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All Journal Jurnal Sains dan Teknologi Pangan Empowerment : Jurnal Pengabdian Masyarakat
Nurul Annazhifah
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Agriculture, Biological Sciences & Forestry Social Sciences

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Pengaruh Komponen Antimikroba pada Berbagai Ekstrak Bahan Alami Dalam Pengawetan Daging Ayam dan Ikan: Telaah Nita Khairunnisa; Alifya Khoirun Nisa; M. Athar Fatah; Evina Diningsih; Yasmin Nur Rochmah; Nurul Annazhifah; Ainun Nafisah
Jurnal Sains dan Teknologi Pangan Vol 8, No 4 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i4.41176

Abstract

Meat and fish are very easy to spoil because they have a fairly high water content. One of the causes of damage to meat and fish is due to microbes. Microbes can affect the properties of food products, environmental conditions such as pH, water availability, temperature, organoleptic properties, and others. The presence of these microbes can be handled by administering antimicrobial compound content in the process of preserving meat and fish. The content of antimicrobial compounds is found in many plants, such as leaves, flowers, tubers, seeds, rhizomes, fruit, or other parts. This article was created with the aim of comparing the effectiveness of various extracts of natural ingredients that contain antimicrobial compounds on storage time in meat and fish. Based on the results of the research used in this literature review, the use of mango leaf extract in tilapia has the longest shelf life, namely 13 days. While the use of bay leaf extract on chicken meat has a relatively short shelf life of 8 hours. The ability of natural substances as antimicrobials has the potential to be developed as a simple preservative method for chicken and fish meat products.
Sosialisasi Difusi Padi Varietas Unggul Baru (VUB) untuk Meningkatkan Kapasitas dan Mutu Produksi Petani Penangkar Benih Padi Yudi Lani Aljawas Salampessy; Nurul Annazhifah; Zahratul Millah
Empowerment : Jurnal Pengabdian Masyarakat Vol. 8 No. 02 (2025): Empowerment
Publisher : Program Studi Ilmu Hukum Fakultas Hukum Universitas Kuningan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25134/empowerment.v8i02.5669

Abstract

One of the rice seed producers in Lebak Regency, Banten Province, is Poktan Motekar, which carries the mission of “Improving the quality and availability of rice seeds through independent and sustainable seed cultivation.” Poktan Motekar produces an average of 140 tons of unhusked rice (paddy)/ha/season. Approximately 134 tons are sold as milled rice at a price of IDR 7,000–8,000/kg. Meanwhile, around 5 tons are allocated for seed production and marketed through local and inter-community networks of Poktan at a price of IDR 12,000/kg, despite the fact that both demand and selling price for rice seeds are generally higher. This condition is mainly due to intense competition with seed producers from other regions. Therefore, efforts to empower farmers in Lebak Regency can be undertaken by enhancing the capacity and quality of rice seed production among members of Poktan Motekar through improved knowledge and skills in cultivating newly released superior rice varieties (Varietas Unggul Baru/ VUB). Community empowerment was carried out using the innovation diffusion method, namely through the delivery of materials and interactive discussions regarding the VUB Mantap variety as an innovation to strengthen the capacity and quality of rice production. Pre-tests and post-tests were employed to measure changes in farmers’ knowledge levels about the VUB Mantap variety. The results of data analysis indicated a significant improvement in farmers’s knowledge regarding the VUB Mantap variety after participating in the innovation diffusion activity. This enhanced knowledge was expected to foster farmers’s interest in adopting the VUB Mantap variety to improve both the capacity and quality of their rice production.
Co-Authors AINUN NAFISAH Alifya Khoirun Nisa Evina Diningsih M. Athar Fatah Nita Khairunnisa Yasmin Nur Rochmah Yudi Lani Aljawas Salampessy Zahratul Millah