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STANDARISASI PROSES PENGOLAHAN SARI BUAH MENGKUDU DAN APLIKASI TEKNOLOGI ACTIVATED CARBON ADSORBSION DI SMK NURUL HUDA KABUPATEN PRINGSEWU Wirawati, Chandra Utami; Rina, Oktaf; Nirmagustina, Dwi Eva; Verdini, Liana; Kurnia Khoerunnisa, Tiara
Jurnal Pengabdian Nasional Vol 5 No 1 (2024)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jpn.v5i1.3514

Abstract

Unit produksi pangan olahan Jurusan Farmasi di SMK Nurul Huda Kabupaten Pringsewu merupakan salah satu unit yang dibentuk untuk menghasilkan income generating bagi institusi ini. Kegiatan yang dilakukan pada unit ini terpusat pada beberapa kegiatan pengolahan pangan yang salah satunya sudah berkembang cukup besar, yaitu minuman sari mengkudu sejak 4 tahun yang lalu. Hasil analisis SWOT menunjukkan bahwa akar permasalahan kegiatan usaha pengolahan minuman sari mengkudu adalah (1) belum ada standar proses (SOP) baku yang digunakan di dalam mengolah sari buah mengkudu yang didukung pemahaman pengetahuan dasar tentang fermentasi, (2) preferensi konsumen terhadap minuman sari mengkudu masih terkendala dengan intensitas aroma produk yang sangat kuat, (3) belum ada informasi tentang komponen nutrisi dan senyawa bioaktif di dalam label kemasan yang sesuai regulasi. Berdasarkan masalah-masalah yang dihadapi, diperlukan upaya pendampingan dan bimbingan teknis pembuatan standar proses pengolahan, pengaplikasian metode penyerapan karbon aktif, dan perbaikan label kemasan pada minuman sari mengkudu yang diproduksi oleh pengelola unit pengolahan pangan jurusan Farmasi SMK Nurul Huda. Hasil Bimtek menunjukkan peningkatan pengetahuan peserta (guru dan pengelola unit pengolahan minuman sari mengkudu) sebesar 31.5%.
The Effect of Soaking and Boiling on Physical and Chemical Properties of Read Kidney Beans Instant Nirmagustina, Dwi Eva; Wirawati, Chandra Utamai; Handayani, Sri; Khoerunnisa, Tiara Kurnia; Rani, Hertini
ABEC Indonesia Vol. 12 (2024): 12th Applied Business and Engineering Conference
Publisher : Politeknik Negeri Bengkalis

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Red kidney beans are a plant-based food that contains protein, carbohydrates, dietary fiber, vitamins, and minerals,. Redkidney beans take a long time to cook and have a rough texture. As a result, instant red kidney beans must be developed. Soaking,boiling, and drying are the steps in the production of instant goods. The objective of this research was to determine the physicaland chemical characteristic of soaked-boiled red kidney beans and instant red kidney beans based on soaking and boiling times.The study used a factorial completely randomized block design. The first factor was soaking time, which had three treatments (0hours, 6 hours, and 12 hours). The second factor was cooking time, which had three treatments (0 minutes, 10 minutes, or 20minutes). The study was carried out three times. Data analysis was conducted statistically using analysis of variance (ANOVA) ata 5% significance level to determine the effect of treatment on test parameters. If the treatment has a significant effect, a furtherDuncan test will be conducted to determine the differences between treatments. The results showed that soaking and boiling affectedthe physical and chemical characteristics of instant red beans. The weight, yield, and hydration capacity of instant red beansincreased with the longer soaking and boiling, and the hardness, density of the kamba, and color intensity of instant red beansdecreased with the longer soaking and boiling. Soaking for 6 hours and boiling for 10 minutes was the optimal time to produceinstant red beans. The physical and chemical characteristics of instant red beans included weight 161.5 g, density of kamba 0.71g/ml, hardness 2.83 cm/kg, hydration capacity 66.67%, water content 8.02%, and soluble protein 6.71%.
Transformasi Digital UMKM Mocaf: Implementasi Teknologi Pengolahan Ubi Kayu Terintegrasi untuk Bisnis Berkelanjutan khoerunnisa, Tiara Kurnia; surfiana; Amaliah, khusnatul; Kalsum, Nurbani; Fitriani; winarto; Pratondo Utomo, Tanto
Jurnal SOLMA Vol. 14 No. 1 (2025)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v14i1.17160

