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All Journal Jurnal Teknologi Pangan Jurnal Pangan dan Agroindustri Jurnal Terapan Abdimas EDUFORTECH Jurnal Agrotek Tropika Jurnal Abadimas Adi Buana TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Adimas : Jurnal Pengabdian Kepada Masyarakat Agroteknika Indonesian Journal of Cultural and Community Development AgriHealth: Journal of Agri-food, Nutrition and Public Health Community Empowerment Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (JANAYU) Sinar Sang Surya: Jurnal Pusat Pengabdian kepada Masyarakat Jurnal Abdimas Bina Bangsa Jurnal Pengabdian Masyarakat Indonesia Maju (JPMIM) PELS (Procedia of Engineering and Life Science) Procedia of Social Sciences and Humanities Journal of Tropical Food and Agroindustrial Technology Nabatia Sewagati Teknologi dan Industri Pertanian Indonesia Abdimas Mandalika Journal of Food Safety and Processing Technology Academia Open
Lukman Hudi
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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 Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Optimizing the Legality of MSME Products through Halal Certification Assistance in Jabon, Sidoarjo Poppy Diana Sari; Lukman Hudi; Syarifa Ramadhani Nurbaya; Atik Wahyuni; Muhammad Ainur Rafdiansyah; Lailis Sabilah
SINAR SANG SURYA Vol 10 No 2 (2026): Mei 2026
Publisher : UM Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/sss.v10i2.5170

Abstract

Micro, Small, and Medium Enterprises (MSMEs) play a vital role in the local economy, yet they still face challenges in product legality, particularly regarding halal certification. This community service initiative aims to optimize the legality of MSME products by providing halal certification assistance to bread and cake producers in Kedung Pandan Village, Jabon - Sidoarjo. This program is implemented by a community service team from the Food Technology Study Program at Muhammadiyah University of Sidoarjo, utilizing an educational approach, outreach, and direct assistance in the halal certification application process. The implementation method includes participant identification, education and outreach regarding halal certification regulations and procedures, and technical assistance in processing documents and submitting applications through the applicable system. The results of the activity demonstrated an increased understanding among participants regarding the importance of halal certification and product legality procedures. This was evident in the improved knowledge assessment results after the mentoring activity. This activity also raised awareness among MSMEs to improve the quality and safety of their products. As a form of program sustainability, partners expect continued assistance in obtaining Home Industry Product (P-IRT) permits and other training to improve the business capacity, competitiveness, and sustainability of MSMEs in the region. Thus, the program is expected to go beyond halal certification and contribute to strengthening the legality and overall development of MSMEs.
AISYIYAH SUMORAME CANDI SIDOARJO KEMBANGKAN RUMPUT LAUT MENJADI PRODUK BERNILAI TINGGI Lukman Hudi; Andriani Eko Prihatiningrum; Poppy Diana Sari; Rahmah Utami Budiandari; Achmad Baihaqi
SINAR SANG SURYA Vol 10 No 2 (2026): Mei 2026
Publisher : UM Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/sss.v10i2.5249

Abstract

Abstrak. Pengembangan produk crispy rumput laut Gracilaria verrucosa pada Aisyiyah Ranting Sumorame, Candi, Sidoarjo merupakan upaya strategis dalam meningkatkan pemberdayaan ekonomi perempuan berbasis potensi lokal. Program ini bertujuan mendorong kemandirian ekonomi anggota Aisyiyah melalui pengolahan rumput laut menjadi produk bernilai tambah dan memiliki daya saing pasar. Selama ini, rumput laut umumnya dijual dalam bentuk mentah dengan harga rendah, sehingga pengolahan menjadi crispy dapat meningkatkan nilai ekonomi sekaligus membuka peluang usaha rumah tangga. Gracilaria verrucosa termasuk alga merah (Rhodophyta) yang kaya senyawa bioaktif, serat pangan, vitamin, mineral, dan antioksidan yang bermanfaat bagi kesehatan. Produk crispy rumput laut memiliki potensi pasar yang luas karena termasuk camilan sehat rendah kalori dan tinggi serat yang sesuai dengan tren konsumsi masyarakat modern. Selain itu, penggunaan rumput laut dalam produk pangan terbukti meningkatkan kualitas sensorik, kandungan fenolik, aktivitas antioksidan, serta menekan pertumbuhan mikroba. Pengembangan produk berbasis rumput laut tidak hanya mendukung peningkatan pendapatan keluarga, tetapi juga mendorong tumbuhnya wirausaha baru berbasis agroindustri rumah tangga. Kata kunci: rumput_laut, Gracilaria _verrucosa, crispy, pemberdayaan_ekonomi
Physicochemical Characteristics of Cucumber Sherbet on Various Pandan Wangi Juice Concentrations and Sweetener Types Nurbaya, Syarifa Ramadhani; Azara, Rima; Prihatiningrum, Andriani Eko; Hudi, Lukman; Elshiva, Danya Mozza
AgriHealth: Journal of Agri-food, Nutrition and Public Health Vol 5, No 2 (2024): October
Publisher : Research and Development Center for Food, Nutrition and Public Health (P4GKM) LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/agrihealth.v5i2.92815

