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Kejora Handarini
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PENYIAPAN MEDIA BUDIDAYA LELE DUMBO SISTEM BIOFLOK DI KOPRAL BUMILIS (KOLAM TERPAL BULAT MINIMALIS) PERKOTAAN Sri Oetami Madyowati; Achmad Kusyairi; Sumaryam; Muhajir; Indra Wirawan; Didik Trisbiantoro; Kejora Handarini; Retnani Rahmiati
Jurnal Pengabdian Perikanan Indonesia Vol 4 No 2 (2024): Jurnal Pengabdian Perikanan Indonesia
Publisher : Program Studi Budidaya Perairan Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppi.v4i2.4824

Abstract

Pekarangan merupakan lahan terbuka yang terdapat di sekitar rumah tinggal. Pekarangan rumah dapat dimanfaatkan untuk berbagai keperluan produktif, seperti untuk tanaman hias, buah, sayuran, rempah-rempah dan obat-obatan. Potensi lahan pekarangan dapat dimanfaatkan sebagai salah satu pilar untuk mewujudkan ketahanan pangan dan kesejahteraan keluarga. Salah satu Program yang sedang menjadi tren dan giat dilakukan masyarakat kota Surabaya adalah dengan memanfaatkan lahan pekarangan, untuk budidaya tanaman pangan, perikanan dan peternakan dikenal yang akrab disebut urban farming. Komoditas perikanan yang sangat potensial yang banyak diminati masyarakat untuk dibudidayakan di pekarangan adalah pembesaran lele dalam Kopral Bumilis (kolam terpal bulat minimalis). Permasalahan pada kelompoktani dalam membudidayakan ikan lele adalah penataan kolam dalam pekarangan dan tingkat mortalitas lele yang tinggi selama proses budidaya, berdasarkan permasalahan diatas perlu dilakukan penyuluhan dan pelatihan bagaimana penataan kolam dalam pekarangan yang baik serta penyiapan media air dalam budidaya lele di Kopral Bumilis. Tujuan Kegiatan penyuluhan dan pelatihan ini adalah memanfaatkan lahan pekarangan dengan budidaya lele dalam Kopral Bumilis, dan menyiapkan media pemeliharaan lele dalam Kopral Bumilis. Metode pendekatan yang digunakan adalah dengan cara pendekatan partisipatif aktif secara berkelanjutan antara tim pengusul dengan mitra, sebagai pengendali program Kemitraan Masyarakat berperan aktif melakukan pendampingan dan pembinaan secara berkala kepada mitra. Hasil kegiatan pertemuan disepakati tempat penyuluhan dan pelatihan dilaksanakan di Balai Kelurahan Bendul Merisi Kecamatan Wonocolo dengan tema penataan ruang pekarangan untuk urban farming dan penyiapan air media pemeliharaan lele sistem bioflok di Kopral Bumilis. Selama kegiatan penyuluhan anggota kelompotani sangat antusias dengan banyaknya pertanyaan terutama terkait kematian benih lele di awal benih lele ditebar. Kolam yang digunakan adalah kolam terpal bulat minimalis milik kelompoktani. Cara menekan tingginya kematian adalah menyiapkan air kolam sistem bioflok, kualitas dan ukuran benih lele 7-9 cm saat ditebar, kontrol pemberian pakan setiap harinya. Kendala yang sering dialami adalah seringnya anak anak kecil menyerok benih lele dan memancing ikan karena tempat pekarangan yang terbuka di lahan fasum, pemberian pakan yang melebihi takaran dan pakan pellet yang tidak dibasahi sebelum diberikan pada ikan. Kesimpulan dari kegiatan ini pertama adalah Budidaya lele dumbo dalam Kopral Bumilis di Pekarangan diterima dengan antusias sekali, dan minta didampingi mulai dari persiapan kolam, pemilihan benih, penebaran benih, monitoring dan evaluasi; kedua yaitu Kunci keberhasilan usaha budidaya lele dalam Kopral Bumilis di pekarangan adalah pemilihan benih yang teradaptasi dengan fluktuasi lingkungan (disarankan benih ukuran 7-9 cm), monitoring kualitas air dan frekwensi dan jumlah pemberian pakan selama proses budidaya.
PENYIAPAN MEDIA BUDIDAYA LELE DUMBO SISTEM BIOFLOK DI KOPRAL BUMILIS (KOLAM TERPAL BULAT MINIMALIS) PERKOTAAN Sri Oetami Madyowati; Achmad Kusyairi; Sumaryam; Muhajir; Indra Wirawan; Didik Trisbiantoro; Kejora Handarini; Retnani Rahmiati
Jurnal Pengabdian Perikanan Indonesia Vol 4 No 2 (2024): Jurnal Pengabdian Perikanan Indonesia
Publisher : Program Studi Budidaya Perairan Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppi.v4i2.4824

