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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia BAHASA DAN SASTRA ILMU KELAUTAN: Indonesian Journal of Marine Sciences Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Nalar Pendidikan Legal Opinion Jurnal Arbitrer Jurnal Sains dan Inovasi Perikanan/Journal of Fishery and Innovation (JSIPi) Jurnal Sains dan Teknologi Pangan The Indonesian Journal of Public Health Jurnal Dedikasi Masyarakat Jurnal Bina Praja Jurnal Matematika Sains dan Teknologi Eralingua : Jurnal Pendidikan Bahasa Asing dan Sastra Jurnal Fish Protech MATAPPA: Jurnal Pengabdian Kepada Masyarakat JURNAL SWARNABHUMI Jurnal Pengabdian Magister Pendidikan IPA Jurnal Ilmiah Membangun Desa dan Pertanian JOURNAL OF COMMUNITY MEDICINE AND PUBLIC HEALTH RESEARCH Indonesia Berdaya Jambura Journal of Mathematics Education JOURNAL OF LANGUAGE Jurnal Ilmiah Abdi Mas TPB Unram SOSIOLOGI: Jurnal Ilmiah Kajian Ilmu Sosial dan Budaya Bahtera Inovasi International Journal of English and Applied Linguistics (IJEAL) Edible : Jedb Jurnal Abdi Masyarakat Indonesia Jurnal Pengabdian Masyarakat Ilmu Terapan (JPMIT) International Journal of Public Health Excellence (IJPHE) JURNAL SAINS dan INOVASI PERIKANAN Jurnal Pengabdian Kepada Masyarakat Meambo Journal of Applied Linguistics and Literature Jurnal Pengabdian Masyarakat Jurnal Pelayanan Masyarakat Edusight Jurnal Pengabdian Masyarakat (EduJPM)

Asnani Asnani

Fakultas Perikanan Dan Ilmu Kelautan Universitas Haluoleo

Author-ID : 235203

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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KARAKTERISTIK SENSORI DAN KOMPOSISI PROKSIMAT SAOS KERANG POKEA (Batissa violacea var celebensis von Martens 1897) DENGAN MENGGUNAKAN SARI NANAS (Ananas comosus) Kartini, Kartini; Asnani, Asnani; Suwarjoyowirayatno, Suwarjoyowirayatno
Jurnal Fish Protech Vol 4, No 2 (2021): Jurnal Fish Protech Vol. 4 No. 2 Oktober 2021
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v4i2.21750

Â ABSTRACT Â Â Â Â Â Â Â Â The aims of this study was to determine the sensory and chemical characteristics of pokea clam sauce using pineapple extract with different concentrations. This study used a complete randomized design (CRD) with four treatments, based on the use of pokea shellfish and pineapple extract at concentrations of: 40%: 60% (P1), 50%: 50% (P2), 60%: 40%. (P3), 70%: 30% (P4). The results of the sensory test, showed that the use of different material concentrations has no significant effect on the hedonic sensory value of appearance, taste, aroma, and texture, but on the descriptive sensory value of appearance and taste has a significant effect. The pokea clam sauce with the highest descriptive sensory rating was in the P1, with the specifications of the sauce produced having an appearance with a dark brown color, no impurities, an added aroma of spices, a rather pleasant taste with sufficient salty taste, and a less thick but homogeneous texture. The proximat value of pokea clam sauce with protein, water, ash, carbohydrates, and pH were 1.26%, 71.43%, 10.85% , 4.74% and 18.39%, 3.48 respectively.Keywords: Batissa violacea, clam sauce, pokea clams, pineappleABSTRAKPenelitian ini bertujuan untuk mengetahui karakteristik sensori dan proksimat saos kerang pokea mengunakan sari nanas dengan konsentrasi berbeda. Penelitian ini menggunakan Rancangan Acak Lengkakap (RAL) dengan empat perlakuan yaitu dengan penggunaan daging kerang pokea dan sari nanas pada konsentrasi berturut-turut: 40%:60%Â (P1), 50%:50% (P2), 60%:40% (P3), 70%:30% (P4). BerdasarkanÂ hasil uji sensori, menunjukkan bahwa penggunaan konsentrasi bahan yang berbedaÂ berpengaruh tidak nyata terhadap nilai sensori hedonik kenampakan, rasa, aroma, dan tekstur, namun pada nilai sensori deskriptif kenampakan dan rasa berpengaruh nyata. Saos dengan penilaian sensori deskriptif tertinggi yaitu pada sampel P1, dengan spesifikasi saos yang dihasilkan memiliki kenampakan dengan warna coklat tua, tidak ada kotoran, terdapat aroma tambahan rempah, rasa agak enak dengan rasa asin yang cukup, dan tekstur yang kurang kental namun homogen. Nilai proksimat protein, air, abu, lemak, karbohidrat dan pH dengan nilai 1,26%,Â 71,43%, 10,85%, Â 4,74%, 18,39% dan 3,48.Kata kunci: batissa violacea, kerang pokea, nanas, saos kerang

