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All Journal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Inovasi Penelitian
Wijantri Kusumadati
Universitas Palangka Raya
Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Law, Crime, Criminology & Criminal Justice Public Health Social Sciences

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Introduksi Teknologi Pengolahan Kacang Koro Pedang dalam Rangka Inisiasi Sentra Olahannya di Desa Tahai Baru Kalimantan Tengah Sih Winarti; Wijantri Kusumadati; Hastin Ernawati Nur Chusnul Chotimah; Gusti Irya Ichriani
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 5 No 3 (2020): 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 | Full PDF (390.791 KB) | DOI: 10.33084/pengabdianmu.v5i3.1248

Abstract

Tahai Baru Village is one of the villages in Maliku Subdistrict, Pulang Pisau Regency, Central Kalimantan, which received funding for the implementation of the koro sword (cangkordang) cultivation activities through the Joint Family Business Program (KUBE) program (PKH). Training and assistance need to be done considering that the Tahai Baru village community does not yet have the knowledge and skills and do not yet know the technology. The purpose of this activity is to increase the knowledge and skills of the people of Tahai Baru Village, Maliku District, Pulang Pisau Regency, in seeing alternative uses of natural resources, especially cangkordang, and increasing community income through processing and packaging of processed cangkordang products. Some approaches are carried out through counseling, training, mentoring, exposure of activities, and evaluating the sustainability and success of the program. The results of the activity showed that the community of Tahai Baru village had knowledge and skills about processing cangkordang and marketing several processed cangkordang products. The implementation of the Mitra Desa Development Program is expected to be able to bring a change in the impact on improving the social welfare of KUBE PKH members and establishing a sustainable partnership between Tahai Baru Village and Palangka Raya University.
PENGARUH FORMULASI SANTAN DAN LABU KUNING (Cucurbita moschata) TERHADAP SIFAT FISIK DAN KIMIA ES KRIM Selvie Mahrita; Wijantri Kusumadati; Evi Faridawaty; Tianto Tianto
Jurnal Inovasi Penelitian Vol 3 No 8: Januari 2023
Publisher : Sekolah Tinggi Pariwisata Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/jip.v3i8.2391

Abstract

Penelitian ini bertujuan untuk mencari pengaruh formulasi dari santan dan labu kuning terhadap sifat fisik dan kimia es krim agar mendapatkan formulasi terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) yang terdiri dari satu faktor, yaitu campuran formulasi antara santan dan labu kuning. Penelitian ini menggunakan 4 perlakuan formulasi, yaitu : A0 (50% santan dan 50% labu kuning), A1 (40% santan dan 60% labu kuning), A2 (30% santan dan 70% labu kuning) dan A3 (20% santan dan 80% labu kuning). Pada penelitian ini terdapat 4 perlakuan dan 5 kali ulangan, sehingga terdapat 20 sampel satuan percobaan. Parameter yang di uji meliputi daya leleh (menit), kadar protein (%), kadar air (%), kadar lemak (%), total padatan (%) dan uji organoleptik. Berdasarkan hasil penelitian, formulasi santan dan labu kuning berpengaruh nyata terhadap daya leleh (menit), kadar protein (%), kadar air (%), kadar lemak (%), total padatan (%) dan uji organoleptik berdasarkan parameter warna dan tekstur, tetapi tidak berpengaruh nyata terhadap rasa dan aroma. Perlakuan A0 (50% santan dan 50% labu kuning) adalah pelakuan terbaik, karena kadar lemak, kadar air dan total padatan memenuhi Standar Nasional Indonesia (SNI) produk es krim.
Pengenalan dan Pemanfaatan Tanaman Penghasil Karbohidrat Non Beras dan Gandum sebagai Bahan Dasar Usaha Kuliner untuk Siswa Sekolah Menengah Kejuruan: Introduction and Utilization of Non-Rice and Wheat Carbohydrate Yield Plants as Based Materials for Culinary Business for Vocational High School Students Mofit Saptono; Sri Endang Agustina Rahayuningsih; Ivone Christiana; Wijantri Kusumadati; Zahrotun Nafisah
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 8 No. 5 (2023): 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.v8i5.5010

Abstract

Several carbohydrate source plants are well known to the people of Indonesia, seven of which are corn, bananas, sago, cassava, potatoes, sweet potatoes, and taro. Simultaneous efforts by introducing the potential of these plants to be used as culinary products is one thing that can be done. Vocational High Schools (SMK) with culinary expertise can help. Based on this, community service activities were carried out by a team from Palangka Raya University with a target of 40 students and teachers at SMK Negeri 3 Palangka Raya. Activities were carried out by outreach, consultation, interactive discussion, and hands-on practice of introducing and making cakes made from non-rice and wheat, as well as surveys of perceptions. This activity aims to provide socialization about non-rice and wheat carbohydrate source plants, nutritional value, and using safe chemicals for food. After this work was carried out, 51.40% of students were very satisfied, and 90.02% of students understood non-rice and wheat carbohydrate-producing plants and their processing. Students' understanding of the nutrition of non-rice and wheat commodities and the use of safe chemicals increased to 74.85% of the total number of students. Furthermore, guidance is needed so students can promote their culinary products and understand the flow of obtaining SPP-IRT.
Co-Authors Evi Faridawaty Gusti Irya Ichriani Hastin Ernawati Nur Chusnul Chotimah Ivone Christiana Mofit Saptono Selvie Mahrita Sih Winarti Sri Endang Agustina Rahayuningsih Tianto Tianto Zahrotun Nafisah