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All Journal agriTECH Jurnal Teknologi & Industri Hasil Pertanian Journal Of Agritech Science (JASc) Jambura Journal of Food Technology Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat
Lisna Ahmad
Jurusan Ilmu Dan Teknologi Pangan Fakultas Pertanian Universitas Negeri Gorontalo
Religion Agriculture, Biological Sciences & Forestry Arts Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Education Immunology & microbiology Industrial & Manufacturing Engineering Social Sciences

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Karakteristik Komponen Gizi, Antioksidan, dan Respon Organoleptik Bubur Jagung Tradisional Gorontalo dengan Ekstrak Daun Kersen (Muntingia calabura L.) Lisna Ahmad; Suryani Une; Yoyanda Bait
agriTECH Vol 38, No 4 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (231.597 KB) | DOI: 10.22146/agritech.28670

Abstract

Traditional food products are no longer attractive to the public, so it needs innovation to ensure that the products have a functional value. The aim of this research is to produce fortified cornmeal with kersen (Muntingia calabura L.) leaf extract which has high antioxidant activity and consumer demand of organoleptics. This research used a completely randomized design with single factor at 6 treatment levels, soaking grits of corn on cherry extract with 0%; 10%; 20%; 30%; 40%; and 50% concentrations. The results of nutrient analysis showed that protein contents ranged from 7.59% – 8.93%; fat 0.53%–0.96%; ash content 0.05%–0.12%; water content 11.6%–13.37%; and carbohydrate 77.24%–78.91%. The result of antioxidant activity showed that the higher concentration of kersen leaf extract added the higher also the antioxidant activity of fortified cornmeal, between 11.85–36.17%. Based on panelists’ organoleptic test, most gave neutral response to like slightly for color, texture, aroma and overall grits, while for the panelists, while for taste they gave dislike slightly response.
The Community Partnership Program at UMKM Puncak Sejahtera Bukit Aren Village through Mentoring and Development of Virgin Coconut Oil (VCO) and Gula Aren Products Yuszda K. Salimi; Lisna Ahmad; Melizubaida Mahmud
ABDIMAS: Jurnal Pengabdian Masyarakat Vol. 5 No. 2 (2022): ABDIMAS UMTAS: Jurnal Pengabdian Kepada Masyarakat
Publisher : LPPM Universitas Muhammadiyah Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (847.884 KB) | DOI: 10.35568/abdimas.v5i2.2687

Abstract

UMKM Puncak Sejahtera are micro, small and medium enterprises that produce virgin coconut oil (VCO) and palm sugar which are faced with production and marketing problems. The problems faced from the production aspect are that the product is still limited, does not have technological skills innovation, good product packaging and storage, does not have a machine with a large capacity and produces good quality. The problem from another aspect is not having extensive business management and marketing capabilities so that financially the results obtained are insufficient for daily needs. Even though the potential of coconut and palm sugar can be developed various products with a fairly high economic value. The community partnership program (PKM) aims to help and develop VCO and palm sugar businesses in UMKM Puncak Sejahtera. VCO manufacturing innovation training has been carried out with several methods and has been tested in the laboratory, assistance in processing technology for coconut and palm sugar-based product innovations, VCO training and palm sugar business management through packaging technology, design labeling techniques, storage time and marketing. Business license assistance for business development and online marketing is also carried out in this program. The methods used are the RRA (Rapid Rural Appresial) and PRA (Participatory Rural Appresial) approaches, including: 1) priority of problems to be addressed, 2) training and assistance based on problems in stages, 3) product improvements are carried out based on the results of laboratory tests. The result of this activity is an increase in understanding, skills of members of the UMKM Puncak Sejahtera group in Bukit Aren village in processing VCO and palm sugar with good quality and quantity of production. VCO products and cooking oil are certified for nutritional value in the laboratory. Product marketing is expanded online to make it easier to sell products.
Pengaruh Penambahan Tepung Kacang Hijau Termodifikasi Annealling Terhadap Karakteristik Fisik, Kimia Dan Organoleptik Roti French Baquette fitri ponelo; Yoyanda Bait; Lisna Ahmad
Jambura Journal of Food Technology Vol 4, No 2 (2022)
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (235.485 KB) | DOI: 10.37905/jjft.v4i2.15663

