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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Indonesian Food Science and TechnologyJournal Martabe : Jurnal Pengabdian Kepada Masyarakat Jurnal Bio-Geo Material Dan Energi Studium: Jurnal Pengabdian Kepada Masyarakat Jurnal Karya Abdi Masyarakat Jurnal Ilmiah Ilmu Terapan Universitas Jambi
Dian Wulansari, Dian
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Physics Public Health Social Sciences

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Edukasi dan Pelatihan Pembuatan Dish Soap dari Limbah Kulit Nanas untuk Meningkatkan Kewirausahaan UMKM di Desa Tangkit Baru Rahmi, Silvi Leila; Wulansari, Dian; Mursyid; Fiardilla, Fauziah; Prihantoro, Rudi
Studium: Jurnal Pengabdian Kepada Masyarakat Vol 3 No 3 (2024): Studium: Jurnal Pengabdian Kepada Masyarakat
Publisher : WIDA Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53867/jpm.v3i3.109

Abstract

This Community Service Program (PPM) aims to enhance the knowledge and skills of the residents of Tangkit Baru Village, particularly MSME entrepreneurs, in utilizing pineapple peel waste as an innovative material for dish soap production. The program also focuses on developing entrepreneurial spirit by transforming this waste into economically valuable products. The main goal of this activity is to address the issue of waste from pineapple processing and create new, sustainable products, thereby improving the local economy. The PPM activities were conducted in three stages: (1) Providing material on utilizing pineapple waste into economically viable products, (2) Demonstrating the process of making dish soap from pineapple peel, and (3) Discussing with participants the soap-making process. The results showed an increase in the community's understanding of the potential use of pineapple peel waste, as well as a high interest in this product innovation as a new business opportunity.
The Effect of Concentration Areca Seed Extract (Areca Catechu L.) on Physicochemical and Sensory Properties of Pineapple Juice (Ananas Comosus L. Merr) As a Functional Beverages Purba, Daniel Tua; Nizori, Addion; Wulansari, Dian
Indonesian Food Science and Technology Journal Vol. 5 No. 2 (2022): Volume 5. Number 2, July 2022 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v5i2.17303

Abstract

This study aims to determine the effect of concentration areca seed extract on the physicochemical and sensory properties of pineapple juice as a functional beverages , and to determine the appropriate concentration of areca seed extract to produce pineapple juice that has the best physicochemical and sensory properties. This study used a completely randomized design (CRD) consisting of 4 levels of treatment, namely the concentration of areca seed extract 0%, 1%, 2%, and 3% (v/v). Each treatment was repeated 5 times, so there were 20 experimental units. The results showed that the concentration of areca seed extract had a significant effect on the total soluble solids, the degree of warmth L* and a*, antioxidant activity, total tannin, vitamin C levels, and had no significant effect on the acidity (pH), and had a characteristic taste of pineapple chelate until the taste of pineapple is slightly chelate, the color is brown to very brown, it has a pineapple aroma to a strong pineapple aroma, with a weak aftertaste to a slightly strong after taste. The best treatment in making pineapple juice with areca seed extract was the concentration of 2% areca seed extract which contained 80.02% antioxidant activity, vitamin C 104.68 mg/100 g, total tannin 99.62 mg TAE/g, total dissolved solids value 20.980brix, color degree value L*29.48, a*7.06, b*20.80, acidity value (pH) 3.37, has a slightly brown color, aroma of pineapple (methyl ester and ethyl ester compounds), taste pineapple and not chelate, and has no aftertaste.
Upaya Pengendalian Hama Gudang Sitophilus oryzaeL.Dengan Penggunaan Pestisida Nabati Indriyani, Indriyani; Rahmayani, Irma; Wulansari, Dian
Jurnal Ilmiah Ilmu Terapan Universitas Jambi Vol. 3 No. 2 (2019): Volume 3, Nomor 2, Desember 2019
Publisher : LPPM Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (272.47 KB) | DOI: 10.22437/jiituj.v3i2.8196

