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Rosdiani, Azis
Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo
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Analisis Mutu Organoleptik dan Kadar Air Ikan Roa (Hemiramphus sp.) Asap dengan Metode Pengasapan Berbeda Rosdiani Azis; Ingka Rizkyani Akolo
Jurnal Ilmu Pertanian Indonesia Vol. 25 No. 4 (2020): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.25.4.487

Abstract

Fish is one source of high protein and included a commodity which is easily to decay. The way to inhibit the decay process of fish is fumigation. One of the smoked fishes that is often consumed by Gorontalo people is smoked Roa fish (Hemiramphus sp.). Smoked Roa fish is processed with traditional way through burning using woods as the fuel. Simply or conventionally fish processing like that has several flaws such as less protected of the sanitation aspects in the processing protocol. In order to improve the traditional processed product of Gorontalo, that is a smoked Roa fish, a new breakthrough in making smoked Roa fish was made by using the liquid smoke method. Liquid smoke contains compound of phenol and organic acids that are antibacterial and antioxidant compounds. The purpose of this research is to evaluate the effect of using different fumigation methods on organoleptic quality (appearance, smell, taste, and texture) of smoked Roa fish. The fumigation methods used were fumigation with liquid smoke and fumigation with traditional method. This research used a completely randomized design with 2 treatments and 3 times of replications. The results showed that liquid smoked Roa fish were preferred by panelists, compared to traditional smoked Roa fish. Liquid smoked Roa fish had a bright appearance, the smoke color was spread evenly (uniform), the smell of soft smoke, delicious fish taste, and hard texture that were different from traditional smoked Roa fish which appearance tended to be dull, the color of the smoke was not evenly distributed, the smoke taste in the fish was also quite sharp. Liquid smoked Roa fish also had a lower water content than traditional smoked Roa fish. Statistical tests showed that the fumigation method had a significant effect on the smell and water content of smoked Roa fish. Keywords: hedonics, liquid smoke, organoleptic, Roa fish, traditional fumigation
Pengembangan Usaha Minyak Kelapa Tradisional untuk Meningkatkan Pendapatan IKM Desa Posso, Kabupaten Gorontalo Utara Rosdiani Azis; Ingka Rizkyani Akolo; Moh. Fikri Pomalingo; Ikrima Staddal
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 6 No. 2 (2020): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.6.2.150-158

Abstract

Posso is one of the villages which is located in Kwandang sub-district, North Gorontalo, Province of Gorontalo. It has the potential of coconut plantations with a production capacity of around15,000 coconuts/month. In order to increase the potential of village, the government formed a jointly successful SMEs that are produces traditional coconut oil. The purpose of this activity is to develop a traditional coconut oil business to increase SMEs incomes. The method applied are technology transfer, provision of tools, application of technology and production assistance. Based on the results showed activities obtained training results of packaging design and packaging process that is good and proper nd business management can improve partners' skills in designing attractive packaging and able to manage this business. After this coconut oil business development’s activity, it produced knowledge about the fermentation method in making oil, how to operate coir peeling tools with a chicken paw method, management of a traditional coconut oil processing business, and an increase in partner assets which oil production increased to 150 L or around 200 bottles a month. Overall, this program is well implemented and has benefits for SMIs, especially in developing a successful SME business together.
Pemanfaatan Limbah Cangkang Kerang Menjadi Cinderamata Syahmidarni Al Islamiyah; Rosdiani Azis; Adnan Engelen
Jurnal Ilmiah Pangabdhi Vol 7, No 1: April 2021
Publisher : LPPM Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/pangabdhi.v7i1.9883

Abstract

One of the organic wastes that can be used for handicraft goods is Seashell. One of the artisanal items is a souvenir. The use of this waste is a type of community-owned skill. By using shell waste that has added value, this community service aims to make souvenirs. The methods in this activity include material presentation, discussion and training. The results obtained in this community service activity include  1) a lot of shell waste in Tanjung Kramat Village, Hulonthalangi District, Gorontalo District, Gorontalo Province, which can be made into souvenirs as souvenirs from the area; 2) participants in community service have the skills and experience to make shell souvenirs. The conclusion of this activity is to learn information and skills to use shellfish waste as souvenirs for individuals who engage in this service. The proposal for this operation to be carried out on an ongoing basis is to pursue special government assistance to grow it into a community-based economic activity and to promote Tanjung Kramat tourism. 
Peningkatan Kualitas dan Pemanfaatan Limbah Hasil Pembuatan VCO (Virgin Coconut Oil) IKM Rumah Ikhtiar Rosdiani Azis; Ikrima Staddal; Syahmidarni Al Islamiyah
Jurnal Ilmiah Pangabdhi Vol 7, No 2: Oktober 2021
Publisher : LPPM Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/pangabdhi.v7i2.11475

