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All Journal Habitat SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pengabdian dan Pemberdayaan Masyarakat Kepulauan Riau (JPPM KEPRI)
Tartila Fitri
Institut Teknologi dan Bisnis Muhammadiyah Banyuwangi
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Pelatihan Pembuatan Serbuk Minuman Instan Buah Naga Kepada Ibu-Ibu PKK Kecamatan Genteng Kabupaten Banyuwangi supriadi supriadi; Azwar Annas; Iid Mufaidah; Tartila Fitri; Adinda Sukmaningati; Minuk Sri Hartati
Jurnal Pengabdian dan Pemberdayaan Masyarakat Kepulauan Riau (JPPM Kepri) Vol 2 No 2 (2022): Volume 2 Nomor 2, 2022
Publisher : STAIN SULTAN ABDURRAHMAN KEPRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35961/jppmkepri.v2i2.492

Abstract

Kabupaten Banyuwangi memiliki perkebunan buah naga mencapai 3.786 hektar. Produktivitas buah naga banyuwangi adalah 82.544 ton per tahun. Harga buah naga saat musim panen mengalami penurunan. Buah naga dijual dengan harga yang relatif murah, oleh karena itu perlu dilakukan suatu tindakan untuk mendongkrak nilai ekonomi buah naga. Pengabdian kepada masyarakat dilakukan untuk meningkatkan keterampilan masyarakat Kegiatan pengabdian ini dilaksanakan di Kecamatan Genteng, Kabupaten Banyuwangi dengan beberapa tahapan: Survey lapangan, Koordinasi, persiapan dan pelaksaan serta evaluasi pengabdian. Pengolahan pembuatan minuman serbuk instan buah naga merupakan salah satu bentuk kegiatan pengolahan yang sederhana Kegiatan Pengabdian kepada Masyarakat ini sangat diapresiasi oleh peserta dapat dilihat dari antusias dan keaktifannya peserta dalam bertanya dan mengikuti kegiatan ini, secara keseluruhan peserta merasakan puas terhadap kegiatan yang diselengarakan. Diharapkan masyarakat memiliki keterampilan mengolah buah naga dan dapat meningkatkan nilai ekonomi buah naga.
PENINGKATAN PEREKONOMIAN RUMAH TANGGA MELALUI ALIH TEKNOLOGI PENGOLAHAN MINUMAN SUSU FERMENTASI Tartila Fitri; Iid Mufaidah; Supriadi Supriadi; Faris Dian Pratama
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 6, No 4 (2022): Desember
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v6i4.10713

