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All Journal Jurnal Teknologi Industri Pertanian Jurnal Penelitian Pascapanen Pertanian Jurnal Teknologi & Industri Hasil Pertanian Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan JUARA: JURNAL WAHANA ABDIMAS SEJAHTERA Teknologi dan Industri Pertanian Indonesia Jurnal Ilmiah Mahasiswa Pertanian Buletin Pengabdian

Anwar, Sri Haryani

Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala Banda Aceh 23111, Indonesia

Author-ID : 1651066

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health Social Sciences

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Kajian Literatur Pembuatan Avocado Fruit Butter (Margarin Buah Alpukat) Annisa Humaira; - Asmawati; Sri Haryani
Jurnal Ilmiah Mahasiswa Pertanian Vol 7, No 3 (2022): Agustus 2022
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Olesan buah yangsering dibuat atau sering dikonsumsi adalah selai buah (jam), marmalade, jelly, preserves, conserves dan fruit butter. Fruit butter (margarin buah) merupakan salah satu jenis olesan dengan bahan dasar dari buah yang digunakan sebagai olesan roti. Pembuatan fruit butter biasanya memakai gula dengan kadar lebih rendah dibandingkan selai pada umumnya. Pembuatan fruit butter dapat dimodifikasi dengan penambahan lemak atau minyak sebagai penambah nilai kalori dan penambah rasa gurih. Buah alpukat memiliki kandungan lemak yang sehat sehingga baik diolah menjadi olesan buah dibandingkan fruit butter dari buah lainnya. Penstabil juga diperlukan untuk memperbaiki tekstur dan penampakan fruit butter.(Literature Review Of Making Avocado Fruit Butter)Fruit spreads that are often made or often consumed are fruit jam, marmalade, jelly, preserves, conserves and fruit butter. Fruit butter is one type of spread with the basic ingredients is fruit and or vegetable and used as a spread for bread. Preparation of fruit butter usually uses sugar with lower levels than jam in general. The production of fruit butter can be modified by adding fat or oil to add caloric value and add savory taste. Avocado has a healthy fat content so it is beneficial to be processed into fruit spread. Stabilizers are usually needed to improve the texture and appearance of fruit butter.

Kajian Pengeringan Pisang, Ubi Jalar dan Nangka Auriza Della Satifa; Cut Nilda; Sri Haryani
Jurnal Ilmiah Mahasiswa Pertanian Vol 7, No 3 (2022): Agustus 2022
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak. Produk olahan pisang, ubi jalar dan nangka bertujuan untuk memperpanjang daya simpan dan meningkatkan nilai tambah. Salah satu metoda pengolahan dan pengawetan makanan adalahmelalui pengeringan. Tujuan dari penelitian ini adalah untuk mendapatkan mutu buah kering yang baik. Pada penelitian ini suhu pengeringan divariasikan pada suhu 50℃ dan 70℃. Analisis yang dilakukan terhadap produk adalah kadar air menggunakan metode oven, rasio rehidrasi dan waktu rehidrasi. Hasil penelitian menunjukkan bahwa pengeringan pisang raja pada suhu 50℃ selama 21 jam memiliki nilai kadar air sebesar 14,98%, rasio rehidrasi 46,15% dan waktu rehidrasi selama 10.28.42 menit. Pada pengeringan nangka suhu 50℃ selama 29 jam memiliki nilai kadar air 11,83%, rasio rehidrasi 56,89% dan waktu rehidrasi selama 08.19.84, sedangkan pada pengeringan ubi jalar suhu 70℃ selama 9 jam memiliki kadar air 10,99%, rasio rehidrasi 40,47% dan waktu rehidrasi 23.13.50 menit.Study of Banana, Sweet Potato and Jackfruit DryingAbstract. Banana, sweet potato and jackfruit were dried to extend their shelf life and increase added value. Drying is one method to preserve food. The purpose of this study was to obtain good quality dried fruits. In this study, the drying temperature was set at 50℃ and 70℃. The analysis carried out were measurement of the water content using the oven method, rehydration ratio and time. The results showed that drying of banana at 50℃ for 21 hours resulted moisture content of 14.98%, rehydration ratio of 46.15% and rehydration time of 10.28.42 minutes. Jackfruit drying at 50℃ for 29 hours had a moisture content of 11.83%, rehydration ratio of 56.89% and rehydration time of 08.19.84, while sweet potato drying at 70℃ for 9 hours gave 10.99% moisture content , the rehydration ratio of 40.47% and the rehydration time was 23.13.50 minutes.