Abstract

Posso Village is one of the villages located in Kwandang District, through a village-owned enterprise formed a successful IKM together that produces traditional coconut oil. The purpose of this service activity is to improve the quality of traditional coconut oil and its waste and the management of partner businesses. The results of this service activity obtained several machines such as a coconut peeler machine with an average coconut peeling of about 18 s/piece at a machine speed of 2000 rpm and a shaft 25 rpm, a large capacity coconut milk squeezer machine with manual operation via hydraulic power, a VCO mixer machine with a capacity of 20 liters with a rotational speed of 900 rpm to 4200 rpm, an ethanol distillation machine with a capacity of 30 liters equipped with a condenser, a drum for burning shells into charcoal, product packaging and label designs, online trading accounts and operations have been obtained by partners.
KARAKTERISASI MUTU MINYAK KELAPA HASIL PROSES PEMERAMAN DAN PEMASAKAN SANTAN Rosdiani Azis
Journal Of Agritech Science (JASc) Vol 2 No 1 (2018): Journal of Agritech Science (JASc) - Mei
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.272 KB) | DOI: 10.30869/jasc.v2i1.177

Abstract

Kelapa merupakan komoditas yang tersebar diseluruh Indonesia namun konsumsi kelapa dalam bentuk minyak masih sangat kurang. Minyak kelapa yang di hasilkan pada umumnya berkualitas rendah (cepat tengik), selain itu minyak yang di hasilkan warna yang tidak jernih dan beraroma yang khas (aroma blondo) ini di sebabkan proses pengolahan minyak yang kurang baik dan yang sering di keluhkan masyarakat adalah waktu pengolahan yang relatif lama, oleh karena itu perlu mencari metode pengolahan minyak kelapa tradisional yang lebih efektif dan efisien. Metode yang di gunakan adalah pemeraman dan pemanasan santan, sehingga minyak yang di hasilkan bermutu baik. Penelitian ini bertujuan untuk meningkatkan mutu minyak kelapa, dan mempelajari metode pemeraman santan dan pemasakan santan dengan minyak yang di hasitkan yakni warna bening dengan tekstur bfondo yang telah padat dan berwarna masih putih, dengan membandingkan ke dua metode pengolahan minyak. Parameter penelitian ini adalah bilangan peroksida, bilangan asam lemak bebas, kadar air, sifat organoleptik yang meliputi warna dan aroma. Hasil penelitian memperlihatkan bahwa minyak hasil pemanasan santan lebih baik dari pada minyak hasil pemeraman jika di lihat dan kandungan kimianya, sedangkan jika dilihat dari segi rendemen yang di hasilkan maka, minyak hasil pemeraman lebih baik.
KARAKTERISTIK TEPUNG AMPAS KELAPA Rosdiani Azis; Ingka Rizkyani Akolo Rizkyani Akolo
Journal Of Agritech Science (JASc) Vol 2 No 2 (2018): Journal of Agritech Science (JASc) - November
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.272 KB) | DOI: 10.30869/jasc.v2i2.256

Abstract

Ampas kelapa merupakan limbah yang diperoleh dari hasil pengolahan kelapa / pembuatan minyak kelapa. Pada umumnya limbah ini jarang dimanfaatkan masyarakat dan biasanya hanya dijadikan pakan ternak. Padahal jika diteliti lebih jauh ternyata ampas kelapa memiliki kandungan galaktomanan yang mempunyai peran penting dalam bidang pangan dan kesehatan. Tepung Ampas kelapa adalah Tepung adalah bahan baku utama pembuatan berbagai jenis makanan (kue). Disamping sebagai sumber pati(gizi), tepung juga sebagai pembentuk struktur. Sifat fisik tepung yang harus diperhatikan adalah harus berwarna putih , tidak menggumpal dan tidak lengket. Dikaitkan dengan sifat kimia daging buah kelapa hibrida maka yang berperan pada sifat fisik tepung adalah kadar galaktomanan dan fosfolipida.. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik dari tepung ampas kelapa dihasilkan dari proses ekstrak pada ampas kelapa berdasarkan kadar air, kadar abu, kadar protein, kandungan karbohidrat, uji warna. Penelitian dilakukan di Laboratorium Teknologi Hasil Pertanian Politeknik Gorontalo. Penelitian ini menggunakan software Minitab 16 dengan metode Sedangkan perlakuan yang diguankan adalah lamanya waktu pengeringan yaitu 2 jam, 4 jam dan 6 jam.
Kandungan Antioksidan dan Kadar Air pada Teh Mangga Quini ( Mangifera indica) Rosdiani Azis
Journal Of Agritech Science (JASc) Vol 3 No 1 (2019): Journal of Agritech Science (JASc) - Mei
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.272 KB) | DOI: 10.30869/jasc.v3i1.327

