This study aims to analyze the antioxidant activity and physicochemical composition of coffee pul... more This study aims to analyze the antioxidant activity and physicochemical composition of coffee pulp from the three coffee varieties in Aceh Province. This research is exploratory. The pulp of arabica, robusta, and liberica coffee was sun-dried to produce cascara. The properties of cascara including antioxidants, total soluble solids, total titratable acidity, pH, moisture content, ash content, fat content, protein content, crude fiber, and total phenol were evaluated. The results showed that the pulp of arabica, robusta, and liberica coffee could reduce free radicals using the DPPH method with a very strong intensity, where the IC50 produced was ranged 33.95 to 44.94 ppm (very strong category ≤ 50 ppm). The results of the physicochemical analysis included for total soluble solids (TSS) at 0.83 − 16.00°Brix; total titratable acidity 0.001− 0.160%; pH 4.68 − 5.59; moisture content 67.61−79.49%; ash content 1.39 − 3.74%; fat content 0.3 − 1.01%; protein content 4.08 − 7.88%; crude fiber content 13.79 − 38.51% and total phenol 21.99 − 80.00 mg GAE/100g sample. These results can be the basis for diversifying the utilization of coffee pulp waste into useful products such as functional drinks like cascara and kombucha.
Wine coffee is coffee products which is produced through a natural coffee processing process whic... more Wine coffee is coffee products which is produced through a natural coffee processing process which is modified with a longer fermentation process. Currently, the coffee wine processing in the Gayo highlands of Aceh is very popular because it has a fairly high selling price, reaching two to three times higher than regular coffee. This research aims to analyze the physicochemical and sensory properties of three types of wine coffees consisting of soft, hard and black wine coffee which are distinguished by their process based on the length of fermentation. Wine coffee with longer fermentation time has a darker color, sour smell and lower pH. The colour of wine coffee is range from yellowish to brownish. These wine coffees has water content ranges from 10.33-11.67% (meets the standard) and a slightly sour to sour smell with a pH range of 4.65-4.87. The wine coffee flavor scale ranges from 6.5 (good)-7.75 (very good) with a cupping score below the specialty coffee score. The fermented taste attributes detected in wine coffee were winey, overripe, vinegar, citrusy and sourly. The winey character that is often associated with wine coffee is found with moderate to high intensity. In particular, overripe, vinegar and sourly characters have a higher intensity in soft and strong wine coffee than black wine coffee.
Abstrak. Indonesia merupakan negara yang kaya akan sumber daya alamnya. Salah satu sumber daya al... more Abstrak. Indonesia merupakan negara yang kaya akan sumber daya alamnya. Salah satu sumber daya alam yang melimpah di Indonesia yaitu kopi. Indonesia menjadi negara penghasil kopi keempat di dunia dengan volume ekspor kopi Indonesia terus meningkat di setiap tahunnya dimana diperoleh mencapai 186, 8 ribu ton pada tahun 2020. Tinggi nya produksi kopi tentunya dapat meningkatkan banyaknya limbah kulit kopi yang dihasilkan sehingga dapat dilakukan pemanfaatan dari limbah kulit kopi menjadi suatu produk yaitu cascara. Pembahasan pada kajian literatur meliputi kopi, pengolahan kopi, cascara, pengolahan cascara dan teh herbal. Pada dasarnya untuk menghasilkan produk teh cascara yang baik harus dilakukan dengan pengolahan secara optimal.Literature Review of Cascara Utilization as a Formulation in Making Herbal Tea. Indonesia is a country rich in natural resources. One of the abundant natural resources in Indonesia is coffee. Indonesia is the fourth coffee-producing country in the world with the volume of Indonesian coffee exports continuing to increase every year which reached 186,8 thousand tons in 2020. The high coffee production can certainly increase the amount of coffee husk waste produced so that it can be utilized from leather waste. coffee into a product, namely cascara. The discussion in the literature review includes coffee, coffee processing, cascara, cascara processing and herbal tea. Basically, to produce a good cascara tea product, it must be processed optimally.
