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All Journal Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal WIDYA LAKSMI (Jurnal Pengabdian Kepada Masyarakat) Journal of Food and Agricultural Product
Puspasari, Diah Ayu
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Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Health Professions Public Health Other

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PELATIHAN TEKNIK PENGEMASAN VAKUM DAN PEMBUATAN DIMSUM JAMUR MERANG (VOLVARIELLA VOLVACEA) DI PONDOK PESANTREN ANWAR FUTUHIYYAH Puspasari, Diah Ayu; Wati, Andra Tersiana; Faizah, Khoirotul
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 4 No. 6 (2023): Volume 4 Nomor 6 Tahun 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v4i6.23457

Abstract

Jamur merang hasil panen Pondok Pesantren Anwar Futuhiyyah mudah mengalami penurunan mutu seperti pencoklatan, bertekstur lunak, beraroma tidak sedap, dan memiliki umur simpan yang pendek, Selain itu, jamur merang hasil panen tidak termanfaatkan semua sehingga mudah mengalami pembusukan. Pondok Pesantren Anwar Futuhiyyah bekerjasama dengan Program Studi Teknologi Hasil Pertanian UNU Yogyakarta dalam kegiatan pelatihan teknik pengemasan vakum dan pembuatan dimsum jamur merang (Volvariella volvacea). Produk jamur merang kemasan vakum dan dimsum jamur merang belum pernah ditemukan di pasaran sehingga berpotensi untuk dikembangkan. Pelatihan ini bertujuan agar para santri Pondok Pesantren Anwar Futuhiyyah mampu mempraktekkan teknik pengemasan vakum dan pembuatan dimsum jamur merang sehingga dapat memperpanjang umur simpan dan mempertahankan mutu jamur merang. Pelatihan ini dilakukan pada 16 November 2022 - 19 November 2022 yang diikuti oleh para santri yang berjumlah 40 orang. Kegiatan yang dilakukan meliputi survei lokasi, penyuluhan, pelatihan, dan evaluasi. Kegiatan ini telah menghasilkan luaran yang nyata yakni para santri telah mampu membuat jamur merang kemasan vakum dengan brand “Jamur Merang Blanching” dan dimsum jamur merang secara mandiri. Produk jamur merang kemasan vakum dan dimsum jamur merang dapat tahan kurang lebih 3 minggu jika disimpan di dalam freezer dalam kondisi beku. Jadi, permasalahan terkait jamur merang yang mudah mengalami penurunan mutu, memiliki umur simpan yang pendek, dan jamur merang yang tidak termanfaatkan seluruhnya dapat diselesaikan dengan baik oleh Pondok Pesantren Anwar Futuhiyyah.
Effect of Storage Temperature on Sensory and Chemical Characteristics of Quail Bacem Sterile Packaging Retort Pouch Kirmanto; Hartiningsih, Subekti; Puspasari, Diah Ayu
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6352

Abstract

Quail eggs are one of the perishable materials that cause quail eggs to not be stored for a long time. One of the efforts to maintain the quality of eggs is with sterile packaging of retort pouches. This study aims to determine the effect of storage temperature (-14°C, 5°C, and 25°C) on sensory characteristics (Aroma, Taste, Color, Texture, and Overall) and Chemical characteristics (Fat) of the best retort pouch sterile packaged quail egg processed products from the sensory characteristics test stored for 30 days. This study used a non-factorial Complete Random Design (RAL) with 30 panelists and 2 repetitions of analysis on chemical characteristics testing. The data from the study was calculated using Oneway ANOVA with a level of 5% (0.05) and if there was a difference. Followed by Duncan's Multiple Rnage Test (DMRT) using SPSS 26. Based on the results of the study, it is known that storage temperature has a real effect on sensory characteristics, storage temperature of 5°C is preferred compared to temperature of 25°C and -14°C with fat content at storage temperature of -14°C which is 15.51%, temperature of 5°C which is 16.85%, and temperature of 25°C which is 15.13% Keywords: Quail Eggs, Temperature, Sensory, Chemical
Evaluation of Nutritional Content of Quail Eggs Bacem, Pindang, and Balado in Retort Pouch for Stunting Prevention Puspasari, Diah Ayu; Hartiningsih, Subekti; Mariani, Elisa
Journal of Food and Agricultural Product Vol. 5 No. 2 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i2.7246

