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All Journal Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (JANAYU) Journal of Comprehensive Science
Sandra Fitriany, Dhea
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Religion Humanities Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Social Sciences Other

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Pelatihan Pembuatan Air Ragi Salak (Salacca Zalacca) Dan Roti Di Desa Wisata Ledoknongko Khumaira, Annisa; Sandra Fitriany, Dhea; Annaziha, Salma; Zintya Sari, Fitria; Mindrati Fardhani, Dinar
Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (Janayu) Vol. 4 No. 2 (2023): Jurnal Pengabdian dan Peningkatan Mutu Masyarakat
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/janayu.v4i2.23566

Abstract

Salak (Salacca zalacca) is a fruit that is widely developed in Sleman, Yogyakarta Special Region, and as an icon of the Ledoknongko Tourism Village. The Covid-19 pandemic has reduced the number of tourists visiting the Ledoknongko Tourism Village. Covid-19 is very influential on residents' income and, of course, the use of salak fruit. One alternative to using salak fruit is to process it into natural yeast made from salak fruit (Salak Yeast Water). Natural yeast or wild yeast is the yeast that is usually always present in some foods, such as fruits, vegetables, and cereals. Furthermore, the yeast can be used for making bread. The training was conducted for a group of women from the Ledoknongko Tourism Village, which included a pre-test, giving materials, the practice of making salak yeast and fried bread, and a post-test. The pre-test and post-test results showed the participant's understanding of salak yeast; in the pre-test, the correct answers were 30%, and in the post-test, 93%. In addition, according to a survey conducted, particpants have a high desire to continue to train skills and develop products from salak yeast water so that salak yeast water has the potential to continue to be developed and commercialized in Ledokonongko Tourism Village
Bio-Pack : Biodegradable Packaging Pati Singkong Sebagai Solusi Pencemaran Limbah Plastik Konvensional Sandra Fitriany, Dhea; Annaziha, Salma; Sains Assajuly Syamsuddin , Hiskia; Khumaira , Annisa
Journal of Comprehensive Science Vol. 2 No. 1 (2023): Journal of Comprehensive Science (JCS)
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/jcs.v2i1.229

Abstract

Masih banyak pelaku usaha yang menggunakan plastik konvensional sebagai kemasan makanan. Sampah plastik konvensional tentunya memiliki banyak dampak yang akan menimbulkan permasalahan lingkungan. Termasuk pada fauna yang mengalami kematian karena mengkonsumsi plastik ini yang terbuang di alam. Oleh karena itu, kehadiran plastik biodegradable dapat mengatasi masalah ini, dan perlu untuk terus dikembangkan. Plastik biodegradable menggunakan bahan baku dari nabati produk pertanian terbarukan. Bioplastik memiliki sifat biodegradable, termoplastik, dan sifat fleksibel. Selain bahan utama, plasticizer dan struktural bahan penguat diperlukan untuk menghasilkan plastik biodegradable dalam inovasi ini. Tahap produksi dalam pembuatan plastik ini meliputi pencampuran, pemanasan, dan pencetakan. Berdasarkan komponennya, komposisi yang dianggap berhasil diperoleh perbandingan 3:4:3 untuk bahan cuka, gliserol, dan kitosan. Bioplastik kemudian dibentuk menjadi standing pouch dengan sealer. Waktu optimal pada masa degradasi plastik ini kurang lebih selama 7 hari. Plastik biodegradable akan menjadi peluang untuk mengurangi dan menggantikan plastik konvensional di kemasan makanan yang dapat merusak lingkungan.
Co-Authors Annaziha, Salma Annisa Khumaira Dinar Mindrati Fardhani Khumaira , Annisa Sains Assajuly Syamsuddin , Hiskia Zintya Sari, Fitria