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All Journal QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Karimah Tauhid
Syifa, Nurhaeni
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Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Neuroscience Social Sciences Other

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SOSIALISASI SANITASI DAN KEAMANAN PANGAN SERTA SISTEM JAMINAN HALAL PRODUK YOGHURT DAN NATA DE COCO PADA UMKM YOSUKA DAIRY Badriansyah, Liska; Azizah, Liza Shinta Nur; Ferlincha, Kiki Nola; Lestari, Dede Amara; Fauziah, Ratu Dwi; Pravitri, Nabila Feby; Syifa, Nurhaeni; Novidahlia, Noli
Qardhul Hasan: Media Pengabdian kepada Masyarakat Vol. 8 No. 1 (2022): April
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (428.833 KB) | DOI: 10.30997/qh.v8i1.4595

Abstract

Usaha Mikro, Kecil dan Menengah (UMKM) are one of the business sectors that are required to compete by creating products that are acceptable to consumers. In Indonesia, the growth of UMKM is increasing from year to year, so the development of UMKM will be very strategic to move or improve the national economy. In addition, UMKM are also able to improve specific strategies to create unique products that can compete with products from businesses whose names have soared. This is because MSMEs are able to increase creativity which is in line with efforts to maintain and develop elements of the traditions and culture of the local community. Kuliah Kerja Nyata (KKN) is one of the methods used to develop students' potential by devoting themselves directly to the community. Meanwhile, KKN held in an UMKM can be carried out to develop potential by empowering students participating in KKN. Keyword: UMKM, KKN, Devotion, sanitation, halal assurance system
Karakteristik Kimia dan Sensori Abon Cabai Merah Keriting – Terasi Syifa, Nurhaeni; Amalia, Lia; Novidahlia, Noli
Karimah Tauhid Vol. 4 No. 10 (2025): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v4i10.21673

Abstract

Abon cabai adalah produk olahan dari cabai kering yang digiling halus dan diperkaya oleh bumbu dan rempah, serta berpotensi dalam meningkatkan efisiensi pemasaran cabai melalui diversifikasi. Studi ini ditujukan untuk mengetahui karakteristik kimia dan sensori abon cabai merah seiring penambahan bubuk terasi. Penelitian disusun berdasarkan Rancangan Acak Lengkap (RAL) terdiri atas satu faktor dengan tiga taraf perlakuan, yaitu A1 (10 g bubuk terasi), A2 (20 g bubuk terasi), dan A3 (30 g bubuk terasi). Analisis mencakup uji kimia (kadar air, abu, protein, lemak, karbohidrat, dan serat kasat), uji sensori (uji mutu sensori dan uji hedonik). Data dianalisis secara statistik menggunakan sidik ragam (ANOVA) dan dilanjutkan dengna uji lanjut Duncan taraf 95%. Penentuan produk terpilih abon cabai merah terasi menggunakan metode De Garmo, abon cabai merah dengan penambahan bubuk terasi 30 g memiliki nilai produktifitas tertinggi sebesar 0,58 dengan kadar air berkisar 7,05%, abu berkisar 28,10%, protein berkisar 20,10%, lemak berkisar 12,01%, karbohidrat berkisar 33,05%, serta serat kasar berkisar 19,25%.
Co-Authors Azizah, Liza Shinta Nur Badriansyah, Liska Fauziah, Ratu Dwi Ferlincha, Kiki Nola Lestari, Dede Amara LIA AMALIA Noli Novidahlia Pravitri, Nabila Feby