Abstract

Green beans are one of the foodstuffs that have good nutritional value because they have the third highest vegetable protein content and can be used as semi-finished products such as flour. The purpose of the study was to determine the effect of the addition of annealing modified mung bean flour on the physical, chemical and organoleptic characteristics of French baquette bread . This study used a single factor Completely Randomized Design (CRD) consisting of 4 treatments (P0 = without the addition of modified mung bean flour, P1 = 10%, P2 = 20% , P3 = 30%). In this study, the sample was repeated 3 times as a validation of the research results. The data was processed using analysis of variance (ANOVA) and the results showed a significant effect on the level so that the test was continued using Duncan Multiple Range Test (DMRT). The results showed that the addition of modified mung bean flour had a significant effect on chemical characteristics of bread and for organoleptic it had no significant effect on (taste and aroma).The value of water content ranges from 26-87% - 33.82%, protein content 9.59% - 14.39%, crude fiber 2.27% - 5.67%, fat content 4.48% - 5.55% , the value of antioxidant activity is 155 – 203 ppm and porosity is 13.99 – 24.75 mm. on organoleptic testing consisting of color with a score of 3.87 – 5.77 (neutral – very like), taste 4.10 – 4.53 (neutral – like), aroma 4.8 – 5.1 (like), texture 3.93 – 5.30 (neutral-like).
KARAKTERISASI MUTU BIOLOGIS BAKASANG IKAN CAKALANG (Katsuwonus Pelamis) DENGAN PENAMBAHAN EKSTRAK ASAM JAWA (Tamarindus indica L) SELAMA FERMENTASI Lisna Ahmad; Sanjung Ismiaty Adjam; Zainuddin Antuli
Journal Of Agritech Science (JASc) Vol 6 No 02 (2022): Journal of Agritech Science (JASc) - November
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jasc.v6i02.984

Abstract

Ikan cakalang (Katsuwonus Pelamis) merupakan salah satu jenis ikan yang banyak diolah oleh masyarakat, terutama masyarakat Gorontalo. Pemanfaatan ikan cakalang terutama dagingnya diolah menjadi buah tangan seperti abon dan cakalang fufu dengan cara pengasapan. Limbah ikan berupa jeroan dan tulang belum dimanfaatkan. Dalam penelitian ini dilakukan pembuatan bakasang yang memanfaatkan jeroan ikan cakalang dengan penambahan ekstrak asam jawa dan variasi lama fermentasi. Penelitian ini adalah penelitian action research yang menggunakan Rancangan Acak Lengkap (RAL) faktor tunggal dengan variasi lama fermentasi; (3 hari), (6 hari), (9 hari). Hasil penelitian menunjukkan bahwa lama fermentasi bakasang ikan cakalang memberikan pengaruh nyata terhadap kadar TVB-N, kadar histamin, dan kadar pH, sedangkan pada kadar air tidak berpengaruh nyata terhadap lama fermentasi bakasang. Proses fermentasi ini juga menghasilkan pertumbuhan bakteri asam laktat (BAL). Total pertumbuhan BAL dan Kapang tertinggi dihasilkan dari lama fermentasi 3 hari (P1). Hasil uji organoleptik bakasang ikan cakalang dengan parameter warna, aroma dan tekstur menunjukkan bahwa panelis memilih rentang skor untuk warna 3,90 – 6,13 (agak tidak suka sampai suka), aroma dengan skor 3,63 – 5,07 (agak tidak suka sampai agak suka), dan tekstur dengan skor 3,20 – 5,13 (agak tidak suka sampai agak suka)..
Profil gelatinisasi, karakteristik mikrobiologi dan sifat fungsional pati jagung ketan terfermentasi [Gelatinization profile, microbiological characteristics and funtional properties of fermented waxy corn starch] Suryani Une; Rizky Killa; Lisna Ahmad; Zainudin Antuli; Husain Panggi
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v28i2.99-109

Abstract

Waxy corn (AJU1) is widely cultivated in Gorontalo Province, but its utilization is limited to corn on cobs.  A potential diversified product of processed waxy corn to be developed is waxy corn starch. One simple method to improve the functional properties of waxy corn starch is fermentation. This study aimed to determine the effect of different fermentation conditions and fermentation times on the gelatinization profile and functional properties of waxy  corn starch. The research method used a completely randomized factorial design with two treatment factors namely fermentation conditions (aerobic and anaerobic) and fermentation time (3, 6, and 9 days).  Results showed that the fermentation conditions significantly affected property of waxy corn starch.  During fermentation, there was a change in the number of cells of lactic acid bacteria, yeast, and mold. The gelatinization profile of  fermented waxy corn starch was to have resistant to stirring and high temperatures and reduced its retrogradation tendency. The fermentation process also changed the functional properties of glutinous corn starch, namely an increase in solubility, swelling, and acidity (decrease in pH).Keywords: aerobic, anaerobic, fermentation, starch, glutinous corn [AJU1]
Co-Authors fitri ponelo Husain Panggi Melizubaida Mahmud Rizky Killa Sanjung Ismiaty Adjam Yoyanda Bait Yuszda K Salimi Zainuddin Antuli Zainudin K Antuli