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All Journal Jurnal Agroteknos Jurnal Sains dan Teknologi Pangan Journal of Tropical Crop Science Berkala Penelitian Agronomi Tekper: Jurnal Teknologi dan Manajemen Industri Pertanian Jurnal Pengabdian Perikanan Indonesia Edible : Jedb Jurnal Pengabdian Masyarakat Ilmu Terapan (JPMIT)

La Karimuna

Jurusan Budidaya Pertanian, Fakultas Pertanian Universitas Haluoleo

Author-ID : 295768

Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Electrical & Electronics Engineering Immunology & microbiology

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ANALISIS KUALITATIF DAN KUANTITATIF KANDUNGAN FORMALIN PADA TAHU YANG DIPERDAGANGKAN DI PASAR SENTRAL KOTA DAN PASAR SENTRAL WUA-WUA Hasrudin, Hasrudin; Karimuna, La; Asyik, Nur
Jurnal Sains dan Teknologi Pangan Vol 5, No 1 (2020): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to study the formaldehyde content of tofu traded in the City Central Market and the Wua-Wua Central Market. This research used a descriptive method. This study used two tests, which were qualitative (Phenylhydrazine Method) and quantitative (Titration Method) tests. The qualitative test aimed to determine the presence or absence of formaldehyde content in the tofu while the quantitative test aimed to determine the levels of formaldehyde in tofu. The results of this study indicate that there were 10 samples out of a total of 17 samples of tofu traded in the City Central Market and the Central Market of Wua-Wua with formaldehyde content. The levels of formaldehyde varied in the range of 47 mg/g to 81.1 mg/g. Both samples with the highest and lowest levels of formaldehyde were found in the City Central Market. Keywords:Tofu, Formaldehyde, KMnO4, Qualitative Test, Quantitative Test ABSTRAKPenelitian ini bertujuan untuk mempelajari kandungan formalin pada tahu yang diperdagangkan di Pasar Sentral Kota dan Pasar Sentral Wua-Wua. Penelitian ini menggunakan metode deskriptif. Penelitian ini menggunakan dua uji yaitu uji kualitatif (Metode Fenilhidrazin) dan uji kuantitatif (Metode Titrasi). Uji kualitatif bertujuan untuk mengetahui ada tidaknya kandungan formalin pada tahu sedangkan uji kuantitatif bertujuan untuk mengetahui kadar formalin pada tahu. Hasil penelitian ini menunjukkan bahwa terdapat kandungan formalin pada tahu yang di perdagangkan di Pasar Sentral Kota dan Pasar Sentral Wua-Wua sebanyak 10 sampel dari jumlah 17 sampel. Kadar formalin yang diperoleh berbeda-beda, kadar formalin tertinggi terdapat di Pasar Sentral Kota 4 yaitu 81,1 mg/g sedangkan yang terendah terdapat di Pasar Sentral Kota 11 yaitu 47 mg/g. Kata kunci: Tahu, Formalin, KMnO4, Uji kualitatif, Uji Kuantitatif