Abstract

ABSTRAKSejak pandemi Covid-19 melanda berbagai negara didunia, termasuk juga negara Indonesia, masyarakat mulai menyadari tentang pentingnya memilih makanan dan minuman yang memiliki fungsi khusus untuk kesehatan biasa disebut pangan fungsional. Salah satu pangan fungsional yang digemari oleh masyarakat saat ini adalah yoghurt. Program pengabdian kepada masyarakat ini bertujuan untuk memberikan pengetahuan tentang alih teknologi pembuatan minuman fermentasi berbasis susu dan juga peluang usaha terhadap diversifikasi produk makanan dan minuman kepada kelompok PKK Kecamatan Genteng. Sehingga masyarakat mempunyai pengetahuan yang lebih terhadap teknologi pengolahan dan manfaat produk fermentasi berbasis susu dan peluang usahanya. Metode yang dikembangkan dalam kegiatan ini terdiri dari lima tahapan yaitu survey lapangan, koordinasi, persiapan, sosialosasi dan evaluasi. Adapun hasil kegiatan pengabdian kepada masyarakat ini meningkatkan pengetahuan masyarakat khususnya kelompok PKK Kecamatan Genteng tentang teknologi dan manfaat fermentasi pangan. Hal tersebut dibuktikan dengan hasil kuisioner dimana 100% peserta belum pernah mengetahui bagaimana cara mengolah pangan fermentasi. Selain itu hasil post test para peserta pengabdian kepada masyarakat mempunyai rata-rata 72,2 yang dapat diartikan bahwa rata-rata peserta sudah memahami materi yang disampaikan oleh pemateri. Kata kunci: teknologi pangan; yoghurt; fermentasi; pandemi covid-19 ABSTRACTSince the Covid-19 pandemic hit various countries in the world, including Indonesia, people have begun to realize the importance of choosing foods and drinks that have special functions for health, commonly called functional foods. One of the most popular functional foods today is yogurt. This community service program aims to provide knowledge about the technology transfer of milk-based fermented drinks and also business opportunities for food and beverage products to the PKK group in Genteng District. So that the community has good knowledge of processing technology and the benefits of milk-based fermented products and opportunities to develop more. The method developed in this activity consists of five stages, namely field surveys, coordination, preparation, socialization and evaluation. The results of this community service activity increase public knowledge, especially the PKK group in Genteng District about the technology and benefits of food fermentation. This is proven by the results of the questionnaires that have existed where 100% of the participants do not know how to process fermented food. In addition, the post test results of the community service participants have an average of 72.2 which means that on average the participants have understood the material presented by the presenters. Keywords: food technology; yoghurt; fermentation; covid-19 pandemic
Vannamei (Litopenaeus vannamei) Frozen Shrimp Raw Material Inventory Management With Supply Chain Management Approach Iid Mufaidah; Tartila Fitri; Sony Swasono; Yuli Wibowo
HABITAT Vol. 34 No. 1 (2023): April
Publisher : Department of Social Economy, Faculty of Agriculture , University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.habitat.2023.034.1.5

Abstract

Raw material inventory is one of the most expensive assets of the company, especially at national private companies in Banyuwangi is developing a frozen vannamei shrimp agro-industry with PND commercial products (Peeled and Devained). Companies often experience problems with losing sales profits if export demand tends to increase, because companies have not maximized their inventory management. So by using a three-level supply chain management approach, namely the level of finished products, the level of processing and the level of raw materials, it is important to ensure the availability of finished products at any time. Through this approach, the average amount of raw material needed for production of each PND product is PND 26/30 of 12,333.33 kg/month, 31/40 of 75,416.67 kg/month, 41/50. 28,750 kg/month, 51/60 42,250 kg/month, 61/70 21,083.33 kg/month, and 71/90 11,083.33 kg/month. so that the company's service level for PND finished products is above 100%, which is an average of 111,39%.
Household Food Security Analysis Case Study on Sustainable Food House Area Program (KRPL) in Bandungrejosari Village, Sukun District, Malang Tartila Fitri; Iid Mufaidah; Nuhfil Hanani; Hery Toiba
HABITAT Vol. 33 No. 2 (2022): August
Publisher : Department of Social Economy, Faculty of Agriculture , University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.habitat.2022.033.2.18

Abstract

The population of Indonesia increases every year, so there is an increase in demand for food, both commodities of grain, vegetables, fruit and others. If the demand for food continues to increase and is not supported by increasing food production there will also be food insecurity at certain times. The government's policy to overcome this problem is the Acceleration of Food Consumption Diversification (P2KP) and its program namely Sustainable Food House Area (KRPL). The purpose of this study is to analyze household food security using a quantitative aspect approach (TKE and TKP) and quality aspects (PPH score) The results of the study PPH scores achieved by KRPL participating households and not KRPL participants were 86.6 and 75.9, respectively. This value shows the pattern of food consumption that has not varied. However, it can be seen that participating households of KRPL have more food consumption than households not participating in KRPL While the energy consumption and non-participant household protein of KRPL still have not reached the consumption recommendations set by the government, amounting to 1883.5 kcal / capita / day and 49.7 gram / capita / day.
Co-Authors Adinda Sukmaningati Azwar Annas Faris Dian Pratama Hery Toiba Iid Mufaidah Minuk Sri Hartati Nuhfil Hanani Sony Swasono Supriadi Supriadi supriadi supriadi Yuli Wibowo