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All Journal Jurnal Dinamika Penelitian Industri JMM (Jurnal Masyarakat Mandiri) Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Wahana Kreatifitas Pendidik (WKP) Martabe : Jurnal Pengabdian Kepada Masyarakat AGRITEKNO, Jurnal Teknologi Pertanian Seminar Nasional Lahan Suboptimal MBIA Altifani Journal: International Journal of Community Engagement Journal of Global Sustainable Agriculture Edible : Jedb Aptekmas : Jurnal Pengabdian Kepada Masyarakat Prosiding University Research Colloquium SciencePlus SURYA EDUKASI Journal of Global Sustainable Agriculture Altifani Journal: International Journal of Community Engagement
Dasir Dasir
Universitas Muhammadiyah Palembang
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KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK PEMPEK DENGAN SUBSTITUSI TEPUNG MOCAF (modifie cassava flour) Dasir Dasir; Suyatno Suyatno; Sri Agustini; Ahmad Robi A.P.
Jurnal Dinamika Penelitian Industri Vol 33, No 1 (2022): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28959/jdpi.v33i1.7672

Abstract

This study aims to determine the physical, chemical and organoleptic quality of pempek from various comparisons of mocaf with tapioca. The study was conducted using a non-factorial randomized block design with five levels of treatment, namely M0 (0% mocaf and 100% tapioca), M1 (25% mocaf and 75% tapioca), M2 (50% mocaf  and 50% tapioca), M3 (75% mocaf  and 25% tapioca), and M4 (100% mocaf  and 0% tapioca), with four repeated. The research data were analyzed by ANOVA and further test with a real difference honestly. The results showed that the higher the percentage of mocaf used, the higher the protein and fiber content. The highest protein and fiber content were 9.15 % and 1.88% respectively in the M4 treatment with a score of 4 color, aroma, taste values (preferred by panelists) and the best level of elasticity. Based on the results of the study, it was concluded that the higher the substitution of mocaf flour, the higher the protein content and fiber content, but the highest preference values for the hedonic test of color, taste, aroma and elasticity test resulted in the lowest substitution of mocaf flour M1 (25% moca and 75% tapioca).
STRATEGI USAHA PEMBENIHAN IKAN LELE PROGRAM KEMITRAAN MASYARAKAT PADA KELOMPOK PEMBUDIDAYA IKAN SERDANG MENANG Helmizuryani Helmizuryani; Dasir Dasir; Diah Isnaini Asiati
JMM (Jurnal Masyarakat Mandiri) Vol 6, No 5 (2022): Oktober
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v6i5.10544

Abstract

Abstrak: Selama masa pandemi covid-19 tahun 2020, transaksi perdagangan Indonesia di sektor perikanan mengalami penurunan hingga 3.62%. Data ini menjadi salah satu alasan kegiatan pengabdian kepada masyarakat ini dilakukan. Tujuan kegiatan untuk membantu UMKM sebagai mitra mengatasi permasalahan yang dihadapi dalam menjalankan usaha pembibitan ikan lele. Tahapan kegiatan dilaksanakan melalui tiga tahapan yakni (a) pelaksanaan kegiatan pembenihan ikan lele yang terdiri dari persiapan kolam, persiapan indukan, proses pemijahan dan pemeliharaan benih; (b) Pembuatan/pengadaan sarana penunjang (budidaya pakan alami dan pembuatan sumur bor); dan (c) pelatihan pembukuan usaha dan pemasaran produk melalui media online. Hasil kegiatan menunjukkan terjadi 100 % peningkatan softskill dan hardskill pada mitra berupa pengetahuan dan praktek pemijahan ikan lele dan pemeliharaan benih yang dibuktikan persentase bibit hidup yang tinggi (diatas 80%) serta kemampuan budidaya pakan alami (cacing sutra). Pada aspek manajemen mitra sangat memahami pentingnya pembukuan usaha yang dilakukan dan memulai melakukan pembukuan usahanya serta upaya pemasaran bibit secara online.Abstract: During the 2020 COVID-19 pandemic, Indonesia's trade transactions in the fisheries sector decreased by 3.62%. This data is one of the reasons why this community service activity is carried out. The purpose of the activity is to help UMKM as partners to overcome the problems faced in running a catfish breeding business. The stages of the activity are carried out through three stages, namely (a) implementation of catfish hatchery activities consisting of pond preparation, broodstock preparation, spawning process and seed maintenance; (b) Manufacture/procurement of supporting facilities (natural feed cultivation and drilling wells); and (c) business bookkeeping training and product marketing through online media. The results of the activity showed that there was a 100% increase in soft skills and hard skills in partners in the form of knowledge and practice of catfish spawning and seed maintenance as evidenced by the high percentage of live seeds (above 80%) and the ability to cultivate natural food (silk worms). In the management aspect, partners really understand the importance of bookkeeping their business and start their business bookkeeping and online seed marketing efforts.
Keberlanjutan Usaha Kemplang Mikro Dasir Dasir; Erliza Yuniarti; Diah Isnaini Asiati
MBIA Vol 18 No 3 (2019)
Publisher : Direktorat Riset dan Pengabdian kepada Masyarakat Universitas Bina Darma

