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All Journal Journal of Community Development AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Aptekmas : Jurnal Pengabdian Kepada Masyarakat
Ira Gusti Riani
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Hedonic Test on Pempek with Beta Carotene Fortification from Different Concentrations of Carrot Puree Badrul, Ahlam Inayatullah; Aldilla Sari Utami; Nia Boru Ritonga; Ira Gusti Riani; Munir, Muhammad Abdurrahman
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
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.v9i2.715

Abstract

Pempek is a traditional food from South Sumatra that is highly regarded and very popular among the people of Indonesia. This food is usually made with tapioca, minced fish, water, salt and MSG. This study aims to create an innovation, namely beta carotene fortification in pempek dough. Hedonic tests were conducted to determine the level of respondent preference for the addition of carrot concentration in terms of color, aroma, flavor and texture. This study employed a Completely Randomised Design (CRD) with four treatments and three replications, namely: P0 (0% carrot puree), P1 (5% carrot puree), P2 (10% carrot puree), and P3 (18% carrot puree). Hedonic test data were analysed statistically using analysis of variance, and further DMRT tests were conducted. The results of this study indicate that the addition of 10% carrots to making snakehead fish pempek has a very significant effect (P < 0.01) on improving the hedonic colour, taste, aroma, and texture. It can be concluded that the addition of carrot, up to 10% as a source of beta-carotene, in making pempek can increase the level of panellists' preference for colour, taste, aroma, and texture. The best treatment is the addition of 10% carrots to the formulation of snakehead fish pempek, in terms of its colour, taste, aroma, and texture. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-BeingSDG 12: Responsible Consumption and Production
EDUKASI KODE KEMASAN DAN KEMASAN RAMAH LINGKUNGAN PADA UMKM JAJAN BIE PALEMBANG Erlinawati; Ira Gusti Riani; Raudhatus Saadah
Aptekmas Jurnal Pengabdian pada Masyarakat Vol 7 No 3 (2024): Aptekmas Volume 7 Nomor 3 2024
Publisher : Politeknik Negeri Sriwijaya

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Abstract

Bie's snack packaging currently still uses plastic and Stryofoam. This packaging is still commonly used by household, micro and medium entrepreneurs because it is cheaper, practical and easy to find. However, this type of packaging is not environmentally friendly. This service aims to educate about plastic packaging codes and environmentally friendly packaging for Palembang Bie Snack. This activity began with a location survey and discussion with the owners of Palembang Bie Snack regarding the problems faced in entrepreneurship. This activity was carried out offline by providing knowledge and information regarding packaging codes, types of packaging, dangers of packaging and packaging that is environmentally friendly and safe for food. It is hoped that after this training the community will have the ability to process coconut water into nata de coco.
Penguatan Label dan Jaminan Halal pada Produk Pempek di Kegiatan Pengabdian Kepada Masyarakat Pondok Pesantren Al-Amalul Khair Abi Burhan; Ira Gusti Riani; Nancy Eka Putri Manurung; Yuliansyah; Nur Hamizah Binti Maidin; Maryansa Rabhani; Dinda Sofie Yasmine Aurora
Journal of Community Development Vol. 6 No. 2 (2025): Desember
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v6i2.1773

Abstract

Mayoritas penduduk di Indonesia beragama Islam. Agama Islam menjadi salah satu sumber hukum yang berlaku, salah satunya mengatur cara mengonsumsi makanan halal. Makanan halal saat ini diatur oleh Undang-Undang Nomor 33 Tahun 2014 tentang Jaminan Produk Halal. Peraturan ini mengatur segala bentuk pembuatan produk makanan halal yang dapat dikonsumsi oleh umat Islam. Wilayah Indonesia sebagian besar berupa perairan dengan sumber makanan perikanan yang melimpah dan halal. Salah satu pangan yang berasal dari ikan adalah pempek. Pempek dibuat dari daging ikan giling yang dicampur dengan tepung tapioka dan rempah-rempah serta dipadukan dengan saus cuka pedas. Namun, meskipun bahan-bahan pembuat pempek pada umumnya halal, ada kemungkinan pempek yang dihasilkan tidak halal akibat adanya penambahan beberapa bahan non-halal maupun proses pengolahan menggunakan peralatan yang tercampur dengan proses pengolahan non halal. Penguatan label dan jaminan halal pada produk pempek di Pondok Pesantren Al-Amalul Khair dilakukan untuk memberikan informasi dan pengetahuan tentang cara memproduksi pempek yang halal dan dapat dipercaya oleh konsumen. Pengabdian kepada masyarakat di Pondok Pesantren Al-Amalul Khair, bekerja sama dengan Mahasiswa Politeknik Merlimau Malaka, dilakukan dengan survey pre-test dan post-test serta memberikan lokakarya pembuatan pempek halal dan seminar tentang proses pembuatan pempek hingga mendapatkan sertifikasi halal yang diakui oleh Republik Indonesia. Seminar dan workshop yang dilakukan memberikan peningkatan pengetahuan dan pemahaman tentang pempek halal berdasarkan hasil post-test yaitu pengetahuan tentang informasi makanan halal meningkat 86,2%, pemahaman tentang kewajiban label halal meningkat 89,7%, pengetahuan tentang pempek halal meningkat 84,2%, pengetahuan tentang alasan kehalalan pempek meningkat 82,8%, dan kesadaran tentang pengolahan pempek meningkat 86,2%.
Co-Authors Abi Burhan Aldilla Sari Utami Badrul, Ahlam Inayatullah Dinda Sofie Yasmine Aurora Erlinawati Maryansa Rabhani Muhammad Abdurrahman Munir Nancy Eka Putri Manurung Nia Boru Ritonga Nur Hamizah Binti Maidin raudhatus saadah Yuliansyah