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PKM KELOMPOK USAHA PEMBUATAN MANISAN NANGKA DI DESA SELOREJO-KUCUR KECAMATAN DAU KABUPATEN MALANG PROVINSI JAWA TIMUR Santosa, Budi; Tantalu, Lorine; Rozana, Rozana
JAPI (Jurnal Akses Pengabdian Indonesia) Vol 3, No 2 (2018)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (595.432 KB) | DOI: 10.33366/japi.v3i2.1049

Abstract

Program pemberdayaan masyarakat ini bertujuan untuk meningkatkan kualitas produk manisan nangka kering yang dihasilkan oleh industri berskala kecil yakni CV. Pia Toulip yang bertempat di Desa Selorejo-Kucur Kecamatan Dau Kabupaten Malang Provinsi Jawa Timur. Strategi yang digunakan guna mencapai tujuan tersebut adalah dengan melalui beberapa kegiatan diantaranya kegiatan pendampingan dalam perbaikan penanganan bahan baku, pendampingan proses produksi dan proses pengemasan, pendampingan penyusunan SOP, serta pendampingan kegiatan pemasaran yang bekerjasama dengan CV. Mitra Market. Kegiatan yang dicapai adalah peningkatan keterampilan dalam membuat manisan serta kualitas produk yang sesuai dengan standar mutu SNI manisan kering berupa warna produk yang tidak mengalami browning. Produk yang dihasilkan berwarna kuning keemasan sebagai hasil dari pengeringan dengan pengelolaan suhu yang baik melalui penerapan alat pengering. Pendampingan kegiatan pengemasan juga dilakukan dengan memperhatikan kelayakan usaha. Kegiatan pemasaran dilakukan dengan melibatkan CV. Mitra Market selaku pihak penjual yang sebelumnya dilakukan uji pasar terkait kualitas produk. Perlu dilakukan pendampingan lebih lanjut khususnya pada CV. Pia Toulip.
PENINGKATAN PENDAPATAN ANGGOTA PKK MELALUI USAHA PEMBUATAN YOGHURT DI DESA WISATA MULYOREJO KECAMATAN NGANTANG KABUPATEN MALANG Tantalu, Lorine; Sasongko, Pramono; Rozana, Rozana
JAPI (Jurnal Akses Pengabdian Indonesia) Vol 2, No 1 (2017)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (282.781 KB) | DOI: 10.33366/japi.v2i1.595

Abstract

Desa Mulyorejo merupakan salah satu penghasil susu terbesar di area Kabupaten Malang. Komoditas tersebut menjadi daya tarik tersendiri yang mendasari desa tersebut dinobatkan menjadi Desa Wisata. Selama ini, susu pasca panen diperjual belikan melalui koperasi untuk diteruskan ke Industri Pengolah Susu. Dampaknya adalah ketika beberapa susu tidak layak jual, susu tersebut akan dikembalikan kepada pihak koperasi dan disebut susu afkir. Tidak jarang susu afkir tersebut langsung dibuang karena masyarakat belum mengetahui proses pengolahan dan penyimpanan susu afkir dan kelayakan susu afkir tersebut. pelatihan kali ini bertujuan untuk mengenalkan, memberikan penyuluhan dan pelatihan mengenai pengolahan susu sederhana siap konsumsi utamanya pada anggota PKK. Harapannya adalah dapat menjadi lapangan kerja baru yang mampu meningkatkan taraf hidup masyarakat melalui pengolahan susu segar maupun susu afkir, adanya diversifikasi produk susu dan menghasilkan produk andalan yang dapat menarik wisatawan domestic maupun mancanegara melalui produk olahan susu siap konsumsi baik susu maupun yoghurt aneka rasa.
ANAK USIA 5-6 TAHUN MELALUI PERMAINAN MENEMPEL HURUF DI PAPAN FLANNEL DI KELOMPOK B1 TK BHAYANGKARI BAGANSIAPIAPI KABUPATEN ROKAN HILIR Rozana, Rozana; Indarto, Wusono; Risma, Devi
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract

Abstract: The background of this research is an underdeveloped ability to recognize letters in children aged 5-6 years optimally among children has not been able to: mention the letter symbols familiar, familiar voice initial letter of the name of the existing objects mentioned by teacher , understand the relationship between sound and form of letters and have not been able to read his own name and mention the initial letter of the name by using a flannel board.Therefore, researchers make improvements and optimize the child's ability to recognize letters according to the level of development of age. The purpose of the implementation of this study was to determine the ability of children recognize letters through the flannel board games, and to know the high increase in the ability of children through the game recognize letters attached letter in flannel board in children aged 5-6 years in kindergarten B1 group Bhayangkari Bagansiapiapi Rokan Hilir. This research is a classroom action research conducted in two cycles. In one cycle there are three meetings. Data collection tool used in this study is in the form of observation sheet. The number of samples in this study were 15 children consisting of 9 boys and 6 girls. Based on the analysis of the assessment process there was an increase of 2 cycles. Improvement occurred, ie from before the action to the first cycle of 33.90%, the first cycle to the second cycle of 36.90%, and increased from the prior cycle to cycle II of 83.40%. From the results of these studies concluded that through the game to stick the letters on the flannel board can improve the ability to know the letters in children aged 5-6 years in kindergarten Bhayangkari Bagansiapiapi Rokan Hilir.Keyword: Sticking Games, Flannel Boards
ANALISA KELAYAKAN USAHA PEMBUATAN NATA DE COCO MENGGUNAKAN SUMBER NITROGEN DARI KECAMBAH Mandasari, Fika; Santosa, Budi; Rozana, Rozana
Fakultas Pertanian Vol 6, No 2 (2018)
Publisher : Universitas Tribhuwana Tunggadewi

