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All Journal JMM (Jurnal Masyarakat Mandiri) Jurnal Teknologi dan Mutu Pangan Jurnal Sains dan Teknologi Pangan
Muhammad Tegar Fernanda
Politeknik Negeri Sriwijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Other

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Peningkatan Stabilitas Fisik dan Penerimaan Sensoris Es Krim Fermentasi Fungsional melalui Fortifikasi Mangga: Improvement of Physical Stability and Sensory Acceptance of Fermented Functional Ice Cream through Mango Fortification Muhammad Tegar Fernanda; Nyayu Karina Katherine; Adinda Marsela; Syerina Raihatul Jannah; Rani Revina Putri; Nancy Eka Putri Manurung
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.6013

Abstract

Ice cream is an innovative product made from cow’s milk that is widely favored by the public. One form of innovation in ice cream products is the incorporation of probiotic beverages, enabling the product to function as a functional food. This study aimed to analyze the effect of adding mango fruit at different concentrations on the physical properties and sensory acceptance of ice cream. The study employed a Completely Randomized Design (CRD) with three treatments: 0% mango (F1); 25% mango (F2); and 50% mango (F3), followed by fermentation using a fermented beverage containing Lactobacillus casei Shirota as the starter culture which were analyzed using ANOVA followed by Duncan’s multiple range test. The results showed that the addition of mango significantly reduced the overrun value from 75% (F1) to 40% (F3), while extending the melting time from 12 minutes and 1 second (F1) to 39 minutes and 52 seconds (F3). The pH value increased from 4 (F1) to 5 in the mango-containing formulations (F2 and F3). Sensory evaluation indicated that F1 had the best color and texture. In conclusion, the addition of mango improved the physical stability (melting time) and modified the sensory profile of fermented ice cream, but did not significantly alter the overall panelist preference. These findings are expected to serve as a basis for developing functional food products well accepted by the public.
OPTIMALISASI PEMANFAATAN LIMBAH TULANG IKAN MELALUI PENGOLAHAN TULANG IKAN MENJADI PRODUK BERNILAI TINGGI Ayu Kalista; Hadi Jauhari; Mulyadi Mulyadi; Restu Saputra; Muhammad Tegar Fernanda
JMM (Jurnal Masyarakat Mandiri) Vol 9, No 5 (2025): Oktober
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v9i5.34576

Abstract

Abstrak: Limbah tulang ikan dari industri pengolahan masih belum dimanfaatkan secara optimal oleh UMKM, termasuk UMKM CEK AaT di Seberang Ulu I, Palembang, yang membuang sekitar 5-10 kg per hari. Kegiatan pengabdian ini bertujuan mengoptimalkan pemanfaatan limbah tersebut menjadi tepung bernilai ekonomis melalui penerapan teknologi sederhana berupa mesin penggiling dan pengering, sekaligus meningkatkan keterampilan mitra. Program dilaksanakan dalam tiga tahap: pra-kegiatan, pelaksanaan (sosialisasi, penyuluhan, workshop, dan praktik), serta evaluasi. Sebanyak 10 orang anggota UMKM dilibatkan aktif dalam kegiatan. Evaluasi dilakukan melalui pre-test dan post-test untuk mengukur peningkatan keterampilan. Hasil menunjukkan kemampuan mitra dalam mengolah tulang ikan meningkat signifikan, dari 30% sebelum kegiatan menjadi 80% setelahnya. Selain itu, sebagian besar peserta telah mampu melakukan proses produksi secara mandiri sesuai standar, sehingga peluang peningkatan nilai tambah ekonomi produk olahan limbah ikan semakin terbuka.Abstract: Fish bone waste from the processing industry is still not optimally utilized by MSMEs, including the CEK AaT MSME in Seberang Ulu I, Palembang, which discards around 5-10 kg per day. This community service activity aims to optimize the utilization of this waste into economically valuable flour through the application of simple technology in the form of a grinding and drying machine, while simultaneously improving the skills of partners. The program was implemented in three stages: pre-activity, implementation (socialization, counseling, workshops, and practice), and evaluation. A total of 10 MSME members were actively involved in the activity. Evaluation was carried out through pre-tests and post-tests to measure skill improvements. The results showed that the partners' ability to process fish bones increased significantly, from 30% before the activity to 80% after. In addition, most participants were able to carry out the production process independently according to standards, thus opening up opportunities to increase the economic added value of processed fish waste products. 
Formulasi Sereal Berbasis Sorgum (Sorghum bicolor L) dan Porang (Amorphophallus muelleri B); Pangan Fungsional untuk Generasi Sehat Indonesia Abi Burhan; Ira Gusti Riani; Dewi Sartika Saragih; Muhammad Tegar Fernanda; Restu Saputra
Jurnal Sains dan Teknologi Pangan Vol. 11 No. 4 (2026): 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/vvzfev18

Abstract

Sorgum (Sorghum bicolor L.) dan porang (Amorphophallus muelleri Blume) merupakan bahan pangan lokal yang berpotensi dikembangkan sebagai bahan baku pangan fungsional karena mengandung serat pangan dan senyawa bioaktif serta memiliki kadar gluten yang rendah. Pemanfaatan kedua bahan tersebut dalam bentuk sereal dapat menjadi salah satu alternatif pengembangan pangan yang mendukung pola konsumsi sehat. Penelitian ini bertujuan untuk memformulasi dan mengevaluasi karakteristik kimia serta organoleptik sereal berbasis tepung sorgum dan tepung porang sebagai pangan fungsional. Penelitian menggunakan Rancangan Acak Lengkap dengan enam formulasi berdasarkan perbandingan tepung sorgum dan tepung porang, yaitu F1 (100:0), F2 (95:5), F3 (90:10), F4 (85:15), F5 (80:20), dan F6 (75:25). Sereal dibuat melalui proses pencampuran, pengeringan menggunakan oven, dan granulasi. Analisis meliputi kadar air, kadar abu, kadar serat kasar, aktivitas antioksidan, dan uji organoleptik menggunakan metode hedonik. Data dianalisis menggunakan analisis ragam dan uji lanjut Duncan. Hasil penelitian menunjukkan bahwa formulasi tepung sorgum dan tepung porang berpengaruh nyata terhadap kadar air, kadar abu, kadar serat kasar, dan aktivitas antioksidan. Kadar air berkisar 0,59– 2,24%, kadar abu 1,36–1,93%, kadar serat kasar 3,47–11,55%, dan nilai aktivitas antioksidan berdasarkan IC₅₀ sebesar 8.201,33–9.717,33 ppm. Seluruh formulasi memenuhi persyaratan SNI 01-4270-1996 untuk kadar air dan kadar abu. Formulasi F5 dengan perbandingan 80% tepung sorgum dan 20% tepung porang merupakan formulasi yang paling disukai dengan nilai rata-rata keseluruhan 3,95.
Co-Authors Abi Burhan Adinda Marsela Ayu Kalista Dewi Sartika Saragih Hadi Jauhari Ira Gusti Riani Mulyadi Mulyadi Nancy Eka Putri Manurung Nyayu Karina Katherine Rani Revina Putri Restu Saputra Restu Saputra Syerina Raihatul Jannah