PENGARUH JENIS DAN KONSENTRASI TEPUNG JAGUNG (Zea mays L.) TERHADAP PENGARUH JENIS DAN KONSENTRASI TEPUNG JAGUNG (Zea mays L.) TERHADAP SIFAT ORGANOLEPTIK DAN FISIKOKIMIA ROTI TAWAR ORGANOLEPTIK DAN FISIKOKIMIA ROTI TAWAR Hartati, Lili; Karimuna, La; Faradilla, RH Fitri
Jurnal Sains dan Teknologi Pangan Vol 5, No 1 (2020): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to determine the effect of the type and concentration of added cornflour to the sensory and physical properties of white bread and to determine the nutritional content of white bread. Observational variables in this study consisted of organoleptic tests with hedonic, descriptive, physical tests, and proximate values. This research was conducted using a Completely Randomized Design (CRD) in a factorial pattern consisting of two factors. The first factor was the comparison of wheat flour and cornflour with four levels, namely 100:0 (T0), 70:30 (T1), 50:50 (T2), and 30:70 (T3). The second factor was the type of corn consisting of two levels, namely J1 = white corn and J2 = yellow corn (hybrid). The best products based on organoleptic assessment were T2J1 and T2J2 with average scores of colors, aroma, taste, texture, and overall reached 4.51 (very like) and 4.43 (like), 4.08 and 4.11 (like), 4.16 (like) and 4.17 (like), and 4.06 and 4,11 (like) and 4.10 and 4.08 (like), respectively. Proximate values of selected T2J1 and T2J2 white bread products include water content of 33.15% and 32.92%, the ash content of 0.89% and 0.87%, the fat content of 21.54% and 19.22%, the protein content of 8.54% and 9.64%, and carbohydrate content of 38.19% and 35.03%. In general, the addition of cornflour, white corn, and yellow corn decreases the level of development and size of the pores of bread. The white bread product was accepted and preferred by panelists and its water and ash contents meet the national standard. Keywords: Bread, Corn Flour and Wheat FlourABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh jenis dan jumlah penambahan tepung jagung terhadap sifat sensori dan fisik roti tawar serta untuk menentukan kandungan gizi dari roti tawar. Variabel pengamatan pada penelitian ini terdiri dari uji organoleptik dengan skala hedonik, deskriptif, uji fisik dan uji nilai proksimat. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dalam pola faktorial yang terdiri dari dua faktor. Faktor pertama adalah perbandingan tepung terigu dan tepung jagung dengan empat taraf yaitu 100 : 0 (T0), 70 : 30 (T1), 50 : 50 (T2) dan 30 : 70 (T3). Faktor kedua adalah jenis jagung terdiri atas dua taraf, yakni J1 = Jagung putih dan J2 = Jagung kuning (hibrida) Perlakuan terbaik berdasarkan uji organoleptik roti tawar perlakuan T2J1 dan T2J2 (tepung terigu 50% : tepung jagung 50%) dengan skor penilaian kesukaan terhadap warna sebesar 4,51(sangat suka) dan 4,43 (suka) aroma 4,08 dan 4,11 (suka), rasa 4,16 (suka) dan 4,17 (suka), dan tekstur 4,06 dan 4,11 (suka) serta over all 4.10 dan 4.08 (suka). Nilai proksimat produk roti tawar terpilih T2J1 dan T2J2 yang meliputi meliputi kadar air (33,15%) dan (32,92), kadar abu (0,89%) dan (0,87%), kadar lemak (21,54%) dan (19,22%), kadar protein (8,54%) dan (9,64%) serta kadar karbohidrat (38,19%) dan (35,03). Secara umum penambahan tepung jagung, jagung putih maupun jagung kuning menurunkan tingkat pengembangan dan ukuran pori-pori roti. Hasil penelitian roti tawar dapat diterima dan disukai panelis serta sesuai dengan SNI pada kadar air dan kadar abu. Kata Kunci : Roti tawar, Tepung Jagung dan Tepung Terigu

