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All Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Sagu Jurnal Katalisator Jurnal Research Ilmu Pertanian Bersama: Jurnal Pengabdian Kepada Masyarakat
Fitria, Eddwina Aidila
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Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Energy Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Other

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INOVASI PEMANFAATAN HASIL SAMPING PEPAYA DALAM PEMBUATAN ABON BERSAMA KWT PUNCO RUYUANG, KECAMATAN PADANG SAGO, PADANG PARIAMAN Yunanda, Dilla; Fitrijal, Sovia Rahmadani; Ndruru, Wahyu Gilbert; Rindani Putri, Nadia; Fitria, Eddwina Aidila; Sumarno, Wawan
Bersama : Jurnal Pengabdian Kepada Masyarakat Vol. 3 No. 1 (2025): Bersama: Jurnal Pengabdian Kepada Masyarakat
Publisher : Fakultas Pertania Universitas Muara Bungo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36355/bsm.v3i1.49

Abstract

Pepaya (Carica papaya) merupakan buah yang sangat familiar di Indonesia dan mengandung zat gizi tinggi, termasuk vitamin dan mineral. Selama ini, buah pepaya umumnya hanya dimanfaatkan untuk konsumsi langsung, baik dalam keadaan matang maupun mentah. Di KWT Punco Ruyuang, terdapat potensi pertanian yang tinggi, di mana banyak anggota kelompok memiliki tanaman pepaya. Namun, buah pepaya muda sering kali hanya digunakan sebagai sayuran. Oleh karena itu, inovasi pengolahan diperlukan, salah satunya melalui pembuatan abon pepaya. Pengabdian ini bertujuan mengolah pepaya muda menjadi abon yang dapat dikembangkan oleh kelompok wanita tani di KWT Punco Ruyuang. Metode pelaksanaan kegiatan meliputi pemberian materi, pelatihan pembuatan abon pepaya, dan proses pengemasan. Pelatihan pembuatan abon dengan proses penggorengan berhasil dilakukan, menghasilkan abon yang memiliki tekstur renyah dan rasa yang enak, serta membuka peluang baru bagi masyarakat dalam memanfaatkan hasil pertanian mereka
Pendugaan Umur Simpan Sosis Ikan  Patin  (Pangasius sp) Yang Dilapisi Edible Coating Pati Talas Antimikroba Sari Belimbing Wuluh (Averrhoa bilimbi L) Mustakim, Zaki; Yurnalis; Fitria, Eddwina Aidila; Budaraga, I Ketut; Yessirita, Nita
Jurnal Research Ilmu Pertanian Vol. 5 No. 2 (2025): Jurnal Research Ilmu Pertanian (Agustus 2025)
Publisher : Fakultas Pertanian, Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/8c0esz19

Abstract

Penelitian ini bertujuan untuk mengevaluasi penurunan mutu sosis ikan patin yang dilapisi dengan edible coating berbahan pati talas berdaya antimikroba yang diperkaya dengan sari belimbing wuluh pada berbagai suhu penyimpanan, serta menentukan umur simpannya menggunakan metode Accelerated Shelf Life Testing (ASLT) berdasarkan model Arrhenius. Metode penelitian yang digunakan adalah pendekatan eksperimental dengan variasi suhu penyimpanan. Hasil penelitian menunjukkan adanya penurunan mutu sosis ikan patin yang ditandai dengan peningkatan kadar air, penurunan kadar protein, serta peningkatan jumlah mikroba. Umur simpan sosis ikan patin ditentukan selama 26 hari pada suhu beku (-18°C), 6 hari pada suhu dingin (4°C), dan 1 hari pada suhu ruang (30°C).
CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF DONUTS FROM SEVERAL TYPES OF SWEET POTATO FLOUR Sidabalok, Inawaty; Salihat, Rera Aga; Farid, Muhammad; Fitria, Eddwina Aidila
JURNAL KATALISATOR Vol. 9 No. 1 (2024): Jurnal Katalisator Volume 9 No.1, April 2024
Publisher : LLDIKTI X Sumbar, Riau, Jambi, Kepri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62769/katalisator.v9i1.2802

