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All Journal Jurnal Sinergitas PkM & CSR Jurnal Teknologi Hasil Pertanian
Asri Nursiwi
Program Studi Ilmu Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret Surakarta
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Education Environmental Science Public Health Social Sciences

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PERBAIKAN KEMASAN UNTUK MENINGKATKAN NILAI JUAL SOSIS SOLO DI UKM SOSIS GAJAHAN [PACKAGING IMPROVEMENT TO INCREASE SELLING VALUE OF SOSIS SOLO IN SMALL AND MEDIUM ENTERPRISE (SME) SOSIS GAJAHAN] Asri Nursiwi; Dwi Ishartani; Siswanti Siswanti; Ardhea Mustika Sari
Jurnal Sinergitas PKM & CSR Vol 4, No 1 (2019): October
Publisher : Universitas Pelita Harapan

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Abstract

Sosis solo is a traditional food from Solo which is made from an omelette with meat filling. Sosis solo usually served as snacks in various events. In Solo there are many Small and medium enterprise (SME) producing sosis solo, one of them is SME Sosis Gajahan.  The SME has been developing and know the opportunity that sosis solo as a typical food from Solo, has the potential to be developed as typical Solo gift. However, there are problems faced by these SME, namely 1) the packaging is not attractive and has not been labeled in accordance with the requirements of the food industry and 2) the shelf life of sosis solo is short, less than 24 hours. The aims of the community service activity were to improve the packaging of the sosis solo so that increasing the seelling value. To overcome these problems, had been did 1) improvement of packaging and labeling, and 2) introduction of vacuum packaging to package the sosis solo so that the shelf life is longer. The results obtained from the activity are the better new packaging designs for sosis solo and more attractive so that it increasing the selling value of sosis solo. Sosis solo packaged with a vacuum method followed by cold storage has longer shelf life. It has an impact on wider marketing reach.
PENGARUH LAMA BLANCHING DAN RUMUS PETIKAN DAUN TERHADAP KARAKTERISKTIK FISIK, KIMIA, SERTA SENSORIS TEH DAUN TIN (Ficus carica) Bambang Sigit Amanto; Tiara Ni’mah Aprilia; Asri Nursiwi
Jurnal Teknologi Hasil Pertanian Vol 12, No 1 (2019): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (485.502 KB) | DOI: 10.20961/jthp.v12i1.36436

Abstract

Daun tin yang berasal dari tanaman fig atau ficus carica mengandung berbagai senyawa aktif seperti flavonoid, fenol, tanin, dan quercetin. Daun tin ini salah satunya dimanfaatkan sebagai bahan baku pembuatan teh. Pada pembuatan teh hijau dilakukan proses pemanasan untuk menginaktivasi enzim polifenol oksidase. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh lama blanching dan rumus petikan daun terhadap karakteristik fisik yaitu warna seduhan teh, karakteristik kimia yaitu kadar air, total fenol, kadar tanin, dan aktivitas antioksidan, serta karakteristik sensoris meliputi warna, rasa, aroma, dan overall. Teh daun tin diproses mengikuti cara pengolahan teh hijau, yaitu pelayuan, penggulungan, pengeringan, dan sortasi. Penelitian ini menggunakan dua faktor, yaitu lama blanching ( 0,5,10,15 menit) dan rumus petikan daun (petikan 2 dan 3 serta petikan 4 dan 5). Hasil penelitian menunjukkan bahwa lama blanching dan rumus petikan daun berpengaruh nyata terhadap karakteristik fisik (warna seduhan) dan kimia (kadar air, fenol, tanin, dan aktivitas antioksidan) teh daun tin. Semakin lama blanching akan menurunkan nilai L dan a seduhan teh sementara nilai b akan semakin tinggi. Semakin lama waktu blanching, karakteristik kimia (kadar air, fenol, tanin, dan aktivitas antioksidan) teh daun tin akan semakin menurun. Semakin tua daun (petikan 4 dan 5) akan menaikkan nilai L, akan tetapi menurunkan nilai a dan b. Semakin tua daun maka kadar air, kadar tanin, dan aktivitas antioksidan teh daun tin semakin menurun. Sedangkan untuk karakteristik sensoris, lama blanching tidak berpengaruh nyata terhadap kesukaan warna dan aroma namun berpengaruh nyata terhadap tingkat kesukaan rasa dan overall teh daun tin. Rumus petikan daun tidak berpengaruh nyata terhadap tingkat kesukaan warna, aroma, dan overall, namun berpengaruh nyata terhadap tingkat kesukaan rasa teh daun tin.
Co-Authors Bambang Sigit Amanto Dwi Ishartani Sari, Ardhea Mustika Siswanti Siswanti Tiara Ni’mah Aprilia