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All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Martabe : Jurnal Pengabdian Kepada Masyarakat AGRITEKNO, Jurnal Teknologi Pertanian Altifani Journal: International Journal of Community Engagement Journal of Global Sustainable Agriculture Edible : Jedb Prosiding University Research Colloquium SciencePlus
Dasir, Dasir
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STUDI PERBANDINGAN JUMLAH IKAN LELE DAN KULIT PISANG PADA PEMBUATAN KERUPUK “LEKUPI” Herawati, Yeni; Dasir, Dasir
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 2, No 1 (2013): Edible
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v2i1.490

Abstract

This study aimed to study the ratio of a banana skin and catfish on making crackers "lekupi". This research has been held in Laboratory Faculty of Agriculture, University of Muhammadiyah Palembang in October 2012 to February 2013. This research used Randomized Block Design (RBD), which compiled non-factorial consisting of four combinations of treatment and repeated five times, with each treatment factor P1 (50% banana skin: catfish, 10%: 40% starch), P2 treatment (40% banana skin: catfish, 20%: 40% starch), treatment P3 (20% banana skin: catfish, 40%: 40% starch), and P4 treatment (10% banana skin: catfish 50%: 40% starch). Parameters observed for chemical analysis covering the water content and protein content. While organoleptic include flavor and color to the hedonic test and the level of crispness to the rank test and physical test includes volume expansion. The results showed that the ratio of the number of catfish and banana peels are very real effect on the moisture content, protein content and volume expansion. Assessment of organoleptic test showed that the ratio of the number of catfish and banana peels significantly affect the flavor, color and crispness Crackers "Lekupi". The results showed that treatment of P4 has the lowest water content (10.617%), the highest protein content (14.74%), and highest volume expansion (6.253 x 100%). While in treatment P1 has the highest water content (12.405%), the lowest protein content (5.04%) and the lowest volume expansion (3.212%). In organoleptic treatment P2 has color, and flavor with the highest level of preference with the average value of 3.75 (criterion rather liked), 3.66 (criterion rather liked). Meanwhile, highest level of crispness found in P4 treatment with an average value of 1.42 (the criteria are very crisp at all).
PERUBAHAN KARAKTERISTIK SENSORIS DAN KIMIA SURIMI IKAN PATIN (Pangasius hypophthalamus) PADA PENYIMPANAN DINGIN dasir, Dasir; idealistuti, idealistuti; suyatno, Suyatno
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 10, No 2 (2021): Edible: Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v10i2.4152

Abstract

Karakteristik daging ikan patin (Pangasius hypophthalamus) mengandung lemak menyebabkan daging berwarna kuning, perubahan odor dan perubahan flavor jika kontak dengan oksigen. Untuk mengatasi hal tersebut perlu adanya upaya pengolahan yang dapat mempertahankan daya simpan dan  nilai gizi menjadi produk antara (intermediet) yaitu surimi. Penelitian ini menggunakan rancangan petak terbagi (RPB) dengan perlakuan jenis pendinginan P1 dengan freezer dan P2 dengan es batu dan lama penyimpanan dingin W1 (0 hari), W2 (3 hari), W3 (6 hari) dan W4 (9 hari) dengan 3 ulangan. Peubah yang diamati dalam penelitian ini adalah uji sensoris terhadap warna, aroma dan tekstur surimi. Uji fisik dilakukan terhadap pH dan EMC (expressible moisture content). Hasil penelitian menunjukan  uji sensoris tingkat kesukaan panelis tertinggi terhadap warna dan aroma  pada perlakuan P1W4 (penyimpanan dengan es selama 9 hari) dengan nilai rata-rata  warna sebesar 3.00 (kriteria  disukai) dan  aroma 3.05 (kriteria  disukai). Tingkat kesukaan terhadap tekstur terdapat pada perlakuan P2W4  (penyimpanan dengan freezer selama 9 hari) sebesar dengan nilai rata-rata tertinggi 0.33 (nilai setelah ditransformasi). pH dan EMC tertinggi pada interaksi P1W4 (penyimpanan dingin dengan es batu dengan penyimpanan 9 hari) sebesar 7.18 dan 32.06 %. 
KARAKTERISTIK KIMIA DAN UJI HEDONIK PEMPEK SURIMI DARI BERBAGAI JENIS IKAN AIR TAWAR Suyatno, Suyatno; Dasir, Dasir; Sari, Reni Nofita
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 10, No 2 (2021): Edible: Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v10i2.4113