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (344.819 KB) | DOI: 10.33557/mbia.v18i3.578

Abstract

The business of managing Kerupuk Kemplang as one of Palembang’sspecial foods is mostly managed by household. One of businesss is “Ibu Mai”. Although tihis business has been going on for a long time, its sustainability has several obstacles. The study was conducted to find out some aspects that cause its sustainability. The study uses primary data collected through observation and interviews. The analysis technique is done qualitatively with the induction analysis approach. The results were obtained 1) Production aspects, there were constraints on the avaibility of unstable fish and equipment that does not support 2) Financial aspects, adequate financial administration has not been used so it is difficult to know the flow of expenditure and income as a basis for determining profits 3) Market aspects, not all the market can be served so that the potential for development is still large 4) the aspect of human resources, because the production process is simple the labor force is considered to be sufficient.
Seaweed Application in Making Meatballs Substitute for Borax at Meatball Traders of Overseas Solo Residents Dasir, Dasir; Sunardi, Sunardi
Altifani Journal: International Journal of Community Engagement Vol 3, No 1 (2022)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v3i1.4676

Abstract

The use of borax as an additive in food processing is still used by some meatball traders with the aim of improving the color, shape, taste, texture, and extending the shelf life, even though based on the 1998 Menkes regulation the use of borax in food processing has been prohibited because it can cause disease. Another alternative that can be used is a safe additive with the same function to improve the texture and elasticity of the meatballs, namely seaweed. The purpose of this service activity is to provide an understanding and practice of making meatballs using additional ingredients of seaweed as a substitute for borax to meatball traders in Talang Putri (Plaju) Palembang who are members of the Association of Meatball Traders of Solo Overseas Residents. The results of the activity showed that the counseling participants could make meatballs with the addition of seaweed additives without any significant obstacles, because there was no difference in principle with the making of meatballs that they had been doing so far. So that the results of the meatballs obtained are quite good in terms of existing quality standards based on color, aroma, taste and texture or elasticity.
Karakteristik mutu kimia dan uji indrawi pempek ikan tenggiri pasir dengan penambahan albumin Suyatno, Suyatno; Dasir, Dasir; Kuswanto, Agus
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 12, No 2 (2023): Edible: Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v12i2.7345

