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Politeknik Negeri Lampung

Author-ID : 3608144

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences Veterinary Other

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Optimasi Penggunaan Asap Cair pada Pengawetan Bakso Filler Roti Sarono, Sarono
Jurnal Penelitian Pertanian Terapan Vol 10, No 1 (2010)
Publisher : Politeknik Negeri Lampung.

Sweet bread is a very popular food in Indonesia and the quality is largely determined by the filler used. Today, the bread is very varied filler that are the fruit aroma to chopped meatballs. The meatballs as a filler of sweet bread can only self life for no longer than 2 days, therefore it needs a preservation effort. One of technical preservation was application of liquid smoke. The research objective was to characterize of the meatballs as filler and of liquid smoke of coconut cell and to know the effect of concentration of liquid smoke to self life of sweet bread filled meatballs in storage. The results showed that dipping the meatballs in a liquid smoke was lowered taste, but only slightly affected the color, surface mucus, texture, and preference until the third day. The higher concentration of liquid smoke was the lower of total microbes in the meatball during storage. Liquid smoke was not advisable as a preservative in bread balls for sweet bread filler, because the concentration of smoke liquid 2% only decreased the bread taste. Keywords: Liquid smoke and meatballs bread filler

Optimasi Penggunaan Asap Cair pada Pengawetan Bakso Filler Roti Sarono Sarono
Jurnal Penelitian Pertanian Terapan Vol 10 No 1 (2010)
Publisher : Politeknik Negeri Lampung.

Sweet bread is a very popular food in Indonesia and the quality is largely determined by the filler used. Today, the bread is very varied filler that are the fruit aroma to chopped meatballs. The meatballs as a filler of sweet bread can only self life for no longer than 2 days, therefore it needs a preservation effort. One of technical preservation was application of liquid smoke. The research objective was to characterize of the meatballs as filler and of liquid smoke of coconut cell and to know the effect of concentration of liquid smoke to self life of sweet bread filled meatballs in storage. The results showed that dipping the meatballs in a liquid smoke was lowered taste, but only slightly affected the color, surface mucus, texture, and preference until the third day. The higher concentration of liquid smoke was the lower of total microbes in the meatball during storage. Liquid smoke was not advisable as a preservative in bread balls for sweet bread filler, because the concentration of smoke liquid 2% only decreased the bread taste. Keywords: Liquid smoke and meatballs bread filler

Harvesting Patterns of Merang Mushroom on Planting Media Empty Fruit Bunch Sarono Sarono; Sri Astuti; Devy Cendikia; Supriyanto Supriyanto; Sukamto Sukamto
Jurnal Penelitian Pertanian Terapan Vol 23 No 1 (2023)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v23i1.2792

Empty fruit bunches (tankos) are a by-product, which is equal to the amount of CPO, which is 23%. Several attempts have been made to utilize tankos as a growing medium for mushroom, but these efforts have not been optimal. This is because they only take the edible mushroom product once, even though the waste still has the potential as a growing medium for the next mushroom, as well as the potential for compost. The purpose of the study was to determine the effect of new EFB, EFB that have been used once, and twice (used EFB I and used EFB II) on the pattern and daily production of straw mushrooms on the pilot plant scale.Pilot plant scale research has been carried out at CV Lintang Agro Farm Raman Adji East Lampung with three treatments, namely new EFB, used EFB I, and second-hand boarding houses. The study was repeated two times. The raw materials used are EFB, lime, katul, mushroom seeds, second-hand tankos I and second-hand EFB. The stages of the research process began with the preparation of EFB, the process of making edible mushrooms and observing the results of the research. The results showed that (1) EFB could be used as a planting medium for straw mushrooms 3 times, (2) the most productive production of straw mushrooms with EFB media was carried out until day 20 of the inoculation process, and (3) planting straw mushrooms on EFB media was able to reduce cellulose, hemicellulose, and lignin content significantly. Keywords: Pilot plant, EFB, Mushrooms, Harvest Pattern

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