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All Journal Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Jurnal Teknologi Pangan dan Industri Perkebunan
Nova Zulfahmi, A.
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Agriculture, Biological Sciences & Forestry Other

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Jalan Menuju Kemandirian Ekonomi Lokal: Pendampingan UMKM Kabupaten Ketapang dalam Perolehan NIB dan Sertifikat Halal Gratis oleh Tim Pendamping Halal Politeknik Negeri Ketapang Kamil, Firmanilah; Martanto, Martanto; Darmanto, Darmanto; Nova Zulfahmi, A.
Literasi Jurnal Pengabdian Masyarakat dan Inovasi Vol 3 No 2 (2023)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang Jl. Rangga Sentap, Dalong Sukaharja, Ketapang 78813. Telp. (0534) 3030686 Kalimantan Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/literasi.v3i2.1228

Abstract

Kabupaten Ketapang, sebagai komponen vital dalam keberagaman ekonomi Indonesia, menghadapi tantangan khusus dalam mengembangkan sektor Usaha Mikro, Kecil, dan Menengah (UMKM). Meskipun potensinya besar, UMKM di wilayah ini terkendala oleh pemahaman minim masyarakat, terutama di pelosok, mengenai pentingnya legalitas usaha dan sertifikasi halal. Oleh karena itu, tim pendamping halal Politeknik Negeri Ketapang melakukan Upaya dengan tujuan dapat meningkatkan literasi masyarakat di pelosok seputar legalitas usaha dan manfaat sertifikasi halal, menciptakan pondasi yang lebih kokoh untuk pertumbuhan ekonomi lokal yang inklusif. Dalam rangka meningkatkan kemandirian ekonomi UMKM di Kabupaten Ketapang, program pendampingan yang dilakukan oleh tim Pendamping Halal Politeknik Negeri Ketapang berhasil mencapai tujuan utamanya, yakni meningkatkan literasi masyarakat seputar legalitas usaha dan sertifikasi halal. Hasil positif termasuk peningkatan pemahaman masyarakat, efektivitas pengurusan Nomor Induk Berusaha (NIB), dan meningkatnya permintaan sertifikat halal, menunjukkan dampak positif program. Meski demikian, tantangan seperti keterbatasan akses informasi dan tingkat pendidikan yang rendah di beberapa wilayah perlu terus diatasi. Dengan terus memperkuat kolaborasi antara lembaga pendidikan dan masyarakat, serta menjaga upaya berkelanjutan, diharapkan program ini dapat menjadi model inspiratif bagi pengembangan UMKM dan literasi ekonomi lokal di daerah lain.
Pendampingan Kelompok Usaha Stik Nanas dalam Standarisasi Kemasanuntuk Meningkatkan Daya Saing Kamil, Firmanilah; Nova Zulfahmi, A.; Dwi Hastuti, Ningrum
Literasi Jurnal Pengabdian Masyarakat dan Inovasi Vol 3 No 1 (2023)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang Jl. Rangga Sentap, Dalong Sukaharja, Ketapang 78813. Telp. (0534) 3030686 Kalimantan Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/literasi.v3i1.1419

Abstract

In addition to producing food products that are safe for consumption, food producers are also required to produce high quality products to meet consumer satisfaction. However, in reality, there are still many economic actors who do not understand how to improve and maintain the quality of their products. The second problem found by researchers in the pineapple stick business group is the lack of attractiveness of the product packaging offered. The purpose of this service activity in the form of training and mentoring is to help partners, in this case the pineapple stick production business group, to determine good packaging to extend shelf life, determine product packaging designs that can attract consumers' attention, and help business groups obtain NIB. Problem solutions are carried out in two stages of activity, namely preparation and implementation. The preparation stage is carried out with pre-survey activities, socialization and coordination of activities, preparation of work programs, preparation of training modules, and preparation of facilities and infrastructure during training and mentoring. The implementation phase is carried out in the order of socialization activities and assistance in the use of packaging materials, packaging design training and assistance, business group legality assistance, and ends with monitoring and evaluation.
ANALISIS KELAYAKAN TEKNIS DAN FINANSIAL INDUSTRI PENGOLAHAN YOGHURT JAGUNG (Zea Mays L.) DI KABUPATEN KETAPANG Cholid, Irfan; Panca Wardanu, Adha; Martanto, Martanto; Nova Zulfahmi, A.; Suryaningsih, Suryaningsih
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 1 (2021)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v1i1.1266