Pelatihan Penerapan Teknologi Surimi Based Product Pada Masyarakat Bajo Desa Wawatu, Kecamatan Moramo Utara Suwarjoyowirayatno, Suwarjoyowirayatno; Asnani, Asnani; Isamu, Kobajashi Togo; Inthe, Mita Gebriella; Daniningsih, Tri
Jurnal Pengabdian Masyarakat Ilmu Terapan (JPMIT) Vol 1, No 1 (2019)
Publisher : Vokasi Universitas Halu Oleo

Abstrak Desa Wawatu memiliki hasil tangkapan ikan yang cukup melimpah. Potensi ini kurang termanfaatkan, Â dimana ketika musim panen tiba ikan melimpah, tetapi tidak semua ikan hasil tangkapan termanfaatkan dengan baik, bahkan terbuang karena mengalami kerusakan, sedangkan pada musim paceklik, ikan sulit untuk diperoleh, sehingga masyarakat kekurangan bahan pangan. Program Kemitraan Masyarakat (PKM) ini bertujuan untuk memberikan pengetahuan dan keterampilan kepada masyarakat Desa Wawatu khususnya wanita suku bajo terhadap penerapan teknologi surimi dan produk turunannya untuk mengatasi permasalahan tersebut. Metode yang dilakukan berupa pemberian materi, pelatihan dan praktek. Hasil data diperoleh bahwa 77,8% peserta pelatihan berprofesi sebagai penjual ikan dan 22,2% sebagai nelayan. Data menunjukkan 56% peserta belum pernah mengikuti pelatihan pengolahan hasil perikanan dan 44% sudah pernah. Data peserta yang mengetahui produk surimi, diketahui 50% peserta tidak tahu, 33,3% pernah mendengar tapi tidak mengetahui produknya dan 16,7% mengetahui produk surimi, sedangkan untuk pembuatan produk surimi, kamaboko, bakso ikan, dan nugget ikan 100% peserta belum pernah membuatnya. Olehnya itu pelatihan ini sangat tepat diberikan kepada wanita suku bajo untuk meningkatkan pengetahuan dan keterampilannya. Hasil dari pelatihan ini yaitu masyarakat bajo memperoleh peningkatan pengetahuan mengenai penerapan teknologi surimi dan produk turunannya, serta peningkatan keterampilan dengan melakukan praktek pembuatan produk turunan surimi secara langsung.Kata Kunci: Desa Wawatu, surimi, pelatihan, praktek, produk turunanÂ AbstractWawatu village has good potential in fisheries catch products. This potential is not utilized well, when the fish catches are abundant, not all fishes was utilized properly, even wasted due to damage, whereas if fishes was difficult to obtained, so that people lack of protein sources for consumption. The Community Partnership Program (CPP) aims to provide knowledge and skills to the people of Wawatu Village, especially Bajo women, to the application of surimi technology and its derivative products. The program is conducted using action research method consist of giving presentation, training and practice. The results of the data obtained that 77.8% of trainees work as fishmonger and 22.2% as fishermen. Data shows that 56% of participants have never attended a fishery product processing training and 44% ever. The data shows that 50% of participants did not know about surimi, 33.3% had heard but did not know their products and 16.7% knew surimi products, while 100% participant never made surimi, kamaboko, fish meatballs, and fish nuggets. Therefore, this program was very appropriate for bajo women to improve their knowledge and skills. The result of this program is that the Bajo community gets an increased knowledge about surimi technology and derivative products, as well as increased skills by practicing to made of surimi derivative products directly.Keywords: Wawatu Village, surimi, derivate products, training, practice.

