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ETNOBOTANI DAN PENGGGUNAAN TUMBUHAN LIAR SEBAGAI OBAT TRADISIONAL OLEH MASYARAKAT SUKU MADURA Amilia Destryana; Ismawati Ismawati
Journal of Food Technology and Agroindustry Vol 1 No 2 (2019): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (360.367 KB) | DOI: 10.24929/jfta.v1i2.724

Abstract

Kajian etnobotani menjelaskan tentang budaya masyarakat tradisional dalam memanfaatkan sumber daya alam berupa tumbuhan. Salah satu etnobotani yang banyak dikaji adalah tumbuhan obat, yaitu tumbuhan yang merupakan hasil hutan yang memiliki manfaat secara ekologi, sosial-budaya, dan ekonomi. Tujuan penelitian ini adalah mendokumentasikan tumbuhan liar yang digunakan sebagai obat tradisional dan cara memanfaatkannya oleh masyarakat Suku Madura di Kabupaten Sumenep. Penelitian ini dilakukan di 3 kecamatan, yaitu Lenteng, Guluk-Guluk, dan Bluto di Kabupaten Sumenep. Penelitian ini menggunakan metode survei eksploratif, dan teknik pengumpulan data dengan wawancara dan pengamatan langsung di lapangan. Setiap tumbuhan yang digunakan sebagai bahan obat tradisional difoto dan diidentifikasi dengan aplikasi PlantNet. Tercatat 25 jenis tumbuhan liar yang digunakan sebagai obat tradisional di Kecamatan Lenteng, Kecamatan Guluk-Guluk, dan Kecamatan Bluto, diantaranya sebagai obat luka, sakit mata, gatal-gatal, demam, sakit kepala, nyeri haid, diare, kencing manis, kencing batu, usus bantu, bisul, sariawan dan anemia. Bagian tumbuhan yang sering digunakan sebagai obat tradisional yaitu bagian daun (68 %), bunga (8 %), batang (4 %), buah (12 %) dan semua bagian tumbuhan (8 %). Cara penggunaan tanaman liar yang dilakukan masih sederhana, yaitu digunakan langsung pada bagian tubuh yang sakit, ditumbuk kasar atau ditumbuk halus bersama bahan lain, dan direbus kemudian diambil sarinya.
PENGEMBANGAN PRODUK OLAHAN JAGUNG MELALUI UJI KESUKAAN KONSUMEN Rika Diananing Putri; R. Amilia Destryana
Journal of Food Technology and Agroindustry Vol 1 No 1 (2019): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (482.745 KB) | DOI: 10.24929/jfta.v1i1.686

Abstract

This study aims to develop corn processed into a product that is beneficial to the health of the body and to determine consumer preferences for functional drinks, namely corn yogurt. Functional food needs to get attention so that its use has the correct scientific evidence basis, claims are not misleading and do not encourage wrong consumption patterns. One of the development of processed corn is functional food products such as yogurt. In order to be accepted by consumers, a test of preference for color, texture, aroma and taste was carried out by adding 10%, 12% and 14% fullcream milk. Conclusions produced by the community / consumers prefer yogurt with the addition of 12% fullcream to color, texture and aroma, while for consumers' taste like the addition of fullcream at 14%. This is due to the addition of 14% sour and sweet taste fullcream is felt.
Pelatihan Dan Pendampingan Pengolahan Pasca Panen Umbi Garut pada Kelompok Tani Pelangi di Desa Kasengan Kabupaten Sumenep R. Amilia Destryana; Aryo Wibisono; Eko Adi Sumitro
Jurnal PkM Pengabdian kepada Masyarakat Vol 3, No 2 (2020): Jurnal PkM: Pengabdian kepada Masyarakat
Publisher : Universitas Indraprasta PGRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30998/jurnalpkm.v3i2.5207

