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All Journal Journal of Food and Agricultural Product Jurnal Pengabdian Masyarakat dan Riset Pendidikan
Suci Apsari Pebrianti
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Agriculture, Biological Sciences & Forestry Humanities Education Languange, Linguistic, Communication & Media Mathematics Other

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Teknologi Tepat Guna Pemanfaatan Limbah Talas Pratama Menjadi Pelet Ikan Bagi Peningkatan Pendapatan Masyarakat: Pengabdian D. Yadi Heryadi; Suci Apsari Pebrianti; Tenten Tedjaningsih; Betty Rofatin; Leny Yuliyani
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 4 No. 1 (2025): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 4 Nomor 1 (Juli 2025 -
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v4i1.2936

Abstract

Limbah batang dan daun talas dapat digunakan sebagai bahan baku pembuatan pakan ikan/pelet. Pemanfaatannya mengurangi pencemaran lingkungan dan dapat menjadi tambahan pendapatan bagi petani. Tujuan pengabdian kepada masyarakat ini adalah mengolah batang dan daun Talas Pratama menjadi pakan ikan (pellet) untuk meningkatkan nilai tambah ekonomis produk dalam rangka peningkatan pendapatan petani. Bekerjasama dengan mitra Poktan Kertaraharja III Desa Gunajaya yang saat ini dikenal sebagai penghasil komoditas Talas Pratama dengan produktivitas per ha nya mencapai 25-30 ton. Selain umbi juga dihasilkan batang dan daun Talas dengan berat rata-rata sekitar 1-2 kg/tanaman ( 2 ton/ha limbah per satu kali panen). Sampai saat ini limbah batang dan daun tersebut hanya digunakan dalam bentuk segar untuk makanan/pakan ikan. Apabila dijadikan pellet, dapat disimpan lebih lama dengan bentuk mudah dipasarkan. Maka diperlukan Teknologi Tepat Guna (TTG). TTG ini belum pernah dilakukan oleh calon mitra karena pengetahuan, keterampilan masih sangat terbatas.. Solusi yang disepakati diantaranya melalui penyuluhan dan pelatihan teknologi tepat guna, sehingga berdampak pada peningkatan pendapatan petani. Kegiatan memanfaatkan skema Program Penerapan IPTEK Berbasis Masyarakat (PPIBM) Universitas Siliwangi Tahun 2025. Metode pengabdian terdiri dari penyuluhan, pelatihan dan pendampingan. Kegiatan dilaksanakan bulan Juni 2025 sampai bulan Desember 2025. Metode dilakukan melalui Penyuluhan, Pelatihan, dan Pendampingan. Kegiatan telah memberikan peningkatan dampak sosial ekonomi melalui peningkatan indikator psychological assets, informational assets, organizational assets, material assets, financial assets, dan human assets. Luaran yang dicapai adalah publikasi di jurnal ppm, media massa, video diunngah di you tube dan ,poster.
Utilization of Eggshell By-Products For Calcium Fortification in Various Food Products: Literature Review Suci Apsari Pebrianti; Fikri Muhamad Ilyas
Journal of Food and Agricultural Product Vol. 4 No. 1 (2024): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i1.5053

Abstract

The level of production and consumption of chicken eggs in Indonesia continues to increase. This condition will be in line with the amount of eggshell waste that has not been utilized properly. Egg shells are rich in calcium and have the potential to be used as a calcium source in the form of powder or flour through fortification into various foods. As for right now, there is no literature study available that addresses the impact of eggshell powder addition as a calcium fortification affects the characteristics and level of acceptance of various food products This literature review used the scoping review method, and the articles used in this review were obtained through searches using Google Scholar, ResearchGate, and PubMed. The results of this literature review show that eggshell powder is suitable to be added to food products as a source of calcium. Adding eggshell powder can greatly increase the calcium content of a variety of foods. Aroma, taste, and texture are the organoleptic characteristics that are mainly impacted by the addition of eggshell powder. The addition of eggshell powder is generally contradictory to the degree of liking and acceptability of the product. The degree of product acceptance and liking tends to decrease as eggshell powder concentration increases. Thus, it is imperative to perform suitable calculations concerning the highest concentration of eggshell powder applied to preserve the food product's unique qualities and attributes while preventing a decline in the product's degree of acceptance or liking. Keywords: calcium, eggshell, fortification
Co-Authors Betty Rofatin D. Yadi Heryadi Fikri Muhamad Ilyas Leny Yuliyani Tenten Tedjaningsih