Abstract

Teh adalah merupakan salah satu minuman yang sering dikonsumsi oleh masyarakat di Indonesia. Kandungan teh menjadi salah satu alasan mengapa minuman ini menjadi populer. Saat ini bahan baku teh telah mengalami perkembangan. Banyak tanaman hijau yang dapat diolah menjadi produk minuman teh. Tanaman hijau yang kaya akan antioksidan seperti tanin dan flavonoid. Adapun salah satu tanaman hijau yang dapat dimanfaatkan untuk menjadi olahan teh adalah daun mangga Quini. Tujuan dari penelitian ini adalah mendeskripsikan kandungan antioksidan dan kadar air teh daun mangga berdasarkan teknik dan lama pengeringan. Teknik pengeringan (A) yang digunakan adalah sinar matahari (A1); dioven (A2); disangrai (A3). Lama pengeringan (B) yang digunakan, yakni: 60 menit (B1); 90 menit (B2); 120 menit (B3). Hasil penelitian menunjukkan bahwa teh daun mangga mengalami perubahan intensitas warna. Dari uji yang dilakukan membuktikan bahwa produk teh tersebut mengandung antioksidan fenolik dan flavonoid. Adapun kandungan kadar air pada perlakuan yang terbaik ditemukan pada produk teh dengan metode pengeringan sangrai dengan lama pengeringan 2 jam, yaitu sebesar 4,06% dan kadar antioksidan tertinggi juga terdapat pada metode pengeringan matahari dengan lama pengeringan 1 jam yakni sebesar 27,23 % . Tea is one of drinks often consumed by people in Indonesia. The content of tea become one of the reasons why this drink is popular. Nowadays, the raw materials of tea have developed. Many green plants can be processed into tea products, where have advantages in terms of their chemical content, that are very useful for health. Green plants are full of antioxidants like tannins and flavonoids. As for one of the green plants can be used to be processed for tea is the Quini mango leaf. The purpose of this research is to describe antioxidant and water level content of mango leaf tea based on technique and time of drying. The drying techniques (A) used are sunlight (A1); baked in the oven (A2); roasted(A3). The time of drying (B), used are 60 minutes (B1); 90 minutes (B2); 120 minutes (B3). The result of research shows that mango leaf tea has changed in color intensity. The tests done prov that the tea product contains anti-oxidants of phenolic and flavonoids. As for the level water content of the best experiment, found in a tea product using the roasted drying method with drying for 2 hours, is of 4,06%. The highest antioxidant level also found in the sun drying method with 1 hour drying time, is of 27,23%.
Karakteristik Mutu Kadar air , kadar abu dan Organoleptik pada Penyedap Rasa instan Rosdiani Azis; Ingka Rizkyani Akolo
Journal Of Agritech Science (JASc) Vol 3 No 2 (2019): Journal of Agritech Science (JASc) - November
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (0.272 KB) | DOI: 10.30869/jasc.v3i2.396