Abstract

Latar Belakang: Transformasi digital telah menjadi kunci utama dalam meningkatkan daya saing dan kelangsungan usaha mikro di tengah persaingan global yang semakin ketat. Kegiatan pengabdian ini dilakukan untuk memanfaatkan teknologi digital untuk mengoptimalkan proses bisnis mereka, meningkatkan efisiensi operasional, dan mencapai pangsa pasar yang lebih luas melalui platform online. Kegiatan pengabdian ini dilakukan untuk menjadikan UMKM lebih memanfaatkan teknologi digital untuk mengoptimalkan proses bisnis mereka, meningkatkan efisiensi operasional, dan mencapai pangsa pasar yang lebih luas melalui platform online. Metode: Metode yang dilakukan adalah dengan FGD, Pelatihan Digital Marketing dan Pendampingan penggunaan digital marketing. Hasil: Permasalahan yang ada saat ini di UMKM Mocaf yaitu di PT Sugih Makmur adalah belum tersedianya penjualan secara online dan platform media social yang mendukung penjualan, sehingga setelah dilakukannya FGD, Pelatihan dan juga Pendampingan UMKM tersebut bisa menggunakan media social tersebut untuk proses penjualan online. Pendampingan digitalisasi telah membawa dampak positif bagi PT Sugih Makmur selaku UMKM Mocaf, meningkatkan pemahaman teknologi, memperluas jangkauan pasar, dan meningkatkan efisiensi operasional. Meskipun menghadapi tantangan seperti kurangnya akses infrastruktur digital dan perubahan paradigma bisnis, usaha mikro berbasis digital menunjukkan inovasi dan adaptabilitas yang tinggi. Kesimpulan: Langkah-langkah selanjutnya harus memperkuat infrastruktur digital dan memberdayakan UMKM dengan pengetahuan dan sumber daya yang diperlukan untuk menghadapi tantangan dan memanfaatkan peluang di era digital ini.
Peningkatan Daya Saing UMKM Binaan Polinela melalui Pemanfaatan Teknologi Artificial Intelligence (AI) Amaliah, Khusnatul; Eko Win Kenali; Dani Rofianto; Tiara Kurnia Khoerunnisa; Jaka Fitra; Halim Fathoni; Fitri, Melisa
Jurnal Indonesia Mengabdi Vol. 6 No. 2 (2024): December Edition
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) STKIP Nurul Huda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30599/jimi.v6i2.3857

Abstract

Pendampingan penggunaan teknologi Artificial Intelligence (AI) dan digitalisasi bagi Usaha Mikro, Kecil, dan Menengah (UMKM) di Indonesia menjadi sangat penting dalam meningkatkan daya saing dan keberlanjutan bisnis. Pengabdian ini bertujuan untuk menganalisis dampak pendampingan yang diberikan kepada UMKM, khususnya dalam konteks peningkatan kualitas produk, pemasaran, dan pemahaman teknologi. Pemanfaatan Teknologi Artificial Intelligence ini fokus pada pemanfaatan teknologi AI dalam pembuatan konten promosi yang efektif. Pengabdian ini dilakukan dengan pendekatan metode Participatory Action Research dimana pengabdian berorientasi pada pada pemberdayaan dalam menyelesaikan permasalahan mitra. Hasil kegiatan menunjukkan bahwa pendampingan ini berhasil meningkatkan kualitas kemasan produk, visibilitas di pasar, dan pemahaman teknologi di kalangan mitra UMKM. Temuan ini menegaskan bahwa digitalisasi dan penggunaan AI tidak hanya membantu UMKM dalam menghadapi tantangan pasar, tetapi juga mendorong inovasi dan pertumbuhan yang berkelanjutan.
KARAKTERISASI EDIBLE FILM BERBASIS KITOSAN DARI LIMBAH KULIT UDANG DAN PATI SINGKONG SEBAGAI KEMASAN AKTIF ANTIMIKROBA Khoerunnisa, Tiara Kurnia; Verdini, Liana; Soeherman, Giffary Primafisi; Hasibuan, Betti; Mahesya, Siti Roma
Jurnal Teknologi Pangan Vol 19, No 1 : JUNI 2025
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v19i1.5328

