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All Journal Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan JURNAL PENGABDIAN KEPADA MASYARAKAT Unri Conference Series: Community Engagement JURNAL AGROINDUSTRI HALAL Teknologi dan Industri Pertanian Indonesia
N Ira Sari
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Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Social Sciences

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Consumer Acceptance on The Grilled Catfish (Pangasius hypophthalmus) in Different Smoking Materials and Methods Raja Tayib; N Ira Sari; Tjipto Leksono
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 1 (2021): Jurnal Agroindustri Halal 7(1)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (717.567 KB) | DOI: 10.30997/jah.v7i1.3322

Abstract

This study aimed to observe the effect of different smoking materials and methods on the consumer acceptance on the grilled catfish. The grilling treatments were consisting of grilling the fish by using coconut shell (A1), grilling the fish by using coconut shell charcoal (A2) and roasting the smoke flavored fish by using an oven (A3). The parameters observed were sensory evaluation, total bacteria plate count, the value of water activity, the content of total phenol and total acid. The result showed that the grilling the catfish by using coconut shell was indicated the most preferred by consumers. The product was showing the highest quality, characterized by the intact and shiny appearance, distinctive aroma of roasted fish, strong grilled fish taste, compact and dry solid texture. The number of total bacteria was 1.4 x 104 CFU/g, the value of water activity was 0.84%, pH was 6.3, the content of total phenol was 32.67 ppm and the total acid was  1.75%.Keywords: catfish, coconut shell, grilling, liquid smoke
CHARACTERISTIC OF FLOUR AND MANGROVE (Sonneratia alba) LEAF EXTRACT Anissa El Ramadhani; N Ira Sari; Santhy Wisuda Sidauruk
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACT            Sonneratia alba is a type of mangrove that has many benefits for life, both ecologically and economically. Processing of S. alba leaves into semi-finished products will increase the utilization of S. alba leaves in the food or feed sector. This study aimed to determine the characteristics of the flour and leaf extract of mangrove S. alba descriptively. The material used in this study was mangrove S. alba leaves taken from Desa Sesap Sesap, Kecamatan Tebing Tinggi, Kabupaten Kepulauan Meranti. The method used in this study was a experimental by conducting the process of making flour and extracts of mangrove S. alba leaves. The results showed that mangrove S. alba leaf flour had a green color, had a fragrant taste, and a coarse texture. Mangrove S. alba leaf extract had a blackish brown color, had astringent or bitter taste, and a rough texture.Keywords: Characteristics, extract, flour, mangrove leaves, S. alba.
OPTIMALISASI USAHA BLADO SNACK MELALUI AHLI TEKNOLOGI DIVERSIFIKASI DAN FORTIFIKASI IKAN PATIN DI BANGKINANG Sukmiwati, Mery; Leksono, Tjipto; Sari, N Ira
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol 29, No 4 (2023): OKTOBER-DESEMBER
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jpkm.v29i4.48580

Abstract

Hasil dari pelatihan dan penyuluhan pada masyarakat mitra UKM Blado Snack ditemukan beberapa permasalahan yang selanjutnya dicarikan solusinya. Diantaranya, kurang memadainya alat yang digunakan dalam pengolahan, sehingga mengakibatkan terbatasnya jumlah produksi dan sekaligus mengakibatkan terbatasnya jangkauan pemasaran produk Blado Snack. Selain itu, kurangnya pengetahuan dan pemahaman tentang Cara Pengolahan Pangan yang Baik (CPPB-IRT) serta manajemen wirausaha mikro yang terintegrasi. Metode yang dilakukan dalam pengabdian ini adalah kualitatif dengan mengumpulkan data melalui, wawancara, observasi, penyuluhan, pelatihan, dan pendampingan terhadap mitra UKM. Kesimpulannya peserta pelatihan mendapatkan pengetahuan dan pemahaman tentang CPPB-IRT dan manajemen wirausaha mikro yang terintegrasi. Dan juga mitra mendapatkan peralatan pengolahan yang mendukung usaha. Dari hasil kegiatan pengabdian mitra sudah dapat memperluas pemasaran dengan mengikuti stand di beberapa pusat perbelanjaan di Pekanbaru.
Fortifikasi Chlorella Pada Roti Manis Sebagai Inovasi Makanan Sehat Iriani, Dian; Putri Alvin, Okthavia; W Sidauruk, Santhy; Hasan, Bustari; Sari, N Ira
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 2 (2024): Vol. (16) No. 2, Oktober 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i2.36204

