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All Journal Jurnal Sains dan Teknologi Pangan Jurnal Pengabdian kepada Masyarakat Nusantara Journal of Community Development
Amelda Amelda
Universitas Katolik Widya Mandala Madiun
Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Nursing Public Health Social Sciences

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PENGARUH PENYIMPANAN PADA SUHU RENDAH TERHADAP KANDUNGAN PROTEIN DAN SIFAT ORGANOLEPTIK TAHU Amelda, Amelda; Ansharullah, Ansharullah; Faradilla, RH Fitri
Jurnal Sains dan Teknologi Pangan Vol 5, No 5 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (733.458 KB) | DOI: 10.33772/jstp.v5i5.15090

Abstract

ABSTRACTThe purpose of this research was to study the effect of suweg and sea lettuce flours formulation on the organoleptic assessment, physical characteristics, proximate values, and antioxidant activity of control and selected wet noodles. This study used a completely randomized design (CRD) using the formulations of suweg flour and sea lettuce flour (96:4), (94:6), (92:8), and (90:10). The data from the organoleptic assessment and the physical characteristics of the noodles were statistically analyzed using the Analysis of Variance (ANOVA). The results with significant effect then continued with the Duncan's Multiple Range Test (DMRT) at 95% confidence level (α = 0.05). Meanwhile, the analysis of the differences between selected and control noodles used the T-Test. The results show that the formulation of suweg flour and sea lettuce flour had a very significant effect on organoleptic color, aroma, texture, elasticity, and overall as well as water absorption, swelling power, cooking time, and cooking loss. The selected noodles based on the organoleptic and physical characteristics was the A1 formulation (96% suweg flour and 4% sea lettuce flour) with organoleptic assessment scores of color, aroma, texture, elasticity, and overall reached 3.63 (light brown), 2.83 (slightly aromatic sea lettuce), 3.50 (somewhat chewy), 3.66 (not easily broken), and 3.43 (slightly like), respectively. Meanwhile, the assessment of physical characteristics shows that the product had 99.25% water absorption, 13.81% swelling power, 90.00 seconds cooking time, and 41.60% cooking loss. The proximate values of selected noodles include 39.47% (wb) of water content, 2.89% (db) ash, 9.90% (db) protein, and 23.66% (db) crude fiber. Selected noodles with a concentration of 500 ppm have a free radical barrier percentage of 61.95%. The results show that the wet noodle products were less accepted (preferred) by the panelists but they met the standards, except for the moisture content.Keywords: wet noodles, suweg flour, sea lettuce flour.ABSTRAKTujuan penelitian ini adalah untuk mempelajari pengaruh formulasi tepung suweg dan tepung selada laut terhadap karakteristik organoleptik dan fisik mie basah serta nilai proksimat dan aktivitas antioksidan mie kontrol dan terpilih. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan menggunakan formulasi tepung suweg dan tepung selada laut (96:4), (94:6), (92:8), (90:10). Data hasil penilaian organoleptik dan karakteristik fisik mie dianalisis secara statistik menggunakan Analysis of Varians (ANOVA). Penilaian organoleptik dan sifat fisik mie yang berpengaruh dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Sedangkan untuk analisis perbedaan mie terpilih dan kontrol menggunakan uji t (T-Test). Hasil penelitian menunjukkan bahwa formulasi tepung suweg dan tepung selada laut berpengaruh sangat nyata terhadap organoleptik warna, aroma, tekstur, elastisitas, keseluruhan, serta daya serap air, daya pengembangan, waktu pemasakan dan cooking loss. Mie terpilih berdasarkan karakteristik organoleptik dan fisik terdapat pada formulasi A1 (96% tepung suweg dan 4% tepung selada laut) dengan skor penilaian organoleptik warna 3,63 (coklat muda), aroma 2,83 (agak beraroma selada laut), tekstur 3,50 (agak kenyal), elastisitas 3,66 (tidak mudah putus), keseluruhan 3,43 (agak suka) sedangkan penilaian karakteristik fisik daya serap air 99,25%, daya  pengembangan 13,81%, waktu pemasakan 90,00 detik, cooking loss 41,60% dan nilai proksimat mie terpilih meliputi kadar air 39,47%bb, abu 2,89%bk, protein 9,90%bk, dan serat kasar 23,66%bk. Mie terpilih dengan konsentrasi 500 ppm memiliki persen hambatan radikal bebas sebesar 61,95%. Berdasarkan hasil penelitian produk mie basah kurang diterima (disukai) oleh panelis namun telah memenuhi standar SNI terkecuali kadar air.Kata kunci:mie basah, tepung suweg, tepung selada laut.
Peningkatan Pengetahuan Dengan Kesadaran Diri Terhadap Perilaku Hidup Bersih dan Sehat (PHBS) Aristoteles, Aristoteles; Putri, Anggi Restu; Husnah, Arifa Al; Utami, Detri Dipa; Kalwa, Ayu Niara; Amelda, Amelda; Anjelina, Angel; Rosa, Ervina; Anggara, Bambang Ari; Pratiwi, Cahya Yulia; Amelya, Citra
Journal of Community Development Vol. 4 No. 3 (2024): April
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v4i3.177

