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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Jurnal Agercolere JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Prosiding Seminar Nasional Mini Riset Mahasiswa Jurnal Pengabdian Masyarakat Teknologi Pertanian
Widya Rahmawaty Saman
Ilmu Dan Teknologi Pangan, Universitas Negeri Gorontalo
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Engineering Public Health Social Sciences Other

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Identifikasi Kadar Air Sagu Kering dan Sagu Basah Setelah Penyimpanan dan Pengeringan Sakinah Ahyani Dahlan; Widya Rahmawaty Saman; Kyenky Anjelin Mokodompit; Aprilia Pakaya; Siti Rahmatia Hikmawati; Sulistiani Muti
Seminar Nasional Mini Riset Mahasiswa Vol 1, No 2 (2022)
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (359.22 KB)

Abstract

Sagu berpotensi sebagai sumber daya pengembangan pedesaan di daerah rawa tropis. Hal tersebut didukung oleh nilai sagu sebagai bahan pangan utama untuk beberapa daerah khususnya di Timur Indonesia. Penelitian ini bertujuan untuk mengetahui karakteristik fisik sagu basah dan sagu kering, penyimpanan produk sagu basah dan sagu kering, serta nilai kadar air produk sagu basah dan sagu kering kemudian membandingkan dengan SNI Kadar Air produk sejenis. Metode yang digunakan dalam penelitian ini adalah metode deskriptif. Hasil uji kadar air yang dilakukan memperoleh data kadar air sagu kering  dan sagu basah masing-masing sebesar 17,473% dan  14,577%. Uji karakteristik warna pada sagu terdapat perbedaan pada sagu basah dan sagu kering dimana pada sagu memiliki warna agak putih kekuning-kuningan sedangkan sagu kering berwarna agak kecoklatan hal ini diduga karena pengaruh suhu atau panas yang digunakan untuk pengeringan, dan untuk tektur pada sagu kering  memiliki tekstur kasar seperti tepung sedangkan sagu basah memiliki tekstur sedikit lembut dan lembab.
PENYULUHAN KEAMANAN PANGAN MELALUI EDUKASI CEK KLIK DI DESA LONUO KECAMATAN TILONGKABILA KABUPATEN BONE BOLANGO Marleni Limonu; Widya Rahmawaty Saman
Jurnal Pengabdian Masyarakat Teknologi Pertanian Vol 1, No 2 (2022)
Publisher : Universitas Negeri Gorontalo

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Abstract

Desa Lonuo merupakan desa yang terletak di kecamatan Tilong Kabila, Kabupaten Bone Bolango, dan terletak di lingkar kampus 4 Universitas Negeri Gorontalo. Saat ini produk olahan pangan banyak bermunculan dengan berbagai varian rasa dan jenis kemasan. Permasalahan yang sering muncul adalah banyak yang belum memiliki izin edar atau telah lewat kadaluwarsa. Kegiatan ini bertujuan untuk meningkatkan pengetahuan masyarakat Desa Lonuo tentang keamanan pangan, khususnya melalui pengenalan slogan CEK KLIK BPOM. Metode yang digunakan yaitu metode ceramah bervariasi, metode diskusi, metode tanya jawab, metode demonstrasi, dan metode praktek. Peserta sebanyak 20 orang, bertempat di Kantor Desa Lonuo. Evaluasi kegiatan dilakukan melalui pengisian angket untuk menjaring umpan balik (respon) peserta. Umpan balik berupa penilaian Sangat baik (SB), baik (B) dan cukup (C) terhadap tujuh aspek, yang mencakup : judul materi; penyajian materi; motivasi peserta; pemahaman materi; kesesuaian materi; manfaat bagi diperoleh; dan kemudahan dalam kegiatan. Hasil angket terhadap ketujuh aspek berturut-turut sebagai berikut : (1) SB 60%, B 40%, C=0 ; (2) SB 65%, B 35%, C=0 ; (3) SB 55%, B 40%, C=5% ; (4) SB 60%, B 35%, C=5% ; (5) SB 50%, B 50%, C=0% ; (6) SB 90%, B 10%, C=0% dan (7) SB 75%, B 25%, C=0%. Berdasarkan hasil tersebut, diperoleh bahwa sebagian besar (rata-rata 65%) peserta merespon sangat baik terhadap seluruh materi Edukasi Cek KLIK. Serta sangat paham dan termotivasi untuk menerapkan dan menggunakan pangan yang aman sesuai materi CEK KLIK. 
Fermented Pulut Corn Milk Processing Training As Community Empowerment Efforts Bumi Bahari Village, Gorontalo Province Syam S. Kumaji; Astin Lukum; Margaretha Solang; Muhammad Isra; Asniwati Zainuddin; Widya Rachmawaty Saman
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 7 No 1 (2023): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Perkumpulan Dosen Indonesia Semesta (DIS) Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36339/je.v7i1.741

