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All Journal Jurnal Agribest Martabe : Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi Pertanian Jurnal Bio-Geo Material Dan Energi Jurnal Inovasi Pengabdian Masyarakat Pendidikan Mediagro AMMA : Jurnal Pengabdian Masyarakat
Ika Gusriani
Universitas Bengkulu
Agriculture, Biological Sciences & Forestry Arts Humanities Chemistry Education Electrical & Electronics Engineering Energy Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Nursing Social Sciences Other

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Aplikasi Pemanfaatan Tepung Mocaf (Modified Cassava Flour) Pada Beberapa Produk Pangan Di Madrasah Aliyah Mambaul Ulum Kabupaten Bengkulu Tengah Ika Gusriani; Hidayat Koto; Yusril Dany
Jurnal Inovasi Pengabdian Masyarakat Pendidikan Vol 2, No 1 (2021)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (581.794 KB) | DOI: 10.33369/jurnalinovasi.v2i1.19142

Abstract

Tepung Mocaf ( Tepung Singkong Modifikasi) merupakan Ubi Kayu Yang Telah diubah sehingga menyerupai Karakter Tepung Terigu. Tepung Mocaf memiliki kadar air 9,25%, Kadar protein 1,93%, kadar abu 0,30%, kadar pati 85,60%, kadar lemak 2,72%, kadar serat 0,21%. Pengabdian ini bertujuan untuk memberikan sejumlah informasi dan sosialisasi Tepung Mocaf sebagai pengganti dari Tepung terigu, sehingga diharapkan mampu mengurangi penggunaan Tepung terigu di masyarakat; memberikan informasi kandungan nutrisi; memberikan edukasi dan demonstrasi penggunaan tepung Mocaf pada beberapa produk pangan olahan seperti bakso, Mie basah dan, Cookies, biskuit, dan terutama pada Brownies Rendah Gluten;mengedukasi siswa dan pelaku usaha di Sekolah terhadap peluang Usaha Pemanfaatan Ubi Kayu menjadi Tepung Mocaf dan aplikasi Tepung Mocaf pada beberapa produk pangan. Pengabdian dilakukan dengan cara koordinasi dan sosialisasi, penyuluhan dan demonstrasi secara langsung di Sekolah Madrasah Aliyah Mambaul Ulum dihadiri oleh sejumlah Guru dan murid yang juga sebagai pelaku wirausaha di Sekolah tersebut. Pengabdian tersebut berjalan dengan baik dan lancar, hal ini dapat dilihat dari antusiasme guru dan murid yang ikut pelaksanaan demo aplikasi Tepung Mocaf berlangsung. Pengabdian ini perlu dilanjutkan dengan memanfaatkan Tepung Mocaf yang diaplikasikan pada beberapa produk pangan lainnya sehingga dapat memaksimalkan penggunaan tepung Mocaf yang bersumber dari pangan lokal. 
FERMENTASI TEPUNG KULIT UBI KAYU OLEH TRICHODERMA HARZIANUM UNTUK MEMPRODUKSI GLUKOSA Ika Gusriani; Hidayat Koto
JURNAL TEKNOLOGI PERTANIAN Vol. 11 No. 1 (2022)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/jtp.v11i1.1951

