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All Journal Jurnal AbdiMas Nusa Mandiri Proceeding of International Conference Health, Science And Technology (ICOHETECH)
Milatina, Nada Ila
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Computer Science & IT Decision Sciences, Operations Research & Management Education Energy Environmental Science Health Professions Industrial & Manufacturing Engineering Mathematics Medicine & Pharmacology Physics Social Sciences Other

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CHEMICAL AND BIOLOGICAL CHANGES IN KOMBUCHA FROM BLACK TEA, PINNEAPPLE AND MANGO Milatina, Nada Ila; Khasanah, Aprilia Nur; Sari, Evida Agustina; Rokhmah, Laela Nur
Proceeding of the International Conference Health, Science And Technology (ICOHETECH) 2025: Proceeding of the 6th International Conference Health, Science And Technology (ICOHETECH)
Publisher : LPPM Universitas Duta Bangsa Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47701/fwzfv410

Abstract

Kombucha is a beverage made by fermenting tea or fruit with added sugar and a scoby. A scoby (Symbiotic Culture of Bacteria and Yeast) is a starter that breaks down sugar into acetic acid and alcohol. This study used tea, Indramayu mango, and Honi pineapple. This study was conducted with observations on days 0, 7, and 14 by measuring pH, reducing sugar, alcohol, and scoby weight. The purpose of this study was to observe chemical and biological changes using different media. The results showed that fermentation occurred during this period. The longer the fermentation, the lower the pH level in all media and the sugar content also decreased. The longer the fermentation, the higher the alcohol content as a result of the fermentation process. The highest alcohol content was in pineapple kombucha with 3.25% on day 14. Increasing the fermentation time showed an increase in scoby weight. The results indicate that the media can be used as a kombucha medium. The fermentation time and sugar addition affect the quality of the final product.
PEMANFAATAN PASCA PANEN DAN UPAYA PENINGKATAN NILAI EKONOMI SAYUR SAWI SENDOK DALAM PEMBUATAN ES KRIM DI KELURAHAN BALUWARTI Mawarno, Binardo Adi Seno; Rokhmah, Laela Nur; Milatina, Nada Ila; Dewi, Yenita Cahya
Jurnal AbdiMas Nusa Mandiri Vol. 8 No. 2 (2026): Periode April 2026
Publisher : LPPM Universitas Nusa Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33480/abdimas.v8i2.8219

Abstract

The main achievement indicator of this community service program is the creation of a functional ice cream product from locally grown mustard greens. This local vegetable was chosen because it is readily available as a result of cultivation by residents at the “Healthy Food Corner” in the Baluwarti neighborhood, a special area dedicated to food crop cultivation. The community service was carried out at the Keraton Kasunanan hall, Baluwarti Village, Pasar Kliwon District, Surakarta City, through lectures and discussions on the potential of the main raw material (mustard greens), ice cream making practices, and sensory evaluation of the product. The activity received positive responses from 30 participants with the creation of new products that were not yet available on the market and were liked by the participants based on acceptance level tests. The post-test results also showed an increase in participants' knowledge and skills regarding raw materials and food product innovation, which was 59.28%. Participants were actively involved from raw material preparation, processing, to sensory evaluation of ice cream. Over 90% of participants expressed satisfaction, and the activity had a positive impact on the utilization of local vegetables. The product innovations resulting from this initiative represent a concrete step toward utilizing local resources, increasing the economic value of mustard greens, and creating opportunities for the UMKM and the creative economy among the community.
Co-Authors Dewi, Yenita Cahya Khasanah, Aprilia Nur Mawarno, Binardo Adi Seno rokhmah, Laela Nur Sari, Evida Agustina