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All Journal Jurnal Agroindustri Jurnal Teknologi Agro-Industri Martabe : Jurnal Pengabdian Kepada Masyarakat Agroteknika
Marniza Marniza
Jurusan Teknologi Pertanian Fakultas Pertanian, Universitas Bengkulu
Agriculture, Biological Sciences & Forestry Arts Humanities Education Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences

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EFFECT OF PACKAGING TYPE AND STORAGE AT ROOM TEMPERATURE ON THE QUALITY OF PAPAYA DODOL Wuri Marsigit; Marniza Marniza; Reza Febi Ayu Monica
Jurnal Agroindustri Vol 10, No 1 (2020)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.10.1.57-66

Abstract

The home industry mostly packs papaya dodol using PP plastic packaging. It is necessary to research the quality of papaya dodol that is stored with various types of packaging during storage. This study aims to obtain a type of packaging that is able to maintain the physical, microbiological, and organoleptic qualities of papaya dodol during storage at room temperature. The study was carried out following a completely randomized design (CRD) with two factors; namely the type of packaging with PP plastic, aluminum foil, and wax paper; and duration of storage; i.e. 7 days, 14 days, 21 days and 28 days. The observed variables included color, texture, moisture content, mold and organoleptic properties. The collected data were analyzed using ANOVA and DMRT follow-up tests. The results showed that during 28 days of storage, the best quality of dodol was packed with aluminum foil on day 21; with a color of 7.5 YR 4/4, hardness (texture) 2.00 mm / g and a moisture content of 9.65%; and microbiological observations of 180 colonies/g; which means meeting SNI requirements. Organoleptic quality based on the aroma level of 2.92 (enough likes), 2.96 colors (enough likes), texture 2.16 (dislikes) and taste 3.08 (quite likes)
STUDY ON POTENTIALS OF PINEAPPLE SKIN EXTRACT FERMENTED WITH Lactobacillus casei AS A PROBIOTIC BEVERAGE BY IN VIVO Samsul Rizal; Samsu Udayana Nurdin; Suharyono Suharyono; Marniza Marniza
Jurnal Agroindustri Vol 10, No 1 (2020)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.10.1.12-20

Abstract

The objectives of the research are to learn the effect of fermented drink of pineapple peel extract fermented by Lactobacillus casei toward microflora of digest of Sprague Dawley rats and to know its potential as a probiotic drink.  The treatment compiled by Randomized Complete Block Design (RCBD) with six repetitions.  Eighteen male weanlings Sprague Dawley rats are divided into three groups.  Each group consists of six rats and has different treatments.  One group was given a lactate fermented beverage of pineapple skin extract, one group was given a drink of pineapple skin extract that was not fermented and the other group was given water as a control. The parameters observed include total lactic acid bacteria and total coliform of the digest. The research showed that the provision of lactic acid fermentation drinks produced higher total lactic acid bacteria (LAB) and lower total coliform of digest than the provision of the non-fermented drink of pineapple peel concentrate and provision of water as the control on the rats model. Total LAB in digestion of rats fed fermented pineapple concentrate drinks was 1,6 x 1012 cfu/gram while total coliform was 3,7 x 1011 cfu/gram. The pineapple skin concentrate fermented by Lactobacillus casei is potential as a probiotic drink because of its ability to inhibit pathogenic bacteria
Karakteristik Tapai Ketan Hitam Hasil Teknik Pemasakan yang Berbeda Marniza Marniza; Syafnil Syafnil; Sari Safitri
Jurnal Teknologi Agro-Industri Vol 7 No 2 (2020): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v7i2.124

Abstract

Tapai ketan hitam is Indonesian traditional food that fermented glutinous rice. In Bengkulu City, the tapai ketan hitam is sole at Lingkar Barat, Bengkulu City. The production of the tapai ketan hitam different on cooking methods, which boiling or steaming method. The aim of research was to obtain the characteristic of fermented glutinous rice that cooked with boilling or steaming. Characteristic of the tapai ketan hitam was relatively not different for boiling and steaming methods. The characteristics of black tapai were pH 4.8, ethanol content 1.5%, reduced sugar 10.97 and 11.54 %, red purple colour, soft texture and tapai specific aroma.
Karakteristik Selai Lembaran Dari Campuran Kolang-kaling (Arenga pinnata, M) dan Buah Terung Belanda (Solanum betaceum) Devi Silsia; Indah Yulastri; Marniza Marniza; Ulfah Anis
Jurnal Teknologi Agro-Industri Vol 9 No 1 (2022): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v9i1.150

