Peningkatan Produktivitas Petani Dalam Pengolahan Jeruk Nipis Menjadi Produk Minuman Kesehatan Dan Sabun

Kartini, Kartini; Krisnawan, Alfian Hendra; Jayani, Nikmatul Ikhrom Eka

doi:10.36412/abdimas.v11i1.547

Cited by 2 publications

(2 citation statements)

References 1 publication

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“…Kegiatan difokuskan kepada peningkatan nilai tambah produk unggulan Desa Bolo, yaitu produk-produk olahan dari jeruk nipis. Produk dengan nilai tambah tentu akan meningkatkan pendapatan dan kesejahteraan masyarakat setempat (Kartini et al, 2018;Susanti et al, 2021).…”

Section: Pendahuluanunclassified

Pengolahan Jeruk Nipis untuk Peningkatan Nilai Tambah Produk Unggulan Desa Bolo, Kabupaten Gresik

Lisanty

Rahardjo²,

Triana³

et al. 2022

JATIMAS

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Bolo Village in Ujungpangkah District, Gresik Regency, East Java Province is well-known as a producer of good quality limes. Lime farming in the area has been proven to increase the income of farmers and the surrounding community. This potential requires more support to be used as a superior village product with added value for increasing farmers' income and community welfare. Community service activities were conducted at the location through training methods, especially community participatory, with the hope that the participants could implement the results of the training. The activities were carried out three times based on the products made from lime. The first training was the manufacture of hand sanitizer products, followed by training on making aromatherapy candles and instant powder drinks on another predetermined day. The participating communities had the opportunity to take home the products from the training as souvenirs as well as a reminder for them to apply the training activities by producing the three products. The Bolo Village community service activity in the future is faced with product development and quality, as well as assistance on the legality of community businesses. Desa Bolo di Kecamatan Ujungpangkah, Kabupaten Gresik, Provinsi Jawa Timur terkenal sebagai penghasil jeruk nipis berkualitas baik. Usahatani jeruk nipis terbukti dapat meningkatkan pendapatan petani dan masyarakat sekitar. Potensi ini memerlukan dukungan untuk dapat dijadikan produk unggulan desa dengan nilai tambah demi peningkatan pendapatan petani dan kesejahteraan masyarakat. Kegiatan pengabdian kepada masyarakat dilakukan di lokasi melalui metode pelatihan, terkhusus community participatory, dengan harapan masyarakat peserta dapat mengimplementasikan hasil pelatihan. Kegiatan pelatihan dilakukan dalam 3 waktu berdasarkan produk yang dihasilkan berbahan baku jeruk nipis. Pelatihan pertama adalah pembuatan produk hand sanitizer, dilanjutkan pelatihan pembuatan lilin aromatherapy dan minuman serbuk instan di hari lain yang telah ditentukan. Masyarakat peserta antusias dalam kegiatan pelatihan. Mereka berkesempatan membawa pulang produk hasil pelatihan sebagai cenderamata sekaligus pengingat bagi mereka untuk benar-benar mengaplikasikan kegiatan pelatihan dengan menghasilkan ketiga produk berbahan baku jeruk nipis tersebut. Kegiatan pengabdian masyarakat Desa Bolo ini untuk ke depannya dihadapkan pada pengembangan produk dan kualitasnya, serta pendampingan legalitas usaha masyarakat.

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Section: Pendahuluanunclassified

Pengolahan Jeruk Nipis untuk Peningkatan Nilai Tambah Produk Unggulan Desa Bolo, Kabupaten Gresik

Lisanty

Rahardjo²,

Triana³

et al. 2022

JATIMAS

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“…Unfortunately, its abundance at a certain time causes lime to be underutilized. During large harvests, its selling price even drops significantly (Kartini et al, 2018;Oikeh et al, 2016). Other fruits and vegetables found in plentiful numbers that also contain antioxidant constituents are tomatoes (Solanum lycopersicum) and carrots (Daucus carota).…”

Section: Introductionmentioning

confidence: 99%

Formulation of functional beverages from the combination of lime, tomato, and carrot using foam-mat drying method

et al. 2019

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Lime, tomato, and carrot are natural ingredients widely used both as food and herbal medicines particularly because these plants contain various antioxidant compounds such as vitamin C, phenolics, flavonoids, and carotenoids. Since these materials are easily damaged when exposed to high temperatures, any processing methods that involve slight quality changes in the final product are favorable. This study aimed to formulate lime, tomato, and carrot into functional beverages using foam-mat drying method. Lime juice combined with either tomato paste or carrot juice was mixed with egg white and methylcellulose as foaming agents, then whipped using a mixer for 10 minutes to form a stable foam. The foam was placed in a stainless tray, flattened, and dried in an oven at 60°C for 5 hours. Once dried, the mass was scraped using a spatula, and the resultant dry powder was then evaluated for its physical characteristics and antioxidant activities using nitrite oxide (NO) method. The produced dry mass of lime, lime-tomato (1:1), and lime-carrot (1:1) had organoleptic characteristics, water content, sugar content, and food additives content in accordance with the Indonesian National Standard (SNI). Also, with the IC 50 values of 4248, 4931, and 4218 µg/ml, the lime juice and its combination with tomatoes (1:1) and carrots (1:1) can be formulated into functional powder drinks that comply with the SNI quality requirements. Lime-carrot is a better combination than lime-tomato.

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Peningkatan Produktivitas Petani Dalam Pengolahan Jeruk Nipis Menjadi Produk Minuman Kesehatan Dan Sabun

Cited by 2 publications

References 1 publication

Pengolahan Jeruk Nipis untuk Peningkatan Nilai Tambah Produk Unggulan Desa Bolo, Kabupaten Gresik

Pengolahan Jeruk Nipis untuk Peningkatan Nilai Tambah Produk Unggulan Desa Bolo, Kabupaten Gresik

Formulation of functional beverages from the combination of lime, tomato, and carrot using foam-mat drying method

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