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All Journal Jurnal Sains dan Teknologi Pangan Jurnal Fish Protech JURNAL PengaMAS Indonesian Journal of Community Dedication Jurnal Abdi Mas Adzkia Jurnal PkM (Pengabdian kepada Masyarakat) Jurnal Pepadu HIRONO : Jurnal Pengabdian Masyarakat Jurnal Sains dan Teknologi Pangan

Sri Rejeki

Jurusan Ilmu Dan Teknologi Pangan Fakultas Pertanian Universitas Halu Oleo,

Author-ID : 3397937

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Nursing Social Sciences Veterinary Other

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EVALUASI PENERAPAN GOOD HYGIENE PRACTICES (GHyP) PADA TEMPAT PEMOTONGAN AYAM DI PASAR TRADISIONAL KOTA KENDARI Yaddi, Yamin; Libriani, Restu; Fitrianingsih, Fitrianingsih; Sahaba, La Ode; Pancar, Fadli Ma’mun; Dewi, Fitria; Nugrawati, Andi Laila; Rejeki, Sri
Jurnal Sains dan Teknologi Pangan Vol 8, No 2 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT Quality assurance and food safety have an important role in the supply of food. Chicken meat is one of the foodstuffs of animal origin that continues to experience an increase in demand every year. The provision of chicken meat in Kendari City still depends on traditional markets through poultry slaughterhouses. This study aimed to evaluate the implementation of Good Hygiene Practices at poultry slaughterhouses located in traditional markets in Kendari City. The research was focused on worker competence, chicken meat products, and the production environment. Data collection was carried out through observation and interviews with 39 merchants from seven traditional markets in Kendari City. The results of this study indicated that 69.23% (27/39) of the respondents were in the productive age group, namely 21-40 years, while 48.72% (19/39) of the respondents' educational level were high school equivalents. In the whole production process, the poultry slaughterhouse did not separate clean and dirty rooms in handling carcasses. Meanwhile, on the environmental aspect, there were still poultry slaughterhouses without waste treatment and supervision. The results of this study concluded that the poultry slaughterhouses in traditional markets in Kendari City had not implemented Good Hygiene Practices thoroughly. Keyword: Good hygiene practices, poultry slaughterhouse, traditional market ABSTRAK Penjaminan kualitias dan keamanan pangan memiliki peranan penting dalam penyediaan bahan pangan. Daging ayam merupakan salah satu bahan pangan asal hewan yang terus mengalami peningkatan permintaan setiap tahunnya. Penyediaan daging ayam yang di Kota Kendari masih bergantung pada pasar tradisional melalui tempat pemotongan ayam. Penelitian ini bertujuan untuk mengevaluasi penerapan Good Hygiene Practices yang dilaksanakan pada tempat pemotongan ayam yang terletak di pasar tradisional Kota Kendari. Penitian difokuskan pada kompetensi pekerja, produk daging ayam serta lingkungan produksi. Pengumpulan data dilakukan melaui observasi dan wawancara pada 39 pelaku usaha dari 7 pasar tradisional yang terdapat di Kota Kendari. Hasil penelitian ini menunjukkan bahwa 69,23% (27/39) responden berada pada rentan usia produktif yaitu 21-40 tahun, 48,72% (19/39) tingkat pendidikan responden adalah SLTA sederajat. Pada proses produksi keseluruhan tempat pemotongan ayam tidak memisahkan antara ruang bersih dan ruang kotor dalam penanganan karkas. Sedangkan pada aspek lingkungan, masih ditemukan TPA yang berprodusi tanpa pengolahan limbah serta tanpa pengawasan. Hasil penelitian ini menyimpulkan bahwa tatalaksana pemotonan ayam di pasar tradisonal Kota Kendari belum menerapkan prosedur Good Hygiene Practices secara menyeluruh. Kata kunci: Good Hygiene Practices, tempat pemotongan ayam, pasar tradisional

KAJIAN FORMULASI SUBSTITUSI JAMUR TIRAM (Pleurotus ostreatus) PADA BAKSO IKAN TONGKOL (Euthynnus affinis) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI Asdar, Asdar; tamrin, tamrin; Rejeki, Sri; Wahyuni, Sri
Jurnal Sains dan Teknologi Pangan Vol 7, No 5 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