Abstract

This study aims to calculate the added value of processed corn products and to design a technically and financially feasible corn yogurt processing industry in Ketapang district. This study used a descriptive research method conducted in a survey with a population originating from sweet corn producers. The research location was conducted in Kalinilam village, southern Delta Pawan district, Ketapang district. The business unit analysis uses the Total Cost formula while the financial feasibility analysis uses the B / C ratio. The results of the technical and financial studies planning for the sweet corn yogurt industry are obtained by designing a small-scale corn yogurt processing unit with a production capacity of 400 kg/month or 2400 bottles/month. Economic analysis shows that to establish a corn yogurt processing unit requires a total investment capital of Rp. 113,723,712, -. The total production cost is Rp. 207,592,666.- with the cost of production (HPP) per bottle (100 ml) Rp. 7,208, - and the selling price of the product per bottle is Rp. 10,000 with a profit margin of 40%. The industrial feasibility test results obtained IRR value 38.316%, NPV Rp. 353,405,180, Payback Period is 1.85 years, with BEP of 9,022 units, B / C ratio of 1.43, and net R / C of 1.40. The result of this study is the feasibility of technical and financial of small-scale industrial corn yogurt processing units are feasible.
PENGARUH PENAMBAHAN IKAN RUCAH PADA PEMBUATAN OPAK SINGKONG TERHADAP SIFAT FISIKOKIMIA Nova Zulfahmi, A.; Yuniarti, Yuyun; Assrorudin, Assrorudin; Dwi Hastuti, Ningrum; Cholid, Irfan
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 2 (2021)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v1i2.1392

Abstract

Opak (cassava crackers) in general contains a lot of carbohydrates. To increase the nutritional value of opak, one of them is by adding trash fish which is quite rich in protein. This study aims to determine the effect of adding trash fish with different concentrations in the manufacture of opak crackers on the physicochemical properties. This study used an experimental method with a RAL experimental design in a laboratory. Sensory testing found that the more concentration of trash fish added, the more favored the panelists with the R3 treatment on average received. Tests for protein and water content produced linear data. The more fish content, the higher the protein content and water content. The highest water and protein content in the R4 treatment was 12.58% and 6.91%, respectively. The highest swelling power (except the control) in treatment R2 was 81.16%, while the least absorption in treatment R4 was 14.11%. These results indicated that the addition of trash fish had a significant effect on the physicochemical properties of opak
Pengaruh Perbedaan Bahan Pengemas Terhadap Mutu Sensoris Amplang Selama Penyimpanan Nova Zulfahmi, A.; Martanto, Martanto; Cholid, Irfan; Dwi Hastuti, Ningrum
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 2 (2021)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v1i2.1430

Abstract

The decrease in purchasing power of the community has led to many unsold amplang crackers, which often suffer from physical and sensory damage. Physical damage includes a loss of crispy texture, while sensory damage includes a stale aroma and taste, as well as a brownish appearance. To prolong the shelf life of amplang crackers, packaging is needed. The packaging materials used in this study are PP, PET, and aluminum foil. The objective of this research is to determine the effect of different packaging materials on the sensory quality of amplang crackers during storage. The results show that in the sensory test, aluminum foil packaging received the highest score for aroma, which was 6.5, indicating a preference. The taste parameter also scored the highest with aluminum packaging, at 6.5. Meanwhile, the texture and color parameters obtained the best scores with aluminum packaging, with scores of 6.8 and 7.5, respectively. In conclusion, the research finds that aluminum foil packaging is the best way to maintain the sensory quality of amplang crackers during a 40-day storage period.
Pengaruh Penambahan Serbuk Daun Kelor (Moringa oleifera) Terhadap Komposisi Proksimat, Kadar Fenol, dan Evaluasi Sensoris Selai Daun Kelor Fitriarni, Dian; Nova Zulfahmi, A.; Assrorudin, Assrorudin; Ramadani, Dila
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 1 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i1.1665

Abstract

A healthy lifestyle prioritizes nutritious sources to be processed into products that are common and liked by the public, such as processing Moringa leaves into jam. This is an effort to reduce malnutrition rates. The method for processing Moringa leaf jam refers to the general jam processing process, but is quite difficult because of the different characteristics of Moringa leaves and fruit. This experimental research aims to develop techniques for processing jam made from Moringa leaves, evaluating proximate tests, phenol content and sensory properties. The test samples consisted of jam with different percentages of Moringa leaf powder P0 (control), P1 (1%), P2 (1.5%), and P3 (2%). Data processing uses ANOVA (p>0.05). There was an increase in ash content, protein, fat and fiber content although there was no significant difference. Ash content increased from control 0.847% to 3.65% (P3) as well as protein from 1.323% (control) to 2.078% (P3). Fat increased from 1.121% (P1) to 1.126% (P3), the fiber percentage showed the lowest control value changed to 1.22% (P1) to 1.54% (P3). There is a decrease in water content and carbohydrate content. Water content from 34.19% (P1), 33.86% (P2), to 33.43% (P3) while carbohydrates from 58.86% (P1), 58.98% (P2), and 56.79 % (P3) with the highest value in controls (62.65%). Overall acceptance of Moringa leaf jam products by panelists received a score between 4.2-6.95 in terms of aroma, taste, texture and taste, getting a response of liking to very liking, while the color decreased with increasing percentage of Moringa leaf powder.
Co-Authors Assrorudin, Assrorudin Darmanto Darmanto Dwi Hastuti, Ningrum Fitriarni, Dian irfan cholid Kamil, Firmanilah Martanto . Panca Wardanu, Adha Ramadani, Dila Suryaningsih Suryaningsih Yuyun Yuniarti, Yuyun