Civet coffee is one of expensive coffee in the world. The demand for civet coffee is increasing b... more Civet coffee is one of expensive coffee in the world. The demand for civet coffee is increasing but unfortunately the production is very limited. This condition triggers frequent counterfeiting of civet coffee. Artificial civet coffee production is possible by imitating fermentation in the digestive tract of civet animals. However up to now, information on the microbiological system of the civet digestive tract is still very limited. This study aims to determine the bacterial population from the mongoose digestive tract and to determine its potential in breaking down protein and pectin. The research was carried out by luwak surgery, isolation and enumeration of civet digestive tract bacteria and their characterization. Analysis of civet digestive tract bacteria is carried out by collecting fluid from the three parts of the civet digestive tract, namely the stomach, small intestine and large intestine. The results showed that the population of lactic acid bacteria (LAB) was lower than non-LAB in each part of the civet digestive tract. There were 11 pure isolates with various morphological and biochemical characteristics. Four potential isolates were obtained which had the ability to break down protein as well as pectin.
Belacan depik is one of typical fermented fish product of the Gayo people. As a fermented product... more Belacan depik is one of typical fermented fish product of the Gayo people. As a fermented product, scientific studies on microorganisms are still very limited. This study aims to isolate, characterize and identify bacteria from belacan depik especially those that capable of breaking down protein. This research is an exploratory research with implementation stages including the manufacture of belacan depik, isolation and characterization of bacteria, screening of protease producing bacteria and molecular identification. Four pure isolates were obtained at the isolation stage with varying morphological and biochemical characteristics. The screening results showed that only two isolates were able to break down the protein which was indicated by the formation of a halo zone during the test. These two bacteria were identified molecularly as Bacillus subtilis strain JS32V and Staphylococcus hominis strain OsEnb_ALM_C9. These two isolates need further confirmation of their ability as starters in improving the quality of belacan depik.
This study aims to examine the effect of ultrasonic-assisted extraction method on the yield of oi... more This study aims to examine the effect of ultrasonic-assisted extraction method on the yield of oil and the profile of fatty acid from microalga and yeast. The microalga cultivated was identified genetically as Thraustochytrium multirudimentale MAST-1 and the yeast as Rhodotorula mucilaginosa KAST-1. The oils were extracted from dried biomass by solvents using modified Bligh and Dyer (BD) method. Before the extraction, the material underwent ultrasonication, water bath immersion, and centrifugation for biomass separation from the solvent. Extracted oils were further analyzed for compositions of fatty acid using Gas Chromatography-Mass Spectrometry (GC-MS). An increase in the length of ultrasonication in the Bligh and Dyer method yielded a higher amount of oil. The cell walls disruption using ultrasonication for 60 minutes produced the highest oil yield. The BD’s extraction method was the best for yeast R. mucilaginosa KAST-1 with a yield of 46.3% oil, while the microalga T. multirudimentale MAST-1 gave only 20.6% oil. The fatty acids identified in the microalga oil were palmitic, stearic, oleic, elaidic and pentadecylic acid, while in yeast oil were palmitoleic, palmitic, pentadecylic, margaric, linoleic, elaidic, stearic and erucic acid. Linoleic acid as one of polyunsaturated fatty acid (PUFA) was detected in yeast oil.
Cascara is a drink made from dried coffee cherry skin that has the potential aspects to be furthe... more Cascara is a drink made from dried coffee cherry skin that has the potential aspects to be further developed into syrup. The processing of cascara syrup with the addition of lemon (Citrus limon) is expected to produce a preferred syrup. This study aims to determine the physicochemical and sensory characteristics of cascara syrup with the addition of lemon extract. This study used a factorial Completely Randomized Design (CRD) with 2 factors, the concentration of cascara extract (C1 = 20% and C2 = 25%) and lemon extract (L1 = 0%, L2 = 3% and L3 = 5%). The parameter analyzed were pH, total soluble solid (TSS), total fenol, vitamin C and hedonic taste. The results showed that the addition of lemon affects the physicochemical and sensory characteristics of the cascara syrup produced. The higher cascara extract added, the total soluble solid of cascara syrup produced will be increased. The more lemons added, vitamin C content and the hedonic taste also increase, but pH value decreased. The best treatment was obtained from cascara syrup with 25% cascara extract and 5% lemon extract (C2L3) with a pH value of 3.91; total soluble solid 4.89 °Brix; vitamin C 10.83 mg/100g; total phenol 31.62 mg/ml and hedonic taste 3.72 (like).