Abstract

Penelitian ini bertujuan untuk mengetahui kandungan protein dan daya terima konsumen terhadap pempek ikan tenggiri pasir dengan penambahan albumin penelitian ini dilaksanakan di laboratorium Fakultas Pertanian Universitas Muhammadiyah Palembang dan laboratorium di PT bina sawit makmur sampurna agro terhitung sejak bulan November 2022 hingga bulan Januari 2023 metode yang digunakan adalah metode rancangan rancak kelompok rak yang disusun secara non faktorial hasil penelitian menunjukkan bahwa penambahan albumin berpengaruh sangat nyata terhadap kadar protein pempek ikan tenggiri pasir pada protein tertinggi pada perlakuan p0 yaitu pempek ikan gabus dan kontrol dengan nilai rata-rata 18,82% kadar protein tertinggi pada pempek ikan tenggiri pasir dengan penambahan albumin terdapat pada A5 yaitu penambahan albumin 25% dengan nilai rata-rata 16,23% kadar protein pempek ikan tenggiri pasir terendah terdapat pada perlakuan A1 yaitu penanaman album 5% dengan rata-rata 8,48%
Karakteristik Kimia dan Fisikia Pempek Lenjer dengan Perbandingan Ikan Seluang dan Metode Pemasakan Dasir, Dasir; Alhanannasir, Alhanannasir; Mukhtaruddin, Mukhtaruddin; Setiawan, Eka A
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 2 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.2.153

Abstract

The scarcity of belida fish and snakehead fish as raw materials for pempek is due to the not-yet-optimal cultivation efforts being carried out, and belida fish are protected or prohibited from being caught, causing the price of these fish more expensive. Pempek entrepreneurs replace it with sea fish such as mackerel, parang-parang fish, and other types of sea fish, but the taste and aroma of the pempek produced are slightly fishy. This problem causes the need to use alternative freshwater fish, including seluang fish. The method of solving the problem is to research making pempek with a ratio of seluang fish consisting of (S1) = 40% seluang fish: 60% tapioca flour, (S2) = 50% seluang fish: 50% tapioca flour, (S3) = seluang fish 60%: 40% tapioca flour with the cooking method (M1) = steaming method and M2 = boiling method. The results of research on the average pempek protein content ranged from3.23% to 8.51%, fat content from 2.10% to 4.44%, calcium levels from 157.33 mg/10 g to 224.00 mg/100 g, and the average elasticity from 0.4 gF to 2.10 gF. The conclusion of the research results showed that pempek lenjer with a ratio of seluang S3 (60% seluang fish with 40% tapioca flour) and cooking method M1 (steaming) had a very significant effect on protein content, fat content, calcium levels, and elasticity. The highest protein, fat, and calcium content, respectively 8.51%, 4.44%, and 224 mg/100 g, were found in S3M1 (60% seluang fish with 40% tapioca flour and boiling method). In comparison, the highest chewiness was in S1M1 (40% seluang fish with 60% tapioca flour and steaming).
KARAKTERISTIK ORGANOLEPTIK SAUS CUKO PEMPEK DENGAN PENAMBAHAN TEPUNG PATI JAGUNG Yuliana, Putri; Dasir, Dasir
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 13, No 2 (2024): Edible : Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v13i2.9237

