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Edukasi dan Pelatihan Pembuatan Dish Soap dari Limbah Kulit Nanas untuk Meningkatkan Kewirausahaan UMKM di Desa Tangkit Baru Rahmi, Silvi Leila; Wulansari, Dian; Mursyid; Fiardilla, Fauziah; Prihantoro, Rudi
Studium: Jurnal Pengabdian Kepada Masyarakat Vol 3 No 3 (2024): Studium: Jurnal Pengabdian Kepada Masyarakat
Publisher : WIDA Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53867/jpm.v3i3.109

Abstract

This Community Service Program (PPM) aims to enhance the knowledge and skills of the residents of Tangkit Baru Village, particularly MSME entrepreneurs, in utilizing pineapple peel waste as an innovative material for dish soap production. The program also focuses on developing entrepreneurial spirit by transforming this waste into economically valuable products. The main goal of this activity is to address the issue of waste from pineapple processing and create new, sustainable products, thereby improving the local economy. The PPM activities were conducted in three stages: (1) Providing material on utilizing pineapple waste into economically viable products, (2) Demonstrating the process of making dish soap from pineapple peel, and (3) Discussing with participants the soap-making process. The results showed an increase in the community's understanding of the potential use of pineapple peel waste, as well as a high interest in this product innovation as a new business opportunity.
The Effect of Concentration Areca Seed Extract (Areca Catechu L.) on Physicochemical and Sensory Properties of Pineapple Juice (Ananas Comosus L. Merr) As a Functional Beverages Purba, Daniel Tua; Nizori, Addion; Wulansari, Dian
Indonesian Food Science and Technology Journal Vol. 5 No. 2 (2022): Vol 5 No 2, July 2022
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v5i2.17303

Abstract

This study aims to determine the effect of concentration areca seed extract on the physicochemical and sensory properties of pineapple juice as a functional beverages , and to determine the appropriate concentration of areca seed extract to produce pineapple juice that has the best physicochemical and sensory properties. This study used a completely randomized design (CRD) consisting of 4 levels of treatment, namely the concentration of areca seed extract 0%, 1%, 2%, and 3% (v/v). Each treatment was repeated 5 times, so there were 20 experimental units. The results showed that the concentration of areca seed extract had a significant effect on the total soluble solids, the degree of warmth L* and a*, antioxidant activity, total tannin, vitamin C levels, and had no significant effect on the acidity (pH), and had a characteristic taste of pineapple chelate until the taste of pineapple is slightly chelate, the color is brown to very brown, it has a pineapple aroma to a strong pineapple aroma, with a weak aftertaste to a slightly strong after taste. The best treatment in making pineapple juice with areca seed extract was the concentration of 2% areca seed extract which contained 80.02% antioxidant activity, vitamin C 104.68 mg/100 g, total tannin 99.62 mg TAE/g, total dissolved solids value 20.980brix, color degree value L*29.48, a*7.06, b*20.80, acidity value (pH) 3.37, has a slightly brown color, aroma of pineapple (methyl ester and ethyl ester compounds), taste pineapple and not chelate, and has no aftertaste.