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All Journal Dinamisia: Jurnal Pengabdian Kepada Masyarakat Jurnal Agroekoteknologi dan Agribisnis Jurnal Pengembangan Agroindustri Terapan
Novita Herdiana
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Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Industrial & Manufacturing Engineering Social Sciences Other

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Introduksi Produk Olahan Ubi Jalar Pada Anggota Ika Tanjung Sakti, Bandar Lampung Neti Yuliana; Dewi Sartika; Samsu Udayana Nudin; Novita Herdiana; Pramita Sari Anungputri
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 2 (2020): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (355.724 KB) | DOI: 10.31849/dinamisia.v4i2.2718

Abstract

Sweet potato is a non-rice carbohydrate food that has health and nutritional benefits, so it needs to be disseminated in the community. This community extention program aimed to increase the understanding of the target community regarding the diversification of sweet potatao processing into various rice substitution products, as well as providing knowledge of the benefits of sweet potato from the nutritional and health aspects. The participant audiences was the Tanjung Sakti IKA group members, Sukarame, Bandar Lampung. The method used was lecture, discussion, and evaluation. The results of the activity showed that the change percentage in participants' knowledge about the benefits of sweet potatoes increased by 85%, and that about the processed sweet potato products by 67-100% depending on the type of product. In general, participants consider counseling or introduction of sweet potatoes was useful. Keywords: Tanjung Sakti IKA, health and nutritional benefits, processed products, sweet potatoes
STUDI KEAMANAN PANGAN HEWANI DI BANDAR LAMPUNG Wisnu Satyajaya; Novita Herdiana
Jurnal Agroekoteknologi dan Agribisnis Vol. 1 No. 1 (2017)
Publisher : Politeknik Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (8564.755 KB) | DOI: 10.51852/jaa.v1i1.401

Abstract

The use of hazardous ingredients is a food safety problem encountered in the community, therefore food evaluation is needed to be done regularly. This study aimed to identify the use of hazardous materials in animal source foods in Bandar Lampung. The research with purposive random sampling was conducted on three traditional markets namely Pasar Tugu, Pasar Gudang Lelang, and Pasar Sukarame. The result of qualitative test showed that from 24 samples, there were 11 samples contained dangerous materials, namely formalin, borax, and chlorine which were spreaded over the three research locations. Abstrak Penggunaaan bahan berbahaya masih menjadi masalah keamanan pangan yang ditemui di masyarakat sehingga pengujian terhadap pangan yang beredar perlu dilakukan secara rutin. Penelitian ini bertujuan untuk mengidentifikasi penggunaan bahan berbahaya pada produk hewani di Bandar Lampung. Penelitian dengan purposive random sampling dilakukan pada tiga pasar tradisional yaitu Pasar Tugu, Pasar Gudang Lelang, dan Pasar Sukarame. Hasil pengujian kualitatif menunjukkan dari 24 sampel terdapat 11 sampel mengandung bahan berbahaya yaitu formalin, boraks, dan klorin yang tersebar pada ke tiga lokasi penelitian.
THE COMPARISON OF CALCIUM OXALATE CONCENTRATIONS WITH DIFFERENT EXTRACTION METHODS IN PORANG FLOUR (AMOPHALUS MUELLERI BLUME) Suci Hardina Rahmawati; Novita Herdiana
Jurnal Pengembangan Agroindustri Terapan Vol 2 No 1 (2023)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jupiter.v2i1.2889

Abstract

This study aims to compare the concentration of calcium oxalate in porang flour (Amophalus Muelleri Blume) using different extraction methods. The extraction method used is direct (non-stratified) extraction and stratified extraction. The percentage of purity of porang flour from multistage and non-stratified extraction, respectively, was 2.16% and 2.62%. Efficiency of ethanol content in the direct/non-staged purification process is 80% ethanol, while for the graded efficiency the levels are 40%, 60%, and 80%. Visual observations including flour color, viscosity, and proximate test showed purification of porang flour using graded extraction gave better results than ordinary/unstaged extraction.
Co-Authors Dewi Sartika Neti Yuliana Pramita Sari Anungputri Samsu Udayana Nudin Suci Hardina Rahmawati Wisnu Satyajaya