Abstract

Surimi adalah daging ikan yang telah dicuci (leaching) untuk menghilangkan lemak dan senyawa- senyawa larut air lainnya sehingga memiliki tekstur yang khas. Surimi dapat digunakan sebagai sediaan alternatif pengganti daging ikan giling segar. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan surimi dari berbagai jenis ikan air tawar. Penelitian ini menggunakan metode eksperimen Rancangan Acak Kelompok (RAK) Non Faktorial dengan faktor perlakuan daging ikan gabus (S0), surimi ikan patin (S1), surimi ikan mujair (S2), dan surimi ikan lele (S3) dan pengulangan sebanyak empat kali. Parameter yang diamati, yaitu; uji kimia meliputi kadar protein dan kadar lemak uji hedonik meliputi warna, aroma dan rasa. Analisis data secara statistik dengan ANOVA. Kadar protein tertinggi yaitu 9.96% pada perlakuan S0 (pempek lenjer ikan gabus) dan kadar protein terendah yaitu 5.67% pada perlakuan S1 (pempek lenjer surimi ikan patin). Kadar lemak tertinggi yaitu 1.18% pada perlakuan S0 (pempek lenjer ikan gabus) dan terendah pada perlakuan S2 (pempek lenjer surimi ikan mujair) yaitu 0.39%. Tingkat kesukaan tertinggi terhadap warna, aroma dan rasa pempek lenjer terdapat pada perlakuan S2 (pempek lenjer surimi ikan mujair), dengan nilai secara berturut-turut 4.00, 3.86 dan 4.29 dengan kriteria disukai panelis hingga agak disukai panelis. Surimi dari ikan mujair dapat digunakan sebagai alternatif terbaik pengganti daging ikan gabus giling.
Counseling in the Processing of Catfish Into Catfish Nuggets Yani, Ade Vera; Dasir, Dasir; Idealistuti, Idealistuti; Suyatno, Suyatno; Khotimah, Khusnul; Tamba, Khairunnisa Br
Altifani Journal: International Journal of Community Engagement Vol 3, No 2 (2023)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v3i2.6405

Abstract

Catfish is a fish that is well known in the community and has high nutritional value. Plaju Darat Village, Plaju District is a city in Palembang where many people raise catfish. Catfish are generally processed into catfish pecel or catfish mangut. The implementation of this service activity aims to increase the potential of catfish and diversify processed catfish. The service method is carried out by counseling and accompanied by the practice of making catfish nuggets. The results obtained from this service increase the knowledge and skills of processing catfish into catfish nuggets. It is hoped that the catfish farming community in Plaju Darat Village, Plaju District, can implement their knowledge and skills to increase the added value of catfish into catfish nuggets and increase family income.
Seaweed Application in Making Meatballs Substitute for Borax at Meatball Traders of Overseas Solo Residents Dasir, Dasir; Sunardi, Sunardi
Altifani Journal: International Journal of Community Engagement Vol 3, No 1 (2022)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v3i1.4676

Abstract

The use of borax as an additive in food processing is still used by some meatball traders with the aim of improving the color, shape, taste, texture, and extending the shelf life, even though based on the 1998 Menkes regulation the use of borax in food processing has been prohibited because it can cause disease. Another alternative that can be used is a safe additive with the same function to improve the texture and elasticity of the meatballs, namely seaweed. The purpose of this service activity is to provide an understanding and practice of making meatballs using additional ingredients of seaweed as a substitute for borax to meatball traders in Talang Putri (Plaju) Palembang who are members of the Association of Meatball Traders of Solo Overseas Residents. The results of the activity showed that the counseling participants could make meatballs with the addition of seaweed additives without any significant obstacles, because there was no difference in principle with the making of meatballs that they had been doing so far. So that the results of the meatballs obtained are quite good in terms of existing quality standards based on color, aroma, taste and texture or elasticity.
Response of Peanut Plant Varieties (Arachys hypogaea L.) to Administering Biological Organic Fertilizer Rosmiah, Rosmiah; Aminah, Iin Siti; Marlina, Neni; dasir, Dasir; Suyatno, Suyatno; Sofian, Ahmad; Okti, Okti
Journal of Global Sustainable Agriculture Vol 4, No 1 (2023)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jgsa.v4i1.7534

