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All Journal Berkala Ilmiah Pertanian Safari : Jurnal Pengabdian Masyarakat Indonesia Journal of Food and Agricultural Product
Fitriyah Zulfa
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Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Environmental Science Languange, Linguistic, Communication & Media Public Health Other

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Pemanfaatan Tepung Ubi Ungu dan Pisang Raja dalam Inovasi Bolu dengan Pemanis Stevia Fitriyah Zulfa; Anisa Rahma Dian Pratiwi
Berkala Ilmiah Pertanian Vol. 8 No. 1 (2025): Februari
Publisher : Jember University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/bip.v8i1.53697

Abstract

Bolu kukus umumnya terbuat dari bahan utama seperti tepung terigu, gula pasir, telur dan margarin.Penggantian terigu dengan memanfaatkan tepung dari ubi ungu dapat mengurangi ketergantunganpada produk impor dan lebih sehat karena bebas gluten. Penelitian ini menurunkan kalori dari guladengan menggantinya menggunakan pemanis stevia dan pisang raja matang. Tujuan penelitian iniadalah menghasilkan inovasi bolu kukus bebas gluten dan gula, mengidentifikasi efek proporsi tepungubi ungu dan pure pisang raja pada karakteristik fisikokimia dan penerimaan organoleptik. Metodepenelitian secara deskriptif 3 perlakuan (% penambahan dari tepung ubi ungu) P1 (40%), P2 (50%), P3(60%). Bahan lain yaitu telur, margarin, dan pemanis stevia. Analisis kimia meliputi kadar air dan abu(oven thermogravimetri), aktivitas antioksidan (metode DPPH), dan kadar pati, analisis sifat fisik dayakembang, analisis organoleptik meliputi warna, aroma, rasa, dan tekstur. Berdasarkan hasil ujiorganoleptik rentang skor 1-5 didapatkan hasil skor tertinggi setiap parameter pada P2 : skor warna4,21a ± 0,641, aroma 3.35a ± 0,646, rasa 3.09ab ± 0,900, dan tekstur 3.68b ± 0,768. Produk yangmendapatkan skor analisis organoleptic tertinggi merupakan produk terbaik dan dilanjutkan analisiskimia, dengan hasil kadar air 36,35%,kadar abu 1,80%, aktivitas antioksidan 23,12%, kadar pati 15,24%,dan daya kembang sebesar 0,68%. Inovasi bolu kukus diterima secara sensory dengan nilai rata-ratadisukai pada semua parameter dan sesuai SNI 01-3840-1995 kukus kadar air maksimal 40%, kadar abu1%.
Analysis of snackbar characteristic subtitute with banana flour var.raja nangka (musa paradisiaca) and mocaf flour Prajwalita Rukmakharisma Rizki; Bowis Fatwa Afif; Dini Nadhilah; Dini Nurilmi Putri Suleman; Alfi Nur Rochmah; Fitriyah Zulfa; Yenny Febriana Ramdhan Abdi
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6406

Abstract

Snack bars are bar-shaped and solid snacks, which can be categorized as healthy snacks because they contain complete nutrition, namely protein, carbohydrates, fiber, vitamins, and minerals. Snack bars are snacks that are usually eaten to delay hunger during meal times. It is made from flour mixed with cereals, nuts, dried fruits and oats. This research substitutes wheat flour with mocaf flour and banana flour (Musa paradisiaca). The aim is to reduce the use of wheat flour and empower the potential of local flour from cassava and add fiber. The addition of banana flour to provide different flavors and a longer satiety effect. Using the Completely Randomized Design (CRD) method with four formulations and three replications. Formulation P1 = control, P2 25% banana flour and 75% mocaf flour, P3 50% banana flour and 50% mocaf flour, P4 75% banana flour and 25% mocaf flour. The data obtained were analyzed using ANOVA (Analysis of Variance). The results of sensory testing showed that the best formulation was found in the snack bar sample with a formulation of 75% banana flour and 25% mocaf flour. The chemical characteristics of snack bars with substitutions of banana flour and mocaf flour are in the form of moisture content of 9.33%, ash content of 1.74%, protein content of 9.10%, fat content of 20.22, and crude fiber content of 92.58%.Keyword : snack bar, substitute, banana flour, mocaf flour
Penguatan Jejaring Kolaborasi Dosen Antar Perguruan Tinggi untuk Optimalisasi Implementasi Tri Dharma Dyah Erlina Sulistyaningrum; Tri Rettagung Diana; Ria Fajar Nurhastuti; Agus Suryato; Fitriyah Zulfa; Suryadi Suryadi; Maria Yosepin Endah Listyowati; Ayuba Olaniyi Jibril; Imam Rohani; Naylil Mawadatirrohma
SAFARI :Jurnal Pengabdian Masyarakat Indonesia Vol. 5 No. 3 (2025): Juli : SAFARI :Jurnal Pengabdian Masyarakat Indonesia
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/safari.v5i3.2785

Abstract

The implementation of the Tri Dharma of Higher Education—education, research, and community service—continues to face various challenges, particularly due to limited resources and a lack of synergy among lecturers from different institutions. This study aims to examine strategies for strengthening inter-university lecturer collaboration networks as a means to optimize the implementation of the Tri Dharma. A qualitative method was used, with a case study approach involving several universities in Indonesia that have established inter-institutional collaborations. Data were collected through in-depth interviews, observations, and document analysis, then analyzed thematically. The findings indicate that structured collaborative networks can enhance teaching efficiency, strengthen the quality of joint research, and broaden the impact of community service programs. Key supporting factors include shared vision, institutional support, and effective communication platforms. The implications of this study highlight the importance of institutional policies that promote cross-university collaboration as a sustainable strategy to empower lecturers in carrying out the Tri Dharma more effectively and with greater impact.  
Co-Authors Agus Suryato Alfi Nur Rochmah Anisa Rahma Dian Pratiwi Ayuba Olaniyi Jibril Bowis Fatwa Afif Dini Nadhilah Dini Nurilmi Putri Suleman Dyah Erlina Sulistyaningrum Imam Rohani Maria Yosepin Endah Listyowati Naylil Mawadatirrohma Prajwalita Rukmakharisma Rizki Ria Fajar Nurhastuti Suryadi Suryadi Tri Rettagung Diana Yenny Febriana Ramdhan Abdi