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All Journal Jurnal SOLMA JMM (Jurnal Masyarakat Mandiri) JPM: JURNAL PENGABDIAN MASYARAKAT Proceeding Applied Business and Engineering Conference Jurnal Ilmiah Pangan Halal Jurnal Pengabdian Nasional (JPN) Indonesia
Khoerunnisa, Tiara Kurnia
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The Effect of Soaking and Boiling on Physical and Chemical Properties of Read Kidney Beans Instant Nirmagustina, Dwi Eva; Wirawati, Chandra Utamai; Handayani, Sri; Khoerunnisa, Tiara Kurnia; Rani, Hertini
ABEC Indonesia Vol. 12 (2024): 12th Applied Business and Engineering Conference
Publisher : Politeknik Negeri Bengkalis

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Red kidney beans are a plant-based food that contains protein, carbohydrates, dietary fiber, vitamins, and minerals,. Redkidney beans take a long time to cook and have a rough texture. As a result, instant red kidney beans must be developed. Soaking,boiling, and drying are the steps in the production of instant goods. The objective of this research was to determine the physicaland chemical characteristic of soaked-boiled red kidney beans and instant red kidney beans based on soaking and boiling times.The study used a factorial completely randomized block design. The first factor was soaking time, which had three treatments (0hours, 6 hours, and 12 hours). The second factor was cooking time, which had three treatments (0 minutes, 10 minutes, or 20minutes). The study was carried out three times. Data analysis was conducted statistically using analysis of variance (ANOVA) ata 5% significance level to determine the effect of treatment on test parameters. If the treatment has a significant effect, a furtherDuncan test will be conducted to determine the differences between treatments. The results showed that soaking and boiling affectedthe physical and chemical characteristics of instant red beans. The weight, yield, and hydration capacity of instant red beansincreased with the longer soaking and boiling, and the hardness, density of the kamba, and color intensity of instant red beansdecreased with the longer soaking and boiling. Soaking for 6 hours and boiling for 10 minutes was the optimal time to produceinstant red beans. The physical and chemical characteristics of instant red beans included weight 161.5 g, density of kamba 0.71g/ml, hardness 2.83 cm/kg, hydration capacity 66.67%, water content 8.02%, and soluble protein 6.71%.
Transformasi Digital UMKM Mocaf: Implementasi Teknologi Pengolahan Ubi Kayu Terintegrasi untuk Bisnis Berkelanjutan khoerunnisa, Tiara Kurnia; surfiana; Amaliah, khusnatul; Kalsum, Nurbani; Fitriani; winarto; Pratondo Utomo, Tanto
Jurnal SOLMA Vol. 14 No. 1 (2025)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v14i1.17160

Abstract

Latar Belakang: Transformasi digital telah menjadi kunci utama dalam meningkatkan daya saing dan kelangsungan usaha mikro di tengah persaingan global yang semakin ketat. Kegiatan pengabdian ini dilakukan untuk memanfaatkan teknologi digital untuk mengoptimalkan proses bisnis mereka, meningkatkan efisiensi operasional, dan mencapai pangsa pasar yang lebih luas melalui platform online. Kegiatan pengabdian ini dilakukan untuk menjadikan UMKM lebih memanfaatkan teknologi digital untuk mengoptimalkan proses bisnis mereka, meningkatkan efisiensi operasional, dan mencapai pangsa pasar yang lebih luas melalui platform online. Metode: Metode yang dilakukan adalah dengan FGD, Pelatihan Digital Marketing dan Pendampingan penggunaan digital marketing. Hasil: Permasalahan yang ada saat ini di UMKM Mocaf yaitu di PT Sugih Makmur adalah belum tersedianya penjualan secara online dan platform media social yang mendukung penjualan, sehingga setelah dilakukannya FGD, Pelatihan dan juga Pendampingan UMKM tersebut bisa menggunakan media social tersebut untuk proses penjualan online. Pendampingan digitalisasi telah membawa dampak positif bagi PT Sugih Makmur selaku UMKM Mocaf, meningkatkan pemahaman teknologi, memperluas jangkauan pasar, dan meningkatkan efisiensi operasional. Meskipun menghadapi tantangan seperti kurangnya akses infrastruktur digital dan perubahan paradigma bisnis, usaha mikro berbasis digital menunjukkan inovasi dan adaptabilitas yang tinggi. Kesimpulan: Langkah-langkah selanjutnya harus memperkuat infrastruktur digital dan memberdayakan UMKM dengan pengetahuan dan sumber daya yang diperlukan untuk menghadapi tantangan dan memanfaatkan peluang di era digital ini.
Edukasi Pembuatan Gula Semut Sebagai Pemanis Alami: Pemanfaatan untuk Meningkatkan Literasi Pangan Sehat Pratama, Desta Ayu; Aryani, Vina Dinata Kamila; Zukryandry, Zukryandry; Safitri, Bella Intan Ayu; Shabrina, Astri; Samosir, Joni Frengki; Khoerunnisa, Tiara Kurnia
JPM: Jurnal Pengabdian Masyarakat Vol. 6 No. 3 (2026): January 2026
Publisher : Forum Kerjasama Pendidikan Tinggi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47065/jpm.v6i3.2770