Abstract

Peanuts are a type of legume that is ranked second economically after soybeans. The decline in peanut production has received special attention from the government, which has made adjustments to the processing and use of superior varieties as well as the use of fertilizer. The research aims to study the response of several peanut varieties to doses of biological organic fertilizer. The research was carried out from December 2021 to March 2022 on farmers' land in Tanjung Steko Village, North Indralaya District, Ogan Ilir Regency, South Sumatra. The research used an experimental method with a split-plot design and three replications, so there were 27 plots. The main plot factor is the dose of biological fertilizer (P), which consists of: P 1 = 75 kg/ha; P 2 =100 kg/ha; and P 3 = 125 kg/ha. The subplot factor is the peanut plant variety (V), which consists of V1 = Garuda, V2 = Tuban, and V3 = Giraffe. Observation parameters are: plant height (cm); number of primary branches (branches); pod weight per plant (g); number of pods containing (pods); Number of empty pods (pods); Weight of 100 seeds (g); production per plot (kg). The research results showed that the three varieties had a high response to the application of biological fertilizer. The research results showed that plant growth was not significantly different, but there were differences in production. The interaction between the treatment doses of P3 biological organic fertilizer and V3 gave the best results, namely peanut production of 1.50 kg/plot or the equivalent of 2.00 tons/ha
Karakteristik mutu kimia dan uji indrawi pempek ikan tenggiri pasir dengan penambahan albumin Suyatno, Suyatno; Dasir, Dasir; Kuswanto, Agus
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 12, No 2 (2023): Edible: Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v12i2.7345

Abstract

Penelitian ini bertujuan untuk mengetahui kandungan protein dan daya terima konsumen terhadap pempek ikan tenggiri pasir dengan penambahan albumin penelitian ini dilaksanakan di laboratorium Fakultas Pertanian Universitas Muhammadiyah Palembang dan laboratorium di PT bina sawit makmur sampurna agro terhitung sejak bulan November 2022 hingga bulan Januari 2023 metode yang digunakan adalah metode rancangan rancak kelompok rak yang disusun secara non faktorial hasil penelitian menunjukkan bahwa penambahan albumin berpengaruh sangat nyata terhadap kadar protein pempek ikan tenggiri pasir pada protein tertinggi pada perlakuan p0 yaitu pempek ikan gabus dan kontrol dengan nilai rata-rata 18,82% kadar protein tertinggi pada pempek ikan tenggiri pasir dengan penambahan albumin terdapat pada A5 yaitu penambahan albumin 25% dengan nilai rata-rata 16,23% kadar protein pempek ikan tenggiri pasir terendah terdapat pada perlakuan A1 yaitu penanaman album 5% dengan rata-rata 8,48%
Karakteristik Kimia dan Fisikia Pempek Lenjer dengan Perbandingan Ikan Seluang dan Metode Pemasakan Dasir, Dasir; Alhanannasir, Alhanannasir; Mukhtaruddin, Mukhtaruddin; Setiawan, Eka A
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 2 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.2.153

Abstract

The scarcity of belida fish and snakehead fish as raw materials for pempek is due to the not-yet-optimal cultivation efforts being carried out, and belida fish are protected or prohibited from being caught, causing the price of these fish more expensive. Pempek entrepreneurs replace it with sea fish such as mackerel, parang-parang fish, and other types of sea fish, but the taste and aroma of the pempek produced are slightly fishy. This problem causes the need to use alternative freshwater fish, including seluang fish. The method of solving the problem is to research making pempek with a ratio of seluang fish consisting of (S1) = 40% seluang fish: 60% tapioca flour, (S2) = 50% seluang fish: 50% tapioca flour, (S3) = seluang fish 60%: 40% tapioca flour with the cooking method (M1) = steaming method and M2 = boiling method. The results of research on the average pempek protein content ranged from3.23% to 8.51%, fat content from 2.10% to 4.44%, calcium levels from 157.33 mg/10 g to 224.00 mg/100 g, and the average elasticity from 0.4 gF to 2.10 gF. The conclusion of the research results showed that pempek lenjer with a ratio of seluang S3 (60% seluang fish with 40% tapioca flour) and cooking method M1 (steaming) had a very significant effect on protein content, fat content, calcium levels, and elasticity. The highest protein, fat, and calcium content, respectively 8.51%, 4.44%, and 224 mg/100 g, were found in S3M1 (60% seluang fish with 40% tapioca flour and boiling method). In comparison, the highest chewiness was in S1M1 (40% seluang fish with 60% tapioca flour and steaming).
KARAKTERISTIK ORGANOLEPTIK SAUS CUKO PEMPEK DENGAN PENAMBAHAN TEPUNG PATI JAGUNG Yuliana, Putri; Dasir, Dasir
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 13, No 2 (2024): Edible : Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v13i2.9237

