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All Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal BETAHPA Jurnal BETAHPA Altifani Journal: International Journal of Community Engagement
Eka Nurriza Khairunnisa
Politeknik Negeri Sriwijaya
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Education Energy Environmental Science Industrial & Manufacturing Engineering Social Sciences

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UJI ORGANOLEPTIK ES KRIM DENGAN PENAMBAHAN BUBUR KACANG MERAH DAN SUBSTITUSI SANTAN KELAPA SEBAGAI PENGGANTI LEMAK HEWANI Ira Gusti Riani; Marta Tika Handayani; Eka Nurriza Khairunnisa
Jurnal BETAHPA Vol. 1 No. 2 Juni (2023): JURNAL BETAHPA (Besemah Teknologi Hasil Pertanian)
Publisher : P3M Institut Teknologi Pagar Alam

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Abstract

Es krim merupakan makanan beku yang terbuat dari produk susu krim yang dicampur bahan penstabil, bahan pengemulsi, bahan pemanis maupun bahan pewarna. Susu merupakan sumber lemak hewani yang berperan dalam terbentuknya tekstur es krim. Sumber lemak hewani dapat diganti dengan sumber lemak nabati, seperti santan kelapa. Santan kelapa merupakan salah satu pangan alternatif untuk mengganti susu sapi dalam pembuatan es krim. Kandungan padatan pada es krim dapat berasal dari kacang-kacangan seperti kacang merah. Formulasi es krim dengan formulasi penambahan bubur kacang merah dan santan kelapa terdiri dari 5 (lima) formulasi (b/b) dengan faktor perlakuan formulasi perbandingan penambahan sumber lemak (santan kelapa) dan bubur kacang merah. Hasil uji organoleptik yang meliputi kenampakan (warna), rasa dan tekstur menunjukkan bahwa formulasi A2 (penambahan 80% sumber lemak dan 20% bubur kacang merah) merupakan formulasi yang paling disukai panelis dengan nilaiorganelptik 4,2, rasa 3,88, tekstur 3,36 dan aroma 3,76.
Effectiveness of mahogany seed flour (Swietenia macrophylla) as a bioinsecticide against mortality of Sitophilus zeamais motsch in post-harvest grains Eka Nurriza Khairunnisa; Ira Gusti Rian; Nia Boru Ritonga; Raudhatus Saadah; Madyasta Anggana Rarassari
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i3.334

Abstract

Research has been conducted on the effect of giving Mahogany seed meal (Swietenia macrophylla) on the mortality of the beetle Sitophilus zeamais Motsch. The method used is an experimental method with a complete randomized design consisting of 6 treatments and 4 repeats. The treatment consisted of controls A0 (0%), A1 (2%), A2 (4.8%), A3 (7.4%), A4 (13.0%), and A5 (17.4%). Mahogany seed flour with a concentration in each treatment was mixed with granulated corn to a weight of 50 grams, placed 20 Sitophilus zeamais beetles and observed for 24, 48, 72 and 96 hours. Data were analyzed by anava calculation and BJND test at 24-hour observation, BNT test at 48-hour observation and BNJ test at 72- and 96-hour observations. The concentration of 17.4% gave the greatest beetle mortality effect, namely 75% at 24 hours, 81.25% at 48 hours, 91.25% at 72 hours and 100% at 96 hours from the number of 20 beetles tested. This study also produced KL50 values for mahogany seed flour, namely 11.90% at 24 hours, 10.41% at 48 hours, 8.69% at 72 hours and 7.23% at 96 hours.
UJI ORGANOLEPTIK ES KRIM DENGAN PENAMBAHAN BUBUR KACANG MERAH DAN SUBSTITUSI SANTAN KELAPA SEBAGAI PENGGANTI LEMAK HEWANI Ira Gusti Riani; Marta Tika Handayani; Eka Nurriza Khairunnisa
Jurnal BETAHPA Vol. 2 No. 1 Juni (2023): JURNAL BETAHPA (Besemah Teknologi Hasil Pertanian)
Publisher : P3M Institut Teknologi Pagar Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Es krim merupakan makanan beku yang terbuat dari produk susu krim yang dicampur bahan penstabil, bahan pengemulsi, bahan pemanis maupun bahan pewarna. Susu merupakan sumber lemak hewani yang berperan dalam terbentuknya tekstur es krim. Sumber lemak hewani dapat diganti dengan sumber lemak nabati, seperti santan kelapa. Santan kelapa merupakan salah satu pangan alternatif untuk mengganti susu sapi dalam pembuatan es krim. Kandungan padatan pada es krim dapat berasal dari kacang-kacangan seperti kacang merah. Formulasi es krim dengan formulasi penambahan bubur kacang merah dan santan kelapa terdiri dari 5 (lima) formulasi (b/b) dengan faktor perlakuan formulasi perbandingan penambahan sumber lemak (santan kelapa) dan bubur kacang merah. Hasil uji organoleptik yang meliputi kenampakan (warna), rasa dan tekstur menunjukkan bahwa formulasi A2 (penambahan 80% sumber lemak dan 20% bubur kacang merah) merupakan formulasi yang paling disukai panelis dengan nilaiorganelptik 4,2, rasa 3,88, tekstur 3,36 dan aroma 3,76.
Pelatihan Pengolahan Limbah Kulit Udang Menjadi Kaldu Bubuk Pada UMKM Pempek Lela di Desa Sungsang Ira Gusti Riani; Eka Nurriza Khairunnisa; Raudhatus Sa’adah; Aldilla Sari Utami; Madyasta Anggana Rarassari; Nia Boru Ritonga; Yulia Hapsari
Altifani Journal: International Journal of Community Engagement Vol. 5 No. 1 (2024): Altifani Journal: International Journal of Community Engagement
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v5i1.368

Abstract

Sungsang Village is located in the coastal area of the East Coast of Sumatra. The people of Sungsang village are also the same as people living in other coastal areas, namely they have diverse livelihoods.  One of the livelihoods of the breech community is the business of making shrimp pempek where there is a problem in the form of shrimp skin which becomes waste from making pempek and has not been utilized so that it becomes one of the causes of environmental pollution, therefore it is important to provide knowledge to pempek entrepreneurs and housewives to be able to process the waste by making shrimp skin into powdered broth that can be sold or used at home.  The method of service carried out is by providing direct practice. After the service, business actors and housewives in Sungsang 4 village gained new knowledge to process waste into valuable products. The enthusiasm and participation of women in the shrimp pempek business and housewives was very high when participating in training on making powdered broth made from shrimp skin waste in Sungsang Village 4.
Co-Authors Aldilla Sari Utami Ira Gusti Rian Ira Gusti Riani Ira Gusti Riani Madyasta Anggana Rarassari Madyasta Anggana Rarassari Marta Tika Handayani Nia Boru Ritonga Nia Boru Ritonga Raudhatus Saadah Raudhatus Sa’adah Yulia Hapsari