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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia JURMA : Jurnal Program Mahasiswa Kreatif
Muchamad Hamdani
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Computer Science & IT Education Languange, Linguistic, Communication & Media Public Health Social Sciences

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Composition Changes of Chemical And Vitamin of Ronggeng Shrimp (Harpiosquilla raphidea) Meat by Boiling Agoes M. Jacoeb; Muchamad Hamdani; . Nurjanah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 11 No 2 (2008): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (216.87 KB) | DOI: 10.17844/jphpi.v11i2.903

Abstract

Vitamin adalah komponen tambahan makanan yang berperan penting dalam gizi manusia. Ketersediaan vitamin dalam makanan berkaitan dengan kelarutannya dalam air atau lemak. Vitamin biasanya dikelompokkan ke dalam dua golongan utama, yaitu vitamin larut air dan vitamin larut lemak. Beberapa vitamin tidak stabil terhadap pemerosesan dan penyimpanan sehingga kandungannya dalam makanan dapat menurun. Penelitian ini bertujuan untuk mengetahui pengaruh perebusan terhadap komposisi kimia dan vitamin A, B12, dan B6 daging udang ronggeng.Udang ronggeng segar memiliki nilai rendemen, yaitu 41,13 % daging; 54,25 % cangkang; dan 4,62 % jeroan. Komposisi kimia, yaitu kadar air (bb) 76,55 %; abu (bk) 5,41 %; protein (bk) 87,09 %, dan lemak (bk) 6,57 %. Kadar vitamin, yaitu vitamin A 81,77 μg/100 g; vitamin B6 0,15 μg/100 g; dan vitamin B12 1,29 μg/100 g. Udang ronggeng rebus memiliki nilai rendemen, yaitu 20,08 % daging; 45,32 % cangkang; dan 1,69 % jeroan dengan nilai rendemen yang hilang sebesar 32,9 %. Komposisi kimia, yaitu kadar air (bb) 73,1 %; abu (bk) 5,37 %; protein (bk) 86,36 %; dan lemak (bk) 3,20 %. Kadar vitamin, yaitu vitamin A 62,42 μg/100 g; vitamin B6 0,11 mg/100 g; dan vitamin B12 0,77 μg/100 g. Perebusan dapat menurunkan nilai rendemen cangkang, jeroan, daging kadar air, lemak, protein, abu serta kandungan vitamin A, B6, dan B12 udang ronggeng. Kata kunci: perebusan, udang ronggeng, vitamin A, B12, B6  
Implementation of the Full Costing Method in Determining Application-Based Selling Prices to Improve Financial Recording Performance in Dodol Sukahati MSMEs, Cibinong District Bogor Regency Hamzah, Zeze Zakaria; Anwar, Syaiful; Hamdani, Muchamad; Muhlis, Muhlis; Subagyo, Wawan Hari; Mujito, Mujito
Jurma : Jurnal Program Mahasiswa Kreatif Vol 8 No 2 (2024): DESEMBER
Publisher : LPPM UIKA Bogor

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Abstract

Dodol MSMEs are one of the MSMEs that support the national economy. it is located in Sukahati Village, Cibinong District, in calculating production costs is still traditional, so the selling price is still traditional. In this all-digital era, these MSMEs need to adapt to the times. In facing the development of the times and maximizing finances, it is necessary to carry out community service so that MSMEs, especially Dodol MSMEs, have financial capabilities that can maintain the sustainability of their business. These MSMEs need to be briefed related to simple financial records, production cost calculations, and sales calculations to use applications to find out the profits obtained. The method is used Participatory Action Research (PAR) which focuses on empowering the community and involving them in the process of change. This activity, which runs from June to August 2024, includes ongoing monitoring and evaluation. It is hoped that from this activity, Dodol MSMEs can calculate production costs and use the applications that have been made in this service.
Co-Authors . Nurjanah Agoes M. Jacoeb Hamzah, Zeze Zakaria Muhlis Muhlis Mujito Mujito, Mujito Subagyo, Wawan Hari Syaiful Anwar