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All Journal JAGO TOLIS : Jurnal Agrokompleks Tolis Inspirasi: Jurnal Pengabdian Masyarakat
Nainggolan, Eris Pransiscah
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Social Sciences

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Pengembangan Sumber Daya Porang menjadi Produk Pangan Olahan RT 10 Kelurahan Manggar, Balikpapan Timur Anggela, Anggela; Nainggolan, Eris Pransiscah; Nabila, Yamaysyah Salma; Ananda, Rahmatia; Asrul, Asrul; Wahyu, Wahyu
Inspirasi: Jurnal Pengabdian Masyarakat Vol. 1 No. 4 (2024): Inspirasi: Jurnal Pengabdian Masyarakat
Publisher : Inspirasi: Jurnal Pengabdian Masyarakat

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Abstract

The community service activity in RT 10 Kelurahan Manggar, Balikpapan Timur, aimed to enhance the value of porang plants through diversification into processed food products. The program consisted of five stages: Forum Group Discussion (FGD), socialization, demonstration, mentoring, and branding training. The community was taught to process porang into flour, chips, and nuggets, along with marketing training to improve product competitiveness. The provision of a dehydrator supported the sustainability of independent porang processing. The program successfully achieved its objectives by increasing the community’s knowledge and skills in utilizing porang. This initiative created new economic opportunities based on local commodities, serving as a sustainable model for local resource development.
Pengaruh Jenis Kemasan dan Suhu Penyimpanan Terhadap Kualitas Mutu Organoleptik dan Fisik Buah Salak Pondoh Hutabarat, Michael Alexander; Mohwadati, Adisti Rofiah; Nainggolan, Eris Pransiscah; Lumbantobing, Febrina Natasya; Avanza, Mona Ridha; Bachtiar, Nova; Ananda, Rahmatia
JAGO TOLIS : Jurnal Agrokompleks Tolis Vol 5 No 3 (2025): September
Publisher : Universitas Madako Tolitoli

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56630/jago.v5i3.1037

Abstract

Penelitian ini bertujuan mengkaji pengaruh jenis kemasan (PP, PE, dan vakum) dan suhu penyimpanan (suhu ruang dan suhu rendah) terhadap mutu salak pondoh potong (Salacca edulis Reinw). Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor suhu dan dua kali pengulangan (duplo) pada setiap perlakuan. Analisis data dilakukan secara deskriptif, sedangkan penentuan masa simpan menggunakan metode Extend Storage Study (ESS). Uji organoleptik dilakukan dengan uji hedonik oleh 15 panelis semi-terlatih terhadap parameter warna, rasa, aroma, dan tekstur selama penyimpanan 0–3 hari. Uji fisik meliputi pengukuran kecerahan warna (L*), kadar gula (°Brix), dan susut bobot. Hasil menunjukkan bahwa kombinasi kemasan vakum dan suhu rendah paling efektif dalam mempertahankan mutu organoleptik dan fisik, serta memperpanjang masa simpan salak pondoh potong dibandingkan perlakuan lainnya.
Co-Authors Ananda, Rahmatia Anggela, Anggela Asrul Asrul Avanza, Mona Ridha Bachtiar, Nova Lumbantobing, Febrina Natasya Michael Alexander Hutabarat Mohwadati, Adisti Rofiah Nabila, Yamaysyah Salma Wahyu Wahyu