Abstract

Packaging based on biodegradable materials is being widely used to overcome environmental problems. One way to overcome ecological problems is to make active edible films based on chitosan. This study examines the antimicrobial properties of chitosan by testing its antimicrobial activity.  This study aims to determine the potential of chitosan contained in shrimp shell waste as an edible antimicrobial film.  This study used the diffusion well method for chitosan and the diffusion disc for edible film.  The addition of chitosan to the edible film formula is 1:3, 1:1, and 3:1, the ratio between chitosan and cassava peel starch.  The results showed that the best characteristics were chitosan treatment: 3:1 starch and 45% glycerol addition (KP31C), with the best elongation at break value (3.541244%), best thickness (0.235 mm), and second largest tensile strength (1.026057 MPa) after Chitosan and Starch treatment 3:1 and 30% glycerol addition (KP31A
Edukasi Pembuatan Gula Semut Sebagai Pemanis Alami: Pemanfaatan untuk Meningkatkan Literasi Pangan Sehat Pratama, Desta Ayu; Aryani, Vina Dinata Kamila; Zukryandry, Zukryandry; Safitri, Bella Intan Ayu; Shabrina, Astri; Samosir, Joni Frengki; Khoerunnisa, Tiara Kurnia
JPM: Jurnal Pengabdian Masyarakat Vol. 6 No. 3 (2026): January 2026
Publisher : Forum Kerjasama Pendidikan Tinggi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47065/jpm.v6i3.2770

Abstract

The high consumption of refined sugar in Indonesia increases the risk of non-communicable diseases, such as obesity, diabetes, and hypertension. Education on healthier natural sweeteners, like palm sugar, is needed to improve public food literacy. Palm sugar, derived from coconut or palm sap, contains minerals (potassium, magnesium, iron) and has a lower glycemic index compared to refined sugar, making it a potential alternative natural sweetener. This community service aimed to increase public knowledge of palm sugar's nutritional benefits and encourage behavioral change to reduce refined sugar consumption. The participatory learning and action (PLA) method was used, consisting of preparation, education, and evaluation stages. Education included interactive lectures, demonstrations, and group discussions. Evaluation was done with pre-test and post-test questionnaires and observation of interest in palm sugar use. Results showed a 56.7% increase in participants' knowledge after the education. Most participants also expressed willingness to replace refined sugar with palm sugar in their daily diet.
Inovasi Produk Frozen Food Berbasis Ikan Untuk Pemberdayaan Ekonomi Kelompok Nelayan Wanita Di Desa Way Muli Timur Verdini, Liana; Kurnia Khoerunnisa, Tiara; Kalsum, Nurbani; Zukryandry, Zukryandry
Jurnal Abimana (Jurnal Pengabdian Kepada Masyarakat Nasional) Vol 2 No 2 (2025): Desember
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/abimana.v2i2.4454

