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Meta Mahendradatta
Program Studi Ilmu Dan Teknologi Pangan, Departemen Teknologi Pertanian, Fakultas Pertanian, Universitas Hasanuddin, Makassar 90245, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Immunology & microbiology Industrial & Manufacturing Engineering Social Sciences Other

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STUDI PEMBUATAN KUE KERING DARI TEPUNG SAGU DENGAN PENAMBAHAN TEPUNG BLONDO (Study of Making Cookies from Sago Flour With Addition of Blondo Flour) Tahir, Mulyati M; Mahendradatta, Meta; Mawardi, Ahmad
REKAPANGAN Vol 11, No 2 (2017): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

RINGKASAN Blondo merupakan protein nabati yang diperoleh dari hasil samping pembuatan minyak kelapa dengan proses basah yakni proses ekstraksi minyak kelapa dari bahan santan kelapa. Blondo mengandung asam amino esensial dan dapat dimanfaatkan sebagai bahan tambahan atau alternatif makanan bergizi tinggi yang digunakan sebagai bahan dasar pembuatan kue kering yang terlebih dahulu diolah menjadi tepung. Tujuan dari penelitian ini yaitusebagai pemanfaatan produk samping dari pembuatan minyak kelapa, yang diaplikasikan dalam pembuatan kue kering, menentukan formulasi terbaik tepung blondo yang digunakan dalam pembuatan kue kering sehingga dapat diterima oleh konsumen dan mampu memberi asupan nutrisi yang tinggiberdasarkan analisis kimia dan uji organoleptik.Pembuatan tepung blondo dilakukan dengan pengeringan menggunakan oven blower pada suhu 600C selama 12 jam. Setelah itu dilakukan penghalusan menggunakan grinder kemudian diayak 80 mesh. Perlakuan yang diterapkan pada penelitian ini terbagi atas formula A1 (65% tepung sagu : 35% tepung blondo), A2 (60% tepung sagu : 40% tepung blondo) dan A3 (55% tepung sagu : 45% tepung blondo). Parameter pengamatan pada penelitian ini yaitu perlakuan uji proksimat (kadar air, kadar abu, protein, lemak, karbohidrat) dan mutu organoleptik (warna, aroma, rasa dan tekstur). Pengolahan data dilakukan secara Rancangan Acak Lengkap (RAL) berdasarkan data hasil pengamatan terhadap parameter pengujian dengan tiga kali ulangan. Data hasil pengamatan dianalisa dengan uji sidik ragam (ANOVA) menggunakan SPSS dan MS.Excel.Berdasarkan hasil  uji organoleptik perlakuan terbaik adalah A3 dengan skor organoleptik warna 3,6 (suka), aroma 3,6 (suka), rasa 3,8 (suka), dan tekstur 3,66 (suka), sedangkan hasil uji proksimat yaitu dengan nilai kadar air 2,53%, kadar abu 3,25%, protein 11,45%, lemak 27,41%, dan karbohidrat 55,36%. Kata kunci : Blondo, Kue kering, protein.
Utilization of Cocoa Bean Husk Extract (Theobroma cacao L) on The Product Chocolate Cookies langkong, Jumriah; Mahendradatta, Meta; M. Tahir, Mulyati; Nur Faidah Rahman, Andi; Abdullah, Nurlaila; Marina, N
jurnal1 VOLUME 3 ISSUE 1, JUNE 2020
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v3i1.279