Abstract

The high consumption of refined sugar in Indonesia increases the risk of non-communicable diseases, such as obesity, diabetes, and hypertension. Education on healthier natural sweeteners, like palm sugar, is needed to improve public food literacy. Palm sugar, derived from coconut or palm sap, contains minerals (potassium, magnesium, iron) and has a lower glycemic index compared to refined sugar, making it a potential alternative natural sweetener. This community service aimed to increase public knowledge of palm sugar's nutritional benefits and encourage behavioral change to reduce refined sugar consumption. The participatory learning and action (PLA) method was used, consisting of preparation, education, and evaluation stages. Education included interactive lectures, demonstrations, and group discussions. Evaluation was done with pre-test and post-test questionnaires and observation of interest in palm sugar use. Results showed a 56.7% increase in participants' knowledge after the education. Most participants also expressed willingness to replace refined sugar with palm sugar in their daily diet.
Profil Fitokimia dan Aktivitas Antioksidan Ekstrak Kayu Manis (Cinnamomum burmanii Blume) Asal Jambi dan Lampung Menggunakan Py-GCMS: Phytochemical Profile and Antioxidant Activity of Cinnamon (Cinnamomum burmanii Blume) Extract from Jambi and Lampung Using Py-GC/MS Verdini, Liana; Khoerunnisa, Tiara Kurnia; Kalsum, Nurbani; Jannah, Upy Raudotul
Jurnal Ilmiah Pangan Halal Vol. 8 No. 1 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i1.23988

Abstract

Cinnamon is a spice rich in phenolic compounds and flavonoids with significant biological activities. This study aims to analyze the phytochemical profile and antioxidant activity of cinnamon (Cinnamomum burmanii Blume) extracts from Jambi and Lampung. Extraction was performed using an ultrasonic-assisted method (40 kHz, 66 minutes, 35°C). Qualitative identification was conducted via Pyrolysis Gas Chromatography-Mass Spectrometry (Py-GCMS), while quantitative analysis focused on total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (DPPH). Results showed that geographical origin and solvent type significantly influenced the chemical profile. Py-GCMS identified key compounds such as 2-phenyl-5-carboxy-2H-1,2,3,4-tetrazole in Lampung extract and 1-phenyl-4-carboxy-4,5 in Jambi extract. Based on the high concentration of bioactive components in the initial screening, Jambi aquadest extract was identified as the best treatment. Quantitative analysis of this extract yielded a TPC of 64.51 mg/g GAE, TFC of 14.27 mg/g QE, and antioxidant activity of 15.74%. These findings confirm a strong correlation between phenolic content and antioxidant capacity in cinnamon extracts.
Peningkatan Pengetahuan Gizi dan Pencegahan Stunting melalui Olahan Ikan Berbasis MP-ASI di Desa Way Muli Timur, Lampung Selatan Liana, Verdini; Kalsum, Nurbani; Khoerunnisa, Tiara Kurnia; Zukryandry, Zukryandry
Jurnal Pengabdian Nasional (JPN) Indonesia Vol. 7 No. 2 (2026): Mei
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LPPM) STMIK Indonesia Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63447/jpni.v7i2.1794