ANALISIS KANDUNGAN RHODAMIN B PADA SAUS TOMAT (Solanum Lycopersicum Linn.,) YANG BEREDAR DI BEBERAPA PASAR TRADISIONAL KOTA KENDARI Triantari, Novi; Karimuna, La; tamrin, tamrin
Jurnal Sains dan Teknologi Pangan Vol 5, No 1 (2020): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to determine the presence of Rhodamine B content in tomato sauce traded in the Kendari City traditional markets, including the Mandonga KOREM Market, the Mandonga Wet Market, the Old City Central Market, Andonohu Market, the Wua-Wua Central Market, and or the Baru Market. This study also aimed to determine the Rhodamine B content in the tomato sauce samples. This study used purposive sampling by determining specific criteria, namely the striking red color of the tomato sauce. The population used in this study were all types of tomato sauce traded in the traditional markets of Kendari City. This study used wool yarn as a test tool with the principle of drawing dyes into fat-free wool yarn. The method used in this study was the gravimetric method and the research data were tabulated and then analyzed descriptively. The results show that some tomato sauces traded in the traditional markets of Kendari City positively contained synthetic Rhodamine B dyes. Two out of ten positive tomato sauce samples were containing synthetic Rhodamine B dyes with different levels, where the highest Rhodamine B levels were found in SL1 samples with a concentration of 194 ppm and the lowest levels were found in BM1 samples with a concentration of 116 ppm. Keywords: Rhodamine B, Tomato Sauce, and Kendari Traditional MarketABSTRAKPenelitian ini bertujuan untuk menentukan adanya kandungan Rhodamin B pada saus tomat yang beredar di Pasar Tradisional Kota Kendari khususnya pada Pasar Korem Mandonga, Pasar Basah Mandonga, Pasar Sentral Kota Lama, Pasar Andonohu, Pasar Sentral Wua-Wua atau Pasar Baru dan untuk mengetahui kadar Rhodamin B pada sampel saus tomat yang positif mengandung Rhodamin B. Pengambilan sampel pada penelitian ini menggunakan purposive sampling yaitu pengambilan sampel dengan menentukan kriteria khusus yaitu warna merah yang mencolok pada saus tomat yang akan diteliti. Populasi dan sampel pada penelitian ini yaitu semua jenis saus tomat yang diperjualbelikan di pasar tradisional kota kendari. Penelitian ini menggunakan benang wol sebagai alat uji dengan prinsip penarikan zat warna ke dalam benang wol bebas lemak. Metode yang digunakan pada penelitian ini yaitu metode gravimetri dan data hasil penelitian ditabulasi dengan menggunakan tabel kemudian dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa beberapa saus tomat yang diperdagangkan dipasar-pasar tradisional Kota Kendari positif mengandung pewarna sintetis Rhodamin B. Terdapat dua dari sepuluh sampel saus tomat yang positif mengandung pewarna Sintetis Rhodamin B dengan kadar yang berbeda, dimana kadar Rhodamin B tertinggi terdapat pada sampel SL1 dengan konsentrasi 194 ppm dan kadar terendah terdapat pada sampel BM1 dengan konsentrasi 116 ppm. Kata Kunci : Rhodamin B, Saus Tomat, dan Pasar Tradisional Kota Kendari

PERTUMBUHAN DAN HASIL TANAMAN KACANG TANAH DENGAN APLIKASI PUPUK ORGANIK BERBASIS AMPAS SAGU DI LAHAN SUB OPTIMAL Yusuf, Mani; Hasid, Rachmawati; Kandari, Aminuddin Mane; Sarawa, Sarawa; Madiki, Abdul; Karimuna, La
Berkala Penelitian Agronomi Vol 7, No 2 (2019)
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/bpa.v7i2.9728

Kacang tanah merupakan salah satu jenis tanaman yang banyak yang dikonsumsi masyarakat dari golongan kacang-kacangan setelah kedelai. Namun produksi kacang tanah saat ini masih belum memenuhi kebutuhan konsumen. Salah satu faktor yang mempengaruhi peningkatan produksi tanaman kacang tanah adalah rendahnya kesuburan tanah di lahan sub optimal. Oleh karena itu, dilakukan upaya dengan memanfaatkan ampas sagu yang berlimpah yang mampu meningkatkan produksi tanaman. Penelitian ini bertujuan untuk mengetahui pengaruh pupuk organik berbasis ampas sagu terhadap pertumbuhan dan hasil tanaman kacang tanah di lahan sub optimal. Penelitian ini dilaksanakan di Laboratorim Lapangan dan Labotarium Agroteknologi Unit Agronomi Fakultas Pertanian Universitas Halu Oleo. Penelitian ini dilaksanakan menggunakan rancangan acak kelompok dengan perlakuan tanpa pupuk organik (A0), ampas sagu + pupuk kandang yang dikomposkan (A1), ampas sagu + pupuk kandang tanpa dikomposkan (A2) ampas sagu tanpa dikomposkan (A3), dan ampas sagu yang dikomposkan (A4). Variabel yang diamati adalah tinggi tanaman, jumlah cabang, jumlah daun, berat kering brangkasan, jumlah polong, polong isi, polong hampa dan polong muda. Data hasil pengamatan dianalisis menggunakan sidik ragam, jika F-hitung menunjukan pengaruh nyata dilanjutkan dengan Uji Jarak Berganda Duncan pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa perlakuan pupuk organik dapat meningkatkan pertumbuhan dan hasil tanaman. Perlakuan terbaik diperoleh pada perlakuan ampas sagu + pupuk kandang sapi yang dikomposkan dengan rata-rata tinggi tanaman, jumlah daun, jumlah cabang, jumlah polong, jumlah polong isi dan jumlah polong muda secara berturut-turut sebesar 27, 80 cm, 6,33 cabang, 53,47 helai, 21,60 g, 42,70 polong, 30,80 polong dan 10, 93 polong.Kata kunci : aktivitas mikroba, kompos, pupuk organik

