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All Journal Indonesian Journal of Food Technology Nanggroe: Journal Of Scholarly Service Nanggroe: Journal of Scholarly Service
Luhsarandini, Bivannie
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Branding Training for Fresh White Oyster Mushroom Products for Mushroom Cultivators in Penolih Village, Kaligondang Subdistrict, Purbalingga Regency Kurniawan, Anri; Lestari, Hanis Adila; Luhsarandini, Bivannie; Yuwono, Triat Adi; Wahab, Luthfi; Nugroho, Adityo; Prasetyo, Agung; Sukowati, Dwi
Nanggroe: Jurnal Pengabdian Cendikia Vol 4, No 10 (2025): Januari
Publisher : Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.14818032

Abstract

Pembudidaya Jamur Tiram di Desa Penolih memiliki potensi mengembangkan usaha untuk meningkatkan perekonomian masyarakat. Agro Jamur Penolih sebagai perkumpulan pembudidaya jamur memerlukan pelatihan dan bimbingan untuk meningkatan usahanya sesuai potensi yang ada. Namun perjualan jamur tiram putih segar masih kiloan yang dijual ke pasar hanya dihargai Rp. 10.000 – 12.000 per kg. Maka dari itu perlu ada pelatihan tentang hal yang menunjang kebutuhan yaitu tentang branding, pengemasan dan pemasaran produk jamur tiram. Pelatihan dan pendampingan ini diharapkan mampu meningkatkan nilai jual jamur tiram putih segar menjadi Rp. 15.000 – 20.000 per 500 gram. Kegiatan terdiri dari tahapan persiapan, sosialisasi, pelatihan, pendampingan dan evaluasi. Pelatihan branding, pengemasan dan pemasaran jamur tiram putih segar dapat meningkatkan nilai jual produk Agro Jamur Penolih. Peserta memiliki logo baru, kemasan menarik, tata cara pengemasan yang ramah lingkungan serta Teknik pemasaran baik offline ataupun online.
Branding Training for Fresh White Oyster Mushroom Products for Mushroom Cultivators in Penolih Village, Kaligondang Subdistrict, Purbalingga Regency Kurniawan, Anri; Lestari, Hanis Adila; Luhsarandini, Bivannie; Yuwono, Triat Adi; Wahab, Luthfi; Nugroho, Adityo; Prasetyo, Agung; Sukowati, Dwi
Nanggroe: Jurnal Pengabdian Cendikia Vol 4, No 10 (2025): Januari
Publisher : Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.14818032

Abstract

Pembudidaya Jamur Tiram di Desa Penolih memiliki potensi mengembangkan usaha untuk meningkatkan perekonomian masyarakat. Agro Jamur Penolih sebagai perkumpulan pembudidaya jamur memerlukan pelatihan dan bimbingan untuk meningkatan usahanya sesuai potensi yang ada. Namun perjualan jamur tiram putih segar masih kiloan yang dijual ke pasar hanya dihargai Rp. 10.000 – 12.000 per kg. Maka dari itu perlu ada pelatihan tentang hal yang menunjang kebutuhan yaitu tentang branding, pengemasan dan pemasaran produk jamur tiram. Pelatihan dan pendampingan ini diharapkan mampu meningkatkan nilai jual jamur tiram putih segar menjadi Rp. 15.000 – 20.000 per 500 gram. Kegiatan terdiri dari tahapan persiapan, sosialisasi, pelatihan, pendampingan dan evaluasi. Pelatihan branding, pengemasan dan pemasaran jamur tiram putih segar dapat meningkatkan nilai jual produk Agro Jamur Penolih. Peserta memiliki logo baru, kemasan menarik, tata cara pengemasan yang ramah lingkungan serta Teknik pemasaran baik offline ataupun online.
Pelatihan Pembuatan Tepung Mocaf di Kelompok Karang Taruna Desa Limpakuwus Kabupaten Banyumas Lestari, Hanis Adila; Erminawati, Erminawati; Farisi, Herdian; Luhsarandini, Bivannie; Nugroho, Adityo; Kurniawan, Anri
Nanggroe: Jurnal Pengabdian Cendikia Vol 4, No 4 (2025): July 2025
Publisher : Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.16418276

Abstract

Singkong merupakan salah satu hasil pertanian yang melimpah di Desa Limpakuwus. Saat ini hasil panen singkong belum diberdayakan secara maksimal dan pemanfaatannya masih terbatas pada pemasaran produk mentah. Salah satu solusi menambah nilai jual singkong yaitu dengan mengolah singkong menjadi Modified Cassava Flour (Mocaf). Mocaf adalah tepung fermentasi yang dapat digunakan sebagai substitusi tepung terigu. Kegiatan ini bertujuan untuk meningkatkan pengetahuan, keterampilan dan menambah nilai jual dari singkong. Metode yang dilakukan adalah sosialisasi dan praktek pembuatan mocaf. Hasil kegiatan menunjukkan bahwa peserta antusias dan mampu memahami proses pembuatan tepung mocaf. Dampak dari pengabdian ini dapat memberikan nilai tambah pada pangan lokal seperti singkong dan terjadinya peningkatan pengetahuan serta keterampilan.
Pelatihan Pembuatan Tepung Mocaf di Kelompok Karang Taruna Desa Limpakuwus Kabupaten Banyumas Lestari, Hanis Adila; Erminawati, Erminawati; Farisi, Herdian; Luhsarandini, Bivannie; Nugroho, Adityo; Kurniawan, Anri
Nanggroe: Jurnal Pengabdian Cendikia Vol 4, No 4 (2025): July 2025
Publisher : Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.16418276

