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All Journal Seminar Nasional Lahan Suboptimal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Pusat Akses Kajian Pangan dan Gizi
Parwiyanti Parwiyanti, Parwiyanti
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Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Pengaruh Penambahan Tepung Beras Merah terhadap Karakteristik Kue Telur Gabus Sari, Yulina; Syafutri, Merynda Indriyani; Syaiful, Friska; Lidiasari, Eka; Parwiyanti, Parwiyanti; Defira, Citra
Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi) Vol 3 No 1 (2024): Pusat Kajian Pangan dan Gizi
Publisher : Pustaka Galeri Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55382/jurnalpustakapadi.v3i1.694

Abstract

Penelitian bertujuan untuk mempelajari pengaruh perbandingan tapioka dan tepung beras merah terhadap karakteristik fisikokimia dan sensoris kue telur gabus. Penelitian menggunakan Rancangan Acak Lengkap (RAL) non Faktorial, dengan perlakuan yaitu perbandingan tapioka dan tepung beras merah (A). Setiap perlakuan diulang 3 kali. Hasil penelitian menunjukkan bahwa peningkatan konsentrasi tepung beras merah secara nyata meningkatkan nilai kekerasan, kadar abu, dan kadar serat kasar, tetapi secara nyata menurunkan kecerahan (lightness) dan kadar air kue telur gabus. Kue telur gabus dengan perbandingan tapioka : tepung beras merah (80% : 20%) merupakan perlakuan terbaik berdasarkan uji hedonik (karakteristik sensoris), dengan nilai rata-rata kadar air 4,91%, kadar abu 1,37%, dan kadar serat kasar 4,87%.
Menduga Umur Simpan Kemplang yang Dimatangkan Menggunakan Microwave berdasarkan Persamaan Arrhenius Parwiyanti, Parwiyanti; Yulistika, Efri; Rosidah, Umi; Lidiasari, Eka; Indriyani Syafutri, Merynda
Seminar Nasional Lahan Suboptimal Vol 11, No 1 (2023): Prosiding Seminar Nasional Lahan Suboptimal ke-11 “Optimalisasi Pengelolaan Lah
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Abstract

Parwiyanti, P., Yulistika, E., Rosidah, U., Lidiasari, E., & Syafutri, M. I. (2023). Estimation shelf life of microwavable fish crackers using the arrhenius reaction kinetics equation. In: Herlinda, S. et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-11 Tahun 2023, Palembang 21 Oktober 2023. (pp. 110-117).  Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Microwavable fish crackers had hygroscopic properties so it needs to be packaged properly. The objective of this research was to determine the shelf life of microwavable-packaged fish crackers. The fish crackers microwave was packed with three various method which are polypropylene (PP), PP + silica gel, and nylon + vacuum. Estimation of shelf life was done by calculating the parameters of degradation of microwavable fish crackers with the reaction kinetics equation and processed using the Arrhenius equation. The quality parameter was moisture content. Quality parameters are measured every 5 days during 30 days of storage at 30oC. The results showed that the kinetics of changes in the water content of microwavable fish crackers packed in three packaging combinations following reaction order one(1) and order two(2). The shelf life of microwavable fish crackers packaged in PP was 27 days, PP+silica gel packs was 29 days, and nylon+vacuum packs was 31 days. 
Karakteristik Virgin Coconut Oil (VCO) dan Protein Krim Santan yang Diektraksi dengan Metode Pancingan Parwiyanti, Parwiyanti; Lidiasari, Eka; Yudono, Bambang; Aprilia, Rantika; Debi Yora, Riska
Seminar Nasional Lahan Suboptimal Vol 10, No 1 (2022): Prosiding Seminar Nasional Lahan Suboptimal ke-10 “Revitalisasi Sumber Pangan N
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Abstract

