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Minuman Fungsional Dari Kombinasi Kopi Hijau Robusta (Coffea canephora), Ekstrak Gambir (Uncaria gambir Roxb.) dan Pasak Bumi (Eurycoma longifolia Jack) Diatari Agustini; Syerina Raihatul Jannah; Agus Wijaya
Jurnal BETAHPA Vol. 1 No. 1 Desember (2022): JURNAL BETAHPA (Besemah Teknologi Hasil Pertanian)
Publisher : P3M Institut Teknologi Pagar Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36050/betahpa.v1i1 Desember.75

The objective of this research was to design beverage product with functional properties from the combination of green coffee Robusta, gambir extract and pasak bumi. The research used a Non-factorial Completely Randomized Design (CRD) consisting of 5 levels to obtain 5 treatments. Each treatment was repeated 3 (three) times. The parameters observed in this study included physical characteristics (solubility), chemistry (pH, total phenol and antioxidant activity), and microbiology (antibacterial activity). The results showed that the formulation of green coffee Robusta, gambir extract and pasak bumi had significant effect on solubility, pH, total phenol, and antioxidant activity. Characteristic of functional drink was produced pH 5.08 to 5.24, solubility 8.28 to 34.7%, total phenol 26.29 to 119.67 mg/g, antioxidant activity (IC50) 40.97 to 62.13 ppm, and clear zone diameter formed in Staphylococcus aureus reaches ±5 mm for gambir (control treatment). Based on antioxidant activity and total phenol, the best treatment was F5 (green coffee 60% : gambir 30% and pasak bumi 10%).

Minuman Fungsional Dari Kombinasi Kopi Hijau Robusta (Coffea canephora), Ekstrak Gambir (Uncaria gambir Roxb.) dan Pasak Bumi (Eurycoma longifolia Jack) Diatari Agustini; Syerina Raihatul Jannah; Agus Wijaya
Jurnal BETAHPA Vol. 1 No. 1 Desember (2022): JURNAL BETAHPA (Besemah Teknologi Hasil Pertanian)
Publisher : P3M Institut Teknologi Pagar Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36050/betahpa.v1i1 Desember.75

The objective of this research was to design beverage product with functional properties from the combination of green coffee Robusta, gambir extract and pasak bumi. The research used a Non-factorial Completely Randomized Design (CRD) consisting of 5 levels to obtain 5 treatments. Each treatment was repeated 3 (three) times. The parameters observed in this study included physical characteristics (solubility), chemistry (pH, total phenol and antioxidant activity), and microbiology (antibacterial activity). The results showed that the formulation of green coffee Robusta, gambir extract and pasak bumi had significant effect on solubility, pH, total phenol, and antioxidant activity. Characteristic of functional drink was produced pH 5.08 to 5.24, solubility 8.28 to 34.7%, total phenol 26.29 to 119.67 mg/g, antioxidant activity (IC50) 40.97 to 62.13 ppm, and clear zone diameter formed in Staphylococcus aureus reaches ±5 mm for gambir (control treatment). Based on antioxidant activity and total phenol, the best treatment was F5 (green coffee 60% : gambir 30% and pasak bumi 10%).

PENGARUH METODE PENGUPASAN TERHADAP SIFAT FISIK SAYURAN Syerina Raihatul Jannah; Willy Wijayanti
Jurnal BETAHPA Vol. 2 No. 2 Desember (2023): JURNAL BETAHPA (Besemah Teknologi Hasil Pertanian)
Publisher : P3M Institut Teknologi Pagar Alam

