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All Journal IPTEK: Jurnal Hasil Pengabdian kepada Masyarakat JURNAL REKAYASA KIMIA & LINGKUNGAN
Sukasri, Arifah
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Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Education Energy Engineering Health Professions Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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Penerapan Good Manufacturing Practice (GMP) di Industri Kosmetik Tradisional Sulawesi Selatan Paramita, Vilia Darma; HR, Yuliani; Sukasri, Arifah; Tjambolang, Tjare Anugerah; Amrullah, Amrullah; Paisal, Paisal; Bastian, Alvian
IPTEK: Jurnal Hasil Pengabdian kepada Masyarakat Vol 4, No 3 (2025): IPTEK: Jurnal Hasil Pengabdian kepada Masyarakat
Publisher : IPTEK: Jurnal Hasil Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/iptek.v4i3.70771

Abstract

Program pengabdian masyarakat ini bertujuan untuk meningkatkan kapasitas produksi dan daya saing produk kosmetik lokal tradisional terutama Bedda Lotong di CV. Idlan Waranie Perkasa melalui pelatihan dan pendampingan penerapan Good Manufacturing Practice (GMP). Pelatihan diadakan untuk mengatasi kendala mitra dalam memahami prinsip GMP serta meningkatkan inovasi dalam formulasi produk kosmetik berbasis bahan tradisional. Melalui serangkaian pelatihan dan pendampingan, mitra diharapkan mampu mengoptimalkan proses produksi sesuai standar GMP dan menciptakan produk yang aman, berkualitas, serta kompetitif di pasar. Evaluasi kegiatan menunjukkan peningkatan dalam pemahaman peserta terkait GMP dan kemampuan formulasi produk.
The Study of Using Vinegar Acid as a Dangke Coagulant Alternative Sukasri, Arifah; Utomo, Wahyu Budi; Waryanto, Puput; Syarif, Sahreni; Khair, Nur Irna Rahmadayanti
Jurnal Rekayasa Kimia & Lingkungan Vol 18, No 2 (2023): Jurnal Rekayasa Kimia & Lingkungan (December, 2023 )
Publisher : Chemical Engineering Department, Syiah Kuala University, Banda Aceh, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23955/rkl.v18i2.31835

Abstract

Coagulated by papaya sap, dangke is known as a traditional dairy product belonging to the household-scale processing business in Enrekang, South Sulawesi Province, Indonesia. Vinegar is another coagulant that can be used in making dangke. This study aimed to utilize vinegar as an alternative dangke coagulant other than papaya sap, to analyze the texture of dangke, to use different salt concentrations while making dangke with vinegar, to perform proximate tests, and to conduct organoleptic tests. Dangke was made from 1 L cow's milk mixed with 5 mL of vinegar. For roughly 20 minutes, the mixture is cooked at 6570C while being stirred. The curd was separated from the whey and then shaped into dangke. Dangke was then soaked for 75 minutes in varied salt concentrations of 2%, 3%, and 4%. The texture analyzer (softness) result of this dangke was 125.974 g/s. It was close to the texture of traditional dangke. Proximate analyses were performed. The result that comes close to the result of traditional dangke was 3% salt-soaked dangke with a moisture content of 35.82%, an ash content of 1.44%, dissolved protein content of 0.47%, and fat content of 5.06%. An organoleptic test of preference for dangke vinegar was also carried out. The results of this study are expected to be utilized by local industries having difficulties in obtaining papaya sap as a dangke coagulant.
Co-Authors Amrullah Amrullah BASTIAN, ALVIAN HR, Yuliani Khair, Nur Irna Rahmadayanti PAISAL PAISAL Paramita, Vilia Darma Syarif, Sahreni Tjambolang, Tjare Anugerah Wahyu Budi Utomo Waryanto, Puput