Abstract

Kulit ubi kayu merupakan limbah produk ubi kayu yang belum dimanfaatkan secara optimal, pemanfaatan pada kulit ubi kayu terkendala komponen Lignoselulosa, hemiselulosa dan lignin yang sulit untuk diuraikan menjadi bentuk lebih sederhana agar lebih mudah dalam mengolahnya untuk berbagai keperluan industri. Perombakan komponen lignoselulosa dapat dilakukan dengan berbagai cara salah satunya yaitu penggunaan Jamur lignoselulosa Trichoderma harziaum. Tujuan penelitian ini yaitu menentukan kondisi optimum fermentasi oleh Trichoderma harzianum terhadap limbah kulit ubi kayu dalam menghasilkan glukosa. Penelitian dilakukan dengan beberapa tahap yaitu : Penyiapan Media dan Reagen, Pengujian dan klarifikasi Trichoderma harzianum, Fermentasi dan Pengambilan Filtrat Enzim serta Pengukuran Sampel. Fermentasi mencapai kondisi optimum pada hari ke-4 dengan jumlah konidia mencapai 1,05 x 107 sel/ml. pH Optimum pertumbuhan Trichoderma harzianum yang menghasilkan aktivitas enzim tertinggi adalah pH 5, dengan konsentrasi optimum penggunaan substrat yaitu 1% menghasilkan 0,74 gr glukosa pada setiap 1 gr sampel kulit ubi kayu.
RAW MATERIAL HANDLING FOR IMPROVEMENT QUALITY OF FOOD PRODUCT Ika Gusriani; Bosman Sidebang
AMMA : Jurnal Pengabdian Masyarakat Vol. 1 No. 06 (2022): AMMA : Jurnal Pengabdian Masyarakat
Publisher : CV. Multi Kreasi Media

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

Abstract

The Women's Group who cares for the Environment and the Women's Community who Save the World Heritage Site in Curup Rejang Lebong, Bengkulu are facing challenges related to post-harvest handling of agricultural products, especially jackfruit, kecombrang, avocado, durian and several other forest products. In overcoming these problems, community service is carried out with the aim of educating partners regarding post-harvest handling of products to avoid damage if they are not properly cared for. Food spoilage can be caused, among others: growth and activity of microorganisms, especially bacteria, molds and yeasts, activity of enzymes in foodstuffs, insects, parasites and rats, temperature including heating and cooling, water content, presence of air including oxygen, light and too long and other factors. Anticipation of damage can be done by post-harvest management of food product raw materials, including Sorting, Sizing, Grading, Aging/curing, Degreening, Precooling, Coating, Packing. The expected result of this service is the understanding of partners about post-harvest handling and the stages of post-harvest treatment of agricultural products. Keywords: Grading, Post-harvest, Service, Sorting.
KARAKTERISTIK MINUMAN FUNGSIONAL EKSTRAK DAUN KERSEN ( Mutingia calabura L.) DAN MADU Nopi Sri Wahyunita; Ika Gusriani; Silvi Leila Rahmi
MEDIAGRO Vol 19, No 2 (2023): MEDIAGRO
Publisher : Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31942/mediagro.v19i2.8398

Abstract

Cherry  leaf is a leaf with strong antioxidant activity, so it is suitable for use as a functional drink. Functional drinks are drinks that have health functions, made from natural ingredients and are safe for daily consumption. This research was conducted with the aim to determine effect of the comparison of honey and cherry leaf extract (Muntingia calabura L.) on the characteristics of the functional drinks produced, as well as to determine the right formulation for the characteristics of cherry leaf extract functional drinks with the addition of honey. Parameters observed were antioxidant activity test, total dissolved solids analysis, Color Reader color analysis, degree of acidity, and organoleptic test. The results of the comparison of honey and cherry leaf extract had a significant effect on total dissolved solids, pH, color and organoleptic (taste, color and overall acceptability), but had no significant effect on antioxidant and organoleptic activity (scent). The best comparison formulation of honey and cherry leaf extract is 30% honey and 70% cherry leaf extract with a pH value of 3.66, total dissolved solids value of 26.93 0Brix, color description namely Yellow Red (YR), antioxidant activity of 85.93 %, aroma 3.10 (rather like), taste 4.05 (sweet), color 4.24 (brown) and overall acceptance 3.71 (like). In conclusion, cherry leaf extract functional drinks with honey are intended to increase the variety of functional drinks with high antioxidant characters that are easy to serve and ready to consume.  Keywords: Antioxidants; cherry leaves; extract, functional drinks, honey.  
Analisis Kepuasan Konsumen menggunakan Metode IPA (Importance Performance Analysis) pada Industri Sirop Kalamansi “Segar Asri” Kota Bengkulu Ika Gusriani; Hidayat Koto; Damres Uker; Rahel Salandofa S inaga
AGRIBEST Vol 7, No 2 (2023): September
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/agribest.v7i2.17698

