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All Journal JURNAL PERTANIAN QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT JURNAL AGROINDUSTRI HALAL Jurnal Ilmiah Pangan Halal
Iznilillah, Wilna
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Education Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Veterinary Other

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Karakteristik Kimia Nori Analog Berbasis Genjer (Limnocharis flava) dan Albedo Semangka (Citrullus lanatus) Lestari, Tiara Amanda; Iznilillah, Wilna; Khadijah, Neng Siti; Nurlaela, Raden Siti; Puspasari, Erna
Jurnal Pertanian Vol. 15 No. 2 (2024): OKTOBER
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jp.v15i2.14028

Abstract

Commercial nori is made from the main ingredient of Porphyra seaweed which is not found in Indonesia, so most nori is an imported product. Nori analogues were created as an alternative to commercial nori. This research aims to make nori analogues made from watermelon genjer and albedo that have chemical properties close to commercial nori. This study used a One-Factor Complete Randomized Design, namely the nori formulation with 7 levels of treatment and two repeats. The nori formulation was obtained using the Expert Design 13 Mixture D-Optimal method with minimum and maximum limit factors given at watermelon albedo concentrations (50%-80%) and genjer (20%-50%). The resulting analog nori was tasted of chemistry characteristic. Data analysis in this study used the Expert 13 Design program and the SPSS program with statistical tests, namely the fingerprint test (ANOVA) and Duncan's follow-up test at a 95% confidence interval. The selected analogue nori formulation in the Expert 13 Design program based on chemical test results is nori made from 70% watermelon albedo: 30% genjer: 0.9% carrageenan: 1.5% flavoring: 0.2% citric acid. This analogue nori contains 5.2% moisture content, 5.6% ash content, and 22.9% crude fiber content.
Pengaruh Penambahan Sari Buah Albedo Semangka (Citrullus lanatus) pada Sifat Kimia Marshmallow dengan Pemanis Sorbitol Lestari, Tiara Amanda; Distya Riski Hapsari; Iznilillah, Wilna; Aprilia, Sapira; Rahma, Anisa Aulia
Jurnal Ilmiah Pangan Halal Vol. 7 No. 1 (2025): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v7i1.16236

Abstract

Albedo of watermelon contains quite high pectin, so it has the potential to be used as a substitute for gelling ingredients in marshmallow products. Sorbitol is used as an alternative to sucrose in marshmallows. This research aims to obtain the best comparison between albedo watermelon juice and gelatin to making marshmallows with sorbitol sweetener based on their chemical properties. This research used a completely randomized design with one factor, namely the comparison of watermelon albedo juice and gelatin (A) with 4 treatment levels, namely A1= 0%; 100% ; A2= 10% ; 90% ; A3= 20% ; 80% ; and A4= 30% ; 70% with two repetitions for each level. Data analysis in this study used the SPSS 25 program with statistical tests, namely the variance test (ANOVA) and then continue with the Duncan test at a 95% confidence interval (level ɑ = 0.05). The research results showed that different concentrations of added albedo watermelon juice and gelatin did not have a significant effect on the response of water content, ash and crude fiber of marshmallows, but had a significant effect on the response of reducing sugar. The resulting marshmallows have a water content ranging from 27.866% - 38.958%, ash content 1.111% - 1.357%, crude fiber content 2.889% - 5.997% and reducing sugar 12.559% - 29.500%. Based on the results obtained, it can be concluded that watermelon albedo has the potential to be used as a substitute for gelatin as a gelling agent in making marshmallows
Karakteristik Kimia dan Sensori Selai Tamarillo (Solanum betaceum Cav.) Dengan Albedo Jeruk Pamelo (Citrus maxima L. Merr) Hastuti, Arti; Kurniawan, Muhammad Fakih; Ramadhanti, Fairuz Irdina; Nurhalimah, Siti; Iznilillah, Wilna
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 1 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i1.16243

