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All Journal Agrointek Jurnal Media Pengabdian Kepada Masyarakat (JM-PKM)
Diki Danar Tri Winanti
Progam Studi Teknologi Hasil Pertanian, Universitas Lampung, Bandar Lampung, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Law, Crime, Criminology & Criminal Justice Social Sciences

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Peningkatan umur simpan kolang-kaling dengan larutan ekstrak kayu manis (Cinnamomum burmannii) dan ekstrak cengkeh (Syzygium aromaticum) sebagai bahan pengawet alami Otik Nawansih; Haidar Bani Abdillah; Novita Herdiana; Diki Danar Tri Winanti
AGROINTEK Vol 16, No 2 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i2.10776

Abstract

Kolang-kaling is a half-ripe palm fruit. Its vitamins and minerals were efficacious in maintaining health. Kolang-kaling damage was characterized by a change in color to brown and a change in texture. Ingredients to maintain the quality for example cinnamon and clove extract. The purpose of this study was to determine the best concentration of cinnamon extract (0.3 %, 0.4 %, 0.5 %) and clove extract (0.4 %, 0.6 %, 0.8 %) as natural preservatives to the shelf life of kolang-kaling with optimal sensory properties. Kolang-kaling in syrup was stored at room temperature and observed the shelf life using conventional methods on days 0, 7, 14, 21, 28 and 35. Observed parameters include shelf life, pH, moisture content, protein, fat, degree of syrup brix, fierce levels, total plate numbers, and hedonic tests. Data analysis uses descriptive methods. The results showed that kolang-kaling in syrup with a concentration of 0.5 % cinnamon and 0.4 % cloves was preferred by hedonic panelists with a score of 3.05. The results of the total plate number test show the results of 3.1 x 104 colonies/gr, which means that it has not been able to meet the provisions of the Total Plate Number of SNI 01-4472-1998.
PELATIHAN PEMBUATAN ABON DARI DAGING SAPI UNTUK MENAMBAH PENDAPATAN IBU-IBU RUMAH TANGGA Kusuma Adhianto; Diki Danar Tri Winanti; Muhammad Husaini; Dian Kurniawati
Jurnal Media Pengabdian Kepada Masyarakat Vol. 1 No. 2 (2022): JM-PKM
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1012.731 KB) | DOI: 10.37090/jmpkm.v1i2.744

Abstract

Beef is a source of food that is much needed and consumed by humans, because it has a high protein content. Protein has a function as a building, regulatory, and replacement substance for body parts or tissue that has been damaged. In addition, protein can also be a source of energy and contains essential amino acids needed by the human body. Beef is widely marketed by sellers and is easily available. Beef can be used to become shredded so that it has added value. Housewives in Rantau Fajar Village Raman Utara District Lampung Timur Regency have a habit after completing household tasks, they do not have other jobs. Usually they visit each other with neighbors and chat which is of no use. The team for community service at the University of Lampung plans to conduct training in making beef shredded to train housewives who do not have jobs to have the skills to make beef shredded. The aim of the training in making beef floss for housewives in Rantau Fajar Village Raman Utara District Lampung Timur Regency is to provide knowledge and skills to housewives so that they have skills. With the acquired skills, it is hoped that they can increase their household income. The results of the community service that were carried out received a very enthusiastic appreciation from the community, as well as increased public knowledge about how to make shredded beef which has high nutritional value, as well as technology transfer in the form of a slicer that separates the oil content from beef shredded.
Co-Authors Dian Kurniawati Haidar Bani Abdillah Kusuma Adhianto Muhammad Husaini Novita Herdiana Otik Nawansih