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Pembuatan Pupuk Kompos dari Limbah Organik Rumah Tangga di Kelurahan Manggar, Balikpapan Timur Anggela Anggela; Diniar Mungil Kurniawati
SINAR SANG SURYA Vol 6, No 2 (2022): Agustus 2022
Publisher : UM Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/sss.v6i2.2189

Abstract

ABSTRAK Sampah merupakan sisa buangan dari berbagai produk atau barang yang tidak digunakan lagi. Terdapat dua jenis sampah yang umumnya dikenal di masyarakat yaitu sampah organik dan anorganik. Sampah organik masyarakat merupakan sampah yang mudah terurai dan busuk seperti sisa makanan. Sampah organik memiliki porsi cukup besar dari total limbah rumah tangga, sehingga apabila tidak ditangani akan berpotensi besar mencemari lingkungan. Permasalahan ini terjadi di Kota Balikpapan, merupakan salah dari kawasan Tempat Pembuangan Akhir sampah (TPA), sehingga jumlah sampah yang melimpah baik dari luar daerah serta sampah rumah tangga masyarakat setempat menjadi perhatian utama untuk di tangani lebih lanjut. Oleh karena itu, program KKN-Tematik, ITK bertujuan untuk membantu masyarakat menanggulangi sampah khususnya limbah rumah tangga menjadi pupuk kompos. Pupuk kompos merupakan salah satu pupuk organik yang berasal dari penguraian makanan dengan bantuan organisme hidup. Adapun beberapa program kerjaa KKN seperti sosialisasi edukasi mengenai sampah, melakukan penyuluhan dan pendekatan interaktif melaui penyebaran brosur dan komunikasi lansung dengan masyarakat, melakukan sosialisasi dan pemetaan masyarakat untuk sadar membuang sampah pada tempatnya serta mampu memisahkan sampah organik dan anorganik, serta demo pengolahan sampah menjadi pupuk untuk menciptakan masyarakat yang mandiri dalam mengimplementasikan ilmu yang diperoleh. Kata Kunci : Kompos, Sampah Organik, Manggar, Balikpapan  ABSTRACT Waste is by product from various products or useless materials. There are two types of waste, which are generally known as organic and inorganic waste. Household waste can be composed and spoilage already such as leftovers. Organic waste has an abundant amount of the household total, if t is not handled would be potential for environmental pollution. It occurs in Balikpapan City, which is one of the waste-pool areas so the amount of waste that is abundant both from outside area and household waste of the local community is a major concern for further handling. Therefore, the KKN-Tematik, ITK program, aims to help the community with waste management, especially household waste into compost. Compost is one of the organic fertilizers that come from the decomposition of food with the help of living organisms. There are KKN projects such as educational socialization about waste, conducting counseling and interactive approaches through distributing brochures and direct communication with the community, conducting socialization and community mapping to be aware of disposing of waste in its place and being able to separate organic and inorganic waste, as well as demonstrations of processing waste into fertilizer. to create an independent society by implementing the knowledge gained.Keywords: Compost, Organic Waste, Manggar, Balikpapan
OPTIMASI KARAKTERISTIK SENSORI PROPORSI TEPUNG KOMPOSIT DARI SERAT PANGAN LARUT DAN GELATIN TERHADAP MUTU BAKSO IKAN KERAPU Anggela Anggela
Agroindustrial Technology Journal Vol. 7 No. 1 (2023): "Special issue Seminar Nasional Sains dan Teknologi (SNST) 2022"
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v7i1.9467

Abstract

Kerapu is a potential fishery commodity in East Kalimantan, but the development of diversification of its derivative products needs to be developed more widely. Meatballs are generally made using the basic ingredients in the form of meat, but the high-fat content can trigger degenerative diseases such as high blood pressure, coronary heart disease, and stroke. Therefore, Kerapu is known to be high in unsaturated fatty acids (omega-3) which is very good for health, so Kerapu is used in making fishballs of this research. The combination of the interaction formulation of soluble dietary fiber (porang glucomannan or seaweed flour) with gelatin powder is combined to produce Kerapu’s fishballs which are high in fiber and low in cholesterol. The purpose of this study was to produce and improve the sensory quality of Kerapu’s fishtballs and improve the nutrition and functional aspects on health. The stages in Kerapu’s fishball production are consists of making surimi, determining the formulation of fishball, and analyzing the sensory quality. The results of the study are presented in the mean and standard deviation as well as statistical analysis performed to evaluate the quality of Kerapu’s fishball using ANOVA with Completely Randomized Design (CRD) and significant differences (p <0.05) and then continued with a significant difference test using the Duncan method. The test results for the level of acceptance of the grouper fish meatball product formulated in the treatment group showed the best level of acceptance in the P3 treatment (porang flour: gelatin = 50%: 50%) with the value of each hedonic test attribute as follows color, aroma, taste, aftertaste, texture and overall, namely 4.75, 4.80, 4.50, 4.65, 4.80, and 4.65 with an average acceptance of very like (5) with a level of elasticity of 3.30 ± 0.30 (slightly chewy). Therefore, the best formulation for producing grouper fish meatballs is grouper fish surimi (75%), porang flour: gelatin (2.5%:2.5%), 3% salt, pepper (2%), and water (15%). Keywords: Fishballs; Dietary Fiber, Kerapu; Sensory