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Abstract

Nata de coco is a coconut based food product produced by the bacterium Acetobacter xylinum. The purpose of this study was to analyze the feasibility of business in the manufacture of nata de coco by utilizing sprouts as an alternative nitrogen source. Sprouts have a nitrogen content of 20-30%. Calculation of business feasibility analysis on the nata de coco extraction from sprouts, namely BEP Unit of 2.528 and BEP Price, namely Rp 29.330.290 for 5 years of production. The HPP is Rp 10.026,82 and the selling price is Rp 11.600 per 1000 grams. The NPV calculation is Rp 8.350.151, Net B/C is 1,6 while the R/C ratio obtained is 1,16. The IRR for the nata de coco business is 19% and the Payback Period or the time period needed to return all costs incurred in investing in nata de coco products for 1,03 years. Nata de coco merupakan produk pangan berbahan dasar air kelapa yang dihasilkan oleh bakteri Acetobacter xylinum. Tujuan dari penelitian ini adalah untuk menganalisa kelayakan usaha pada pembuatan nata de coco dengan memanfaatkan kecambah sebagai sumber nitrogen alternatif. Kecambah mempunyai kandungan nitrogen sebesar 20-30%. Perhitungan analisa kelayakan usaha pada pembutan nata de coco dari kecambah yaitu BEP Unit sebesar 2.528 dan BEP Harga yaitu Rp 29.330.290 selama 5 tahun produksi. HPP sebesar Rp 10.026,82 dan harga jual yaitu Rp 11.600 per 1000 gram. Perhitungan NPV sebesar Rp 8.350.151, Net B/C sebesar 1,6 sedangkan R/C ratio yang diperoleh sebesar 1,16. IRR pada usaha nata de coco sebesar 19% dan Payback Period atau jangka waktu yang dibutuhkan untuk mengembalikan semua biaya yang telah dikeluarkan dalam berinvestasi produk nata de coco selama 1,03 tahun.
NTRM (NON TOBACCO RELATED MATERIAL) TEMBAKAU RAJANGAN MADURA PADA PETANI NON KEMITRAAN Mustafa, Junius Velly; Tirtosastro, Samsuri; Rozana, Rozana
Fakultas Pertanian Vol 6, No 2 (2018)
Publisher : Universitas Tribhuwana Tunggadewi

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Abstract

NTRM (Non Tobacco Related Material) is the others material beside tobacco that have big opportunity to become the dangers material source, besides distruping the production process and aesthetics. This study aims to identify the NTRM kinds on Madura cut tobacco from non-partner farmers or free farmers which has nothing to do with the company in the tobacco production process. The location of this research is in Pamekasan county madura island. Sampling in this research used non-probability sampling technique method. Selected farmers who met the criteria for planting and processing their own tobacco leave then will be sold to the free market. Farmers plan and process their own tobacco leaves in to ranjangan Madura tobacco. Selected farmers are from Galis village and Kadur village of Galis district, Asampitu village, Kretek village, and Bulai village of Pademawu district, respectively in Pamekasan regency. The result of this research in the five village showed a high NTRM content, average organic NTRM, synthetic NTRM, and non-synthetic NTRM, respectively 1,53gr/kg, 1,07gr/kg, 8,59gr/kg. The highest NTRM is non-synthetic 76,80% in the form of stone and ceramic fractions. Synthetic NTRM 9,55% especially plastic and rubber bands and Organic NTRM 13,66% like grass, banana stem, mat and mango leaves. High content NTRM tobacco ranjangan Madura especially synthetic NTRM requires attention in the guidance of free farmers especially from local government. NTRM (Non Tobacco Related Material) adalah bahan lain selain tembakau yang berpeluang besar ikut menjadi sumber bahan berbahaya, selain mengganggu proses produksi dan estetika. Penelitian ini bertujuan mengidentifikasi NTRM pada tembakau rajangan madura. Pengambilan sampel menggunakan metode non-probability sampling technique. Petani responden dipilih yang memenuhi kriteria menanam dan mengolah daun tembakaunya sendiri kemudian akan dijual ke pasar bebas. Petani menanam dan mengolah sendiri daun tembakau menjadi tembakau rajangan madura. Petani yang dipilih berasal dari Desa Galis dan Desa Kadur Kecamatan Galis, Desa Asampitu, Desa Kertek dan Desa Bulai Kecamatan Pademawu, masing-masing di Kabupaten Pamekasan. Hasil penelitian menunjukan ada kandungan NTRM yang cukup tinggi. NTRM Organik, NTRM Sintetik dan NTRM Non-Sintetik masing-masing 1,53gr/kg, 1,07gr/kg, 8,59gr/kg. NTRM paling tinggi adalah Non-Sintetik 76,80%, yang berupa batu dan pecahan keramik, NTRM Sintetik 9,55% terutama plastik dan karet gelang dan NTRM Organik 13,66% seperti rumput, pelepah pisang, tikar dan daun mangga. Tingginya kandungan NTRM tembakau rajangan madura, khususnya NTRM Sintetik, memerlukan perhatian dalam pembinaan petani bebas khususnya dari Pemerintah Daerah.
Efektivitas Suhu dan Lama Pasteurisasi Pada Mutu Pasta Bawang merah (Alllium Cepa Var. Aggregatum) Kemasan Standing Pouch Tantalu, Lorine; Rozana, Rozana; Isrofatin, Isrofatin
Jurnal Penelitian Pertanian Terapan Vol 18, No 3 (2018)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (22.827 KB) | DOI: 10.25181/jppt.v18i3.1322

