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ORGANOLEPTIC CHARACTERISTIC OF BROWNIES FROM MOCAF AND GREEN BEAN FLOUR Nezly Nurlia Putri; Nia Ariani Putri; Rahma Hariyanti
Food ScienTech Journal Vol 3, No 2 (2021)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v3i2.13141

The development of local food is one of the programs being promoted by the ministry of agriculture and as an effort to diversify food in the midst of the Covid-19 Pandemic. One of the local food commodities developed was cassava. Based on data from the Central Statistics Agency related to cassava productivity in Indonesia (2014 – 2018) it was in the range of 229.51 – 246.50 tons/year. the average percentage of flour consumption per capita from 2014 –2018 is 19.92%. In addition, the cassava industry had also begun to develop, namely the processing of cassava into Modified Cassava Flour (Mocaf). Organoleptically, the value of Mocaf (in terms of aroma and taste) was almost equivalent to wheat. One way to control the value of imported flour is by developing products based on local food ingredients. Based on this, local food preparations based on modified cassava flour were developed, namely mocaf and fortified green bean flour as a source of protein. Processed products from cassava and green bean are able to substitute the use of flour 10-100%. This study aims to determine the effect of MOCAF formulation and green bean flour on the organoleptic characteristics of brownies. The flour formulations used for the four treatments (MOCAF wheat flour and green bean flour) were based on the ratio of the composition of each flour. Furthermore, observations were made on the organoleptic characteristics of roasted brownies consisting of color, scent, texture, taste and after taste. Organoleptic test involved 30 untrained panelists using the hedonic method. Organoleptic test results illustrate that the overall product is acceptable, both in terms of taste, aroma, color, texture and after taste. In treatment A, which is brownies with a composition ratio of flour, mocaf and green bean flour (1:3:0), the panelists are generally preferable. In Treatment C, brownies with a composition ratio of flour, mocaf and green bean flour (1:2.33:0.75) only tasted better by the panelists. This indicates that the panelists prefer the addition of green bean flour less than mocaf.

Penyuluhan Cara Pengolahan Pangan yang Sehat dan Baik Kepada Warga Desa Sindangsari Kabupaten Serang Rifqi Ahmad Riyanto; Fitria Riany Eris; Tubagus Bahtiar Rusbana; Vega Yoesepa Pamela; Septariawulan Kusumasari; Winda Nurtiana; Zulfatun Najah; Nia Ariani Putri; Puji Wulandari; Ainun Nafisah; Nezly Nurlia Putri; Filki Ardiansyah; Muhammad Dhabit Dzikribillah
ABDI MOESTOPO: Jurnal Pengabdian Pada Masyarakat Vol 4, No 02 (2021): Juli 2021
Publisher : Universitas Prof. Dr. Moestopo (Beragama)

Cara Pengolahan Pangan yang Baik (CPPB) diperlukan untuk menjamin mutu produk pangan serta menjaga keamanan pangan sehingga produk pangan tersebut aman dan layak dikonsumsi. Seiring berkembangnya daerah Desa Sindangsari dengan telah selesainya pembangunan kampus salah satu PTN di sekitar desa tersebut, perlu adanya keterampilan dan kemampuan pengolahan pangan yang baik di sana. Terlebih lagi semakin banyak peluang untuk membuka usaha berbasis pangan di sekitar kampus nantinya. Tujuan kegiatan pengabdian ini adalah meningkatkan kesadaran dan pengetahuan warga Desa Sindangsari agar tercipta lingkungan yang lebih sehat dari segi pengolahan pangan. Langkah kegiatan pengabdian ini terdiri dari persiapan pelaksanaan kegiatan dalam bentuk komunikasi dengan perangkat desa setempat, pemaparan materi dan diskusi oleh dosen yang berkecimpung dalam bidang keamanan pangan, serta evaluasi hasil. Hasil pelaksanaan menunjukkan bahwa pemahaman peserta terhadap CPPB menjadi meningkat serta seluruh peserta berkeinginan untuk membagikan pengetahuannya kepada keluarga dan lingkungan sekitarnya. Tindak lanjut ke depannya salah satunya adalah pelatihan CPPB-IRT dengan fokus pengolahan pangan dari komoditas tertentu sehingga dapat langsung dipraktikkan oleh warga setempat.