ABSTRACT This study aimed to determine the effect of oyster mushroom substitution formulations on the organoleptic characteristics and nutritional value of tuna fish balls. This study used a completely randomized design (CRD), which consisted of five types of treatment which were a ratio of tuna to oyster mushrooms, namely (Y0) 100% tuna: 0% oyster mushroom, (Y1) 85% tuna: 15% oyster mushroom, (Y2) 80% tuna: 20% oyster mushroom, (Y3) 75% tuna: 25% oyster mushroom, and (Y4) 70% tuna: 30% oyster mushroom. The results show that there was a significant effect of oyster mushroom substitution on the panelists' preference level of color, taste and texture but no significant effect on the aroma. The sample with the highest average organoleptic assessment score was the Y4 treatment with the scores of color, taste, texture, and aroma reaching 4.11 (like), 3.49 (like), 3.91 (like), and 3.67 (like), respectively. The Y4 sample nutritional value analysis shows that it contained 56.41% water, 2.75% ash, 14.81% protein, 4.61% fat, and 2.75% carbohydrates. Tuna fish balls with oyster mushrooms substitution have nutritional value that met the national standard of water, ash, protein, and carbohydrate contents, while the fat content did not meet the national standard. Keywords: Meatballs, tuna, oyster mushrooms. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh formulasi penambahan jamur tiram pada bakso ikan tongkol terhadap karakteristik organoleptik dan nilai gizi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yang terdiri dari 5 jenis perlakuan yang merupakan kombinasi proporsi yang berbeda antara ikan tongkol dengan penambahan jamur tiram yaitu (Y0) ikan tongkol 100% : jamur tiram 0%, (Y1) ikan tongkol 85% : jamur tiram15%) (Y2) ikan tongkol 80% : jamur tiram 20%) (Y3) ikan tongkol 75% : jamur tiram 25%) (Y4) ikan tonkol 70% : jamur tiram30%). Berdasarkan hasil penelitian terdapat pengaruh nyata penambahan jamur tiram terhadap tingkat kesukaan panelis meliputi warna, rasa dan tekstur namun tidak berpengaruh nyata terhadap aroma. Perlakuan terpilih berdasarkan uji organoleptik yaitu pada perlakuan Y4 dimana penilaian organoleptik parameter warna, rasa dan tekstur menunjukan parameter berpengaruh nyata sedangkan uji organoteptik aroma tidak berpengaruh nyata. nilai uji hedonik organoleptik dengan skor penilaian kesukaan terhadap warna sebesar 4,11 (suka), rasa 3,49 (suka) tekstur 3,91 (suka) dan aroma 3,67(suka) sedangkan nilai gizi yaitu kadar air sebesar 56,41%, abu 2,75, protein 14,81%, lemak 4,61% dan karbohidrat 2,75%. Bakso ikan tongkol dengan penambahan jamur tiram memiliki nilai gizi sesuai standar SNI terhadap kadar air, abu, protein dan karbohidrat, sedangkan kandungan lemak tidak memenuhi standar SNI. Kata kunci: Bakso, ikan tongkol, jamur tiram

EFEKTIVITAS ENKAPSULAT KUNYIT PUTIH (Curcuma zedoaria) DENGAN PERLAKUAN PERBANDINGAN MALTODEKSTRIN DAN KARAGENAN SEBAGAI PENYALUT Sri Endang Lestari Ningsih; RH Fitri Faradilla; Sri Rejeki
Jurnal Sains dan Teknologi Pangan Vol 8, No 2 (2023): 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: 10.33772/jstp.v8i2.41449