Abstract

Tujuan penelitian ini adalah untuk mengetahui pengaruh campuran serbuk pestisida nabati antara daun pandan wangi, sukun dan jambu biji dalam mengendalikan hama gudang Sitophilus oryzae L. serta untuk mengetahui campuran serbuk pestisida nabati yang paling efektif dalam mengendalikan Siotphilus oryzae L. Penelitian ini merupakan penelitian deskriptif dengan melihat pengaruh dari perlakuan berikut P1 : campuran serbuk daun pandan wangi dan daun sukun, P2 : campuran serbuk daun sukun dan daun jambu biji dan P3 : campuran serbuk daun pandan wangi dan daun jambu biji. Parameter dalam penelitian ini adalah kadar air, uji fitokimia secara kualitatif, persentase penolakan, mortalitas, efikasi serta kecepatan kematian. Hasil penelitian menunjukkan pestisida nabati campuran serbuk daun pandan wangi dan daun sukun, daun sukun dan daun jambu biji serta daun pandan wangi dan daun jambu biji berpengaruh sebagai pengendali hama gudang Sitophilus oryzae L. Pestisida nabati paling efektif dalam mengendalikan hama gudang Sitophilus oryzae L. adalah campuran serbuk daun pandan wangi dan daun sukun dengan nilai kadar air 3,04%, positif mengandung senyawa alkaloid flavonoid, polifenol, dan steroid, persentase penolakan 45%, mortalitas 63,33%, efikasi 63,33%, dan kecepatan kematian 4,3 ekor/2 hari.
The Effect of Comparison of Starfruit and Carrot Porridge on Characteristics of Sheet Jam sihotang, evachristina; Indriyani; Wulansari, Dian
Indonesian Food Science and Technology Journal Vol. 2 No. 2 (2019): Volume 2. Number 2, July 2019 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v2i2.9495

Abstract

Abstract-Sheet jam wasa modification of semi-solid topical jam made from fruits or vegetables, then concentrated with the aimedof forming solids or sheets. Jam generally usedripe fruit that was nottoo ripe and hada slightly sour taste. The purpose of this studyto determine the effect of starfruit and carrotporridge on the characteristics of sheet jam and to get a comparison of starfruit and carrot porridge on the characteristics of sheet jam. This study useda Completely Randomized Design (CRD) with 5 treatments, the comparisonedof starfruit porridgecarrotwere 0%: 100%, 25%: 75%, 50%: 50%, 75%: 25%, and 100%: 0% . Each treatment wasrepeated 3 times to obtain 15 experimental units. The parameterswereobservedin making sheet jam werewater content, vitamin C content, total dissolved solids (TPT), acidity (pH), degree of color, and organoleptic testing. The data obtained were analyzed with a variety of tests at the level of 1% and 5%. If the data obtained hada significant effect, then thedata would be continued withDNMRT (Duncan's New Multiple Range Test) at the 5% level. The researchresultsof starfruit and carrot porridge treatmentto the best sheet jams was 25%:75%with water content (36,53%), vitamin C (44,00 mg / 100 g of material), Total Dissolved Solids (42,20oBrix), pH (4,03), and degree of color (L=33,09, a=+9,31, b=+24,10 and0Hue=68,88). The best parameter of organoleptic testof sheet jam were the texturewassoft, slightly dense (2,92), color wasorange (4,32), plasticitywasnot easily broken (4.24), taste (3,60),overall acceptance (3,64)and aroma(3,60) according to panelists' judgment, which was somewhat preferred. Keywords- Carrots; sheet jam; starfruit.
Pemanfaatan Hasil Perikanan Dalam Bentuk Olahan Daging Ikan Nila Menjadi Nugget Dalam Rangka Diversifikasi Pangan pada Warga RT 07 Desa Kedotan, Kecamatan Sekernan, Kabupaten Muaro Jambi Indriyani, Indriyani; Rahmi, Silvi Leila; Wulansari, Dian; Mursyid, Mursyid; Rahmayani, Irma
Jurnal Karya Abdi Masyarakat Vol. 4 No. 3 (2020): Jurnal Karya Abdi Masyarakat
Publisher : LPPM Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (82.183 KB) | DOI: 10.22437/jkam.v4i3.11573

