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All Journal Jurnal Peternakan Sriwijaya JURNAL ILMU DAN TEKNOLOGI PETERNAKAN Jurnal Teknologi Pertanian Jurnal FishtecH Jurnal Ilmu Pangan dan Hasil Pertanian JFMR (Journal of Fisheries and Marine Research) Jurnal Sains Teknologi dan Lingkungan (JSTL) Jambura Journal of Animal Science DIKEMAS (Jurnal Pengabdian Kepada Masyarakat) Jurnal Ilmiah Samudra Akuatika RANDANG TANA - Jurnal Pengabdian Masyarakat Jurnal Pengabdian Masyarakat Bumi Raflesia Serambi Journal of Agricultural Technology Stock Peternakan Komunitas : Jurnal Pengabdian Kepada Masyarakat JURNAL AGROINDUSTRI HALAL Teknologi dan Industri Pertanian Indonesia Eumpang Breuh: Jurnal Pengabdian Masyarakat ROCE : Jurnal Pertanian Terapan WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom
Chairil Anwar
Program Studi Agroindustri, Politeknik Indonesia Venezuela
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Public Health Social Sciences Veterinary Other

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MAKING MILK PIE WITH THE ADDITION OF DRAGON FRUIT (Hylocereus polyrhizus) IN LAMPISANG VILLAGE, PEUKAN BADA DISTRICT, ACEH BESAR REGENCY: PEMBUATAN PIE SUSU DENGAN PENAMBAHAN BUAH NAGA(Hylocereus  polyrhizus) DI DESA LAMPISANG KECAMATAN PEUKAN BADA KABUPATEN ACEH BESAR Kemalawaty, Mulla; Zulvia Maika Letis; Hayatun Nufus; Rachmat Hidayat; Chairil Anwar; Endiyani; Irhami; Sri Agustina; Aprita, Ika Rezvani
WISDOM : Jurnal Pengabdian Kepada Masyarakat Wisdom Vol. 2 No. 1 (2025): JPKM WISDOM 3, 2025
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/wisdom.v2i1.95

Abstract

Implementing Community Service (CS) activities aims to explain to the community how to use cow's milk and dragon fruit as complementary ingredients in making milk pie. A team of several students and lecturers conducted a situation analysis in the village to identify problems in the community. Based on the survey, the problem in the community is the low understanding and skills in processing cow's milk, even though its nutritional content is very high. The solution to this obstacle is to provide knowledge on how to process cow's milk into cake ingredients. The residents of Lampisang Village are very interested in the innovation of adding dragon fruit to milk pie, resulting in a cake that is more visually attractive and tastes more delicious. The result of this activity is that the community understands how to process cow's milk into milk pie by utilizing livestock milk and adding variations of dragon fruit flavors so that it can be practiced and has the potential to generate additional sources of income.
INFLUENCE OF ARENA (Arenga pinnata) SUGAR ADDITION WITHDIFFERENT PERCENTES ON THE QUALITY OF CHICKEN MEATFRIED FRUITS: PENGARUH PEMBERIAN GULA AREN (Arenga pinnata) DENGANPERSENTASE YANG BERBEDA TERHADAP KUALITAS DENDENG SAYAT DAGING AYAM Kemalawaty, Mulla; Irhami; Chairil Anwar; Ika Rezvani Aprita
ROCE : Jurnal Pertanian Terapan Vol. 2 No. 1 (2025): JPT ROCE 3, 2025
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/roce.v2i1.98