Abstract

Flavoring is a product that is absolutely needed in people's lives today. The fact is that there are now many foods that contain unhealthy flavoring, especially MSG, Nike and anchovy have high levels of glutamate acid, so Nike and anchovy can be used as raw materials for natural flavoring. The purpose of this study is to determine the factors that provide optimal results on the quality of instant flavorings produced and determine the effect of drying time, drying temperature and type of fish used on water content, ash content of organoleptic properties of instant flavoring. This study uses the Taguchi method design with 3 factors and mixed levels (2 and 4 levels) to optimize product and process design so that an optimal response is produced. The factors used are Drying Time (A), Drying Temperature (B), and Fish Type (C). The drying time used is 7 hours (A1); 8 hours (A2); 9 hours (A3) and 10 hours (A4). Drying temperatures used are: 500 (B1) and 600 (B2), while the types of fish used are wet anchovies (C1) and nike fish (C2). While the response variables used to determine the quality of instant flavorings are water content, ash content and organoleptic properties. Organoleptic quality response and shelf life will be determined by the optimization objectives in the Minitab program 16. The results of the research produced the best flavoring seen from water content is flavoring from Nike fish with a drying time of 10 hours and drying temperature of 800C, whereas if viewed from ash content, then the best flavoring is the flavoring of nike fish with a drying temperature of 800C and a long drying time of 8 hours
KARAKTERISTIK BUBUR BAYI INSTAN BERBAHAN DASAR TEPUNG BERAS MERAH DENGAN PENAMBAHAN EKSTRAK DAUN KELOR (MORINGA OLEIFERA LAM) Nilmawati Husain; rosdiani Azis; Adnan Engelen
Journal Of Agritech Science (JASc) Vol 4 No 1 (2020): Journal of Agritech Science (JASc) - Mei
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (241.406 KB) | DOI: 10.30869/jasc.v4i1.558

Abstract

cooking process is not required. At the age of 6 months, babies need complementary foods for ASI (MP-ASI). Generally, instant baby porridge circulating in Indonesia is made with the main ingredients of white rice and brown rice, which are known as the main staples. In this study the researchers wanted to experiment with adding brown rice and Moringa leaf extract. This study aims to determine the level of preference for instant baby porridge with a combination of red rice flour with the addition of Moringa leaf extract, to determine the content of some chemical properties in instant porridge. The method used in this thesis is a method of testing organoleptic tests, water content tests, ash content tests, viscosity, and absorbency tests. The data needed is then tested using the RAL method and continued with the LSD test if there is a real effect. The stages in this final project include conducting a literature study, data collection, and analysis. The testing technique used is organoleptic test, water content test, ash content test, viscosity test, and absorbency test. The results showed that the organoleptic test results had a preference level resulting from three treatments of instant baby porridge made from red rice flour and moringa leaf extract as a whole were on a scale of 5.61-6.92 or in the usual up to very high level. And instant baby porridge that is favored by panelists or the public is A1 treatment of instant baby porridge made from red rice flour with the addition of Moringa leaf extract. Whereas in the chemical properties test, the best treatment is A3 treatment with 300 gr red rice flour substitution with the addition of 90 ml Moringa leaf extract
Karakter Kimiawi Tempe Jagung Pulut Dengan Waktu Fermentasi Berbeda Arif Murtaqi Akhmad Mutsyahidan; Salma S Husain; Rosdiani Azis
Journal Of Agritech Science (JASc) Vol 5 No 1 (2021): Journal of Agritech Science (JASc) - Mei
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jasc.v5i1.740

Abstract

Tujuan penelitian ini adalah mengetahui karakter kimiawi tempe jagung pulut yang dihasilkan dengan proses waktu fermentasi yang berbeda-beda. Uji yang dilakukan adalah kadar air, kadar abu, dan pH. Penelitian ini menggunakan beberapa perlakuan waktu fermentasi yaitu A1= 42 jam, A2 = 45 jam, dan A3 = 48 jam. Hasil penelitian menunjukkan kadar air tertinggi terdapat pada perlakuan fermentasi 42 jam dengan nilai 65,57%, nilai kadar abu tertinggi terdapat pada perlakuan fermentasi 42 jam dengan nilai 0,48%, nilai derajat keasaman (pH) terendah terdapat pada perlakuan fermentasi 48 jam sebesar 5,2
Co-Authors Adnan Engelen Andi Abriana, Andi Ardiyanto Saleh Modjo Azis, Riswandi Bayu S. Sinadia Djamalu, Andrian Heni Pujiastuti Ingka Rizkyani Akolo Ingka Rizkyani Akolo Ingka Rizkyani Akolo Ingka Rizkyani Akolo Ingka Rizkyani Akolo Rizkyani Akolo Iqrima Staddal Islamiyah, Syahmidarni Al Mateka, Risna Murtaqy, Arif Mutsyahidan, Arif Murtaqi Akhmad Nilmawati Husain Nur Fitrianti Bulotio Nurhafnita, Nurhafnita Pomalingo, Moh Fikri Putri Sapira Ibrahim Salma S Husain Satria Wati Pade Sidrat Samaun Staddal, Ikrima Syahmidarni Al Islamiyah Usman, Siskawati K.