KARAKTERISTIK ORGANOLEPTIK DAN PROKSIMAT MIE BASAH DENGAN PENAMBAHAN TEPUNG TERIPANG PASIR (Holothuria scabra) Vatma, Ona Sri; Ansharullah, Ansharullah; Asnani, Asnani
Jurnal Sains dan Teknologi Pangan Vol 6, No 6 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThe purpose of this study was to determine the effect of the addition of sea cucumber flour on the organoleptic and proximate characteristics of wet noodles. This study consisted of four treatments, namely without the addition of sand sea cucumber flour (T0), the addition of 5% sea cucumber flour (T1), the addition of 10% sea cucumber flour (T2), and the addition of 15% sea cucumber flour (T3). The analyzed parameters were organoleptic and physicochemical values. This study used a completely randomized design (CRD). Data were analyzed using Analysis of Variance (ANOVA) and continued with Duncan's Multiple Range Test (DMRT) at a 95% confidence level. The results show that the effect of adding sand sea cucumber flour had a very significant effect on organoleptic assessment in T1 treatment (95% wheat flour: 5% sea cucumber flour) with preference scores of color, aroma, taste, and texture reached 4.03 (like), 4.06 (like), 3.91 (like), and 4.06 (like). Proximate analysis of the best treatment shows that it contained 50.12% water, 1.18% ash, 0.20% fat, 7.23% protein, and 41.75% carbohydrate. The results show that the product met the standard of SNI 01-2987-1992 for ash, fat, and protein contents. Keywords: Sea Cucumber, Wet NoodlesABSTRAKTujuan penelitian ini untuk menentukan pengaruh penambahan tepung teripang pasir terhadap karakteristik organoleptik dan proksimat mie basah. Penelitian ini terdiri dari empat perlakuan yaitu tanpa penambahan tepung teripang pasir (T0), penambahan tepung teripang pasir 5% (T1), penambahan tepung teripang pasir 10% (T2), dan penambahan tepung teripang pasir 15% (T3), lalu dianalisis terhadap nilai organoleptik dan fisikokimia. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL). Data di analisis menggunakan Analysis of Varian (ANOVA) dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa pengaruh penambahan tepung teripang pasir berpengaruh sangat nyata terhadap penilaian organoleptik pada perlakuan T1 (tepung terigu 95% : tepung teripang pasir 5%) sebesar warna 4.03 (suka), aroma 4.06 (suka), rasa 3.91 (suka), dan tekstur 4.06 (suka). Analisis proksimat perlakuan terbaik diperoleh nilai kadar air 50.12%, kadar abu 1.18%, kadar lemak 0.20%, kadar protein 7.23% dan kadar karbohidrat 41.75%. Berdasarkan hasil penelitian nilai kadar abu, kadar lemak, dan kadar protein telah memenuhi SNI 01-2987-1992.Kata kunci: Teripang Pasir, Mie Basah

