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All Journal Journal of Food and Agricultural Product Jurnal Sains dan Teknologi Pangan
Andi Dahlan
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry

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PREFERENSI IBU BALITA TERHADAP MAKANAN PENDAMPING ASI (MP-ASI) BERBASIS IKAN LOKAL DAN IMPOR DI KOTA PALEMBANG: KAJIAN DESKRIPTIF Venny Agustin; Willy Wijayanti; Ilham Wahyu Pamungkas; Andi Dahlan; Abraham Horisanto; Amperawan
Jurnal Sains dan Teknologi Pangan Vol. 11 No. 1 (2026): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/vhfx5q76

Abstract

Pemenuhan gizi pada masa pertumbuhan anak usia 6–24 bulan merupakan periode krusial yang menentukan perkembangan fisik dan kognitif secara optimal. Ikan lokal di Kota Palembang merupakan sumber protein hewani yang mudah diperoleh, bergizi, dan relatif terjangkau. Namun demikian, sebagian ibu menunjukkan preferensi terhadap ikan impor karena dianggap lebih praktis, higienis, dan memiliki nilai gizi yang lebih baik. Penelitian ini bertujuan untuk menggambarkan preferensi ibu balita dalam memilih ikan lokal maupun impor sebagai bahan Makanan Pendamping ASI (MP-ASI), serta mengidentifikasi faktor-faktor yang memengaruhi pilihan tersebut. Penelitian menggunakan pendekatan deskriptif dengan pengumpulan data melalui kuesioner daring yang disebarkan kepada ibu balita di Kota Palembang. Hasil penelitian menunjukkan bahwa mayoritas responden (98,3%) menggunakan ikan lokal dalam penyusunan MP-ASI, sementara 68,3% responden juga menggunakan ikan impor. Faktor utama yang mendorong pemilihan ikan lokal meliputi harga yang terjangkau, ketersediaan yang mudah, serta rekomendasi tenaga kesehatan. Adapun pemilihan ikan impor didasarkan pada aspek kepraktisan dan persepsi kemudahan pengolahan. Media sosial menjadi sumber informasi utama yang memengaruhi persepsi dan keputusan ibu dalam memilih bahan pangan. Temuan ini menegaskan pentingnya edukasi gizi berbasis pangan lokal serta pengembangan produk MP-ASI berbahan ikan lokal yang lebih praktis guna meningkatkan status gizi anak dan mendukung ketahanan pangan rumah tangga. 
Isolation and Identification of Microorganisms During the Spontaneous Fermentation Process of Cassava into Kabuto, a Traditional Food from Muna, Southeast Sulawesi Ilian Elvira; Baihaqi; Mariani L; Andi Dahlan; Nur Suci; Agry Anugrah Pertiwi
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.8043

Abstract

Kabuto is a traditional fermented food originating from Muna Regency, Southeast Sulawesi, Indonesia, made from cassava through a spontaneous fermentation process. The presence of microorganisms during fermentation plays an important role in the development of sensory characteristics such as flavor, aroma, texture, and ultimately determines the final quality of the product. This study aimed to isolate and identify microorganisms involved in the fermentation process of kabuto. Microbial isolation was conducted on days 0, 2, 4, and 6 of fermentation using the pour plate and spread plate methods on de Man, Rogosa and Sharpe Agar (MRSA), followed by incubation at 37 °C for 48 hours. The resulting colonies were enumerated using the Total Plate Count (TPC) method, and Gram staining was performed to determine the characteristics of bacteria present during fermentation. The results showed that the microbial population increased gradually throughout the fermentation process, reaching the highest count on day 6 at 1.68 × 10^8 CFU/g. Gram staining results indicated that the microbial population was dominated by Gram-positive bacteria, suggesting the presence of lactic acid bacteria as the primary microorganisms involved in fermentation. Gram-negative bacteria were detected at the early stage, likely originating from raw materials and the surrounding environment. The dominance of lactic acid bacteria has positive implications for product safety due to pH reduction and inhibition of pathogenic microorganisms. However, the presence of Gram-negative bacteria in the early stage indicates a potential risk of contamination if proper sanitation is not maintained. Therefore, process control and hygienic practices are essential to ensure the safety of kabuto. Further studies are recommended to perform molecular identification and evaluate food safety parameters. Keywords: lactic acid bacteria, fermentation, Kabuto
Co-Authors Abraham Horisanto Agry Anugrah Pertiwi Amperawan Baihaqi Ilham Wahyu Pamungkas Ilian Elvira Mariani L Nur Suci Venny Agustin Willy Wijayanti