Abstract

Kelompok nelayan wanita di Desa Way Muli Timur, Lampung Selatan, menghadapi tantangan ekonomi karena terbatasnya pengolahan hasil tangkapan ikan pada produk dengan nilai tambah rendah, seperti ikan asin. Untuk meningkatkan pendapatan dan memberdayakan kelompok ini, program pengabdian masyarakat berfokus pada inovasi produk frozen food berbasis ikan, seperti bakso dan nugget. Program ini mencakup pelatihan intensif, pemberian peralatan produksi, dan pendampingan pemasaran digital melalui media sosial dan platform online. Selama enam bulan pelaksanaan, peserta mengalami peningkatan keterampilan dalam pengolahan dan pengemasan produk, serta memahami strategi pemasaran modern. Hasil program menunjukkan peningkatan produksi dan pemasaran, dengan jangkauan konsumen yang semakin luas berkat penggunaan e-commerce. Pendapatan kelompok meningkat signifikan, dari Rp 900.000 menjadi Rp1.200.000 per minggu, atau sebesar 30%. Selain itu, program ini mendorong peserta untuk lebih mandiri dan kreatif dalam mengembangkan usaha mereka. Program ini masih menghadapi tantangan dalam bentuk keterbatasan pasokan bahan baku selama musim paceklik dan persaingan pasar yang semakin kompetitif. Dukungan berkelanjutan dari pemerintah dan swasta diperlukan untuk memperkuat akses bahan baku dan memperluas pasar. Secara keseluruhan, program ini berhasil meningkatkan kesejahteraan kelompok nelayan wanita dan menciptakan model usaha berkelanjutan yang dapat diadopsi oleh komunitas pesisir lainnya.
Penguatan Ekonomi KWT Srikandi Melalui Optimalisasi Digital Marketing Dan Diversifikasi Produk Olahan Cabai di Pringsewu Amaliah, Khusnatul; Dani Rofianto; Tiara Kurnia Khoerunnisa; Fitri, Melisa; Armelsya, Kafka; Sekarsari, Ni Wayan Sevilla
Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Vol. 9 No. 1 (2026): Januari 2026
Publisher : STMIK Royal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33330/jurdimas.v9i1.4228

Abstract

Abstract: This community service activity aims to strengthen the economy of the Srikandi Women Farmers Group (KWT) in Pekon Srikaton, Adiluwih District, Pringsewu Regency, through the implementation of digital marketing and diversification of processed chili products. The main problems of KWT include limited skills in chili processing and low utilization of digital technology for marketing. The method used is Participatory Action Research (PAR), with stages of socialization, chili processing training, digital marketing training, mentoring, and evaluation. The training activities increased the skills of KWT members in processing chili peppers into various products such as chili flakes, chili powder, and chili oil, as well as improving their ability to utilize social media for promotion. The results of the evaluation showed a significant increase in technical skills, entrepreneurial interest, and motivation of members to develop a business based on chili derivative products. This activity has proven to be effective in encouraging the economic independence of women through the use of technology and product innovation. Keywords: chili; digital marketing; product diversification Abstrak: Kegiatan pengabdian kepada masyarakat ini bertujuan untuk memperkuat ekonomi Kelompok Wanita Tani (KWT) Srikandi di Pekon Srikaton, Kecamatan Adiluwih, Kabupaten Pringsewu, melalui penerapan digital marketing dan diversifikasi produk olahan cabai. Permasalahan utama mitra meliputi keterbatasan keterampilan dalam pengolahan cabai serta rendahnya pemanfaatan teknologi digital untuk pemasaran. Metode yang digunakan adalah Participatory Action Research (PAR), dengan tahapan sosialisasi, pelatihan pengolahan turunan cabai, pelatihan digital marketing, pendampingan, serta evaluasi. Kegiatan pelatihan menghasilkan peningkatan keterampilan anggota KWT dalam mengolah cabai menjadi berbagai produk seperti bon cabai, cabai bubuk, dan chili oil, serta meningkatkan kemampuan dalam memanfaatkan media sosial untuk promosi. Hasil evaluasi menunjukkan adanya peningkatan signifikan dalam kemampuan teknis sebesar 60%, minat berwirausaha, dan motivasi anggota untuk mengembangkan usaha berbasis produk turunan cabai sebesar 20%. Kegiatan ini terbukti efektif dalam mendorong kemandirian ekonomi perempuan melalui pemanfaatan teknologi dan inovasi produk. Kata kunci: cabai; digital marketing; diversifikasi produk
Profil Fitokimia dan Aktivitas Antioksidan Ekstrak Kayu Manis (Cinnamomum burmanii Blume) Asal Jambi dan Lampung Menggunakan Py-GCMS: Phytochemical Profile and Antioxidant Activity of Cinnamon (Cinnamomum burmanii Blume) Extract from Jambi and Lampung Using Py-GC/MS Verdini, Liana; Khoerunnisa, Tiara Kurnia; Kalsum, Nurbani; Jannah, Upy Raudotul
Jurnal Ilmiah Pangan Halal Vol. 8 No. 1 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i1.23988

