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Making duck bone meal as a source of calcium using the sidrap protein hydrolysis technology from poultry-based conventional food processing waste Nurul Qisti; Rukmelia Rukmelia; Zulfatun Najah; Elsa Windiastuti; Monalisa Ibrahim; Putri Nurul Hikmah
Jurnal Teknika Vol 17, No 2 (2021): Available Online in November 2021
Publisher : Faculty of Engineering, Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36055/tjst.v17i2.12821

This research is a study to improve duck bone meal characteristics with higher calcium and protein content. This study aims to determine the best conditions of modification processing of duck bone meal based on the chemical characteristics and the highest calcium content. The research method was modified by Putranto et al., including washing, bone boiling, damage, presto process, boiling process, extraction of NaOH base, washing, drying, and flouring. The research was used a completely randomized experimental design (CRD), consisting of 3 treatments and three replications, namely P1 (NaOH immersion for 2 hours), P2 (NaOH immersion for 3 hours), and P3 (NaOH immersion for 4 hours). The data analysis technique was quantitative and analytic using ANOVA with a significance level of 5% using the SPSS application to determine the effect of immersing NaOH various treatments on the chemical characteristics of duck bone meal. The analysis includes yield, proximate composition, and calcium. In addition, physical, organoleptic, and microbiological analyses were carried out. The best of manufacture of duck bone meal which produces the best characteristics was found in the 3 hours immersion treatment (P2) with an average ash content of 56.88%, the water content of 4.08%, fat content of 14.45%, protein content of 23.08%, crude fiber content of 0.29%, phosphorus content of 12.03% and calcium content of 9.86%. Penelitian ini merupakan penelitian lanjutan untuk memperbaiki karakteristik tepung tulang itik dengan kandungan kalsium dan protein yang tinggi. Penelitian ini bertujuan untuk menentukan kondisi terbaik pada modifikasi proses pembuatan tepung tulang itik berdasarkan karakteristik kimia dan kandungan kalsium tertinggi. Metode penelitian merupakan modifikasi dari metode yang dilakukan oleh Putranto, dkk, diantaranya pencucian, perebusan tulang, pembersihan, proses presto, proses perebusan, ekstraksi basa NaOH, pencucian, pengeringan dan penepungan. Rancangan percobaan yang dilakukan adalah Rancangan Percobaan Acak Lengkap (RAL), yang terdiri dari 3 perlakuan dan 3 ulangan yakni P1 (Perendaman NaOH selama 2 jam), P2 (Perendaman NaOH selama 3 jam) dan P3 (Perendaman NaOH 4 jam). Teknik analisis data yang digunakan adalah analisis kuantitatif dan analitik menggunakan ANOVA dengan taraf nyata 5% menggunakan aplikasi SPSS untuk mengetahui pengaruh perendaman NaOH berbagai perlakuan terhadap karakteristik kimia tepung tulang itik. Analisis yang dilakukan meliputi rendemen, komposisi proksimat dan kalsium. Selain itu dilakukan analisa fisik, organoleptik dan mikrobiologi. Proses produksi tepung tulang itik yang menghasilkan karakteristik terbaik terdapat pada perlakuan perendaman selama 3 jam (P2) dengan rata-rata kadar abu 56.88%, kadar air 4.08%, kadar lemak 14.45%, kadar protein 23.08%, kadar serat kasar 0.29%, kadar fosfor sebesar 12.03% dan kadar kalsium 9.86%.

