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All Journal Asian Journal of Aquatic Sciences Semanggi: Jurnal Pengabdian kepada Masyarakat
Azmi, Heriza
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Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Public Health Social Sciences

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PENGENALAN MENGENAI PEMBUATAN BANANA ROLL SEBAGAI INOVASI UMKM DI DESA TABING Hadi, Charlina; Pebrianti, Delvi; Purba, Ferdinal; Sari, Hana Kartika; Azmi, Heriza; Ragel, Muhammad; Zalfian, Prengki; Andayani, Putri Fifi; Sahara, Siti; Supiah, Supiah; Putra, Yudha Eka
SEMANGGI : Jurnal Pengabdian kepada Masyarakat Vol. 4 No. 1 (2025): April 2025
Publisher : LPPM Universitas Wijaya Putra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38156/sjpm.v4i1.179

Abstract

Pengenalan ini ditujukan untuk meberikan inovasi bagi para UMKM yang ada di Desa Tabing. Desa Tabing memiliki beragam potensi yang dapat dikembangkan, khususnya dalam bidang kuliner. Kuliner dapat berbentuk sesuatu yang berupa masakan dan dapat dijadikan lauk pauk, makanan ringan maupun minuman. Salah satu bahan pangan yang dapat dikembangkan menjadi kuliner modern di sekitar Desa Tabing adalah pisang. Pengenalan pembuatan banana roll di lakukan agar masyarakat diharapkan dapat mengembangkan kreatifitasnya dalam pembuatan produk dengan memanfaatkan sumber daya alam. Pada kegiatan pengenalan dilakukan measurement dan memberikan pengetahuan bagi masyarakat terkait proses pembuatan kuliner berbahan dasar pisang untuk dijual dan dipasarkan di Desa Tabing, maupun di Kabupaten Kampar, dan juga dapat dijadikan produk unggul atau pun menjadi produk oleh-oleh.
EDIBLE FILM CHARACTERISTICS WITH CARRAGEENAN (Eucheuma cottonii) FLOUR EXTRACTED WITH DIFFERENT BASE SOLVENTS Sirait, Putriana Sari; Diharmi, Andarini; Azmi, Heriza
Asian Journal of Aquatic Sciences Vol. 8 No. 2 (2025): August
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/ajoas.8.2.285-290

Abstract

Edible film is a primary packaging in the form of a thin layer and functions as a coating for food ingredients, which can be made from hydrocolloid compounds. Carrageenan polysaccharide is one of the hydrocolloids used to make edible films because it produces strong gel properties. Eucheuma cottonii is a seaweed that produces relatively high levels of kappa carrageenan, namely around 50%. This research aims to determine the physical and mechanical characteristics of edible film with carrageenan flour from E. cottonii extracted with different base solvents. The research method was carried out experimentally with an experimental design, namely a non-factorial Completely Randomized Design (CRD) with three levels of treatment, namely differences in carrageenan flour extracted with KOH, NaOH and Ca(OH)2 solvents. The parameters of this research are physical and mechanical analysis of edible film including testing tensile strength, thickness, percent elongation, and water vapor transmission rate. The research results showed that the best results were in the treatment of carrageenan flour extracted with KOH solvent, where the physical and mechanical analysis of the edible film showed a tensile strength value of 9.49±0.50 MPa, a thickness of 0.03±0.003 mm, a water vapor transmission rate of 30.13±0.41 g/m2/day, and a percent elongation 9.86±0.41%.
Co-Authors Andarini Diharmi Andayani, Putri Fifi Hadi, Charlina Pebrianti, Delvi Purba, Ferdinal Putra, Yudha Eka PUTRIANA SARI SIRAIT Ragel, Muhammad Sari, Hana Kartika Siti Sahara Supiah, Supiah Zalfian, Prengki