ABSTRACT The purpose of this study was to determine the effect of the comparison of maltodextrin and carrageenan as a coating on the organoleptic properties, solubility, water content and antioxidant activity of white turmeric (Curcuma zedoaria) encapsulate. The research method used a completely randomized design (CRD) consisting of 5 treatments MK1 (10 g maltodextrin: 0 g carrageenan), MK2 (9.75 g maltodextrin: 0.25 g carrageenan), MK3 (9.5 g maltodextrin: 0.5 g carrageenan), MK4 (9.25 g maltodextrin : 0.75 g carrageenan), MK5 (9 g maltodextrin : 1 g carrageenan). Data were analyzed using Analysis of Variance (ANOVA) if significantly different then continued with Duncan Multiple Range Test (DMRT) with 95% confidence level (α = 0.05). The results showed that the treatment was selected based on organoleptic tests, water content and solubility by giving points with a value of 5 (best) to 1 (least good). Based on the results of ranking/calculation of the highest total value found in the MK3 treatment with an average rating of 4.17 (golden yellow), aroma 1.60 (slightly turmeric-scented), taste 4.75 (not bitter) and 8.51% water content, solubility of coarse powder. 94.26%, fine powder solubility 95.98%, and antioxidant activity (IC50) for control (without encapsulation) of 1064.06 ppm and MK3 treatment was 850.14 ppm. Keywords: Encapsulation, Carrageenan, White turmeric, Maltodextrin ABSTRAK Tujuan penelitian ini untuk mengetahui pengaruh perbandingan maltodekstrin dan karagenan sebagai penyalut terhadap sifat organoleptik, kelarutan, kadar air dan aktivitas antioksidan enkapsulat kunyit putih (Curcuma zedoaria). Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) terdiri dari 5 perlakuan MK1 (10 g maltodekstrin : 0 g karagenan), MK2 (9,75 g maltodekstrin : 0,25 g karagenan), MK3 (9,5 g maltodekstrin : 0,5 g karagenan), MK4 (9,25 g maltodekstrin : 0,75 g karagenan), MK5 (9 g maltodekstrin : 1 g karagenan). Data dianalisis menggunakan Analysis of Varian (ANOVA) jika berbeda nyata maka dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) dengan taraf kepercayaan 95% (α = 0,05). Hasil penelitian menunjukkan bahwa perlakuan terpilih berdasarkan uji organoleptik, kadar air dan kelarutan dengan cara memberikan poin dengan nilai 5 (paling baik) sampai 1 (paling kurang baik). Berdasarkan hasil perangkingan/ perhitungan nilai total tertinggi terdapat pada perlakuan MK3 dengan rerata penilaian terhadap warna 4,17 (kuning keemasan), aroma 1,60 (agak beraroma kunyit), rasa 4,75 (tidak pahit) dan kadar air 8,51%, kelarutan serbuk kasar 94,26%, kelarutan serbuk halus 95,98%, dan aktivitas antioksidan (IC50) untuk Kontrol (tanpa enkapsulasi) sebesar 1064,06 ppm dan perlakuan MK3 sebesar 850,14 ppm Kata kunci: Enkapsulasi, Karagenan, Kunyit putih, Maltodekstri

PELATIHAN PEMBUATAN KERIPIK SAYUR DI KECAMATAN WANGI-WANGI SELATAN KABUPATEN WAKATOBI, PROVINSI SULAWESI TENGGARA Sri Rejeki; La Harimu; Mariani L
HIRONO : Jurnal Pengabdian Masyarakat Vol 3 No 1 (2023): 2023 April
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Hein Namotemo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55984/hirono.v3i1.131

Wangi-wangi Selatan is one of the areas in Wakatobi Regency which is rich in vegetables, especially kale, spinach, eggplant and bitter melon. However, it is only processed as a vegetable by direct cooking so it has a short shelf life. For this reason, training on making chips is carried out so that vegetables can be consumed for a long time and can also have economic value for the community, especially in Wangi Wangi Selatan sub-district. This training lasted for 7 days with a series of activities consisting of (a) counseling which was carried out for 2 days; (b) 4 days of training and (c) 1 day of activity evaluation. The results of this training are a) the utilization of local vegetables which can be processed into chips thereby increasing the community's economy; b) increasing community knowledge and skills on how to process vegetables into chips so as to extend and improve the family economy. The results of the evaluation of this training showed that the participants were very satisfied with the training on making vegetable chips and hoped to continue with different topics.

BIMBINGAN TEKNIS PROSES PRODUK DAN SERTIFIKASI HALAL BAGI PELAKU USAHA PANGAN MIKRO KECIL DI DESA NAPALAKURA KABUPATEN MUNA RH. Fitri Faradilla; Sitti Leomo; H Saediman; Sri Rejeki
HIRONO : Jurnal Pengabdian Masyarakat Vol 3 No 1 (2023): 2023 April
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Hein Namotemo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55984/hirono.v3i1.132

Napalakura Village is a village that is famous for its processed fish products, such as shredded fish, fish sauce, and frozen fishery products. These products have high selling power and have the potential to be marketed outside the island of Muna. However, most of the food products produced in Napalakura Village and its surroundings are still not halal certified. For this reason, technical guidance on the product process and halal certification is carried out with the aim that these products are guaranteed halal and do not experience obstacles to be marketed. This training is carried out with a series of activities consisting of (a) counseling on halal materials and production processes; (b) assistance in the process of making halal certificates. The results of this training are a) increasing knowledge about halal materials and production processes; b) the food products produced are certified. The results of this training evaluation show that there has been an increase in knowledge and the issuance of halal certificates from technical guidance participants.

