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All Journal Berkala Perikanan Terubuk AGRIVITA, Journal of Agricultural Science JPI (Jurnal Pendidikan Indonesia) : Jurnal Ilmiah Pendidikan KACANEGARA Jurnal Pengabdian pada Masyarakat Jurnal Sistem Teknik Industri Pasundan Food Technology Journal (PFTJ) Zona Laut : Jurnal Inovasi Sains dan Teknologi Kelautan Jurnal Airaha Procedia of Social Sciences and Humanities Kreasi: Jurnal Inovasi dan Pengabdian Kepada Masyaraka Prosiding Seminar Nasional Pascasarjana Jurnal Pendidikan Ekonomi Indonesia ANDIL Mulawarman Journal of Community Engagement Jurnal Ilmiah Kesehatan Mandira Cendikia Jurnal Pengabdian Masyarakat Mandira Cendikia (JPKM-MC)
Sumartini Sumartini
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Agriculture, Biological Sciences & Forestry Humanities Astronomy Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Neuroscience Public Health Social Sciences Transportation Other

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Journal : Procedia of Social Sciences and Humanities

 1 
The Characteristics of Nutrient-Rich Instant Noodles Based on Mackerel (Scomberomorus commerson) and Mangrove Fruit Flour (Sonneratia Caseolaris): Karakteristik Mie Instan Kaya Nutrisi Berbahan Dasar Ikan Tenggiri (Scomberomorus Commerson) dan Tepung Buah Mangrove (Sonneratia Caseolaris) Harepa, Nurul Syahida; Sumartini; Ratrinia, PW; Suryono, Muh; FS, Shiffa
Procedia of Social Sciences and Humanities Vol. 3 (2022): Proceedings of the 1st SENARA 2022
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pssh.v3i.155

Abstract

Instant noodles are a popular food and are often consumed by the community as a fulfillment of food needs in high activity, especially in the people of the capital city. The level of consumption of instant noodles always increases every year. Mangrove fruit with good nutritional content can potentially be used as mangrove fruit flour to be used as fortification of raw materials for making instant noodles. The advantage of mangrove fruit flour as an ingredient for instant noodles is that it is richer in nutrients. Whole wheat flour has a risk of gluten content in wheat flour, the impact can be detrimental to health. So it is necessary to have other alternatives that can reduce the use of wheat flour with risk. One of them is making noodles with various flour mixtures or with a mixture of fish meat to increase the protein value and essential fatty acids in it. One example of fish that is good for health is mackerel. The research method used was Completely Randomized Design (CRD) with 3 factors (F1, F2, F3, and control). Data analysis using SPSS 22 software with analysis of variance (ANOVA) 95% confidence level. Further tests were carried out using Duncan's test to determine the significant difference between each variable. The study showed that instant noodles could be produced from the formulation of wheat flour, mangrove fruit flour, and fish meal. There was an increase in the total ash total; crude fiber and crude protein content of instant noodles and there is an increase in the carbohydrate and fiber content of instant noodles, the use of mangrove fruit flour and mackerel fish meal has the potential to be a source of protein and fiber in the production of healthy instant noodles and is lower in gluten. The best results was obtained instant noodle formulation F2 (200 grams of wheat flour + 50 grams of mackerel fish meal + 50 grams of mangrove fruit flour). However, noodles produced from 100% wheat flour (control) were the most preferred instant noodles with a value of 4.75.
The Effect of Thickers on the Quality of “Indofishme” Instant Noodles as Nutrition Rich Instant Noodles Based on Fish (Scomberomorus Commerson and Seaweed (E.Cottonii): Pengaruh Zat Pengental Terhadap Kualitas Mie Instant “Indofishme” Sebagai Inovasi Mie Instant Kaya Nutrisi Berbasis Ikan Tenggiri (Scomberomorus Commerson) dan Rumput Laut (E.Cottonii) Nelas, Miftahul Huda; Sumartini; R Nabila; N Hutapea; E Fitriana; N Saputra
Procedia of Social Sciences and Humanities Vol. 3 (2022): Proceedings of the 1st SENARA 2022
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pssh.v3i.157

