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Sella Antesty
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Peningkatan Pengetahuan Sanitasi Industri Pangan pada UMKM Pangan Lokal di Dusun Rangsot Timur, Kabupaten Lombok Utara Yesica Marcelina Romauli Sinaga; Firman Fajar Perdhana; Setyaning Pawestri; Dody Handito; Made Gendis Putri Pertiwi; I Wayan Sweca Yasa; Qabul Dinanta Utama; Riezka Zuhriatika Rasyda; Ines Marisya Dwi Anggraini; Lalu Unsunnidhal; Mi’raj Fuadi; Oki Saputra; Sella Antesty; Wenny Amaliah; Ince Siti Wardatullatifah
Jurnal Pengabdian Magister Pendidikan IPA Vol 7 No 2 (2024): April-Juni
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v7i2.8255

Abstract

UMKM pangan lokal memainkan peranan penting dalam peningkatan perekonomian masyarakat setempat yang tentu saja bermuara pada peningkatan perekonomian nasional. Salah satu wilayah di Lombok, Provinsi Nusa Tenggara Barat yang memiliki UMKM pangan lokal adalah Dusun Rangsot Timur, Desa Sigar Penjalin, Kabupaten Lombok Utara. Target pasar yang lebih luas untuk peredaran produk dapat dicapai apabila produk pangan lokal tersebut sudah terjamin mutu dan keamanan pangan. Hal ini menjadi tantangan bagi pelaku UMKM pangan lokal sebab produk yang tidak terjamin mutu dan keamanannya akan berdampak pada kesehatan konsumen dan keberlangsungan usaha itu sendiri. Penjaminan mutu dan keamanan pangan dapat dicapai dengan menerapkan sanitasi yang baik selama proses produksi. Oleh karena itu, sangat penting untuk membentuk kesadaran dan pengetahuan mengenai praktik sanitasi yang baik di kalangan pelaku UMKM pangan lokal. Kegiatan pengabdian ini dilaksanakan dalam bentuk edukasi aspek dan implementasi sanitasi dalam industri pangan. Tahapan program pengabdian masyarakat dibagi menjadi 3 (tiga), yaitu persiapan, pelaksanaan, dan evaluasi program. Ketercapaian program pengabdian diukur dengan menggunakan Skala Likert dengan skor kuesioner 1-4. Hasil kuesioner para peserta dianalisis menggunakan metode deskriptif. Kegiatan pengabdian berhasil meningkatan pengetahuan peserta tentang sanitasi industri pangan yang signifikan sebesar 8,71%. Kegiatan pengabdian ini diharapkan dapat mendorong UMKM pangan di Dusun Rangsot Timur untuk mengimplementasikan praktik sanitasi yang efektif, meningkatkan kualitas dan daya saing produk.
Karakteristik Fisikokimiawi dan Sensori Hard Candy Gula Aren dan Madu Trigona : Physicochemical and Sensory Characteristics of Hard Candy Made of Palm Sugar and Trigona Honey Setyaning Pawestri; Firman Fajar Perdhana; Mi’raj Fuadi; Sella Antesty; Oki Saputra
Jurnal Kolaboratif Sains Vol. 7 No. 9: September 2024
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v7i9.5783

Abstract

Permen keras adalah konfeksioneri populer dari sukrosa, sirup glukosa dan air, dan seringkali ditambahkan zat aditif (perasa, pewarna, dan asam). Produk konfeksioneri diasosiasikan dengan nilai kesenangan bagi konsumen. Meski diasosiasikan erat dengan perbaikan suasana hati dan kebahagiaan, konsumen mulai menuntut produk lebih sehat. Gula aren dan madu trigona dapat mengurangi penggunaan gula tebu sebagai bahan baku permen keras. Terdapat 5 formulasi permen keras kombinasi gula aren, gula tebu, dan glukosa (dalam gram) (58:173:19(G1), 56:169:25(G2), 55:164:31(G3), 53:159:38(G4), 50:150:50(G5)) serta air 83 g dan madu trigona 15 g. Rasio gula aren dan gula tebu 1:3 dengan glukosa ditambahkan hingga mencapai berat total. Produk akhir dianalisis untuk karakteristik fisikokimiawi (kadar air, pH, gula pereduksi, dan kekerasan) dan organoleptik (uji parameter hedonik dan uji mutu hedonik dengan atribut rasa, warna, tekstur, dan kelengketan; melibatkan 72 orang panelis tidak terlatih). Kelima formulasi permen memiliki rentang kadar air 0,19%-0,24% dan kadar gula pereduksi 10,51%-11,63%, sesuai dengan SNI 3547:2008 yang mengharuskan kadar air < 3,5% dan maksimum gula pereduksi 24 %. Nilai pH berkisar antara 5,76-6,14 dan kekerasan 181,90-209,55. Uji organoleptik menunjukkan bahwa permen G1, permen dengan kadar gula aren tertinggi dibanding formulasi lain menjadi permen yang paling disukai konsumen. Permen G1 memiliki kadar air 0,19, pH 6,07, gula pereduksi 11,23 dan kekerasan 209,55, dengan rasa agak manis, warna coklat, tekstur keras, dan agak lengket.
Penguatan SDM Petani dan Pengusaha Kopi untuk Peningkatan Kualitas Produk Kopi Di Desa Karang Sidemen Kabupaten Lombok Tengah ZULFIKAR, WAHYUDI; Khalil, S.TP., M.Si., Fakhrul Irfan Khalil; Sella Antesty; Oki Saputra; Mi'raj Fuadi
Jurnal Pengabdian Magister Pendidikan IPA Vol 7 No 4 (2024): Oktober-Desember 2024
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v7i4.9419

