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All Journal Jurnal Biologi Tropis Jurnal Pengabdian Magister Pendidikan IPA
Muhammad Irfan Said
Universitas Hasanuddin
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Immunology & microbiology

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Effect of Soaking Lactobacillus Plantarum and Acetic Acid (CH3COOH 0.5 M) on Moisture Content, Ash, and Thermal Stability of Goat Feet Gelatin at Different Ages Hasma Hasma; Ratmawati Malaka; Muhammad Irfan Said; Fahrullah Fahrullah; Sukarne Sukarne
Jurnal Biologi Tropis Vol. 22 No. 4 (2022): October - December
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v22i4.4371

Abstract

Slaughter of animals from year to year is increasing because the number of slaughtering animals will have an effect on the waste of goat leg bones. Goat legs in slaughtering animals have not been used optimally by the general public. The purpose of this study was to determine the effect of soaking L. plantarum and acetic acid on water content, ash content and thermal stability of gelatin obtained from goat leg bones at different ages of 1, 2 and 3 years. This research method uses a completely randomized design (CRD) with a 2x3 factorial pattern. Factor a soaking in a solution of Lactobacillus plantarum and acetic acid (CH3COOH 0.5 M), factor b goat age 1, 2 and 3 years. It was repeated 5 times, with data processing using SPSS version 21. The results showed that water and ash content had a very significant effect (P<0.01) on goat age and acid immersion (L. plantarum and acetic acid). For the thermal stability of goat leg bone gelatin using DSC, the highest value was obtained in goat leg bone gelatin aged 3 years with acetic acid immersion which was 176.37 mW, while the lowest value was obtained in 2 year old goat bone gelatin with L. plantarum immersion was 159.57 mW.
Pengembangan Teknologi Pengemasan Untuk Meningkatkan Daya Saing Produk Olahan Berbasis Bahan Baku Daging Dan Jamur Tiram Di Desa Watu Kec. Marioriwawo, Kab. Soppeng, Sulawesi Selatan Muhammad Irfan Said; Renny Fatmyah Utamy; Sutomo Syawal; Miah Said
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 4 (2025): Oktober-Desember 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i4.12922

Abstract

One of the main challenges faced by partners is their limited knowledge regarding product packaging, particularly for processed meat and oyster mushroom-based chips. The objective of this activity was to improve partners' capacity and skills in selecting packaging types and carrying out product packaging processes, both for processed meat and chips. The activity was conducted in Watu Village, Marioriwawo District, Soppeng Regency, South Sulawesi. The partners involved were the "Kampung Baru" Women's Farmers/Livestock Group. The activity consisted of outreach, training, practice, and evaluation. The results of this activity indicate that the training and practice activities carried out by partners have proven effective in increasing capacity, knowledge, and skills in selecting packaging types and carrying out the packaging process. Packaging has been proven to increase product value, provide consumer appeal, and provide external protection, thus enhancing product competitiveness in the market.
Co-Authors Fahrullah Fahrullah Miah Said Ratmawati Malaka Renny Fatmyah Utamy Sukarne Sukarne Sutomo Syawal