Pembuatan Velva Wortel (Daucus Carota L.) - Jeruk (Citrus Sinensis) Dengan Variasi Jenis Penstabil (CMC, Karagenan Dan Gelatin) Rahmatul Ulya; Dewi Yunita; Sri Haryani
Jurnal Ilmiah Mahasiswa Pertanian Vol 4, No 3 (2019): Agustus 2019
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak.. Velva adalah salah satu frozen dessert (makanan beku) yang banyak digunakan sebagai makanan pencuci mulut dimana bahan bakunya terdiri dari buah atau sayur. Pada pembuatan ini, kombinasi wortel-jeruk dipilih karena wortel termasuk salah satu sayuran sumber β-karoten dan mengandung vitamin A. Sedangkan penambahan sari jeruk untuk mengurangi bau langu pada wortel. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Kelompok (RAK) dengan pola non faktorial. Faktornya adalah jenis penstabil (J) yang terdiri dari 3 taraf yaitu J1 = CMC, J2 = karagenan dan J3 = gelatin. Rancangan ini menggunakan satu faktor yang terdiri dari 3 taraf dengan menggunakan 3 kali ulangan sehingga akan diperoleh 9 satuan percobaan. Analisis yang dilakukan terhadap velva wortel meliputi overrun, daya leleh, organoleptik (hedonik), total kalori dan β-karoten. Pada setiap perlakuan berpengaruh sangat nyata dan nyata sehingga perlu dilakukan uji lanjut (DMRT). Hasil penelitian menunjukkan bahwa pada overrun dan daya leleh saling berkaitan yaitu semakin tinggi overrun pada velva maka semakin rendah daya leleh yang dihasilkan. Pada uji organoleptik semakin tinggi konsentrasi penstabil yang ditambahkan pada velva wortel pada setiap perlakuan maka akan memberikan pengaruh terhadap kelembutan dan warna velva wortel yang dihasilkan. Karakteristik fisik yang dihasilkan yaitu overrun berkisar 4,98 – 13,18% dan daya leleh berkisar 5,18 – 9,28 menit/g. Uji organoleptik (hedonik) yang dihasilkan yaitu tekstur berkisar 2,91 – 4,33 (tidak suka – suka). Karakteristik kimia yang dihasilkan yaitu total kalori 67,8 kkal/g (velva rendah kalori) dan β-karoten 1.528,79 µg/g.(Production Of Carrot (Daucus carota L.) - Orange (Citrus sinensis) Velva With Variations Of Stabilizers (CMC, Caragenan and Gelatin))Abstract. Velva is one of frozen dessert (frozen food) which is widely used as a dessert where the ingredients consist of fruit or vegetables. In this preparation, a combination of carrots is chosen because carrots are one of the vegetables which are sources of β-carotene and contain vitamin A. While the addition of orange juice to reduce the smell of unpleasant carrots. This research was conducted using Randomized Block Design (RBD) with a non factorial pattern. The factor is the type of stabilizer (J) which consists of 3 levels, namely J1 = CMC, J2 = carrageenan and J3 = gelatin. This design uses one factor consisting of 3 levels using 3 replications so that 9 units will be obtained. Analysis carried out on carrot velva includes overrun, melting power, organoleptic (hedonic), total calories and β-carotene. Each treatment has a very real and real effect so further testing (DMRT) is needed. The results showed that the overrun and melting power were interrelated, namely the higher the overrun of the velva, the lower the yield power produced. In the organoleptic test the higher the stabilizer concentration added to the carrots velva in each treatment will give effect to the softness and velva color of the carrots produced. The physical characteristics produced were overrun ranging from 4.98 - 13.18% and melting power ranged from 5.18 - 9.28 minutes / g. The resulting organoleptic (hedonic) test is texture ranging from 2.91 - 4.33 (dislike - like). The chemical characteristics produced are total calories 67.8 kcal / g (low calorie velva) and β-carotene 1,528.79 µg/ g.