Abstract

Pekarangan merupakan lahan terbuka yang terdapat di sekitar rumah tinggal. Pekarangan rumah dapat dimanfaatkan untuk berbagai keperluan produktif, seperti untuk tanaman hias, buah, sayuran, rempah-rempah dan obat-obatan. Potensi lahan pekarangan dapat dimanfaatkan sebagai salah satu pilar untuk mewujudkan ketahanan pangan dan kesejahteraan keluarga. Salah satu Program yang sedang menjadi tren dan giat dilakukan masyarakat kota Surabaya adalah dengan memanfaatkan lahan pekarangan, untuk budidaya tanaman pangan, perikanan dan peternakan dikenal yang akrab disebut urban farming. Komoditas perikanan yang sangat potensial yang banyak diminati masyarakat untuk dibudidayakan di pekarangan adalah pembesaran lele dalam Kopral Bumilis (kolam terpal bulat minimalis). Permasalahan pada kelompoktani dalam membudidayakan ikan lele adalah penataan kolam dalam pekarangan dan tingkat mortalitas lele yang tinggi selama proses budidaya, berdasarkan permasalahan diatas perlu dilakukan penyuluhan dan pelatihan bagaimana penataan kolam dalam pekarangan yang baik serta penyiapan media air dalam budidaya lele di Kopral Bumilis. Tujuan Kegiatan penyuluhan dan pelatihan ini adalah memanfaatkan lahan pekarangan dengan budidaya lele dalam Kopral Bumilis, dan menyiapkan media pemeliharaan lele dalam Kopral Bumilis. Metode pendekatan yang digunakan adalah dengan cara pendekatan partisipatif aktif secara berkelanjutan antara tim pengusul dengan mitra, sebagai pengendali program Kemitraan Masyarakat berperan aktif melakukan pendampingan dan pembinaan secara berkala kepada mitra. Hasil kegiatan pertemuan disepakati tempat penyuluhan dan pelatihan dilaksanakan di Balai Kelurahan Bendul Merisi Kecamatan Wonocolo dengan tema penataan ruang pekarangan untuk urban farming dan penyiapan air media pemeliharaan lele sistem bioflok di Kopral Bumilis. Selama kegiatan penyuluhan anggota kelompotani sangat antusias dengan banyaknya pertanyaan terutama terkait kematian benih lele di awal benih lele ditebar. Kolam yang digunakan adalah kolam terpal bulat minimalis milik kelompoktani. Cara menekan tingginya kematian adalah menyiapkan air kolam sistem bioflok, kualitas dan ukuran benih lele 7-9 cm saat ditebar, kontrol pemberian pakan setiap harinya. Kendala yang sering dialami adalah seringnya anak anak kecil menyerok benih lele dan memancing ikan karena tempat pekarangan yang terbuka di lahan fasum, pemberian pakan yang melebihi takaran dan pakan pellet yang tidak dibasahi sebelum diberikan pada ikan. Kesimpulan dari kegiatan ini pertama adalah Budidaya lele dumbo dalam Kopral Bumilis di Pekarangan diterima dengan antusias sekali, dan minta didampingi mulai dari persiapan kolam, pemilihan benih, penebaran benih, monitoring dan evaluasi; kedua yaitu Kunci keberhasilan usaha budidaya lele dalam Kopral Bumilis di pekarangan adalah pemilihan benih yang teradaptasi dengan fluktuasi lingkungan (disarankan benih ukuran 7-9 cm), monitoring kualitas air dan frekwensi dan jumlah pemberian pakan selama proses budidaya.
FORMULATION OF BROWNIES COOKIES WITH THE ADDITION OF TEMPE FLOUR AND COFFEE GROUNDS AS FOOD PROCESSING Miguel Nathaniel Tirukan; Bambang Sigit Sucahyo; Kejora Handarini; Rachma Nur Devianti
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 2 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