As a result of its diverse culture and nature, Indonesia is rich in traditional cuisine. In Aceh ... more As a result of its diverse culture and nature, Indonesia is rich in traditional cuisine. In Aceh province, located in the western part of Indonesia, there is a special condiment known as asam sunti, made of fermented bilimbi (Averrhoa bilimbi L.). Asam sunti is used as a spice to give a sour taste and specific aroma in Acehnese cuisine. Although asam sunti is widely used by the people in Aceh, but until now there is no standard quality that shows the quality of asam sunti. The quality of a sam sunti products that existing on the market is very diverse, especially in colour and texture. This study aims to analyse the chemical quality of asam sunti obtained from several markets in the city of Banda Aceh. Samples were obtained from 5 markets, namely Gampong Baroe, Peunayong, Seutui, Ulee Kareng and Gampong Peuniti Market. Chemical parameters analysed were moisture content, ash content, salt content and titrated acid content. The result shows that asam sunti in Banda Aceh city market has diverse chemical characteristic with moisture content range 21.38%-33.8% with average 29.48%, ash content 0.13%-0.45% with average 0.27%, salt content 6.11%-18.34% with average 8.15% and titrated acid content 7.5%-14.5% with average 11%. This chemical data needs to be correlated in further research with the level of consumer preference through descriptive and hedonic sensory tests so that later a complete asam sunti quality character can be obtained and can be made into a standard that is practically and scientifically acceptable.
Wine coffee is the result of processing coffee using a modified fermentation method. Currently, w... more Wine coffee is the result of processing coffee using a modified fermentation method. Currently, wine coffee is one of the most popular coffee products for coffee connoisseurs because of its strong and distinctive taste due to the fermentation process it goes through. Increased processing of wine coffee certainly increases the amount of waste produced. The aim of this research was to study the effect of fermentation time of wine coffee toward cascara tea quality. This study used a completely randomized design which consisted of 5 treatments and 3 replications. The treatment was fermentation times that consisted of F0 = control (no fermentation), F1 = 25 days of fermentation, F2 = 35 days of fermentation, F3 = 45 days of fermentation. The parameters analyzed were pH, total phenol and antioxidant activity. The results showed that the fermentation time of wine coffee affected the pH value of the cascara produced. Total phenol and antioxidant activity of cascara tea were not affected by fermentation time. It is necessary to analyze the level of consumer preference on the sensory quality of the resulting cascara tea.
Sertifikasi halal berfungsi untuk menghilangkan keraguan konsumen terhadap kehalalan produk makan... more Sertifikasi halal berfungsi untuk menghilangkan keraguan konsumen terhadap kehalalan produk makanan yang dihasilkan oleh pelaku usaha (produsen). Kegiatan pengabdian kepada masyarakat bertujuan untuk meningkatkan pengetahuan pelaku usaha mengenai sistem jaminan halal, serta mengedukasi pelaku usaha mengenai proses penyusunan dokumen Sistem Jaminan Halal dengan harapan dapat mendaftarkan usaha atau produknya untuk mendapatkan sertifikat halal. Mitra yang dilibatkan dalam kegiatan ini adalah UMKM Tentang Rasa yang beralamat di Jl. Teuku Nyak Arief, Darussalam, Banda Aceh. Untuk mengetahui tingkat pemahaman dan keberhasilan kegiatan pengabdian, dilakukan pretest dan posttest terhadap pelaku usaha sehingga dapat langsung diketahui pemahaman peserta terhadap materi pengabdian. Berdasarkan hasil wawancara yang dilakukan setelah pengabdian diketahui bahwa pelaku usaha Tentang Rasa memiliki peningkatan pemahaman tentang sistem jaminan halal dengan menunjukkan keinginan untuk segera mendafta...
