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All Journal Jurnal AGROTEKNOLOGI AUSTENIT Jurnal Keteknikan Pertanian Jurnal Dinamika Penelitian Industri agriTECH IJEMS (Indonesian Journal of Environmental Management and Sustainability) Seminar Nasional Lahan Suboptimal Dinasti International Journal of Education Management and Social Science PUBLIKASI PENELITIAN TERAPAN DAN KEBIJAKAN Prima Abdika: Jurnal Pengabdian Masyarakat Edible : Jedb SRIWIJAYA JOURNAL OF ENVIRONMENT Jurnal Polimesin
Amin Rejo
Universitas Sriwijaya
Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Mechanical Engineering Public Health Social Sciences Other

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Journal : PUBLIKASI PENELITIAN TERAPAN DAN KEBIJAKAN

 1 
PENINGKATAN MASA SIMPAN LEMPOK DURIAN UKURAN KECIL DENGAN MENGGUNAKAN EMPAT JENIS KEMASAN Santoso, Budi; Rejo, Amin
Publikasi Penelitian Terapan dan Kebijakan Vol 1 No 3 (2007): Jurnal Pembangunan Manusia
Publisher : Badan Penelitian dan Pengembangan Daerah Provinsi Sumatera Selatan

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Abstract

The objective of this research was to predict shelf life of lempok durian (bite size) that was packed by four kinds of packaging and using ASLT method. The research was arranged in ASLT and Complete randomized design with four treatments. Each treatment was replicated three times. The treatments use four packaging. The packaging was wrapping, parchment paper, Aluminium foil, aluminium foil and wrapping. The parameters were FFA (Free Fatty Acid), water content, total plate count, and visual observation. The result showed that lempok durian that was packed by four kinds of packaging had significant effect on characteristic of lempok durian during storage.Lempok durian packaged with parchment paper could increase the shelf life of lempok durian for 191 days, lempok durian packaged with alumunium foil could increase the shelf life of lempok durian for 113 days, lempok durian packaged with alumunium foil and wrapping could increase the shelf life of lempok durian for 122 days, lempok durian packaged with wrapping could increase the shelf life of lempok durian for 33 days. The best of treatments was lempok durian packaged with parchment paper because could increase the shelf life of lempok durian for 191days.
PERUBAHAN NILAI GIZI PEMPEK LENJER SELAMA PEREBUSAN Karneta, Railia; Rejo, Amin; Priyanto, Gatot; Pambayun, Rindit
Publikasi Penelitian Terapan dan Kebijakan Vol 7 No 2 (2013): Jurnal Pembangunan Manusia
Publisher : Badan Penelitian dan Pengembangan Daerah Provinsi Sumatera Selatan

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Pempek lenjer cooking is done by boiling, which aims to make tapioca flour (starch) undergo gelatinization process, so the starch granules swell and denatured proteins. Long and high temperature on the boiling process pempek be controlled because it affects the nutritional value of pempek. The purpose of this study is to see the effect of the formula and the temperature at the center point to changes in the nutritional value pempek lenjer during boiling. Treatment with four standard formula dough and five degree temperature treatment. The results showed that the higher the addition of starch, the water content, protein content, fat content and ash content further go down, but the levels of carbohydrates and fiber content get higher. Water content get the highest in the temperature at the center of pempek 950C, protein content, fat content, carbohydrate content, ash content, and fiber content get highest in the temperature at the center of pempek 750C.
PERUBAHAN NILAI GIZI PEMPEK LENJER SELAMA PEREBUSAN Railia Karneta; Amin Rejo; Gatot Priyanto; Rindit Pambayun
Publikasi Penelitian Terapan dan Kebijakan Vol 7 No 2 (2013): Jurnal Pembangunan Manusia
Publisher : Badan Penelitian dan Pengembangan Daerah Provinsi Sumatera Selatan

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Abstract

Pemasakan pempek lenjer dilakukan dengan cara perebusan, yang bertujuan agar tepung tapioka (pati) mengalami proses gelatinisasi, sehingga granula pati mengembang dan protein terdenaturasi. Lama dan tingginya suhu pada proses perebusan pempek harus dikendalikan karena mempengaruhi nilai gizi pempek. Tujuan penelitian ini untuk melihat pengaruh formula dan suhu pada titik pusat terhadap perubahan nilai gizi pempek lenjer selama perebusan. Perlakuan dengan empat taraf formula adonan dan lima taraf perlakuan suhu. Hasil penelitian menunjukkan bahwa semakin tinggi penambahan tepung tapioka, maka kadar air, kadar protein, kadar lemak dan kadar abu semakin turun, tetapi kadar karbohidrat dan kadar serat semakin tinggi. Kadar air tertinggi pada suhu di titik pusat pempek 950C, kadar protein, kadar lemak, kadar karbohidrat, kadar abu, dan kadar serat tertinggi pada suhu di titik pusat pempek 750C.
Co-Authors Abdul Rahman Adhiguna, Rizky Tirta Afrizal Vachlepi, Afrizal Andika, Eva Juniar Andries Lionardo, Andries Aulia, Nurul Izzah Azizah Husin Basuni Hamzah Dadang Hikmah Purnama, Dadang Hikmah Daniel Saputra Destri, Erin Dwi Budi Santoso Endo Argo Kuncoro Febrida, Cely Gatot Priyanto Gumay, Muhammad Hendri Handoko, Widi Haryani, Fatria Resti Hasbi Haskari, Farry Apriliano Indra Gunawan Laila Hanum Nutayla, Nazula Puspitahati Puspitahati - Rahmaniar ., Rahmaniar Rahmaniar Rahmaniar, Rahmaniar Railia Karneta Railia Karneta Railia Karneta Rindit Pambayun Rindit Pambayun Rindit Pambayun Robbani, Syifa Setyaaji, Primayoga Harsana Syapoetri, Dessy Tamaria Panggabean Wahab, harsyamsi Zainubbi, Zainubbi Zuhir, Mada Apriandi Zulyanti, Afriyani