Abstract

Pulut corn has various physicochemical characteristics compared to non-pulut corn. Adequate nutritional content makes pulut corn potentially capable of supporting the diversification of the food industry, one of which is used as fermented corn milk. The purpose of implementing this activity is for the community to gain knowledge about the processing of corn pulut as fermented milk. The activity was carried out in Bumi Bahari Village, Popayato District, Pohuwato Regency, Gorontalo Province in November 2022. The resulting data were analyzed descriptively which described the implementation of the activities, including preparation and implementation. Based on the results of observations, it was found that the people involved were very enthusiastic and showed a positive and independent attitude during the activity process. In addition, from the results of interviews with the training participants, it was found that they were greatly helped by this training activity. So far, the training participants only know that pulut corn is processed as boiled pulut corn, and Gorontalo's special food.
PERILAKU HIDUP BERSIH DAN SEHAT (PHBS) PADA TATANAN RUMAH TANGGA MASYARAKAT DESA KARYA INDAH KECAMATAN BUNTULIA KABUPATEN POHUWATO Margaretha Solang; Widya Rahmawaty Saman; Ilyas Husain; Mohamad Ikbal Riski Danial; Said Butungale
Jurnal Pengabdian Masyarakat Teknologi Pertanian Vol 2, No 1 (2023)
Publisher : Universitas Negeri Gorontalo

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Abstract

Clean and healthy living behavior is an attitude or effort to train and empower the community so that they can always want to apply healthy living attitudes and be active in health movement activities. The purpose of the research is to find out how the implementation of clean and healthy living behavior in household settings in Karya indah Village, Buntulia District, Pohuwato Regency, Gorontalo Province through knowledge, observation and community culture. The research methods used are Socialization of Clean and Healthy Living Behavior (PHBS), Assistance and training on how to live a clean and healthy life without damaging the environment and Practice of clean and healthy living behavior of the Karya Indah Village community. The results of the research of the Karya Indah Village community are still lacking in the application of clean and healthy living behavior (PHBS), this is evidenced by the lack of awareness in maintaining a clean and healthy environment both in families, groups and communities. Lack of understanding of the importance of implementing clean and healthy living behavior (PHBS) by the people of Karya Indah Village.
Microwave assisted extraction of betacyanin from peel of red dragon fruit (Hylocereus polyrhizus) (Study of the extraction time and the ratio of materials : solvent) Widya Rahmawaty Saman; Arie Febriyanto Mulyadi; Susinggih Wijana
Jurnal Agercolere Vol 5 No 1 (2023): Jurnal Agercolere Vol. 5 Numb 1, 2023
Publisher : Fakultas Pertanian Universitas Ichsan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37195/jac.v5i1.186

Abstract

This study aims to get the right combination and determine the best treatment effect of extraction time and the ratio of solvents to the yield and quality of the skin pigment red dragon fruit using MAE (Microwave Assisted Extraction) with 100 watts of power. In the collection phase, the pigment betacyanin used the method of randomized block design with 2 factors, namely the time of extraction (T) consisting of 3 levels (T1, T2, and T3 respectively - each 5, 10, and 15 minutes) and the second factor is the ratio of materials: Solvent (R) consisting of 2 levels (R1 and R2) each - each 1:20 and 1:30 (w/v). Each treatment was repeated 3 times to obtain 18 units of the experiment. Followed by DMRT (Duncan Multiple Range Test) if there is an interaction between the two factors or further test BNT. From the research that has been done, the best treatment is obtained by the old extraction treatment of 5 minutes and the ratio of materials: solvent 1:30 (w/v) with a temperature range of ± 60°C produces the best characteristics with a total value betacyanin 0.4120mg/100g, 2.25 pH value, the total yield of as much as 15.11%, the level of brightness (L*) 20.4, the intensity of the red color (a*) 10.8, and the intensity of the yellow color (b*) 6.5.
Karakteristik Organoleptik Selai Coklat Dengan Penambahan Corn Oil Oktaningsi Lapamona; Widya Rahmawaty Saman; Lisna Ahmad; Marleni Limonu; Sakinah Ahyani Dahlan; Hatija Daingo; Vidya Putri E. Haebun; Arwin Huruji
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 3 (2023): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2023.v11.i03.p14

