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All Journal Jurnal Agrotek UMMat Agroteksos Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan Journal of Food and Agricultural Product Alamtana
Tri Isti Rahayu, Tri Isti
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Introduksi Teknologi Pengemasan Vakum sebagai Upaya untuk Meningkatkan Masa Simpan Produk di Kawasan Wisata Kuliner Sate Kelurahan Rembiga Ariyana, Mutia Devi; Widyastuti, Sri; Amro, Moegiratul; Rahayu, Tri Isti; Perdhana, Firman Fajar; Handayani, Baiq Rien; Sinaga, Yesica Marcelina Romauli; Weriningsih, Wiharyani; Zuhdia, Lalu Diani; Wati, Husnul
Alamtana: Jurnal Pengabdian Masyarakat UNW Mataram Vol 5 No 3 (2024): Edisi Desember 2024
Publisher : LPPM UNIVERSITAS NAHDLATUL WATHAN MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51673/jaltn.v5i3.2328

Abstract

Kelurahan Rembiga merupakan kawasan wisata kuliner dengan aneka sate tradisional di Kota Mataram. Para pedagang sate di Kelurahan Rembiga mengemas produk secara konvensional sehingga tidak memiliki umur simpan yang panjang. Tujuan dari pengabdian masyarakat ini adalah memberikan pemahaman pentingnya pengemasan produk dan memperkenalkan teknologi pengemasan vakum pada produk sate. Pengabdian masyarakat dilaksanakan di Kelurahan Rembiga, Kota Mataram dengan peserta dari pemilik dan karyawan UMKM sate Rembiga. Kegiatan sosialisasi dan pelatihan terlaksana dengan peningkatan pemahaman yang signifikan mengenai teknologi pengemasan vakum pada produk sate dalam aspek definisi pengemasan vakum (64%), tujuan pengemasan vakum (44%), jenis produk kuliner yang sesuai dikemas dengan secara vakum (71%), prinsip pengemasan vakum (73%), langkah-langkah pengemasan vakum (73%), dan masa simpan produk kemasan vakum (64%). Keterampilan peserta dalam mengoperasikan portable vacuum sealer mengalami peningkatan 94,47%. Ketertarikan mitra untuk menerapkan metode pengemasan vakum pada produk sate juga meningkat hingga 73%.
PENGARUH PENAMBAHAN TEPUNG TEMPE TERHADAP KARAKTERISTIK KONYAKU KAYA PROTEIN Zainuri, Zainuri; Utama, Qabul Dinata; Paramartha, Dewa Nyoman Adi; Pertiwi, Made Gendis Putri; Anggraeni, Ines Marisya Dwi; Pratiwi, Anisa; Rahayu, Tri Isti
AGROTEKSOS, Jurnal Ilmiah Ilmu Pertanian Vol 35 No 1 (2025): Jurnal Agroteksos April 2025
Publisher : Fakultas Pertanian Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/agroteksos.v35i1.1404