Abstract

Stunting remains a major chronic nutritional problem in Indonesia, especially among children in areas with limited food access. One of the main causes is the lack of high-quality animal protein intake. Quail eggs are a potential source of protein, fat, vitamins, and minerals, but are highly perishable and require processing and packaging innovations to extend shelf life and maintain nutritional quality. This study aimed to evaluate the moisture, protein, and fat content of bacem, pindang, and balado quail eggs in "ready to eat" retort pouch packaging as a strategy for stunting prevention. Samples were processed with three types of seasoning, packed, sterilized, and stored at 40°C, 50°C, and 60°C for 0 and 35 days. Moisture was analyzed by thermogravimetric method, protein by kjeldahl, and fat by soxhlet. Results showed that higher storage temperature and duration led to decreased moisture, protein, and fat in all product variants, especially at 60°C for 35 days. Nevertheless, nutritional values on day 35 remained sufficient to support dietary needs as an intervention food for stunting prevention. This innovation has the potential to support the distribution of nutritious food to stunting-prone areas. Keywords: Stunting, Quail Eggs, Retort Pouch, Temperature, Day
DARI LOKAL KE GLOBAL: STRATEGI PENINGKATAN PRODUKTIVITAS JAHE Laksana, Feri Febria; Hastono, Tri; Puspasari, Diah Ayu; Hartiningsih, Subekti; Rouf, Abdul; Anam, Khoirul; Arisanto, Fauzan; Rifangi, Ahmad
Jurnal Widya Laksmi: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 1 (2025): Jurnal WIDYA LAKSMI (Jurnal Pengabdian Kepada Masyarakat) - Inpress
Publisher : Yayasan Lavandaia Dharma Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59458/jwl.v5i1.144

Abstract

Kelompok Wanita Tani (KWT) “Rukun Sari” di Padukuhan Malangan, Bantul, menghadapi tantangan dalam meningkatkan kualitas dan produktivitas jahe emprit untuk bersaing di pasar ekspor. Program Pengabdian Kemitraan Masyarakat (PKM) yang dilaksanakan oleh Universitas Nahdlatul Ulama Yogyakarta, Universitas PGRI Yogyakarta, dan Dunia Industri bertujuan untuk memberdayakan KWT “Rukun Sari” melalui penerapan teknologi modern seperti MySmartDryer dan sistem informasi berbasis Internet of Things (IoT). Metode pelaksanaan meliputi sosialisasi, pelatihan, penerapan teknologi, pendampingan, dan evaluasi. Hasil program menunjukkan bahwa MySmartDryer meningkatkan efisiensi pengeringan jahe, sementara pelatihan manajemen usaha dan pemasaran produk ekspor memberikan wawasan baru bagi anggota kelompok. Kesimpulannya, program ini berhasil meningkatkan kapasitas produksi dan pengetahuan anggota kelompok, membuka peluang pasar ekspor, dan memberikan dampak positif pada kesejahteraan ekonomi dan sosial mereka.
Sensory and Physical Characteristics of Mackerel Fish Galantine (Rastelliger kanagurta) With Straw Mushroom (Volvariella volvacea) Subtitution Fitriah, Isna; Puspasari, Diah Ayu; Wati, Andra Tersiana
Journal of Food and Agricultural Product Vol. 6 No. 1 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7485

Abstract

Vegetarian food highly favored as part today’s healthy lifestyle trend. Straw mushrooms one type edible mushroom that still rarely utilized, so innovation in developing mackerel galantine with straw mushrooms can enhance the potential both ingredients. This study aims to determine the panelists’ preference levels and physical characteristics galantine with different ratios of mackerel and straw mushrooms. A 2-factorial Complete Random Design (RAL) with a non-factorial arrangement and ratios of mackerel to straw mushroom in galantine G1(100:0); G2(75:25); G3(25:75); G4(0:100) sensory analysis and physical tests color and texture were conducted. Data were analyzed using ANOVA, and if significant differences found, further analysis was using the DMRT test. The results showed that panelists preferred the color of G2 with average score of 3.68, aroma of G3 with 3.48, taste of G2 and G3 with 3.3, texture of G1 with 3.26, and overall preference for G2 with 3.56. Physical color testing showed a L* value of 41.25; a* value of 1.21; and b* value of 12.4; texture test indicated that the hardest texture was found in G3 with a value of 126.26. Based on the results, the ratio of mackerel and straw mushrooms significantly affected the sensory and physical characteristics of the galantine. Keywords: Fish, Galantine, Mushroom, Physical, Sensory
Co-Authors Abdul Rouf Andra Tersiana Wati Arisanto, Fauzan Faizah, Khoirotul Fitriah, Isna Hartiningsih, Subekti Hastono, Tri KHOIRUL ANAM Kirmanto Laksana, Feri Febria Mariani, Elisa Rifangi, Ahmad