Abstract

Jeruk Kalamansi merupakan tanaman khas provinsi Bengkulu. Jeruk Kalamansi umumnya dimanfaatkan menjadi sirop Kalamansi, dimana pengolahan ini melibatkan sejumlah industri sirop diantaranya “Segar Asri”. Tantangan industri sirop Kalamansi yakni memastikan produk memiliki kualitas dan disukai oleh konsumen. Solusi untuk mengetahui kepuasan konsumen pada produk yang ditawarkan yakni melalui sejumlah survei kepuasan konsumen. Penelitian ini menggunakan metode purposive sampling. Data diuji melalui uji realiabilitas dan validitas untuk menentukan atribut yang valid serta reliabel kemudian dianalisis menggunakan metode IPA (Importance Performance Analysis). Analisis kepuasan menggunakan metode CSI (Customer Satisfaction Index). Berdasarkan penelitian, analisis kesesuaian antara kinerja dan kepentingan menunjukkan bahwa atribut merek produk menjadi pertimbangan utama dalam pembelian sirop kalamansi “Segar Asri”. Indeks kepuasan konsumen diperoleh atribut produk sirop kalamansi “Segar Asri” termasuk ke dalam kriteria sangat puas, serta berdasarkan diagram IPA perbaikan atribut sirop kalamansi “Segar Asri” yaitu kesesuaian rasa, promosi, aroma, variasi bentuk, ukuran kemasan, dan ketahanan kemasan botol.
PEMANFAATAN CASCARA SEBAGAI BAHAN SABUN SCRUB DI DESA TAPAK GEDUNG KABUPATEN KEPAHIANG Suci Rahmawati; Ika Gusriani; Yetti Purnama
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 7, No 1 (2024): MARTABE : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v7i1.330-334

Abstract

Tapak Gedung merupakan salah satu desa di Kabupaten Kepahiang, Provinsi Bengkulu yang bergantung pada pertanian kopi. Di Desa ini terdapat air terjun Curug Embun yang berpotensi dikembangkan menjadi kawasan eduwisata. Kegiatan pengabdian pembuatan sabun scrub cascara dirancang untuk meningkatkan pengetahuan kelompok mitra sasaran di Desa Tapak Gedung dalam meningkatkan nilai jual produk olahan pertanian kopi. Kegiatan dilakukan dengan metode ceramah dan demonstrasi. Kelompok sasaran kegiatan ini adalah kader desa Tapak Gedung. Tim memberikan materi tentang pengembangan produk kopi dan pembuatan sabun. Demonstrasi pengolahan cascara menjadi sabun scrub dilakukan secara berkelompok dengan panduan dari tim pengabdian. Pre-test dan post-test diberikan pada partisipan kegiatan untuk mengukur peningkatan pengetahuan. Pemberian kuisioner kepuasan juga dilakukan untuk mengevaluasi pelaksanaan kegiatan. Kegitan pengabdian telah dilaksanakan pada tanggal 17 dan 18 Juni 2023 yang diikuiti oleh 20 orang kader desa. Kader desa berhasil mempraktekkan pembuatan sabun scrub cascara dan menghasilkan produk sabun dengan bentuk yang baik. Hasil pre-test dan post-test masing-masingnya adalah 38,95 dan 67,90. Evaluasi kepuasan mitra terlihat bahwa 73,7% mitra puas; 26,3% mitra cukup puas dan 0% mitra tidak puas terhada pelaksanaan kegiatan yang diberikan oleh tim pengabdian. Kesimpulan pelaksanaan kegiatan ini adalah mitra dapat mempraktekkan pembuatan sabun scrub cascara dan terdapat peningkatan pengetahuan mitra setelah pelaksanaan kegiatan.
The Effect of Starch Concentration on the Characteristics of Modified Purple Yam Starch Using the Precipitation Method: Pati uwi ungu modifikasi Yogi Parera; ulyarti ulyarti; Ika Gusriani
Journal BiGME Vol. 1 No. 2 (2021): Journal of Bio-Geo Material and Energy (BiGME), September 2021
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/bigme.v1i2.30773