Abstract

Porang termasuk umbi-umbian dengan kandungan glukomanan yang tinggi, dimana glukomanan dapat dijadikan sebagai bahan pangan dan bermanfaat bagi kesehatan. Sebagai bahan pangan, tepung porang dapat diolah menjadi konyaku yaitu makanan tradisional Jepang yang memilki tekstur seperti jeli dan dikonsumsi oleh vegetarian sebagai pengganti daging. Dengan demikian, perlu dilakukan penambahan sumber nutrisi pada proses pembuatannya yaitu dengan menambahkan tepung tempe yang kaya akan protein. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi tepung tempe terbaik terhadap karakteristik fisik, kimia, dan organoleptik konyaku kaya protein. Rancangan percobaan yang digunakan pada penelitian ini adalah Rancangan Acak Kelompok dengan satu faktor yaitu penambahan tepung tempe. Parameter yang diamati meliputi parameter fisik (tekstur), parameter kimia (kadar air, kadar abu, dan kadar protein) dan parameter organoleptik (tekstur, warna, rasa, dan aroma). Hasil penelitian menunjukkan bahwa penambahan tepung tempe memberikan pengaruh yang berbeda nyata terhadap kadar air, kadar lemak, kadar protein, dan rasa (skoring), namun tidak berbeda nyata terhadap kadar abu, kadar serat kasar, uji tekstur, warna (skoring dan hedonik), aroma (skoring dan hedonik), rasa (hedonik), dan tekstur (skoring dan hedonik). Penambahan tepung tempe sebanyak 25% (P5) merupakan perlakuan terbaik, diperoleh parameter kimia kadar air sebesar 90,62%, kadar abu sebesar 0,16%, kadar lemak sebesar 1,27%, kadar serat kasar sebesar 1,69%, dan kadar protein sebesar 2,28%; mutu fisik berupa tekstur agak kenyal dengan hasil uji sebesar 1,02 N; berwarna cokelat muda, sedikit aroma tempe, dan sedikit ada rasa tempe
Sosialisasi Pedoman Gizi Seimbang "Isi Piringku" di Desa Pakuan, Kecamatan Narmada, Kabupaten Lombok Barat Bachmida, Elya Antariksana; Afni, Nur; Widyastuti, Sri; Alamsyah, Ahmad; Handayani, Baiq Rien; Handito, Dody; Ariyana, Mutia Devi; Cicilia, Siska; Amaro, Moegiratul; Rahayu, Tri Isti; Sinaga, Yesica Marcelina Romauli; Pawestri, Setyaning; Perdhana, Firman Fajar
Jurnal Pengabdian Masyarakat: Pemberdayaan, Inovasi dan Perubahan Vol 5, No 3 (2025): JPM: Pemberdayaan, Inovasi dan Perubahan
Publisher : Penerbit Widina, Widina Media Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59818/jpm.v5i3.1628

Abstract

Nutritional issues within the Indonesian society continue to be a major concern for the  government, as they significantly affect public health and the development of human resources in the long term. West Nusa Tenggara is one of the provinces with a malnutrition rate of 5.75% among children in 2022. Pakuan Village is a tourist village in West Lombok Regency, where most of the residents are farmers with abundant natural resources. "Isi Piringku" is a healthy eating guideline that emphasizes balanced nutrition by considering portion sizes and food variety, including staple foods, animal protein, plant-based protein, vegetables, and fruits. The programme  aims to educate the community in Pakuan Village about the importance of consuming balanced and nutritious meals by developing "Isi Piringku" menus as an effort to prevent nutritional problems in the village. The program consisted of preparation, implementation, and evaluation stages, It was conducted on August 15, 2024, from 09:30 to 11:30 WITA, at the Pakuan Village, Narmada Sub-district, West Lombok Regency. The event was attended by 20 participants, the majority of whom were women and members of the local Kelompok Sadar Wisata (Pokdarwis). Participants were highly enthusiastic and responded positively to this initiative. The results of this activity indicate that participants were highly enthusiasm throughout the session and demonstrated an improved knowledge, as observed throughtheir ability to answer the feedback questions given.. This programme successfully increased the awareness of the people of Pakuan Village regarding the importance of balanced nutrition and how to create an "Isi Piringku" menu. It is hoped that this programme can be carried out sustainably with support from the government and local healthcare professionals to promote a healthy lifestyle within the community.ABSTRAKPermasalahan gizi yang terjadi di tengah masyarakat Indonesia masih menjadi perhatian pemerintah mengingat dampaknya yang luas terhadap kesehatan dan kualitas sumber daya manusia di masa depan. Nusa Tenggara Barat menjadi salah satu provinsi dengan anak penderita gizi buruk sebesar 5,75% di tahun 2022. Desa Pakuan merupakan salah satu desa wisata di Kabupaten Lombok Barat dimana sebagian besar penduduknya merupakan petani dengan hasil alam yang melimpah. Isi Piringku adalah salah satu pedoman makan sehat yang menekankan pemenuhan gizi seimbang dengan memperhatikan porsi dan variasi makanan, termasuk makanan pokok, lauk hewani, lauk nabati, sayuran, dan buah-buahan. Tujuan dari kegiatan pengabdian ini adalah meningkatkan pengetahuan dan kesadaran masyarakat di Desa Pakuan tentang pentingnya penerapan pedoman gizi seimbang dengan menyusun menu “Isi piringku” sebagai salah satu upaya untuk mencegah terjadinya masalah gizi di masyarakat desa. Kegiatan pengabdian terdiri dari tahap persiapan, pelaksanaan dan evaluasi, dilakukan pada tanggal 15 Agustus 2024 pukul 09.30-11.30 WITA di Aula Balai Desa Pakuan Kecamatan Narmada Kabupaten Lombok Barat. Kegiatan ini diikuti oleh 20 peserta mayoritas perempuan melibatkan anggota Kelompok Sadar Wisata (Pokdarwis) Desa Pakuan. Hasil dari kegiatan ini adalah peserta sangat antusias   selama kegiatan dan menunjukkan peningkatan pengetahuan yang dinilai melalui observasi  dimana peserta mampu menjawab pertanyaan umpan balik yang diberikan. Kegiatan pengabdian ini berhasil meningkatkan pemahaman masyarakat Desa Pakuan tentang pentingnya gizi seimbang dan bagaimana menyusun menu “isi piringku”. Diharapkan program ini dapat dilakukan secara berkelanjutan dengan dukungan dari pemerintah dan tenaga kesehatan setempat untuk menciptakan pola hidup sehat di masyarakat.
Pelatihan Pembuatan Yogurt Pisang Beku sebagai Pangan Fungsional di Kecamatan Narmada Sinaga, Yesica Marcelina Romauli; Handayani, Baiq Rien; Amaro, Moegiratul; Rahayu, Tri Isti; Perdhana, Firman Fajar; Ariyana, Mutia Devi; Widyastuti, Sri; Werdiningsih, Wiharyani; Ningsi, Ningsi; Kirtiyani, Ni Kadek Ayu Astiti
Jurnal Pengabdian Masyarakat: Pemberdayaan, Inovasi dan Perubahan Vol 5, No 3 (2025): JPM: Pemberdayaan, Inovasi dan Perubahan
Publisher : Penerbit Widina, Widina Media Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59818/jpm.v5i3.1690