Digital Marketing Training for MSMEs to Increase Marketing Channel of Local Banten Product Septariawulan Kusumasari; Fitria Riany Eris; Yudi LA Salampessy; Anggoro Suryo Pramudyo; Ratna Mega Sari; Bayu Meindrawan; Vega Yoesepa Pamela; Winda Nurtiana; Nezly Nurlia Putri; Karmelia Nurrohmah
MOVE: Journal of Community Service and Engagement Vol. 2 No. 2 (2022): November 2022
Publisher : EQUATOR SINAR AKADEMIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54408/move.v2i2.145

This community service activity is a digital marketing training conducted by a lecturer of Food Technology Study Program, Sultan Ageng Tirtayasa University to the people of Ciborang Village, Kadubeureum Village, Pabuaran District, Serang Regency. The purpose of this service activity is to provide training and practical knowledge of management knowledge in helping the people of Ciborang Villages represented by MSMEs Karisma Creativa, to improve the marketing of Banten local products with digital marketing strategies. The methods used are survey and direct material delivery, as well as simulations and discussions on digital marketing strategies. The results obtained were that the people of Ciborang Village, especially MSMEs Karisma Creativa member, were very enthusiastic in training and discussions. The results of this training are expected that the people of Ciborang Village, especially MSMEs Karisma Creativa, can optimize the use of the marketplace as a marketing tool to Increase Marketing Channel of Local Banten Product.

Pemanfaatan Sumber Pangan Lokal Khas Provinsi Banten (Talas Beneng Sebagai Bahan Baku Produk Keripik): Pengabdian Pengolahan kripik talas beneng Nezly Nurlia Putri; Nia Ariani Putri; Fitria Riany Eris; Vega Yoesepa Pamela; Septariawulan Kusumasari; Tubagus Bahtiar Rusbana; Puji Wulandari; Winda Nurtiana; Rifqi Ahmad Riyanto; Zulfatun Najah; Ainun Nafisah; Mohamad Ana Syabana; Muhammad Dhabit Dzikribillah; Rahma Hariyanti
Abdi-mesin: Jurnal Pengabdian Masyarakat Teknik Mesin Vol. 2 No. 2 (2022): Abdimesin
Publisher : Program Studi Teknik Mesin Universitas Pembangunan Nasional "Veteran" Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/abdi-mesin.v2i2.58

Pengabdian masyarakat yang sudah dilaksanakan oleh program Studi Teknologi Pangan Universitas Sultan Ageng Tirtayasa (Untirta) di Desa Talaga Warna, Kecamatan Pabuaran, Kabupaten Serang merupakan salah satu perwujudan dan pengaplikasian bidang ilmu atau kajian pada bidang rekayasa dan pengolahan pangan. Pengabdian masyarakat yang dilakukan oleh program studi teknologi pangan berkerjasama dengan Balai Penyuluhan Pertanian (BPP) Kecamatan Pabuaran dalam bentuk pelatihan pengolahan kripik talas beneng yang difokuskan pada penurunan kadar oksalat. Batas konsumsi kalsium oksalat adalah 71mg / 100g berat basah talas. Apabila terkonsumsi dapat menimbulkan pembengkakan pada bibir dan mulut atau rasa gatal pada lidah dan tenggorokan.Kadar kalsium oksalat tepung talas varietas beneng, mentega, semir dan hijau berkisar antara 219.3 - 759.9 ppm. Umbi talas beneng dapat meningkatkan potensi sumber pangan lokal dan pendapatan masyarakat setempat. Salah satunya kandungan karbohidrat yang tinggi dan mensubstitusi beras. Kegiatan pengabdian ini bertujuan untuk memperkenalkan dan meningkatkan pemanfaatan sumber pangan lokal talas beneng sebagai bahan baku olahan produk pangan, memberikan informasi dan solusi cara menurunkan kandungan oksalat serta meningkatkan ketrampilan dan pengetahuan masyarakat tentang teknologi pengolahan pangan. Pelaksanaan kegiatan ini terdiri dari tujuh tahapan dengan pendekatan partisipatif. Hasil pengabdian di Desa Telaga Warna adalah Ibu-ibu mampu menjelaskan sumber pangan lokal dan pemanfaatan talas beneng sebagai bahan baku olahan produk pangan, mendapatkan solusi alternatif dari kendala yang ditemukan dilapangan dan kegiatan ini berjalan dengan lancer dimana terlihat antusias dan semangat ibu-ibu mengikuti kegiatan ini

ANALISIS PENENTUAN HARGA POKOK USAHA TANI BERAS PADA KECAMATAN WALANTAKA KOTA SERANG kiki Roidelindho; Dian Puspita Novrianti; Samsu Hilal; Nezly Nurlia Putri
JURNAL REKAYASA SISTEM INDUSTRI Vol 8 No 1 (2022): (November 2022)
Publisher : Universitas Putera Batam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33884/jrsi.v8i1.6515