Abstract

Desa Kedotan yang berada di Kecamatan Sekernan, Kabupaten Muaro Jambi merupakan salah satu desa penghasil ikan nila di Provinsi Jambi. Produksi ikan nila dari daerah ini biasanya hanya dijual dalam bentuk ikan nila segar, dan masih sangat jarang ditemui dalam bentuk olahan. Penganekaragaman produk olahan ikan memiliki keunggulan diantaranya masa simpan yang lama sehingga dapat menjadi alternatif dalam meningkatkan total konsumsi sumber bahan pangan hewani. Selain itu, dapat membantu meningkatkan pendapatan warga desa terutama disaat pandemi corona yang sedang terjadi saat ini untuk dijadikan usaha. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk memberikan pelatihan dan pembinaan kepada masyarakat terkait pemanfaatan potensi daerah yang memiliki nilai jual ekonomis. Adapun bentuk pelatihan yang diberikan adalah pelatihan pengolahan daging ikan nila menjadi produk nugget ikan. Kegiatan pengabdian kepada masyarakat yang dilakukan berlangsung lancar dan baik. Kegiatan ini disambut hangat dan penuh antusias oleh masyarakat terutama ibu-ibu yang berada di Desa Kedotan. Melalui kegiatan ini, diharapkan masyarakat Desa Kedotan tertarik untuk membentuk kelompok usaha produktif berskala UMKM sehingga menambah penghasilan keluarga.
Upaya Pengembangan Jiwa Kewirausahaan Melalui Pengolahan Produk Pangan Berbasis Perikanan Di Desa Kedotan, Kecamatan Sekernan, Kabupaten Muaro Jambi Indriyani, Indriyani; Rahmi, Silvi Leila; Wulansari, Dian; Mursyid, Mursyid; Rahmayani, Irma
Jurnal Karya Abdi Masyarakat Vol. 5 No. 3 (2021): Jurnal Karya Abdi Masyarakat
Publisher : LPPM Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (291.337 KB) | DOI: 10.22437/jkam.v5i3.16276

Abstract

Pengetahuan masyarakat Desa Kedotan tentang pengolahan ikan segar menjadi produk pangan yang bernilai ekonomis dan memiliki umur simpan yang panjang masih terbatas. Pemberian pelatihan dan pembinaan terkait dengan berbagai macam produk olahan ikan dalam bentuk frozen food serta teknologi yang dapat diterapkan diharapkan dapat meningkatkan pengetahuan dan minat masyarakat untuk mengembangkan jiwa kewirausahaan. Bentuk pelatihan yang diberikan berupa sosialisasi tentang berbagai macam diversifikasi produk olahan ikan, demonstrasi dan pelatihan beberapa cara pengolahan produk olahan ikan dalam bentuk produk frozen food, pelatihan pengemasan dan pelabelan produk yang baik dan benar serta pelatihan dan pembinaan berwirausaha terutama di bidang manajemen pemasaran produk. Pengembangan jiwa kewirausahaan berbasis ikan dalam bentuk frozen food melalui pelatihan dan demonstrasi mampu ditingkatkan pada masyarakat Desa Kedotan.
Correlation Study on Type and Concentration of Antimicrobial Materials on the Quality of Starch-Based Edible Film: Correlation study Pangestika, Iga; Ulyarti, Ulyarti; Wulansari, Dian
Jurnal Bio-Geo Material Dan Energi Vol. 2 No. 1 (2022): Journal of Bio-Geo Material and Energy (BiGME), March 2022
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/bigme.v2i1.31472

Abstract

The purpose of this study was to determine the correlation between antimicrobial materials and several parameters of edible film quality, obtain edible film quality parameters that are likely to be affected by the use of antimicrobial materials, and determine the types of antimicrobial materials that can be used in making of starch-based edible film and their effect on the characteristics of edible film. The data used in this study were secondary data obtained from searching scientific publications. The data that were analyzed for correlation were the data on the type and concentration of antimicrobial materials and the parameters of edible films, namely wvtr, thickness, solubility, elongation, tensile strength, and moisture content. Pearson's correlation was applied in the statistical analysis using SPSS 25 statistical software application. The research showed that there was a moderate correlation between the type of antimicrobial substance and water vapor transmission rate (WVTR) and thickness of edible film. There was also a moderate correlation between the concentration of antimicrobial substance and the solubility of edible film. No correlation (level of correlation was either low or very low) was found between both the type and the concentration of antimicrobial substances and the elongation, tensile strength, and moisture content. Water vapor transmission rate, thickness, and solubility are parameters of edible film quality that are likely to be affected by the use of antimicrobial materials. White turmeric filtrate with a concentration of 0.8% is better type and concentration of antimicrobial material for use in making cassava starch-based edible films compared to other antimicrobial materials because it can affect the increase in thickness value, as well as decrease in the value of water vapor transmission rate (wvtr) and tensile strength.
PENDAMPINGAN SERTIFIKASI HALAL UMKM BINAAN HIPMI DAN AMBUNG HARSA DALAM MENDUKUNG PROGRAM WHO 2024 DI KOTA JAMBI Fortuna, Dewi; Leila Rahmi, Silvi; Fiardilla, Fauziah; Wulansari, Dian; Pebriani Daulay, Diana
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 8, No 6 (2025): MARTABE : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v8i6.2654-2660

