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All Journal CARADDE: Jurnal Pengabdian Kepada Masyarakat Jurnal Sains dan Teknologi Pangan
Nada Itorul Umam
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Education Social Sciences

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Design Extractor Machine Untuk Meningkatkan Kualitas Dan Kuantitas Produksi Syrup Nira Tebu Sebagai Pemanis Pengganti Gula Pasir Rina Rifqie Mariana; Gunawan, Aditia Gustiana; Nada Itorul Umam; Andoko; Yoto
CARADDE: Jurnal Pengabdian Kepada Masyarakat Vol. 7 No. 3 (2025): April
Publisher : Ilin Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31960/caradde.v7i3.2602

Abstract

This community service activity is an implementation of the 2022 research findings, which revealed that sugarcane sap, as a raw material for granulated sugar, contains antioxidants beneficial for health. Various sugarcane sap-based products have been introduced to the community, particularly to SMEs and sugarcane farmers in Pagelaran Village. The community’s response has been very positive, as sugarcane is a local commodity in the village. However, a challenge faced in the 2023 community service project was the unavailability of a sugarcane sap extractor, forcing them to buy sugarcane sap from outside the village. This approach was inefficient, and the sap easily spoiled due to microbial activity, leading to the breakdown of sucrose into reducing sugars and other compounds. To address this, the team designed and built a sugarcane sap extractor machine and provided training on making flavored sugarcane syrup. The event took place on September 19, 2024, with 28 participants from SMEs and farmers’ groups, along with 7 village officials. The participants were taught how to use the extractor, how to make sugarcane syrup, the benefits of the syrup, product branding, and basic bookkeeping. At the end of the session, the machine was handed over to the village head to be donated to the SMEs as capital for producing functional drinks from sugarcane sap. The participants responded positively, and the SMEs committed to expanding their business by offering functional drinks made from sugarcane sap, including sugarcane syrup in various flavors.
PENGARUH PERBEDAAN PROPORSI TEMPE DAN LABU (Cucurbita moschata) TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK NUGGET Hidayatun Muyasyaroh; Febriani Lukitasari; Diwyacitta Antya Putri; Nugrahani Astuti; Aulia Bayu Yushila; Novia Tesalonika Amanda Rerung; Nada Itorul Umam
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 6 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/kr7d3965

Abstract

Nugget merupakan salah satu produk pangan olahan yang praktis dan digemari berbagai kalangan, baik anak-anak hingga orang dewasa. Inovasi bahan baku berbasis pangan lokal diperlukan untuk menigkatkan nilai gizi dan keberlanjutan produk. Penelitian ini bertujuan untuk mengevaluasi pengaruh perbedaan proporsi tempe dan labu (Cucurbita moschata) terhadap sifat fisikokimia dan organoleptik nugget. Desain penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan empat formula penelitian yaitu P0 (250:0), P1 (150:100), P2 (100:150) dan P3 (50:200) untuk masing-masing proporsi tempe dan labu kuning. Pengamatan dilakukan terhadap karakteristik nugget meliputi tingkat kesukaan melalui uji hedonik, warna dan nilai proksimat. Hasil penelitian pada uji hedonik yaitu atribut aroma menunjukkan p value < 0.05 sehingga terdapat perbedaan yang signifikan antar sampel. Dari hasil uji hedonik diperoleh produk terbaik pada perlakuan P3. Warna nugget terbaik pada parameter b* menunjukkan nilai perbedaan yang sinifikan (p<0.05). Hasil analisis proksimat didapatkan perlakuan terbaik pada P3 dengan nilai kadar protein, lemak, air, abu dan karbohidrat masing-masing 10,60%; 17,59%; 46,25%; 1,70%; dan 23,87%. Hasil penelitian ini diharapkan dapat memberikan kontribusi dalam pengembangan produk berbasis bahan pangan lokal yang tidak hanya disukai secara sensori namun memiliki kandungan gizi yang baik. Formulasi tempe dan labu kuning berpotensi digunakan sebagai alternatif produk nugget fungsional dalam mendukung diversifikasi pangan berbasis sumber daya lokal.
Co-Authors Aditia Gustiana Gunawan Andoko Aulia Bayu Yushila Diwyacitta Antya Putri FEBRIANI LUKITASARI Hidayatun Muyasyaroh Novia Tesalonika Amanda Rerung Nugrahani Astuti Rina Rifqie Mariana Yoto