Abstract

Jerky is a traditionally processed meat preservative product. Jerky is a slab-shaped food made from slices or grinds of fresh meat that is seasoned in dry cured meat which has the characteristics of food with low humidity and high protein content. The method used in the research was a completely randomized design (CRD) methods in the same directions with 4 treatment levels (A = 0%, B = 10%, C = 20%, D = 30%) and 5 replications. The results showed that different percentages of addition of palm sugar (0%, 10%, 20% and 30%) had a very significant effect on water content and organoleptic values of colour, taste, aroma and texture and significantly affected the microbial test. The highest water content analysis was found in the handling without the addition of the percentation of palm sugar 0% (13.77%) and the smallest in the handling of 30% (10.48%). The highest total microbial analysis was found in the handling without the addition of 0% palm sugar percentation ( 94.50 cfu / mL) and the smallest at the supplementary of 10% (25.96 cfu / mL) percentages of palm sugar. Jerky in chicken meat with the highest organoleptic quality was acquired in the handling with the supplementary of 30% palm sugar with colour characteristics 2.85; flavour 2,94; smell 2.69; and texture 2.91; at the level of reception rather like.
Pembuatan Minuman Kombucha dengan Mengkaji Perbandingan Bunga Telang dengan Sari Buah Nanas dan Konsentrasi Starter Scoby Anwar, Chairil; Irhami, Irhami; Aprita, Ika Rezvani
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 17, No 1 (2025): Vol. (17) No. 1, April 2025
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v17i1.42170

Abstract

Kombucha bunga telang drink is a fermented drink that can be categorized as a functional drink and has many benefits that greatly play a role in boosting the immune system. This study aims to determine the concentration of SCOBY starter culture and the ratio between the solution of telang flower and pineapple juice added to the functional drink of telang flower kombucha. This research was carried out in a laboratory with a Complete Random Design (RAL) research design with two factors studied. The first factor was the ratio between the solution of telang flower and pineapple fruit extract (85:15; 75:25; and 65:35) while the second factor studied was the concentration of SCOBY stater which consists of 3 (three) levels, namely: 5%, 10%, and 15%. The results showed that the comparison treatment of telang flowers with pineapple juice had a very real influence on the pH value, organoleptic aroma, taste, and color of kombucha drinks. The concentration of SCOBY starter culture had a very real effect on pH and organoleptic taste but had no real effect on aroma and color. The interaction between the ratio of telang flowers to pineapple juice and the concentration of SCOBY starter culture had a real effect on the organoleptic aroma and taste but had no real effect on the pH and color of kombucha tea. From the study, it can be concluded that kombucha tea with the best organoleptic quality was obtained by comparing telang flowers with pineapple juice 85:15 and a starter culture concentration of 5% SCOBY (N1S1) with product characteristics: pH 2.55; aroma score 3.61; taste score 3.91; and a color score of 4.07.
Characterization of Yellow Pumpkin Seed Skim Milk (Cucurbita moschata) Through Foam-Mat Drying Method Irmayanti, Irmayanti; Anwar, Chairil; HA, Umar
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 6, No 2 (2022)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v6i2.11707

Abstract

Skim milk is nonfat milk powder which is made by drying to remove some of the water and fat contained in it but also does not remove the lactose, protein, minerals, fat-soluble vitamins, and water-soluble vitamins (B12). In the manufacture of skim milk, it is necessary to add a filler that functions to dissolve the material in water and can also facilitate the drying process. The filler selected in this study was maltodextrin. The foam-mat drying method requires a foaming agent to produce foam during processing. The type of foaming agent selected in this study was egg white. The purpose of this research was to determine the best concentration of maltodextrin and foaming agent on the characteristics of pumpkin seed skimmed milk. The research used a completely randomized design (CRD) with a factorial pattern consisting of 3 levels with 2 factors. The first factor was maltodextrin (M) consisting of 3 levels, namely M1 5%, M2 10% and M3 15%. While the second factor was the addition of foaming agent (T) consisting of 3 levels, namely T1 10%, T2 15% and T3 20%. Analysis product consisted of yield, water content, ash content, lipid content and organoleptic (taste and color). The addition of 15% maltodextrin concentration and the addition of 15% foaming agent was the best treatment in this research with a yield of 8.75%, water content 8.38%, ash content 1.59%, lipid content 10.37%, hedonic taste test 4, 13 (like) and color hedonic test 3.65 (like very much).
Pemberdayaan Masyarakat Desa Miruk Kecamatan Krueng Barona Jaya Kabupaten Aceh Besar Melalui Pelatihan Pembuatan Sosis Daging Ayam Anwar, Chairil; Maghfirah, Maghfirah; Kemalawaty, Mulla; Amran, Muhammad
Komunitas : Jurnal Pengabdian Kepada Masyarakat Volume 5 Issue 1, June 2025
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62870/komunitas:jpkm.v5i1.29055