Abstract

Bread is a processed food made from wheat flour fermented with yeast and processed by baking. There are various types of bread, one of which is sweet bread. Sweet bread is bread that is consumed more often, has a sweet taste, and is easy to consume anytime and anywhere. This research aims to determine the effect of Chlorella sp powder fortification on the organoleptic and chemical quality characteristics of sweet bread. The research method used was an experimental method with 4 levels of treatment, namely without Chlorella powder (C0), 0,5 % Chlorella powder. (C0,5), 1,0% Chlorella powder. (C1,0), and 1,5% Chlorella powder. (C1,5). The parameters tested in this study were organoleptic and proximate tests (moisture, ash, protein, fat, carbohydrate, and crude fiber). Based on organoleptic testing, the addition 1,0% of chlorella powder in the making of chlorella sweet bread was the best treatment, with the characteristics of a non-mouldy, attractive, and green appearance (6,95), a rather strong bread aroma and a slight aroma typical of Chlorella (7,56), the taste is quite sweet, typical of sweet bread and slight taste of Chlorella (7,99), soft texture (6.79) and the bread development volume was 1.47 cm3. Meanwhile, the proximate values of chlorella sweet bread in 1,0% fortification of chlorella powder were moisture (25,38%), ash (1,15%), protein (5,68%), fat (4,58%), carbohydrates (61,01%), and crude fiber (2,21%).
OPTIMALISASI USAHA BLADO SNACK MELALUI AHLI TEKNOLOGI DIVERSIFIKASI DAN FORTIFIKASI IKAN PATIN DI BANGKINANG Sukmiwati, Mery; Leksono, Tjipto; Sari, N Ira
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol. 29 No. 4 (2023): OKTOBER-DESEMBER
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jpkm.v29i4.48580

Abstract

Hasil dari pelatihan dan penyuluhan pada masyarakat mitra UKM Blado Snack ditemukan beberapa permasalahan yang selanjutnya dicarikan solusinya. Diantaranya, kurang memadainya alat yang digunakan dalam pengolahan, sehingga mengakibatkan terbatasnya jumlah produksi dan sekaligus mengakibatkan terbatasnya jangkauan pemasaran produk Blado Snack. Selain itu, kurangnya pengetahuan dan pemahaman tentang Cara Pengolahan Pangan yang Baik (CPPB-IRT) serta manajemen wirausaha mikro yang terintegrasi. Metode yang dilakukan dalam pengabdian ini adalah kualitatif dengan mengumpulkan data melalui, wawancara, observasi, penyuluhan, pelatihan, dan pendampingan terhadap mitra UKM. Kesimpulannya peserta pelatihan mendapatkan pengetahuan dan pemahaman tentang CPPB-IRT dan manajemen wirausaha mikro yang terintegrasi. Dan juga mitra mendapatkan peralatan pengolahan yang mendukung usaha. Dari hasil kegiatan pengabdian mitra sudah dapat memperluas pemasaran dengan mengikuti stand di beberapa pusat perbelanjaan di Pekanbaru.
Co-Authors ', Dewita ', Edison ', Helwana ', Syahrul Allenty Nefitri, Allenty Alvin Hadi Martha Andarini Diharmi Anissa El Ramadhani Boy Sanjaya, Boy Bustari Hasan Christine Natalia Hutapea Cindi Harta Yuliana Dahlia ' Dahlia Dahlia Dahlia Dahlia Dahlia Dahlia Deby Octavian Desmelati ' Dian Iriani Dian Monica Hutasoir Edison ' Edison Edison Evrin Septyanti Faisal Muhammad Fandi Santoso Febriani Melisa Sinurat Fitra Suzanti Gaol, Ade Usbet Lumban Hermanto, Putra Rio Ismiana ' Josua, Victor Lisa Mayanti Simanjuntak Lisa Nurharyati Mardiah Hayati, Mardiah Mardiana A Bakkara Mariani Harahap Mery Sukmiwati Miranda, Angger Mirna Ilza Nahot Tua Sitohang Nelda wati Nelsi Fibentia Noprianto Noprianto Nurkadri Lubis Pipit Pasaribu Putri Alvin, Okthavia Rafika Apriany Raja Anita Lufhiana Raja Tayib Reinaldy Pangestu Renol Wisma Indra, Renol Wisma Ridho Fadhlil Azmi Rollen M Pasaribu, Rollen M Santhy Wisuda Sidauruk Siti Nurjanah Slamet Nur Arifin Suardi Loekman Sukirno Mus Sumarto ' Sumarto Sumarto Sumarto Sumarto Suparmi ' Suryana Suryana Syahrul ' Syahrul Syahrul Tayib, Raja Teddy Hario Pirmanda Tjipto Leksono Tongam Poriaman Simatupang Trisla Warningsih Vivi Alfionita W Sidauruk, Santhy Weni Kurnia Sari Wiwi Solvia Siahaan Zainuddin Nasution