INOVASI PENGEMBANGAN BIOPLASTIK BERBASIS AIR KELAPA DI DESA LABUKO KECAMATAN WAKORUMBA BUTON UTARA Sri Rejeki; RH Fitri Faradilla; Mariani L; Ilian Elvira; Restu Libriani
HIRONO : Jurnal Pengabdian Masyarakat Vol 3 No 2 (2023): 2023 Oktober
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Hein Namotemo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55984/hirono.v3i2.153

Pengukuran dan Penilaian Status Gizi Anak Sekolah Dasar Negeri 100 Kendari Menggunakan Indeks Massa Tubuh Menurut Umur Febriana Muchtar; Sri Rejeki; Sofrine Eunike Batara; Rajuma Shaleh; Wa Rasni; Muh Andri; Ainun Jariah Samiru; Nur Izmi
Jurnal Abdi Mas Adzkia Vol 4, No 1 (2023): Agustus - Desember 2023
Publisher : Universitas Islam Negeri Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30829/adzkia.v4i1.18325

The growth and development of school-age children are linked to their nutritional status. It is necessary to monitor the nutritional well-being of these children, as issues during this crucial period can have lasting effects on their future and impact the overall quality of human resources. This research was performed to measure and assess the nutritional status of elementary school children at State Elementary School 100 Kendari based on the Body Mass Index for Age (BMI/A). The participants were pre-adolescents aged between 10-12 years old at the fourth, fifth, and sixth grade totaling to 63 students. The anthropometric measurements of weight and height was used as the primary method for assessment. Nutritional status was determined through the BMI/A. The results indicate that in the fourth grade, 12 students (57%) were classified as underweight, 8 students (38%) as normal, and 1 student (5%) as overweight. Similarly, in the fifth grade, 10 students (48%) were under weight, 8 students (38%) were normal, and 3 students (14%) were overweight. In the sixth grade, 9 students (43%) were under weight, 9 students (43%) had a normal nutritional status, and 3 students (14%) were overweight. Regular monitoring of nutritional status is emphasized as a preventive measure against nutritional problems in school-age children.

PENGARUH METODE THAWING YANG BERBEDA TERHADAP MUTU SENSORI DAN PROKSIMAT KERANG POKEA (Batissa violacea var. celebensis von. Martens 1897) BEKU Nurfila, Nurfila; Isamu, Kobajashi Togo; Rejeki, Sri
Jurnal Fish Protech Vol 7, No 1 (2024):
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55679/jfp.v7i1.48109

Penelitian ini bertujuan untuk mengetahui pengaruh metode thawing yang berbeda terhadap mutu sensori dan proksimat kerang pokea beku. Parameter yang diamati yaitu analisis sensori (kenampakan, aroma, dan tekstur), dan analisis proksimat (kadar air, kadar abu, kadar protein, kadar lemak dan karbohidrat). Data yang diperoleh dianalisis menggunakan analisis ragam (ANOVA), jika hasil analisis menunjukan berbeda nyata maka dilakukan uji Duncan Multiple Range Test (DMRT). Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 3 perlakuan yaitu thawing menggunakan air hangat (P1), thawing menggunakan perendaman air (P2), dan thawing menggunakan suhu ruang (P3), dan masing-masing perlakuan diulang sebanyak 3 kali. Hasil analisa sensori dari thawing daging kerang pokea beku berpengaruh nyata terhadap kenampakan, aroma, dan tekstur, sedangkan hasil analisa proksimat daging kerang pokea thawing berpengaruh nyata terhadap kadar lemak. Nilai sensori terbaik pada perlakuan (P1) dimana nilai kenampakan, bau dan tekstur masing-masing 7,4, 7,1, dan 6,5. Uji proksimat menunjukan bahwa perlakuan P2 mempunyai nilai kadar protein dan karbohidrat tertinggi yaitu 16,49% dan 0,78%. Selanjutnya pada perlakuan (P3) menunjukan kadar air dan kadar abu tertinggi masing-masng yaitu 71,18% dan 1,66%. Kadar lemak tertinggi pada perlakuan (P1) yaitu 11,90%.

Kajian Cara Pengolahan, Karakterisasi Mutu Sensori Dan Proksimat Gurita (Octopus sp.) Kering Di Kecamatan Tomia Kabupaten Wakatobi Yani, Safitri; Ibrahim, Mohammad Nuh; Rejeki, Sri
Jurnal Fish Protech Vol 7, No 1 (2024):
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55679/jfp.v7i1.48111