THE EFFECT OF FREEZING ON THE PROCESSING OF DRIED REBON SHRIMP AS A FORM OF LOCAL FOOD DIVERSIFICATION Rukmelia Rukmelia
Food ScienTech Journal Vol 2, No 2 (2020)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v2i2.9386

Rebon shrimp is one of the seafood species of crustaceans which has a very small size compared to other types of crustaceans. But behind its small shape, rebon shrimp has tremendous benefits. Rebon shrimp is quite easy to find in the market and is in the cheap category compared to other shrimp prices. Rebon shrimp is a food ingredient that rots easily so that processing and preservation is needed to maintain its quality. One of them is freezing and drying. This method can extend shelf life and inhibit the growth of bacteria, molds and yeasts. It can increase the selling value of rebon shrimp. This is also done as an effort to support local Indonesian food. The purpose of this study was to obtain the best process in making dried rebon shrimp. In this study, two methods were carried out, namely: method A without freezing and method B with freezing. This research was conducted using a randomized block design with one factor of rebon shrimp with 2 treatments and 3 replications. The parameters tested were water content, rehydration time and organoleptic test. The results of analysis of various water content and rehydration time showed a very significant difference. From the research results, the highest water content was found in rebon shrimp with freezing is 5.4% and the lowest in rebon shrimp without freezing is 4.8%. The longest rehydration time for rebon shrimp with freezing is 2 minutes and the fastest rehydration time for rebon shrimp without freezing is 1 minute. The sensory test showed different results. For color and texture, the most preferred is dried rebon shrimp with freezing, while for aroma and appearance, the most preferred is dried shrimp with no freezing treatment.

PENGEMBANGAN BAHAN AJAR BIOLOGI DASAR BERBASIS MOBILE LEARNING MENGGUNAKAN ADOBE FLASH Cs6 Fenny Hasanuddin; Rukmelia Rukmelia
Jurnal Biotek Vol 8 No 2 (2020): DESEMBER
Publisher : Department of Biology Education of Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/jb.v8i2.16456

The aim of this research is to develop a valid teaching material of basic biology subjects based on mobile learning using Adobe Flash Cs6 at the Muhammadiyah University of SidenrengRappang. The type of study is research and development (R&D), and the research implementation procedures were based on the ADDIE (Analysis, Design, Development, Implementation, and Evaluation) model. Nevertheless, this research is limited only until the third step (Development). The Instruments in this study were the validation sheet; validation sheets for material experts, and media experts. The data analysis technique applied was validation data analysis. Data collected by using the instrument then developed and analyzed quantitatively. The result showed a valid category from both material experts with a value rate of 5, and media expert validator with a value rate of 5 4.95. It means that teaching material based on mobile learning (Adobe Flash Cs6) available in basic biology subjects at the Muhammadiyah University of SidenrengRappang.

Pengaruh Pembekuan Pada Proses Pengolahan Ikan Tuna Kering Rukmelia Rukmelia
JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian Vol 1 No 1 (2021): Mei
Publisher : Program Studi Teknologi Hasil Pertanian Fakultas Sains dan Teknologi Hasil Pertanian Universitas Muhammadiyah Sidenreng Rappang

ABSTRAK Ikan merupakan bahan makanan yang cepat mengalami proses pembusukan dibandingkan dengan bahan makanan lain. Oleh karena itu dilakukan pengawetan agar tidak memberikan kesempatan bagi bakteri berkembang biak. Tujuan dari penelitian ini adalah untuk mendapatkan proses terbaik dalam pembuatan ikan tuna kering. Perlakuan penelitian dengan pembekuan dan tanpa pembekuan. Penelitian dilakukan dalam dua tahap. Penelitian pendahuluan menghasilkan konsentrasi penambahan garam yang digunakan pada pembuatan ikan tuna kering yaitu 20% dari berat total bahan selama 12 jam. Rendemen ikan tuna kering dengan pembekuan yaitu 30,45%, sedangkan rendemen ikan tuna kering tanpa pembekuan yaitu 20,44. kadar air tertinggi terdapat pada ikan tuna kering dengan pembekuan yaitu 8,085%, sedangkan kadar air terendah pada ikan tuna tanpa pembekuan yaitu 4,39%. Hasil uji organoleptik terhadap warna ikan tuna kering berkisar antara 2,8 – 3,035. Hasil uji organoleptik terhadap aroma ikan tuna kering berkisar antara 2,95 – 2,965. Hasil uji organoleptik terhadap tekstur ikan tuna kering berkisar antara 2,77 – 2,865. Hasil uji organoleptik terhadap kenampakan ikan tuna kering berkisar antara 2,75 – 3,485. Pada umumnya panelis suka terhadap produk ikan tuna kering. Kata Kunci : Ikan, Tuna, Pembekuan, Pengeringan, Penggaraman,