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

Sayuran adalah jenis makanan banyak mengandung vitamin dan mineral yang dibutuhkan oleh tubuh. Sayuran mengandung kadar air yang tinggi sehingga umur simpannya lebih singkat. Oleh karena itu, sayuran dapat dilakukan pemrosesan salah satunya pengupasan untuk memperpanjang umur simpan. Tujuan penelitian ini adalah untuk mengetahui pengaruh metode pengupasan terhadap kinerja pengupasan dan kualitas produk yang dikupas. Penelitian ini menggunakan metode deskriptif. Parameter yang diamati, yaitu lamanya waktu pengupasan dan kualitas fisik daging sayur setelah dikupas. Hasil penelitian menunjukkan bahwa pengupasan sayur yang paling efektif adalah pengupasan dengan NaOH dimana waktu yang di butuhkan untuk pengupasan sayur rata-rata selama 52,85 detik sedangkan rendemen yang dihasilkan rata-rata 87,85% karena waktu yang dibutuhkan untuk mengupas sayur tersebut relatif singkat dibandingkan dengan metode yang lain dan rendemen yang dihasilkan juga cukup banyak.

Keterlibatan perempuan desa dalam memanfaatkan Buah dan Biji Durian untuk dijadikan oleh-oleh khas Desa Mingkik Nurmaleni; Syerina Raihatul jannah; Willy Wijayanti
JURNAL NGABDIMAS Vol. 6 No. 02Desember (2023): NGABDIMAS (Pengabdian Pada Masyarakat)
Publisher : P3M Institut Teknologi Pagar Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36050/ngabdimas.v6i02 Desember.190

Petani sangat bergantung pada iklim dan cuaca, di Desa Mingkik sebagian masyarakat bergantung sebagai petani, rata-rata petani sawah dan beberapa petani durian. Keterlibatan perempuan desa, mampu mengisi kegiatan masyarakat untuk menambah penghasilan mandiri atau perangkat desa. Buah durian bisa sangat membantu disaat petani tidak bisa memaksimalkan lahan saat terkendala iklim (kekurangan air karena cuaca panas), Kebun buah durian meskipun tidak berbuah lebat seperti biasanya, namun buahnya lebih dari cukup jika diolah menjadi produk olahan makanan. Olahan produk berupa ‘Dodol Durian’, merupakan resep terdahulu dan varian produk terbaru inovasi ‘Keripik Biji Durian’. Metode penelitian menggunakan kualitatif dan mengumpulkan semua informasi dengan jurnal-jurnal lain. Masyarakat diharapkan menerapkan ilmu ini baik kondisi lahan tidak dapat dipergunakan bertani bahkan kondisi lahan tetap bisa digunakan, tetap membuat produk khas oleh-oleh desa mingkik. Kata kunci— Keterlibatan perempuan desa, Produk, Dodol Durian, Keripik Biji Durian, Mingkik

PENYULUHAN PEMANFAATAN LIMBAH JERUK GERGA DI DESA MUARA SIBAN BARU KOTA PAGAR ALAM Syerina Raihatul Jannah; Willy Wijayanti; Kasman
JURNAL NGABDIMAS Vol. 7 No. 01 Juni (2024): NGABDIMAS (Pengabdian Pada Masyarakat)
Publisher : P3M Institut Teknologi Pagar Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36050/ngabdimas.v7i01 Juni.267

Jeruk gerga merupakan salah satu varietas tanaman jeruk yang tumbuh di Desa Muara Siban Baru Kota Pagar Alam berpotensi sebagai penunjang penghidupan sebagian masyarakat desa Muara Siban Baru. Namun, jeruk gerga diperjual belikan masih hanya dalam bentuk buah belum ada olahan dari jeruk gerga sehingga buah yang tidak laku di jual akan membusuk menjadi limbah, selain itu tanaman jeruk gerga sangat mudah jatuh dari pohonnya dan menyebabkan kerusakan sehingga tidak dapat lagi diambil untuk di jual dan menjadi limbah. Banyaknya limbah yang dihasilkan dari jeruk ini maka petani sulit untuk mengendalikannya. Limbah buah jeruk gerga termasuk limbah organik yang masih bisa dimanfaatkan menjadi bahan olahan jeruk gerga seperti sirup, ice cream, permen jelly ataupun menjadi pakan ternak. Oleh karena itu, tujuan pengabdian ini untuk penyuluhan pengolahan limbah jeruk gerga yang dapat di kembangkan menjadi produk olahan. Metode penelitian secara kualitatif dan mengumpulkan informasi dari jurnal-jurnal. Penyuluhan dilakukan dengan menjelaskan pembuatan olahan produk dari bahan jeruk menjadi sirup, ice cream, permen jelly, pakan ternak, dll. Hal ini disambut antusias oleh petani karena selain mengurangi limbah jeruk gerga juga meningkatkan nilai jual produk, dapat diperjual belikan juga untuk meningkatkan pendapatan petani di Kota Pagar Alam.

