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All Journal Martabe : Jurnal Pengabdian Kepada Masyarakat Journal of Food and Agricultural Product
Zada Agna Talitha
Institut Teknologi Sumatera
Agriculture, Biological Sciences & Forestry Arts Humanities Education Social Sciences

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DIVERSIFICATION OF COFFEE-BASED PRODUCTS TO ENHANCE TOURISM AND ECONOMIC DEVELOPMENT: A COMMUNITY EMPOWERMENT APPROACH IN RIGIS JAYA, LAMPUNG, INDONESIA Suryaneta Suryaneta; Zada Agna Talitha; Sri Hidayati; Tri Noviantoro
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 8, No 10 (2025): MARTABE : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v8i10.%p

Abstract

Studi ini mengeksplorasi peran diversifikasi produk dalam meningkatkan daya tarik pariwisata dan pengembangan ekonomi di desa penghasil kopi Rigis Jaya, Lampung Barat, Indonesia. Program pengabdian masyarakat ini bertujuan untuk mengolah limbah kopi, seperti cascara (kulit buah kopi), menjadi produk bernilai tambah seperti eggroll, kue cascara, dan teh cascara. Pendekatan partisipatif digunakan dengan melibatkan petani lokal, pengrajin, dan anggota BUMDes, dengan fokus pada pengembangan keterampilan teknis dalam pengolahan makanan, pemasaran, dan kewirausahaan. Program ini menghasilkan peningkatan pendapatan rumah tangga sebesar 40% selama fase percontohan, dengan 62% peserta melanjutkan produksi secara mandiri. Pelatihan dalam bentuk lokakarya memberdayakan komunitas untuk menciptakan produk bernilai jual sekaligus mengurangi limbah, yang berkontribusi pada pertumbuhan ekonomi berkelanjutan. Tantangan terkait keterbatasan sumber daya dan hambatan pemasaran diatasi melalui solusi yang digerakkan oleh komunitas dan peningkatan kapasitas. Temuan ini menunjukkan bahwa diversifikasi produk dapat mendorong pariwisata pedesaan dan memberikan pendapatan berkelanjutan bagi petani kecil. Penelitian selanjutnya perlu mengeksplorasi inovasi produk lebih lanjut dan menilai dampak jangka panjang dari inisiatif ini terhadap pembangunan pedesaan.
The Effect of Edamame Concentration as Emulsifiers on the Physicochemical Properties of Egg-Free Cookies Muhammad Rizky Ramanda; Arthinita Jaelani; Agnes Nabila Fitria; Zada Agna Talitha
Journal of Food and Agricultural Product Vol. 5 No. 2 (2025): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i2.7081

Abstract

Cookies are defined as small-sized, low moisture bakery products known for their crispy texture and sweet flavor. The process of making cookies requires an emulsifier to produce a more compact and sturdy dough and act as a stabilizer. The emulsifier used in cookie making is egg. Standard cookie recipes often use 1 whole egg per 100–150 g of flour. However, the high cholesterol content in eggs can cause increased blood cholesterol levels, atherosclerosis, and increase the risk of coronary heart disease, high blood pressure, and stroke, thus necessitating the replacement of egg yolk in cookie making. Whole chicken egg (±50 g): 186–200 mg cholesterol. Generally, there are many types of synthetic and natural emulsifiers used in the food industry, including proteins, phospholipids, polysaccharides, and surfactants. One protein used because of its emulsifying ability is plant protein from soy. Soy products with potential to replace egg yolk are Edamame. The research was conducted with two repetitions and analyzed in duplicate using One Way ANOVA at a 5% significance level. The results of using edamame as an emulsifier in cookies showed hardness texture (7.50N-17.41N), cohesiveness texture (0.38-0.98), springiness texture (2.01mm-3.20mm), color L (43.59-43.66), color a (2.69-2.71), color b* (4.16-7.79), color delta E (0.41-3.64), moisture content 4.29%-6.51%, ash content 1.92%-2.67%, protein content 3.54%-5.04%, fat content 23.31%-24.85%, and carbohydrate content 60.93%-66.64%. This research shows that adding edamame at the highest concentration results in a softer texture and higher moisture content, fat, and protein content. Therefore, based on this research data, edamame can be used as an egg substitute in cookies. Keywords: cookies, edamame, emulsifier, plant-based protein, egg-free product
Co-Authors Agnes Nabila Fitria Arthinita Jaelani Muhammad Rizky Ramanda Noviantoro, Tri Sri Hidayati Suryaneta