Strengthening Entrepreneurial Skills of Chemistry Education Student Association through Ice Cream Innovation, Standardization, and Repackaging Assistance
DOI:
https://doi.org/10.29408/ab.v6i1.29508Keywords:
Bulato Ice Cream, Clitoria Ternatea, Serbato Ice Cream, Product Standardization, Repackaging, Student EntrepreneurshipAbstract
The lack of innovation and standardization in Serbato Ice Cream presents a major challenge to product development and market competitiveness. This community engagement program aimed to enhance product value through recipe modification, new variant creation, product standardization, and packaging redesign. The innovation included replacing the red coloring from serbat water with the natural blue pigment of butterfly pea flowers, adjusting the recipe for a smoother texture, and conducting tests on fat, protein, and microbiological content. Repackaging involved adding nutritional information, halal certification, and expiration dates. The results revealed that Bulato Ice Cream contained higher protein (12.45%) than Serbato Ice Cream (2.70%), while Serbato Ice Cream had a higher fat content (2.70%) than Bulato (2.34%). Microbiological analysis confirmed both products were free of bacterial contamination. Sensory tests showed that Bulato Ice Cream was preferred for its color, sweetness, and flavor, while Serbato Ice Cream was favored for its aroma and texture. These innovations not only improved product quality and safety but also contributed economically to HIMDIKIM through the commercialization of attractive, standardized local ice cream products
References
Anggraini, S. D., Widayat, H. P., & Erika, C. (2024). Studi Pembuatan Es Krim dengan Penambahan Ekstrak Bunga Telang (Clitoria ternateae L.) dan Buah Sawo Manila (Manilkara zapota). Jurnal Ilmiah Mahasiswa Pertanian, 9(1), 416–427. www.jim.usk.ac.id/JFP
Basri, F. (2021). Studi Pembuatan Es Krim Dengan Penambahan Ekstrak Bunga Telang (Clitoria ternatea L.). In Universitas Bosowa (Vol. 1, Issue 1).
BPOM. (2023). Pedoman Pembuatan Regulasi Di Bidangpangan Olahan Berdasarkan Prinsipgood RegulatorypracticeS (GRP).
Hadiarti, D., & Mukhlishin, H. (2024). Serbato ice cream: Transforming serbat-based ice cream. Community Empowerment, 9(4), 720–726. https://doi.org/10.31603/ce.11114
Itamar, S., Utomo, T. P., Fadhallah, E. G., & Raysid, H. Al. (2023). Formulasi Minyak Atsiri (Essential Oil) Cengkeh (Oleum Syzygium Aromaticum) Pada Pembuatan Eau De Parfume. Inovasi Pembangunan : Jurnal Kelitbangan, 11(02), 209–224. https://doi.org/10.35450/jip.v11i02.398
Kartika, I. (2020). Apa Itu Pangan Fungsional? P3Fni. https://p3fni.org/apa-itu-pangan-fungsional/
Kusumayanti, H., TMahendrajaya, R. T., & Hanindito, S. B. (2016). Pangan Fungsional Dari Tanaman Lokal Indonesia. Metana, 12(1), 26–30. http://ejournal.undip.ac.id/index.php/metana
Mashardianto, Supeno, B., & Bastian, A. (2023). Peran standarisasi makanan dan minuman khas Pekanbaru yang dipasarkan sebagai oleh-oleh di Bandara Sultan. Jurnal Komunikasi Sains Manajemen, 2(1), 51–62.
Maslahah, N., & Hera, N. (2023). Kandungan Senyawa Bioaktif dan Kandungan Tanaman Kayu Manis (Cinnamomum burmannii). BSIP-Perkebunan, 1(3), 5–7.
Prasetyani, W., Fadhilla, R., Angkasa, D., Ronitawati, P., & Melani, V. (2020). Analisis Nilai Gizi dan Daya Terima Es Krim Sari Kedelai dan Tepung Ampas Kelapa dengan Pewarna Alami Bunga Telang Sebagai Makanan Selingan Untuk Anak Usia Sekolah. Jurnal Pangan Dan Gizi, 10(02), 12–32.
Rahmadi, A., & Yusuf, B. (2018). Pangan Fungsional Berkhasiat Antioksidan. In Mulawarman University PRESS (Vol. 13, Issue 1). https://doi.org/10.13140/RG.2.2.17345.81764
Setiyanto, A. (2021). Bunga Telang; Apa Saja Kandungan di Dalamnya? Fkm.Unair.Ac.Id. https://fkm.unair.ac.id/bunga-telang-apa-saja-kandungan-di-dalamnya/
Srikandi, S., Humaeroh, M., & Sutamihardja, R. (2020). Kandungan Gingerol Dan Shogaol Dari Ekstrak Jahe Merah (Zingiber Officinale Roscoe) Dengan Metode Maserasi Bertingkat. Al-Kimiya, 7(2), 75–81. https://doi.org/10.15575/ak.v7i2.6545
Zaenuddin, M. (2023). Biru Jadi Warna Paling Disukai di Dunia, Ini Alasannya. Kompas. https://www.kompas.com/tren/read/2023/11/26/203000865/biru-jadi-warna-paling-disukai-di-dunia-ini-alasannya?page=all
Downloads
Published
Issue
Section
License
Copyright (c) 2025 Dini Hadiarti, Fitriani, Nur Aulia Ftri
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
All writings in this journal are the full responsibility of the author. ABSYARA journal provides open access to information so that the findings in this article are useful for everyone. ABSYARA journal can be accessed and downloaded free of charge under the creative commons license.
Jurnal ABSYARA by Fakultas MIPA, Universitas Hamzanwadi distributed under Lisensi Creative Commons Atribusi-NonKomersial-BerbagiSerupa 4.0 Internasional.