Abstract

Donuts are a snack made from wheat flour and are popular among various groups. However, wheat flour contains gluten, which can cause the immune system of a person with celiac disease to react to gluten and attack the small intestine lining. Therefore, wheat flour needs to be substituted with alternative ingredients, one of which is sweet potato flour. This research aims to determine the effect of different types of sweet potato flour in making donuts on their chemical and organoleptic characteristics. The research design used was a Completely Randomized Design (CRD) with five treatments and three replications. Observation data were analyzed using ANOVA and Duncan's New Multiple Range Test (DNMRT) at α = 1%. The treatment in this study was the addition of variations of sweet potato flour (A = 50% white sweet potato, B = 50% purple sweet potato, C = 50% yellow sweet potato, D = 50% orange sweet potato, E = 50% cilembu sweet potato). Further test results showed that the addition of various variations of sweet potato flour had very significantly different effects on moisture, ash, fat, protein, carbohydrate content, and antioxidant activity. Based on organoleptic tests, the best treatment was treatment E (cilembu sweet potato flour) with an average value of 5.93 (very like), where the resulting donuts had the following chemical characteristics: moisture content (24.18%), ash content (2.10%), fat content (10.87%), protein content (14.96%), carbohydrate content (56.74%) and antioxidant activity (64.75%). Donuts with cilembu sweet potatoes have the most fragrant aroma, golden brown color, slightly sweet taste, and soft texture.
Uji Mutu Dodol Ketan dengan Substitusi Bubur Pisang Raja (Musa Acuminata) Basalius; Sidabalok, Inawaty; Yessirita, Nita; Hermalena, Leffy; Salihat, Rera Aga; Fitria, Eddwina Aidila
Jurnal Research Ilmu Pertanian Vol. 5 No. 1 (2025): Jurnal Research Ilmu Pertanian (Februari 2025)
Publisher : Fakultas Pertanian, Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/znrz1x71

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh substitusi pisang raja dan tepung beras ketan terhadap penilaian kualitas dodol beras ketan. Rancangan Acak Lengkap (RAL) digunakan dengan lima taraf perlakuan dan tiga kali ulangan. Data hasil pengamatan dianalisis menggunakan ANOVA, dilanjutkan dengan DNMRT pada taraf signifikansi 1%. Hasil penelitian menunjukkan bahwa substitusi pisang raja dan tepung beras ketan berpengaruh nyata terhadap kadar air, abu, lemak, protein, gula total, dan karbohidrat. Semua perlakuan memenuhi standar mutu dodol SNI 01-2986-1992, kecuali total gula dan karbohidrat (pada perlakuan D dan E). Dodol yang paling disukai panelis adalah perlakuan E (substitusi 50%), dengan kadar air 8,64%, abu: 1,33%, lemak: 13,27%, protein: 7,31%, gula total: 32,83%, dan karbohidrat 46.56%.    
Utilization Of Edible Film from Taro Starch And Chicken Feet Gelatin As Packaging For Instant Noodles Seasoning Risti, Mella; Leffy Hermalena; Fitria, Eddwina Aidila; Yessirita, Nita
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i3.806

