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All Journal Journal of Applied Science, Engineering, Technology, and Education Jurnal Pengabdian West Science
Maharani, Dewanti
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Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Industrial & Manufacturing Engineering Public Health Social Sciences Other

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The Influence of Temperature and Drying Time on The Physical and Chemical Characteristics of Cocoa Pod Tea Theobroma (Cacao, L.) Lembong, Elazmanawati; Nurhasanah, Siti; Subroto, Edy; Maharani, Dewanti; Fadhillah, Ayesha Nur
Journal of Applied Science, Engineering, Technology, and Education Vol. 6 No. 2 (2024)
Publisher : PT Mattawang Mediatama Solution

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35877/454RI.asci2818

Abstract

Cocoa is one of the plantation products that plays an important role in the Indonesian economic sector because it contains many nutrients that provide health effects on the body, one of which is high antioxidant content. Processing of cocoa shell waste in the food industry can be optimized. One process of utilizing cocoa shell waste is processing it into tea. The drying process affects the resulting cocoa husk tea. In addition, drying temperature also affects the antioxidant content of a food product. The drying process for this research used a food dehydrator. It produces a large driving force of drying air so that it can remove the water content in the ingredients. This research aims to determine the temperature and drying time using a food dehydrator, which produces cocoa husk tea and has characteristics according to Indonesian National Standard (SNI). The research methods used experimental and descriptive analysis. The treatment used in this research employed a food dehydrator temperature, by 50°C, 55°C, 60°C, and 65°C with a drying time of 4.5 hours and 6 hours respectively. The results of this research indicated that the temperature and drying time were 50°C and 4.5 hours to produce cocoa husk tea according to SNI with 8,018% water content and 7,98% ash content.
Penguatan Perilaku Kolaboratif melalui Pengembangan Budaya Organisasi di BEM KM FISIP UNSRI 2023–2024 Fitri Adelia, Nasywa; Maharani, Dewanti; Suatan, Rilly Cendy; Natasya, Fitria Agnis; Saragi, Arin Syalsabilla; Fitri, Nasywa
Jurnal Pengabdian West Science Vol 4 No 08 (2025): Jurnal Pengabdian West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jpws.v4i08.2524

Abstract

Studi ini bertujuan untuk menganalisis perilaku kolaboratif dalam lingkungan organisasi BEM KM FISIP UNSRI 2023–2024 dengan menyoroti peran motivasi, pola komunikasi, dan budaya organisasi. Menggunakan metode deskriptif kualitatif melalui observasi partisipatif dan wawancara, analisis dilakukan terhadap pengurus dan staf organisasi dalam menjalankan aktivitas keseharian. Hasil analisis menunjukkan adanya kecenderungan perubahan perilaku yang positif, peningkatan efektivitas komunikasi, serta tumbuhnya motivasi yang didorong oleh budaya kolaboratif dan keteladanan pemimpin.
Co-Authors Edy Subroto Elazmanawati Lembong Fadhillah, Ayesha Nur Fitri Adelia, Nasywa Fitri, Nasywa Natasya, Fitria Agnis Saragi, Arin Syalsabilla Siti Nurhasanah Suatan, Rilly Cendy