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Melati Pratama
Jurusan Seni Kuliner Politeknik Pariwisata Palembang-Sumatera Selatan
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PERAN DAKWAH HABIB HASAN AL MUNAWAR PADA KULINER DAN ADAT KEBIASAAN KOTA PALEMBANG-SUMATERA SELATAN Rhiza Eka Purwanto; Melati Pratama
Jurnal Dakwah Tabligh Vol 18 No 2 (2017)
Publisher : Fakultas Dakwah dan Komunikasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/jdt.v18i2.4705

Abstract

Al-Munawar is one of the names of an Arab village in Palembang city, which is on the outskrirts of the river Musi precisely in the 13 Ulu area of Palembang. Al Munawar Arab village set by Department of Tourism and Culture of South Sumatera Province as one of the historical and religious tourism destination. History tells, the formation of the village begins from the commerce of Sriwijaya kingdom until period between the collapse of Sriwijaya kingdom and the emergence of Palembang Sultanate that is 1500-1700 M. In the beginning, the immigrants who are brokers are not allowed to live  in the land of Sriwijaya so they living on the outskirts and the moving to house above the Musi riverbanks, living in groups by maintaining the tradition of the origin culture. One such resident is Habib Hasan Al Munawar. Along with the existance of his descendants in the city of Palembang, causing Palembang has a culinary, how to serve and how to culinary different cuisines. The purpose of this study is :1. Identify culture and culinary of the descendants of Al Munawar in Palembang, 2. Identify the culinary linkages of the Al Munawar tribes in the village of Al Munawar Palembang, 3. Knowing of the role of Habib Hasan in the customs of Palembang people to eat culinary.
PREFERENSI ATLET OKU SELATAN TERHADAP CITA RASA OLAHAN IKAN MUJAIR DENGAN METODE C-SAT (CUSTOMER SATISFICATION) Melati Pratama
JURNAL PERIKANAN TROPIS Vol 7, No 2 (2020)
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpt.v7i2.2216

Abstract

Tilapia is one of the fresh water fish, and one of commodites that was cultivated by OKU Selatan specialy Ranau lake. Around the Ranau lake, tilapia usually was processed to grilled tilapia fish, turmeric seasoning, pindang Palembang and fried fish. The tilapia products had off-falvour so OKU Selatan athete ate other food like fried rice, fried chicken and tempeh, soto, instan noodles and etc. The aims for this research was to identified preference of OKU Selatan athlete to tilapia product, and analyzied flavor preference of OKU Selatan athlete based on five senses and cooking method. The data was calculated by C-Sat (Customer Satisfication). The results showed that the highest preference of OKU Selatan athelete to tilapia product at grilled tilapia such as 6.4 point and the lowest preference at Pindang such as 4.8 point. The highest preference of OKU Selatan to sensation taste at umami such as 9.9 point and the lowest at the bitter taste such as 1.5 point. The highest prefence of OKU Selatan to tilapia taste due processing at fried tilapia processed such as 9.8 point and the lowest at boiled tilapia processed such as 5.2 point. Athelete of OKU Selatan most prefer to tilapia that has umami sensation by fryied processed. Keywords : flavor, OKU Selatan athlete, tilapia product, C-Sat 
Identifikasi Atribut Aroma dan Rasa Rempah Dengan Profiled Test Melati Pratama
JURNAL AGROINDUSTRI HALAL Vol. 3 No. 2 (2017): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (680.785 KB) | DOI: 10.30997/jah.v3i2.903

Abstract

Herbal dan rempah adalah komoditi yang paling banyak digunakan dalam makanan. Keberagaman herbal dan rempah mempengaruhi aroma dan rasa. Aroma dan rasa pada masing-masing herbal dan rempah dapat ditentukan menggunakan profiled sensory test. Pada penelitian ini, Profiled test dilakukan dengan mendeskripsikan aroma dan rasa dari masing-masing herbal dan rempah. Sampel yang digunakan adalah bawang putih segar, bubuk bawang putih, lada hitam, bubuk lada hitam, cabe, bubuk cabe, daun salam dan bay leaf. Hasil menunjukkan bahwa bawang putih, lada hitam dan cabai segar memiliki aroma dan rasa pedas menyengat, yang disebabkan bawang putih mengandung allicin, lada hitam mengandung piperine dan chavicine, serta cabai mengandung capsaicin yang merupakan senyawa aktif. Allicin pada bawang putih segar memiliki sifat pedas yang sama dengan piperine, chavicine dan capsaicin.  Perbedaan dari ketiga senyawa tersebut adalah allicin bersifat tidak stabil dibanding piperine, chavicin dan capsaicin. Stabilitas piperine, chavicine dan capsaicin menjadikan bubuk lada hitam dan bubuk cabai dapat digunakan pada makanan yang telah diolah.           Kata kunci : herbal dan rempah, aroma dan rasa, profiled test
Strategi Pengembangan Pindang Palembang menggunakan Model Bisnis Canvas (MBC) untuk Wisatawan Melati Pratama
Pusaka: Journal of Tourism, Hospitality, Travel and Business Event Vol 3 No 1: Februari – Juli 2021
Publisher : Politeknik Pariwisata Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (631.057 KB) | DOI: 10.33649/pusaka.v3i1.67