Marketing Strategy of The Pink Mete Product (Anacardium Occidentale L.) in The Home Industry in The Continental District of Muna Rizal, Muahammad; Karimuna, La; Herdhiansyah, Dhian
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 1, No 1 (2020): Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v1i1.11670

This study aims to: (1) Learn how the processing of cashew products in the home industry (2) Learn what strategies are implemented to increase sales of cashew products in the home industry. This research has been conducted since January 2019. The population in this study is the whole cashew home industry. Sampling is done by "Proportional Random Sampling". The samples in this study were 4 cashew home industries from 8 respondents. Primary data collection is done through direct interviews using questionnaires. The variables to be examined are the condition of the company including the condition of the company's external and internal environment which includes strengths, weaknesses, opportunities, and threats, as well as marketing variables such as products, prices, places promotion and distribution. Data is processed using SWOT analysis. The results of this study indicate that (1) The processing process of cashew products has 7 stages of management, while the stages are the raw material for cashew spindles, drying, skin cleavage, pruning cashew seeds, removal of the epidermis, drying (drying), packaging; (2) The home industry implements a strategy to support the diversification strategy, which means that the home industry in the contingent district is in a very good position to further develop the business, but does not demand the possibility of being alert to the existing threats. Marketing strategies that need to be applied to home industries in the Kontunaga District are to improve product quality, strengthen cooperation with the government, maintain good relations with consumers, improve the quality of human resources at the operational level, increase product promotion and distribution, market segmentation to be able to maintain and expand existing markets, creating new designs so that consumers have many choices and increasing production and marketing cooperation between similar business actors.

Application of Hazard Analysis and Critical Control Points (HACCP) of Frozen Tuna Loin at PT. Arta Mina Jaya, Wakatobi Regency Kasrun, La Ode; Karimuna, La; Syukri, Muhammad
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 1, No 2 (2020): Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v1i2.14643

This study aimed was to analyze the application levels of critical control points of HACCP in Frozen loin tuna processing in identifying hazards and preventing the dangers found in loin at PT. Arta Mina Jaya. This research was descriptive with the method used as the survey method using a questionnaire of the selected respondents. The survey method was carried out by following the entire flow process of handling frozen tuna loin from receiving raw materials, washing, head cutting, skin removal, tidying up, CO injection, loin cooling, final control and size determination, vacuuming, freezing, second weighing, packaging and labeling, metal inspection, cold storage up to transportation. The survey method was carried out by following the entire flow process of handling frozen tuna loin from receiving raw materials to transportation. This study also used the decision tree method to identify critical control points. Next was the identification of critical control points by looking at the critical temperature limit <200C, the temperature limit of the production room <350C, the danger, 100 ppm metal and identify CCP. The results of the study indicated that the process of implementing HACCP levels at PT. Arta Mina Jaya was better in the application of HACCP.Â

Analysis of Patchouli Oil Processing (Patchouli Oil) and Business Feasibility in Wandoke Village Tiworo District West Muna Islands sahrul, ade; Karimuna, La; Herdhiansyah, Dhian
Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian Vol 1, No 2 (2020): Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian
Publisher : Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian,

