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All Journal Jurnal Ilmiah Pertanian JMM (Jurnal Masyarakat Mandiri) Martabe : Jurnal Pengabdian Kepada Masyarakat PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Journal of Bioprocess Chemical and Environmental Engineering Science
Anisa Mutamima
Department Of Chemical Engineering, Faculty Of Engineering, Universitas Riau
Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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Pembuatan nata de cassava dari limbah cair tapioka dengan menggunakan sumber nitrogen alami yang berbeda Cory Dian Alfarisi; Yelmida; Ida Zahrina; Anisa Mutamima
Jurnal Ilmiah Pertanian Vol. 17 No. 2 (2021): Jurnal Ilmiah Pertanian
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/jip.v17i2.6208

Abstract

Liquid waste from processing cassava into tapioca starch is carbohydrate-rich waste and can be used as a growth medium for the Acetobacter xylinum, which is useful in producing one of the fermentation products, i.e. nata. Several factors influence the production of nata, one of them is the addition of nutrients in the form of nitrogen in the fermentation medium. The nitrogen source used is usually from inorganic fertilizers, such as urea and ammonium sulfate. In this study, fermentation of tapioca starch wastewater was developed, using a natural sources of nitrogen derived from soybean and green bean sprouts extract. Nata was made by treating various concentrations of soybean and green bean sprouts extract (3%, 4%, 5%) and fermentation time (6 days, 7 days, 8 days, 9 days and 10 days). The characteristics of the nata product were seen from the thickness and yield of the nata. The nata de cassava product's optimum results were tested for thickness, yield, and moisture content. The results showed that the best type of natural nitrogen source was soybean sprouts extract 5%, fermentation time of 10 days with a thickness of 0.55 cm, the water content of 97.58%, and yield of 63.09%
Pelatihan Pembuatan Donat Praktis dengan Metode Autolisis di Lingkungan Dharma Wanita Persatuan Fakultas Teknik Universitas Riau Nurfatihayati Nurfatihayati; Anisa Mutamima; Cory Dian Alfarisi; Drastinawati Drastinawati; Yelmida A
Warta Pengabdian Andalas Vol 29 No 2 (2022)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.29.2.123-129.2022

Abstract

Doughnuts are one of the most popular sweet foods for people of all ages around the world. Although made from simple ingredients such as flour, sugar, eggs, yeast, milk powder, salt, water, and margarine, however producing doughnuts requires special techniques to produce good-quality doughnuts. It needs more energy, even physically and electrical equipment. A workshop on doughnut production with autolyze method for Dharma Women Association, Faculty of Engineering, University of Riau, was conducted to increase the knowledge and skills of members of the organization in making healthy dishes for the family. In this workshop, doughnuts were made using the autolysis method, which is mixing bread flour with water and then keeping the dough until gluten was formed. The formation of gluten is one indicator of the formation of smooth, soft, and elastic dough. The workshop results showed high interest among the Dharma Women Association members in making doughnuts with this alternative method.
Optimalisasi Produksi Sari Kedelai Sehat dalam Upaya Pembinaan Ibu Rumah Tangga di Desa Kualu, Kecamatan Tambang, Kabupaten Kampar: Optimization of the Soybeans Milk Production in the Purpose of Housewives Empowerment in Kualu Village, Tambang District, Kampar Regency Anisa Mutamima; Nurfatihayati Nurfatihayati; Panca Setia Utama; Edy Saputra; Rozanna Sri Irianty; Feblil Huda
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 7 No. 6 (2022): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v7i6.3991

Abstract

Mutiara Ayu is a Micro, Small, and Medium Enterprise (MSME) which was founded by a group of housewives in Mutiara Kualu 8 Housing, Kualu Village, Tambang District, Kampar Regency, which produces Healthy Soybean Extract. Since its establishment in November 2020, MSME Mutiara Ayu has been experiencing various problems in running its business. The University of Riau Abdimas team, in partnership with MSME Mutiara Ayu, provided assistance to solve the problems being faced in the form of increasing knowledge and skills to improve product quality and quantity. The community partnership scheme service program was carried out for two months, namely July – August 2022, involving Real Work Lecture (Kukerta) students. This program was carried out in several stages of implementation, namely: (1) The preparation stage includes coordination with partner MSMEs, analysis of business conditions, recruitment, briefing with the community service team and students, coordination with various related parties, identification of needs, and analysis of instruments, (2) The implementation phase includes the provision of instruments and training, technical guidance, and assistance. (3) The monitoring and evaluation phase includes coordination with partner MSMEs, village parties, and Kukerta students. The results achieved in the Kukerta-integrated Abdimas program are an increase in product quality and quantity as well as an increase in the knowledge and skills of MSME Partners related to production and business management, which is expected to increase Mutiara Ayu's MSME income in the future.
Pembimbingan dan Pendampingan Pendaftaran HKI Merek Dagang pada UMKM di Desa Kualu Kabupaten Kampar Fira Nabilah Ardi; Anisa Mutamima; Tiara Indah Fitrianingrum
Warta Pengabdian Andalas Vol 29 No 3 (2022)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.29.3.267-275.2022