AKTIVITAS ANTIBAKTERI DAN SITOTOKSISITAS EKSTRAK DAUN KEDONDONG HUTAN Asnani Asnani; Winiati P. Rahayu; Betty Sri Laksmi Jenie; Nancy D. Yuliana
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 2 (2017): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Wild mango (Spondias pinnata) leaves is a very popular herb in Southeast Sulawesi, has been used as herbal medicine at Southern and Southeastern Asia. The purpose of this study was to determine the antibacterial activity, cytotoxicity and phytochemical contents of wild mango (Spondias pinnata) leaves extracts. The extraction was performed using a combination of maceration with ethanol and ultra-sonication. The antibacterial activity assay of the extracts was examined against Staphylococcus aureus, Listeria monocytogenes, Klebsiella pneumoniae, Morga-nella morganii, Pseudomonas aeruginosa, Shigella sonnei, Escherichia coli, and Salmonella Typhi. The cytotoxicity test was performed on Vero cells using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. The extracts were able to inhibit all tested bacteria with inhibition zone ranging from 4.48 to 7.49 mm. P. aeruginosa was the most susceptible bacterium, producing inhibition zone of 7.49 mm and a MIC (minimum inhibition concentration) value of 6.25 mg/mL. The extract was not toxic to Vero cells as indicated by IC50 (inhibitory concentration of 50%) values at 347 µg/mL, or more than the toxicity limit of 50 µg/mL. Phytochemical analysis of the extract revealed that it contained steroids, tannins, and saponins. The flavonoids concentration was 23.2±0.33 mg/g and while the phenolic substance was 43.2±0.45 mg/g. The FTIR analysis showed O-H, C-H, X=C=Y, C=O, C=C, and C-O-C as the functional groups in the extracts. This result suggests that the ethanol extract of S. pinnata leaves has the potential to be used as natural preservatives in foods.

Peningkatan Kesadaran dan Pendapatan Masyarakat Melalui Rehabilitasi Mangrove dan Budidaya Ikan Nila Saline Berbasis Kemitraan Muhaimin Hamzah; Muhammad Fajar Purnama; La Ode Alirman Afu; A Asnani; Abdul Muis Balubi; La Ode Baytul Abidin; Muhammad Trial Fiar Erawan

Publisher : Universitas Muhammadiyah Parepare

This community service activity is as a learning media for silvofishery-based mangrove rehabilitation and demonstration of tilapia saline for the prevention of ecological abrasion. In addition, to increase social awareness (preservation of coastal ecosystems) as well as alternative sources of income the people of Tobimeita Village, Konawe Utara Regency. Tobimeita Village as a location for community service (Community Service) due to the existence of active or productive farming activities and the availability of mangrove forests with the existing abrasion phenomenon due to the looting of mangrove forests for the needs of fuelwood and building materials. The potential of the farmland allows the creation of a pilot tilapia saline commodity and the implementation of silvofishery-based mangrove rehabilitation. This community service activity has a very massive effect on the social sensitivity of the community in maintaining the preservation of the coastal environment, it can be seen from the enthusiasm of all elements of the Tobimeita Village community who participated. In addition to mangrove planting activities, the demonstration plot or pilot of saline tilapia aquaculture also managed to attract the attention and interest of farmers to replicate the aquaculture activities. There is a great desire for the community to start a business through the technology of simple adaptation and acclimatization of tilapia saline. Easily adopted farming technologies and prospective tilapia commodities are key to the success of the saline tilapia demonstration plot. Specifically, these two activities provide an in-depth outcome for the people of Tobimeita Village as a constituent of community service activities.

PROFIL ASAM AMINO DAN ASAM LEMAK PADA TERIPANG PASIR (HOLOTHURIA SCABRA) OLAHAN BELITUNG Sherly Ridhowati; Asnani
Jurnal Matematika Sains dan Teknologi Vol. 16 No. 2 (2015)
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (292.783 KB)

Holothuria scabra is potentially marine resource and has an economic value. The research aim was: measuring the amino acid and fatty acids of two kinds of sandfish treatments for food. This research used two types of sea cucumber, sandfish A (smoked and dried) and sandfish B (dried). Both of these sandfish had a different profile of total amino acids and fatty acids. Sandfish A has a total amino acid of 40,64% (w / w) and fatty acid by 15,72% (w / w), while sandfish amino acid B has a total of 32,41% (w / w) and fatty acids by 11,52% (w / w). In terms of the composition of amino acids and fatty acids both types of sandfish have a potential as a functional food. Teripang pasir Holothuria scabra merupakan sumber daya laut potensial dan bernilai ekonomis. Tujuan penelitian adalah mengukur komposisi asam amino dan asam lemak pada A. Teripang yang diasap dan dikeringkan dan B. Teripang yang hanya dikeringkan. ini menggunakan dua jenis teripang, yaitu teripang A (diasapkan dan dikeringkan) dan teripang B (dikeringkan). Kedua teripang ini memiliki profil komposisi asam amino total dan asam lemak yang berbeda. Teripang A memiliki total asam amino sebesar 40,64% (b/b) dan asam lemak sebesar 15,72% (b/b), sedangkan teripang B memiliki asam amino total 32,41% (b/b) dan asam lemak sebesar 11,52% (b/b). Dari segi komposisi asam amino dan asam lemak kedua jenis teripang maka teripang A dan B berpotensi sebagai pangan fungsional.

