Makanan yang beredar di pasaran mengandung beberapa bahan tambahan pangan seperti penyedap, pemanis dan pengawet. Sebagian besar dari bahan tambahan pangan tersebut menggunakan bahan buatan seperti penyedap sintesis (MSG). MSG dapat diganti dengan penyedap alami yang memiliki kemiripan rasa. Jamur dikenal sebagai salah satu bahan yang bisa dimanfaatkan untuk membuat penyedap rasa alami. Jamur dibuat dalam bentuk serbuk menggunakan alat pengering tipe tray dryer dengan udara pemanas. Tujuan penelitian ini adalah mengetahui pengaruh jenis jamur (jamur tiram dan jamur merang), laju alir udara pengering (0,0028 m 3 /s, 0,0056 m 3 /s, 0,0084 m 3 /s) dan suhu pengeringan (30 o C, 40 o C, 50 o C) terhadap kadar air, kadar abu, kadar serat, kadar protein, lemak dan karbohidrat. Hasil penelitian menunjukkan bahwa kadar air serbuk jamur untuk semua variasi memenuhi SNI yang ditetapkan yaitu maksimum 12%. Analisis proksimat terbaik ditunjukkan pada suhu pengeringan 40 o C yang menghasilkan kadar protein sebesar 26,4%, kadar lemak 0,9%, kadar karbohidrat 64,3%, kadar abu 2% dan kadar serat sebesar 6,5%. Variasi laju alir tidak terlalu memberikan pengaruh yang signifikan terhadap uji analisis proksimat. Hasil organoleptik yang diujikan menggunakan serbuk jamur pada batagor menghasilkan penilaian jamur merang memiliki rasa gurih paling tinggi, sedangkan jamur tiram untuk aroma dan tekstur yang paling disukai. Kata Kunci: jamur, penyedap, tray dryer ABSTRACT: Healthy food is one of the important aspects of concern today. Most of these food additives use synthetic ingredients like Monosodium glutamate (MSG). Mushrooms are known as one of the ingredients that can be used to make natural flavorings.. Mushrooms are made in powder form using tray dryer. The purpose of this study was to determine the effect of types of mushroom (Pleurotus ostreatus and Volvariella volvacea), drying air flow rate (1 m/s, 2 m/s, 3 m/s) and drying temperature (30 o C, 40 o C, 50 o C) to the water content, ash content, fiber content, protein, fat and carbohydrate content. The results showed that the moisture content of mushroom powder for all variations fulfilled the specified SNI that is maximum of 12%. The best proximate analysis was shown at a drying temperature of 40 o C which resulted in protein content of 26.4%, fat content of 1.1%, carbohydrate content of 64.3 %, ash content of 2% and fiber content of 6.5%. The variation in flow rate does not significantly influence of proximate analysis. The organoleptic results tested using mushroom powder on batagor resulted in the highest tasteful of Pleurotus ostreatus, while Volvariella volvacea for the most preferred aroma and texture.

Wirausaha saat ini menjadi hal utama dalam menambah keterampilan dalam mengembangan bakat atau hobi yang dapat menjadi penghasilan. Banyak masyarakat tertarik mengikuti berbagai macam pelatihan/kursus untuk dapat berwirausaha. Dalam kegiatan ini dosen Teknik Kimia Politeknik TEDC bekerja sama dengan Teras Ruhama untuk memberikan pelatihan singkat untuk anak-anak Panti asuhan Ulul Azmi untuk mendapatkan ilmu yang bermanfaat dan dapat di terapkan. Pelatihan ini adalah pelatihan membuat yoghurt dengan cara yang sesederhana mungkin dan menggunakan bahan baku yang semudah mungkin. Pembuatan sabun yang dijadikan materi lain dalam pelatihan ini. Beberapa jenis sabun diperkenalkan dan diperagakan proses pembuatannya. Diharapkan dengan adanya pelatihan ini para pengurus Panti Asuhan Ulul Azmi Cimahi dapat memproduksi sabun untuk kebutuhan intern panti, seperti sabun mandi dan sabun cuci piring. Sehingga dapat menekan biaya hidup rutin yang dibutuhkan.

This study aims to determine the effect of adding plantain peel extract as a source of antioxidants on white tofu production. This research is an experimental research, while the research stages are; 1) Making banana peel extract; 2) Antioxidant Test of Banana Skin Extract; 3) Phytochemical test of banana peel extract; 4) Tofu production with a combination of banana peel extract with various concentrations of 5%, 10%, and 15%; 5) Extraction of fortified tofu; 6) Test the antioxidant activity of tofu; 7) ALT test. The results showed that the banana peel extract contained alkaloids, tannins, flavonoids, steroids, and triterpenoids. The antioxidant activity of the banana peel extract was 58.020%. The antioxidant activity value of the most optimum fortified tofu was shown in the addition of banana peel extract with a concentration of 15% with a shelf life of 1 day at room temperature which was 51.868%. The best ALT value was seen in tofu with variations in the addition of banana peel extract by 15% with a shelf life of 1 day at room temperature. In conclusion, the use of banana peel extract can not only increase the value of antioxidant activity but can improve the quality of the tofu by increasing the shelf life at room temperature. Keywords: ALT, banana peel extract, Tofu Production, Source of Antioxidants

Community service in the form of a workshop on making solid soap from used cooking oil with the Sabumi Homeschooling Community aimed to utilize used cooking oil waste and reduce pollution caused by household waste, provide knowledge to the community about making solid soap, and open up entrepreneurial opportunities for the community. In general, the guardians of the Sabumi Homeschooling community and their students with raw materials derived from unused materials/daily household waste. The methods used the form trials of making soap from used cooking oil, counseling about waste cooking oil and making soap theoretically, demonstrations of making solid soap from used cooking oil raw materials, hands-on workshop on making solid soap from a mixture of palm oil and coconut oil raw materials, as well as assistance, reports, and consultations on solid soap printing results. This activity produces solid soap made from used cooking oil (pH 12), as well as solid soaps made from a mixture of palm oil and coconut oil. During the mentoring period, all participants were able to identify the process of curing solid soap, and 2 participants duplicated the process of making solid soap at home with their children