Abstract

Cocoa bean husk is one of the byproducts of cocoa, which is only utilized as animal feed and low economic value. The economic value of cocoa bean husks can be enhanced by extracting the husk using methanol into a powder and applied to a product into cookies. Cookies are types of biscuit which are made from soft dough, high in fat and relatively crisp. The purpose of this study is to know the amount of powder that is added and its impact on the cookies product. The analysis was done for the sensory test. In the organoleptic test, the color and odor which were preferred by the panelists was treatment A0 (control), whereas the taste and texture were treatment A1 (addition of 5% powder).
KOMBINASI BUMBU DAN ASAP CAIR DALAM MEMINIMALKAN PEMBENTUKAN HISTAMIN PADA IKAN KEMBUNG PEREMPUAN (Rastrelliger neglectus) ASAP [Combination of Spice and Liquid Smoke in Minimizing Histamine Formation in the Smoked Mackerel (Rastrelliger neglectus)] Meta Mahendradatta; Abu Bakar Tawali
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 2 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Four spices (clove, cinnamon, tamarind and ginger) were combined and applied to produce smoked female mackerel. The use of liquid smoke was compared with redistilled liquid smoke. The result showed that there was lower histamine content in smoked fish treated with spices after the use of liquid smoke and redistilled liquid smoke at (1.00 – 1.20mg/100g) compared with the raw material (1.55mg/100g). Histamine content in all treatments increased during storage from 0.96 – 1.13 mg/100g to 6.40 -20.29mg/100g. The phenol content decreased during storage from 2.19% - 2.44% to 0.72% - 0.84%. Using of liquid smoke in combination with spice as well as without spice,resulted in decreasing of the free fatty acid (FFA) content until 20 days of storage then increased, whereas using redistilled liquid smoke, resulted decreased of FFA during 10 days storage before increased. Total psychrophilic microbe was not detectable at 0 and 10 days storage but then increased at 20 and 30 days storage to 6.5x103 – 10.1x103cfu/ml and 7.5x103 – 15.5x103cfu/ml, respectively. Overall, combination between clove-cinnamon and liquid smoke which was applied to female mackerel showed the best result i.e.: lower histamine content, lower FFA, lower total psychrophilic microbe and lower phenol content than other treatments. The acceptability of smoked fish treated with clove-cinnamon and liquid smoke after 30 days storage showed higher value than other treatments. Key words: histamine formation, redistilled liquid smoke, spices, short-bodied mackerel
PENGARUH KEMASAN TERHADAP MUTU SALE PISANG RAJA (Musa X paradisiaca AAB) SELAMA PENYIMPANAN: (The Effect of Packaging to Quality Sale “Raja” Banana (Musa X paradisiaca AAB) During Storage) Andi Nur Faidah Rahman; Meta Mahendradatta; Jusmiati Effendi
jurnal1 VOLUME 1 ISSUE 2, DESEMBER 2018
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v1i2.97

Abstract

Sale raja banana are foods processed by mature banana which have been through the drying process. During storage, quality of sale raja banana decreased in terms of chemical composition and organoleptics. It is needed a method to maintain the quality of sale raja banana during storage by applying packaging technology. The purpose of this study was to determine the effect of packaging methods (without packaging, HDPE packaging and HDPE vacuum packaging) and storage time on the chemical composition and organoleptic quality of sale raja banana. The design of this study consisted of two factors: packaging using three treatment levels (without packaging, HDPE packaging, and HDPE vacuum packaging) and storage time with five levels of treatment (0, 7, 14, 21, and 28 days). Data was processed using factorial Completely Randomized Design (CRD) with three replications. The chemical parameters analyzed were water content, ash content, reducing sugar, pH, and organoleptic tests (including color, aroma, taste and texture). The results showed that the storage of sale raja banana with HDPE vacuum packaging for 28 days gave the best results for all parameters.
PEMANFAATAN KULIT BIJI KAKAO (THEOBROMA CACAO L) MENJADI PRODUK COOKIES COKLAT: (Utilization Of Cocono Seed Skin (Theobroma Cacao L) Become Chocolate Cookies Products) Jumriah langkong; Meta Mahendradatta; Mulyati M Tahir; Nurlaila Abdullah; Marina Reski
jurnal1 VOLUME 2 ISSUE 1, JUNI 2019
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v2i1.211

Abstract

Cocoa bean husk is one of the product of cocoa which is only utilized as animal feed and has low economic value. Economic value of cocoa bean husks can be enhanced by extracting the husk using methanol into powder and applied to a process product namely cookies. Cookies are types of biscuit which are made from soft dough, high in fat and relatively crisp. The purpose of this study was to determine the amount of powder that was added and its impact to the cookies product. The analysis was done for sensory test, moisture content, fat content and protein content. The result showed that water content ranged from 2.39% - 4.85%. Fat content ranged from 7.57% - 8.64%, and ash content ranged from 0.73% - 2.02%. In the organoleptic test, the color and odor which were preferred by the panelists was treatment A0 (control) whereas the taste and texture was treatment A1 (addition of 5% powder).
Utilization of Cocoa Bean Husk Extract (Theobroma cacao L) on The Product Chocolate Cookies Jumriah langkong; Meta Mahendradatta; Mulyati M. Tahir; Andi Nur Faidah Rahman; Nurlaila Abdullah; N Marina
jurnal1 VOLUME 3 ISSUE 1, JUNE 2020
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v3i1.279

