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All Journal CARADDE: Jurnal Pengabdian Kepada Masyarakat Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Hermawan Dwi Ariyanto
Universitas Diponegoro
Agriculture, Biological Sciences & Forestry Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences

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Development of edible coating based on Aloe vera gel to extend the shelf life of fresh-cut melon Nabilla Putri Humala Nasution; Vita Paramita; Hermawan Dwi Ariyanto
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 1 (2023)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2023.006.01.2

Abstract

Edible coating has been widely used in the food and agriculture industry to maintain the quality of food, specifically fresh-cut fruits, and can extend the shelf life of fruits. In this research, Aloe vera-based edible coating was developed with the addition of carboxymethyl cellulose (CMC) and citric acid (CA) as additives to maintain the quality and extend the shelf life of fresh-cut melons (Cucumis melo L). Edible coating based on Aloe vera was made with 30% (v/v) and 50% (v/v) Aloe vera gel and mixed with 1% (w/v) and 3% (w/v) CMC as additives and 1% (w/v) citric acid. Fresh-cut melons were uncoated and coated with six combinations of Aloe vera and CMC concentrations, then stored for ten days at 30 °C. Weight loss, microbiological contamination, ascorbic acid content, titratable acidity, colorimeter analysis, and sensory analysis were evaluated every two days to assess the quality of fresh-cut melons. The findings indicated that the samples coated with 50% (v/v) Aloe vera gel and 3% (w/v) CMC had superior effectiveness and the highest quality in terms of weight loss, microbiological contamination, ascorbic acid content, titratable acidity, colorimeter analysis, and sensory evaluation.
Penerapan Teknologi Re-Circulating Fluidized Bed Roaster Pada UMKM Kopi Muria Sebagai Upaya Akselerasi Produksi Kopi Hermawan Dwi Ariyanto; Siswo Sumardiono; Ireng Sigit Atmanto; Elsan Febiyanti; Rega Ardiansyah
CARADDE: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 3 (2023): April
Publisher : Ilin Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31960/caradde.v5i3.1816

Abstract

Tujuan utama dari kegiatan ini adalah meningkatkan produktivitas UMKM mitra melalui akselerasi produksi kopi menggunakan mesin roasting dengan teknologi re-circulating fluidized bed dan sistem pemasaran berbasis e-commerce. Target yang ingin dicapai melalui penerapan mesin sangrai (roaster) yang dilengkapi dengan re-circulating fluidized bed di UMKM mitra adalah peningkatan produktivitas dan efisiensi produksi. Teknologi mesin roasting yang akan diterapkan ini dilengkapi dengan pengaturan suhu, laju alir udara pemanas dan proses pendinginan secara simultan, sehingga dapat menghemat energi yang dibutuhkan hingga lebih dari 30% dan menghasilkan produk dengan kualitas unggul. Selain itu, pengembangan jaringan pemasaran berbasis e-commerce diharapkan dapat mendongkrak penjualan di tengah keterbatasan saat new normal. Marketing plan yang akan dijalankan adalah dengan menggunakan e-commerce.
Co-Authors Elsan Febiyanti Ireng Sigit Atmanto Nabilla Putri Humala Nasution Rega Ardiansyah Siswo Sumardiono Vita Paramita