Abstract

This research aims to investigate the ability of packaging edible film made from taro starch and claw gelatin chicken in dry instant noodles, and to determine the effect of storing packaged noodle seasoning with edible films made from taro starch and claw gelatin chicken. This research employed a Completely Randomized Design (CRD) with five levels and three replications. The results of the observational data were analyzed using ANOVA, and the DMRT was further tested at a significance level of 1%. Treatment in research involves storing noodle seasoning with packaging that is edible for 1, 4, 7, 10, and 13 days. Research results show that packaging season noodles with edible film during storage very real effect on water content, solubility, humidity, and total plate count (TPC). Edible film of taro starch and claw gelatin chicken is effective for packaging dry noodles in a temperature-controlled space for 1 to 4 days, with a water content of 20.96%, solubility of 15.74 minutes, humidity of 0.02g, and a total plate count (TPC) of 1.08 x 10^4 colonies/g. Noodle seasoning packaged with edible film has a detrimental effect on storage at room temperature, causing damage. Season noodles with edible packaging film after long storage for 7 days (treatment), especially focusing on water content and total plate count (TPC), with a water content of 23.06% and a total plate count (TPC) of 5.8 x 10^4 colonies/g. Contribution to Sustainable Development Goals (SDGs):SDG 2 – Zero HungerSDG 9 – Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and Production
PENGUJIAN ASAM LEMAK BEBAS PADA WAJIK YANG DILAPISI EDIBLE FILM KHITOSAN-PVA Fitria, Eddwina Aidila; Budaraga, I Ketut; Zebua, Samudera
SAGU Vol. 22 No. 1 (2022): SAGU Journal – Agri. Sci. Tech., Maret, 2022, Vol. 21 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Wajik is one of the traditional snacks that many people are interested in sweet and legit mandatory tastes that further add to consumer interest in this product. This product is a semi-wet food made from glutinous rice, coconut milk, coconut and sugar. Coconut milk is a mandatory additive in making wajik, because the oil produced by coconut milk will bring out a legit taste and savory. Coconut milk also produces fat in wajik. Fat contained in wajik make this product have a short shelf life because it is easy to experience rancidity. Plastic is one of the packaging that is often used to package this product to reduce the use of plastic, so it can be replaced with edible chitosan -PVA film. The purpose of this study is to determine the value of free fatty acids in Wajik coated edible Chitosan-PVA film until it reaches damage. This study used a complete randomized design with 5 levels of treatment and 3 repeats. A data as deep as the analysis was analyzed using ANOVA and test continued DNMRT at a real level of 1%. The treatment in this study is wajik storage period coated with edible chitosan-PVA film (0, 5, 10, 15, 20 Days). The results showed that edible film had a very noticeable effect on the wajik characteristics based on the free fatty acid test. The value of free fatty acids on Wajik on storage day-0 (0.02%), day-5 (0.04%), day-10 (0.06%), day-15 (0.12%) and day-20 (0.16%). Based on this SNI 01-4272-1996, wajik coated edible chitosan-PVA film can last until the tenth day.
EFEKTIFITAS KEMASAN ANTIMIKROBA LENGKUAS PADA PEMPEK SELAMA PENYIMPANAN Yurnalis; Fitria, Eddwina Aidila; Witri, Tika Rahma
SAGU Vol. 21 No. 2 (2022): SAGU Journal – Agri. Sci. Tech., September, 2022, Vol. 21 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

The purpose of this study was to determine the effectiveness of galangal anti-microbial packaging on the quality of pempek during storage. This study used a simple complete randomized design with 4 levels of treatment and 3 repeats. The treatment in this study was the duration of pempek storage with anti-microbial galangal packaging in the form of edible film for 0, 1, 2 and 3 days. The observational data were analyzed using anova and DNMRT further tests at a real level of 1%. The results showed that the duration of pempek storage with antimicrobial galangal packaging significantly affected moisture and, protein contents as well as the amount of mold. Antimicrobial packaging of galangal is less effective in inhibiting mold growth. The growth of mold still occured until the third day by number of 3,0x104 CFU/g.
SUBSITUSI TEPUNG SEMOLINA DENGAN TEPUNG KULIT PISANG KEPOK (Musa balbisiania L.) DALAM PEMBUATAN SPAGETI HITAM Yodi, Sandi Hendra; Fitria, Eddwina Aidila; Salihat, Rera Aga; Sidabalok, Inawaty; Hermalena, Leffy; Sumarno, Wawan
SAGU Vol. 23 No. 2 (2024): SAGU Journal – Agri. Sci. Tech., September, 2024, Vol. 23 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

