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All Journal Andalasian International Journal of Social and Entrepreneurial Development GreenTech
Kurnia Harlina Dewi
Department of Agroindustrial Technology, Faculty of Agriculture, University of Bengkulu, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Social Sciences Other

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Improving The Knowledge And Skills Of The Members Of The Limau Manih Mushroom Farmer Group About Diversification Of Processed Oyster Mushroom Products Harlina Dewi, Kurnia; Meutia Fiana, Risa; Derosya, Vioni; Andhika Permata, Deivy; Hasbullah, Hasbullah; Awalina, Rahmi
Andalasian International Journal of Social and Entrepreneurial Development Vol. 1 No. 02 (2021): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.1.02.21-28.2021

Abstract

Mushroom Cultivation is one of the government programs aimed at triggering the economy of the people who need guidance not only in the cultivation of saj, but also requires guidance for processing into more economically valuable products. Low knowledge and skills of mushroom farmers about raw materials, processing technology and product packaging. The method of activities consists of the delivery of counseling material about the nutritional content and properties of oyster mushrooms, the delivery of material about the processing technology of various oyster mushroom based products, the delivery of material about product packaging and product manufacturing practices. The results of the activity showed an increase in the knowledge and skills of oyster mushroom farmers after the extension activities. Oyster mushroom farmers who initially did not know (score 1) became little know (score 2) and knew better and were very knowledgeable about various science and technology related to raw materials, processes and products (packaging)
Pengembangan Produk Tepung Rakik Belut Instan dan Analisis Nilai Tambahnya Harlina Dewi, Kurnia; Santosa, Santosa; Harianja, Yul Apni; Pebrianto, Saddam
GreenTech Vol. 2 No. 2 (2025)
Publisher : Departmen Of Agro-industrial Technology, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/greentech.v2i2.60

Abstract

Pengolahan beras di Nagari Kinari menjadi produk olahan beras masih minim karena sebagian besar beras yang dihasilkan hanya dijual dalam bentuk beras mentah. Rakik belut memiliki tekstur yang sangat renyah dan masa simpan yang relatif singkat sehingga muncullah ide untuk mengembangkan produk rakik belut ini ke dalam bentuk tepung instan. Penelitian ini menggunakan model Rancangan Acak Lengkap (RAL) tunggal 4 perlakuan dan 3 kali ulangan. Perlakuan dalam penelitian ini adalah perbandingan rasio tepung beras dan kalio belut yaitu 1:1 (150:150), 2:1 (200:100), 3:1 (225:75), 4:1 (240:60). Data yang diperoleh, dianalisis secara statistik dengan Analysis Of Variance (ANOVA), jika hasil menunjukkan pengaruh dari perlakuan yang diberikan maka dilanjutkan dengan uji Duncant’s New Multiple Range Test (DNMRT) pada taraf 5 %. Pengaruh perbandingan rasio tepung beras dan kalio belut menunjukkan hasil yang berpengaruh nyata terhadap kadar abu, kadar protein, kadar lemak dan uji sensori aroma tepung rakik belut instan tetapi tidak berpengaruh nyata terhadap kadar air, uji sensori (warna, tekstur) tepung rakik belut instan, dan uji sensori (warna, rasa, tekstur) rakik belut. Perlakuan 1:1 yang dipilih sebagai perlakuan yang paling disukai panelis. Perlakuan ini memiliki kadar air (8,54 %), kadar abu (1,82 %), kadar protein (9,86 %), kadar lemak (9,10 %), uji sensori tepung rakik belut instan dengan nilai rata-rata warna (4,20), aroma (4,32) dan tekstur (4,24), dan uji sensori rakik belut dengan nilai rata-rata warna (4,00), rasa (4,12), tekstur (4,00). Nilai tambah pada pembuatan tepung rakik belut instan untuk satu kali proses adalah sebesar Rp 181.287/kg tepung beras dan produksi dengan rasio nilai tambah sebesar 53,79 %.
Co-Authors Awalina, Rahmi Deivy Andhika Permata Derosya, Vioni Harianja, Yul Apni Hasbullah Hasbullah Meutia Fiana, Risa Pebrianto, Saddam Santosa Santosa