Abstract

Purple yam starch-based edible film experienced high water vapor transmission rate. The use of composite starch using addition of modified starch of smaller size particles may decrease the rate. This study aimed to obtain starch concentrations that produced smallest size of modified starch, to produce composite starch for edible films and to determine the characteristics of edible films made out of native starch and edible films from composite starch (mixture of native starch and modified starch with the smallest size). This research was conducted in 2 stages: modification of purple yam starch by precipitation method and production of edible films from native starch and composite starch. This study was designed to produce modified starch using 5 levels of starch concentration (0,2%, 0,4%, 0,6%, 0,8%, and 1%) and 2 repetitions. The results showed that the treatment of 0,8% starch concentration produced the smallest particle size of starch (3,211 x 10,340 µm) up to (20,876 x 25,437 µm) with starch yield of 76,25%. Edible films made out composite starch have different characteristics than native starch alone. Edible films from composite starch produced higher thickness values ​​of 0.161 ± 0.007 mm, lower solubility 32,080 ± 4,671%, lower transparency of 10.644 ± 0.357% / mm and lower water vapor transmission rate (WVTR) of 24,701 ± 7,05 g / m2. hour and higher compressive strength 356,87 ± 7,38 gF than native starch edible films.
Physical, Chemical and Sensory Properties of Liquid Palm Sugar With The Addition of Canvas Seeds and Coconut Oil: Liquid Palm Sugar Rika Santika; Marniza Marniza; Ika Gusriani; Syafnil Syafnil
Journal BiGME Vol. 3 No. 2 (2023): Journal of Bio-Geo Material and Energy (BiGME), September 2023
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/bigme.v3i2.30961

Abstract

The common form of palm sugar is usually in solid form and needs to be dissolved before use. To facilitate utilization, palm sugar is processed into liquid palm sugar. One of the issues encountered during the production of liquid palm sugar is the formation of foam, which can decrease the quality of the liquid palm sugar. Therefore, measures are needed to anticipate foam formation, including the addition of candlenut seeds and coconut oil. This study aims to determine the influence of the addition of candlenut seeds and coconut oil on the physical and chemical characteristics of liquid palm sugar, identify the optimal levels of candlenut seeds and coconut oil that meet the national standard (SNI) for liquid palm sugar, and produce a liquid palm sugar product preferred by consumers. The research employed a Randomized Complete Block Design (RCBD) with a single factor and six treatment levels of candlenut seeds and coconut oil (0%, 0.1%, 0.3%, 0.5%, 0.7%, and 0.9%). Data analysis was conducted using Analysis of Variance (ANOVA). Based on the research results, the addition of candlenut seeds and coconut oil significantly influenced the viscosity of liquid palm sugar but had no significant effect on its color and moisture content. The addition of candlenut seeds and coconut oil had a significant impact on the chemical quality of liquid palm sugar, affecting ash content and total insoluble solids but showing no significant effect on pH and total dissolved solids. The treatment with 0%, 0.1%, and 0.3% additions of candlenut seeds and coconut oil met the quality requirements for moisture content, while the ash content in the 0%, 0.1%, and 0.3% treatments also complied with the standards. The addition of 0.9% candlenut seeds and coconut oil resulted in liquid palm sugar that met both SNI standards and consumer preferences.
Co-Authors Bosman Sidebang Damres Uker Hidayat Koto Marniza Marniza Nopi Sri Wahyunita Rahel Salandofa S inaga Rika Santika Silvi Leila Rahmi Suci Rahmawati Syafnil Syafnil Ulyarti Yetti Purnama Yogi Parera Yusril Dany