Abstract

Umbi garut sudah dikenal luas oleh masyarakat, sebagai bahan pangan lokal dijadikan sebagai bahan pangan alternatif maupun penghasil pati untuk bahan baku industri pengolahan pangan. Prospek umbi garut sebagai penghasil pati (tepung) adalah sebagai substitusi tepung gandum. Desa Kasean merupakan daerah di Kecamatan Manding yang berpotensi sebagai penghasil garut di Kecamatan Sumenep. Melalui kegiatan pemberdayaan atau pengabdian kepada masyarakat utamanya Kelompok Tani Pelangi di Desa Kasengan, Kecamatan Manding untuk menciptakan kondisi kemandirian pangan sekaligus menjaga ketahanan pangan lokal serta memperbaiki mekanisme perekonomian rakyat. Metode penyelesaian masalah yang dapat dilakukan yaitu 1) mendampingi petani dan memotivasi untuk lebih menghargai umbi garut sebagai bahan pangan alternatif dan 2) meningkatkan nilai ekonomis tanaman Garut dengan penanganan pasca panen yang baik. Hasil dari kegiatan PKM ini adalaha adanya respon positif dari kelompok dalam bentuk keaktifan dan peningkatan keterampilan kelompok tani Pelangi terkait penanganan lepas panen umbi garut, spesifik pada pengolahan umbi garut (tepung) menjadi berbagai produk olahan pangan. Selain itu, mitra PKM dapat mengaplikasikan proses pengolahan produk olahan pati garut. Rekomendasi untuk kegiatan pengabdian kepada masyarakat berikutnya adalah pemanfaatan komoditas lokal lainnya di Desa Kasengan yang berpotensi dalam produksi olahan pangan fungsional. Selain itu, perlunya jejaring pemasaran yang lebih luas daripada pasar lokal.  
PENINGKATAN PRODUKTIVITAS LENGKUAS MELALUI TEKNOLOGI TEPAT GUNA BAGI KELOMPOK TANI AMANAH DI DESA MATANAIR JAWA TIMUR R Amilia Destryana; Ika Fatmawati Pramasari
JMM (Jurnal Masyarakat Mandiri) Vol 5, No 1 (2021): Februari
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (822.438 KB) | DOI: 10.31764/jmm.v5i1.3188

Abstract

Abstrak: Kelompok Tani Amanah berada di Desa Matanair, Jawa Timur yang menghasilkan lengkuas sebagai komoditas hasil pertanian yang utama. Lengkuas yang diproduksi berukuran cukup besar dibandingkan dengan ukuran rimpang jahe, berwarna putih terkadang kemerahan dan bersifat sebagai antibakteri, terdapat pada minyak atsiri yaitu senyawa fenol yang merupakan salah satu senyawa bioaktif bermanfaat. Komoditas lengkuas dihasilkan oleh petani di Desa Matanair, Jawa Timur dalam jumlah yang cukup tinggi. Tanaman ini berpotensi sebagai tanaman biofarmaka untuk dikembangkan menjadi bahan baku produk obat-obatan dan pangan yang bernilai tinggi. Kegiatan ini bertujuan untuk meningkatkan produktivitas lengkuas segar bersih melalui penerapan teknologi tepat guna. Dalam produktivitas lengkuas segar bersih dalam proses pengolahan pasca panen, proses pencucian adalah proses pengolahan yang merupakan tahapan yang penting untuk menghasilkan produk yang sesuai dengan keinginan konsumen. Pelaksanaan kegiatan ini terdiri dari 2 metode pendekatan yaitu melalui pelatihan dan pendampingan penggunaan teknologi tepat guna mesin pencuci lengkuas. Hasil yang diperoleh dari kegiatan pengabdian ini adalah adanya peningkatan kuantitas hasil produk lengkuas segar bersih, efisiensi waktu sebesar 28% dibanding proses pencucian manual  dan adanya peningkatan pengetahuan serta pemahaman mitra masyarakat sebesar 60-80% terhadap teknologi pasca panen dalam bidang pertanian. Abstract:  The Amanah Farmer Group is a farmer group in Matanair Village, Rubaru District which produces galangal as its main agricultural commodity. The galangal produced is quite large compared to the size of the ginger rhizome, is sometimes reddish-white, and has antibacterial properties, it is found in essential oils, namely phenolic compounds which are one of the useful bioactive compounds. The galangal commodity produced by farmers in Rubaru Subdistrict, Sumenep Regency is quite high. This plant has the potential as a medicinal plant to be developed into raw material for high-value medicinal and food products. The activity aims to increase the productivity of clean fresh galangal through the application of appropriate technology. In the productivity of clean fresh galangal in the post-harvest processing process, the washing process is a processing process which is an important step to produce products that are following consumer desires. The implementation of this activity consists of 2 approach methods, namely through training and assistance in the use of appropriate technology for the galangal washing machine. The results obtained from this service activity were an increase in the quantity of clean fresh galangal products and an increase in the knowledge and understanding of community partners about technology in agriculture.
PEMBERDAYAAN MASYARAKAT MELALUI GERAKAN LITERASI PANGAN DI KOMUNITAS LITERASI TOREMAOS R Amilia Destryana; Aryo Wibisono; Imam Hanafi
BUDIMAS : JURNAL PENGABDIAN MASYARAKAT Vol 3, No 2 (2021): BUDIMAS : VOL. 03 NO. 02, 2021
Publisher : LPPM ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/budimas.v3i2.3501