Abstract

Cocoa bean husk is one of the byproducts of cocoa, which is only utilized as animal feed and low economic value. The economic value of cocoa bean husks can be enhanced by extracting the husk using methanol into a powder and applied to a product into cookies. Cookies are types of biscuit which are made from soft dough, high in fat and relatively crisp. The purpose of this study is to know the amount of powder that is added and its impact on the cookies product. The analysis was done for the sensory test. In the organoleptic test, the color and odor which were preferred by the panelists was treatment A0 (control), whereas the taste and texture were treatment A1 (addition of 5% powder).
The effect of rice types on chao properties during fermentation Meysi Azkiyah; Amran Laga; Meta Mahendradatta; Riku Shimomura
jurnal1 VOLUME 4 ISSUE 2, DECEMBER 2021
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v4i2.380

Abstract

Chao is a typical Indonesian dish from Pangkep Regency that is relatively unknown to the general public. Chao is made from fermented fish, which is subsequently fermented with rice. Chao has the properties of pasta-like, light-brown color, unique flavor, slightly acidic and salty taste. Pangkep communities typically use chao as a seasoning, condiment ingredient, or as a side dish. Due to the product's attractive features, which resemble stale food, make it less appealing to consumers. It necessitates innovation and processing technologies in order to improve the quality of Chao products. This research aimed to find out the effect of rice variations including white rice, red rice and black rice on the characteristics of Shrimp Chao during fermentation. The testing parameters in this study were total Lactic Acid Bacteria (LAB), total lactic acid, pH, and organoleptic. The highest LAB growth was found in the red rice that is 7.67 log cfu/g with the lowest pH value of 6.02 and the highest lactic acid content (1.8%). The best organoleptic test results own by white rice-based shrimp chao with preference average score of 3.85 and red rice 3.78 which imply “like” in organoleptic scale scoring.
Utilization of black rice (Oryza sativa L. indica) extract in making sarabba as functional drink Meta Mahendradatta; Ulfa Mutmainnah Alri; Mariyati Bilang; Abu Bakar Tawali
jurnal1 VOLUME 4 ISSUE 2, DECEMBER 2021
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v4i2.511

Abstract

Indonesian traditional drink such as Sarabba is generally consumed for its taste. However, this drink has certain functional properties which originated from its basic ingredients. To enhance its functional properties, other natural ingredients such as black rice extract can be added to the basic ingredients. Therefore, the objectives of this study were to obtain the best treatment for the use of black rice extract in producing of Sarabba and to determine the effect of drying time on proximate value, anthocyanin, and thiamine contents; and solubility level of the product. The black rice used in this study was a local type variety that contains high amount of anthocyanins, a group of flavonoids, which is beneficial to health. Black rice was mixed with water at different ratios, grinded, and filtered. The filtrate obtained was used in formulation and the drink obtained was analyzed organoleptically. The best result of sensory evaluation based on color, taste, odor and texture was found in treatment 70% rice: 30% water. The treatment with the highest organoleptic score was used in this second stage of this study which involve drying of the Sarabba drink for 1, 1.5, and 2 hours. Proximate, anthocyanin, thiamine contents and solubility of the powder were determined. The result showed that best content of water (1.67%), carbohydrate (0.11%) and solubility level (20 seconds) were obtained at two hours drying. The best content of ash (2.3%), anthocyanin (11.83%), thiamin (0.056%) and fat (0.03) were obtained from one hour drying. The highest protein content (4.78%) was obtained from 1.5 hours drying treatment.
Aktivitas Fitase Pada Tahap-Tahap Pembuatan Tempe dari Kara Benguk, Gude, dan Kara Putih Menggunakan Usar Tranggono Tranggono; Sutardi Sutardi; Meta Mahendradatta
agriTECH Vol 11, No 4 (1991)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2236.645 KB) | DOI: 10.22146/agritech.19226