Abstract

Cuko adalah kuah atau saus cair yang disajikan pada saat menyantap pempek. Tujuan penelian ini untuk melihat pengaruh tepung pati jagung terhadap organoleptik saus cuko pempek dan formulasi terbaik. Metode yang digunakan adalah Rancangan Acak Kelompok (RAK) Non Faktorial dengan enam perlakuan yaitu T1 (tepung pati jagung 0,5%), T2 (tepung pati jagung 1%), T3 (tepung pati jagung 1,5%), T4 (tepung pati jagung 2%), T5 (tepung pati jagung 2,5%) dan T6 (tepung pati jagung 3%) diulang sebanyak tiga kali. Uji Organoleptik menggunakan uji hedonik, uji lanjut friedman dan uji conover. Hasil penelitian menunjukkan bahwa penambahan tepung pati jagung terhadap warna, aroma dan rasa pada saus cuko pempek berbeda tidak nyata, tetapi terhadap kekentalan berbeda sangat nyata. Rerata nilai warna tertinggi terdapat pada perlakuan T2 (3,84) dan rerata nilai terendah terdapat pada perlakuan T4 (3,60). Rerata nilai aroma tertinggi terdapat pada perlakuan T1 (3,92) dan rerata nilai terendah terdapat pada perlakuan T6 (3,68). Rerata nilai rasa tertinggi terdapat pada perlakuan T2  (3,98) dan rerata nilai terendah terdapat pada perlakuan T6 (3,56). Rerata nilai kekentalan tertinggi terdapat pada perlakuan T2 (3,56) dan rerata nilai terendah terdapat pada perlakuan T6 (2,27). Masing masing nilai tertinggi memiliki kriteria agak disukai 
PENGARUH PENAMBAHAN EKSTRAK BUNGA ROSELLA (HIBISCUS SABDARIFFA) TERHADAP KARAKTERISTIK KIMIA DAN FISIK CUKO KENTAL Yani, Ade Vera; Dasir, Dasir; Prayoga, Ananda Riski
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 14, No 1 (2025): Edible : Jurnal penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v14i1.9987

Abstract

Cuko pempek adalah saus pendamping yang disajikan bersama pempek untuk membantu meningkatkan rasa pempek. Tanaman rosella memiliki potensi sebagai antioksidan, zat pewarna alami, antibakteri dan sumber pangan fungsional. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak bunga rosella (Hibiscus sabdariffa) terhadap karakteristik fisik, kimia dan organoleptik Pada Pembuatan Cuko Kental. Penelitian ini telah dilaksanakan di Laboratorium Fakultas Pertanian Universitas Muhammadiyah Palembang dan di Laboratium Universitas Sriwijaya pada bulan Agustus sampai dengan September 2024. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) yang disusun secara non faktorial dengan lima perlakuan dan diulang sebanyak tiga kali ulangan. Faktor Penelitiannya adalah cuko kental dengan penambahan ekstrak bunga rosella 3 %, 6 %, 9 %, 12 %, 15 %. Peubah yang diamati meliputi uji viskositas dan uji kadar vitamin c. Hasil penelitian menunjukan bahwa penambahan ekstrak bunga rosella berpengaruh tidak nyata terhadap viskositas dan kadar vitamin C cuko kental. Viskositas tertinggi terdapat pada perlakuan R5 (11.01 mPa.s). Kadar vitamin c tertinggi terdapat pada perlakuan R5 (20.20 mg).
PENGARUH PERBANDINGAN TEPUNG TAPIOKA DAN TEPUNG TERIGU TERHADAP SIFAT FISIK DAN KIMIA BROWNIES KUKUS Suyatno, Suyatno; Dasir, Dasir; Tamba, Khairunissa BR
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 14, No 1 (2025): Edible : Jurnal penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v14i1.9988

Abstract

Inovasi dalam pengolahan produk pangan sering kali melibatkan modifikasi komposisi bahan dasar untuk menghasilkan tekstur dan cita rasa yang optimal. Tepung tapioka dan tepung terigu merupakan dua jenis tepung yang umum digunakan dalam produk berbasis kukus, di mana masing-m3asing memiliki karakteristik fisik dan kimia yang berbeda. Tujuan penelian ini untuk melihat pengaruh perbandingan tepung tapioka dan tepung terigu terhadap sifat fisik dan kimia brownies kukus dan formulasi terbaik. Metode yang digunakan adalah Rancangan Acak Kelompok (RAK) Non Faktorial dengan lima perlakuan perbandingan tepung tapioka dan tepung terigu yaitu 90 % : 10 % (T1), 70 % : 30 % (T2), 50 % : 50 % (T3), 30 % : 70 % (T4) dan 10 % : 90 % (T5) yang diulang sebanyak tiga kali. Parameter yang diamati yaitu kadar air, kadar gula total dan volume pengembangan brownies kukus yang dihasilkan. Analisis data menggunakan uji ANOVA dan dilanjutkan dengan uji BNJ dengan taraf signifikansi 5 % dan 1 %. Hasil penelitian menunjukkan bahwa perbandingan tepung tapioka dan tepung terigu berpengaruh sangat nyata terhadap kadai air, kadar gula total dan volume pengembangan brownies kukus. Perlakuan T5 merupakan perlakuan dengan nilai rata – rata tertinggi baik kadar air (33.67), kadar gula total (37.54), dan volume pengembangan (6.00) dan perlakuan T1 merupakan perlakuan dengan nilai rata – rata terendah baik kadar air (33.63), kadar gula total (35.29), dan volume pengembangan (3.79).
NUTRITION AND FOOD PROCESSING USING THERMAL PROCESS METHODS Syah Putra, Nico; Alhanannasir , Alhanannasir; Dasir, Dasir; Nur Fadillah, Muhammad
SciencePlus Vol. 1 No. 1 (2025): SciencePlus
Publisher : Barkah Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.2025/sp.v1i1.2