Abstract

Salah satu tujuan pemberdayaan adalah untuk meningkatkan kemampuan kelompok masyarakat tertentu sehingga mereka memanfaatkan kemampuan tersebut beberapa hal. Masuknya pemberdayaan masyarakat pada gerakan literasi membuat gerakan tersebut mengalami transformasi dari yang sebelumnya hanya bersifat umum menjadi gerakan yang berbasis pada isu-isu yang lebih spesifik, seperti isu pangan dan gizi, politik, gender maupun kebudayaan. PKM dengan tema “Pemberdayaan Masyarakat Melalui Gerakan Literasi Pangan Di Komunitas Literasi Toremaos” bertujuan untuk memberikan informasi dan pengetahuan serta upaya peningkatan literasi pangan dan gizi bagi anggota dan masyarakat sekitar Ruang Dapurkultur, Desa Kebunagung, Kabupaten Sumenep. PKM ini direncanakan dilakukan di Ruang Dapurkultur, di Desa Kebunagung, Kabupaten Sumenep. Pesertanya adalah anak-anak binaan dan anggota Komunitas Literasi Toremaos. Metode yang digunakan yaitu dengan pendekatan komunikatif melalui kegiatan dongeng anak via virtual platform Zoom. Melalui pelaksanaan kegiatan PKM ini, wawasan peserta terkait materi sayur dan buah mengalami peningkatan, yaitu manfaat sayur dan buah sebesar 84,375 %, kandungan nutrisi pada buah jeruk sebesar 75%, kandungan nutrisi pada sayur bayam 81,25 % dan informasi porsi sayur dan buah setiap hari 93,75%. Peserta bisa lebih memahami manfaat sayur dan buah serta pengetahuan tentang pangan bergizi untuk anak melalui literasi.
Community Empowerment through Agricultural Commodity Processing Training as an Effort to Improve Community Welfare in Kerta Barat Village, East Java R Amilia Destryana; Ismawati Ismawati; Rika Diananing Putri; Ratih Yuniastri
Journal of Community Practice and Social Welfare Vol. 1 No. 1 (2021): Journal of Community Practice and Social Welfare
Publisher : LPPM Universitas Ma Chung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33479/jacips.2021.1.1.1-10

Abstract

Kerta Barat Village in Dasuk District is one of several tomato and chili producing areas in Sumenep Regency. The economic potential of processed food production from agricultural commodities is considerable. This potential can be further increased by harvest abundance. Tomatoes and cayenne chillies are categorized as agricultural commodities with a shelf life and are difficult to store for long periods. The best solution to the overabundance of crop products is by processing these agricultural materials into processed products capable of extended periods of storage. Additionally, processed food products will add to the economic value of the commodity itself. This community service aims to empower the people of Kerta Barat Village by exploiting the potential of agricultural commodities through the processing of tomato sauce and cayenne chilli powder products. This activity was carried out through training and mentoring on the subject of food product processing of tomato sauce and cayenne chili powder. Knowledge and skill increase were seen to have followed this empowerment activity, namely partners can process tomato and cayenne chilly commodities into tomato sauce and cayenne chili powder products through the use of simple technology. A social impact was perceived where partners have become acquainted with agricultural commodity processing technology, namely for the process of drying and size reduction in the manufacturing of processed tomato and cayenne chili products. Additionally, the utilization of post-harvest technologies is crucial for the process of making produced commodities more useful and increase its economic value, which in turn can lead to welfare for the locals.
Pengaruh Jenis Pemanis yang Berbeda terhadap Sifat Kimia Kopi Lengkuas R. Amilia Destryana; Ratih Yuniastri; Aryo Wibisono
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 4 No 2 (2019)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2019.v04.i02.p03

