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All Journal Jurnal Ilmiah Inovasi Jurnal Al Ulum: LPPM Universitas Al Washliyah Medan Jurnal Abdimas Terapan
Rizka Aulia Safarni
Universitas Sulawesi Barat
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Dekafeinasi Penurunan Kadar Kafein Kopi Arabika: Inovasi Dekafeinasi Kopi: Penurunan Kadar Kafein Kopi Arabika Tanpa Merubah Kualitas Melalui Metode Proses Air Swiss Yang Ramah Lingkungan A. Nur Farahdiba Suriadi; Rizka Aulia Safarni; Ayu Indayanti Ismail
Jurnal Ilmiah Inovasi Vol 26 No 1 (2026): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Kopi merupakan salah satu komoditas unggulan yang berperan penting dalam perekonomian Indonesia. Minuman ini mengandung berbagai senyawa kimia kompleks, salah satunya kafein yang dapat meningkatkan aktivitas psikomotorik dan merangsang sistem saraf. Namun, konsumsi berlebihan dapat menimbulkan dampak negatif terhadap kesehatan, sehingga perlu upaya pengurangan kadar kafein agar sesuai standar SNI dan EUFIC. Penelitian ini bertujuan menurunkan kadar kafein menggunakan larutan air bersuhu tinggi dengan tambahan arang aktif. Terdapat tiga tahapan, yaitu: penurunan kafein dengan variasi suhu perebusan (70°C, 80°C, 90°C) dan konsentrasi arang aktif (10%, 15%, 20%), proses dekafeinasi menggunakan metode Swiss Water Process, serta analisis kadar kafein, pH, asam klorogenat, dan cupping test. Hasil menunjukkan kadar kafein awal kopi arabika sebesar 1,49%. Dua perlakuan terbaik diperoleh pada suhu 70°C dengan arang aktif 15% (A1B2) yang menurunkan kafein menjadi 0,72%, serta suhu 80°C dengan arang aktif 15% (A2B2) menghasilkan 0,79%. Asam klorogenat kontrol sebesar 1,28%, turun menjadi 1,06% pada A1B2 dan 1,10% pada A2B2. Nilai pH juga menurun dari 4,7 menjadi 4,3 (A1B2) dan 4,2 (A2B2).Kesimpulannya, perlakuan terbaik adalah A1B2 dengan hasil kafein 0,72%, asam klorogenat 1,06%, pH 4,3, dan skor cupping test 81,88
Diversifikasi Olahan Ikan Tuna melalui Pelatihan Pembuatan Dimsum di Desa Bonde, Kecamatan Pamboang, Majene Andi Marlisa Bossa Samang; Margaretha Hanna Tiffany; Syahmidarni Al Islamiyah; Rizka Aulia Safarni; A. Nur Farahdiba Suriadi; Indrastuti; Rizky Ariesty Fachrysa Halik
Jurnal Abdimas Terapan Vol. 5 No. 2 (2026): JURNAL ABDIMAS TERAPAN (MEI)
Publisher : Program Vokasi Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56190/jat.v5i2.131

