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All Journal Jurnal Ilmu dan Teknologi Kelautan Tropis Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Ilmu Hukum MATEMATIKA DAN PEMBELAJARAN Jurnal Pengolahan Pangan JURNAL EDUCATION AND DEVELOPMENT JPF : JURNAL PENDIDIKAN FISIKA JURNAL MEDIA KESEHATAN J-KESMAS: Jurnal Kesehatan Masyarakat Jurnal Inovasi Pendidikan dan Sains Lingua Rima: Jurnal Pendidikan Bahasa dan Sastra Indonesia Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Jurnal Manajemen Perbankan Keuangan Nitro Journal of Social Outreach Concept: Journal of Social Humanities and Education Gemilang: Jurnal Manajemen dan Akuntansi Inisiatif: Jurnal Ekonomi, Akuntansi Dan Manajemen JURSIMA Jurnal Ilmiah Dan Karya Mahasiswa International Journal of Management Research and Economics Jurnal Budi Pekerti Agama Islam Edukasi Elita : Jurnal Inovasi Pendidikan Obat: Jurnal Riset Ilmu Farmasi dan Kesehatan At-Ta'aruf: Jurnal Hukum Keluarga Islam Jurnal Kesehatan Farmasi Manajemen
Nurfadilah Nurfadilah
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Journal : Jurnal Pengolahan Pangan

 1 
PENGARUH PENAMBAHAN BUAH NENAS DAN GARAM DENGAN KONSENTRASI YANG BERBEDA DALAM PEMBUATAN KECAP IKAN LAYANG DECAPTERUS SP TERHADAP TOTAL COLONI BAKTERI Nurfadilah Nurfadilah
Jurnal Pengolahan Pangan Vol 3 No 2 (2018)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (364.442 KB) | DOI: 10.31970/pangan.v3i2.13

Abstract

Flying fish (Decapterus Sp.) Is one of the by-products that is still underutilized into processed products that have economic value, even though the potential is quite high. Processing of fish with a fermentation process has several products, one of which is the manufacture of fish sauce. While the addition of salt can maintain the shelf life of fish sauce This study aims to determine the comparison of the number of bacterial colony found in Decapterus Sp overcooked fish sauce treated with pineapple and salt. This research was conducted at the Applied Laboratory of Marine Products Processing Technology and at the Basic Polytechnic Laboratory of Palu. The method used in this research is descriptive analysis method. Bacterial identification and business analysis are carried out qualitatively and quantitatively. The highest number of microbes was obtained in fish sauce without using 10% pineapple and 7% salt which was 2.2 x 105 and the lowest was found in fish sauce using 10% pineapple and 7% salt which was 0.3 x 105 and for feasible economic analysis to be marketed because it still has a profit of Rp. 1,900. the conclusion is that fish sauce that uses 10% pineapple and 7% salt is suitable for consumption and marketing and suggestions for further testing for the shelf life of flying fish sauce are added 10% pineapple and 7% salt.
PENGARUH PENAMBAHAN TEPUNG BUAH MANGROV PEDADA (Sonneratia caseolaris) PADA MUTU DODOL KETAN Nurfadilah Nurfadilah
Jurnal Pengolahan Pangan Vol 4 No 1 (2019)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (162.715 KB) | DOI: 10.31970/pangan.v4i1.22

Abstract

Mangroves are plants that live on the shores of the coast with various types of mangroves, but the mangroves used in the study are pedada, European communities know him with designation Sonneratia caseolaris . Mangrove ecosystems have benefits economical that is results wood and notwood for example brackish water cultivation, ponds shrimp, tour a and others. Benefits ecological is in the form of protection for the ecosystem mainlandand the ocean, that is could to be anchoring abrasion or erosion wave or wind tight. Mangroves have value economical important because have rightdungan high arbohydrates. Research this aiming for knowing level substitution flour sticky rice and which produces mangrove mangrove flour dodol with organoleptic high quality . This study used a Randomized Block Design (RBD) with 5 treatments. From the results whole test organoleptic above assessed by penelis from level fondness color, aroma, taste, texture, and fondness whole showing that penelis more like level 10% substitution with use 20 grams of mangrove flour and 180 grams of flour sticky rice.
Co-Authors A Rahman Rahim Adnan Adnan Afifurrahman Afifurrahman Ahmad Ahmad Ahmad Munadi Alfarizi Taqwa Amelia Fitriani Ana Dhiqfaini Sultan Andi Arie Andriani Andi Fitri Sakmiana Andriani Nasir Annastasya Maharani Marzuki Davit Rahmadan Dewi Embong Bulan Dhita Pratiwi AR Dhita Pratiwi AR Dian Maya Sari Siregar Dian Nirmala Sofi Dila Amanda Dyah Ayu Pramesti Erdianto Effendi Fathira Ihda Alfinaini Fauziah Hakim Fiqri Najmuddien Firman Firman Fitriani Fitriani Halida Sasmita Hilmi Hambali Ikhsan Hi. Amir Sene Irda Agustin Kustiwi Irma Suryana Irwan Ramadhan Ritonga Iwan - Suyatna Jailani Jailani Karta Negara Salam Kevin William Marcello Khairul Amri M. Ardani Eka Julianto Madrianah Maria Ulviani Maria Yovita R. Pandin Maria Yovita R.Pandin Meyola Krisma Agatha Meza Aulia Zahrah Mifta Yuljannah P Muhammad Hatta Muhammad Rima Hamdani Muhammad Yasser Munadiah Wahyuddin Neneng Nasjiah Namadula Noorsheha Noorsheha Nurul Rahima Omega Raya Simarangkir Paputungan, Mohammad Sumiran Rahmadi Tambaru Rahmat Januar Noor Rani Novia Rani Novia Renny Mointi Reva Nur Amalya Rilus Kinseng Ristiana Eryati Rizki Luthfi Auliav Rohatun Nihayah Rusli Rusli SRI RAHAYUNINGSIH Syawahid, Muhammad Wempi Agung Massolo Widya Kusumaningrum Yundi Fitrah Yusri Handayani