Abstract

Mutiara Ayu is a Micro, Small, and Medium Enterprise (MSME) founded in November 2020 by a group of housewives in Mutiara Kualu 8 Housing Complex, Kualu Village, Tambang District, Kampar Regency. Mutiara Ayu produces Healthy Soybean Milk using natural ingredients without the addition of preservatives, artificial sweeteners, and synthetic flavors. In running their business, MSME Mutiara Ayu experienced various problems, such as the production process was not optimal, the product was not standardized and certified, and the trademark was not registered. The University of Riau Abdimas team was integrated with the Real Work Lecture (Kukerta) program in partnership with MSME Mutiara Ayu by assisting in solving the problems being faced by increased knowledge and skills. One of the activities carried out was guidance and assistance in registering trademarks. Through this activity, it was hoped that Mutiara Ayu could understand the procedures and register their trademarks at the Ministry of Law and Human Rights (Kemenkumham). With the official registration of trademarks at the Ministry of Law and Human Rights, Mutiara Ayu could obtain the power and legal protection for registered trademarks, could promote and market products in the broader market, increase competitiveness in the business, and prevent products from plagiarism.
Exploring the potential of fermented papaya as a functional ingredient for sourdough bread: a study on fermentation time and quality of sourdough donuts Anisa Mutamima; Ahmad Fadli; Indra Purnama; Yelmida Azis; Muhammad Syafiq Izzuddin
Jurnal Ilmiah Pertanian Vol. 20 No. 1 (2023): Jurnal Ilmiah Pertanian
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/jip.v20i1.13064

Abstract

Sourdough bread is known to have health benefits due to its fermentation process using lactic acid and wild yeast. It can improve the taste, texture, shelf life, and nutritional content of bread as a functional food. In this study, sourdough was made from fermented papaya with varying fermentation times of 4, 5, and 6 days. The substrate was fed five times to strengthen the sourdough, resulting in a robust enough mixture to develop the dough. The resulting sourdough was used to create sourdough bread with a 30% sourdough concentration. The fermentation time impacted the quality of the sourdough, with results showing that sourdough became increasingly active as fermentation time progressed. The best sourdough was obtained from a six-day fermentation period, with a pH of 3.60 and a total plate count of 1.70 × 104 CFU/ml. The best donuts were produced using the sourdough that had been fermented for six days, with an almost perfect score of 3.9 out of 4 for all aspects, including color, aroma, taste, and texture. Using this sourdough resulted in a significantly longer shelf life; no mold appeared until the eighth day of storage at room temperature. The moisture content of the donuts was measured at 4.57%. This study demonstrates the potential benefits of using sourdough made from fermented papaya to improve the quality and shelf life of sourdough bread while also providing potential health benefits.
PENINGKATAN PENGETAHUAN MANAJEMEN KEUANGAN DAN MOTIVASI BISNIS UNTUK IBU RUMAH TANGGA DI DESA KUALU KECAMATAN TAMBANG KABUPATEN KAMPAR Nurfatihayati Nurfatihayati; Anisa Mutamima; Panca Setia Utama; Yelmida Azis; Cory Dian Alfarisi
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 6, No 3 (2023): MARTABE : JURNAL PENGABDIAN MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v6i3.889-896

