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All Journal Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmu Multidisplin
Juli Novita Sari
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Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Education Law, Crime, Criminology & Criminal Justice Public Health Social Sciences

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The Role of Carboxymethyl Cellulose (CMC) from Durian (Durio zibethinus) Rind in Enhancing Coconut Milk Stability Under Different Temperature Condition Marina Wulandari Nasution; Juli Novita Sari
Jurnal Ilmu Multidisiplin Vol. 4 No. 2 (2025): Jurnal Ilmu Multidisplin (Juni–Juli 2025)
Publisher : Green Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/jim.v4i2.908

Abstract

The influence of carboxymethyl cellulose (CMC) concentration derived from durian rind (Durio zibethinus) and temperature variations on coconut milk quality was investigated through three stages. The first stage involved the isolation of ?-cellulose from durian rind powder, which was analyzed using FTIR to confirm its identity as cellulose. In the second stage, a series of processes including alkalization with isopropanol and NaOH, carboxymethylation with NaMCA, and neutralization using 90% CH3COOH and ethanol were conducted, followed by purification with distilled water, centrifugation, and the addition of acetone. This resulted in CMC, which showed positive qualitative analysis and FTIR peaks similar to those of commercial CMC. The final stage focused on coconut milk production, where CMC was incorporated at concentrations ranging from 0.5% to 0.7%, and temperature variations were set at 16ºC, 25ºC, and 80ºC. The quality of the resulting coconut milk was assessed for stability, pH, viscosity, moisture content, protein content, fat content, free fatty acid content, and organoleptic properties. The optimal results were achieved with the addition of 0.7% CMC at 16ºC, yielding a stability percentage of 34.78% with a shelf life of 9.5 hours, a pH of 6.21, viscosity of 12.6138 x 10² cP, moisture content of 45.81%, protein content of 7.57%, fat content of 43.51%, and free fatty acid content of 1.402%. Organoleptic tests indicated that panelists favored the coconut milk with 0.7% CMC for its color and aroma. The quality analysis results for the coconut milk with CMC addition and temperature variations met the existing SNI standards.
Training on Optimizing the Potential of Fresh Goat Milk into Cheese at Arjuna Farm Agung Pratama; Juli Novita Sari; Zikri Noer; Marina Wulandari Nasution; Dona Tiara Lubis
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 10 No. 1 (2025): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/abdimastalenta.v10i1.19825

Abstract

Arjuna Farm Sheep and Goat Farm produces goat milk products. Goat milk can be processed into various products, one of them is cheese. This community service activity through training in making cheese products from goat milk aims to provide assistance to farmers with a focus on processing fresh goat milk into quality cheese at Arjuna Farm. Cheese has a longer shelf life than milk. By turning milk into cheese, farms can extend the shelf life of their products. The problems identified include low knowledge and skills of farmers and limited access to appropriate materials and equipment. To overcome these problems, this activity offers several solutions, including training and workshops to improve farmers' knowledge and skills for making cheese from goat milk, direct assistance in the cheese processing process, and provision of simple materials and equipment. So that Arjuna Farm not only sells goat milk, but can also produce cheese and can reach a wider market segment. The methods used in this community service are training and practice, guidance, and monitoring and evaluation.
Co-Authors Agung Pratama Dona Tiara Lubis Marina Wulandari Nasution Zikri Noer