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All Journal Abditani : Jurnal Pengabdian Masyarakat JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Serambi Journal of Agricultural Technology Prosiding Seminar Nasional Universitas Serambi Mekkah
Rita Sunartaty
Prodi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Serambi Mekkah
Agriculture, Biological Sciences & Forestry Astronomy Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Electrical & Electronics Engineering Energy Environmental Science Mechanical Engineering Public Health Social Sciences Other

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Innovation of Natural Preservation of Mackerel (Rastrelliger kanagurta) Using Coconut Coconut Ashes with Drying Time Variations on Hedonics Rika Agustina; Rita Sunartaty; Teuku Makmur; Ruka Yulia
Serambi Journal of Agricultural Technology Vol 2, No 2 (2020): Desember
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v2i2.2433

Abstract

Coconut frond ash is one of the wastes from coconut trees which has not been maximally utilized. Coconut frond ash contains MgCl2 and KCl so that it can be used as a salt substitute in the process of preserving fish. In this study coconut frond ash was used as a basic ingredient for making dried mackerel with a long time of drying to storage. The purpose of this study was to determine the effect of drying time on mackerel storage. The research design used was a Randomized Block Design (RCBD) with 2 factors studied. The first factor is the drying time consists of 3 levels, namely P1 = 3 days, P2 = 4 days, P3 = 5 days. The second factor is storage which consists of 3 levels, namely S1 = 30 days, S2 = 60 days, S3 = 90 days. Each treatment was repeated 2 times to obtain 18 experimental units to observed hedonic tests. From the results of the study it can be stated that the treatment has a very significant effect (P≥0.01) on the hedonic test which includes (color, aroma, taste and texture).
The Making of Cereal With Subtitution of Soybean Flour (Glycine Max L. Merr) and Pasta Fruit Bit (Beta Vulgaris L) As Natural Dyes Hirwan Amanda; Irmayanti Irmayanti; Rita Sunartaty
Serambi Journal of Agricultural Technology Vol 3, No 1 (2021): Juni
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v3i1.2958

Abstract

Making cereals using wheat flour is a problem because the raw materials obtained are more expensive. In addition, wheat flour will have an adverse effect on some people who are sensitive to gluten. One of the best alternatives to wheat flour in the manufacture of cereals to produce low-gluten cereal products is tapioca flour. The purpose of this study is to determine the effect of adding soybean flour, beetroot paste and its interaction on physical and organoleptic characteristics of cereals. The results showed that the best treatment was found in the addition of 60% soybean flour and 85% beetroot paste (K3B3) which produced good quality serela with chemical properties, namely water content of 4.67%, yield 63.00%, water absorption 13, 10%, crispiness in milk 106 seconds, organoleptic test for taste 3.94 (like), aroma 4.10 (like), texture 2.67 (ordinary) and color 3.83 (like).
VALIDASI METODE PENGUJIAN KADAR AIR DENGAN ANALISIS PERBANDINGAN AKURASI DAN PRESISI Fatmawati Fatmawati; Rita Sunartaty; Fahliza Meutia
Serambi Journal of Agricultural Technology Vol 5, No 1 (2023): Juni
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v5i1.6214

Abstract

Validasi metode presisi dan akurasi adalah proses untuk mengevaluasi sejauh mana metode pengukuran memberikan hasil yang konsisten (presisi) dan mendekati kebenaran (akurasi) dalam pengujian atau evaluasi yang dilakukan.Dalam pengujian kadar air, nilai presisi (0.155%, 0.816%, 0.38%, dan 0.24%) menunjukkan persentase hasil yang dianggap relevan atau benar. Semakin tinggi nilai presisi, semakin tinggi tingkat akurasi atau ketepatan pengujian tersebut. Nilai akurasi (93%, 96%, 91%, dan 93%) menunjukkan persentase keberhasilan atau ketepatan hasil atau prediksi dalam pengujian. Tingkat akurasi yang lebih tinggi dianggap lebih baik dalam evaluasi atau pengujian tersebut. Penting untuk mempertimbangkan standar dan kriteria yang relevan dalam penilaian presisi dan akurasi dalam konteks pengujian kadar air.
Co-Authors Chairuni AR Dewi Ermaya Fahliza Meutia Fatmawati Fatmawati Hidayat, Fadlan Hirwan Amanda Irmayanti Irmayanti Juliani Juliani Lukmanul Hakim M Daud AK Nailul Hidayat Rika Agustina Ruka Yulia Salfauqi Nurman, Salfauqi Sholihati Sholihati T. Makmur