INOVASI BISKUIT TOMAT DAN BAYAM DAN APLIKASI E- MONITORING GIZI PENTING Febriansyah, Febriansyah; Oktavianus, Donny; Jannah, Syerina Raihatul
Jurnal Abdimas Bina Bangsa Vol. 5 No. 2 (2024): Jurnal Abdimas Bina Bangsa
Publisher : LPPM Universitas Bina Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46306/jabb.v5i2.1413

This program aims to provide nutritious food supplements for toddlers through the development of tomato and spinach biscuits (TOMYAM) and to assist *posyandu* (community health post) cadres in monitoring children's nutrition using the E-TingTing application in Aromantai Village. The methodology involved socialization on the importance of toddler nutrition, training in TOMYAM biscuit production, and the use of the E-TingTing application. The program provided tools such as biscuit-making equipment and smartphones for operating the app. The E-TingTing application was designed to digitally record and monitor children’s nutritional status. The results showed that cadres successfully learned how to produce TOMYAM biscuits and use the application effectively, making data recording and monitoring more manageable and enabling timely interventions. The program also increased parental involvement in their children’s nutrition and improved the cadres' skills in both biscuit production and digital health monitoring. In conclusion, the development of TOMYAM biscuits and the E-TingTing application enhanced the capacity of *posyandu* cadres to provide nutritious supplements and monitor children’s nutrition more efficiently. However, the program's sustainability requires continuous support, particularly in overcoming challenges related to technology and internet access in the region.

Potential of Cashew Leaves (Anacardium occidentale L) for Health Wijayanti, Willy; Horisanto, Abraham; Pamungkas, Ilham Wahyu; Jannah, Syerina Raihatul; Agustin, Venny
FoodTech: Jurnal Teknologi Pangan Vol 7, No 2 (2024): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v7i2.90385

Traditionally employed in folk medicine, cashew leaf (Anacardium occidentale L.) has recently attracted a lot of scientific attention because of its possible health advantages. According to recent research, cashew leaves are abundant in bioactive substances such as terpenoids, flavonoids, and tannins that have a variety of pharmacological actions, such as anti-inflammatory, anti-cancer, antidiabetic, and antioxidant qualities. These bioactive chemicals work through a variety of molecular processes, including scavenging free radicals, modifying inflammatory pathways, and increasing the activity of antioxidant enzymes. Studies conducted both in vitro and in vivo have demonstrated the potential of cashew leaf extracts in the treatment of a number of chronic illnesses, such as diabetes mellitus and other degenerative conditions. Additionally, cashew leaves have encouraging opportunities as a natural source for the creation of medications and functional foods, including herbal remedies, dietary supplements, and natural cosmetics. More research is needed to find out if cashew leaf extracts are safe and effective over the long term and to figure out exactly how these bioactive chemicals work. In order to maximize the use of cashew leaves, future research should concentrate on identifying the main bioactive chemicals, improving extraction techniques, and creating appropriate formulations.