Abstract

Instant noodles are the most popular substitute for rice in the world, the consumption rate of instant noodles has increased from year to year, in addition, many new innovations have been made by instant noodle manufacturers to increase the selling value of the product. Instant noodle innovations that are widely produced include instant noodles without preservatives, artificial flavorings, and innovations in terms of variants and presentation methods. Indofishme is an instant noodle that has a PIRT permit and is produced with the fortification of fish, seaweed, shrimp waste and seaweed as an effort to reduce gluten content in the use of wheat flour. In this study, the author wants to improve the quality of instant noodles by using CMC. CMC treatments were K0(0%), K1(0.5%), K2 (1%), and K3 (1.5%) with 3 formulations (F1, F2, and F3). The research method is an experimental design using a completely randomized design (CRD) with parameters tested for water absorption, proximate levels, and calorific value. The results of testing water content (8.28-9.94%), fat content (1.57-2.58%), protein content (7.46-14.76%), ash content (1.52-1, 88%), carbohydrate content (75.88-83.75%), water absorption (237.77-364.22%) and calorific value (147.78-278.46 ccal). The results showed that the use of CMC (Carboxyl methylcellulose) can improve the quality of instant noodles (Indofishme). In addition, Indofishme as a new innovative instant noodle based on processed seafood can be used as an alternative to healthy instant noodles because it is richer in nutrients compared to commercial instant noodles.
Business Potency of "Indofishme" as an Alternative to Healthy Instant Noodles Rich in Nutrients: Potensi Usaha “Indofishme” Sebagai Alternatif Mie Instant Sehat Kaya Nutrisi Fitriana, E; Sumartini; Harahap, KS; Nabila , R; Hutapea, N; Nelas, MH; Saputra , N
Procedia of Social Sciences and Humanities Vol. 3 (2022): Proceedings of the 1st SENARA 2022
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pssh.v3i.441

Abstract

Several previous studies have proven that instant noodle products with various innovations show a fairly good level of panelist acceptance. However, the emergence of additional costs due to fortification of fish and seaweed on Indofishme products which can directly lead to an increase in product prices has not been clearly studied. This study aims to determine the level of business feasibility of instant noodles "Indofishme". The study began with the manufacture of instant noodles (noodles with fortified mackerel fish meal and seaweed). Furthermore, all components of costs related to Indofishme's production operations are recorded as information in analyzing Break-Even Point (BEP) and Benefit per Cost Ratio (B/C ratio). The calculation results show that the BEP cost of the product is 3 packages with a B/C ratio of 1.33. It can be concluded that the "Indofishme" noodle production business is economically feasible to run in terms of BEP and B/C ratio. This study is expected to provide information that "Indofishme" has the potential as a new business in the functional food sector, especially the diversification of processed instant noodle products based on healthy seafood (functional noodles). The business Potential of "Indofishme" as an alternative to healthy instant noodles rich in nutrients.
Co-Authors Apri Mujianti Apri Mujiyanti Astanto Kasno Aulia Azka Basri Basri Basri Basri Dyah Prabaningrum E Fitriana Efri Hasibuan, Nirmala Eko Novi Saputra Elsa Rizkiya Kencana Fitriana, E FS, Shiffa Harahap, KS Harepa, Nurul Syahida Husna, Wardatul Hutapea, N J. PURNOMO Kurnia Sada Harahap Lita Amaliya Mudinillah, Adam Muh Suryono Muh Suryono Muhammad Nur Arkham N Hutapea N Saputra Nabila , R Nelas, MH Nelas, Miftahul Huda Nirmala Efri Hasibuan Nirmala Efri Hasibuan Pudji Hastuti Pudji Hastuti Putri Wening Ratrinia R Nabila Ratih Purnama Sari Ratrinia, PW Rayhan Al-Ghazali S Kurniawati Saputra , N Shalichaty Shalichaty Shiffa Febyarandika Shiffa Febyarandika Shalichaty Sthevany Sthevany Suciana Suciana Supriyanto Suryono, Muh Trustinah Trustinah U'um Qomariyah Wening Ratrinia, Putri Y Mulyani