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All Journal Jurnal Ilmiah Pangabdhi Perbal : Jurnal Pertanian Berkelanjutan Anjoro : International Journal of Agriculture and Business Jurnal Teknologi dan Mutu Pangan
Syahmidarni Al Islamiyah
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Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Social Sciences Other

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Pemanfaatan Ampas Tahu dalam Pembuatan Sosis Nabati bagi Siswa SMKN 4 Gorontalo Utara Kabupaten Gorontalo Desi Arisanti; Syahmidarni Al Islamiyah
Jurnal Ilmiah Pangabdhi Vol 6, No 2: Oktober 2020
Publisher : LPPM Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/pangabdhi.v6i2.7764

Abstract

Tahu berperan sebagai sumber protein nabati dan memiliki harga terjangkau oleh masyarakat dari ekonomi menengah kebawah karena harganya yang relatif murah. Limbah dari produksi tahu berupa ampas padat dan ampas cair dan masih jarang dimanfaatkan oleh para produsen tahu dan masyarakat, sehingga terbuang sia-sia. Oleh karenanya, diperlukan inovasi ampas tahu, salah satunya menjadi sosis nabati. Kegiatan ini dilaksanakan di SMKN 4 Gorontalo Utara dengan melibatkan siswa-siswi serta guru. Tujuan pelaksanaan kegiatan pengabdian ini adalah memberikan pengetahuan dasar kepada siswa SMKN 4 Gorontalo Utara tentang potensi pemanfaatan limbah ampas tahu serta meningkatkan keterampilan siswa SMKN 4 Gorontalo Utara dalam poses pembuatan sosis nabati ampas tahu. Pelaksanaan kegiatan terdiri dari tiga tahap yaitu tahap persiapan dan observasi, tahap pemaparan materi dan tahap pembuatan sosis nabati ampas tahu. Kesimpulan yang didapat dari kegiatannya ini kegiatan pelatihan pembuatan sosis nabati ampas tahu ini memberikan cita rasa dan menambah produk makanan yang dibuat dari limbah industri. Secara keseluruhan, kegiatan pengabdian ini terlaksana dengan baik sesuai tujuan yang diharapkan yaitu bahwa siswa siswi serta guru SMKN 4 Gorontalo Utara telah mengetahui, paham dan memiliki keterampilan mengolah ampas tahu menjadi sosis nabati.
Peningkatan Kualitas dan Pemanfaatan Limbah Hasil Pembuatan VCO (Virgin Coconut Oil) IKM Rumah Ikhtiar Rosdiani Azis; Ikrima Staddal; Syahmidarni Al Islamiyah
Jurnal Ilmiah Pangabdhi Vol 7, No 2: Oktober 2021
Publisher : LPPM Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/pangabdhi.v7i2.11475

Abstract

Posso Village is one of the villages located in Kwandang District, through a village-owned enterprise formed a successful IKM together that produces traditional coconut oil. The purpose of this service activity is to improve the quality of traditional coconut oil and its waste and the management of partner businesses. The results of this service activity obtained several machines such as a coconut peeler machine with an average coconut peeling of about 18 s/piece at a machine speed of 2000 rpm and a shaft 25 rpm, a large capacity coconut milk squeezer machine with manual operation via hydraulic power, a VCO mixer machine with a capacity of 20 liters with a rotational speed of 900 rpm to 4200 rpm, an ethanol distillation machine with a capacity of 30 liters equipped with a condenser, a drum for burning shells into charcoal, product packaging and label designs, online trading accounts and operations have been obtained by partners.
Identifikasi lokasi potensial pengembangan industri pengolahan gula merah lontar di Kabupaten Jeneponto Syahmidarni Al Islamiyah
Perbal : Jurnal Pertanian Berkelanjutan Vol 5, No 1 (2017)
Publisher : Universitas Cokroaminoto Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30605/perbal.v5i1.686

