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All Journal Jurnal Pengabdian Kepada Masyarakat Babakti Composite: Jurnal Ilmu Pertanian
Azahari, fatyma
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Religion Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Physics Public Health Social Sciences Transportation Veterinary Other

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PEMBERDAYAAN WARGA DESA CIPEUJEUH DALAM UPAYA PENINGKATAN KUALITAS EKONOMI MELALUI PENGOLAHAN PRODUK CITANG Finaldin, Tom; Azahari, fatyma; Salsabil, Sandra Jihan; Amir, Iftitah; Muhtim, Adi; Maulia, Fida Safya; Febrianti, Annisa; A, Fahrie Fauzie; Manan, Moch. Abd.; As, Ratu Bilqis
Jurnal Pengabdian Kepada Masyarakat Babakti Vol 3, No 1 (2023)
Publisher : Universitas Al Ghifari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53675/babakti.v3i1.1142

Abstract

Program KKN-MBKM 2023 merupakan bentuk pengabdian nyata mahasiswa kepada masyarakat setelah mendapatkan materi perkuliahan. Tujuan dilaksakan program ini adalah untuk menyalurkan seluruh ilmu dan pengalaman yang didapat mahasiswa selama kuliah kepada masyarakat secara nyata. Dalam hal ini, yang menjadi sasaran pelaksanaan KKN penulis adalah Kampung Cilandak RW004 Desa Cipeujeuh Kecamatan Pacet Kabupaten Bandung. Metode yang digunakan dalam pengumpulan data adalah wawancara dan observasi. Kami membantu meningkatkan taraf ekonomi masyarakat setempat dengan mengembangkan produk kerupuk Citang (Aci Kentang). Proses pembuatannya melalui teknik menguleni, pewarnaan, pencetakan, pengukusan, dan penjemuran. Selain itu, penulis juga memberikan sosialisasi pemasaran produk tersebut secara online sehingga dapat menjangkau pasar yang lebih luas.
Pengaruh perbandingan konsentrasi Lactobacillus plantarum dan gula terhadap karakteristik cuka kulit lemon (Citrus limon) Firgianti, Gina; Setiawan, Yopi; Azahari, Fatyma
Composite: Jurnal Ilmu Pertanian Vol 7 No 2 (2025): Agustus
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v7i2.881

Abstract

Lemon peel has various benefits and can be processed into higher-value products such as vinegar. Generally, vinegar is an acidic compound composed of acetic acid produced through a two-stage fermentation process. However, in this study, an innovation was introduced to convert acetic acid into lactic acid using Lactobacillus plantarum as the fermenting agent and sugar as the nutrient source. The aim of this study was to determine the effect of varying concentrations of L. plantarum and sugar on the chemical, physical, microbiological, and organoleptic characteristics of lemon peel vinegar. This study employed a Randomized Complete Block Design (RCBD) consisting of two factors: L. plantarum concentration (5%, 10%, 15%) and sugar concentration (15%, 10%, 5%). The results showed that the concentration ratio of L. plantarum and sugar significantly affected several characteristics of the lemon peel vinegar product. The best treatment was found in treatment A3, which used 15% L. plantarum and 5% sugar, with the following characteristics: moisture content of 93.43%, vitamin C content of 41.61 mg/100g, total titratable acidity (TTA) of 0.97%, pH of 2.76, viscosity of 3.72 cP, total plate count (TPC) of 13.75×10⁷ CFU/ml, and organoleptic test scores of 2.66 for color preference, 2.74 for aroma, 2.53 for taste, and 2.68 for texture.
Co-Authors A, Fahrie Fauzie Amir, Iftitah Annisa Febrianti As, Ratu Bilqis Finaldin, Tom Firgianti, Gina Manan, Moch. Abd. Maulia, Fida Safya Muhtim, Adi Salsabil, Sandra Jihan Setiawan, Yopi