN FARMING : AQUAPONIK SOLUSI URBAN FARMING DI PERUM PANDANWANGI GREEN MALANG livia windiana; Nuriza Putri, Desiana; Amalia, Dina; Melliana Rahmah, Annisa'
Viabel : Jurnal Ilmiah Ilmu-Ilmu Pertanian Vol 15 No 2 (2021): November 2021
Publisher : Universitas Islam Balitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35457/viabel.v15i2.1635

Abstract

Urban farming is one of the strategies that can shape family food security in urban areas. The aquaponic system is one of the urban farming activities. Small-scale aquaponics can be used for household scale. Maximum care is needed in aquaponic cultivation so that the growth and yield of vegetables and fish are good. Aquaponic can be an IRT solution that does not manage daily food expenditure by getting fish and vegetable crops that are harvested per day. The purpose of this community service is to: (1) analyze the frequency of household vegetable consumption, (2) analyze household income (savings) from the application of aquaponics. This study uses a qualitative approach and survey methods and uses income analysis. The results showed: (1) There was an increase in the frequency of eating vegetables in respondents by 9.5%. Before the socialization, the frequency of eating vegetables for households was 90.5%, while after the activity was carried out, the frequency of eating vegetables was 100%. Respondents consume vegetables every day so that they have fulfilled the minimum amount of vegetable and fruit consumption per household member is three portions of fruit and two portions of vegetables or vice versa every day (2) Household food income or saving by applying aquaculture is Rp. 126.000/month obtained from the harvest of vegetables and catfish.
Co-Authors Achmad Naufal Adinda Dian Octarina Afifa Husna Agung Dwi Ahmad Wira Wasistha Ahmad Wira Wasistha Aldi Riyansah Alifianti Nur Waqiah Amilia Wulandari Annis Mulyani Annisa’ Sakina Aulia Annisa’ Sakina Aulia Ari Rizki Yuspita Ningrum Ari Setiawan Ari Setiawan Aryani, Arisma Dila Athaya Milda Putri Yuwana Athaya Milda Putri Yuwana AYU LESTARI Cathrine Olivia Andhani Cathrine Olivia Andhani Chusnul Hidayat Damat, D. Damat, Damat Dania Amalia Putri, Dania Amalia Dela Retno Maryuni Dela Retno Maryuni Dellia Ayu Elma Anindya Delsi Anjarwati Delsi Anjarwati Destia Ayu Prameswari Destia Ayu Prameswari Desy Rachmatullah Devi Dwi Siskawardani Dina Amalia Dwi Syanti Wirandhani Dwi Syanti Wirandhani Elfi Anis Saati Elfi Anis Saati Elisa Kusno, Elisa Erika Novena Santoso Erika Novena Santoso Erika Novena Santoso Erika Novena Santoso, Erika Novena Eureksa, Refka Mizard Faiqotul Hikmah, Faiqotul Fika Treeza Putri Fiki Herianto Frida Dhia Ramadhani Hadad Alwi Alwi Hanif Alamudin Manshur Husna, Afifah Irawan, Tofan Andrew Iwan Nuddin Lady Agitasi Amrillah Livia Windiana Liza Ni’matul Azizah Mansur, Hanif Alamudin Mardhiyah, Nadia Mei Linda Nikma Nur Ulumi Mei Linda Nikma Nur Ulumi Melliana Rahmah, Annisa' Muhammad Reza Sukma Dika Muhammad Reza Sukma Dika Nabilla Dhiya Ulhaq Nabilla Dhiya Ulhaq Nadia Mardhiyah Noor Harini Norazkya Mutiara Samudra Norazkya Mutiara Samudra Novi Dwi Priambodo Novia, Vira Nur, Nafidzah Octarina, Adinda Dian Oki Indah Lestari, Oki Indah Okta Pringga Pakpahan Okta Pringga Pakpahan Pudji Hastuti Putri Romadhani Ramadhani, Frida Dhia Refka Mizard Eureksa Reza Fadilah Ardhani Reza Fadilah Ardhani Riska Yulis Hidayana Rista Anggriani Saffarina Dini Astari Saffarina Dini Astari Salsabila Permata Sari Salsabila Permata Sari Siti Nur Elisa Sukardi Sukardi Sukardi, S. Sukma, Nimas Aura Suprasetyo Teguh Setyawan Vira Novia Vritta Amroini Wahyudi Warkoyo . Warkoyo, W. Wibowo, Yessi Maulidhia Nugrahani Winda Dwi Oktarini Winda Dwi Oktarini Wulandari, Amilia Yahya Suhaimi Yessi Maulidhia Nugrahani Wibowo Yuwana, Athaya Milda Putri