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/tekper.v1i2.14641

This study aims to determine patchouli oil processing and the feasibility of patchouli oil processing business in Wandoke Village, Tiworo Islands District, West Muna Regency. The analytical method used in this study is qualitative and quantitative methods, qualitative methods are used to describe patchouli oil processing, while the quantitative method is used to analyze the feasibility of the patchouli oil processing business using the Revenue Cost Ratio (R / C) formula. The results of the study showed that the patchouli oil processing process used in Wandoke Village, Tiworo Islands Subdistrict, West Muna Regency through a distillation process. Distillation used is by distillation of water and steam, in the process of distillation of water and steam through a kettle filled with water to the sieve limit and patchouli leaves on the filter then the water is boiled and produces steam which will pass through the material and flow through stainless pipes. The results of the analysis of the feasibility of the patchouli oil processing business are based on the RC rato analysis of 1.34. This shows that 1.34 R / C> 1, shows that every rupiah value spent in the production of patchouli oil will provide benefits and feasible to be developed. So it can be concluded that the processing of patchouli oil in Wandoke Village, Tiworo Islands District, West Muna Regency through and water steam distillation system, and patchouli oil processing business in Wandoke Village, Tiworo Islands Subdistrict, West Muna Regency is feasible to cultivate.

PENGARUH PENAMBAHAN SARI BAYAM MERAH (Alternanthera amoena Voss) TERHADAP ORGANOLEPTIK, NILAI GIZI DAN AKTIVITAS ANTIOKSIDAN BROWNIES KUKUS BERBASIS TEPUNG SAGU (Metroxylon sp) Widyanti, Andi; Karimuna, La; Ansharullah, Ansharullah
Jurnal Sains dan Teknologi Pangan Vol 5, No 6 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to determine the effect of red spinach processing on organoleptic assessment, nutritional value, and antioxidant activity. This study used a completely randomized design (CRD) consisting of 4 treatments with variations in the addition of red spinach and sago flour. The results showed that the processing of red spinach had a very significant effect on the organoleptic aroma and had a significant effect on the organoleptic taste in samples W1 and W4. rather like) and 3.39 (rather like). The water, ash, fat, protein, carbohydrate and IC50 content of brownies samples were 24.30%, 0.90%, 32.89%, 10.56%, 33.88% and 552.30 ppm, respectively. Sago starch-based red spinach brownies products have not met with SNI standards for fat and protein content of brownie products.Keywords : Brownies, red spinach, sago flourABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh pengolahan bayam merah terhadap penilaian organoleptik, nilai gizi, dan aktivitas antioksidan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yaitu terdiri dari 4 perlakuan dengan variasi penambahan bayam merah dan tepung sagu. Hasil penelitian menunjukkan bahwa perlakuan pengolahan bayam merah berpengaruh sangat nyata terhadap organoleptik aroma dan berpengaruh nyata terhadap organoleptik rasa pada sampel W1 dan W4 diperoleh nilai untuk aroma, rasa, warna dan tekstur berturut-turut 4.13 (suka), 3.93 (suka), 3.48 (agak suka) dan 3.39 (agak suka). Kadar air, abu, lemak, protein, karbohidrat dan IC50 sampel brownies berturut-turut sebesar 24.30%, 0.90%, 32.89%, 10.56%, 33.88% dan 552.30 ppm. Produk brownies bayam merah berbasis tepung sagu belum memenuhi standar SNI untuk kadar lemak dan protein produk brownies.Kata kunci: Brownies, bayam merah, tepung sagu

