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Analisa Fisik Tepung Jamur Merang Pada Tandan Kosong Kelapa Sawit Elisa Ginsel Popang
Jurnal Loupe Vol 13 No 01 (2016): Edisi April 2016
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v13i01.88

Potensi jamur merang sangat tinggi di wilayah Kalimantan Timur, mengingat banyaknya pabrik kelapa sawit yang mengolah tandan buah sawit menjadi CPO. Sehingga limbah dari tandan kosongnya melimpah dan banyak ditumbuhi jamur merang. Jamur merang banyak dikonsumsi oleh masyarakat sekitar perkebunan kelapa sawit, dan banyak juga dijual di daerah-daerah yang jauh dari perkebunan. Masyarakat selama ini hanya memanfaatkan jamur merang tersebut sebagai sayur untuk tambahan lauk pauk dan belum ada penanganan jangka panjang untuk masa penyimpanan, sehingga penelitian ini perlu dilakukan agar diketahui karakteristik sifat fisik dari jamur merang yaitu rendemen, daya serap airnya, solubilitynya dan swelling powernya sebagai dasar aplikasi pada produk makanan dan juga diperoleh tepung jamur merang tandan kosong kelapa sawit yang memiliki nilai gizi tinggi dan jangka waktu simpan yang lama, sehingga bisamenambahpendapatanbagipetanikelapasawit. Rancangan percobaan yang akan digunakan dalam penelitian ini adalah Rancangan Acak Lengkap dengan 2 Faktor (Faktor A dengan 3 taraf perlakuan dan Faktor B dengan 2 taraf perlakuan), masing-masing kombinasi perlakuan diulang sebanyak 3 kali. Jamur merang tandan kosong kelapa sawit segar dibersihkan dari kotoran serta kulit arinya, ditimbang 100 g dipotong-potong kemudian dikeringkan dalam cabinet drier dengan suhu 30°C, 40°C dan 50°C, selama 18 dan 24 jam. Lalu digiling halus dengan grinder selanjutnya dimasukan dalam desikator lalu ditimbang, Adapun parameter yang diamati adalah rendemen,serap airnya, solubilitynya dan swelling powernya. Hasil penelitian menunjukkan bahwa pengaruh suhu 500C dan 600C memberikan pengaruh yang sangat nyata terhadap rendemen yang dihasilkan pada taraf 5 %, begitupun untuk daya, tetapi tidak memberikan pengaruh yang nyata pada nilai solubility dan swelling powernya. Sedangkan perlakuan waktu pengeringan yaitu 18 jam dan 24 jam memberikan pengaruh nyata pada rendemen, sementara untuk nilai swelling power, solubility dan daya serap tidak berpengaruh nyata terhadap tepung jamur pada taraf 5 %. Sehingga perlakuan suhu 600C dan waktu pengeringan 18 jam merupakan perlakuan yang terbaik.

Utilization of Skimmed Coconut Milk as a Substrate Mixture in Making Nata de Coco with Different Sugar Contents Elfani Devitasari; Ahmad Zamroni; Nur Rizqi Bariroh; Andi Lisnawati; Muh Yamin; Elisa Ginsel Popang
Jurnal Loupe Vol 20 No 02 (2024): December 2024
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v20i02.3235

Skimmed coconut milk is a by-product of the coconut processing industry which is still underutilized. Apart from being worthless, skimmed coconut milk that is thrown into the environment can cause pollution. Therefore, innovation is needed so that skimmed coconut milk can be utilized into a product with high selling value. One product that can be produced by utilizing skimmed coconut milk is nata de coco. This research aims to analyze the effect of differences in sugar content contained in the substrate mixture of skimmed coconut milk and coconut water (50:50) on the yield, thickness and sensory properties of the nata de coco produced. The research design used in this study was a Completely Randomized Design (CRD), with 1 treatment factor, namely differences in sugar content (P1 = sugar content 2.5%, P2 = 7.5%, P3 = 12.5%). As a control (K), the substrate was used in the form of pure coconut water with a sugar content of 3%. From the research results it was found that Control (K) produced a yield of 76.9%, P1 of 53.7%, P2 of 62.2%, and P3 of 45.7%, however the results of statistical tests stated that the difference in these values was not significant. The results of the nata de coco thickness test showed that Control (K) produced nata with the highest thickness (11.4 mm), while P2 produced the higher thickness (8.8 mm) compared to other treatments that used a mixture of coconut water and skimmed coconut milk as a substrate (P1 and P3). The results of the hedonic test showed that differences in sugar content (P1, P2, P3) did not have a significant effect on the liking value of the nata de coco produced, where all values were in the "rather like" range, both in the color, texture and taste.