Abstract

Penelitian dilakukan untuk mengkaji perubahan aktivitas fitase selama proses pembuatan tempe kara benguk, gude dan kara putih dengan menggunakan usar. Ekstrak kasar fitase dipersiapkan metalui beberapa tahap isolasi dan pemurnian, sedangkan aktivitas Masa diukur berdasarkan jumlah fosfat anorganik yang dibebaskan dari substrat natrium fitat pada kondisi pengujian yang ditetapkan. Suhu dan pH optimum untuk fitase kara benguk dan kara putih berturut-turut 60°C clan 4,8 sedangkan untuk gude berturuHurut 50°C dan 5.0. Hasil yang diperoleh menunjukkan penurunan aktivrtas fitase selama perlakuan perendaman pada kara benguk dan kara putih, berturul-turul dan 129.56- 48.73 μ mol dan 169,30-77.92 μ mol. Pada gude tidak ditakukan pengujian aktivitas fitase selama perlakuan perendaman, Pada tahap fermentasi 0 - 24 jam. terjadi kenaikan aktivitas fitase berturut-turut dari 0 - 193,23 μ mol, 0 - 96.24 μ mol dan 5,56-46,33 μ mol untuk kara benguk, gude dan kara putih. Setelah 24 jam ferrnentasi, aktivrtas fitase turun menjadi berturut-turut sebesar 60,72 μ mol. 59.56 μ mol dan 7.68 μ mol. Selama fermentasi 36 - 48 jam, aktivitas fitase naik lagi berturut-turut sebesar 164,76 μ mol, 118,59 μ mol dan 9,27 μ mol untuk kara benguk. gude dan kara putih. Selama proses pembuatan tempe kandungan asam fitat turun berturut-turut dari 0,37 - 0,14%, 0,42 - 0,10% dan 2,26 - 0.16% masing-masing dalam berat kering untuk kara benguk, gude dan kara putih,
DIFUSI TEKNOLOGI PENGOLAHAN IKAN GABUS (Channa striata) MENJADI OTAK-OTAK BERBASIS SURIMI UNTUK MENGATASI PERMASALAHAN GIZI BURUK DAN MENINGKATKAN PENDAPATAN MASYARAKAT DI KABUPATEN PINRANG Meta Mahendradatta; Mulyati M. Tahir; Muhammad Asfar; Asmayana Iwo; . Irwan; . Suryani
Jurnal Dinamika Pengabdian (JDP) Vol. 7 No. 2 (2022): JURNAL DINAMIKA PENGABDIAN VOL. 7 NO. 2 MEI 2022
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v7i2.17919