Abstract

Penelitian ini bertujuan untuk menentukan kriteria yang digunakan untuk pemilihan lokasi potensial pengembangan industri pengolahan gula merah di dan menentukan lokasi potensial pengembangan industri pengolahan gula merah lontar di Kabupaten Jeneponto. Metode yang digunakan dalam penelitian ini adalah metode survey dengan mewawancarai beberapa responden yang dipilih secara sengaja (purposive sampling). Data dianalisis dengan menggunakan MPE (Metode Perbandingan Eksponensial) untuk menentukan lokasi potensial. Hasil penelitian ini diperoleh kriteria lokasi yang paling diprioritaskan dalam memilih lokasi potensial adalah ketersediaan dan kemudahan bahan baku (0,258). Berdasarkan total nilai dari tiga lokasi alternatif diperoleh Kecamatan Binamu sebagai lokasi potensial dengan nilai total tertinggi 32.934. Kata Kunci : Lokasi potensial, gula merah lontar, MPE.
Identification of rice characteristics and quality in Sidenreng Rappang Regency Salfiana Husain; Rukmelia; Andi Nurwidah; Syahmidarni Al Islamiyah; Indrastuti
Anjoro: International Journal of Agriculture and Business Vol 1 No 2 (2020): Anjoro
Publisher : Agribusiness Department, Agriculture and Forestry Faculty, Universitas Sulawesi Barat, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (207.476 KB) | DOI: 10.31605/anjoro.v1i2.838

Abstract

Identification of the characteristics and quality of rice raises the case study of Sidenreng Rappang Regency. Sample is carried out in each District of Sidenreng Rappang Regency. The research aims to identify quantitatively the character of rice and to determine the quality classification of rice. The research was carried out by analyzing the water content of the sample, identification of head rice, broken grains, granular grains, red grains, yellow/damaged grains, calcifying grains, foreign objects and grain grains. The results showed that rice in Sidenreng Rappang Regency was 54.5% in accordance with the quality requirements of SNI 6128: 2015. While 45.5% of them do not meet quality standards. This shows that the quality of rice in Sidenreng Rappang Regency still needs to be improved, as well as maintaining the quality of rice that is in accordance with applicable quality standards.
Ulasan Ilmiah : Potensi Pektin Dari Kulit Jeruk Sebagai Emulsifier Melalui Modifikasi Hidrofobik Pektin Margaretha Hanna Tiffany; Andi Marlisa Bossa Samang; Indrastuti Indrastuti; Syahmidarni Al Islamiyah
Jurnal Teknologi dan Mutu Pangan Vol 1 No 2 (2023): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2775.009 KB) | DOI: 10.30812/jtmp.v1i2.2542

Abstract

Orange peel contains pectin. Pectin is a water-soluble (hydrophilic) polysaccharide compound containing hydroxyl groups. In general, pectin can be used as and emulsifier and can reduces the interfacial tension in water-fat mixture because it has both hydrophilic and hydrophobic sides. However, the emulsion produced by native pectin has low stability, so it needs to be modified. The purpose of this study was to determine the effect of pectin hydrophobic modification on improving the properties of pectin. Hydrophobic modification of pectin using amidation technique which reacts the methoxyl groups in pectin with alkylamine compounds (N-octylamine, N-dodecylamine, and N-octadecylamine) is known to remove the hydrophilic properties of pectin and produce amidated pectin. The results of literature study showed an increase in the affinity of hydrophobic molecules for amidated pectin. In addition, the pectin indicator amidated has the ability to act as an emulsifier in oil and water emulsion systems, which can be proven from the acquisition of interfacial tension values and emulsifying activity. There was a decrease in interfacial tension and an increase in emulsification activity in the modified pectin compared to its native form. This leads to the conclusion that the hydrophobic modification of orange peel can be used as an emulsifier capable of maintaining emulsion system stability. It is hoped that the findings of this review will serve as a resource for readers to conduct additional research as well as a source of information about the hydrophobic pectin modification process.
Co-Authors Desi Arisanti Ikrima Staddal Indrastuti Indrastuti Indrastuti, Indrastuti Margaretha Hanna Tiffany Nurwidah, Andi Rosdiani, Azis Rukmelia Salfiana, Salfiana