Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Jurnal Ilmu Pangan dan Hasil Pertanian QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT
Sonia Irli, Sosa
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Education Languange, Linguistic, Communication & Media Public Health Social Sciences Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Collaborative Governance dalam Pengembangan Usaha Mikro Kecil dan Menengah Melalui Pelatihan dan Pendampingan Apriliani, Afmi; Wahyudin, Cecep; Hastuti, Arti; Tri Ramdani, Faisal; Andani, Herli; Sonia Irli, Sosa
Qardhul Hasan: Media Pengabdian kepada Masyarakat Vol. 10 No. 3 (2024): DESEMBER
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/qh.v10i3.15865

Abstract

Pengembangan UMKM pedesaan menjadi target utama Pemerintah dalam peningkatan pertumbuhan ekonomi lokal termasuk seagai penyedia lapangan pekerjaan. Permasalahahan dalam pengembangan UMKM di Desa Banjarasari adalah masalah manajemen UMKM, keterbatasan akses pemasaran, dan masih terbatasya inovasi dalam produksi. Pelaku UMKM dapat berkembang jika didukung dengan keterlibatan para aktor yang terlibat dari pemerintahan, pelaku umkm dan sektor swasta sehing segala permasalahan seperti akses permodalan dan hilirisasi pemasaran dapat terselesaikan. Tujuan pengabdian yang dilakukan yaitu untuk meningkatkan pengetahuan dan keterampilan sasaran dalam collaborative governance dalam pengembangan usaha mikro kecil dan menengah. Metode pengabdian yang digunakan melalui pelatihan, pendampingan dan evaluasi berdasarkan pre-test serta post-test yang diberikan kepada 30 peserta, kemudian dilakukan analisa berdasarkan pada analisa kuantitatif deskriptif untuk perankingan dan rerataan. Hasil pengabdian yang dilakukan kepada para pelaku UMKM di Desa Banjarsari menunjukan adanya peningkatan signifikan terhadap pengetahuan dan keterampilan berdasarkan pada pengukuran pre-test dan post-test. Rataan peningkatan pengetahuan dalam tatakelola kolaboratif untuk pengembangan UMKM sebesar 53%, hal demikian menggambarkan bahwa adanya keberhasilan dalam program pengabdian yang dilakukan sehingga pengabdian ini berdampak  pada pengembangan umkm desa banjarsari dalam aspek tatakelola, produksi dan pemasaran.
Karakteristik Senyawa Bioaktif dan Profil Sensori Permen Keras Berbasis Tamarillo (Solanum betaceum cav) Hastuti, Arti; Nurhalimah, Siti; Siti Nurlaela, Raden; Sonia Irli, Sosa
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 9, No 2 (2025): December 2025
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v9i2.25630

Abstract

Hard candy is a solid product made from sugar with or without the addition of sweeteners and other food additives. This study aims to diversify local food processing of hard candy making with the addition of tamarillo juice. The experimental design used in this study was a completely randomized design (CRD) with one factor, namely the amount of tamarillo juice with 4 treatment levels (0%, 10%, 15%, and 20%) with two replications. The chemical characteristics test of tamarillo juice hard candy was carried out including water content, ash content, and reducing sugar. Sensory and hedonic quality characteristic tests Determination of selected products aims to obtain hard candy products with the best treatment which will then be tested for saccharose and antioxidant activity. The addition of tamarillo juice concentration to hard candy affects water content, ash content and reducing sugar in all treatments. The sensory quality of the candy shows a color that tends to orange, sweet and sour taste, hard texture and a distinctive tamarillo aroma. The hedonic test showed that panelists liked the color, sweet taste, aroma and texture. Hard candy with the addition of the selected tamarillo juice concentration, namely the addition of tamarillo juice concentration of 10% with chemical test results of water content of 0.51%, ash content of 0.25% and reducing sugar of 8.90% which was then tested for saccharose and antioxidant activity. The results of the saccharose test were obtained at 64.56% and antioxidant activity was 1.388mg/L which is categorized as weak.
Co-Authors Andani, Herli Apriliani, Afmi Arti Hastuti Hastuti, Arti Siti Nurhalimah Siti Nurlaela, Raden Tri Ramdani, Faisal Wahyudin, Cecep