Penentuan Musim Reproduksi Generatif dan Preferensi Perekatan Spora Rumput Laut (Eucheuma cottonii) (Determining of Seasonal Generative Reproduction and Attaching Preferences of Seaweed Spores (Eucheuma cottonii)) Ma'ruf Kasim; Asnani Asnani
ILMU KELAUTAN: Indonesian Journal of Marine Sciences Vol 17, No 4 (2012): Ilmu Kelautan
Publisher : Marine Science Department Diponegoro University

Salah satu cara untuk meningkatkan kualitas bibit rumput laut Eucheuma cottonii adalah mengupayakan regenerasi secara generatif. Penelitian ini bertujuan untuk mengetahui musim pelepasan spora rumput laut E. cottonii secara alami dan preferensi perekatan spora pada substrat. Penelitian dilaksanakan di pantai Lakeba, Kota Bau-Bau, Provinsi Sulawesi Tenggara. Metode kurungan rumput laut induk pada dasar perairan digunakan untuk memudahkan pengamatan musim reproduksi. Untuk mengetahui preferensi pelekatan spora digunakan substrat dari berbagai bahan yang digantung disekitar kurungan dasar. Selama penelitian, bentuk morfologi rumput laut terlihat sehat berwarna cokelat tua dan diameter thallus utama berukuran besar. Pada pangkal thallus utama tersebut, terlihat membentuk tonjolan kecil menumpul yang cukup banyak. Tonjolan tersebut diduga sebagai tempat pengeluaran gametosit jantan dan betina. Pada akhir bulan September sampai tengah Oktober terlihat penempelan bibit rumput laut pada substrat karang dan batuan. Bibit yang ditemukan terlihat (kasat mata) setelah berukuran 0,3–0,6 cm dengan bobot 0,018 - 0,038 g. Untuk bobot basah, ukuran 0,4 g pada minggu pertama pemeliharaan dan hanya terjadi perubahan bobot sebesar 2,7 g pada minggu kedelapan pemeliharaan. Penelitian ini memberikan informasi mengenai musim reproduksi generatif pada bulan September-Oktober. Informasi lainnya adalah spora E. cottonii banyak ditemukan melekat pada karang mati bercabang. Sehingga untuk mendapatkan bibit generatif E. cottonii di perairan Sulawesi Tenggara, dapat dilakukan pada bulan tersebut. Bibit yang dikoleksi dialam terbukti mempunyai pertumbuhan yang cukup baik dibandingkan dengan bibit vegetatif yang dipelihara pada areal budidaya masyarakat.Kata kunci: Eucheuma cottonii, bibit, musim perekatan, spora, generatifOne of the few ways to improve the quality of seed types Eucheuma cottonii is to seek methods of regenerating seeds by generative ways. This study aims to determine the release of seaweed spores naturally, and seedling preferences of E. cottonii spores on the substrate. This research was conducted in the area of seaweed cultivation at Lakeba coast line, City of Bau-Bau, Southeast Sulawesi Province. To facilitate observation of the reproductive season, cages method is used for holding seaweed in bottom waters. And to know the preferences of spore attachment were used substrates from various basic materials hanging around the cages. During our research study, the seaweed morphology seens healthy. Seaweed has a dark brown and large diameter of main Thallus. At the base of the main Thallus, small bulge seens enough. The bulge were plenty and rebate expenses allegedly as a male and female gametocytes. At the end of September to middle of October would seens the attachment seaweed seeds on branching coral substrate and rocks. Seeds those found seen (invisible) after sized 0.3 to 0.6 cm with the weight 0.018 to 0.038 g. For wet weight, in the first week upkeep, size reaches 0.4 g and only reaching changes in weight of 2.7 g in the eighth week. This study has provided information on the generative reproduction which occurred on September - October. In addition spore of E. cottonii is commonly found attached to dead coral branches. Thereby, to get the generative seeds of E. cottonii in field especially at Southeast Sulawesi waters, can be carried out in September-October. Seeds which were collected in nature proved to have sufficient good growth compared to vegetative seeds were maintained in the cultivation area.Key words: seaweed, seeds, seedling season, spores, generative