PENGARUH FORMULASI TEPUNG JAGUNG ( Zea Mays L) DAN TEPUNG BERAS MERAH WAKAWONDU (Oryza Nivara L) TERHADAP UJI ORGANOLEPTIK DAN NILAI GIZI PADA COOKIES Ulfa, Sitti Hawana; Karimuna, La; Sadimantara, Muhammad Syukri
Jurnal Sains dan Teknologi Pangan Vol 6, No 1 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to determine the effect of the corn (Zea mays L) flour and red rice (Oryza nivara L.) flour formulation on the organoleptic characteristics and nutritional values of cookies. This study used a completely randomized design (CRD), with the formulation of wheat flour: cornflour: red rice flour of K0 (100%:0%:0%), K1 (50%:45%:5%), K2 (50%:40%:10%), K3 (50%:35%:15%, K4 (50%:30%:20%) and K5 (50%:25%:25%. The results show that the cookie product most preferred by panelists of the organoleptic test was the K1 treatment (Wheat flour 50%: cornflour 45%: red rice flour 5%) with scores of color, aroma, taste, and texture reached 3.53 (like), 3.33 (like), 3.57 (like), and 3.74 (like), respectively. The selected cookies were composed of 4.2% moisture, 1.71% ash, 4.49% protein, 12.93% fat, and 76.81% carbohydrates. The higher concentration of cornflour and red rice flour increased water, ash, protein, and fat contents but decreased the carbohydrate content. Based on the organoleptic assessment, the product was accepted (preferred) by the panelists. However, only the moisture and fat contents of the product met the national standards.Keywords: corn flour, red rice flour, cookiesABSTRAKTujuan penelitian ini yaitu untuk menentukan pengaruh formulasi cookies tepung jagung (Zea mays L) dan tepung Beras merah (Oryza nivara L.) terhadap nilai organoleptik dan kandungan nilai gizi. Penelitian ini menggunakan rancangaan acak lengkap (RAL) yaitu formulasi terigu: tepung jagung : tepung beras merah yang terdiri (K0 = 100%: 0%;0%, K1 = 50% : 45%: 5%, K2 = 50% : 40% : 10%, K3 = 50% : 35% : 15%, K4= 50% : 30% : 20% dan K5= 50% : 25% : 25%. Hasil penelitian produk cookies terpilih berdasarkan uji organileptik adalah perlakuan K1 (Tepung terigu 50% : tepung jagung 45% ; tepung beras merah 5%) dengan skor penilaian terhadap warna sebesar 3,53 (suka), aroma sebesar 3,33 (suka), rasa sebesar 3,57 (suka), tekstur sebesar 3,74 (suka). Cookies terpilih memilii kadar air 4,,02%, kadar abu 1,71%, kadar protein 4,49%, kadar lemak 12,93% dan karbohidrat 76.81%. Semakin banyak penambahan tepung jagung dan tepung beras merah kandungan air, abu, protein, dan lemak semakin meningkat sedangkan kadar karbohidrat menurun dan berdasarkan penilaian organoptik dapat diterima (disukai) oleh panelis, walaupun hanya kadar air dan kadar lemak yang memenuhi standar SNI.Kata kunci: tepung jagung, tepung beras merah, cookies.

ANALISIS ZAT PEWARNA RHODAMIN B PADA SIRUP YANG BEREDAR DI BEBERAPA PASAR TRADISIONAL KOTA KENDARI Rattagi, Risma Rego; Karimuna, La; Tamrin, Tamrin
Jurnal Sains dan Teknologi Pangan Vol 6, No 1 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACTThis study aimed to analyze the presence of Rhodamine B dye and the levels of Rhodamine B dye contained in syrups that are traded in Kendari City Traditional Markets, especially in the Mandonga Korem Market, Mandonga Wet Market, Kota Lama Central Market, Andonohu Market, Wua-Wua Central Market or Pasar Baru. This was a descriptive survey study by observing various brands of syrup. This study used purposive sampling, where samples were taken deliberately based on the study objective. The population of the sample was all syrups with a striking color, such as red. The research variable was the identification of the Rhodamine B dye presence in syrups that were traded in the traditional markets of Kendari City. The samples were tested using wool yarn in qualitative and quantitative methods. The results show that among 10 syrup samples that were traded in several traditional markets in Kendari City, there was one sample that was indicated to contain the dangerous Rhodamine B dye, namely the syrup sample from the Mandonga Wet market (B2) with a concentration of 178 ppm. This means that 10% of the syrup samples contained Rhodamine B dye while 90% of the syrup samples did not have Rhodamine B dye. Keywords: Rhodamine B, Syrup, Kendari Traditional MarketABSTRAKPenelitian ini bertujuan untuk mengetahui keberadaan zat pewarna Rhodamin B dan kadar zat pewarna Rhodamin B yang terkandung dalam sirup yang diperjual belikan di Pasar Tradisional Kota Kendari khususnya pada Pasar Korem Mandonga, Pasar Basah Mandonga, Pasar Sentral Kota Lama, Pasar Andonohu, Pasar Sentral Wua-Wua atau Pasar Baru. Jenis penelitian ini yaitu survei yang bersifat deskriptif dengan melakukan observasi terhadap berbagai merk sirup. Penarikan sampel diambil secara purposive sampling yaitu diambil secara sengaja sesuai pertimbangan dan kebutuhan penulis. Populasi sampel semua sirup yang memiliki warna mencolok seperti warna merah. Variabel penelitian yaitu mengidentifikasi keberadaan zat pewarna Rhodamin B pada sirup yang diperjual belikan di pasar Tradisional kota Kendari. Di uji menggunkan benang wol dengan menggunakan metode kualitatif dan kuantitatif. Hasil penelitian menunjukkan bahwa dari 10 sampel sirup yang diperjual belikan di beberapa pasar Tradisional Kota Kendari ada satu sampel sirup yang terindikasi mengandung zat pewarna Rhodamin B yang berbahaya yaitu sampel sirup dari pasar Basah Mandongan (B2) dengan konsentrasi 178 ppm artinya ada 10% sirup yang terindikasi zat pewarna Rhodamin B dan 90% sampel sirup tidak terindikasi zat pewarna Rhodamin B.Kata Kunci : Rhodamin B, Sirup, Pasar Tradisional Kota Kendari