Abstract

Cinnamon is a spice rich in phenolic compounds and flavonoids with significant biological activities. This study aims to analyze the phytochemical profile and antioxidant activity of cinnamon (Cinnamomum burmanii Blume) extracts from Jambi and Lampung. Extraction was performed using an ultrasonic-assisted method (40 kHz, 66 minutes, 35°C). Qualitative identification was conducted via Pyrolysis Gas Chromatography-Mass Spectrometry (Py-GCMS), while quantitative analysis focused on total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (DPPH). Results showed that geographical origin and solvent type significantly influenced the chemical profile. Py-GCMS identified key compounds such as 2-phenyl-5-carboxy-2H-1,2,3,4-tetrazole in Lampung extract and 1-phenyl-4-carboxy-4,5 in Jambi extract. Based on the high concentration of bioactive components in the initial screening, Jambi aquadest extract was identified as the best treatment. Quantitative analysis of this extract yielded a TPC of 64.51 mg/g GAE, TFC of 14.27 mg/g QE, and antioxidant activity of 15.74%. These findings confirm a strong correlation between phenolic content and antioxidant capacity in cinnamon extracts.
Peningkatan Pengetahuan Gizi dan Pencegahan Stunting melalui Olahan Ikan Berbasis MP-ASI di Desa Way Muli Timur, Lampung Selatan Liana, Verdini; Kalsum, Nurbani; Khoerunnisa, Tiara Kurnia; Zukryandry, Zukryandry
Jurnal Pengabdian Nasional (JPN) Indonesia Vol. 7 No. 2 (2026): Mei
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LPPM) STMIK Indonesia Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63447/jpni.v7i2.1794

Abstract

Stunting remains a critical public health problem in Indonesia, particularly in rural coastal areas. Way Muli Timur Village, South Lampung, experiences a relatively high prevalence of stunting due to inadequate nutritional intake and suboptimal childcare practices. This community service program aimed to improve nutritional knowledge and skills of women fisher groups (25 participants) in stunting prevention through training on diversified fish-based complementary foods (MP-ASI). The program was conducted over six months (April–October 2024) using lectures, hands-on food processing practices, and evaluation through pre-test and post-test assessments. The results showed a significant increase in participants' knowledge, with the average score rising from 37.50 before the intervention to 87.00 after the training, and all participants achieving post-test scores of ≥70. In addition to improving nutritional awareness, the program encouraged community-based entrepreneurship through the production of fish-based products such as fish nuggets and fish meatballs. Challenges related to limited facilities and market access were addressed through mentoring, digital marketing utilization, and the establishment of a Joint Business Group (KUB). This program has the potential to contribute to sustainable stunting prevention efforts and enhance the welfare of coastal communities through the utilization of local food resources.
Co-Authors Amaliah, Khusnatul Ananta, Elsa Armelsya, Kafka Aryani, Vina Dinata Kamila Azzahra, Shiva Tasya Chandra Utami Wirawati Dani Rofianto Dwi Eva Nirmagustina Eko Win Kenali Fitra, Jaka Fitri, Melisa Fitriani Halim Fathoni Handayani, Sri Hasibuan, Betti Hertini Rani Hevia Purnama sari Jannah, Upy Raudotul Liana Verdini Liana, Verdini Mahesya, Siti Roma Nurbani Kalsum Oktaf Rina Pratama, Desta Ayu Safitri, Bella Intan Ayu Samosir, Joni Frengki Sekarsari, Ni Wayan Sevilla Shabrina, Astri Soeherman, Giffary Primafisi Surfiana Surfiana Tanto Pratondo Utomo Verdini, Liana WINARTO Wirawati, Chandra Utamai zukryandry, zukryandry