Penelitian ini bertujuan untuk mengkaji cara pengolahan, karakteristik mutu sensori dan proksimat Gurita (Octopus Sp.) Kering di Kecamatan Tomia Kabupaten Wakatobi. Penelitian ini dilakukan menggunakan rancangan acak lengkap (RAL) dengan 3 sumber keragaman berdasarkan tempat produksi di 3 lokasi desa yang berbeda dengan pengulangan pengambilan sampel sebanyak 3 kali. Data yang diperoleh di analisis menggunakan anlisis of variance (ANOVA) dan dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) jika terdapat pengaruh antar perlakuan. Hasil menunjukkan nilai sensori berpengaruh nyata terhadap kenampakan, aroma, rasa, dan tekstur, sedangkan hasil penelitian proksimat berpengaruh nyata terhadap kadar air, abu, dan lemak serta tidak berpengaruh nyata terhadap kadar protein. Kisaran nilai proksimat masing-masing untuk kadar air, kadar protein, kadar lemak, dan kadar abu adalah 29,70% - 25,36%, 47,06% - 45,02%, 5,60% - 4,58% dan 12,06 % - 9,03%.

KARAKTERISTIK ORGANOLEPTIK, FITOKIMIA DAN KIMIA SUBSTITUSI SERAI TEH SERBUK KULIT SALAK (Salacca zalacca) Rejeki, Sri; L, Mariani; Libriani, Restu
Jurnal Sains dan Teknologi Pangan Vol 8, No 6 (2023):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i6.46525

Penelitian ini bertujuan untuk mengetahui pengaruh substitusi serai terhadap nilai organoleptik, fitokimia dan kimia teh serbuk kulit salak dan untuk mengetahui pengaruh substitusi serai terhadap penilaian kimia teh serbuk kulit salak. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan serai dengan konsentrasi 0%, 10%, 20%, 30%, dan 40%. Metode yang digunakan analisis ragam dengan uji Duncan Multiple Range Test (DMRT) dengan taraf kepercayaan 95% (α=0,05). Hasil penelitian ini menunjukkan bahwa perlakuan kontrol memiliki kadar air sebesar 13,40% dan perlakuan terpilih sebesar 13,59%. Kadar abu pada perlakuan kontrol sebesar 1,53% dan perlakuan terpilih memiliki kadar abu sebesar 1,47%. Untuk fitokimia pada perlakuan kontrol positif mengandung alkaloid, flavonoid, saponin, tanin, namun negative mengandung polifenol. Untuk perlakuan terpilih positif mengandung alkaloid, flavonoid, saponin, tanin, dan polifenol.

Co-Authors Adriani, Nur Ahmad, Siska Ainun Jariah Samiru Amiluddin Indi Andini Sulfitrana Ansharullah ansharullah Ariani, Wa Ode Rachmasari Armin Armin, Armin Aryadi, Fadli Asdar Asdar Asnani Asnani Asriani asriani Astrid Dhian Herdhiansyah Dina Dina, Dina Elizyah Febriana Muchtar Fitria Dewi Fitrianingsih Fitrianingsih H Saediman Hapzi Ali Hardianti Hardianti, Hardianti Hermanto Hermanto Ibrahim, Mohamad Nuh Ibrahim, Mohammad Nuh Ilian Elvira Illian Elvira Isamu, Kobajashi Togo Jurnal Pepadu Kiro, Muhammad Zul Sudrajat L, Mariani La Harimu La Ode Baa La Ode Huli La Ode Huli La Ode Sahaba Laode Muhamad Hazairin Nadia Laode Muhamad Hazairin Nadia Mariani L Mariyanti Muh Andri Muzdalifah Nadia, La Ode Abdul Rajab Naim, Yulfa Nugrawati, Andi Laila Nur Izmi Nurfila, Nurfila Oktaviani, Endang Pancar, Fadli Ma’mun Patty, John Patty, John Alfred Payung Tasik, Nita Zaman Prima Endang Susilowati Rajuma Shaleh Restu Libriani RH Fitri Faradilla RH. Fitri Faradilla RH. Fitri Faradilla Rianse, Muhammad Iqbal Kusumabaka Safitra, Safitra Sakir Sakir Sam, Meriana Ahmad Sartika Sartika Sartina, Sartina Sipahelut, Sophia G Sipahelut, Sophia G. Sipahelut, Sophia Grace Sitti Leomo Sofrine Eunike Batara Sri Endang Lestari Ningsih Sri Wahyuni Susanto, Eki Tri Suwarjoyowirayatno Suwarjoyowirayatno Takzim, Faris Tamrin Tamrin Taridala, Aisyah Ainun Mataomehe Toba, Racmita Dewi S. Wa Ode Nafilawati Wa Rasni Waode Nilda Arifiana Effendy Yamin Yaddi Yani, Safitri Yoni, Yoni Yuspitasari, Gian Zubaydah, Wa Ode Sitti

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