Abstract

Desa Miruk merupakan salah satu desa yang terletak di kecamatan Krueng Barona Jaya di Aceh Besar yang memiliki potensi dan sumber daya manusia yang memadai terutama dalam bidang peternakan sehingga perlu dilaksanakan program kegiatan Pengabdian kepada Masyarakat (PkM). Tim rombongan pengabdian masyarakat (PkM) yang terdiri dari beberapa orang dosen yang dibantu oleh beberapa mahasiswa melakukan survei dan analisis situasi pada desa tersebut sehingga permasalahan di desa tersebut dapat diidentifikasi. Berdasarkan hasil survei, permasalahan yang dihadapi oleh masyarakat, yaitu rendahnya pengetahuan masyarakat tentang pemanfaatan daging ayam serta belum adanya sosialisasi terkait pemanfaatan daging ayam secara optimal. Oleh karena itu diperlukan pemecahan dengan memberikan informasi, pemahaman serta pengetahuan terkait diversifikasi olahan daging ayam menjadi sosis daging ayam sehingga dapat mengoptimalkan segala sumber daya yang dimiliki oleh suatu desa dalam meningkatkan kesejahteraan masyarakatnya. Kegiatan pengabdian masyarakat ini bertujuan untuk menyosialisasikan kepada masyarakat agar mampu meningkatkan pengetahuan dan keterampilan melalui pemanfaatan daging pada pengolahan sosis daging ayam. PkM ini mengadopsi metode layanan seperti survei, observasi, wawancara, serta penyuluhan dan pelatihan. Hasil dari pengabdian yaitu masyarakat telah memahami serta mengetahui pengolahan daging ayam menjadi sosis daging ayam dengan memanfaatkan bahan baku yang tersedia dari lahan ternak ayam serta mampu mengaplikasikannya dalam kebutuhan sehari-hari sehingga diharapkan dapat menambah pengetahuan serta meningkatkan kemampuan/ keahlian masyarakat desa tersebut.
Substitusi Tepung Nangka dan Durasi Fermentasi terhadap Profil Mutu Kimia dan Sensori Roti Manis Berbasis Tepung Terigu Irmayanti; Anwar, Chairil; Irhami; Aprita, Ika Rezvani
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 1 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i1.12662

Abstract

Bread is one of the staple foods consumed by the Indonesian population, in addition to rice. It contains carbohydrates and serves as an important source of energy and calories. This study aimed to examine the effect of jackfruit flour substitution and fermentation duration on the chemical and sensory quality profile of wheat flour-based sweet bread. A factorial completely randomized design was used, with two factors: jackfruit flour substitution and fermentation time. The results showed that increasing the proportion of jackfruit flour led to higher ash content and improved sensory scores for color, taste, texture, and aroma, but had no significant effect on reducing moisture content. Similarly, fermentation duration increased ash content and enhanced organoleptic attributes without significantly lowering moisture. The combination of both factors improved ash content, sensory quality, and reduced moisture levels in the bread. The optimal treatment, based on panelist acceptance, was found at 15% jackfruit flour substitution and 60 minutes of fermentation, yielding the following product characteristics: moisture 19.21%, ash 1.58%, color 4.13 (like), taste 4.00 (like), aroma 4.20 (like), and texture 4.07 (like).
Co-Authors ambartiasari, Geta Endiyani Endiyani Endiyani Endiyani Endiyani Endiyani HA, Umar Hanny Hafiar Hayatun Nufus Humeira Ika Rezvani Aprita Ika Rezvani Aprita Irhami Irhami Irhami Irhami Irhami Irhami Irhami Irhami, Irhami Irmayanti Irmayanti Irmayanti Irmayanti Irmayanti, Irmayanti Kemalawaty, Mulla MAGHFIRAH Maghfirah, Maghfirah Mizar Liyanda Muhammad Amran Muhammad Zul Ikhsanul Majid Mulla Kemalawaty Mulla Kemalawaty Mulla Keumalawaty Rachmat Hidayat Reza Salima Rita Sunartaty Sri Agustina Sri Agustina Sukinem Suraiya Nazlia Suraiya Nazlia Suraiya Nazlia Suri Purnama Febri Suri Purnama Febri Surya Darma Umar HA Yusran Akbar Zulvia Maika Letis