Abstract

Bonde Village, Pamboang District, Majene Regency, has abundant fisheries potential, particularly tuna. However, its utilization is still largely limited to fresh fish products, resulting in suboptimal added value. This community service program aimed to improve the knowledge and skills of fishermen’s wives and housewives in processing local tuna into dimsum as an economically valuable food product. The program was implemented through several stages, including observation and information gathering, coordination with the local government, activity preparation, counseling and hands-on practice in tuna dimsum production, as well as monitoring and evaluation using pre-test and post-test instruments. The results showed that the participants were enthusiastic and were able to independently practice the steps involved in producing tuna dimsum. In addition, participants’ knowledge and interest increased after the program. Their knowledge and understanding of the benefits of diversifying processed fishery products increased from 25% to 80%, their knowledge and understanding of hygienic tuna dimsum processing increased from 10% to 90%, and their interest in establishing a tuna dimsum business increased from 10% to 70%. Therefore, this community service program can be considered effective in improving participants’ knowledge and skills, while also having the potential to encourage the diversification of processed fish products and the development of household-based enterprises using local resources. Keywords: Product diversification; tuna; tuna dimsum; community service; household enterprise Desa Bonde, Kecamatan Pamboang, Kabupaten Majene, memiliki potensi perikanan yang melimpah, khususnya ikan tuna, namun pemanfaatannya masih didominasi dalam bentuk segar sehingga nilai tambah produk belum optimal. Kegiatan pengabdian ini bertujuan untuk meningkatkan pengetahuan dan keterampilan istri nelayan serta ibu rumah tangga dalam mengolah ikan tuna lokal menjadi dimsum sebagai produk pangan bernilai ekonomis. Metode pelaksanaan kegiatan dilakukan melalui tahapan observasi dan pengumpulan informasi, koordinasi dengan pemerintah setempat, persiapan kegiatan, pelaksanaan penyuluhan dan praktik pembuatan dimsum, serta monitoring dan evaluasi menggunakan pre-test dan post-test. Hasil kegiatan menunjukkan bahwa peserta mengikuti kegiatan dengan antusias dan mampu mempraktikkan tahapan pembuatan dimsum ikan tuna secara mandiri. Selain itu, terjadi peningkatan pengetahuan dan minat peserta setelah kegiatan, yaitu pengetahuan dan pemahaman terkait manfaat diversifikasi produk olahan perikanan meningkat dari 25% menjadi 80%, pengetahuan dan pemahaman proses pengolahan dimsum ikan secara higienis meningkat dari 10% menjadi 90%, serta keinginan untuk membuat usaha produk dimsum ikan meningkat dari 10% menjadi 70%. Kegiatan ini dapat disimpulkan efektif dalam meningkatkan pengetahuan dan keterampilan peserta serta berpotensi mendorong diversifikasi olahan ikan dan pengembangan usaha rumah tangga berbasis potensi lokal. Kata kunci: Diversifikasi produk; ikan tuna; dimsum ikan; pengabdian masyarakat; usaha rumah tangga
STRATEGI PENGEMBANGAN INDUSTRI RUMAH TANGGA GULA MERAH DI DESA BETTENG, KECAMATAN PAMBOANG, KABUPATEN MAJENE Sudirman Sudirman; Astina Astina; Nurlaela Nurlaela; Rizka Aulia Safarni
Jurnal Al Ulum LPPM Universitas Al Washliyah Medan Vol. 14 No. 1 (2026): Jurnal Al Ulum: LPPM Universitas Al Washliyah Medan
Publisher : UNIVERSITAS AL WASHLIYAH (UNIVA) MEDAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47662/alulum.v14i1.1176

Abstract

Betteng Village is recognized as one of the centers of traditional household-scale palm sugar production. However, the development of this industry has not yet been optimal, as it faces various complex challenges, resulting in relatively slow progress. This study aims to determine alternative strategies for the development of household palm sugar industries in Betteng Village, Pamboang District, Majene Regency. The research method employed surveys, interviews, questionnaires, and literature studies. Data were analyzed using SWOT (Strengths, Weaknesses, Opportunities, Threats) and FAHP (Fuzzy Analytical Hierarchy Process). The analysis results indicate that the value obtained from the IFE matrix is 2.543, while the value of the EFE matrix is 2.599. The household palm sugar industry in Betteng Village is positioned in cell V, which reflects an average condition both internally and externally; therefore, the appropriate strategy is hold and maintain. Based on the SWOT analysis, 13 alternative strategies were formulated. The five main priority strategies for development are: enhancing palm sugar production capacity, creating secondary packaging accompanied by attractive and informative packaging design, providing entrepreneurship training for artisans, developing product diversification of palm sugar, and expanding marketing distribution channels through both offline and online platforms.
Co-Authors A. Nur Farahdiba Suriadi Andi Marlisa Bossa Samang Astina Astina Ayu Indayanti Ismail Indrastuti Margaretha Hanna Tiffany Nurlaela Nurlaela Rizky Ariesty Fachrysa Halik Sudirman Sudirman Syahmidarni Al Islamiyah