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All Journal AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Jurnal Mandala Pengabdian Masyarakat
Riski, Prajwalita Rukmakharisma
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Materials Science & Nanotechnology Public Health Social Sciences

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Pembuatan Bank Agen Hayati Sebagai Dukungan Terhadap Sustainabilitas Produksi Beras Organik di Kabupaten Madiun Zulfa, Fitriyah; Abdi, Yenny Febriani Ramadhan; Riski, Prajwalita Rukmakharisma; Rochmah, Alfi Nur; Nadhilah, Dini; Suleman, Dininurilmi Putri; Mirlana, Dendy Eta
Jurnal Mandala Pengabdian Masyarakat Vol. 5 No. 2 (2024): Jurnal Mandala Pengabdian Masyarakat
Publisher : Progran Studi Farmasi Universitas Mandala Waluya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35311/jmpm.v5i2.497

Abstract

Kebutuhan pupuk para kelompok petani di Kabupaten Madiun mengalami peningkatan setiap tahunnya. Hal ini menjadi dorongan bagi para kelompok tani IPOJI di kecamatan Jiwan Kabupaten Madiun untuk memproduksi pupuk sendiri. Kelompok tani IPOJI merupakan komunitas tani memproduksi beras sehat yang ditanam menggunakan pupuk dan pembasmi hama organik. Kelompok tani ini membuat pupuk organik secara mandiri dari kotoran hewan, limbah rumah tangga, limbah toko buah, dan limbah pertanian sendiri. Namun, pupuk organik yang dihasilkan masih belum memenuhi semua kebutuhan dan harus sering dibuat sehingga terdapat keterbatasan pada tempat menampung pupuk yang dihasilkan atau bank agen hayati. Tujuan pengabdian masyarakat adalah menyediakan bank pupuk organic untuk mendukung produksi beras organic di Kabupaten Madiun. Metode yang digunakan dalam kegiatan pengabdian masyarakat ini adalah melakukan sosialisasi dan pelatihan pembuatan pupuk organik cair metode fermentasi serta pelatihan pembuatan bank agen hayati sebagai tempat penampungan pupuk organik baik padat maupun cair serta tahapan akhir adalah menyusun SOP proses produksi pupuk organik dan rencana pemasaran secara online dan offline. Hasil yang didapat dari kegiatan pengabdian masyarakat adalah peningkatan skill petani dalam memproduksi pupuk organik yang bernilai ekonomi yang mampu meningkatkan kesuburan tanah sehingga jumlah produksi beras organik akan tetap stabil. Jenis pupuk cair yang dihasilkan dari kegiatan pelatihan ini adalah ada tiga jenis pupuk organik yang terdiri dari pupuk organic cair A1 berbahan bonggol pisang, yakult, air leri, air kelapa, molase, trasi, ragi menghasilkan kadar N sebesar 0,013%, K 0,147%, P 0,029%. Pada pupuk organik A2 berbahan buah-buahan, air leri, air kelapa, molase, ragi, dan ragi. menghasilkan kadar N 0,04%, K 0,261%, P 0,009% serta pupuk organik cair ketiga A3 berbahan rempah-rempah (jahe, kunir, kencur, laos, dan rempah lain) menghasilkan N 0,114%, K 1,225, dan P 0,032%.
CHEMICAL AND SENSORY QUALITY CHARACTERISTICS OF CHICKEN NUGGET PRODUCTS SUBSTITUTED WITH MOCAF FLOUR (MODIFIED CASSAVA FLOUR): KARAKTERISTIK MUTU KIMIA DAN SENSORIS PRODUK NUGGET AYAM SUBTITUSI TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) Abdi, Yenny Febriana Ramadhan; Rochmah, Alfi Nur; Nurfadila, Irma Dwi; Faiz, Muhammad Nurul; Suleman, Dininurilmi Putri; Nadhilah, Dini; Zulfa, Fitriyah; Riski, Prajwalita Rukmakharisma
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 9 No. 1 (2025): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v9i1.6217

Abstract

Diversification of processed chicken meat is a strategic step in utilizing its nutritional content and extending its shelf life. One of the diversifications of processed chicken meat is chicken nuggets. Generally, nuggets use wheat flour and tapioca as filler. The used of wheat flour can potentially cause health problems. In order to reduce dependence on the use of wheat flour, it can be replaced with mocaf flour. The aim of this research is to determine the effect of substituting wheat flour using mocaf flour in making chicken nuggets. The method used in this study used a Completely Randomized Design (CRD) with three treatments and three replications with a comparison of wheat flour and mocaf flour, namely F1 ( 100 g wheat flour), F2 (40 g mocaf flour:60 g wheat flour) and F3 (20 g mocaf flour:80 g wheat flour). The data obtained will be analyzed using the Analysis of Variance (ANOVA) test and to determine the real difference between treatments, it was continued with the Duncan Multiple Range Test (DMRT) with a significance level of 5%. The results obtained showed that F1 (100 g wheat flour) was preferred by panelists with a fat content of 1.62%, F2 (40 g mocaf flour: 60 g wheat flour) showed a moisture content (7.88%) and a fiber content (29.38%) higher and F3 (20 g mocaf flour: 80 g wheat flour) showed a higher ash content of 5.29%. Keywords: Chemical quality; Chicken nuggets; Sensory; Mocaf flour.
CHARACTERISTICS OF SLIP POWER, ANTIOXIDANT POTENTIAL, AND ORGANOLEPTIC PROPERTIES OF PINEAPPLE JAM WITH THE ADDITION OF PECTIN AND AGAR-AGAR THICKENERS Nadhilah, Dini; Rochmah, Alfi Nur; Abdi, Yenny Febriana Ramadhan; Riski, Prajwalita Rukmakharisma; Suleman, Dininurilmi Putri; Zulfa, Fitriyah; Aprilia, Intan Dwi; Aprilia, Wulan
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 9 No. 1 (2025): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v9i1.6234

Abstract

Pineapple jam is a processed fruit product that is popular among various groups of people because of its distinctive sweet and sour taste and chewy texture. The process of making pineapple jam involves several important stages, starting from selecting and preparing the raw materials, namely ripe pineapples. After that, the pineapple is grated or crushed, then cooked with sugar and other additional ingredients such as pectin, citric acid and preservatives. The cooking process is carried out by heating gradually to evaporate some of the water and thicken the jam. This process also aims to activate pectin which functions as a natural thickening agent. After reaching the desired consistency, the pineapple jam is cooled, then packaged in sterile containers to maintain the quality and durability of the product. Important parameters in the process of making pineapple jam include water content, sugar content and pH, which affect the quality and shelf life of the product. The final results of this research show that the correct use of pectin and citric acid can produce pineapple jam with optimal texture and delicious taste, and has a long shelf life if stored properly. Keywords: Citric acid; jam; pineapple; pectin; texture.
Co-Authors ABDI, YENNY FEBRIANA RAMADHAN Abdi, Yenny Febriani Ramadhan Aprilia, Intan Dwi Aprilia, Wulan Dendy Eta Mirlana Faiz, Muhammad Nurul Nadhilah, Dini Nurfadila, Irma Dwi Rochmah, Alfi Nur Suleman, Dininurilmi Putri Zulfa, Fitriyah