Abstract

Pindang Palembang is one of traditional culinary in South Sumatra which had uniqe special taste like sour, salty and sweet flavour. But, this culinary was not popular in tourist who come in Palembang. So, strategy of development for Pindang palembang need to be done. Development strategy was conducted based on BMC (Business Model Canvas) method by interview dan share quitioner with 24 hotels tourist. The initial identification showed that there were 24.39% foreign tourists who interst to Pindang palembang, the number of 45.45% taste was be value proposition, only 33.33% hotels gave offers about Pindang, the number of 30.91% uniqe was be customer relationships, the easy channel to reached was 85.37% online, the number of 66.67% hotels promoted Pindang palembang, 91.67% hotels had chef and 83.33% had website. By 7 elements, 78% cost structure low but it did’t have appreciations. BMC showed that, there were many factors affected Pindang development such as tourist attractions to Pindang, value of Pindang, mitra, promotion, media online, innovation and competence people who can developed Pindang to be interested taste.Pindang Palembang is one of traditional culinary in South Sumatra which had uniqe special taste like sour, salty and sweet flavour. But, this culinary was not popular in tourist who come in Palembang. So, strategy of development for Pindang palembang need to be done. Development strategy was conducted based on BMC (Business Model Canvas) method by interview dan share quitioner with 24 hotels tourist. The initial identification showed that there were 24.39% foreign tourists who interst to Pindang palembang, the number of 45.45% taste was be value proposition, only 33.33% hotels gave offers about Pindang, the number of 30.91% uniqe was be customer relationships, the easy channel to reached was 85.37% online, the number of 66.67% hotels promoted Pindang palembang, 91.67% hotels had chef and 83.33% had website. By 7 elements, 78% cost structure low but it did’t have appreciations. BMC showed that, there were many factors affected Pindang development such as tourist attractions to Pindang, value of Pindang, mitra, promotion, media online, innovation and competence people who can developed Pindang to be interested taste.
PENGARUH PENAMBAHAN DAUN ANTIMIKROBA DAN MODIFIKASI PENYIMPANAN TERHADAP ORGANOLEPTIK LEMANG DALAM MEMPERTAHANKAN UMUR SIMPAN Melati Pratama; Arief Marna Sonjaya
Jurnal Pengolahan Pangan Vol 7 No 2 (2022)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v7i2.72

Abstract

Lemang is one of malay culinary that was served at ceremonies, eid and etc. Lemang was made from glutinous rice and coconut milk. It was grilled on embers, but it was very easy deterioration. Antimicroba leaves and bamboo storage position was one of experiment to make lemang be survive, but antimicroba leaves had its own characteristics like color, taste, and texture. So, the object of this research was analyze effect antimicroba leaves addition (Pandanus amayllifolius Roxb, Syzygium samarangense and Mangifera indica) and storage modification (normal position and flipped position) to characteristic of lemang organoleptic characteristic. The characteristic of lemang organoleptic was tested by organoleptic test for 30 panelists. The panelists gave score 1 if they dislike, scored 2 if they feel usual, and scored 3 if they feel very like for 7 days. The scored was calculated by Analysis sidik ragam and Beda Nyata Terkecil. The result showed that all treatment gave real effect to aroma, texture and taste to lemang. The all of lemang in normal storage position treatment had dislike scores at the 3rd day. While lemang in flipped storage position treatment had dislike score at the 5th day. The best leaves that for addition lemang processing was Pandanus amayllifolius Roxb. It gave stable aroma, texture and dark color for lemang
EFFECT OF USING SILICA GEL AS ACTIVE PACKAGING TO THE LEMANG DETERIORATION IN LAHAT Melati Pratama; Arief Marna Sonjaya
Jurnal Pangan dan Agroindustri Vol. 11 No. 1: January 2023
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2023.011.01.1

Abstract

The subject of this research was to analyze how the effect of silica gel concentration on Lemang water content, color, texture, taste and aroma. This study used a CRFD (Completely Randomized Factorial Design) by each two treatments and replications. The 1st treatment was silica concentrations (gram), it were  0, 1, 3 and 5. The 2nd treatment was time storage (days), it was 0, 3, 5 and 7. The data as a result were analyzed using ANOVA (analysis of variance) and SRD (the Smallest Real Difference) at a 95% confidence level. The application of silica gel on bamboo of Lemang gave a very significant effect to the Lemang water content, color and texture during 3 to 7 days storage. The best treatment from silica and time storage was 0 gram with 5 days storage. It had water content 55.67%, and the color was like by 3.8 points, the texture was little neutral by 2.16 points, the taste was little neutral by 2.30 points and the aroma was little dislike by 1.67 points. 
Pengaruh Kemasan Aktif Silika Gel terhadap Pertumbuhan Mikroba Lemang Tanjung Sirih Melati Pratama pratama; Arief Marna Sonjaya
JITIPARI Vol 8 No 1 (2023): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v8i1.8165