Abstract

The village Pakuan in Narmada District, West Lombok, has great potential in banana production with a productivity of 1.62 tons/ha. However, the harvest has not been optimally utilized by the local community due to limited knowledge and skills in processing. This community service activity aims to improve the capabilities of the community, particularly members of the Pokdarwis group, in processing bananas into frozen banana yogurt as an alternative functional food product with high economic value. The training was held on August 15, 2024, through three stages: preparation, implementation, and evaluation. The evaluation method used pre- and post-tests analyzed using a descriptive percentage approach. The results showed significant improvements: knowledge increased from low to very high, skills from very low to high, and interest from moderate to high. This activity successfully improved the community's competence in developing more varied and high-value processed banana products and supported efforts to utilize local commodities in a sustainable manner.ABSTRAKDesa Pakuan di Kecamatan Narmada, Lombok Barat, memiliki potensi besar dalam produksi buah pisang dengan produktivitas mencapai 1,62 ton/ha. Namun, hasil panen belum dimanfaatkan secara optimal oleh masyarakat setempat karena keterbatasan pengetahuan dan keterampilan dalam pengolahan. Kegiatan pengabdian ini bertujuan untuk meningkatkan kemampuan masyarakat, khususnya anggota Pokdarwis, dalam mengolah pisang menjadi yogurt pisang beku sebagai alternatif produk pangan fungsional bernilai ekonomi tinggi. Pelatihan dilaksanakan pada 15 Agustus 2024 melalui tiga tahapan, yaitu persiapan, pelaksanaan, dan evaluasi. Metode evaluasi menggunakan pretest dan posttest yang dianalisis dengan pendekatan deskriptif persentase. Hasil menunjukkan peningkatan signifikan: pengetahuan meningkat dari kategori rendah ke sangat tinggi, kemampuan dari sangat rendah ke tinggi, dan minat dari sedang ke tinggi. Kegiatan ini berhasil meningkatkan kompetensi masyarakat dalam mengembangkan produk olahan pisang yang lebih bervariasi dan bernilai jual tinggi serta mendukung upaya pemanfaatan komoditas lokal secara berkelanjutan.
Sanitation and Hygiene Practices in Canteens Around the University of Mataram Bachmida, Elya Antariksana; Handayani, Baiq Rien; Werdiningsih, Wiharyani; Sinaga, Yesica Marcelina Romauli; Rahayu, Tri Isti
Journal of Food and Agricultural Product Vol. 5 No. 2 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i2.7199