In industry, especially the agricultural industry, in producing products that will be sold to consumers, one of the important aspects of conducting agricultural business, especially rice cultivation, must pay attention to the basic price. Determination of the cost of goods is intended to minimize losses that can occur. To obtain the basic price of rice farming, calculations are made of crop production, costs of fertilizers and medicines, tax expenses, capital interest, equipment depreciation, labor costs, transportation costs. In this study the method used was purposive sampling with the consideration that the largest rice producing area was in the Walantaka sub-district. The data was taken from farmers in 3 sub-districts, namely Nyapah, Tegal Sari and Lebakwangi sub-districts. The results of the study showed that the costs incurred for rice farming were Rp. 6,223,500 (Nyapah), Rp. 5,993,500 (Tegal Sari), Rp. 5,930,000 (Lebak Wangi). The basic price of rice farming results was obtained at Lebakwangi Rp. 6,760.00, Tegal sari Rp. 6,117.00 and Nyapah Rp. 5,331.00 based on explicit and implicit cost calculations. For the basic price based on explicit costs, the price obtained is Rp. 4,576 (Nyapah), Tegal Sari is Rp. 5,257, Lebakwangi is Rp. 5,813 . Keywords: Rice farming, production costs, basic prices

PENGARUH BAURAN PEMASARAN TERHADAP MINAT BELI ULANG KONSUMEN GERAI ES TEH INDONESIA DI KOTA SERANG Nezly Nurlia Putri; Barkah Alkhaliq; Aria Cendana Kusuma
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 1 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

The market demand for ready-to-drink beverages has increased significantly. This can be seen from the many drink outlets of various brands and types of contemporary drinks that continue to appear in the midst of Indonesian society. This study aims to determine the effect of the marketing mix on consumer repurchase intention and the most influential factors on consumer repurchase interest of Es Teh Indonesia Outlet consumers in Serang City. The variables used in this study are product, price, place, promotion, people, physical facilities and processes. All of these variables are independent variables, while as the dependent variable is the buying interest. Data collection techniques were carried out by distributing online questionnaires and had been filled out by 100 respondents. The number of respondents used was 30 respondents with the criteria of having bought and consumed Es Teh Indonesia drinks. The sampling technique used is non-probability sampling, and the sampling method used is judgmental sampling. The method used in this research is descriptive statistical analysis. The results showed that all marketing mix variables simultaneously have no significant effect on repurchase intention of Indonesian Ice Tea drinks with a significance level of 0.066 which is greater than 0.05 level of significance. Meanwhile, the marketing mix variable that has the most influence on consumers' repurchase interest at Es Teh Indonesia Outlet in Serang is the type of product offered, with a value of  = -0.176.

Pemanfaatan Sumber Pangan Lokal Khas Provinsi Banten (Talas Beneng Sebagai Bahan Baku Produk Keripik) Nezly Nurlia Putri; Nia Ariani Putri; Fitria Riany Eris; Vega Yoesepa Pamela; Septariawulan Kusumasari; Tubagus Bahtiar Rusbana; Puji Wulandari; Winda Nurtiana; Rifqi Ahmad Riyanto; Zulfatun Najah; Ainun Nafisah; Mohamad Ana Syabana; Muhammad Dhabit Dzikribillah; Rahma Hariyanti
abdimesin Vol. 2 No. 2 (2022): AbdiMesin
Publisher : abdimesin

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

Pengabdian masyarakat yang sudah dilaksanakan oleh program Studi Teknologi Pangan Universitas Sultan Ageng Tirtayasa (Untirta) di Desa Talaga Warna, Kecamatan Pabuaran, Kabupaten Serang merupakan salah satu perwujudan dan pengaplikasian bidang ilmu atau kajian pada bidang rekayasa dan pengolahan pangan. Pengabdian masyarakat yang dilakukan oleh program studi teknologi pangan berkerjasama dengan Balai Penyuluhan Pertanian (BPP) Kecamatan Pabuaran dalam bentuk pelatihan pengolahan kripik talas beneng yang difokuskan pada penurunan kadar oksalat. Batas konsumsi kalsium oksalat adalah 71mg / 100g berat basah talas. Apabila terkonsumsi dapat menimbulkan pembengkakan pada bibir dan mulut atau rasa gatal pada lidah dan tenggorokan.Kadar kalsium oksalat tepung talas varietas beneng, mentega, semir dan hijau berkisar antara 219.3 - 759.9 ppm. Umbi talas beneng dapat meningkatkan potensi sumber pangan lokal dan pendapatan masyarakat setempat. Salah satunya kandungan karbohidrat yang tinggi dan mensubstitusi beras. Kegiatan pengabdian ini bertujuan untuk memperkenalkan dan meningkatkan pemanfaatan sumber pangan lokal talas beneng sebagai bahan baku olahan produk pangan, memberikan informasi dan solusi cara menurunkan kandungan oksalat serta meningkatkan ketrampilan dan pengetahuan masyarakat tentang teknologi pengolahan pangan. Pelaksanaan kegiatan ini terdiri dari tujuh tahapan dengan pendekatan partisipatif. Hasil pengabdian di Desa Telaga Warna adalah Ibu-ibu mampu menjelaskan sumber pangan lokal dan pemanfaatan talas beneng sebagai bahan baku olahan produk pangan, mendapatkan solusi alternatif dari kendala yang ditemukan dilapangan dan kegiatan ini berjalan dengan lancer dimana terlihat antusias dan semangat ibu-ibu mengikuti kegiatan ini.

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