Abstract

Indonesia is one of the most extensive cocoa cultivating countries in the world and the third largest cocoa producing country after Pantai Gading and Ghana, whose production value reached 777,500 tons/year. Cocoa (Theobroma cacao L.) is one of the leading commodities in the Indonesian plantation sub-sector which has great potential, with plantation area and production tending to increase every year. Chocolate spread has characteristics that are almost similar to chocolate spread but in manufacture, spread chocolate does not use the addition of pectin and water. The purpose of this study was to find out how the effect of the addition of coer oil on the characteristics of moisture content, organoleptic and spreadability of chocolate jam. This study was arranged using a completely randomized design with 1 factor, namely the concentration of corn oil. The study was conducted with 1 control and 3 treatments. The test parameters carried out included testing the water content, organoleptic and oiling power. Based on the results, the highest water content was 52.07%. The organoleptic taste was 3.07, the organoleptic color was 3.87, the organoleptic aroma was 3.27 and the highest rubability was 3.67. Keywords : Corn Oil, Chocolate Jam Indonesia merupakan salah satu negara penghasil kakao terluas di dunia dan merupakan negara penghasil kakao terbesar ketiga setelah Pantai Gading dan Ghana, dengan nilai produksi mencapai 777.500 ton/tahun. Kakao (Theobroma cacao L.) merupakan salah satu komoditas unggulan subsektor perkebunan Indonesia yang memiliki potensi besar, dengan luas perkebunan dan produksi yang cenderung meningkat setiap tahunnya. Coklat oles memiliki karakteristik yang hampir mirip dengan selai coklat namun dalam pembuatannya olesan coklat tidak menggunakan penambahan pektin dan air. Tujuan dari penelitian ini adalah untuk mengetahui bagaimana pengaruh penambahan minyak kelapa terhadap karakteristik kadar air, organoleptik dan daya sebar selai coklat. Penelitian ini disusun dengan menggunakan Rancangan Acak Lengkap dengan 1 faktor yaitu konsentrasi minyak jagung. Penelitian dilakukan dengan 1 kontrol dan 3 perlakuan. Parameter uji yang dilakukan meliputi pengujian kadar air, organoleptik dan daya olesan. Berdasarkan hasil penelitian, kadar air tertinggi adalah 52,07%. Organoleptik rasa 3,07, organoleptik warna 3,87, organoleptik aroma 3,27 dan rubabilitas tertinggi 3,67. Kata kunci : Minyak Jagung, Selai Coklat
Assistance process blood cockle (Anadara granosa) based meatballs as local food to prevent anemia in adolescent girls Asniwati Zainuddin; Margaretha Solang; Yuliana Retnowati; Syam S. Kumaji; Muh. Nur Akbar; Widya Rahmawaty Saman; Budy Santoso; Eka Zahra Solikahan; Eman Rahim
Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Vol 9, No 1 (2024): February 2024
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/abdimas.v9i1.11752

Abstract

Assistance in processing local food based on blood cockle (Anadara granosa) can support the anemia prevention program for young women towards a stunting-free Gorontalo. The number of participants included was 20, it's made up of two craft teachers and two school managers. The participants came from SMAN 1 Tilango, SMAN 1 Batudaa Pantai, SMAN 1 Biluhu, SMAN 1 Dungaliyo, and SMAN 1 Pulubala. It involves 5 students from Gorontalo State University who participated in the MBKM research program. The purpose of this activity is for teachers and school canteen operators to gain knowledge about the processing of blood cockle meatballs and use them as potential for the development of local food products to prevent anemia in young women. The importance of innovation in local food processing, such as introducing new technology and developing healthier and more sustainable products. Activities are carried out using five methods, namely lecture, question-and-answer, discussion, practice, and evaluation methods. The result of this service activity was that the participants received the training material and received a positive response. Most participants stated that this activity helped them to innovate and develop their businesses in terms of diversifying local food processing.
Co-Authors Aprilia Pakaya Arie Febriyanto Mulyadi Arwin Huruji Asniwati Zainuddin Astin Lukum Budy Santoso Eka Zahra Solikahan Eman Rahim Hatija Daingo Ilyas Husain Kyenky Anjelin Mokodompit Lisna Ahmad Margaretha Solang Margaretha Solang Marleni Limonu Marleni Limonu Mohamad Ikbal Riski Danial Muh. Nur Akbar Muhammad Isra Oktaningsi Lapamona Said Butungale Sakinah Ahyani Dahlan Siti Rahmatia Hikmawati Sulistiani Muti Susinggih Wijana Syam S. Kumaji Syam S. Kumaji Vidya Putri E. Haebun Yuliana Retnowati