Indonesia is known as the fourth biggest coffee producing countries in the world. There are over ... more Indonesia is known as the fourth biggest coffee producing countries in the world. There are over 124 species within the Coffea family, however, only arabica (C. arabica L.) and robusta (C. canephora) have played an immense economic role. The region of Aceh; especially the Gayo highlands [800- 2,200 m. above sea level (a.s.l.)] is known as the largest arabica coffee plantation across the nation, and an average production of 700 up to 800 kg ha-1, and produce almost 25% of the total arabica coffee at the national level. This is the first publication about the genetic diversity of coffee arabica (Coffea arabica L.) cultivated on the Gayo Highlands, although it was already existed almost two centuries. Based on history, the Dutch initially introduced coffee to Aceh in the early of 18th century. There were up to 52 accessions of coffee arabica and their genetic diversities were measured via their (i) morphological characteristics (n= 33 traits); (ii) their simplification bi-plot diagram ...
Pliek-u is dried fermented coconut endosperm that has been produced by people in Aceh Province, I... more Pliek-u is dried fermented coconut endosperm that has been produced by people in Aceh Province, Indonesia for a long time. It is made by implementing a highly efficient process; thus, we want to conserve this tradition. The objective of this study was to determine the physicochemical and sensory quality of pliek-u. A survey was conducted in five local markets in Banda Aceh and Aceh Besar District. About 12 samples were collected and analyzed quantitatively and qualitatively. The parameters observed were moisture, ash, fat, protein, fiber and carbohydrate contents, as well as pH-value, color and volatile compounds. Three expert panelists were interviewed to document the information about the sensory quality of pliek-u. Results showed that the quality of pliek-u highly varied among the processors, as indicated by the distribution of those samples in all quadrants of the principal component analysis (PCA) biplot graph. About two principal components (PCs) were determined and two parame...
This study aims to analyze the antioxidant activity and physicochemical composition of coffee pul... more This study aims to analyze the antioxidant activity and physicochemical composition of coffee pulp from the three coffee varieties in Aceh Province. This research is exploratory. The pulp of arabica, robusta, and liberica coffee was sun-dried to produce cascara. The properties of cascara including antioxidants, total soluble solids, total titratable acidity, pH, moisture content, ash content, fat content, protein content, crude fiber, and total phenol were evaluated. The results showed that the pulp of arabica, robusta, and liberica coffee could reduce free radicals using the DPPH method with a very strong intensity, where the IC50 produced was ranged 33.95 to 44.94 ppm (very strong category ≤ 50 ppm). The results of the physicochemical analysis included for total soluble solids (TSS) at 0.83 − 16.00°Brix; total titratable acidity 0.001− 0.160%; pH 4.68 − 5.59; moisture content 67.61−79.49%; ash content 1.39 − 3.74%; fat content 0.3 − 1.01%; protein content 4.08 − 7.88%; crude fiber content 13.79 − 38.51% and total phenol 21.99 − 80.00 mg GAE/100g sample. These results can be the basis for diversifying the utilization of coffee pulp waste into useful products such as functional drinks like cascara and kombucha.
Wine coffee is coffee products which is produced through a natural coffee processing process whic... more Wine coffee is coffee products which is produced through a natural coffee processing process which is modified with a longer fermentation process. Currently, the coffee wine processing in the Gayo highlands of Aceh is very popular because it has a fairly high selling price, reaching two to three times higher than regular coffee. This research aims to analyze the physicochemical and sensory properties of three types of wine coffees consisting of soft, hard and black wine coffee which are distinguished by their process based on the length of fermentation. Wine coffee with longer fermentation time has a darker color, sour smell and lower pH. The colour of wine coffee is range from yellowish to brownish. These wine coffees has water content ranges from 10.33-11.67% (meets the standard) and a slightly sour to sour smell with a pH range of 4.65-4.87. The wine coffee flavor scale ranges from 6.5 (good)-7.75 (very good) with a cupping score below the specialty coffee score. The fermented taste attributes detected in wine coffee were winey, overripe, vinegar, citrusy and sourly. The winey character that is often associated with wine coffee is found with moderate to high intensity. In particular, overripe, vinegar and sourly characters have a higher intensity in soft and strong wine coffee than black wine coffee.