Abstract

Until now, public health problems are still a concern. for the government. Public awareness of the importance of health is still low. The level of public health is uneven and very low, especially in people living in slum settlements. Clean and Healthy Living Behavior (PHBS) is a health behavior carried out with awareness, so that a person can improve their health status. Community behavior that is still unhygienic, coupled with the absence of supporting environmental facilities and infrastructure, has an impact on the health of people living in these slum settlements. Many public health problems may arise due to people's behavior and environmental conditions that do not pay attention to health. The problems found in the Silaberanti sub-district, especially in RT 26, 41 and 42, are a lack of public awareness of clean and healthy living behavior, this can be seen from an unclean environment and improper disposal of rubbish. The solution used to overcome this problem is by increasing awareness community through outreach activities about clean and healthy living behavior and working together to clean the surrounding environment. The results of this activity have a positive impact on society by providing good understanding 90%  thereby increasing self-awareness of clean and healthy living behavior.
Pengolahan Limbah Kepala Udang Sebagai Pakan Ikan Patin Wahyudi, Muhammad; Hidayat, Dedy Rahmat; Amelda, Amelda; Riyadi, Muhammad; Anggraeni, Fitri; Ramadhani, Anindya Salsabila; Aulia, Eva; Sofyannor, Sofyannor; Khasanah, Mitha Sri; Marsiah, Marsiah
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 4 No. 4 (2023): Jurnal Pengabdian kepada Masyarakat Nusantara (JPkMN)
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Feed is an important factor in fish farming because it greatly influences the performance of fish which includes growth and reproduction. One alternative material that can be used as a substitute for bran in feed formulations is waste from shrimp processing in the form of shrimp heads. The nutrient content of the shrimp head includes: 31.41% protein, 6.62% fat, 5.59% crude fiber, 3.75Kcal/g energy. Use of shrimp waste heads in feed formulation on protein retention and energy retention in catfish fry. The research was conducted in July – September 2023 in Halimaung Jaya Village located in the father's catfish pond cultivation. The aim of this study was to determine the effect of using shrimp head waste in feed formulas on the growth and development of catfish.
Co-Authors Amelya, Citra Anggara, Bambang Ari Anjelina, Angel Ansharullah ansharullah Aulia, Eva Fitri Anggraeni Hidayat, Dedy Rahmat Husnah, Arifa Al Kalwa, Ayu Niara Khasanah, Mitha Sri Marsiah, Marsiah Muhammad Riyadi Muhammad Wahyudi Pratiwi, Cahya Yulia Putri, Anggi Restu Ramadhani, Anindya Salsabila RH. Fitri Faradilla Rosa, Ervina Sofyannor, Sofyannor Utami, Detri Dipa