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All Journal Nusantara Hasana Journal Abdibaraya: Jurnal Pengabdian Masyarakat
Mamluatunnajah, Ngafifah
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Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Nursing Social Sciences

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Silereng: Sistik Ikan Lele Goreng Sebagai Alternatif Olahan Pangan Berbahan Dasar Ikan Lele di Desa Sumberadi, Kebumen, Jawa Tengah Chalisty, Vian Dwi; Isnaeni, Laelatul; Isnaeni, Faul; Hidayat, Syarif; Nurrochim, Alvin; Mamluatunnajah, Ngafifah; Kholifah, Nur; Alqoroni, Moh Uwais; Nurdiana, Yuli; Rifa’i, Muhammad Mahmud; Nazila, Rokhmatun
Abdibaraya Vol 4 No 01 (2025): Abdibaraya: Jurnal Pengabdian Masyarakat
Publisher : Universitas Ma'arif Nahdlatul Ulama Kebumen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53863/abdibaraya.v4i01.1508

Abstract

Sumberadi Village is one of the villages in Kebumen District, Kebumen Regency, Central Java Province. Sumberadi Village has several facilities managed by the village government, including catfish farming using the biofloc method. The biofloc method has advantages, including reducing water usage during cultivation, reducing water waste, and increasing catfish productivity. Catfish is a type of freshwater fish that is easy to cultivate and high in nutritional content. Catfish contain high protein and are rich in omega-3 fatty acids, vitamins, and minerals for children's growth and development. Catfish cultivation in Sumberadi Village usually results in the harvest being sold live or raw. Direct sales in live or raw conditions require that the catfish are sold out because they are not fresh if stored for a long time. If the sale of catfish is made into processed products, it can increase the selling price and become a superior product of Sumberadi Village. In addition, the Sumberadi Village community can also be more productive and increase entrepreneurial spirit and income by making processed catfish products. The purpose of implementing community service in Sumberadi Village is to increase community knowledge related to the potential and benefits of catfish for health and child development and increase community skills in processing catfish into fried catfish sistik. This community service activity was carried out in several stages, namely, surveys and location observations to approach village officials and the community, socialization with the village community, and the implementation of making fried catfish sistik. Based on the community service activities that have been carried out, it can be concluded that participants' knowledge and skills in making fried catfish sistik products have increased; participants can accept fried catfish cystic products produced as consumers in terms of taste, shape, and packaging
UJI pH DAN ORGANOLEPTIK SUSU SAPI PASTEURISASI DENGAN PENAMBAHAN BIJI CHIA Mamluatunnajah, Ngafifah; Nunur Nuraeni
Nusantara Hasana Journal Vol. 5 No. 2 (2025): Nusantara Hasana Journal, July 2025
Publisher : Yayasan Nusantara Hasana Berdikari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59003/nhj.v5i2.1558

Abstract

This study aimed to determine the effect of adding chia seeds (Salvia hispanica L.) on the organoleptic quality and pH of pasteurized cow's milk, and to determine the optimal concentration acceptable to consumers. The study was conducted in Sumberadi Village, Kebumen District, Kebumen Regency, from May to June 2025 using a Completely Randomized Design (CRD) with four treatments (0%, 1%, 2%, and 3% chia seeds) and four replications. Parameters tested included color, aroma, taste, texture, preference, and pH. Organoleptic testing was conducted by 20 semi-trained panelists using a four-level hedonic scale. The results indicated descriptive changes in sensory characteristics and pH due to the addition of chia seeds, particularly in color, taste, and texture. However, statistical analysis (ANOVA) showed no significant effect (p > 0.05) on any of the tested parameters. The pH tended to decrease with increasing chia seed concentration, but remained within safe limits. Treatment P0 achieved the highest score, while P1 demonstrated the best texture results, still acceptable to panelists. In conclusion, chia seeds can be added to pasteurized cow's milk at a maximum concentration of 1% to produce a product that maintains functional value without compromising the milk's sensory quality and pH.
Co-Authors Alqoroni, Moh Uwais Chalisty, Vian Dwi Isnaeni, Faul Isnaeni, Laelatul Nazila, Rokhmatun Nunur Nuraeni NUR KHOLIFAH Nurdiana, Yuli Nurrochim, Alvin Rifa’i, Muhammad Mahmud Syarif Hidayat