Abstract

Pandemi COVID-19 menyisakan ketidakstabilan ekonomi pada masyarakat. Harga bahan kebutuhan pokok yang masih tinggi, membuat para ibu rumah tangga harus berpikir keras untuk mengelola keuangan keluarga. Hal ini dialami oleh beberapa ibu rumah tangga di lingkungan Perumahan Mutiara Ayu 8 Desa Kualu Kecamatan Tambang Kabupaten Kampar. Kegiatan ini dilakukan untuk meningkatkan pengetahuan para ibu rumah tangga dalam manajemen keuangan keluarga dan memberikan motivasi bisnis untuk menambah pendapatan keluarga. Metode yang dilakukan adalah observasi lapangan, melaksanakan penyuluhan tentang manajemen keuangan dan motivasi bisnis, dan evaluasi hasil kegiatan terhadap 20 orang ibu rumah tangga. Manajemen keuangan keluarga yang efektif dapat dilakukan dengan cara membedakan kebutuhan dengan keinginan, menyusun daftar pengeluaran prioritas per bulan, alokasikan dana untuk tabungan dan dana darurat, dan minimalisir hutang. Untuk menambah pendapatan keluarga, ibu rumah tangga dapat melakukan bisnis sendiri. Hal-hal yang perlu dipersiapkan untuk memulai bisnis adalah adanya dukungan keluarga, sesuaikan dengan kemampuan, dapat memisahkan antara keluarga dan bisnis, menyusun target, dan perluas jaringan. Hasil kegiatan ini menunjukkan adanya peningkatan pengetahuan tentang manajemen keuangan dan bisnis pada para peserta.
PERANCANGAN REAKTOR DAN PELATIHAN PEMBUATAN ASAP CAIR SEBAGAI PENGAWET ALAMI DALAM PEMBUATAN BAKSO Cory Dian Alfarisi; Sunarno Sunarno; Anisa Mutamima; Ahmad Fadli; Silvia Reni Yenti; Wisrayetti Wisrayetti
JMM (Jurnal Masyarakat Mandiri) Vol 7, No 5 (2023): Oktober
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v7i5.17414

Abstract

Abstrak: Yayasan Al-Ikhwan yang berlokasi di Kelurahan Tangkerang Timur Pekanbaru merupakan sebuah yayasan yang secara aktif terlibat dalam proyek-proyek sosial, pendidikan, pemberdayaan ekonomi, budaya, dan kesehatan masyarakat. Yayasan ini membawahi berbagai unit operasi, termasuk unit usaha bakso Al-Ikhwan, yang saat ini menghadapi keterbatasan kuantitas produksi dan area pemasaran karena masa simpan bakso yang singkat pada suhu ruang. Pada kegiatan pengabdian masyarakat ini, tim dosen Jurusan Teknik Kimia Universitas Riau bermitra dengan Yayasan Al-Anshar, khususnya unit usaha bakso Ikhwan yang dikolela oleh yayasan tersebut. Kegiatan ini berfokus pada pemberdayaan unit usaha dan berupaya mengatasi hambatan yang sedang dihadapi mitra dengan mengajarkan mitra bagaimana membuat asap cair dari tempurung kelapa, yang dapat digunakan sebagai pengawet alami dalam produksi bakso. Kegiatan ini meliputi beberapa tahap diantaranya; koordinasi dengan pihak terkait, desain dan pembuatan reaktor pirolisis, uji coba alat, edukasi tentang konsep asap cair, serta pelatihan mengenai penggunaan peralatan dan produksi asap cair. Kegiatan pengabdian ini memberikan pemahaman yang lebih baik kepada tim produksi tentang pilihan alami untuk produksi dan pengawetan bakso. Hasil positif yang diperoleh dari kegiatan ini diantaranya peningkatan pengetahuan mengenai asap cair sebagai pengawet alami dalam pembuatan bakso (75%), peningkatan keterampilan dalam pembuatan asap cair secara mandiri (62%), dan peningkatan kualitas (masa simpan) produk.Abstract: The Al-Ikhwan Foundation which is located in Tangkerang Timur Ward, Pekanbaru is an organization that actively involved in social, educational, economic empowerment, cultural, and public health projects. Under its purview, various business units operate, including the Al-Ikhwan meatball business, facing production and market limitations due to the short shelf life of meatballs at room temperature. This activity focuses on empowering the business unit and addressing the challenges faced by the partner by teaching them how to produce liquid smoke from coconut shells, which can be used as a natural preservative in meatball production. The involvement includes several phases; coordination with related parties, design and construction of the pyrolysis reactor, testing runs, education on liquid smoke concept, and instruction on how to use the equipment and produce liquid smoke. The project gives the production team better understanding of all-natural options for meatball production and preservation. Positive outcomes gained, include enhanced meatball production, longer shelf life, elevated quality, and food safety. Additionally, this project may be used as a model for other similar microenterprises, easing pressing manufacturing and marketing issues. Positive results obtained from this activity include an increased knowledge of liquid smoke as a natural preservative in meatball production (75%), improved skills in independently producing liquid smoke (62%), and an enhancement in product quality (shelf life).
Hidrogenasi Simultan Pada Pirolisis Cangkang Sawit Menjadi Bio-Oil dengan Katalis ZSM-5 Anisa Mutamima; Syaiful Bahri; Sunarno; Wan Junaidi; Fathiyah Huwaidah
Journal of Bioprocess, Chemical and Environmental Engineering Science Vol 4 No 1 (2023): Journal of Bioprocess, Chemical, and Environmental Engineering
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, UNRI