Kajian Literatur Pembuatan Fruit Leather dari Labu Kuning dan Wortel Nardini Shadiqa Taswin; - Asmawati; Sri Haryani
Jurnal Ilmiah Mahasiswa Pertanian Vol 7, No 3 (2022): Agustus 2022
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Fruit leather merupakan salah satu produk olahan hasil pengeringan bubur buah atau sayuran sehingga menghasilkan lembaran tipis seperti kulit yang bertekstur kenyal yang dapat disimpan dalam jangka waktu yang lama. Produk ini dapat dikategorikan sebagai makanan sehat karena mengandung berbagai nutrisi bermanfaat. Penggunaan bahan baku kombinasi seperti labu kuning (Cucurbita moschata D.) dan wortel (Daucus carota L.) dapat menghasilkan fruit leather yang tinggi nutrisi dan dapat meningkatkan keanekaragaman produk dari bahan pangan lokal. Perbandingan bahan labu kuning dan wortel yang bervariasi akan menghasilkan fruit leather dengan karakteristik kimia yang berbeda. Kendala yang sering muncul dalam pembuatan fruit leather adalah tingkat elastisitasnya yang rendah. Oleh sebab itu, diperlukan penambahan bahan penstabil, seperti gum arab, untuk dapat meningkatkan kualitas fisikokimia dan organoleptik pada produk. Literature Review of Fruit Leather Productions from Combination of Pumpkin and CarrotsFruit leather is one of processed food made from the drying of fruit or vegetable puree to produce a thin sheet like leather with a chewy texture that can be stored for a long time. This product can be categorized as a healthy food because it contains a variety of beneficial nutrients. The use of combination raw materials such as pumpkin (Cucurbita moschata D.) and carrots (Daucus carota L.) can produce nutritious fruit leather and increase product diversity from local ingredients. Various ratio of pumpkin and carrot will produce fruit leather with different chemical characteristics. Constraints that often arise in the manufacture of fruit leather is a low level of elasticity. Therefore, it is necessary to add a stabilizer, such as gum arabic, to improve the physicochemical and organoleptic quality of the product.

Perbaikan desain tungku hemat energi untuk produsen keumamah di Kota Banda Aceh (Design improvement of energy-efficient stove for keumamah producers in Banda Aceh) Hafidh Hasan; Sri Haryani Anwar; Syarifah Rohaya
Buletin Pengabdian Vol 1, No 1 (2021): Bull. Community. Serv.
Publisher : The Institute for Research and Community Services (LPPM) Universitas Syiah Kuala (USK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/bulpengmas.v1i1.20120

This community service (PKM) aims at identifying problems and providing solutions for keumamah producers, particularly at the stage of fish boiling prior to the drying of keumamah. PKM partners have been using open stoves with incomplete combustion, thus requiring a lot of wooden biomass. Combustion with this open furnace produces a lot of smoke, soot and pollutant gases. As the results, the purchase of firewood is the biggest material spending after fish and has an impact on reducing the profit margins of producers. Furthermore, pollutant gases and smoke and combustion particles have a negative impact on the health of employers, workers, quality and comfort as well as the environment around and in the production site. The solution given to the two partners is the specially designed and manufactured energy-efficient stoves that include appropriate feature to reduce wooden biomass consumption by up to 33% and minimize smoke and pollutant gases. The use of energy-efficient stoves can reduce expenses on wood biomass, improve comfort and peace of the environment around the business location and improve the welfare of the producers. In addition, the quality of the public life, competitiveness and expansion of employment opportunities for the surrounding community also increase and provide a multiplying effect for economic growth around the business location.

Co-Authors - Asmawati Annisa Humaira Auriza Della Satifa Christina Winarti Dewi Yunita Dian Hasni, Dian Erika Rozana Erika Rozana Hafidh Hasan Hafidh Hasan Hafidh Hasan Irfan Irfan Miranda Antasari Muhammad Ikhsan Sulaiman Nardini Shadiqa Taswin Novi Safriani Rahmatul Ulya Rosa Wildatul Hifdha Rozza Zara Syafira Rulita Maulidya Syarifah Rohaya Tursina Tursina Yeni Chandra Dewi Yuliani Aisyah Zalniati Fonna Rozali

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