Abstrak. Indonesia merupakan negara yang kaya akan sumber daya alamnya. Salah satu sumber daya al... more Abstrak. Indonesia merupakan negara yang kaya akan sumber daya alamnya. Salah satu sumber daya alam yang melimpah di Indonesia yaitu kopi. Indonesia menjadi negara penghasil kopi keempat di dunia dengan volume ekspor kopi Indonesia terus meningkat di setiap tahunnya dimana diperoleh mencapai 186, 8 ribu ton pada tahun 2020. Tinggi nya produksi kopi tentunya dapat meningkatkan banyaknya limbah kulit kopi yang dihasilkan sehingga dapat dilakukan pemanfaatan dari limbah kulit kopi menjadi suatu produk yaitu cascara. Pembahasan pada kajian literatur meliputi kopi, pengolahan kopi, cascara, pengolahan cascara dan teh herbal. Pada dasarnya untuk menghasilkan produk teh cascara yang baik harus dilakukan dengan pengolahan secara optimal.Literature Review of Cascara Utilization as a Formulation in Making Herbal Tea. Indonesia is a country rich in natural resources. One of the abundant natural resources in Indonesia is coffee. Indonesia is the fourth coffee-producing country in the world with the volume of Indonesian coffee exports continuing to increase every year which reached 186,8 thousand tons in 2020. The high coffee production can certainly increase the amount of coffee husk waste produced so that it can be utilized from leather waste. coffee into a product, namely cascara. The discussion in the literature review includes coffee, coffee processing, cascara, cascara processing and herbal tea. Basically, to produce a good cascara tea product, it must be processed optimally.
Civet coffee is one of expensive coffee in the world. The demand for civet coffee is increasing b... more Civet coffee is one of expensive coffee in the world. The demand for civet coffee is increasing but unfortunately the production is very limited. This condition triggers frequent counterfeiting of civet coffee. Artificial civet coffee production is possible by imitating fermentation in the digestive tract of civet animals. However up to now, information on the microbiological system of the civet digestive tract is still very limited. This study aims to determine the bacterial population from the mongoose digestive tract and to determine its potential in breaking down protein and pectin. The research was carried out by luwak surgery, isolation and enumeration of civet digestive tract bacteria and their characterization. Analysis of civet digestive tract bacteria is carried out by collecting fluid from the three parts of the civet digestive tract, namely the stomach, small intestine and large intestine. The results showed that the population of lactic acid bacteria (LAB) was lower than non-LAB in each part of the civet digestive tract. There were 11 pure isolates with various morphological and biochemical characteristics. Four potential isolates were obtained which had the ability to break down protein as well as pectin.
Belacan depik is one of typical fermented fish product of the Gayo people. As a fermented product... more Belacan depik is one of typical fermented fish product of the Gayo people. As a fermented product, scientific studies on microorganisms are still very limited. This study aims to isolate, characterize and identify bacteria from belacan depik especially those that capable of breaking down protein. This research is an exploratory research with implementation stages including the manufacture of belacan depik, isolation and characterization of bacteria, screening of protease producing bacteria and molecular identification. Four pure isolates were obtained at the isolation stage with varying morphological and biochemical characteristics. The screening results showed that only two isolates were able to break down the protein which was indicated by the formation of a halo zone during the test. These two bacteria were identified molecularly as Bacillus subtilis strain JS32V and Staphylococcus hominis strain OsEnb_ALM_C9. These two isolates need further confirmation of their ability as starters in improving the quality of belacan depik.
