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All Journal Jurnal Pengabdian Magister Pendidikan IPA AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Agustini, Endang
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Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Education Energy Environmental Science

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Sosialisasi Pengemasan dan Pelabelan Pilus Rumput Laut untuk Menjamin Keamanan dan Kualitas Produk di Desa Labuhan Haji, Lombok Timur Hariyadi; Nurdiansyah, Shaquille; Juwariyah, Aisiatul; Iswantoni; Rianti, Ayu; Fadilah, M. Affan; Raniaziza, Tansya; Utami, Ni Putu Ayu Chandra; Agustini, Endang; Oktavia, Baiq Wulandari Novia; Jannah, Janiatul
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 2 (2025): April-Juni 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i2.9318

Abstract

Desa Labuhan Haji memiliki potensi besar dalam produksi pilus rumput laut, namun masih terdapat kendala terkait standar pengemasan dan pelabelan yang dapat mempengaruhi keamanan pangan dan penerimaan pasar. Kegiatan KKN-PMD Universitas Mataram ini bertujuan untuk meningkatkan pengetahuan dan keterampilan para produsen lokal mengenai teknik pengemasan dan pelabelan yang sesuai dengan standar kesehatan dan regulasi yang berlaku. Melalui pendekatan partisipatif yang mencakup pelatihan, demonstrasi, dan diskusi kelompok, para produsen diperkenalkan dengan praktik terbaik dalam pengemasan dan pelabelan, serta pentingnya informasi yang jelas dan akurat pada label produk. Hasil dari kegiatan ini menunjukkan peningkatan pemahaman dan kesadaran para peserta mengenai pentingnya pengemasan dan pelabelan yang tepat untuk menjaga keamanan dan meningkatkan kualitas produk. sosialisasi pengemasan dan pelabelan yang efektif dapat berkontribusi pada peningkatan daya saing produk pilus rumput laut dari Desa Labuhan Haji di pasar lokal maupun global.
The Impact of Freezing Time of Chicken Carcass on Chemical Composition, Antioxidant Properties, and Organoleptic Value of Taliwang Chicken Dishes Agustini, Endang; Bulkaini, Bulkaini; Kisworo, Djoko; Fahrullah, Fahrullah; Nazir, Novizar; Bidura, Bidura
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v10i1.932

Abstract

The Taliwang chicken dish has been one of the most popular dishes on Lombok Island since the Selaparang Kingdom. This study aims to determine the effect of the length of time chicken carcasses are frozen on the chemical composition, antioxidant levels, and organoleptic value of Taliwang chicken dishes. The materials used were the carcasses of 20 superior Balitbangtan native chickens aged 6 weeks, as well as several natural spices and chemicals, to test the chemical characteristics, antioxidant levels, and organoleptic properties of Taliwang chicken dishes. The research was conducted using an experimental method based on a completely randomised design with a one-way pattern, with four treatments of frozen storage time (days): L0 = no storage; L1 = 2 days; L2 = 4 days; and L3 = 6 days, with five replications. The research variables, such as chemical composition, were analysed using the proximate method; antioxidant levels were analysed using the DPPH method; and organoleptic evaluation was analysed using the sensory test method. The research data were analysed using analysis of variance, followed by Duncan's test, in SPSS version 25. The results showed that the length of frozen storage had a very significant effect (P < 0.01) on the antioxidant content and organoleptic value of Taliwang chicken dishes, but no significant effect (P > 0.05) on the protein, fat, or water content. The protein content of Taliwang chicken dishes, based on the length of frozen storage, ranged from 27.25% to 28.57%; the antioxidant content ranged from 64.62% to 95.75%; and the dishes were classified as having a delicious aroma, taste, and texture. The optimal storage period for chicken carcasses before processing is 4 days, yielding an antioxidant content of 95.75%. The nutritional content and organoleptic properties indicate that Taliwang chicken dishes remain suitable for consumption. Contribution to Sustainable Development Goals (SDGs)SDG 2 – Zero HungerSDG 3 – Good Health and Well-BeingSDG 12 – Responsible Consumption and Production
Co-Authors Bidura, Bidura Bulkaini (Bulkaini) Djoko Kisworo Fadilah, M. Affan Fahrullah, Fahrullah Hariyadi Iswantoni Jannah, Janiatul Juwariyah, Aisiatul Novizar Nazir Nurdiansyah, Shaquille Oktavia, Baiq Wulandari Novia Raniaziza, Tansya Rianti, Ayu Utami, Ni Putu Ayu Chandra