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Abstract

Brownie cookies are generally made using wheat flour as the main ingredient. Substituting wheat flour with tempeh flour has the potential to increase the nutritional value of the product because tempeh flour has a higher content of protein, essential amino acids, and dietary fiber. Coffee grounds are coffee processing waste that still contain bioactive compounds and fiber so they have the potential to be used as an additive that can affect aroma and sensory characteristics. This study aims to determine the effect of tempeh flour substitution and the addition of coffee grounds on the protein, fiber, carbohydrate content, and organoleptic quality of brownie cookies. The study used an experimental method with a factorial Completely Randomized Design (CRD), consisting of two factors: tempeh flour substitution (30%, 70%, 30%, 70%) and the addition of coffee grounds (6%, 6%, 9%, 9%). The parameters tested included protein content, fiber content, carbohydrate content, and organoleptic tests (color, aroma, taste, and texture). Proximate data were analyzed using ANOVA, while organoleptic data were analyzed using the Kruskal-Wallis test.
EVALUATION OF PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF GLUTEN-FREE WHITE BREAD WITH VARIATIONS IN THE PROPORTIONS OF MOCAF FLOUR AND MUNG BEAN FLOUR Alfia Nur Rofida; Kejora Handarini; Bambang Sigit Sucahyo; Dewi Mariyanah
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 2 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.18811736

Abstract

Bread is a processed food product that is widely consumed as a substitute for rice or as a snack because of its popular taste in Indonesia. MOCAF (Modified Cassava Flour) is fermented cassava flour that has a smooth texture, white color, neutral aroma, and is gluten-free, while mung bean flour is a source of high vegetable protein (±22.9%) and is rich in vitamins and minerals so it has the potential to increase the nutritional value of processed food products. This study aims to determine the effect of the proportion of MOCAF flour and mung bean flour and to determine the best treatment on the physicochemical and organoleptic properties of gluten-free white bread. The study was conducted using a laboratory experimental method with a one-factor Completely Randomized Design (CRD) consisting of four treatments, namely P1 (100%:0%), P2 (85%:15%), P3 (80%:20%), and P4 (75%:25%), each with three replications. The parameters analyzed included swelling power as a physical property, water content , crude fiber, and protein as chemical properties, and color, taste, aroma, and texture as organoleptic properties. The results showed that treatment P2 produced the best characteristics with a protein content of 13.306%, fiber 2.436%, water content 37.546%, swelling power 1.726%, and an average organoleptic value of 3.2 (neutral). These results indicate that MOCAF flour and mung bean flour have the potential as alternative raw materials for gluten-free white bread based on local food.
THE EFFECT OF THE PROPORTION OF PINEAPPLE SKIN AND APPLE TEA ON THE CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF KOMBUCHA Sholikha Amalia Putri; Kejora Handarini; Adhania Andika Prayudanti; Andreas Alvin
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 3 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

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Abstract

Pineapple peel contains flavonoids and acids, while apple tea is rich in polyphenols and tannins that can increase the functional value of fermented products. The purpose of this study was to determine the effect and determine the best ratio of pineapple peel with apple tea on the chemical and organoleptic properties of kombucha drinks . The study was conducted quantitatively experimentally using a completely randomized design (CRD) with one factor , namely the ratio of pineapple peel and apple tea in making kombucha, with four treatments : P1 (0%:100%), P2 (25%:75%), P3 (50%:50%), and P4 (75%:25%). Fermentation took place for seven days at room temperature (25–30°C). The chemical parameters tested included pH, total titratable acid, total dissolved solids, and total phenolic content, analyzed using Analysis of Variance (ANSIRA) and continued with the Least Significant Difference (LSD) test if there was a significant difference. Organoleptic tests were conducted using the hedonic method for color, aroma, and taste, using the Kruskal–Wallis non-parametric analysis. The results showed that treatment P2 (25% pineapple peel : 75% apple tea) provided the best chemical and organoleptic characteristics. Increasing the proportion of pineapple peel decreased pH and phenolic content and increased total acid and total soluble solids, while the proportion of apple tea produced an optimal balance between chemical and organoleptic properties, including preferred color, aroma, and taste. This indicates that the 25%:75% combination has great potential as an optimal formulation for making kombucha with balanced chemical and organoleptic characteristics.
THE EFFECT OF THE USE OF ARROWUT STARCH AND SATURATED LEAF EXTRACT ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF ICE CREAM Yastari Mufidah Rijanti; Kejora Handarini; Fadjar Kurnia Hartati; Erna Nursiyah Tanoyo
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 3 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

