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Karakteristik Mutu Pikel Jahe dengan Penambahan Ekstrak Bawang Dayak Anggarkasih, Made Gayatri; Fatimah, Ai Imas Faidoh; Hapsari, Rianti Dyah; Nurwitri, CC; Qalbi, Rainatul
Bioscientist : Jurnal Ilmiah Biologi Vol 12, No 2 (2024): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i2.13242

Processing ginger into pickles can provide added economic value and potentially become an export commodity. Ginger pickles are made by soaking ginger slices in a salt solution. Improving the quality of elephant ginger pickles can be done by adding natural dyes to have a pink color like Gari. Dayak onion extract can be used as a natural dye. This research aimed to determine the quality characteristics of ginger pickle with the addition of Dayak onion extract to the soaking medium at 7 dan 14 fermentation days and compare it with a salt solution soaking medium of various concentrations. This study is experimental research that used a Completely Randomized Design consisting of 6 treatments, namely a water-based and a Dayak onion extract-based soaking solution, each made with 5%, 7%, and 9% (w/v) salt concentration. The results showed (1) Adding Dayak Onion extract and variations of salt concentration in elephant ginger pickles had a significant effect on pH, and TPT and had no significant effect on the color and number of lactic acid bacteria); (2) Ginger pickles with a water-based 7% concentration salt solution (P2) most preferred treatment by the panelists.

Pelatihan Sanitasi dan Higiene pada Karyawan Produksi Beras Organik di Agro Edu Wisata Organik Mulyaharja, Bogor: Sanitation and Hygiene Training for Worker at Organic Rice Production at Mulyaharja Organic Agro Edu-Tourism Anggarkasih, Made Gayatri; Fatimah, Ai Imas Faidoh; Hastati, Dwi Yuni; Febrinda, Andi Early; Adzkiya, Muhammad Agung Zaim; Mariyani, Neny; Trianawati, Mrr. Lukie; Sarastani, Dewi; Hapsari, Rianti Dyah; Suhaima, Nurafi Razna; Fajri, Aulia Irhamni; Salshabila, Lintang Putri; Madania, Kanaya Fatimah; Fidella, Aliya
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 3 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i3.8600

One of the flagship products of Mulyaharja Organic Agro Edu-Tourism (AEWO) is organic rice. Organic rice has very high-quality standards, including cleanliness and food safety. To increase the interest of visitors to the AEWO, organic rice producers must be able to maintain the quality of their products to remain superior to similar products. The process of producing organic rice, from planting to processing, has the potential for contamination from various sources, such as soil, water, equipment, and workers. Training is crucial to align all workers' understanding of the importance of maintaining a sanitary and hygienic work environment. The purpose of this training is to increase awareness, knowledge, and sanitary hygiene practices among workers in organic food production at AEWO Mulyaharja. This training uses an integrated method, namely lectures, demonstrations, and hands-on practice. The training begins with a pre-test and ends with a post-test to measure changes in participants' knowledge and skills. The entire series of community service activities has been carried out successfully. The training focused on sanitation and hygiene in organic rice production has been successfully implemented and had a positive impact on participants. Evaluation results show an increase in participants' knowledge of good sanitation practices in the organic rice production process so that they can produce safe organic rice products for consumption.

Persepsi Konsumen dan Strategi Masuk Pasar untuk Produk Tepung Bumbu Serbaguna Berbasis MOCAF yang Inovatif: Consumer Perception and Market Entry Strategy for a Novel MOCAF-Based All-Purpose Seasoning Hastati, Dwi Yuni; Fajri, Aulia Irhamni; Febrinda, Andi Early; Anggarkasih, Made Gayatri; Trianawati, Mrr Lukie; Fatimah, Ai Imas Faidoh; Sarastani, Dewi; Mariyani, Neny; Adzkiya, M Agung Zaim; Suhaima, Nurafi Razna; Hapsari, Rianti Dyah; Nurwitri, Caecillia Chrismie; Ladystia, Syakilah Nawal; Prananingrum, Disty Isbiyanti
Journal of Integrated Agribusiness Vol 7 No 1 (2025): Journal of Integrated Agribusiness
Publisher : Jurusan Agribisnis, Fakultas Pertanian, Perikanan dan Kelautan Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/jia.v7i1.6270