Abstract

Jam is a semi-wet food product made from fruits with added sugar. Tamarillo (Solanum betaceum Cav.) is a fruit whose processing is still limited, usually being made into juice. The aim of this study is to investigate and analyze the effects of the ratio between tamarillo pulp and pomelo albedo pulp on chemical characteristics (moisture content, crude fiber, total dissolved solids, and pH), sensory and hedonic properties, and to select the product for further antioxidant activity testing. The research design used is a Completely Randomized Design (CRD) with a single factor, which is the ratio of tamarillo pulp to pomelo albedo pulp, with four treatment levels: (100%:0%), (85%:15%), (70%:30%), and (55%:45%). The data were analyzed using ANOVA followed by Duncan's post hoc test at a 95% confidence level. The results showed that the jam product with the formulation of 85% tamarillo pulp and 15% pomelo albedo pulp significantly affected the chemical characteristics (moisture content 31.41%, pH value 3.96, IC50 antioxidant activity value of 8.73 ppm, classified as very strong, total dissolved solids value of 40.50%), with sensory and hedonic properties resulting in a jam product that had a reddish-purple color, a distinct tamarillo aroma, a sweet-sour taste, a non-bitter aftertaste, a soft texture in the mouth, easy spreadability, and an overall preference towards liking.
Pelatihan dan Pendampingan Produk Olahan Singkong dan Ubi Jalar Putih untuk Peningkatan Nilai Tambah Hasil Pertanian Iznilillah, Wilna; Hanifah, Ishmah; Zaenudin, Mohamad; Nursalsabila, Putri; Dzikrillah, Herry Muhammad; Aminullah; Pertiwi, Sri Rejeki Retna
Qardhul Hasan: Media Pengabdian kepada Masyarakat Vol. 11 No. 3 (2025): Qardhul Hasan: Media Pengabdian kepada Masyarakat
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/qh.v11i3.21449

Abstract

Desa Palasari, Kecamatan Cijeruk, Kabupaten Bogor, memiliki potensi agraris yang signifikan terutama pada komoditas singkong dan ubi jalar putih. Namun, hasil panen sebagian besar masih dijual dalam bentuk mentah dengan harga rendah sehingga berdampak pada rendahnya nilai tambah dan ketergantungan petani terhadap tengkulak. Program Pengabdian kepada Masyarakat ini bertujuan meningkatkan keterampilan masyarakat dalam mengolah singkong dan ubi jalar menjadi produk bernilai jual, khususnya keripik, melalui rangkaian sosialisasi, pelatihan, dan pendampingan. Metode pelaksanaan mencakup penyampaian materi teoritis, demonstrasi langsung proses produksi, hingga praktik mandiri peserta dengan bimbingan real-time. Hasil kegiatan menunjukkan peningkatan signifikan pada pemahaman dan keterampilan teknis masyarakat, mulai dari pemilihan bahan baku, teknik pengirisan seragam, pengaturan suhu penggorengan, hingga penerapan varian rasa (original, balado, barbeque, sapi panggang, cokelat). Produk yang dihasilkan memenuhi standar mutu, higienis, serta memiliki daya tarik pasar lebih luas. Dampak nyata dari kegiatan ini adalah meningkatnya kapasitas masyarakat dalam menghasilkan produk bernilai tambah, terbukanya peluang usaha rumah tangga, dan berkurangnya ketergantungan pada tengkulak. Keberlanjutan program ini diharapkan terwujud melalui penguatan kelembagaan kelompok tani dan dukungan pemasaran digital sehingga produk keripik dapat bersaing di tingkat regional maupun nasional. Dengan demikian, pengolahan pangan berbasis singkong dan ubi jalar dapat menjadi strategi efektif dalam pemberdayaan ekonomi masyarakat secara berkelanjutan.
Co-Authors AMINULLAH Aprilia, Sapira Distya Riski Hapsari Dzikrillah, Herry Muhammad Erna Puspasari Hanifah, Ishmah Khadijah, Neng Siti Kurniawan, M. Fakih Nursalsabila, Putri Pertiwi, Sri Rejeki Retna Raden Siti Nurlaela Rahma, Anisa Aulia Ramadhanti, Fairuz Irdina Siti Nurhalimah Wilna Iznilillah Zaenudin, Mohamad