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All Journal PUBLIKASI PENELITIAN TERAPAN DAN KEBIJAKAN
Tri Susanto
Balai Riset dan Standarisasi Industri Palembang
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Environmental Science Public Health Social Sciences

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IDENTIFIKASI TUMBUHAN OBAT DI KEBUN RAYA SRIWIJAYA DAN PEMUKIMAN DESA BAKUNG KABUPATEN OGAN ILIR Oom Komalasari; Sri Maryani; Oktaf Juairiyah; Tri Susanto
Publikasi Penelitian Terapan dan Kebijakan Vol 2 No 1 (2019): Publikasi Penelitian Terapan dan Kebijakan
Publisher : Badan Penelitian dan Pengembangan Daerah Provinsi Sumatera Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46774/pptk.v2i1.105

Abstract

Many types of plants are used by the community as medicinal herbs, but how to use them varies based on local wisdom of the local community. It is necessary to identify medicinal plants in the Sriwijaya Botanical Garden and its usage by the Bakung Village community to increase the collection of the Sriwijaya botanical garden and increase the amount of genetic conservation of medicinal plants in the wetlands. Data collection techniques carried out by field surveys and interviews and data were analyzed descriptively qualitatively. There were 31 types of medicinal plants used by the community in Bakung Village. The leaves are the most widely used and processed by boiling and then drinking the water. The results of the exploration of medicinal plants can add a database of medicinal plants in the Sriwijaya Botanical Garden.
PENGARUH PRA PERLAKUAN DAN JENIS KEMASAN TERHADAP KARAKTERISTIK DAN MASA SIMPAN KERIPIK NANAS Nursanty Nursanty; Oom Komalasari; Wenni Tania Defriyanti; Oktaf Juairiyah; Yenny Sugiarti; Sri Maryani; Efriandi Efriandi; Tri Susanto
Publikasi Penelitian Terapan dan Kebijakan Vol 3 No 2 (2020): Publikasi Penelitian Terapan dan Kebijakan
Publisher : Badan Penelitian dan Pengembangan Daerah Provinsi Sumatera Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46774/pptk.v3i2.117

Abstract

Pineapple is a perishable fruit, has a short shelf life which is only lasted 7 days at room temperature conditions (28oC - 30oC). To overcome this problem, it is necessary to do postharvest processing of pineapple as a form of pineapple diversification, so that it can maintain the value of pineapple sales during the pineapple season and abundant pineapple. One diversification of pineapple that can be done is to make pineapple chips. Making pineapple chips is done by 2 methods, namely making chips with pineapple that was previously in the freezer first and making chips with fresh pineapple. Characteristics of fresh fruit and pineapple chips are tested in a laboratory, including test parameters: proximate (water content, ash content, fat content, protein content and carbohydrate content), total acid, vitamin C, reducing sugar, pH, total dissolved solids and% parts which is eaten. Pineapple chip shelf life test is carried out on two treatments namely freezer (through cooling) and fresh (without freezer). Each treatment was tested with a mass stored in pp-Al foil and full Al-foil packaging. Each treatment in each package was tested for ALT-bacteria and MPN coliform. From the results of the ALT Bacterial Laboratory Test it was seen that for fresh pineapple chips and freezer pineapple chips with full aluminum foil or half aluminum foil (pp-al foil) packaging there was no difference in results where bacterial growth was still 0 (no bacteria growing, only MPN Coliform but still below the eligibility standard that is <2). This proves that pineapple chips made are suitable for consumption in a storage period of 1 month.
Co-Authors Efriandi Efriandi Nursanty Nursanty Oktaf Juairiyah oom komalasari Sri Maryani Wenni Tania Defriyanti Yenny Sugiarti