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KARAKTERISTIK KIMIA DAN ORGANOLPETIK PEMPEK LENJER KECIL KERING DENGAN PERLAKUAN KONSENTRASI CaCl2 Alhanannasir Alhanannasir; Asep Dodo Murtado
JURNAL AGROTEKNOLOGI Vol 14 No 01 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i01.14179

Abstract

As an authentic food of Palembang people in South Sumatera Province, pempek is famous local food caused of unique color (yellowish-white color), flavor (fishy flavor), and chewy texture. Pempek as semi-wet food that can be dried to decrease water content and increase the shelf life. Dried pempek has a lighter and smaller volume material and making it easier to distribute and expand marketing. Pempek can be prepared from ground fish (cork fish), tapioca flour, salt, and water. These ingredients are mixed to form a dough. Pempek dough can be formed into a small pempek, such as lenjer, pastel, otak-otak, adaan, keriting, and kapal selam. Pempek is generally has a wet form. Wet pempek has a high water content of 50-60%, so it had shelf life about 3-4 days. Therefore, wet pempek must be dried to make it long shelf life. The aim of the research was to know about small dried pempek lenjer characteristic based on various addition of CaCl2. The treatment of various CaCl2 concentrations has a very significant effect on water content and protein content (chemical value) and significantly influence the organoleptic properties (aroma, color, and taste) of the dried pempek lenjer. The 1.5% concentration of CaCl2 (C3) treatment has the highest average level of likeness on aroma 3.75, color 3.90, and taste 3.95 with preferred criteria on a dried pempek lenjer. Keywords: chemical, organoleptic, small dried pempek lenjer
INOVASI PEMBUATAN PEMPEK BAGI PELAKU USAHA KECIL PEMPEK DI KOTA PALEMBANG Asep Dodo Murtado
SELAPARANG Jurnal Pengabdian Masyarakat Berkemajuan Vol 4, No 1 (2020): November
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (100.339 KB) | DOI: 10.31764/jpmb.v4i1.2944

Abstract

ABSTRAKINOVASI PEMBUATAN PEMPEK BAGI PELAKU USAHA KECIL PEMPEK DI PALEMBANG.  Bertujuan untuk mensosialisasikan dan memberikan bimbingan teknis dan manajemen inovasi pembuatan pempek berupa tepung pempek bagi pelaku usaha pempek di kota Palembang. Pempek dikenal sebagai makanan tradisional kota Palembang yang dibuat dari campuran ikan giling dan tepung tapioca dan disajikan dengan cuko pempek. Keterbatasan SDM yang terampil dalam pembuatan pempek, dan keterbatasan umur simpan pempek, menjadikan pempek terbatas untuk didistribusikan ke daerah yang lebih luas. Pada tahun 2016 (Murtado) berhasil menciptkan tepung pempek sebagai bahan pembuatan pempek yang terbuat dari ikan giling dan tepung tapioka yang diolah menjadi campuran kering homogen.  Dengan tepung pempek, membuat pempek menjadi lebih mudah dan cepat.  Umur simpan tepung pempek mencapai dua tahun sehingga penanganan dan distribusi lebih mudah dan sederhana. Kegiatan berupa pembinaan langsung pembuatan tepung pempek bagi mitra yang ditunjuk dan bersedia mengikuti kegiatan ini.   Kegiatan dilakukan dengan lima tahap, yaitu: 1) seleksi   calon peserta, 2) tatap muka penjelasan sekitar tepung pempek, 3) pembuatan tepung pempek dan 4) pembuatan pempek berbahan tepung pempek. Setelah 7 hari melakukan pembinaan dan pelatihan, dihasilkan peserta yang terampil secara teknis dan minat yang semakin besar terhadap pengembangan usaha pempek berupa tepung pempek.  Kata kunci: Pempek; inovasi; usaha kecil. ABSTRACTPEMPEK-MAKING INNOVATIONS FOR SMALL BUSINESS PLAYERS OF PEMPEK IN PALEMBANG.  Aiming to socialize and provide technical guidance and management of innovation in making pempek in the form of pempek flour for pempek entrepreneurs in Palembang city.  Pempek is known as a traditional Palembang food made from a mixture of ground fish and tapioca flour and served with cuko pempek.  Limited skilled human resources in making pempek, and limited shelf life of pempek, make it limited for pempek to be distributed to a wider area.  In 2016 (Murtado) succeeded in creating pempek flour as an ingredient for making pempek which is made from ground fish and tapioca flour which is processed into a homogeneous dry mixture.  With pempek flour, making pempek becomes easier and faster.  The shelf life of pempek flour is up to two years, making handling and distribution easier and simpler.  Activities in the form of direct guidance for making pempek flour for partners who are appointed and willing to participate in this activity.  The activity was carried out in five stages, namely: 1) selection of prospective participants, 2) face-to-face explanation about pempek flour, 3) making pempek flour and 4) making pempek made from pempek flour.  After 7 days of coaching and training, participants who were technically skilled and had greater interest in developing the pempek business in the form of pempek flour were produced. Keywords: Pempek; innovations; small business.
BIMBINGAN PENGELOLAAN GUDANG LOGISTIK DI PENGUNGSIAN DAMPAK GEMPA BUMI DI KABUPATEN CIANJUR JAWA BARAT Asep Dodo Murtado; Ade Vera Yani
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 7, No 1 (2023): March
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v7i1.12953

