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Dhian Herdiansyah
Universitas Halu Oleo
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PENGARUH LAMA PEREBUSAN TERHADAP NILAI SENSORI DAN KOMPOSISI PROKSIMAT KERANG POKEA (Batissa Violacea Var Celebensis, von Martens 1897) Habil Yatsin; Kobajashi Togo Isamu; Dhian Herdiansyah
Jurnal Fish Protech Vol 5, No 2 (2022): Jurnal Fish Protech Vol. 5 No. 2 Oktober 2022
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55679/jfp.v5i2.28392

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh lama perebusan terhadap nilai sensori dan komposisi proksimat kerang pokea. Parameter yang diamati yaitu analisis sensori (kenampakan,rasa, bau dan tekstur), dan analisis proksimat (kadar air, abu, protein, lemak dan karbohidrat). Data yang diperoleh dianalisis menggunakan analisis ragam (ANOVA), jika hasil analisis menunjukan berbeda nyata maka dilakukan uji Duncan’s Multiple Range Test (DMRT). Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 3 perlakuan yaitu perebusan selama 5 menit (P1), perebusan selama 10 menit (P2) dan perebusan selama 15 menit (P3), dan masing-masing perlakuan diulang sebanyak 3 kali. Hasil penelitian sensori daging kerang pokea rebus berpengaruh nyata terhadap tekstur dan bau, sedangkan nilai proksimat daging kerang pokea berpengaruh nyata terhadap kadar air lemak dan air. Nilai proksimat daging kerang pokea rebus dengan lama perebusan 5,10 dan 15 menit yaitu kadar air 63,08-65,78 %, kadar abu 1,91-4,38%, kadar protein 17,78-21,85%, kadar lemak 8,74-11,59%, dan kadar karbohidrat 1,39-2,91%.
Pemberdayaan Ibu PKK melalui Diversifikasi Pangan Lokal Berbasis Sagu di Desa Mata Lamokula Kabupaten Konawe Selatan Asniar; Wa Anasari; Misdayanti; Maulidiyah; Tamrin; Dhian Herdiansyah; Ansharullah
Jurnal Pengabdian UNDIKMA Vol. 7 No. 3 (2026): August (IN PRESS)
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v7i3.18341

Abstract

This community service program aims to improve nutritional knowledge, develop practical skills in producing sago–moringa–cheese cookies among members of the Family Welfare Empowerment (PKK) group, and promote the diversification of economically valuable local food products to support stunting prevention efforts in Mata Lamokula Village. The program was implemented using a participatory approach that included educational sessions and demonstrations. Participants' practical skills were evaluated using an observation checklist, and the data were analyzed descriptively. The results showed that all participants successfully prepared three varieties of sago cookies in accordance with the demonstrated procedures. Participants also demonstrated increased awareness of the importance of utilizing local food resources to improve family nutrition. Furthermore, the program strengthened participants' economic motivation and enhanced collaboration among PKK members in developing local food-based enterprises.
Co-Authors Ansharullah ansharullah Asniar Habil Yatsin Isamu, Kobajashi Togo Maulidiyah Misdayanti Tamrin Wa Anasari