Abstract

Shallotpaste is an alternative product which can be applied as a spice, one of which is onion paste. This study aims to determine the temperature and duration of shallot paste pasteurization before being processed into onion paste in standing pouch package. Randomized block design (RBD) 2x3 used as design experiments with pasteurization temperature treatment as a T factor, consisting of 2 levels, namely low-temperature long time (LTLT), called T1, that is red onion paste heated at 65oC for 30 minutes, and high-temperature short time (HTST), called T2, that is red onion paste heated at 75oC for 15 seconds. While the S factor is the storage time consists of 5 levels, namely 4, 8 and 12 days. Storage is carried out at room temperature (27.5oC) with 3 replications. The quality observed was physical appearance, reinforced by the test parameters used including TPC and total acid. The results showed that there were changes in color and aroma that occurred after 12 days storage into brownish yellow due to enzymatic performance. 60oC pasteurization temperature in 30 minutes is recommended for processing onion paste seen from the TPC value below the maximum threshold of SNI with a maximum mean value of 9.103 CFU /g
EFEK VARIASI SUHU DAN WAKTU BLANCHING PADA KUALITAS MANISAN NANGKA KERING (ARTOCARPUS HETEROPHYLLUS) Tantalu, Lorine; Handayani, Sri; Rozana, Rozana; Wunga, Ferianus

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v11i1.1864

Abstract

The aim of this study was to obtain a combination of blanching temperature and time in making candied jackfruit. Randomized factorial was used as research design within two factors, namely blanching temperature (80oC, 85oC, and 90oC) and blanching time (2, 3, and 4 minutes). The quality test of candied dried jackfruit includes organoleptic test of the hedonic scale scoring method namely taste, color, aroma, and texture. Chemical tests include water content, sugar content, and yield. The best treatment is a combination of 90oC blanching temperature and 4 minutes blanching time, which produces a product with a water content of 40.91%, a sugar content of 73.72%, even for yield raised up to 35.51%. Taste, color, aroma, and texture parameters did not show any real effect. Based on the results of the business feasibility analysis, it is found that the processing of the candied jackfruit processing industry is feasible to be cultivated on a small industrial scale.
PRODUKSI KESEMEK NON-ASTRIGENSI DENGAN PERLAKUAN HOT WATER TREATMENT DAN APLIKASI KOH Rozana, Rozana; Tantalu, Lorine
Journal of Food Technology and Agroindustry Vol 1 No 1 (2019): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja University - Sumenep

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (384.505 KB) | DOI: 10.24929/jfta.v1i1.688

Abstract

The treatment that is often used by farmers and persimmon collectors for local consumption in Indonesia is by immersion in quicklime (building lime) so as to produce powdery persimmon fruit that covers the color of mature persimmon fruit which is usually bright yellow to orange. This study aims to obtain the best treatment to produce persimmon according to the quality requirements desired by consumers through KOH application treatment to obtain bright and attractive colors, Hot Water Treatment (HWT) for relieving soreness and disinfecting pests, and soaking in lime solution to maintain texture fruit. The experimental design of this study was Factorial Randomized Group Design with 2 factors, namely the immersion time of hot water 46 0C (HWT) and KOH application. The first factor has three levels of treatment, namely without HWT (A1), 5 minutes (A2), and 10 minutes (A3). The second factor has two levels, namely without applying (B1) and applying KOH (B2). Quality observations include measurements of weight loss, color, hardness, and total dissolved solids. The 5-minute HWT treatment and KOH application gave a significant effect on several parameters, namely weight loss, hardness, and total dissolved solids but were unable to extend the shelf life of persimmon.