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All Journal Sewagati: Jurnal Pengabdian Masyarakat Indonesia International Journal of Science and Environment
Harvey Febrianta
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Mathematics Physics Social Sciences Other

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Optimalisasi Potensi Produk Hasil Pengolahan Susu di Mataram Milk Meireni Cahyowati; Ariya Dwi Nugrahanto; Indra Kurniawan; Harvey Febrianta
SEWAGATI: Jurnal Pengabdian Masyarakat Indonesia Vol. 4 No. 2 (2025): Juni : SEWAGATI: Jurnal Pengabdian Masyarakat Indonesia
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/sewagati.v4i2.2470

Abstract

Dairy milk, whether consumed directly or as a derivative product, is very close to today's society. Of the many milk derivative products, pasteurized milk is one that is increasingly in demand by the public. In this community service activity, the author provided counseling to Mataram Milk about the potential of dairy product businesses, especially pasteurized milk. The method in this activity consists of four stages, namely initial survey, literature study, delivery of materials by resource persons, and discussion. From the results of the discussion and question and answer session, it was found that the main problems faced by Mataram Milk were competition between business actors and the selection of dairy products to increase sales. To overcome this problem, the resource person mentioned the need for product additions and diversification. The resource person also provided a more complete explanation of dairy products including pasteurized milk, yogurt, cheese, milk tofu, herbal milk, ice cream, and milk pudding.
The effect of marinated duck meat using turmeric with modified cassava flour as an encapsulant Harvey Febrianta; Usfah Prastujati, Anis; Mangindaan, Dave
International Journal of Science and Environment (IJSE) Vol. 5 No. 4 (2025): November 2025
Publisher : CV. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijse.v5i4.237

Abstract

Duck meat is a type of food that is quite popular in the public because the texture of the meat is quite soft and tastes delicious. The availability of duck meat is quite a lot at a very affordable price. Lipid components in duck meat are easily damaged due to oxidation and caused by pathogenic bacteria, so it is necessary to maintain the quality with the addition of turmeric which is encapsulated in modified cassava flour. The research process was carried out by marinating duck meat with turmeric coated in modified cassava flour as an encapsulant (TMC), then the meat was stored at a chilling temperature of 36°F for 8 days. The test parameters including moisture, pH value, peroxide value (PV), and sensory. The treatments observed consisted of control (SA), duck meat marinated with 2% TMC (SB), duck meat marinated with 4% TMC (SC), duck meat marinated with 6% TMC (SD). The results observed that moisture, pH value, peroxide value (PV) with a shelf life of up to 8 days had a significant interaction (P<0.05). This study concluded that TMC was able to inhibit oxidative damage without degrading the sensory quality in duck meat stored for 8 days at chilling temperature 36°F. Keywords: Duck meat, encapsulation, marination, modified cassava flour, turmeric.
Co-Authors Ariya Dwi Nugrahanto Indra Kurniawan Mangindaan, Dave Meireni Cahyowati Usfah Prastujati, Anis