Abstract

Food processing uses thermal processes to maintain product preservation by killing spoilage microbes and pathogens, improving sensory quality, heating products, increasing the digestibility of proteins and carbohydrates, and destroying unnecessary ingredients. Thermal process techniques are preservation techniques that use high temperature and pressure to kill bacteria and pathogens in hermetically packaged foods by applying high heat over 100 degrees Celsius for a certain period of time. To maintain the safety of food products, thermal processing is one of the food processing processes that inactivate microbes in food. Excessive thermal processing can damage nutritional components and reduce the sensory quality of the product. in addition to killing microbes, thermal processing must consider the quality of the final product by minimizing quality damage.
Co-Authors AD, Adi Saputera Ade Vera Yani Agus Kuswanto Ahmad Robi A.P. Ahmad Sofian Alhanannasir Alhanannasir Anak Agung Gede Sugianthara Anindita Rahmalia Putri Asep Dodo Murtado Asiati, Diah Isnanini Belasanjaya, Derta Delly Efriani Derta Belasanjaya Diah Isnaini Asiati Erliza Yuniarti Erliza Yuniarti Erliza Yuniarti Farado, Chairiel Gumar Herudiansyah H.K, Rio Danar Handayani, Suarmi Hawalid, Heniyati Helmizuryani Helmizuryani Heripan, Heripan Idealistuti, Idealistuti Iin Siti Aminah Iin Siti Aminah, Iin Siti Inneke Abdillah Fahmi Innike Abdillah Fahmi Isnaim, M Januar Triwobowo Jayanti, Ulpa Jun Harbi Khairunnisa Br Tamba Khusnul Khotimah Lensari, Delfy Lulu Yuningsih M. Fajri, M. Meriyanto, Habibi Mukhtaruddin Mukhtaruddin Mukhtarudin Muchsiri Murtado, A.D. Nasir, Alhanan Neni Marlina Nico Syahputra Sebayang Nina Sabrina Nur Fadillah, Muhammad Nur Iman Nur Izzatul Maghfiroh Okti Okti Prayoga, Ananda Riski Pujianto, Rohmat Putri Anisa Amnes Rahmalia Putri, Anaindita Rahmatullah, Dian Agung Rika Puspita Sari MZ Rosmiah -, Rosmiah Rosmiah Rosmiah Rosmiah Rosmiah, Rosmiah Sari, Reni Nofita Setiawan, Eka A Siti Patimah Sofiah Sofiah Sofiah, Sofiah Sri Agustini Sunardi Sunardi Suyatno Suyatno Suyatno Suyatno Suyatno Suyatno Suyatno Suyatno Tamba, Khairunissa Br Toni Wiropan Toni Wiropan Utami, Dinarossi Wahyuni, Indah Fitri Wibowo, Niki Agung Yeni Herawati, Yeni Yuliana, Putri Yuniarti, Erliza Yusuf, M.Handhi