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All Journal Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat SEAS (Sustainable Environment Agricultural Science)
Maharani, Putu Trisna
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Environmental Science Law, Crime, Criminology & Criminal Justice Nursing

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Sensory Evaluation and Physical Characteristics of Ice Cream with The Comparison of Soy Whey and Moringa Leaves Puree Putra, I Gede Arie Mahendra; Maharani, Putu Trisna; Yusuf, Fauzan Maulana; Kirana, Made Karlinda Putri; Abilita, Sang Ayu Putu Sollenne; Saputra, I Wayan Mulya Adi
SEAS (Sustainable Environment Agricultural Science) Vol. 8 No. 1 (2024)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.8.1.9433.52-59

Abstract

Soy whey is one of the byproducts of tofu processing industry that has not been widely utilized until now, potentially causing environmental pollution. One of the efforts to manage tofu waste is to transform it into an innovative food product such as ice cream. However, this endeavor undoubtedly requires the addition of other ingredients to enhance the quality of the product's appearance, such as natural colorants, one of which is moringa leaves. Moringa leaves were rich in chlorophyll and other bioactive components, making them suitable for used as a natural colorant in the form of puree. This study aimed to determined the influence of the comparison between soy whey to moringa leaves puree on the sensory characteristics of ice cream and to obtained the appropriate formulation for the production of ice cream with the best sensory characteristics. The study used a Randomized Complete Block Design (RCBD) with treatments consisting of different comparison of soy whey and moringa leaves puree (10:90; 30:70; 50:50; 70:30; 90:10). The best sensory results will be followed by testing the physical characteristics of the ice cream. The research showed that the comparison of soy whey to moringa leaves puree (30:70) was the best treatment in terms of sensory characteristics for color (4.15), aroma (4.22), texture (4.48), taste (4.19), and overall acceptances (4.48) with a preference category of slightly liked, along with physical characteristics included 41.63% overrun, 53.8 minutes melting time, and color characteristics of L* 60.23; a* -7.4; b* 20.43 categorized as bitter green.
Pemberdayaan UMKM Pengolahan Ikan di Klungkung Melalui Pendampingan Standarisasi Proses Produksi, Hygiene, dan Sanitasi Produk Pindang dan Abon Ikan Yuarini, Dewa Ayu Anom; Dewi, Ni Luh Made Indah Murdyani; Dewi, Putu Julyantika Nica; Maharani, Putu Trisna; Kirana, Kayla Victoria; Pradnyandari, Anak Agung Sagung Devi Suamba
Abdimas Galuh Vol 8, No 1 (2026): Maret 2026
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ag.v8i1.21382

Abstract

Kabupaten Klungkung memiliki potensi besar pada sektor perikanan, namun sebagian besar hasil tangkapan masih dijual dalam bentuk segar sehingga nilai tambah rendah. Kelompok Pengolah dan Pemasar (POKLAHSAR) Ulam Sari Segara di Desa Kusamba, dengan 17 anggota aktif, menghadapi permasalahan kurangnya pemahaman mengenai hygiene, sanitasi, serta standarisasi proses produksi pindang dan abon ikan. Kegiatan pengabdian ini bertujuan meningkatkan kualitas produk olahan melalui penerapan standar Cara Produksi Pangan Olahan yang Baik (CPPOB), memperkuat manajemen usaha, serta memperluas pemasaran. Metode pelaksanaan mencakup sosialisasi, pelatihan, pendampingan, penyediaan sarana produksi, serta evaluasi dengan melibatkan tiga dosen, dua mahasiswa, perangkat desa, dan seluruh anggota kelompok. Hasil kegiatan menunjukkan peningkatan signifikan: 100% peserta memahami pentingnya hygiene dan sanitasi, 80% memahami standarisasi proses produksi, serta 80% mampu menggunakan dan merawat peralatan baru. Dari sisi manajemen usaha, 80% anggota memahami standar keamanan pangan, sementara pemasaran digital melalui media sosial meningkatkan jangkauan pasar hingga 60%. Penerapan CPPOB serta manajemen usaha yang baik terbukti meningkatkan mutu produk, daya saing, dan kepercayaan konsumen, sekaligus memperkuat keberlanjutan UMKM berbasis hasil laut.
Co-Authors Abilita, Sang Ayu Putu Sollenne DEWA AYU ANOM YUARINI Dewi, Putu Julyantika Nica I Gede Arie Mahendra Putra Kirana, Kayla Victoria Kirana, Made Karlinda Putri NI LUH MADE INDAH MURDYANI DEWI Pradnyandari, Anak Agung Sagung Devi Suamba Saputra, I Wayan Mulya Adi Yusuf, Fauzan Maulana