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All Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pengabdian Masyarakat Inovasi Indonesia
Anggraeni, Sherly Nur
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Agriculture, Biological Sciences & Forestry Computer Science & IT Earth & Planetary Sciences Education Energy Engineering Environmental Science Public Health Social Sciences

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Effect of pectin and sucrose concentrations on the physical characteristics of seablite (Suaeda maritima) vegetable leather Anggraeni, Sherly Nur; Dedin Finatsiyatul Rosida; Pratiwi, Yunita Satya
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.v9i2.671

Abstract

Suaeda maritima, a coastal plant, has potential as a functional food ingredient due to its high antioxidant content (80.36%) and the presence of vitamin A, beta-carotene, and vitamin E. The innovation of processing Suaeda maritima leaves into vegetable leather aims to enhance their utility and consumer acceptability. Vegetable leather is a plant-based product made by grinding and drying vegetables into flexible sheets. Adding pectin and sucrose is necessary to develop the texture and improve flavor. This study aimed to check the moisture content, pH, plastic texture (1st fracture deformation), and lightness of Suaeda maritima vegetable leather using different amounts of pectin (1%, 2%, 3%) and sucrose (15%, 20%, 25%). The experimental design used was a two-factor, completely randomized design (CRD) with two replications, followed by ANOVA and 5% DMRT analysis. The results showed that the best treatment was the combination of 3% pectin and 25% sucrose, which produced vegetable leather with a moisture content of 19.48%, pH of 3.67, 1st fracture deformation value of 0.03 mm, and a lightness value of 32.01. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero hungerSDG 3: Good Health and Well-beingSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 14: Life Below Water
Optimalisasi Pemahaman UMKM terhadap Pengurusan Izin Edar P-IRT Berbasis Online OSS Produk Baked Cashew (Anacardium occidentale) di CV Miracle Agro Spices Sidoarjo Anggraeni, Sherly Nur; Pratiwi, Yunita Satya
Jurnal Pengabdian Masyarakat Inovasi Indonesia Vol 1 No 1 (2023): JPMII - Oktober 2023
Publisher : CV Firmos

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54082/jpmii.263

Abstract

Memperoleh dan mengkonsumsi pangan yang aman merupakan hak bagi semua masyarakat. Semua pihak yang terkait dengan produksi pangan harus selalu mengupayakan terselenggaranya jaminan keamanan pangan agar hak masyarakat tersebut dapat terpenuhi. Upaya untuk menjamin hak konsumen CV Miracle Agro Spices terhadap keamanan produk pangan adalah dengan melengkapi dokumen SP-PIRT (Sertifikat Produksi Pangan Industri Rumah Tangga) yang diberikan untuk produk industri skala rumah tangga. SP-PIRT dapat diajukan melalui sistem terintegrasi online pada situs OSS (Online Single Submission). Tujuan dari kegiatan ini adalah untuk mengoptimalisasi keamanan pangan berbasis offline dan online produk baru Baked Cashew yang diketahui belum memiliki izin edar SPP-IRT karena kurangnya pemahaman tentang pengurusan SPP-IRT secara online. Metode kegiatan dilakukan dengan memberikan pendampingan secara online dan sosialisasi secara offline kepada mitra tentang prosedur pengurusan SPP-IRT secara online. Hasil kegiatan tersebut secara online adalah terdaftarnya SPP-IRT produk baked cashew dan secara offline adalah peningkatan pemahaman mitra tentang cara pengurusan SPP-IRT secara online. Terdaftarnya produk ke dalam SPP-IRT dapat meningkatkan kepercayaan konsumen terhadap produk serta memperluas jaringan pemasaran dan meningkatkan penjualan produk.
Co-Authors Dedin Finatsiyatul Rosida Yunita Satya Pratiwi