Pemberdayaan Masyarakat Melalui Pelatihan Pembuatan dan Pengemasan Diversifikasi Produk Berbasis Tepung Kaopi Sri Wahyuni; Sarinah Sarinah; Rosnawintang Rosnawintang; Asnani Asnani; Arby'in Pratiwi
MATAPPA: Jurnal Pengabdian Kepada Masyarakat Volume 5 Nomor 3 Tahun 2022
Publisher : STKIP Andi Matappa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31100/matappa.v5i3.1984

This activity is a service activity by empowers the community with the aim of increasing economic value and making product diversity. Activities were carried out on the diversification of cocoa flour-based products. The method used in this product creation activity is to adjust the needs in the field, as is the case with how to create products according to the tastes and needs of consumers. As for the diversity that can be made according to needs, such as brownies, Roti Jala, Cookies, and Pizza. The manufacture of these products is always carried out on product diversification development. This method will give a high value to the selling price of the product produced. Community empowerment techniques are carried out through training and product manufacturing processes. In addition, training was also carried out on the packaging. The purpose of this training is to increase the knowledge and skills of the people who are fostered in this empowerment. This activity gives good results because it can diversify products from cocoa flour and have an impact on increasing income. Moreover, this activity was carried out during this pandemic, so that the development of diversified products made from local cocoa food raw materials would have a positive impact on the economic value of the community. This activity ends with an organoleptic test on the product which includes aroma, taste, and texture. The technique is done by providing cake ingredients per product and equipment assistance to 1 selected participant in the activities carried out.

KOMPOSISI PROKSIMAT, SIFAT SENSORI, DAN PENDUGAAN MASA SIMPAN SAMBAL IKAN BETE-BETE Asnani Asnani; Indriani Indriani; Amir Husni; Nurfitri Ekantari; Suadi Suadi; Ima Wijayanti
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 18, No 2 (2022): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijfst.18.2.119-124

Sambal is a side dish, one of the variants of which is basic chili sauce with additional ingredients of various types of fish such as bete-bete fish (Leiognathus sp). The purpose of this study was to examine the proximate composition and sensory properties (hedonic and description) and to determine the shelf life of bete-bete fish sauce (SIB) using the Accelerated Shelf Life Testing (ASLT) method using the parameters of the total content of bacteria and molds in the chili sauce. The treatments included the use of fish (%) and basic chili sauce (%) with a ratio of 50:50 (SIB1), 40:60 (SIB2), and 30:70 (SIB3). The results showed that the highest proximate composition of SIB was protein and fat with a range of 35.23+1.56 - 42.32±0.45% and 21.14±0.13 - 32.53±1.75, respectively. %. The most desirable sambal (sensory hedonic test) is SIB3, which has the characteristics of appearance: red color typical of fish sauce, slightly bright, brilliant, homogeneous, clean and attractive, aroma: typical of fish sauce is strong, fragrant and fresh, and the consistency is not thick with taste. which is delicious, typical of fish sauce, spicy and somewhat savory. Based on the total parameters of bacteria and molds, it is suspected that the bete-bete fish sauce (SIB3) has a shelf life of 22, 19 and 18 days, respectively, at storage temperatures of 20, 25 and 27 °C.