Abstract

Food safety is a crucial aspect in maintaining public health, particularly in higher education environments where campus canteens serve as the main providers of food and beverages for students, lecturers, and staff. The proper implementation of hygiene and sanitation practices is one of the key efforts to ensure food safety. This study aims to provide an overview of the knowledge and application of hygiene and sanitation practices among food handlers as a strategic approach to supporting food safety in canteens around the University of Mataram. This research employed a descriptive cross-sectional design using a survey method involving all canteens operating within the campus area. Data were collected through questionnaires and direct observations to assess the knowledge and implementation of hygiene and sanitation practices by canteen managers. Data analysis was carried out using percentage tabulations for each observed aspect. The results showed that most food handlers demonstrated good knowledge of canteen hygiene and sanitation, reaching 73.68%. Compliance with hygiene and sanitation principles in terms of canteen building conditions and personal hygiene of food handlers was categorized as adequate, with a percentage of 77.63% each. Meanwhile, aspects of sanitation facilities and food as well as equipment management were categorized as good, with percentages of 84.2% and 88.60%, respectively. In conclusion, food handlers generally possessed sufficient knowledge and compliance with hygiene and sanitation principles, although improvements are needed in several indicators to support the achievement of optimal food safety for the academic community. Keywords: Food safety, hygiene and sanitation, canteen, knowledge
Physicochemical and organoleptic analysis of pumpkin ice cream with the addition of porang flour as a stabilizer Rohani, Sofia; Amaro, Moegiratul; Rahayu, Tri Isti
Jurnal Agrotek Ummat Vol 12, No 3 (2025): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v12i3.32300

Abstract

Porang belongs to the Araceae family, which is a type of tuber plant classified under the genus Amorphophallus. Porang contains a high level of glucomannan, ranging from 5–60%. Glucomannan has various benefits, one of which is as a stabilizer in ice cream production, potentially improving the texture, viscosity, and stability of the product. Meanwhile, the protein in porang tuber flour is 9.20%, starch 76.5%, fiber 25%, fat 0.20%. This study aimed to determine the physicochemical and organoleptic properties of pumpkin (Cucurbita moschata) ice cream with the addition of porang flour as a stabilizer. The experiment consisted of five treatments: K1 (0%), K2 (0.2%), K3 (0.4%), K4 (0.6%), and K5 (0.8%) porang flour, arranged in a Completely Randomized Design (CRD) with four replications, resulting in 20 experimental samples. The observed parameters included protein content, fat content, viscosity, melting time, overrun, emulsion stability, and organoleptic properties. Data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level with SPSS software. If significant differences were found, further testing was conducted using the Honest Significant Difference (HSD) test at 5% for physicochemical parameters. For organoleptic data showing significant differences, the Kruskal-Wallis nonparametric test was applied. The results showed that the addition of porang flour affected the physicochemical and organoleptic quality of pumpkin ice cream. The best treatment was obtained with the addition of 0.4% porang flour (K3), which produced ice cream with protein content of 5.57%, fat content of 6.74%, overrun of 30.06%, melting time of 56.64 minutes, viscosity of 49,130.00 mPa·s, and emulsion stability of 90.89%. The product also had a soft texture, yellow color, and flavor and aroma that were preferred by the panelists.
Co-Authors Afni, Nur' Ahmad Alamsyah Amaro, Moegiratul Amro, Moegiratul Anggraeni, Ines Marisya Dwi Baiq Rien Handayani, Baiq Rien Cicilia, Siska Dody Handito, Dody Elya Antariksana Bachmida Firman Fajar Perdhana Kirtiyani, Ni Kadek Ayu Astiti Mutia Devi Ariyana, Mutia Devi Ningsi Ningsi Paramartha, Dewa Nyoman Adi Pertiwi, Made Gendis Putri Pratiwi, Anisa Rohani, Sofia Setyaning Pawestri Sri Widyastuti Utama, Qabul Dinata Wati, Husnul Weriningsih, Wiharyani Wiharyani Werdiningsih Yesica Marcelina Romauli Sinaga Zainuri Zainuri, Zainuri Zuhdia, Lalu Diani