This study aims to analyze consumer perceptions and preferences regarding a novel all-purpose seasoning based on Modified Cassava Flour (MOCAF) and to formulate an effective market entry strategy. A descriptive quantitative research design was employed, combining sensory evaluations and structured consumer surveys. Sensory evaluation involved 35 panelists who compared the MOCAF-based seasoning with two commercial brands, assessing attributes including taste, aroma, texture, and overall appearance. Results from the consumer survey indicated positive perceptions of the MOCAF-based seasoning, with respondents rating it favorably in terms of taste (74%), aroma (75%), and overall appeal (70%). However, price sensitivity emerged as a significant concern, with approximately 23% of respondents highlighting affordability as an issue. Demographic factors, especially education level and occupation, significantly influenced consumer perceptions. Housewives, in particular, showed greater awareness and familiarity with the product. Based on these findings, an integrated market entry strategy was developed, emphasizing market segmentation, targeting health-conscious households, particularly mothers and homemakers, and positioning the product as a healthier, gluten-free alternative to conventional seasonings. The study further recommends the implementation of educational campaigns, partnerships with influencers, and product sampling programs to enhance product awareness and build consumer trust. This research contributes to the existing body of literature on functional foods, particularly regarding sustainable local food innovations in emerging markets. The results provide practical insights for producers aiming to introduce MOCAF-based products to broader markets.

Karakteristik Mutu Pikel Jahe dengan Penambahan Ekstrak Bawang Dayak Anggarkasih, Made Gayatri; Fatimah, Ai Imas Faidoh; Hapsari, Rianti Dyah; Nurwitri, CC; Qalbi, Rainatul
Bioscientist : Jurnal Ilmiah Biologi Vol. 12 No. 2 (2024): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i2.13242

Processing ginger into pickles can provide added economic value and potentially become an export commodity. Ginger pickles are made by soaking ginger slices in a salt solution. Improving the quality of elephant ginger pickles can be done by adding natural dyes to have a pink color like Gari. Dayak onion extract can be used as a natural dye. This research aimed to determine the quality characteristics of ginger pickle with the addition of Dayak onion extract to the soaking medium at 7 dan 14 fermentation days and compare it with a salt solution soaking medium of various concentrations. This study is experimental research that used a Completely Randomized Design consisting of 6 treatments, namely a water-based and a Dayak onion extract-based soaking solution, each made with 5%, 7%, and 9% (w/v) salt concentration. The results showed (1) Adding Dayak Onion extract and variations of salt concentration in elephant ginger pickles had a significant effect on pH, and TPT and had no significant effect on the color and number of lactic acid bacteria); (2) Ginger pickles with a water-based 7% concentration salt solution (P2) most preferred treatment by the panelists.

PERSIAPAN SERTIFIKASI HALAL DAN IZIN EDAR SEBAGAI UPAYA PENINGKATAN MUTU PRODUK PANGAN DAN KAPASITAS SDM MENUJU UMKM PANGAN UNGGUL DI KELURAHAN MULYAHARJA, BOGOR Fatimah, Ai Imas Faidoh; Suhaima, Nurafi Razna; Trianawati, Mrr Lukie; Anggarkasih, Made Gayatri; Febrinda, Andi Early; Sarastani, Dewi; Hastati, Dwi Yuni; Hapsari, Rianti Dyah; Mariyani, Neny; Adzkiya, M. Agung Zaim; Fajri, Aulia Irhamni; Awaliyah, Aliefya Siwi Handayani Meylani; Sopyan, Arya Rafly Maulana; Musyafa, Farras Zahran
Jurnal Abdi Insani Vol 13 No 1 (2026): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v13i1.3326

Mulyaharja Village is one of the areas in Bogor City with numerous small and medium enterprises (SMEs) producing household-scale food products (Industri Rumah Tangga Pangan / IRTP), such as rengginang, chips, jipang cakes, candied fruits, dodol, and various other processed foods. However, most of this food SMEs have not yet obtained business legality in the form of halal certification and distribution permits. This condition requires attention, as business legality is an essential requirement to ensure product quality, safety, and halal integrity, while also enhancing business competitiveness in the market. This community service program aimed to improve SME entrepreneurs’ understanding of halal certification and distribution licensing as part of efforts to enhance product quality and strengthen business capacity. The activity consisted of several stages, including preparation through coordination and discussion, training implementation, evaluation, and follow-up planning. The initial discussion identified relevant topics to ensure that the activities met community needs. The training, attended by 25 food SME owners under the Mulyaharja Bangkit organization, covered materials on halal certification procedures, distribution licensing mechanisms, and evaluation. Participants showed high enthusiasm, and evaluation results indicated an increase in their understanding of halal certification and distribution licensing for food products. The follow-up plan includes mentoring selected SMEs that meet the required criteria and are willing to participate. This program is expected to encourage food SMEs to obtain business legality, ensuring that their products meet quality, safety, and halal standards while improving their competitiveness in the market.

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