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Lontaan, Nova
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Immunology & microbiology Medicine & Pharmacology Veterinary

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ANALISIS TINGKAT PENGETAHUAN KELOMPOK TANI TERHADAP PENGOLAHAN BAKSO DI DESA PICUAN SATU KECAMATAN MOTOLING TIMUR KABUPATEN MINAHASA SELATAN 1 Rumondor, Delly; Tamasoleng, Moureen; Lontaan, Nova; Rotinsulu, Merri; Ponto, Wisye
JURNAL LPPM BIDANG SAINS DAN TEKNOLOGI Vol 5, No 1 (2018)
Publisher : JURNAL LPPM BIDANG SAINS DAN TEKNOLOGI

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Abstract

Tujuan penelitian ini untuk menganalisis tingkat pengetahuan dari kelompok tani tentang pengolahan bakso daging ayam pada kelompok tani Reidap dan Suka Maju di Desa Picuan Satu Kecamatan Motoling Kabupaten Minahasa Selatan. Analisis peningkatan pengetahuan masyarakat tentang pengolahan bakso pada kelompok tani di Desa Picuan Satu dilakukan dengan metode deskriptif. Dari hasil penyuluhan didapatkan data pengetahuan masyarakat sebelum dan sesudah melalui angket yang dijawab oleh responden. Data yang diperoleh ini kemudian di analisa dengan uji T berpasangan (paired sampel t test ), Data tingkat pengetahuan sebelum dan setelah penyuluhan dianalisa dengan menggunakan statistik analitik dengan uji perbandingan rata-rata dua variabel dalam satu group menggunakan paired t-test (uji-t berpasangan). Analisa menggunakan Statistical Products and Solution Services version SPSS versi 24. Berdasarkan permasalahan yang ada di kelompok tani Suka Maju dan Reidap di desa Picuan satu Kecamatan Motoling Kabupaten Minahasa Selatan, maka diperlukan pendampingan kepada anggota kelompok tani untuk menerapkan Iptek mengenai pengolahan industri produk peternakan. Sebab pembuatan bakso daging ayam berpeluang untuk meningkatkan industri rumah tangga yang berdampak posistif terhadap pendapatan keluarga, namun belum ada yang mengerti tentang cara pembuatan bakso. Pengetahuan tentang wirausaha untuk memasarkan produk hasil ternak. Hal ini akan dilakukan dengan pelatihan wirausaha. Kesimpulan dari penelitian ini bahwa tingkat pengetahuan dari kelompok tani di Desa Picuan Satu Kecamatan Motoling Timur Kabupaten Minahasa Selatan setelah dilakukan pelatihan dan penyuluhan meningkat sebesar 60.40%._____________________________________________________________________________Kata Kunci: Bakso, kelompok tani,pengolahan
PENGGUNAAN LEVEL SUKROSA TERHADAP SIFAT SENSORIS KEFIR SUSU SAPI Rumeen, Steviana F.J.; Yelnetty, A.; Tamasoleng, M.; Lontaan, Nova
ZOOTEC Vol 38, No 1 (2018)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (288.572 KB) | DOI: 10.35792/zot.38.1.2018.18565

Abstract

UTILIZATION OF SEVERAL SUCROSE LEVELS ON SENSORY CHARACTERISTICS OF COWS MILK. The present study was conducted to investigate the utilization of several sucrose levels on sensory characteristics of cow milk kefir. Materials used in the study were: UHT milk, grain kefir, skim milk, sucrose, distilled water (aquadest), alcohol, spiritus or methylated spirit.  A Completely Randomized Design (CRD) with 5 treatments and 40 replications (panelists) was used in the present study. Treatments were formulated as follow: A0= sucrose 0% + grain kefir 5%, A1= sucrose 2% + grain kefir 5%, A2= sucrose 4% + grain kefir 5%, A3= sucrose 6% + grain kefir 5%, and A4= sucrose 8% + grain kefir 5%. Sensory test was conducted using hedonic scales. Variables measured were: sensory characteristics consisted of colors, aroma, viscosity, and taste. Tukey test was further employed to analyze treatment differences. Different between treatment(s) was declared at P < 0.05.  Research results showed that sucrose levels at 0%, 2%, 4%, 6%, 8% treatments gave a significant effect (P < 0.01) on aroma, viscosity, and taste, but color was not affected (P > 0.05) by treatments. It can be concluded that the utilization of sucrose at the level of 6% (A3) as most preferred by panelists based on sensory characteristics colors, aroma, viscosity, and taste. Keywords : Kefir, Grain Kefir, Sucrose, Sensory
Pengaruh Penggunaan Tepung Biji Durian (Durio zibethinus Murr) Terhadap Cemaran Mikroba, dan Daya Hambat Escherichia coli, Staphylococcus aureus dan Salmonella sp. Salami Sembor, Sofi; Lontaan, Nova; Kowel, Youdhie; Rumerung, Stelly Novaria
JURNAL BIOS LOGOS Vol. 14 No. 3 (2024): JURNAL BIOS LOGOS
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/jbl.v14i3.56145

Abstract

The aim of this research was to determine the effect of adding durian seed flour (Durio zibethinus Murr) on microbial contamination and the inhibitory power of Escherichia coli, Staphylococcus aureus and Salmonella bacteria in salami products. The materials used are durian seed flour, laying hens, spices, bacterial cultures of Lactobacilus plantarum and Lactobacilus acidophylus. The research used a Completely Randomized Design with 5 treatments and 4 replication P0(0%), P1(5%), P2(10%), P3(15%) and P4(20%). The parameters measured include the level of microbial contamination and the inhibitory power of Escherichia coli, Staphylococcus aureus and Salmonella bacteria. The research data were analyzed using ANOVA and continued with the Honestly Significant Difference Test. The research results showes that the level of escheria coli, Stapilococcus aureus and Salmonella contamination in salami products were negative for each sample. The results of the Inhibition Test on the growth of Escherichia coli bacteria for each treatment P0, P1, P2, P3 and P4 formed an inhibitory zone with an average diameter of 1.11mm; 2.67mm; 2.59mm; 2.01mm and 1.25mm although statistically there was no significant difference (P>0.05). The inhibitory power of Staphylococcus aureus bacteria with an average diameter of 1.19cm, 2.51cm, 2.56cm, 1.86cm, 0.89cm; Inhibition power of Salmonella bacteria 0.91cm; 1.14cm; 0.72cm; 0.42cm and 0.06cm
Co-Authors Afriza Yelnetty Delly Rumondor E.H.B. Sondakh John E. G. Rompis Kowel, Youdhie M. Tamasoleng Merri Rotinsulu, Merri Ningsi, Sakina Ponto, Wisye Rumeen, Steviana F.J. Sembor, Sofi Stelly Novaria Rumerung Tamasoleng, Moureen