Implementasi Project Based Learning Mata Kuliah Aplikasi Komputer dalam Pengabdian Masyarakat Siska Almaniar; Ilham Wahyu Pamungkas; Syerina Raihatul Jannah; Venny Agustin; Rahmawaty Hasibuan; Yuliansyah Yuliansyah
Masyarakat Mandiri : Jurnal Pengabdian dan Pembangunan Lokal Vol. 2 No. 1 (2025): Masyarakat Mandiri : Jurnal Pengabdian dan Pembangunan Lokal
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/masyarakatmandiri.v2i1.1147

This community service activityto aims to implement the Computer Applications course to enhance information technology literacy among the children of Hidayatullah Orphanage in Palembang. The program comprehensively introduces both hardware and software components of computers. Furthermore, the activities focus on knowledge transfer through interactive education to ensure participants acquire a solid understanding of technology and its effective utilization. The strategy employed to impart knowledge on computer applications includes socialization and hands-on practice with computer devices and relevant applications for the children at the orphanage. Through this initiative, the children, particularly students, gain valuable opportunities to build a strong foundation in digital skills, equipping them to navigate the rapid advancements of information technology in the modern era.

Mini Review: Various Processing of Organic Waste into Food Packaging Nur Ichsan, Onne Akbar; Jannah, Syerina Raihatul; Robbani, Syi'fa
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6395

The presence of organic waste from both food and non-food products has been identified as a significant contributing factor to environmental pollution. Several processing methodologies have been employed for organic waste, including producing biogas, compost, animal feed, and recycling materials for use in packaging. The potential for processing organic waste into food packaging is also interesting. This study aims to provide a comprehensive overview of the types of organic waste that can be utilized as food packaging materials. The waste identified in various articles was then grouped according to the kind of packaging material, including: paper packaging, plastic packaging, film packaging, and active packaging. The findings were then reviewed and compared based on packaging testing parameters, including morphological analysis (SEM, FTIR), thickness, thermal stability, color index, physical properties (water activity, water content, water absorption capacity, water solubility), mechanical properties (tensile strength and elongation at break, antioxidant and antibacterial activity, and biodegradation assessment in soil. The study showed that food packaging made from food waste has excellent properties that make it flexible, non-toxic and naturally biodegradable. The study also showed that making food packaging from organic waste is relatively simple and can be done at a relatively low cost. Keywords: organic waste, paper packaging, film packaging, bioplastic, active packaging

Pengaruh Preparasi Sampel, Lama Ekstraksi, dan Presipitan Terhadap Karakteristik Karaginan yang Diekstraksi dari Kappaphycus alvarezii Horisanto, Abraham; Metusalach, Metusalach; Zainuddin, Elmi Nurhaidah; Wijayanti, Willy; Pamungkas, Ilham Wahyu; Agustin, Venny; Jannah, Syerina Raihatul
Torani Journal of Fisheries and Marine Science Vol. 8 No. 2 (2025): VOLUME 8, NOMOR 2, JUNE 2025
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35911/torani.v8i2.43915

Carrageenan is a polysaccharide compound product produced from carrageenophyte seaweed extraction, one of which is Kappaphycus alvarezii. The yield and other characteristics are conventionally produced from an extraction process and have different results. This study aims to explore and optimize the characteristics of carrageenan produced by treating sample preparation with two types of precipitants at specific concentrations, setting the timing during the extraction process, and examining the interaction of these three treatments on the carrageenan characteristics. The results obtained showed that the yield value, acid-insoluble ash (AIA) content, and viscosity were influenced by the preparation method, specifically by chopping the seaweed before extraction. Additionally, the characteristics of the gel strength were influenced by the preparation method, specifically by blending the seaweed. The use of KCl precipitant affects the water content, AIA content, and viscosity, while the CaCl₂ precipitant affects the yield value and gel strength. 1-hour extraction process affected the characteristics of carrageenan for AIA content and gel strength, while extraction for 2 hours affected the yield value, water content, and viscosity. The interaction of 8% KOH solvent by cutting sample treatment, extracted for 2 hours and using KCl precipitant, produced good carrageenan characteristics for water content, AIA content, and viscosity.

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