Abstract

Pemerintah melalui BPJPH menginstruksikan kepada UMKM untuk mendaftarkan sertifikat halal pada produk yang diproduksi. Wajib Halal Oktober 2024 merupakan salah satu program yang dilakukan pemerintah untuk membantu UMKM dalam kepengurusan sertifikat halal. Untuk UMKM yang belum melakukan sertifikasi halal pada produknya maka konsekuensi yang diperoleh adalah menyertakan keterangan tidak halal pada produknya walaupun produk tersebut berbahan halal, dan hal tersebut akan merugikan UMKM tersebut. Berdasarkan hal tersebut, maka kegiatan pengabdian pada masyarakat ini bertujuan untuk membantu dan mendampingi UMKM di kota Jambi khususnya binaan HIPMI dan Ambung Harsa dalam melakukan pendaftaran sertifikasi halal atas produk UMKM tersebut. Berdasarkan identifikasi permasalahan pada UMKM maka disusun tahapan solusi yang menjadi metode kegiatan pengabdian pada masyarakat ini.  Metode pelaksanaan kegiatan pengabdian pada masyarakat ini adalah dengan melakukan sosialisasi; Penyuluhan; Pelatihan serta Pendampingan terkait dokumen persyaratan pengurusan sertifikat halal. Kemudian dilakukan Monitoring dan Evaluasi terkait keberhasilan tahapan kegiatan yang dilakukan. Hasil Kegiatan pengabdian pada masyarakat ini adalah sebanyak 8 UMKM berhasil mendapatkan sertifikat halal untuk produknya melalui skema reguler dan skema Self-Declare. Selain itu juga dilakukan kepengurusan dokumen lain berupa NIB dan PIRT untuk kedelapan UMKM tersebut. Berdasarkan hal tersebut keberhasilan kegiatan pengabdian masyarakat ini mencapai 80% dari target yang direncanakan yaitu sebanyak 10 UMKM memperoleh sertifikat halal untuk produknya.  
Development of Crackers Using Purple Yam Flour: Physicochemical and Sensory Characterization Ulyarti, Ulyarti; Cahyati, Septina Yuri; Wulansari, Dian; Tafzi, Fitry; Surhaini, Surhaini; Armando, YG; Nazarudin, Nazarudin
Jurnal Penelitian Pendidikan IPA Vol 9 No 6 (2023): June
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i6.3996

Abstract

Purple yam tuber is known to contain a lot of bioactive components useful for human health. This study was conducted to utilize the tuber in form of purple yam flour for crackers processing and to understand the effect of purple yam flour concentration on the characteristics of crackers.  A completely randomized design was applied using several concentrations of purple yam flour (0, 10%, 20%, 30%, 40%, and 50%) and 3 replications. The concentration of purple yam flour affects volume expansion, color values (L*, a*, and b*) and anthocyanin content of the crackers, but did not affect its water content and texture. The higher concentration of purple yam flour decreased volume expansion, L*, b*, and overall acceptance of the crackers, but increased the anthocyanin content and a* values.  This research proposes that 30% purple yam flour shall be applied to partly substitute wheat flour in crackers processing.  At this concentration, crackers were accepted by the panelist (like it slightly) and has hardness value 287.2 gF, L* 70.35, a* 11.12, b* 20.18, 2.5% water, and anthocyanin content 179.6 mg cyanidin3-glucoside equivalent/g.
Co-Authors Addion Nizori Armando, YG Cahyati, Septina Yuri Dewi Fortuna Diana Pebriani Daulay Fauziah Fiardilla FITRY TAFZI Indriyani Indriyani Indriyani Leila Rahmi, Silvi Mursyid Mursyid Djawas Nazarudin Pangestika, Iga Purba, Daniel Tua Rahmayani, Irma Rudi Prihantoro, Rudi sihotang, evachristina Silvi Leila Rahmi Surhaini Surhaini, Surhaini Ulyarti