Abstract

Cucumbers can be processed into a frozen snack called sherbet. The problem with using cucumber in sherbet processing is its bland taste. Pandan wangi leaves (Pandanus amaryllifolius Roxb.) can be used to improve the flavor and aroma of cucumber sherbet. This study aimed to determine the effect of pandan wangi juice concentration and sweetener type on cucumber sherbet’s physical and chemical characteristics. The study used a factorial randomized group design consisting of 2 factors: the concentration of pandan wangi juice (5%, 10%, and 15%) and the type of sweetener (simple syrup, fructose, and honey). The physicochemical characteristics observed in this study include overrun, texture, color (L, a, b), melting time, total dissolved solids, vitamin C content, and total chlorophyll. The interaction between the concentration of pandan wangi juice and the type of sweetener significantly influenced the overrun of cucumber sherbet. The concentration of pandan wangi juice significantly influenced the texture, greenness (a-), yellowness (b+), and total chlorophyll. The type of sweetener significantly affects the yellowness (b+) value, melting time, and total soluble solids. The best treatment is pandan wangi juice with a concentration of 15% and fructose syrup as a sweetener type. Pandan wangi juice concentration and sweetener type can improve the characteristics of sherbet in terms of both physical and chemical properties. Cucumber sherbet combined with pandan wangi juice and certain sweeteners can be a healthy frozen snack.
Co-Authors A. Miftakhurrahmat A. Miftakhurrahmat Miftakhurrahmat Achmad Baihaqi Achmad Rendika Putra Agustini, Ida Ahmad, Aufa Aisyah Nurkhaliza Aisyah Nurkhaliza Al - Machfud Al Machfudz Al Machfudz, Al Machfudz Albraham Fitrianto Alfiyanti, Trisca Yuniar Alfrina Nabila Alhaq Alhaq, Alfrina Nabila Amelia K, Paramitha Andriani Eko Prihatiningrum Andriani Eko Prihatiningrum, Andriani Eko Apriliana Sari, Indah Ardiansyah Dwi Wicaksono Ardiansyah Arief Wisaksono Arista, Sintha Wahyu Arvialika, Yesy Dwita As’at Rizal, As’at Rizal Atik Wahyuni Atik Wahyuni Awanda Rizky Amalia Ayu , Hesti A’rasy Fahruddin A’rasy Fahruddin Bastian, Fahmi Yudas Budiandari , Rahma Utami Budiandari, Rahma Utami Deby Irawan Dieo Riezma Elfahira Dwiyan Audi Artantha Elshiva, Danya Mozza Erika Puspita Sari Eva Hidayatul Khusnah Fahruddin, A'rasy Fakhrudin, A’rasy Fakhrudin, A’rasy Hadiah Fitriyah Hanik Machfudloh Hanik Machfudloh Hariska Ade Pratama Hikmah, Allysa Rowihatunnufus Hilmi, Sectio Bachrul Ida Agustini Saidi Indah Apriliana Sari Wulandari Indah Sulistiyowati Intan Rohma Nurmalasari Izza Anshory Jian Permani Ningsih Kasih Ayu Wulansari Kiranti, Irma Lailis Sabilah Lesmana, Mochammad Affan Lilin Nur Indah Sari Linda Wige Ningrum M Fadil M.Rizki Firbiono Hardiadana Marina Arta Rahayu Masashoumy Pasparingi Mauliana, Metatia Intan Mega Ari Sovani Miftakhurrahmat, A. Miftakhurrahmat Miranda, Wiji Amelia Misbachul Ulum Muh Arul Romadhon Muhammad Ainur Rafdiansyah MULYADI Mulyadi Mulyadi Nanag Dwi Prasetiyo Ningrum, Linda Wige Nur Ravita Hanun Nurkhaliza, Aisyah Paramitha Amelia Kusumawardani Pasparingi, Masashoumy Poppy Diana Sari Poppy Diana Sari Poppy Diana Sari Pradiko, Rifky Pramesti Regita Rahma Utami Rahma Utami Budiandari Rahmah Utami Budiandari Ribangun Bamban Jakaria RIMA AZARA Rokhania, Atik Sahara, Zhahlya Amaldha Saiful Anwar Sectio Bachrul Hilmi Shazana Dhiya Ayuni Sigit Hermawan Sriyono Sriyono Surya Ningrum Sutarman . Syaiful Anam Syaiful Anam Syarifa R N Syarifa Ramadhani Nurbaya Trisca Yuniar Alfiyanti Utami, Rahma Vandha Nita WDP, Al Machfud Wiji Amelia Miranda Wiwik Sumarmi Wiwit Hariyanto