Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Proceeding of International Conference on Multidisciplinary Research WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom
Irmayanti
Universitas Serambi Mekkah
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Engineering Public Health Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Physicochemical Properties of Patchouli and Trigona’s Honey Functional Hard Candy Juliani; Irmayanti
Proceeding of International Conference on Multidisciplinary Research Vol. 6 No. 1 (2024): ICMR
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/picmr.v6i1.847

Abstract

Consumers are experiencing increased awareness of healthy food, including healthy candy. Therefore, sugar in candy was reduced by adding isomalt and trigona honey. Natural flavors such as patchouli oil are also added to replace synthetic flavors in hard candy. This research aims to determine the physicochemical and descriptive properties of patchouli and trigona’s honey hard candy. The data were analyzed descriptively. The result shows that the low-calories hard candy containing Trigonas Honey and Patchouli Oil has yield value range 67.66% - 63.10%, with density value range 2.35 (g/cm3) - 2.18 (g/cm3) and pH value range 4.56 - 3.86. It can be concluded that the hard candy that containing trigona’s honey and patchouli oil has the physicochemical properties that high yield, relatively low density, slightly acidic so further reseach are needed to overcome deficiencies in the physicochemical properties of these functional hard candies.
TRAINING ON MAKING PURPLE SWEET POTATO STICKS IN COT CUT VILLAGE, KUTA BARO DISTRICT, ACEH BESAR: PELATIHAN PEMBUATAN STICK UBI UNGU DI  DESA COT CUT KECAMATAN KUTA BARO ACEH BESAR Ika Rezvani Aprita; Suraiya Nazlia; Suri Purnama Febri; Irmayanti; Putri Meutia Sari; Virna Muhardina; Kurnia; Mulyanti; Muhammad Afdal; Endiyani; Maghfirah; Irhami; Chairil Anwar; Sri Agustina; Indra Akbar
WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom Vol. 3 No. 1 (2026): JPKM WISDOM 5, 2026
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/wisdom.v3i1.187

Abstract

The abundant availability of purple sweet potatoes in Cot Cut Village at a very low price is the backdrop for this community service activity. The processing of purple sweet potatoes into value-added products is expected to increase the added value of this commodity. The purpose of this community service activity is to provide homemakers in Cot Cut Village with training in making purple sweet potato sticks. Socialization, training, and direct practice of making purple sweet potato sticks are the methods used in this community service. The results of this community service indicate that the community has gained knowledge of the purple sweet potato processing process, which can increase product competitiveness. Processing purple sweet potatoes into sticks is a strategy to increase the independence and economic welfare of the Cot Cut Village community in the Aceh Besar Regency.  
Co-Authors Endiyani Ika Rezvani Aprita Indra Akbar Irhami Juliani Kurnia Maghfirah Muhammad Afdal Mulyanti Mulyanti Putri Meutia Sari Sri Agustina Suraiya Nazlia Suri Purnama Febri Virna Muhardina