PENGARUH PENGGUNAAN EKSTRAK KULIT PISANG RAJA (Musa Paradisiacal var. Raja) DAN EKSTRAK JAHE (Zingiber Officinale) TERHADAP KARAKTER SENSORI BAKSO SAPI Hidayat, Amin; Wahyuni, Sri; Asnani, Asnani
Jurnal Sains dan Teknologi Pangan Vol 7, No 2 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThe purpose of this study was to determine the effect of the banana peel and ginger extracts combination as well as storage time on the sensory characters (color, aroma, and texture) of beef meatballs. This study was conducted using a completely randomized design (CRD) with two factors. The first factor was the combination of EKPR (banana peel extract) and EJ (ginger extract), which were 0:0% (K0), 30:20% (K1), 20:30% (K2), 25:25% (K3). Meanwhile, the second factor was storage time, which was 0 (H0), 1 (H1), and 3 (H2) days. Observational variables of sensory tests included color, aroma, and texture. The results show that the combination of banana peel and ginger extracts, as well as storage time, had a very significant effect on color and texture but no significant effect on the aroma of beef meatballs. The longer the storage, the lower the panelists' preference for beef meatballs. The combination of banana peel and ginger extracts had a significant effect on color, a significant effect on texture, and no significant effect on the aroma. The K0H0 and K3H0 treatments obtain the best sensory values in this study.Keywords: Meatballs, preservatives, Sensory, banana peel extract, ginger extract, storage duration.ABSTRAKTujuan penelitian ini adalah untuk Mengetahui pengaruh interaksi konsentrasi kombinasi perlakuan ekstrak kulit pisang raja dengan ekstrak jahe dan lama penyimpanan terhadap karakter sensori (warna, aroma, dan tekstur) dari bakso sapi. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 2 Faktor, yaitu: Faktor pertama kombinasi penggunaan EKPR (Ekstrak Kulit Pisang Raja) dan EJ (Ekstrak Jahe) berturut-turut: 0:0 % (K0), 30:20 % (K1), 20:30 % (K2), 25:25 % (K3) dan faktor kedua adalah lama penyimpanan berturut-turut: 0 (H0), 1 (H1) dan 3 (H2) hari. Variabel pengamatan yaitu uji sensori yang meliputi warna, aroma, dan tekstur. Hasil yang diperoleh menunjukkan interaksi konsentrasi kombinasi ekstrak kulit pisang raja dengan ekstrak jahe dan lama penyimpanan berpengaruh sangat nyata terhadap penilaian sensori (warna dan tekstur), serta berpengaruh tidak nyata terhadap sensori aroma pada bakso sapi. Semakin lama penyimpanan maka semakin menurun kesukaan panelis terhadap bakso sapi. Kombinasi konsentrasi ekstrak kulit pisang raja dan ekstrak jahe berpengaruh nyata terhadap penilaian sensori warna, berpengaruh nyata terhadap penilaian sensori tekstur, berpengaruh tidak nyata terhadap sensori aroma. Perlakuan K0H0 dan K3H0 tulis jelas merupakan perlakuan yang memiliki nilai sensori terbaik.Kata kunci: Bakso, pengawet, sensori, ekstrak kulit pisang, ekstrak jahe, lama penyimpanan.

