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All Journal PRIMA: Journal of Community Empowering and Services Jurnal Abdimas Kartika Wijayakusuma Contributions of Central Research Institute for Agriculture
Maghfira, Lativa Lisya
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Product development of Wedang Seroja (Lemongrass, Rosella and Ginger) Tea Bag Syahputri, Gusti Ananda; Devinta, Farinsia Dara; Fertiasari, Rini; Maghfira, Lativa Lisya
Contributions of Central Research Institute for Agriculture Vol. 18 No. 3 (2024): July: Agriculture and related sciences
Publisher : Central Research Institute For Agriculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59651/cceria.v18i3.171

Abstract

Wedang is a beverage that comes from a blend of spices that are often found in Indonesia. The mixture of spices used in making wedang can affect the taste, color and content inside. One of the wedang that can be found is wedang seroja, a wedang that made from a mixture of lemongrass, rosella and ginger in varying proportions. Wedang seroja tea bag is an innovation to serve the wedang easily. The proportion of spices in the mixture can influence the characteristics of the mixture of spice and steeping water. Therefore, this research aims to develop a wedang seroja tea bag product and observe the characteristics of the product by physical and chemical analysis of the dry spice mixture and steeping water of wedang seroja tea bag. The sample was made in three repetition and each sample were analyzed three times (triplo). The results of the study carried out on wedang tea bag with a composition of 20% lemongrass, 70% rosella and 10% ginger, it was found that the wedang tea bag seroja dry spice mixture had a moisture content of 15.90% and an ash content of 6.37% while the steeping water has a pH of 2.10 and objective color testing results with an L value of 43.56, a value of +23.25, and b value of +21.56. The 70% of rosella in the dry spices mixture of wedang seroja tea bag has a big role on the product characteristics.
Pendampingan Produksi UMKM Kerupuk Kulit Sapi Hendrawan di Karanganyar Guna Meningkatkan Produktivitas Hapsari, Rahma Bayunita; Syahputri, Gusti Ananda; Maghfira, Lativa Lisya; Fertiasari, Rini; Nuary, Rizky Brisha; Anandito, R. Baskara Katri
Jurnal Abdimas Kartika Wijayakusuma Vol 6 No 2 (2025): Jurnal Abdimas Kartika Wijayakusuma
Publisher : LPPM Universitas Jenderal Achmad Yani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26874/jakw.v6i2.577

Abstract

Kerupuk kulit sapi adalah salah satu makanan olahan berbahan baku kulit sapi. Seiring meningkatnya permintaan konsumen, banyak UMKM kerupuk kulit sapi yang bermunculan di Kabupaten Karanganyar. Salah satunya adalah UMKM kerupuk kulit sapi Hendrawan yang berada di Desa Ngunut, Kecamatan Jumantono, Kabupaten Karanganyar, Jawa Tengah. Penjualan produk kerupuk kulit sapinya sudah tersebar di Soloraya. Namun, UMKM tersebut masih mengalami kendala saat proses pengeringan dan pengemasan serta nomor izin P-IRT yang telah kedaluwarsa. Oleh karena itu, tujuan dari pengabdian masyarakat yang dilakukan oleh dosen dan mahasiswa Prodi D3 Teknologi Hasil Pertanian UNS berupa pendampingan UMKM Kerupuk Kulit Sapi Hendrawan guna meningkatkan produktivitas dan kepercayaan konsumen. Agenda tersebut dilaksanakan pada bulan Februari sampai bulan Juli 2024. Metode pengabdian berupa pendampingan proses produksi, perpanjangan nomor izin P-IRT, dan pemberian fasilitas alat produksi berupa oven pengering dan sealer plastic. Kegiatan pengabdian berjalan dengan lancar. Produksi kerupuk kulit sapi meningkat dan pembaharuan label kemasan dengan nomor izin P-IRT yang baru.
Peningkatan Kualitas Emping Melinjo melalui Proses Pengepresan dan Penurunan Kadar Purin di UKM Emping Jago Nuary, Rizky Brisha; Afiah, Rahmania Nur; Asmediana, Anis; Maghfira, Lativa Lisya; Anandito, R. Baskara Katri
PRIMA: Journal of Community Empowering and Services Vol 7, No 1 (2023): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v7i1.65486

Abstract

Quality Improvement of Emping Melinjo through Pressing Process and Reduction of Purin Level at SME Emping Jago. Emping melinjo is one of the popular foods among Indonesians. Kartasura is one of the districts in Sukoharjo that has potential in the production of emping melinjo. This study aimed to improve the quality of emping melinjo by using a mechanical pressing machine and reducing the purin level. The method used was a literature review based on scientific journals, books, and others. The results were to substitute the pressing process using mechanical machinery and by soaking treatment to reduce the purin levels. The improvement on pressing process were performed as an innovation so the process will not depend on human workers. Then, the soaking in a 4% acetic acid solution (vinegar) varied for 0; 10; 20; and 40 minutes.The hypoxanthine and adenine levels (in micrograms per gram), according to the soaking duration, showed 46,43; 41,50; 41,05; 36,71; and 124,74; 110,90; 109,83; 108,82 respectively. The 40 minutes soaking process could decrease the purin level by 20%.
Co-Authors Afiah, Rahmania Nur Asmediana, Anis Devinta, Farinsia Dara Fertiasari, Rini Hapsari, Rahma Bayunita R. Baskara Katri Anandito Rizky Brisha Nuary, Rizky Brisha Syahputri, Gusti Ananda