Abstract

Cuko adalah kuah atau saus cair yang disajikan pada saat menyantap pempek. Tujuan penelian ini untuk melihat pengaruh tepung pati jagung terhadap organoleptik saus cuko pempek dan formulasi terbaik. Metode yang digunakan adalah Rancangan Acak Kelompok (RAK) Non Faktorial dengan enam perlakuan yaitu T1 (tepung pati jagung 0,5%), T2 (tepung pati jagung 1%), T3 (tepung pati jagung 1,5%), T4 (tepung pati jagung 2%), T5 (tepung pati jagung 2,5%) dan T6 (tepung pati jagung 3%) diulang sebanyak tiga kali. Uji Organoleptik menggunakan uji hedonik, uji lanjut friedman dan uji conover. Hasil penelitian menunjukkan bahwa penambahan tepung pati jagung terhadap warna, aroma dan rasa pada saus cuko pempek berbeda tidak nyata, tetapi terhadap kekentalan berbeda sangat nyata. Rerata nilai warna tertinggi terdapat pada perlakuan T2 (3,84) dan rerata nilai terendah terdapat pada perlakuan T4 (3,60). Rerata nilai aroma tertinggi terdapat pada perlakuan T1 (3,92) dan rerata nilai terendah terdapat pada perlakuan T6 (3,68). Rerata nilai rasa tertinggi terdapat pada perlakuan T2  (3,98) dan rerata nilai terendah terdapat pada perlakuan T6 (3,56). Rerata nilai kekentalan tertinggi terdapat pada perlakuan T2 (3,56) dan rerata nilai terendah terdapat pada perlakuan T6 (2,27). Masing masing nilai tertinggi memiliki kriteria agak disukai 
PENGARUH PENAMBAHAN EKSTRAK BUNGA ROSELLA (HIBISCUS SABDARIFFA) TERHADAP KARAKTERISTIK KIMIA DAN FISIK CUKO KENTAL Yani, Ade Vera; Dasir, Dasir; Prayoga, Ananda Riski
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 14, No 1 (2025): Edible : Jurnal penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v14i1.9987

Abstract

Cuko pempek adalah saus pendamping yang disajikan bersama pempek untuk membantu meningkatkan rasa pempek. Tanaman rosella memiliki potensi sebagai antioksidan, zat pewarna alami, antibakteri dan sumber pangan fungsional. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak bunga rosella (Hibiscus sabdariffa) terhadap karakteristik fisik, kimia dan organoleptik Pada Pembuatan Cuko Kental. Penelitian ini telah dilaksanakan di Laboratorium Fakultas Pertanian Universitas Muhammadiyah Palembang dan di Laboratium Universitas Sriwijaya pada bulan Agustus sampai dengan September 2024. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) yang disusun secara non faktorial dengan lima perlakuan dan diulang sebanyak tiga kali ulangan. Faktor Penelitiannya adalah cuko kental dengan penambahan ekstrak bunga rosella 3 %, 6 %, 9 %, 12 %, 15 %. Peubah yang diamati meliputi uji viskositas dan uji kadar vitamin c. Hasil penelitian menunjukan bahwa penambahan ekstrak bunga rosella berpengaruh tidak nyata terhadap viskositas dan kadar vitamin C cuko kental. Viskositas tertinggi terdapat pada perlakuan R5 (11.01 mPa.s). Kadar vitamin c tertinggi terdapat pada perlakuan R5 (20.20 mg).
Co-Authors AD, Adi Saputera Agus Kuswanto Ahmad Sofian Alhanannasir , Alhanannasir Alhanannasir, Alhanannasir Amnes, Putri Anisa Asiati, Diah Isnanini Belasanjaya, Derta Farado, Chairiel H.K, Rio Danar Handayani, Suarmi Hawalid, Heniyati Idealistuti, Idealistuti Iin Siti Aminah, Iin Siti Isnaim, M Jayanti, Ulpa khusnul khotimah M. Fajri, M. Meriyanto, Habibi Muchsiri, Mukhtarudin Mukhtaruddin Mukhtaruddin Murtado, A.D. Nasir, Alhanan Neni Marlina Nur Fadillah, Muhammad Nur Iman Okti, Okti Prayoga, Ananda Riski Pujianto, Rohmat Rahmalia Putri, Anaindita Rahmatullah, Dian Agung Rosmiah Rosmiah, Rosmiah Sari, Reni Nofita Setiawan, Eka A Siti Patimah Sofiah Sofiah Sunardi Sunardi Suyatno Suyatno Syah Putra, Nico Tamba, Khairunissa Br Tamba, Khairunnisa Br Wahyuni, Indah Fitri Wibowo, Niki Agung Yani, Ade Vera Yeni Herawati, Yeni Yuliana, Putri Yuniarti, Erliza Yusuf, M.Handhi