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

Abstract

Increasing consumption of fossil fuels and decreasing oil production in Indonesia are the current energy problems. In order to overcome the threat of an energy crisis and optimize the potential of energy resources in Indonesia, research on renewable alternative energy is needed. One of the renewable energy sources is bio-oil. Bio-oil can be produced through the pyrolysis process of palm shell biomass using a ZSM-5 catalyst. In this study, the pyrolysis process was modified by adding hydrogen (hydrogenation pyrolysis), to produce bio-oil which has a higher calorific value. This study aims to determine the effect of pyrolysis temperature and ZSM-5 catalyst ratio on the yield of bio-oil in pyrolysis hydrogenation and to determine the physical and chemical characteristics of the resulting bio-oil. The pyrolysis hydrogenation process uses 50 grams of palm shells measuring -40+60 mesh, 500 ml silinap and a stirring speed of 300 rpm. The highest yield was obtained at a pyrolysis temperature of 320 oC and 2.5% ZSM-5 catalyst with a yield of 70.21%. The results of the physical characterization of bio-oil showed a heating value of 44.00 MJ/kg, a density of 0.972 g/ml, a viscosity of 1.021 cSt, a flash point of 49 oC, a pH of 3.8 and an acidity value of 51.51 g NaOH/g bio-oil. GC-MS analysis showed that the main ingredients of bio-oil were 50.29% acetic acid, 30.39% phenol, 8.19% methyl ester and 5.25% ethanol. The bio-oil obtained can be further processed to become an alternative energy source to replace petroleum.
A comparative study on pesticide residue profiles in locally grown rice from conventional and sustainable agricultural methods Indra Purnama; Farag M. Malhat; Anisa Mutamima; Fikratul Ihsan; Amalia
Jurnal Ilmiah Pertanian Vol. 20 No. 3 (2023): Jurnal Ilmiah Pertanian
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/jip.v20i3.17122

Abstract

Amid escalating concerns about pesticide residues in agricultural product, this study conducts a meticulous comparative analysis of pesticide residue profiles in locally grown rice, aiming to contribute essential insights for informed decision-making in agriculture. The overarching problem addressed involves identifying pesticides in rice from conventional and sustainable farming and understanding their potential environmental and health implications on food safety. Utilizing HPLC/MS-MS, the research discerns a notable absence of over 500 pesticide types in rice cultivated according to good agricultural practices (GAP). Conversely, rice from fields deviating from GAP guidelines reveals the presence of 7 pesticide active ingredients, with 2 exceeding globally established residue limits by twice the recommended amount. Notably, bifenthrin and tebuconazole, uncommonly used in the last one years, are identified. This study underscores the urgency of adhering to sustainable agricultural practices for the safety and quality of rice, offering critical insights for future research. It not only contributes to current knowledge but also emphasizes the global necessity of safe agricultural practices to safeguard our food supply.
Co-Authors Ahmad Fadli Ahmad Fadli Amalia Cory Dian Alfarisi Cory Dian Alfarisi Cory Dian Alfarisi Cory Dian Alfarisi Drastinawati Drastinawati Edy Saputra Farag M. Malhat Fathiyah Huwaidah Feblil Huda Fikratul Ihsan Fira Nabilah Ardi Ida Zahrina Indra Purnama Muhammad Syafiq Izzuddin Nurfatihayati Nurfatihayati Rozanna Sri Irianty Silvia Reni Yenti SUNARNO Sunarno Sunarno Syaiful Bahri Tiara Indah Fitrianingrum Utama, Panca Setia Wan Junaidi Wisrayetti Wisrayetti Yelmida Azis