Tepung Tulang Itik Nurul Frasiska; Fauziah Anas; Mudasirah Mudasirah; Nurul Qisti; Rukmelia Rukmelia
JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian Vol 2 No 1 (2022): Mei
Publisher : Program Studi Teknologi Hasil Pertanian Fakultas Sains dan Teknologi Hasil Pertanian Universitas Muhammadiyah Sidenreng Rappang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/jasathp.v2i1.669

Komsumsi daging itik di restoran-restoran umum serta dalam industri catering dan warung yang cukup besar ternyata menimbulkan masalah pada limbah tulang yang sampai saat ini pemanfaatannya masih minim. Khususnya di kabupaten Sidrap, Provinsi Sulawesi Selatan, di mana limbah tulang itik berasal dari warung palekko’sebagai makanan khas di kabupaten sidrap yang sangat di minati masyarakat sekitar. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh suhu dan waktu terhadap mutu organoleptik tepung tulang itik yang dihasilkan dari beberapa perlakuan. Pengolahan data yang dilakukan yakni Analisa deskriptif dan analisa regresi linier menggunakan aplikasi Statistical Product and Service Solutions (SPSS) dengan selang kepercayaan 5% untuk mengetahui pengaruh suhu dan waktu terhadap mutu tepung tulang itik. Suhu dan waktu pengeringan hanya berpengaruh nyata terhadap parameter warna tepung tulang itik yang dihasilkan dengan selang kepercayaan 5%, sedangkan untuk parameter tekstur dan aroma tidak berpengaruh nyata. Dilihat pula dari persentase rendemen yang dihasilkan cukup baik hingga tepung tulang itik ini dapat dikembangkan atau dilakukan metode lainnya untuk menambah kualitas yang akan dihasilkan.

Pemanfaatan Buah Pepaya California Dalam Modifikasi Pembuatan Kue Bolu Di Desa Carawali Kabupaten Sidrap Rukmelia Rukmelia; Iranita Haryono; Astrini Padapi; Astrina Nur Inayah; Rifni Nikmat Syarifuddin; Damayanti Trisnasari
KREATIF: Jurnal Pengabdian Masyarakat Nusantara Vol. 3 No. 1 (2023): Maret : Jurnal Pengabdian Masyarakat Nusantara
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/kreatif.v3i1.1235

Carawali village is an agro-tourism village with wide stretches of rice fields. Seeing this potential, businesses need to optimize their land resources and produce high productivity. California papaya fruit (Carica papaya L) is one type of fruit that has a high selling value. The potential for California papaya is large enough to be developed to increase the amount of public consumption so that it will have an impact on economic growth in the area. Besides having a high selling value, California papaya also has many benefits. Processed papaya products need to be developed so that papaya farmers can also become processors of papaya products, so that their level of economic welfare increases. One of the processed papaya products that can be developed is unyil cake and jam. The research method includes counseling on California papaya business opportunities and training on making unyil cakes and papaya jam. This counseling and training provides a new understanding for the Carawali village community in developing businesses that can provide additional income

STUDI KUALITAS ROTI TAWAR DENGAN PENAMBAHAN TEPUNG BIJI LABU KUNING (Cucurbita Moschata) sulfika sulfika; Salfiana Salfiana; Rukmelia Rukmela
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 3 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/4nd1p015

