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Sosialisasi Sistem Jaminan Halal (SJH) untuk Produk Lumpiah Basah Produksi UMKM Markaz Kabayan, Darussalam, Banda Aceh Satriana, Satriana; Nilda, Cut; Murlida, Eva; Widayat, Heru Prono
JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA Vol 1, No 1 (2023): JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/pemasi.v1i1.30690

Abstract

Micro, small, and medium enterprises (MSMEs) are one of the national economys fastest-growing and consistent business sectors. The development and growth of MSME and cooperative actors are very significant and continue to increayearry yearly, including in Banda Aceh City. MSMEs that produce food and beverages are listed as one of the businesses with potential that will continue to increase because food and beverages are basic of human needs. However, not all food and drinks are clearly halal because not all are accompanied by halal labels and certificates. The partner who assisted in the socialization of this service is Markaz Kabayan MSME. This MSME located in Banda Aceh City produces Bandungs typical wet spring rolls. Markaz Kabayan currently does not have a halal certificate and does not aware of the application for halal certification. The service team wants to help so that the products from Markaz Kabayan can be more guaranteed and attract consumers who want to buy their products. This service activity went well and smoothly. The owner of Markaz Kabayan strongly desires to apply for halal certification following the procedures explained by the service team.
Karakterisasi dan identifikasi khamir proteolitik dari belacan depik, pasta ikan fermentasi khas Gayo Murlida, Eva; Nilda, Cut; Widayat, Heru Prono; Muzaifa, Murna
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.20022

Abstract

Belacan depik is one of Gayo's fermented fish products, which is still rarely studied scientifically. This product is a fermented fish paste made from depik fish (Rasbora Tawarensis). Scientific studies regarding the yeast involved in the fermentation of depik fish have never been reported. This study aims to characterize and identify yeasts that have proteolytic activity. This study was designed as an exploratory laboratory study, beginning with the isolation and characterization of the yeast from belacan depik and identification molecularly. The three pure isolates Y1, Y2 and Y3 that were successfully isolated had various morphological and biochemical characteristics. Only Y2 isolate has proteolytic activity. The results of molecular recognition showed that isolate B1 was identified as Rhodotorula mucilaginosa strain IMUFRJ 52392 with 100% homology and query cover. The identification of Rhodotorula in belacan depik products indicates a certain role during fermentation. Further studies are needed regarding its role during fermentation and its potential as a biological agent in improving the quality of belacan depik.