Parwiyanti P, Lidiasari E, Yudono B, Aprilia R, Yora RD. 2022. Characteristics virgin coconut oil (VCO) and protein of coconut milk cream extracted by fishing method. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-10 Tahun 2022, Palembang 27 Oktober 2022. pp. 337-345.  Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).The coconut product that has high added value as a raw material for cosmetics and medicine was Virgin Coconut Oil (VCO). The objective of this research was to determine effect of the concentration induced VCO and the speed of stirring on the VCO and protein characteristics of coconut milk cream. The experiment used a Factorial Completely Randomized Design with two factors. The first factor was VCO concentration consisting of 3 levels (5%, 7%, and 10%) and the second factor was stirring speed consisting of 3 levels (500, 700, and 900 rpm). The parameters were yield, moisture, free fatty acids, degree of clarity and peroxide number for VCO and yield, moisture, ash and protein content for protein. The results for VCO showed that the concentration of induced VCO had a significant effect on the yield, stirring speed had a significant effect on the value of free fatty acids, the interaction of the two treatment factors had a significant effect on the value of the degree of clarity. The best treatment for VCO was induced VCO concentration of 5% and stirring speed of 500 rpm. For protein: the interaction of the induced VCO and stirring speed  had significant effect on water and protein content. The best treatment for protein was obtained in the 10% induced VCO concentration and stirring speed of 900 rpm.
Inovasi Pembuatan Teh Herbal dari Limbah Daun Kopi Robusta sebagai Upaya Pengurangan Sampah dan Peningkatan Kualitas Hidup Masyarakat: Innovation in the Production of Herbal Tea from Robusta Coffee Leaf Waste: A Strategy for Waste Reduction and Enhancement of Community Quality of Life Santoso, Budi; Parwiyanti, Parwiyanti; Priyanto, Gatot; Wijaya, Agus; Rosidah, Umi; Malahayati, Nura; Yanuariati, Anny; Hermanto, Hermanto; Syafutri, Merynda Indriayani
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 2 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i2.8637

Abstract

Coffee farmers typically prune coffee leaves 2-3 times a year to promote healthier and more productive coffee plants; however, this leaf waste negatively impacts the community. This initiative aims to empower local communities by providing training and skills in processing coffee leaf waste into economically valuable herbal tea products. The outcome of this community service activity is herbal tea made from coffee leaves, packaged similarly to commercial tea products. The target community has gained an understanding of the health benefits of this herbal tea, and their skills in producing coffee leaf herbal tea have improved significantly.
Diseminasi Proses Sertifikasi Halal pada Perajin Kemplang Desa Meranjat Ilir Kecamatan Indralaya Selatan: Dissemination of Halal Certification Process to Kemplang Crafters in Meranjat Ilir Village, South Indralaya District Syafutri, Merynda Indriyani; Syaiful, Friska; Lidiasari, Eka; Widowati, Tri Wardani; Sugito, Sugito; Pratama, Filli; Parwiyanti, Parwiyanti; Yanuriati, Anny
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 6 (2024): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v9i6.6695

Abstract

Meranjat Ilir Village is located in the South Indralaya District, Ogan Ilir Regency, South Sumatra Province, with one of the leading products, kemplang. The kemplang business is the main livelihood for the community, as well as an income for craftswomen in Meranjat Ilir Village. One important factor in maintaining product quality, increasing selling value in marketing, and business sustainability is halal certification. The awareness of small and medium entrepreneurs to carry out halal certification is very low. Therefore, an activity is needed to socialize the halal certification process. This community service activity aimed to provide knowledge and understanding, as well as socialize with the community of kemplang crafters in Meranjat Ilir Village regarding the halal certification process for food products, especially kemplang products. The method used was the lecturing method which was carried out through the presentation and explanation of material accompanied by discussion and question-answer. The target audience in this activity was the community of kemplang crafters in Meranjat Ilir Village. The results showed that kemplang crafters in Meranjat Ilir Village gained knowledge and understanding of the halal certification process. There was an increase in understanding of the target audience by 28.39% after the presentation of the material.
Co-Authors Agus Wijaya Aprilia, Rantika Bambang Yudono Debi Yora, Riska Defira, Citra Dwi Budi Santoso Efri Yulistika Eka Lidiasari Filli Pratama Gatot Priyanto Hermanto Hermanto Indriyani Syafutri, Merynda Merynda Indriyani Syafutri Nura Malahayati Rosidah, Umi Sugito - Syafutri, Merynda Indriayani Syaiful, Friska Tri Wardani Widowati Yanuariati, Anny Yanuriati, Anny Yulina Sari, Yulina