Abstract

Stunting remains a critical public health problem in Indonesia, particularly in rural coastal areas. Way Muli Timur Village, South Lampung, experiences a relatively high prevalence of stunting due to inadequate nutritional intake and suboptimal childcare practices. This community service program aimed to improve nutritional knowledge and skills of women fisher groups (25 participants) in stunting prevention through training on diversified fish-based complementary foods (MP-ASI). The program was conducted over six months (April–October 2024) using lectures, hands-on food processing practices, and evaluation through pre-test and post-test assessments. The results showed a significant increase in participants' knowledge, with the average score rising from 37.50 before the intervention to 87.00 after the training, and all participants achieving post-test scores of ≥70. In addition to improving nutritional awareness, the program encouraged community-based entrepreneurship through the production of fish-based products such as fish nuggets and fish meatballs. Challenges related to limited facilities and market access were addressed through mentoring, digital marketing utilization, and the establishment of a Joint Business Group (KUB). This program has the potential to contribute to sustainable stunting prevention efforts and enhance the welfare of coastal communities through the utilization of local food resources.
DARI TRADISIONAL KE DIGITAL: TRANSFORMASI DAYA SAING UMKM KERIPIK SALE PISANG MELALUI INOVASI KEMASAN DAN E-COMMERCE Verdini, Liana; Kalsum, Nurbani; Khoerunnisa, Tiara Kurnia; Ananta, Elsa; Azzahra, Shiva Tasya
JMM (Jurnal Masyarakat Mandiri) Vol 10, No 2 (2026): April
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v10i2.38028

Abstract

Abstrak: UMKM Keripik Sale Pisang “Bahrul” di Desa Sripendowo menghadapi kendala rendahnya daya saing akibat penggunaan kemasan tradisional dan sistem pemasaran konvensional yang terbatas. Pengabdian ini bertujuan untuk meningkatkan nilai jual dan jangkauan pasar mitra melalui inovasi teknologi pengemasan dan digitalisasi pemasaran. Metode yang digunakan adalah pendampingan teknis berbasis proyek (problem-based project) yang melibatkan 10 personel mitra UMKM. Sistem evaluasi kegiatan dilakukan secara komprehensif melalui instrumen pre-test dan post-test untuk mengukur peningkatan literasi digital mitra, serta metode observasi langsung terhadap data penjualan pasca-intervensi. Hasil kegiatan menunjukkan peningkatan signifikan pada literasi digital mitra (pengetahuan meningkat dari 38% menjadi 85% dan keterampilan meningkat dari 35% menjadi 83%). Secara ekonomi, jangkauan pasar meluas hingga lintas provinsi dan memberikan tambahan keuntungan bersih rata-rata sebesar Rp306.241 per bulan.Abstract: The “Bahrul” Banana Sale Chips SME in Sripendowo Village faces low competitiveness due to traditional packaging and limited conventional marketing. This community service aims to increase the partner's selling value and market reach through packaging technology innovation and marketing digitalization. The method used was project-based technical assistance involving 10 SME partners. The activity evaluation system was conducted comprehensively through pre-test and post-test instruments to measure the increase in partners' digital literacy, as well as direct observation of post-intervention sales data. The results showed a significant increase in the partner's digital literacy (knowledge increased from 38% to 85% and skills increased from 35% to 83%). Economically, market reach expanded across provinces and provided an average additional net profit of IDR 306,241 per month.
Co-Authors Amaliah, Khusnatul Ananta, Elsa Aryani, Vina Dinata Kamila Azzahra, Shiva Tasya Dwi Eva Nirmagustina Fitriani Handayani, Sri Hertini Rani Jannah, Upy Raudotul Liana Verdini Liana, Verdini Nurbani Kalsum Pratama, Desta Ayu Safitri, Bella Intan Ayu Samosir, Joni Frengki Shabrina, Astri Surfiana Surfiana Tanto Pratondo Utomo WINARTO Wirawati, Chandra Utamai zukryandry, zukryandry