Tujuan dari penelitian ini adalah untuk mengetahui penambahan tepung biji labu kuning yang menghasilkan roti tawar dengan kualitas terbaik uji kimia meliputi, kadar protein, kadar air, kadar rendemen, dan organoleptik. Penelitian ini dilakukan dengan dengan tiga perlakuan dan tiga kali pengulangan. Penambahan tepung biji labu kuning tepung yang dimaksud dengan perbandingan A (Tanpa penambahan tepung bijilabu), (90 persen : 10%), C (80% : 20%), D (70% : 30%). Organoleptik, kadar protein, kadar air, dan kadar rendemen yang akan di amati dalam penelitian ini. Penelitian ini menggunakan metode analisis Rancangan Acak Lengkap (RAL), dan akan dilanjutkan uji tambahan yaitu Uji Duncan jika terdapat perbedaan nyata. Penelitian ini menunjukkan bahwa roti tawar dengan penambahan tepung bijilabu tidak berpengaruh nyata, dan tidak berpengaruh nyata terhadap kadar air, dan kadar rendemen. Kadar protein tertinggi pada perlakuan D 18,53%, kadar air tertinggi pada perlakuan B 30,16%, kadar rendemen tertinggi adalah B 100,34%, sedangkan perlakuan tertinggi pada organoleptik dari aspek rasa, aroma, warna, dan tekstur adalah pada perlakuan D memiliki nilai tertinggi.

STUDI PEMBUATAN TEMPE KEDELAI DENGAN PENAMBAHAN UBI JALAR PUTIH (Ipomoea batatas L.) Yuliana Jurita Alus; Rukmelia; Andi Nurwidah
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 3 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/mn3wv925

Kedelai merupakan bahan pangan yang banyak dimanfaatkan, salah satunya dalam bentuk tempe, yaitu hasil fermentasi kedelai me nggunakan kapang Rhizopus oligosporus. Kandungan protein kedelai yang lengkap, mencakup semua asam amino esensial, menjadikannya bahan baku ideal untuk fermentasi. Tempe kedelai memiliki karakteristik berwarna putih dengan aroma khas. Penelitian ini bertujuan untuk mengetahui kadar air, protein kasar, lemak, karbohidrat, abu, dan rendemen pada tempe kedelai dengan penambahan ubi jalar putih (Ipomoea batatas L.), serta menentukan perlakuan terbaik berdasarkan sifat organoleptik. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan dan tiga ulangan. Hasil penelitian menunjukkan bahwa penambahan ubi jalar berpengaruh nyata terhadap kadar air, protein kasar, karbohidrat, dan abu, namun tidak berpengaruh nyata terhadap kadar lemak dan rendemen. Perlakuan A (0% ubi jalar) mendapatkan skor tertinggi pada warna (3,99), aroma (3,77), dan rasa (3,73), sedangkan perlakuan B (20% ubi jalar) mendapatkan skor tertinggi pada tekstur (3,99).

Pemanfaatan Buah Pepaya California Dalam Modifikasi Pembuatan Kue Bolu Di Desa Carawali Kabupaten Sidrap Rukmelia Rukmelia; Iranita Haryono; Astrini Padapi; Astrina Nur Inayah; Rifni Nikmat Syarifuddin; Damayanti Trisnasari
KREATIF: Jurnal Pengabdian Masyarakat Nusantara Vol. 3 No. 1 (2023): Maret : Jurnal Pengabdian Masyarakat Nusantara
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/kreatif.v3i1.1235

Carawali village is an agro-tourism village with wide stretches of rice fields. Seeing this potential, businesses need to optimize their land resources and produce high productivity. California papaya fruit (Carica papaya L) is one type of fruit that has a high selling value. The potential for California papaya is large enough to be developed to increase the amount of public consumption so that it will have an impact on economic growth in the area. Besides having a high selling value, California papaya also has many benefits. Processed papaya products need to be developed so that papaya farmers can also become processors of papaya products, so that their level of economic welfare increases. One of the processed papaya products that can be developed is unyil cake and jam. The research method includes counseling on California papaya business opportunities and training on making unyil cakes and papaya jam. This counseling and training provides a new understanding for the Carawali village community in developing businesses that can provide additional income

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