Abstract

ABSTRAKGempa di Cainjur dengan kekuatan 5,6 magnetudo, terjadi pada tanggal 21 November 2022 yang dipicu oleh pergeseran sesar baru Patahan Cugenang. Akibatnya mereka harus mengungsi di tenda tenda penampungan dengan menggantungkan para donator untuk memenuhi kebutuhan kehidunya.. Bantuan mengalir dari berbagai pihak, pemerintah maupun swasta. Kebutuhan pangan menjadi prioritas para donator. Beras, minyak goreng,mie instan, telur, biscuit, air minum dll  datang tiap hari yang ditampung dalam tenda darurat.  Penumpukan barang yang tidak teratur mulai terjadi yang  berdampak pada kerusakan dan sulit dalam pencatatn dan pengawasan barang di dalam gudang.. Diperlukan penataan dan pengelolaan gudang yang baik untuk meminimalisir kerusakan dan memudahkan pengontrolan dan pendistribusiannya. Untuk itu dibutuhkan bimbingan untuk parta relawan pengelola logistic. Bimbingan dilakukan dengan memberikan pengarahan dan diskusi serta melakukan bimbingan langsung saat penurunan barang dari angkutan dan saat penyusunan di dalam gudang. Dihasilkan gudang menjadi tertata rapi, seluruh barang tercatat menurut jenis dan jumlahnya, kerusakan barang akibat penumpukan berkurang, barang kadaluwarsa tidak lagi ditemukan, pendistribusian lebih mudah, pencatatan dan pengawasanpun lebih mudah dilakukan Kata kunci: pengelolaan; logistic; gempa ABSTRACTAn earthquake in Cainjur with a magnitude of 5.6 magnetudo, occurred on November 21, 2022 which was triggered by a new shift in the Cugenang Fault. As a result, they had to take refuge in shelter tents by depending on donors to meet their needs. Assistance flowed from various parties, government and private. Food needs are a priority for donors. Rice, cooking oil, instant noodles, eggs, biscuits, drinking water etc. came every day which were accommodated in the emergency tents. Irregular stockpiling of goods began to occur which resulted in damage and uncontrolled warehouse. Good warehouse arrangement and management is needed to minimize damage and facilitate control and distribution. For this reason, guidance is needed for volunteer logistics managers. Guidance is carried out by providing directions and discussions as well as conducting direct guidance when unloading goods from transport and when preparing them in the warehouse. The resulting warehouse is neatly organized, all goods are recorded by type and quantity, damage to goods due to accumulation is reduced, expired goods are no longer found, distribution is easier, recording and monitoring are easier to do Keywords: management; logistics; earthquake