This study aims to examine the effect of ultrasonic-assisted extraction method on the yield of oi... more This study aims to examine the effect of ultrasonic-assisted extraction method on the yield of oil and the profile of fatty acid from microalga and yeast. The microalga cultivated was identified genetically as Thraustochytrium multirudimentale MAST-1 and the yeast as Rhodotorula mucilaginosa KAST-1. The oils were extracted from dried biomass by solvents using modified Bligh and Dyer (BD) method. Before the extraction, the material underwent ultrasonication, water bath immersion, and centrifugation for biomass separation from the solvent. Extracted oils were further analyzed for compositions of fatty acid using Gas Chromatography-Mass Spectrometry (GC-MS). An increase in the length of ultrasonication in the Bligh and Dyer method yielded a higher amount of oil. The cell walls disruption using ultrasonication for 60 minutes produced the highest oil yield. The BD’s extraction method was the best for yeast R. mucilaginosa KAST-1 with a yield of 46.3% oil, while the microalga T. multirudimentale MAST-1 gave only 20.6% oil. The fatty acids identified in the microalga oil were palmitic, stearic, oleic, elaidic and pentadecylic acid, while in yeast oil were palmitoleic, palmitic, pentadecylic, margaric, linoleic, elaidic, stearic and erucic acid. Linoleic acid as one of polyunsaturated fatty acid (PUFA) was detected in yeast oil.
Cascara is a drink made from dried coffee cherry skin that has the potential aspects to be furthe... more Cascara is a drink made from dried coffee cherry skin that has the potential aspects to be further developed into syrup. The processing of cascara syrup with the addition of lemon (Citrus limon) is expected to produce a preferred syrup. This study aims to determine the physicochemical and sensory characteristics of cascara syrup with the addition of lemon extract. This study used a factorial Completely Randomized Design (CRD) with 2 factors, the concentration of cascara extract (C1 = 20% and C2 = 25%) and lemon extract (L1 = 0%, L2 = 3% and L3 = 5%). The parameter analyzed were pH, total soluble solid (TSS), total fenol, vitamin C and hedonic taste. The results showed that the addition of lemon affects the physicochemical and sensory characteristics of the cascara syrup produced. The higher cascara extract added, the total soluble solid of cascara syrup produced will be increased. The more lemons added, vitamin C content and the hedonic taste also increase, but pH value decreased. The best treatment was obtained from cascara syrup with 25% cascara extract and 5% lemon extract (C2L3) with a pH value of 3.91; total soluble solid 4.89 °Brix; vitamin C 10.83 mg/100g; total phenol 31.62 mg/ml and hedonic taste 3.72 (like).
As a result of its diverse culture and nature, Indonesia is rich in traditional cuisine. In Aceh ... more As a result of its diverse culture and nature, Indonesia is rich in traditional cuisine. In Aceh province, located in the western part of Indonesia, there is a special condiment known as asam sunti, made of fermented bilimbi (Averrhoa bilimbi L.). Asam sunti is used as a spice to give a sour taste and specific aroma in Acehnese cuisine. Although asam sunti is widely used by the people in Aceh, but until now there is no standard quality that shows the quality of asam sunti. The quality of a sam sunti products that existing on the market is very diverse, especially in colour and texture. This study aims to analyse the chemical quality of asam sunti obtained from several markets in the city of Banda Aceh. Samples were obtained from 5 markets, namely Gampong Baroe, Peunayong, Seutui, Ulee Kareng and Gampong Peuniti Market. Chemical parameters analysed were moisture content, ash content, salt content and titrated acid content. The result shows that asam sunti in Banda Aceh city market has diverse chemical characteristic with moisture content range 21.38%-33.8% with average 29.48%, ash content 0.13%-0.45% with average 0.27%, salt content 6.11%-18.34% with average 8.15% and titrated acid content 7.5%-14.5% with average 11%. This chemical data needs to be correlated in further research with the level of consumer preference through descriptive and hedonic sensory tests so that later a complete asam sunti quality character can be obtained and can be made into a standard that is practically and scientifically acceptable.