Abstract

Kabupaten Pinrang menempati posisi keempat sebagai kabupaten dengan kasus gizi buruk tertinggi di Sulawesi Selatan, yaitu mencapai 32%. Salah satu potensi sumber daya lokal yang dapat dimanfaatkan di Kabupaten Pinrang adalah ikan gabus. Otak-otak sebagai salah satu olahan ikan gabus mengandung albumin yang cukup tinggi sehingga diharapkan mampu mengatasi permasalahan gizi buruk di Kabupaten Pinrang. Selain itu, pemanfaatan ikan gabus menjadi otak-otak juga diharapkan dapat meningkatkan perekonomian masyarakat setempat melalui pengembangan industri rumah tangga berbasis olahan ikan gabus. Metode yang digunakan dalam pelaksanaan kegiatan adalah sosialisasi dalam bentuk ceramah materi dan pelatihan. Kegiatan pengabdian dilaksanakan di Kelurahan Benteng Sawitto, Kecamatan Paleteang, Kabupaten Pinrang. Kegiatan pengabdian masyarakat ini diawali dengan sosialisasi dalam bentuk ceramah materi yang bertujuan untuk meningkatkan pemahaman mengenai pangan aman dan sehat, sanitasi dan higienitas produksi di lingkungan UMKM, serta strategi memulai usaha pangan. Kemudian dilanjutkan dengan pelatihan pembuatan otak-otak ikan gabus berbasis surimi untuk meningkatkan keterampilan khalayak mitra. Tujuan dari kegiatan pengabdian ini yaitu masyarakat dapat mengolah ikan gabus menjadi otak-otak berbasis surimi sebagai salah satu alternatif pangan sehat dan bergizi untuk menekan kasus gizi buruk di Kabupaten Pinrang. Tujuan yang lain yaitu untuk memberikan nilai tambah dari ikan gabus yang dapat diolah menjadi otak-otak sehingga dapat meningkatkan perekonomian masyarakat Kabupaten Pinrang. Hasil pengabdian kepada masyarakat menunjukkan bahwa khalayak mitra sangat antusias dalam mengikuti sosialisasi dan pelatihan yang diberikan. Hal ini dapat dilihat dari kehadiran semua peserta yang diundang dan keaktifan dalam mengikuti semua kegiatan. Ketersediaan ikan gabus di Kabupaten Pinrang cukup melimpah sehingga pengolahan otak-otak ikan gabus memiliki prospek yang sangat baik. Kata kunci: Gizi buruk, ikan gabus, otak-otak, surimi.   ABSTRACT Pinrang Regency occupies the fourth position as the regency with the highest malnutrition cases in South Sulawesi, reaching 32%. One of the potential local resources that can be utilized in Pinrang is snakehead fish. Otak-otak, as one of the processed snakehead fish, contains high albumin that can overcome the problem of malnutrition in Pinrang Regency. In addition, the use otak-otak also expected to improve the economy of the local community through the development of a home industry based on processed snakehead fish. The method used in the implementation of the activity is socialization in the form of material lectures and training. The service activity was carried out at Benteng Sawitto Village, Paleteang District, Pinrang Regency. This community service activity begins with socialization in the form of material lectures that aim to increase understanding about safe and healthy food, sanitation and hygiene of production in the UMKM environment, and strategies for starting a food business. Then continued with training on making otak-otak based surimi of snakehead fish to improve the skills of partner audiences. The purpose of this service activity is that the community can process snakehead fish into surimi-based otak-otak as an alternative to healthy and nutritious food to suppress cases of malnutrition in Pinrang Regency. Another goal is to provide added value from snakehead fish which can be processed into otak-otak so that it can improve the economy of the people from Pinrang Regency. The results of community service show that the partner audience was very enthusiastic in participating in the socialization and training provided. That can be seen from the presence of all invited participants and active participation in all activities. The availability of snakehead fish in Pinrang Regency is quite abundant so that the processing of snakehead fish brains has very good prospects. Keywords: Malnutrition, otak-otak, snakehead fish, surimi.
Co-Authors . Irwan . Rahmaniar . SURYANI . Suryani . Zainal, . Abdullah, Nurlaila Abu Bakar Tawali Abu Bakar Tawali Abu Bakar Tawali Adiansyah Adiansyah AHMAD FAHRIZAL Amran Laga Andi Nur Faidah Rahman Andi Nur Faidah Rahman Angriani, Lisa Asmayana Iwo Diansari, Pipi Dirpan, Andi Hariyati, . Jumriah Langkong Jumriah langkong Jumriah Langkong, Jumriah Jusmiati Effendi Latief, Rindam M. Sukarno M. Tahir, Mulyati Mappangaja, Andi Rahman Marina Reski Mariyati Bilang Mawardi, Ahmad Metusalach Metusalach, Metusalach Meysi Azkiyah Muhammad Asfar Muhammad Yusri Karim, Muhammad Yusri Muhpidah, Muhpidah Mulyati M. Tahir N Marina N Marina Nabilah, Azzahra Nadhifa, Dwi Ghina Nur Faidah Rahman, Andi Nurfaidah Nurfaidah Nurlaila Abdullah Nurlaila Abdullah Pirman Pirman Rahman, Andi Nur Faidah Rahman, Syamsul Riku Shimomura Riskawati, . Salengke Salengke Salengke Salengke Sufardin, Sufardin SULFIANA, SULFIANA Sulkifli, Ela Suryani Suryani Sutardi Sutardi Tahir, Mulyati M Tahir, Mulyati M Tahir, Mulyati M. Tawali, Abu Bakar Tranggono Tranggono Ulfa Mutmainnah Alri Wakiah, Nurul Zainal Zainal