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Ristiarini, Susana
Widya Mandala Catholic University Surabaya
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Medicine & Pharmacology Social Sciences Other

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Pelatihan dan Pendampingan Penentuan Kualitas Produk Mi Basah Pada IRT Dapure Indah, Wonorejo, Surabaya Widyawati, Paini Sri; Widjajaseputra, Anna Ingani; Ristiarini, Susana; Widyastuti, Theresia Endang widoeri
Jurnal Abdimas Kartika Wijayakusuma Vol 5 No 2 (2024): Jurnal Abdimas Kartika Wijayakusuma
Publisher : LPPM Universitas Jenderal Achmad Yani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26874/jakw.v5i2.409

Abstract

IRT Dapure Indah adalah IRT yang bergerak pada penjualan pangsit mi ayam dengan akun bisnis Dapure Indah Restoran yang berjualan secara online. Kontaminasi mi basah yang terjadi selama produksi menyebabkan perlu dilaksanakan pelatihan dan pendampingan bagi IRT Dapure Indah dengan menentukan kualitas produk mi basah yang dihasilkan berdasarkan pengujian fisikokimia dan sensoris. Produk mi basah yang diproduksi IRT Dapure Indah diamati perubahan kualitasnya pada penyimpanan 0, 4 dan 7 hari yang disimpan di refrigerator. Hasil menunjukkan bahwa mi basah di kondisi awal mempunyai kadar air 18,16% bb, Aw 0,981, lightness (L*) 82,8, redness (a*) 3,33, yellowness (b*) 12,5, chroma 12,5, Hue (oh) 74,47. Penyimpanan menurunkan kadar air, L*, oh, springiness, cohesiveness, tingkat kesukaan terhadap warna, aroma dan kenampakan. Sedangkan nilai Aw, a*, b*, C, hardness, gumminess, chewiness and resilience meningkat seiring lama penyimpanan. Mi basah produksi IRT Dapure Indah tidak lengket, tidak berlendir, kenyal, berwarna putih kekuningan, dan beraroma mi pada umumnya. Setelah penyimpanan, mi basah cenderung berwarna coklat, kering, dan beraroma asam, apek dan tengik. Oleh karena itu produksi mi basah oleh IRT Dapure Indah memerlukan bahan tambahan pangan (BTP) sebagai pengawet agar kualitasnya tetap terjaga, namun untuk mengetahui keefektifan BTP tersebut masih diperlukan pendampingan lebih lanjut.
Edukasi Budidaya dan Pengolahan Jahe Kelompok Proklim Jati Asri Kota Madiun Widyawati, Paini Sri; Epriliati, Indah; Ristiarini, Susana; Purwanto, Agus; Ganjari, Leo Eladisa; Nugroho, Christianto Adhy
Jurnal Abdimas: Sosial, Bisnis, dan Lingkungan Vol. 2 No. 2 (2025): April - September 2025
Publisher : Institut Bisnis dan Informatika Kwik Kian Gie

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46806/abdimas.v2i2.1482

Abstract

Ginger is spice plant that potential to develop to be phytopharmacon because it contains bioactive compounds, such as alkaloid, flavonoid, phenolic, triterpenoid, saponin, and essential oil, i.e., gingerol, shogaol, zingiberene, (+)-curcumene, (-)-β-sesquiphelandrene paradol, and bisabolene. These compounds can used to maintain body health. Proklim Jati Asri oversees the PKK Asman Toga, a community group enthusiastic about growing ginger to preserve the environment and reduce the greenhouse effect. The Proklim program, in partnership with the Faculty of Agricultural Technology, Widya Mandala Catholic University, Surabaya, aims to provide ginger cultivation and processing training to community groups with limited knowledge and skills. This training allows them to cultivate and process ginger into semi-finished and finished products that can generate income, contribute to environmental conservation, and create herbal medicine at home. This activity was held on Tuesday, June 17, 2025, and was attended by 22 participants (women from the PKK Asman Toga). The knowledge evaluation showed a 68,18% of participant increased in theirs’s knowledge. Throughout the activity, participants were highly enthusiastic, collaborated with each other to complete tasks, and actively participated in the training. The community service activity succeeded in improving the participants' abilities in cultivating and processing ginger.
Co-Authors AGUS PURWANTO Anna Ingani Widjajaseputra Anna Ingani Widjajaseputra Christianto Adhy Nugroho Darmoatmodjo, L. M. Y. D. Dian I Y Ribka Stefanie Wongso, Paini Sri Widyawati, Tarsisius D B Fenny A K, Evelyn L W, Dian I Y Herwina, Irene Novita Indah Epriliati Iryanti Fatyasari Nata, Iryanti Fatyasari JAKA WIDADA Jati, Ignasius Radix A.P. Kuswardani, Indah Leo Eladisa Ganjari Lianel, Andreas Lukita Muhammad Nur Cahyanto Nooryantini Nooryantini Nooryantini Soetikno Novitasari, Melinda Paini Sri Widyati Pradnyasari, Ida Ayu Putu Ratih Rahayu, Endang Sutriswati Ratnasari, Lidya Rita Khairina Setijawati, Erni Siregar, Christie Paulien Siswanto, Catharina Jenny Swanthika Thomas Indarto Putut Suseno Werdani, Yesiana DW Widoeri, Theresia Endang Widyastuti, Theresia Endang Widoeri