Abstract

Singkong merupakan salah satu hasil pertanian yang melimpah di Desa Limpakuwus. Saat ini hasil panen singkong belum diberdayakan secara maksimal dan pemanfaatannya masih terbatas pada pemasaran produk mentah. Salah satu solusi menambah nilai jual singkong yaitu dengan mengolah singkong menjadi Modified Cassava Flour (Mocaf). Mocaf adalah tepung fermentasi yang dapat digunakan sebagai substitusi tepung terigu. Kegiatan ini bertujuan untuk meningkatkan pengetahuan, keterampilan dan menambah nilai jual dari singkong. Metode yang dilakukan adalah sosialisasi dan praktek pembuatan mocaf. Hasil kegiatan menunjukkan bahwa peserta antusias dan mampu memahami proses pembuatan tepung mocaf. Dampak dari pengabdian ini dapat memberikan nilai tambah pada pangan lokal seperti singkong dan terjadinya peningkatan pengetahuan serta keterampilan.
Pelatihan Pembuatan Brownies Berbahan Dasar Tepung Mocaf di Desa Limpakuwus Lestari, Hanis Adila; Erminawati, Erminawati; Farisi, Herdian; Aini, Nur; Astuti, Santi Dwi; Istiqomah, Istiqomah; Luhsarandini, Bivannie; Nugroho, Adityo
Nanggroe: Jurnal Pengabdian Cendikia Vol 4, No 7 (2025): Oktober
Publisher : Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.17490806

Abstract

Cassava is one of the abundant tubers in Limpakuwus Village. In its development, to increase its selling value, cassava can be processed into mocaf flour (modified cassava flour). In previous community service, the local community had received training related to making mocaf flour. Therefore, further training was conducted to process mocaf flour into bakery products. One of them was making mocaf brownies because they were considered simple and easy. The purpose of this service was to enhance the skills of PKK mothers in processing mocaf flour into mocaf brownies and provide motivation for forming small business groups and promoting entrepreneurship. The implementation method began with identifying problems and potential in the village, followed by coordination and planning of activities, and the implementation of training and evaluation. Based on the results of the service carried out for PKK mothers in Limpakuwus Village, it showed that participants were able to process mocaf flour into mocaf brownies and had a positive impact.
Pelatihan Pembuatan Brownies Berbahan Dasar Tepung Mocaf di Desa Limpakuwus Lestari, Hanis Adila; Erminawati, Erminawati; Farisi, Herdian; Aini, Nur; Astuti, Santi Dwi; Istiqomah, Istiqomah; Luhsarandini, Bivannie; Nugroho, Adityo
Nanggroe: Jurnal Pengabdian Cendikia Vol 4, No 7 (2025): Oktober
Publisher : Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.17490806

Abstract

Cassava is one of the abundant tubers in Limpakuwus Village. In its development, to increase its selling value, cassava can be processed into mocaf flour (modified cassava flour). In previous community service, the local community had received training related to making mocaf flour. Therefore, further training was conducted to process mocaf flour into bakery products. One of them was making mocaf brownies because they were considered simple and easy. The purpose of this service was to enhance the skills of PKK mothers in processing mocaf flour into mocaf brownies and provide motivation for forming small business groups and promoting entrepreneurship. The implementation method began with identifying problems and potential in the village, followed by coordination and planning of activities, and the implementation of training and evaluation. Based on the results of the service carried out for PKK mothers in Limpakuwus Village, it showed that participants were able to process mocaf flour into mocaf brownies and had a positive impact.
Organoleptic Test of Peanut-Based Cheese with Variations of Pineapple Skin and Coarse as Coagulants Luhsarandini, Bivannie; Putri, Vairus Akmala; Anjely, Riska
Indonesian Journal of Food Technology Vol 4 No 2 (2025): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2025.4.2.18282

Abstract

Background: Cheese is generally made from animal milk using rennet enzyme as a coagulant. However, consuming animal cheese carries the risk of increasing cholesterol due to its high saturated fat content. In addition, not everyone can consume animal protein due to allergies. Purpose: This study aims to develop a plant-based cheese product based on peanut milk by utilizing pineapple peel and stem as a natural coagulant. Method: The study design used a non-factorial completely randomized design (CRD) with four formulations: K1 (500 mL peanut milk: 500 mL pineapple peel-stem extract), K2 (500:450 mL), K3 (500:400 mL), and K4 (500:350 mL), each repeated three times. Observed variables included organoleptic properties (color, aroma, taste, texture). Organoleptic assessment by semi-trained panelists showed that formulation K1 had the highest scores for color (3.50), aroma (2.67), and texture (3.11), while K3 had the highest taste attribute with a score of 3.03. Result: The results of the ANOVA analysis for the organoleptic tests of color, aroma, taste, and texture show a p-value > 0.05, indicating no significant difference among the treatments applied. This study demonstrates that pineapple peel and core can be used as effective natural coagulants in the production of plant-based cheese made from peanut milk.
Co-Authors Adityo Nugroho, Adityo Agung Prasetyo Anjely, Riska Erminawati erminawati Hanis Adila Lestari Herdian Farisi istiqomah istiqomah Jayawarsa, A.A. Ketut Kurniawan, Anri Lestari, Hanis Adila Nur Aini Putri, Vairus Akmala Santi Dwi Astuti SUKOWATI, DWI Wahab, Luthfi Yuwono, Triat Adi