Co-Authors A.A. Ketut Agung Cahyawan W ABDU RAHMAN BACO, ABDU RAHMAN Abdul Madiki Ainun, Poppy Aminuddin Mane Kandari, Aminuddin Mane Aminuyati Anak Agung Istri Sri Wiadnyani Andi Bahrun Ansarullah, Ansarullah Ansharullah ansharullah Aprilius, Silvius Ardin, La Arham Arham, Arham Arsyad, Mirza Arsiaty Asranudin Asranudin, Asranudin Ayu, Dita Puspita Bahrawi, Afiati Bakri, Wa Ode Helmina Budiarti, Asri Eka Dhian Herdhiansyah DIRVAMENA BOER, DIRVAMENA Eni, Wa Ernawati Harfi, Wa Ode Faradillah, F Febriana, Tia Nanda Febrianti Febrianti Firlana, Ayuh Fitri Fitri Gusnawati, Gusnawati Gusnawaty H.S., Gusnawaty H.S. Hajiana, Hajiana Halim Halim, Halim Halmina, Halmina Hardinata, Wayan Harlianti, Harlianti Hartati, Lili Hasbullah Syaf Hasrudin, Hasrudin Herdiansyah, Dhian Herlina, Riska Hermanto Hermanto Herpin, Herpin Holilah Holilah, Holilah Ibrahim, Ariyati Irna Safitri Isamu, Kobajashi Togo Izwar Akbar, Laode Muhammad Jamhari Jamhari Jamili Jamili Josaphat, Josaphat Kasrun, La Ode Koila, Wa Ode Nurul Maulidya L, Mariani La Aba La Ode Nafiu La Ode Santiaji Bande Laksono Trisnantoro Laode Muhammad Harjoni Kilowasid Laode Sabaruddin Madiki, A Majido, Rusni Mani Yusuf Marfi, Waode Ernawati Maulidina, Ardisa Merlianti, Merlianti Mirna Sari Misrawati, Windi Muhammad Amrullah Pagala Mukminah, Sitti MUSAHIDIN, REZKI Nensiati, Nensiati Ningsi, Alriani Nini Mila Rahni Nur Asyik, Nur Nurcaya Nurcaya PRATIWI, EIS SUKMAWATI Rachmawati Hasid Rahayu Rahayu Rahmayanti, Siti Rani Anggraini, Rani Rattagi, Risma Rego Resman, Resman RH. Fitri Faradilla Risman Risman Rizal, Muahammad Robiatul Adawiyah Rufendi, M Rufiana, Siti Sadimanatara, Muh. Syukri Sadimantara, Muhammad Syukri sadimantara, muhammad syukri sahrul, ade Sakir Sakir, Sakir Salin, Emilia Saputra, Hengki Erlanda Sarawa, Sarawa Sari, fatma Sarlina, Wa Sarmin Shihab, Shihab Sri Rejeki Sri Wahyuni SUBAIR, IMRAN Sudarman Sudarman surtini, surtini TAKDIR SAILI Tamani, La Ode Tamrin Tamrin Taswin, Nurul Cahya TRESJIA CORINA RAKIAN, TRESJIA CORINA Triantari, Novi Ulfa, Sitti Hawana Widyanti, Andi Yana, Novi Yuningsih, Salmawati Yunita, Selvi

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