This study aims to determine the effect of the substitution of semolina flour with kepok banana peel flour in making black spaghetti and to determine the best substitution treatment in making black spaghetti based on panellists assessment. A completely randomized design (CRD) including three replications and five treatment levels was employed in this investigation. ANOVA and DNMRT additional tests were used to examine the observation data at a 1% significance level. The observation data were analyzed using ANOVA and DNMRT further test at a significant level of 1%. The treatments in this study were the substitution of semolina flour with kepok banana peel flour (A=95% and 5%, B=90% and 10%, C=85% and 15%, D=80% and 20%, E=75% and 25%). The study's findings demonstrated that the water, ash, fat, protein, and carbohydrate content were significantly impacted by the substitution of semolina flour and banana peel flour. All treatments met the spaghetti quality requirements set by SNI 8777-2019, except for ash content and protein content in treatments D and E. The most preferred spaghetti was spaghetti with treatment C with a moisture content of 11.97%, ash content of 4.30%, fat content of 16.18%, protein content of 16.49%, and carbohydrate content of 79.54%. The results of this study are expected to contribute to the diversification of processed products based on semolina flour.
Pelatihan Pembuatan Sabun Kecantikan Dari Alpukat Di Nagari Koto Hilalang Hasdwi, Nesi; Meriati; Fitria, Eddwina Aidila; Sumarno, Wawan; Putri, Septi Rahma; Pinanta, Serly Martsela; Fajar, Riko Muhammad; Yuni, Sri Ayu Rahma; Rispiani, Cindy; Dhona, Nolla Febrima; Afrinaldo
Bersama : Jurnal Pengabdian Kepada Masyarakat Vol. 3 No. 2 (2025): Bersama: Jurnal Pengabdian Kepada Masyarakat (On Going)
Publisher : Fakultas Pertania Universitas Muara Bungo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36355/bsm.v3i2.63

Abstract

Kegiatan ini dilakukan dalam rangka Kuliah Kerja Nyata - Pembelajaran Pemberdayaan Masyarakat (KKN-PPM) pada Senin, 01 September 2025 pukul 10:00 – 12:30 WIB di Balai Adat Nagari Koto Hilalang, Kecamatan Kubung, Kabupaten Solok, Provinsi Sumatera Barat. Tujuan dari kegiatan ini yaitu mengoptimalkan pemanfaatan buah alpukat hasil pertanian di Nagari Koto Hilalang dengan mengolahnya menjadi sabun alpukat, meningkatkan nilai tambah ekonomis dari produk alpukat melalui inovasi pengolahan menjadi sabun, mengatasi permasalahan harga buah alpukat yang murah saat musim panen dengan menciptakan produk olahan yang memiliki masa simpan lebih lama, menghasilkan sabun alpukat berkualitas yang bermanfaat untuk perawatan kulit alami masyarakat, mendorong pengembangan usaha mikro dan kreatif di Nagari Koto Hilalang untuk meningkatkan kesejahteraan masyarakat dan mendukung agribisnis berkelanjutan melalui penggunaan bahan alami yang ramah lingkungan. Dengan adanya pembuatan sabun kecantikan dari alpukat sehingga hasil lokal termanfaatkan dengan optimal. Produk sabun alpukat tidak hanya memberikan nilai tambah ekonomis yang signifikan bagi petani dan pelaku usaha mikro, tetapi juga menjadi solusi untuk mengatasi permasalahan fluktuasi harga buah alpukat yang sering kali murah saat musim panen
Co-Authors Afrinaldo Basalius Budaraga, I Ketut Dhona, Nolla Febrima Fajar, Riko Muhammad Fitrijal, Sovia Rahmadani Hasdwi, Nesi Inawaty Sidabalok, Inawaty Leffy Hermalena Meriati Muhammad Farid Mustakim, Zaki Ndruru, Wahyu Gilbert Nita Yessirita Pinanta, Serly Martsela Putri, Septi Rahma Rera Aga Salihat Rindani Putri, Nadia Rispiani, Cindy Risti, Mella Sumarno, Wawan Witri, Tika Rahma Yodi, Sandi Hendra Yunanda, Dilla Yuni, Sri Ayu Rahma Yurnalis Zebua, Samudera