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All Journal Pro Food JURNAL INOVASI DAN PENGABDIAN MASYARAKAT INDONESIA
Puspitasari, Estiana
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Agriculture, Biological Sciences & Forestry Humanities Education Health Professions Public Health Social Sciences

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Pemanfaatan Hasil Samping Udang Menjadi Penyedap Rasa Alami Bagi Masyarakat Kelurahan Tambakrejo Nurhidajah; Yonata, Diode; Santoso, Wahyu Imam; Yuniarti, Nikmah; Puspitasari, Estiana
JURNAL INOVASI DAN PENGABDIAN MASYARAKAT INDONESIA Vol 3 No 1 (2024): Januari
Publisher : Fakultas Kesehatan Masyarakat, Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jipmi.v3i1.204

Abstract

Latar belakang: Udang merupakan salah satu produk unggulan dan tercatat sebagai komoditas terbesar kedua penyumbang nilai ekspor perikanan Jawa Tengah. Dengan tingginya produksi olahan udang menghasilkan hasil samping yang berpotensi mencemari lingkungan. Oleh karena itu dibutuhkan inovasi agar dapat mengatasi permasalahan tersebut serta mingkatkan pendapatan masyarakat khususnya warga Kelurahan Tambakrejo. Tujuan: untuk meningkatkan nilai tambah hasil samping udang yang diolah menjadi penyedap rasa alami sebagai produk inovatif warga di Kelurahan Tambakrejo. Metode: Pelaksanaan kegiatan pengabdian kepada masyarakat terdiri dari beberapa tahapan, diantaranya yaitu: pemantauan awal dan sosialisasi kegiatan; pembuatan penyedap rasaa; pelaksanaan program; pembuatan laporan dan luaran kegiatan. Hasil: Hasil yang dicapai dari program pengabdian kepada masyarakat ini adalah produk penyedap rasa alami berbahan dasar hasil samping olahan udang. Kesimpulan: masyarakat di Kelurahan Tambakrejo memiliki alternatif pengolahan hasil samping udang guna meningkatkan ekonomi mereka. _________________________________________________________________________________ Abstract Background: Shrimp is one of the superior products and is listed as the second largest commodity contributing to the value of Central Java's fishery exports. The high production of processed shrimp produces by-products that have the potential to pollute the environment. Therefore, innovation is needed to overcome these problems and increase people's income, especially residents of Tambakrejo Village. Objective: to increase the added value of shrimp by-products which are processed into natural flavorings as innovative products for residents in Tambakrejo Village. Method: Implementation of community service activities consists of several stages, including initial monitoring and socialization of activities; making flavorings; program implementation; preparation of reports and output of activities. Result: The results achieved from this community service program are natural flavoring products made from processed shrimp by-products. Conclusion: people in Tambakrejo Village have alternative processing of shrimp by-products to improve their income.
Karakteristik Fisikokimia dan Sensoris Selai Lembaran Labu Kuning dengan Penambahan Tepung Porang Puspitasari, Estiana; Wulandari, Yuni Dyah; Nurrahman; Sya'di, Yunan Kholifatuddin; Yonata, Diode
Pro Food Vol. 11 No. 1 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i1.482

Abstract

Sheet jam is one of the modified spread jam products made in sheet form. One of the food ingredients that can be processed into sheet jam is pumpkin. Pumpkin contains various chemical compounds, such as vitamin A, vitamin C, antioxidants, β-carotene, and phenol. In making pumpkin sheet jam, it is necessary to add hydrocolloids that can improve the physical properties of the resulting sheet jam, one of which is porang flour. The purpose of this study was to determine the effect of adding porang flour on the physicochemical and sensory characteristics of pumpkin sheet jam. The design used in this study was a completely randomized design with a single factor consisting of 5 treatments (0, 1, 2, 3, and 4%). The research procedure began with making pumpkin puree and making sheet jam with a drying time of 6 hours. The results showed that the addition of porang flour with different concentrations had a significant effect on tensile strength, color, vitamin C content, total phenol, antioxidant activity, β-carotene content, and sensory properties (color and texture), but did not affect taste and flavor. The higher the concentration of porang flour added to the pumpkin sheet jam, the higher the tensile strength value and the darker the yellowish color, but the levels of vitamin C, total phenols, antioxidant activity, and β-carotene decreased.
Co-Authors Diode Yonata Nurhidajah Nurrahman Wahyu Imam Santoso Wulandari, Yuni Dyah Yunan Kholifatuddin Sya’di Yuniarti, Nikmah