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All Journal Agrikan: Jurnal Agribisnis Perikanan Jurnal Pengabdian Masyarakat Hutan
Lumbessy, Abd. Syukur
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Education Environmental Science Social Sciences

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Study of Chemical and Organoleptic Properties of Breadfruit (Artocarpus communis) Flour Crackers Lumbessy, Abd. Syukur; Masuku, Mustamin Anwar; Hirto, Susilawati
Agrikan Jurnal Agribisnis Perikanan Vol. 16 No. 2 (2023): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52046/agrikan.v16i2.1842

Abstract

The high use of wheat flour in foodstuffs has led to dependence on wheat flour. Alternative food procurement efforts are needed to overcome this problem. One alternative that can be done is to substitute flour with other flour. In order to reduce people's dependence on wheat flour, considering that Indonesia is not a wheat-producing country, it is very necessary to process various kinds of natural carbohydrates which are processed into food ingredients to replace wheat flour. This research has several stages, namely the first stage of making breadfruit flour, the second stage of making crackers. This study used a completely randomized design with one factor consisting of 5 treatments with substitution of breadfruit flour. The formulation is P0 (100% flour: 0% breadfruit flour), P1 (75% wheat flour : 25% breadfruit flour), P2 (wheat flour 50% : breadfruit flour 50%), P3 (wheat flour 25% : breadfruit flour 75%) and P4 (0% wheat flour : 100% breadfruit flour). Parameters observed were chemical properties test, and organoleptic. This study obtained crackers from substitution of breadfruit flour to produce water content7,53%-9,30%, ash content2,87%-3,89%, fat content15,48%-18,16%, as much protein4,10%-7,37%, carbohydrate levels119,87%-126,47%. As for the organoleptic include color3,56-4,01 (rather like), aroma3,08-3,61 (neutral), taste3,60-3,84 (neutral) and texture3,40-3,99 (neutral) with the best formulation found in treatment P1.
Pengolahan Es Krim Fungsional dengan Penambahan Ekstrak Biji Pala Muda pada UMKM Asaompu Production di Kota Ternate Lumbessy, Abd. Syukur; Nurjana Albaar; Hamidin Rasulu
Jurnal Pengabdian Masyarakat Hutan Vol 3 No 2 (2025): Jurnal Pengabdian Masyarakat Hutan
Publisher : Program Studi Kehutanan, Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/hc22tg37

Abstract

This Community Service (PKM) program aims to enhance the innovation capacity of Asaompu Production UMKM in Ternate City through the development of functional ice cream with the addition of young nutmeg seed (Myristica fragrans) extract. Young nutmeg is known to contain bioactive compounds such as myristicin, eugenol, and safrole, which act as antioxidants, antimicrobials, and flavor enhancers. The implementation method includes socialization, technical training in ice cream formulation, hygienic production assistance, organoleptic testing, and product branding and marketing strategies. The results showed an improvement in partners’ skills in ice cream processing, product diversification based on local resources, and high consumer acceptance of the new functional ice cream with nutmeg extract. This program contributes to strengthening UMKM competitiveness and promoting local commodities as value-added functional foods.
Pemanfaatan Rempah Tradisional dalam Teh Celup Khairuntea untuk Mendukung Kesehatan Masyarakat Hatari, Gunawan; Lumbessy, Abd. Syukur
Jurnal Pengabdian Masyarakat Hutan Vol 3 No 2 (2025): Jurnal Pengabdian Masyarakat Hutan
Publisher : Program Studi Kehutanan, Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/sdm21092

Abstract

Indonesia is known for its abundant diversity of spices that have been traditionally used as culinary ingredients and herbal medicine. However, the conventional use of spices is increasingly being abandoned due to its lack of practicality. Therefore, the innovation of processing spices into Khairuntea tea bags is expected to provide a solution that promotes a healthy lifestyle while improving the local economy. This community service activity aimed to educate the community on the health benefits of spices as functional beverages, train participants in producing hygienic and standardized tea bags, and enhance product competitiveness through packaging, branding, and digital marketing. The participatory method was applied by engaging the Gambesi Village community in Ternate City over four months. The results revealed a 70% improvement in community knowledge of bioactive compounds in spices, over 80% of participants acquired the skills to produce quality tea bags, and product sales increased by an average of 25–30% through social media and marketplace platforms. Packaging innovation strengthened the local identity of the product, while involving farmers as suppliers created tangible economic impacts. Thus, the development of Khairuntea provides dual benefits by supporting public health and strengthening the local economy.
Co-Authors Hamidin Rasulu Hatari, Gunawan Hirto, Susilawati Masuku, Mustamin Anwar Nurjana Albaar