Characteristics of Water Absorption and Load-Bearing Resistance of Coconut Coir–Based Cocopot at Different Thicknesses Muh Yamin; Farida Aryani; Mika Debora Br. Barus; Mujibu Rahman; Elisa Ginsel Popang; Edy Wibowo Kurniawan; Mamba’ul Ullum; Jamaluddin
Jurnal Loupe Vol 21 No 02 (2025): Desember 2025
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v21i02.3613

This study examines the characteristics of water absorption and load-bearing resistance of coconut coir–based cocopot with different thicknesses as an environmentally friendly planting medium. Cocopots were produced from a mixture of cocofiber, cocopeat, and latex adhesive with three thickness variations: 1.0 cm, 1.5 cm, and 2.0 cm. Water absorption was evaluated using a 5-minute immersion test, while load-bearing resistance was assessed by repeatedly dropping soil-filled cocopots from a height of 3 meters under a total load of 1,096 g. The results show a consistent trend indicating that increased thickness is associated with higher water absorption capacity and improved mechanical durability. Cocopots with a thickness of 2.0 cm exhibited the highest water absorption (90–91%) and the lowest damage level, with a Load-Bearing Resistance Index of 0.55–0.58%. In contrast, cocopots with a thickness of 1.0 cm showed the lowest performance. These findings suggest that thicker cocopots provide better functional characteristics for agricultural applications.

Peningkatan Keterampilan Pengolahan Otak-Otak Berbasis Surimi Ikan Patin: Pangan Sehat dan Higienis bagi Dasawisma PKK RT 26 Kelurahan Sungai Keledang Farida Aryani; Adnan Putra Pratama; Mika Debora Br Barus; Elisa Ginsel Popang; Andi Lisnawati; Anis Syauqi; Muh Yamin; M Atta Bary
Jurnal Surya Masyarakat Vol 8, No 1 (2025): November 2025
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jsm.8.1.2025.160-168

Food, as a basic human need, significantly determines the quality of life of the community. Catfish is a fairly abundant aquaculture commodity in East Kalimantan and has great potential as a raw material for food processing. In urban communities such as Sungai Keledang Village, Samarinda Seberang District, Samarinda City, the PKK (Family Welfare Movement) women's group plays a crucial role in maintaining household food security and is a potential actor in the development of a culinary-based creative economy. The main objective of this community service program is to increase the capacity of PKK RT 26 women in processing catfish-based food into healthy and hygienic surimi-based otak-otak products enriched with vegetables. The general implementation method of the activity includes preparation and coordination, mapping potential partners, training, evaluation, and program sustainability planning. The results of the activity were attended by approximately 25 housewives who are members of Dasawisma PKK RT 26. The presentation of material by the resource person explained functional foods, the benefits of catfish and its processed products, its vitamin content, and the processing techniques for surimi-based catfish otak-otak. The community was directly involved in every stage of the process, from preparing the ingredients, mixing them into a dough, adding the vegetables, cooking, and packaging, ensuring they understood the ratios of each ingredient used to make patin fish otak-otak. This activity improved the conceptual and technical knowledge of PKK Dasawisma RT 26 members in household food preparation.

Peningkatan Keterampilan Pengolahan Otak-Otak Berbasis Surimi Ikan Patin: Pangan Sehat dan Higienis bagi Dasawisma PKK RT 26 Kelurahan Sungai Keledang Farida Aryani; Adnan Putra Pratama; Mika Debora Br Barus; Elisa Ginsel Popang; Andi Lisnawati; Anis Syauqi; Muh Yamin; M Atta Bary
Jurnal Surya Masyarakat Vol 8, No 1 (2025): November 2025
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jsm.8.1.2025.160-168

Food, as a basic human need, significantly determines the quality of life of the community. Catfish is a fairly abundant aquaculture commodity in East Kalimantan and has great potential as a raw material for food processing. In urban communities such as Sungai Keledang Village, Samarinda Seberang District, Samarinda City, the PKK (Family Welfare Movement) women's group plays a crucial role in maintaining household food security and is a potential actor in the development of a culinary-based creative economy. The main objective of this community service program is to increase the capacity of PKK RT 26 women in processing catfish-based food into healthy and hygienic surimi-based otak-otak products enriched with vegetables. The general implementation method of the activity includes preparation and coordination, mapping potential partners, training, evaluation, and program sustainability planning. The results of the activity were attended by approximately 25 housewives who are members of Dasawisma PKK RT 26. The presentation of material by the resource person explained functional foods, the benefits of catfish and its processed products, its vitamin content, and the processing techniques for surimi-based catfish otak-otak. The community was directly involved in every stage of the process, from preparing the ingredients, mixing them into a dough, adding the vegetables, cooking, and packaging, ensuring they understood the ratios of each ingredient used to make patin fish otak-otak. This activity improved the conceptual and technical knowledge of PKK Dasawisma RT 26 members in household food preparation.

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