Abstract

Lemang Tanjung Sirih mudah mengalami kerusakan akibat mikroba sehingga hanya mampu bertahan selama satu hari pada suhu ruang. Penggunaan kemasan aktif adalah salah satu upaya untuk menambah waktu simpan Lemang. Tujuan penelitian ini adalah untuk mengetahui bagaimana pengaruh pemakaian kemasan aktif silika gel terhadap kadar air dan jumlah bakteri pada Lemang. Metode penelitian yang digunakan adalah dengan merekatkan silika gel pada ujung bambu lemang dengan berat 1 gram, 3 gram dan 5 gram, kemudian disimpan pada suhu ruang selama 3, 5 dan 7 hari. Lemang yang disimpan kemudian dihitung kadar air dan jumlah mikroba. Data kemudian dianalisis dengan RAFL ( Rancangan Acak Lengkap Faktorial ) dan dilakukan uji lanjut BNT (Beda Nyata Terkecil). Hasil penelitian menunjukkan penggunaan silika gel selama penyimpanan, berpengaruh sangat nyata terhadap kadar air dan jumlah bakteri. Kadar air perlakuan silika gel 0 gram mengalami peningkatan, sedangkan perlakuan silka gel 1,3 dan 5 gram mengalami penurunan. Jumlah bakteri yang melebihi batas maksimum adalah pada perlakuan silika gel 0 gram adalah pada hari ke-3, sedangkan perlakuan silika gel 1, 3 dan 5 gram pada hari ke-5 penyimpanan. Sehingga berdasarkan hasil tersebut dapat disimpulkan bahwa penggunaan silika gel dapat menurunkan kadar air dan memperpanjang waktu simpan Lemang.
PENENTUAN UMUR SIMPAN LEMANG LAHAT DALAM KEMASAN AKTIF SILIKA GEL MENGGUNAKAN METODE ASLT (ACCELERATED SHELF LIFE TEST) Melati Pratama pratama; Arief Marna Sonjaya
Jurnal Agroindustri Vol. 13 No. 1 (2023): Mei 2023
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.13.1.56-70

Abstract

The objective of this research was to determine the shelf life of lemang by using the parameters of water content, the characteristic of organoleptic (color, texture, aroma, taste), and microbial growth parameters. The design used in this research was a Factorial Completely Randomized Design (FCRD) with two factors, weight of silica gel (0,1,3 and 5 gs) and storage time (0,3,5 and 7 days). The method used to calculate shelf life was ASLT (Accelerated Shelf Life Test) using water content, organoleptic value, and microbial growth data (Total Plate Number). This research showed a decrease in water content, a decrease in the level of organoleptic liking (color, texture, aroma, and taste), and an increase in the number of lemang microorganisms at various treatments during storage. Based on the parameters of water content, color, texture, aroma, and taste, lemang had a maximum shelf life of 3 days. Lemang with 0 g treatment had a shelf life of 3 days only from the color preference level, while lemang with 3 g treatment had a shelf life of 3 days from color, texture, aroma, and taste preference levels. Lemang with 1 g treatment had a shelf life of 3 days from color, texture, and taste preference level. Lemang with 5 g treatment had a shelf life of 3 days from color, aroma, and taste.
Pelatihan Pembuatan Lemang dengan Menggunakan Daun Pandan untuk Memperpanjang Umur Simpan Lemang Sebagai Oleh-oleh Desa Tanjung Sirih Kabupaten Lahat Melati Pratama
Jurnal Abdimas Pariwisata Vol. 4 No. 2 (2023): Jurnal Abdimas Pariwisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36276/jap.v4i2.432

Abstract

The problem of Lemang Tanjung Sirih Lahat Regency producers to sell Lemang as souvenirs was the shelf life of Lemang that just one day in room temperatrue. Therefore, the objective of this research was to train Lemang producers for produce Lemang using pandan leave to get Lemang in longer shelf life, so it can be souvenir of Lahat district. The training used three methods such as counseling, technical guidance, and evaluation. The counseling was conducted for one day in The Grands of Lahat District hotel, while techincal guidance and evaluation in Tanjung Sirih village hall for three days. The counseling was followed 70 peoples of Lemang producers, while technical guidance was followed 35 peoples of Lemang producers. The content of counseling include the characteristics of Lemang and product development for increase the added value and competitivenes of Lemang. The content of technical guidance include the characteristic of pandan leaves and Lemang production. The conclution from evalution between participants, organizers, and sources was necessity of periodic training.
Co-Authors Arief Marna Sonjaya Arief Marna Sonjaya Rhiza Eka Purwanto