Abstract

Galangal coffee is a local agricultural commodity food product in Sumenep Regency. This product is produced based on the preference of people for coffee drinks. Galangal coffee is a mixture of coffee powder and galangal powder which has a different aroma and taste. The use of sugar as an additional ingredient in galangal coffee product is used to increase product quality in the composition of nutrients, storability, and health effects on the body. Sweetener commonly used in food products is sucrose, such as cane sugar, palm sugar, and corn sugar which are sweeteners but have a lower glycemic index than cane sugar. The purpose of this study was to determine the effect of the use of sweetener: cane sugar, palm sugar and corn sugar on the chemical properties of galangal coffee product. The design used in this study is a completely randomized design (CRD) non-factorial pattern with 3 replications. The method used is an experimental method of chemical parameters: carbohydrate content, water content, fat content, protein content, and ash content. Result of ANOVA at a significance level of 5% showed that the use of different types of sweeteners significantly affected total carbohydrate content, water content, ash content, and fat content. The parameter values ??of the chemical properties of the product in this study were: carbohydrate content of 64.47-82.60%, the water content of 5.19-17.08%, the ash content of 1.74 - 4.17%, fat content of 3.25 - 6.79%, and protein content from 4.96 to 7.5%.
IMUNITAS UDANG VANNAME (Litopenaeus vannamei) YANG DIBERI PAKAN TAMBAHAN DAUN KASEMBUKAN (Paederia foetida Linn.) I Ismawati; R. Amilia Destryana; Nailiy Huzaimah
Jurnal Kelautan Vol 12, No 2 (2019)
Publisher : Department of Marine Sciences, Trunojoyo University of Madura, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/jk.v12i2.5998

Abstract

ABSTRACTOne of the efforts to prevent crop failure in vanname shrimp (Litopenaeus vannamei) can be done by increasing immunity in vanname shrimp. Increased shrimp immunity by chemical means has a weakness that can create resistance to bacteria. To overcome the positive impact of the use of antibiotics in preventing infection in vanname shrimp by utilizing a natural ingredient with medicinal properties namely kasembukan (Paederi foetida Linn.) The research aims to determine the immunity of vanname shrimp and survival ratio. The  research used a Completely Randomized Design with the treatment of paederia leaf concentration added to commercial shrimp feed, namely A1; A2; A3; A4; A5 (0%; 10%; 20%; 40%; 80%). Observations were made on day 0, day 10, day 20 and day 30. The results of research using ANOVA showed that there was an effect of treatment on immune vanname shrimp based on total vanname shrimp hemocytes. Duncon's further tests showed that the treatment of adding 10% and 20% of the paederia leaves had the same effect while the addition of 0%, 40% and 80% of the paederia leaves had a reduced effect on the total haemocyte of vanname shrimp. The survival ratio (SR) of vanname shrimp for each treatment for 30 days were A1: 80%, A2: 100%, A3: 90%, A4: 91% and A5: 96%.Keywords: Immunity, feed, Litopenaus vannamei, Paederia foetida L.ABSTRAKUpaya dalam mencegah kegagalan panen pada budidaya udang vanname (Litopenaeus vannamei) salah satunya dapat dilakukan dengan cara meningkatkan imunitas pada udang vanname. Peningkatan imunitas udang dengan cara kimia memiliki kelemahan yaitu dapat membuat resistensi pada bakteri. Untuk menanggulangi dampak positif penggunaan antibiotik dalam mencegah infeksi pada udang vanname yaitu dengan cara memanfaatkan bahan alami berkasiat obat yaitu kasembukan (Paederi foetida Linn.) Penelitian bertujuan untuk mengetahui imunitas udang vanname serta kelulus hidupan udang yang diberi pakan tambahan daun ksembukan sebagai imunostimulan. Rancangan penelitian menggunakan Rancangan Acak Lengkap dengan perlakuan konsentrasi tepung daun kasembukan yang ditambahkann pada pakan udang komersil yaitu A1; A2; A3; A4; A5 (0%; 10%; 20%; 40%; 80%). Pengamatan dilakukan pada hari ke 0, hari ke 10, hari ke 20 dan hari ke 30. Hasil penelitian menggunakan ANOVA menunjukkan terdapat pengaruh perlakuan terhadap imun udang vanname berdasarkan total hemosit udang vanname. Uji lanjut Duncon menunjukkan bahwa perlakuan penambahan 10% dan 20% daun kasembukan memiliki pengaruh yang sama sedangkan penambahan 0%, 40% dan 80% daun kasembukan memiliki pengaruh yang bereda terhadap total hemosit udang vanname. Kelulus kehidupan udang vanname untuk masing-masing perlakuan selama 30 hari yaitu A1:80%, A2:100%, A3:90%, A4:91% dan A5:96%.Kata Kunci: Imunitas, kasembukan, pakan, udang vanname
PEMAHAMAN IBU PADA LABELISASI HALAL TERHADAP KEPUTUSAN PEMBELIAN PRODUK MAKANAN ANAK DI KECAMATAN KOTA SUMENEP R. Amilia Destryana; Ismawati Ismawati; Aryo Wibisono
PERFORMANCE: Jurnal Bisnis & Akuntansi Vol 9 No 1 (2019): Performance : Jurnal Bisnis & Akuntansi
Publisher : Fakultas Ekonomi dan Bisnis