Abstract

This study aims to determine the effect of the comparison between kolang kaling and dutch eggplant on the physical, chemical and organoleptic characteristics of sheet jam. This study used a completely randomized design (CRD) of one factor with 5 treatments and 3 repetitions. The research use Analysis of Variants (ANOVA), then continued with Duncan 's New Multiple Range (DNMRT) at the level of 5%. The treatment used is a mixture of kolang-kaling and dutch eggplant namely A (100%: 0%), B (90%: 10%), C (80%: 20%), D (70%: 30%) and E ( 60%: 40%). The results showed that the mixture of kaling and eggplant gave a significant different effect on water content, pH value, vitamin C, total dissolved solids and crude fiber, and gave no significant effect on the fold test. The results showed the treatment of sheet jam from a mixture of kolang-kaling and dutch eggplant Netherlands at a concentration of 70%: 30% (treatment D) is a sheet jam product which is the most preferred with a moisture content of 29.89%, 5/10 color (10R), fold test (4.00), pH 3.63, vitamin C 6.16 mg, total dissolved solids 64.23 0Brix and crude fiber 1.03% and organoleptic acceptability with color values ​​3.84, aroma 3.24, texture 3 , 76 and taste 4.00.
PENGOLAHAN JAMUR TIRAM MENJADI NUGGET SEBAGAI PEMENUHAN GIZI KELUARGA Marniza Marniza; Tuti Tutuarima; Damres Uker
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 7, No 1 (2024): MARTABE : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v7i1.107-113

Abstract

Pandemi Covid-19 (corona virus disease-19) telah berakhir dan peningkatan imunitas tubuh tetap sangat dibutuhkan dengan cara mengonsumsi makanan bergizi terutama makanan dengan kandungan protein tinggi yang salah satunya adalah jamur tiram.   Jamur tiram memiliki umur simpan yang singkat dan memiliki aroma yang khas  yang umumnya tidak disukai oleh kebanyakan anak-anak.  Salah satu upayakan yang dilakukan adalah mengolah jamur tiram menjadi nugget.   Nugget ini bisa dibuat dengan teknologi dan peralatan sederhana sehingga mudah diterapkan oleh ibu rumah tangga untuk pemenuhan gizi keluarga terutama untuk anak-anak. Tujuan kegiatan pengabdian pada masyarakat ini adalah mengenalterapkan pengetahuan mengenai kandungan gizi jamur tiram dalam pemenuhan gizi keluarga, dan mengenalterapkan pengetahuan dan keterampilan pengolahan jamur tiram menjadi nugget kepada khalayak sasaran.  Kegiatan pengabdian kepada masyarakat ini dilaksanakan di Sekretariat PRa Salimah Kelurahan Panorama Kecamatan Singaran Pati Kota Bengkulu yang pesertanya adalah ibu-ibu dari binaan PRa Salimah Kelurahan Panorama dan juga melibatkan lima mahasiswa Program Studi Teknologi Industri Pertanian Universitas Bengkulu.  Kegiatan pengabdian ini dilaksanakan sesuai dengan rencana dan peserta antusias dalam melakukan praktek pengolahan jamur tiram menajdi nugget.  Selain itu ada komitmen dari PRa Salimah ini untuk melanjutkan kegiatan ini dalam bentuk pelatihan kepada masyarakat lain dan wirausaha.   
Pengaruh Substitusi Daging Ikan Lele Sangkuriang (Clarias gariepinus var. Sangkuriang) dengan Jamur “Jangkos” Kelapa Sawit Terhadap Mutu Abon Ikan Lele Jundi Abdul Majid; Marniza Marniza; Laili Susanti
Agroteknika Vol 7 No 3 (2024): September 2024
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v7i3.171

Abstract

Ikan lele sangkuriang dapat diolah menjadi abon, namun daging ikan lele yang lunak dapat menjadi masalah karena lebih lembut dibanding abon daging sapi. Substitusi daging ikan lele dengan jamur jangkos kelapa sawit dilakukan untuk memperbaiki tekstur abon yang dihasilkan dan juga meningkatkan kadar serat abon. Penelitian ini bertujuan untuk menentukan pengaruh substitusi daging ikan lele dengan jamur jangkos kelapa sawit terhadap mutu fisik, kimia, dan organoleptik abon ikan lele. Perlakuan disusun dalam Rancangan Acak Lengkap (RAL) yaitu proporsi daging ikan lele dan jamur jangkos kelapa sawit dengan lima taraf perlakuan (100:0, 80:20, 70:30, 60:40, 50:50). Substitusi daging ikan lele dengan jamur jangkos kelapa sawit berpengaruh nyata terhadap kadar air, protein, serat, lemak, abu dan mutu organoleptik abon. Warna abon paling cerah diperoleh pada perlakuan 20% jamur jangkos. Abon yang dihasilkan memiliki kadar protein 33,83-46,96%, serat kasar 3,73-9,61%, lemak 20,18-26,81% dan abu 2,58-7,74%. Panelis lebih menyukai abon ikan lele dengan penambahan 50% jamur jangkos.
Co-Authors Damres Uker Devi Silsia Indah Yulastri Jundi Abdul Majid Laili Susanti Reza Febi Ayu Monica Samsu Udayana Nurdin Samsul Rizal Sari Safitri Suharyono Suharyono Syafnil Syafnil Tuti Tutuarima Ulfah Anis Wuri Marsigit