Wine coffee is the result of processing coffee using a modified fermentation method. Currently, w... more Wine coffee is the result of processing coffee using a modified fermentation method. Currently, wine coffee is one of the most popular coffee products for coffee connoisseurs because of its strong and distinctive taste due to the fermentation process it goes through. Increased processing of wine coffee certainly increases the amount of waste produced. The aim of this research was to study the effect of fermentation time of wine coffee toward cascara tea quality. This study used a completely randomized design which consisted of 5 treatments and 3 replications. The treatment was fermentation times that consisted of F0 = control (no fermentation), F1 = 25 days of fermentation, F2 = 35 days of fermentation, F3 = 45 days of fermentation. The parameters analyzed were pH, total phenol and antioxidant activity. The results showed that the fermentation time of wine coffee affected the pH value of the cascara produced. Total phenol and antioxidant activity of cascara tea were not affected by fermentation time. It is necessary to analyze the level of consumer preference on the sensory quality of the resulting cascara tea.
Sertifikasi halal berfungsi untuk menghilangkan keraguan konsumen terhadap kehalalan produk makan... more Sertifikasi halal berfungsi untuk menghilangkan keraguan konsumen terhadap kehalalan produk makanan yang dihasilkan oleh pelaku usaha (produsen). Kegiatan pengabdian kepada masyarakat bertujuan untuk meningkatkan pengetahuan pelaku usaha mengenai sistem jaminan halal, serta mengedukasi pelaku usaha mengenai proses penyusunan dokumen Sistem Jaminan Halal dengan harapan dapat mendaftarkan usaha atau produknya untuk mendapatkan sertifikat halal. Mitra yang dilibatkan dalam kegiatan ini adalah UMKM Tentang Rasa yang beralamat di Jl. Teuku Nyak Arief, Darussalam, Banda Aceh. Untuk mengetahui tingkat pemahaman dan keberhasilan kegiatan pengabdian, dilakukan pretest dan posttest terhadap pelaku usaha sehingga dapat langsung diketahui pemahaman peserta terhadap materi pengabdian. Berdasarkan hasil wawancara yang dilakukan setelah pengabdian diketahui bahwa pelaku usaha Tentang Rasa memiliki peningkatan pemahaman tentang sistem jaminan halal dengan menunjukkan keinginan untuk segera mendafta...
Indonesia is known as the fourth biggest coffee producing countries in the world. There are over ... more Indonesia is known as the fourth biggest coffee producing countries in the world. There are over 124 species within the Coffea family, however, only arabica (C. arabica L.) and robusta (C. canephora) have played an immense economic role. The region of Aceh; especially the Gayo highlands [800- 2,200 m. above sea level (a.s.l.)] is known as the largest arabica coffee plantation across the nation, and an average production of 700 up to 800 kg ha-1, and produce almost 25% of the total arabica coffee at the national level. This is the first publication about the genetic diversity of coffee arabica (Coffea arabica L.) cultivated on the Gayo Highlands, although it was already existed almost two centuries. Based on history, the Dutch initially introduced coffee to Aceh in the early of 18th century. There were up to 52 accessions of coffee arabica and their genetic diversities were measured via their (i) morphological characteristics (n= 33 traits); (ii) their simplification bi-plot diagram ...
Pliek-u is dried fermented coconut endosperm that has been produced by people in Aceh Province, I... more Pliek-u is dried fermented coconut endosperm that has been produced by people in Aceh Province, Indonesia for a long time. It is made by implementing a highly efficient process; thus, we want to conserve this tradition. The objective of this study was to determine the physicochemical and sensory quality of pliek-u. A survey was conducted in five local markets in Banda Aceh and Aceh Besar District. About 12 samples were collected and analyzed quantitatively and qualitatively. The parameters observed were moisture, ash, fat, protein, fiber and carbohydrate contents, as well as pH-value, color and volatile compounds. Three expert panelists were interviewed to document the information about the sensory quality of pliek-u. Results showed that the quality of pliek-u highly varied among the processors, as indicated by the distribution of those samples in all quadrants of the principal component analysis (PCA) biplot graph. About two principal components (PCs) were determined and two parame...
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