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (101.683 KB) | DOI: 10.24929/feb.v9i1.673

Abstract

One of the issues of food today has spread throughout society is the issue ofhalal. In general, indicating the label of halal in the food products is on the package orthe label of the product that was officially published by Majelis Ulama Indonesia, MUI(The Indonesia Ulema Council). The role of the mother in child food product purchasingdecision is huge, especially for mothers who have children ages 1-12 years. At the age ofthe child, mother tends to be protective in buying children's meals because of securityconcerns from religious or health aspects for a Muslim. It is one of district in Maduraisland with a majority Muslim population, is Sumenep. This research aims to know themother's understanding on halal label on the food product packaging and theidentification of its influence on the purchase of food products, with the dependentvariables consists of understanding the mother against halal label, price and productquality in children's meals and independent variables in the form of purchase decisions.Instrument research using enclosed questionnaires. The indicators used in determiningthe level of understanding of mothers towards halal labels refer to the halal definitionbased on LPPOM-MUI, the official halal logo issued by MUI. The data were analyzedusing descriptive analysis of the characteristics of respondents and multiple linearregression analysis. The results showed that mother enough understand about children'sfood products labeled halal, considered the understanding is already good. Variablesthat have a significant influence on the selection of a child's food product are halal labelvariables. The halal label, price and product quality are the main factors that influencemothers in deciding to buy children's food products in Sumenep.
MUTU ORGANOLEPTIK DAN DAYA TERIMA PANELIS TERHADAP CRACKERS KASEMBUKAN (Paederi foetida Linn.) SEBAGAI PANGAN FUNGSIONAL Ismawati Ismawati; R. Amilia Destryana; Nailiy Huzaimah
AGROINTEK Vol 14, No 1 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (837.373 KB) | DOI: 10.21107/agrointek.v14i1.6313

Abstract

Study examined of the quality of orgaoleptic and panelist preferences test of Kasembukan crackers as one of the functional foods. It is known that Kasembukan has antioxidant content and among traditional society has been used as medicine in treating diarrhea and flatulence. The treatment of the research  was the combination of Kasembukan’s flour with concentrations of 2.5%, 5% and 10%. Indicators of the  quality organoleptic include texture, taste, flavor and after taste. Panelist preferences test used of scale of preference from numbers 1-7 (most dislike-most like). There were 100 panelists in the study. The results showed that the best treatment on organoleptic quality and panelist acceptance was the addition of 2.5% kasembukan’s flour from leaves