Co-Authors Abd. Rasyid Syamsuri Abigael Kabe Agung Nugraha Ahmad Mustafa Ahsoni, Aziz Amin Hidayat Anak Agung Istri Sri Wiadnyani Anastasia Wiwik Swastiwi Andi Besse Patadjai Andi Zakiah Aini Maftuha Andini Sundowo Angelia Sabina Sinaga Ansharullah ansharullah Arami, Hasnia Arby'in Pratiwi Arini, Jenny Arzul Rahmat Asdar Asis, Zalsabila Reskyta Asjun Asjun, Asjun Astri Rahayu Azis, Nurdiana A Baharum, Syarul Nataqain Baiq Dewi Harnani R Balubi, Abdul Muis Bartoven Vivit Nurdin Baru Sadarun Baru Sadarun Battu, Sutrisno Prasetyo Bertu Rianto Takaendengan Betty Sri Laksmi Jenie Bunga Lestari Chairunnisa, Dita Daniningsih, Tri Date, Yana Meutia Yunus Devi Pratiwy Diki, Muhammad Ihsan Dina Dina, Dina Dwi Budi Santoso Dzulzahabiyyah, Afifah Azhari Effendi, Wa Ode Nilda A. Eraku, Sunarty Sully Faisal Faisal Danu Tuheteru Fatimah Yunus, Andi Fatimah, Shalawatun Amaliah Fatmaliza Harahap Febrianto, Fandi Fera, Feti Firda Julia Fristiohady, Adryan Gusti Ayu Kade Sutariati Hadjar, Nurhayati Hamzah, Nurnaningsih Haslianti Haslianti, Haslianti Hasnia Arami Helty Hestiani, Hestiani Hidayati Hidayati Husna Husna Husna Husnawati I Nyoman Sujana Ibrahim, Moh Nuh Ibrahim, Mohammad Nuh Idin, Sahidin Ima Wijayanti Indayani, Mimin Kaidah Indriani Indriani Iralistari, Waode Iralistar Irdam Riani, Irdam Isamu, Kobajashi Togo Israwati Jali, Wa Jaya, Makmur Johan, Arniati Juliarto, Dion Kadir, Muh. Ridho Syafarullah Kadir, Syahruddin Kaneko, Masanori Karamoi Karamoi Karimuna, Siti Rabbani Karmin Karmin, Karmin Kartin Usman Kartini Kartini Kasim, Ma'ruf Kasmiati Kristi, Elsa La Ode Alirman Afu, La Ode Alirman La Ode Baytul Abidin La Sara Lakawa, Stefiana Yunisa Laksanany, Satya Agustina Lolopayung, Selin M. Manugeren, M. Maâ€™ruf, Khaidhar Maftuha, Andi Zakiah Aini Mardiansyah Mardiansyah, Mardiansyah Maulana, Fazirul Maulana, Mey Sri Mekuo, Febrianto Nur Miftahul Hasanah Mila Angraeni Mita Gebriella Inthe Mohd Fauzi, Mohd Muh Aksa Azis Muh. Fitra Annaba Muhaimin Hamzah Muhammad Fajar Purnama Muhammad Trial Fiar Erawan Muhtar, Nur Inayah Muskita, Wellem Hendrik Nancy D. Yuliana Nanda Visca Pradiny Naslina Alimina Nasution, Ali Napiah Niaga, Muh. Syawal Akbar Novi Damayanti Nur Asyik, Nur Nur, Indriyani Nuraeni, Febrianti Nurfitri Ekantari Nurhawa Oce Astuti Pairulsyah Pairulsyah Pardi Pardi Pardi Pardi, Pardi Patadjai, Andi Besse Pertiwi, Gadis Andista Piliana, Wa Ode Pratiwy, Devi Putri, Rizki Amelia Eka Rahmah, Alfiyyah Nur Ramadhan, Muhammad Rahmad Raup, Syahril Abd. Resi, Resi RH. Fitri Faradilla Ridhowati, Sherly Riki RIKI RIKI, RIKI Rizky Ayu Lestari Rosmaeni Rosnawintang Rosnawintang Rusmianur, Wa Ode Sadimantara, Muhammad Syukri Saediman, Haji Safitra, Safitra Safitri Hariani Safitri, Lia Safitri, Wa Ode Mustika Ayu Safitri Sahlan Sahlan Saleh, Arum Ayu Gustiara Absyah Sali, Fitriani Salsabila, Febi Nur Sari, Ifaty Fadliliana Sari, Wilda Purnama Sarinah Sarinah Setiawati Anggraini Siti Rabbani Karimuna SITTI HAJAR Sri Rejeki Sri Wahyuni Sri Wahyuni Sri Wulan, Sri Suadi Suadi Sukma, Asca Rahayu Suriani Suriani Surni, Surni Suwarjoyowirayatno, Suwarjoyowirayatno Syahrizal Koem T. Thyrhaya Zein Tamrin Tamrin Tanjung, Dinda Andini Thesalonica, Denysha Turki, Syifaa Sabianova Addina Vatma, Ona Sri Wa Ratmi Wellem H Muskita Wellem H. Muskita Winandari, Alzagita Trisazena Windi, Yohanes Kambaru Winiati P. Rahayu Wiwin Rahmawati Nurdin Yodha, Agung Wibawa Mahatva Yundari, Yundari Yuni Ratnasari Yusnaini Yusnaini Zainun, Mariana

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