Abstract

Karang Sidemen Village is located in Nort Batukliang Subdistrict, Central Lombok Regency, West Nusa Tenggara, Indonesia. This village has promising potential for coffee bean production, which can significantly improve the welfare of the local community if managed properly. This potential includes various coffee varieties that can thrive in the nutrient-rich volcanic soil, offering unique flavors that can compete in both national and international coffee markets. However, this potential has not been fully optimized due to a lack of knowledge and education among farmers and the local community. Best practices in post-harvest handling of coffee beans, such as proper picking, correct processing, and optimal storage, are still not fully understood and implemented. Many farmers still use traditional methods that are less efficient, which can lead to a decrease in coffee bean quality and, ultimately, lower selling prices. To address these challenges, initiatives are needed to organize inclusive socialization and training activities that engage the entire community. Through socialization sessions, farmers and the local community will gain a deep understanding of the importance of applying proper picking methods and accurate coffee bean processing practices. Practical training sessions will enable farmers to enhance their skills, ensuring that each post-harvest stage is carried out with high efficiency and avoiding unwanted quality loss. By implementing the best practices obtained through these socialization and training efforts, Karang Sidemen Village is expected to overcome existing barriers. Through these efforts, it is hoped that coffee harvests can be optimized and the quality of local coffee products significantly improved. This will not only provide direct benefits to farmers but also increase the competitiveness of coffee products from this village in both local and international markets. With comprehensive education, it is expected that the local community can become agents of change to achieve higher quality standards, realizing the extraordinary potential of Karang Sidemen Village’s coffee plantations. Furthermore, collaboration with research institutions and universities can open opportunities for innovation in coffee cultivation and processing techniques. Research focusing on superior coffee varieties, environmentally friendly processing techniques, and effective marketing strategies can add value to coffee products from Karang Sidemen Village. Thus, this village will not only be known as a producer of high-quality coffee but also as a center of innovation and education in the coffee industry.
Peningkatan Kualitas Green Bean Melalui Teknik Fermentasi Dan Pemanfaatan Limbah Kopi Untuk Produksi Kompos di Desa Sajang, Sembalun, Lombok Timur Fuadi, Mi’raj; Kurniawan Yuniarto; Sella Antesty; Yuhendra AP; M. Azhar Mustafid; Mutia Devi Ariyana; Wenny Amaliah; Yessica Romauli Sinaga; Nur Afni; Made Gendhis Putri Pertiwi; Wiwin Apriyanditra; Pavalee Chompoorat Tridtitanakiat
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 2 (2025): April-Juni 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i2.11204

Abstract

Coffee is one of the leading agricultural products in Indonesia, including the West Nusa Tenggara (NTB) region, which is known for its high quality coffee production. Sembalun sub-district, especially Sajang, has great potential in developing arabica coffee that can compete in the international market. However, the challenges faced by coffee farmers are still quite significant, especially in improving the quality of coffee fruit and managing coffee waste more effectively. The implementation of collaborative international community service (PkM) in Sajang related to improving coffee quality has many significant benefits, especially in women's empowerment, sustainable agriculture, and economic potential. International collaborative community service involves various stakeholders, both from within and outside the country, to solve problems efficiently and solutively, especially in sustainable agriculture issues. The focus of this PkM is to educate and equip the community, with the latest innovations and technologies to improve the quality of local coffee. The workshop went well, involving village officials, 20 members of Bumi Lestari Indonesia farmers (male and female) and coffee business owners.
Co-Authors Afni, Nur' Dody Handito Firman Fajar Perdhana I Wayan Sweca Yasa Ince Siti Wardatullatifah Ines Marisya Dwi Anggraini Khalil, S.TP., M.Si., Fakhrul Irfan Khalil Kurniawan Yuniarto Lalu Unsunnidhal M. Azhar Mustafid Made Gendhis Putri Pertiwi Made Gendis Putri Pertiwi Mi'raj Fuadi Mi’raj Fuadi Mutia Devi Ariyana Oki Saputra Pavalee Chompoorat Tridtitanakiat Qabul Dinanta Utama Riezka Zuhriatika Rasyda Setyaning Pawestri Wenny Amaliah Wiwin Apriyanditra Yesica Marcelina Romauli Sinaga Yessica Romauli Sinaga Yuhendra AP Zulfikar, Wahyudi