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Abstract

sweet taste , soft texture, and refreshing cold sensation. This study aims to examine the effect of variations in the concentration of arrowroot starch and katuk leaf extract on the physicochemical and organoleptic properties of ice cream. The study used a quantitative experimental method with a one-factor Completely Randomized Design (CRD), consisting of four treatments: P1 (22.5 % : 2.5%), P2 (20%: 5%), P3 (17.5%: 7.5%), and P4 (15%: 10%), each repeated three times. Ice cream making includes preparation of ingredients, boiling, mixing thickener, cooling, stirring, and freezing. Observed variables include melting speed, overrun, protein content , fat, total solids, polyphenols, as well as organoleptic tests of color, aroma, taste, and texture. Data analysis was carried out using ANSIRA, significant difference test (LSD/LSD/Duncan), Kruskal-Wallis test for organoleptic, and effectiveness test to determine the best treatment. The results showed that variations in the concentration of arrowroot starch and katuk leaf extract had a significant effect (p < 0.05) on the melting speed, polyphenol, protein, fat, and total solids levels, but did not have a significant effect (p > 0.05) on the overrun and texture values. Organoleptic tests showed that all treatments were in the neutral category. The best treatment was P4 (15% arrowroot starch: 10% katuk leaf extract) with the highest yield value (NH) of 0.86, melting speed of 1.30 g/minute, protein 4.53%, fat 2.08%, total solids 33.89%, polyphenols 2.27%, and color 3.30, aroma 3.76, taste 3.40, and texture 3.58 (neutral). This study shows that the combination of arrowroot starch and katuk leaf extract can produce functional ice cream with high nutritional value and sensory quality acceptable to consumers.
THE EFFECT OF CASHEW NUT PUREE ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF SOY MILK ICE CREAM FOR LACTOSE INTOLERANCE SUFFERERS Audry Azzahra Ikhsan; Kejora Handarini; Retnani Rahmiati; Dewi Mariyanah
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 3 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

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Abstract

Soy milk ice cream is an alternative food product for those with lactose intolerance who cannot consume cow's milk. The addition of cashew nut puree increases the fat content and improves the texture of the ice cream, making it smoother and creamier. This study aims to determine the effect of variations in cashew nut puree concentration on the physicochemical and organoleptic properties of soy milk ice cream. This study used a laboratory experimental method with a completely randomized design (CRD) with one factor consisting of four treatment levels, namely the addition of cashew nut puree of 0%, 10%, 20%, and 30%, each with three replications . The parameters observed included physicochemical properties consisting of protein, fat, overrun, melting speed, total solids, and organoleptic tests (color, aroma, taste, and texture). The results showed that the addition of cashew nut puree had a significant effect (p <0.05) on the physicochemical and organoleptic properties of soy milk ice cream. The treatment with the addition of 30% cashew nut puree showed the highest values in protein, fat, and total solids levels, and produced a slower melting speed and a higher level of sensory acceptance compared to other treatments. Although the highest overrun value was obtained in the treatment with the addition of 20% cashew nut puree, increasing the concentration of cashew nut puree to 30% generally resulted in an increase in the physicochemical quality and organoleptic characteristics of non-dairy soy milk ice cream.
Co-Authors Achmad Kusyairi Alfia Nur Rofida Andreas Alvin Audry Azzahra Ikhsan Bambang Sigit Sucahyo Dewi Mariyanah Didik Trisbiantoro Erna Nursiyah Tanoyo Fadjar Kurnia Hartati Indra Wirawan Miguel Nathaniel Tirukan MUHAJIR Prayudanti, Adhania Andika Rachma Nur Devianti Retnani Rahmiati Sholikha Amalia Putri Sri Oetami Madyowati Sumaryam Yastari Mufidah Rijanti