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All Journal Gontor AGROTECH Science Journal Jurnal Hilirisasi IPTEKS (JHI)
Sri mutiar
Teknologi Industri Pertanian, Universitas Dharma Andalas
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Dentistry Education Engineering Health Professions Public Health Veterinary Other

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KARAKTERISTIK KUALITAS TELUR KOMERSIAL BERDASARKAN EKTERIOR DAN INTERIOR DARI BERBAGAI JENIS TELUR Sri Mutiar; Dewi Arziyah; malse Anggia
Gontor AGROTECH Science Journal Vol. 8 No. 3 (2022): Special issue Seminar Nasional Sains dan Teknologi (SNST) 2022
Publisher : University of Darussalam Gontor, Ponorogo, East Java Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/agrotech.v8i3.9573

Abstract

Kualitas telur dipengaruhi beberapa faktor diantaranya penanganan dan penyimpanan telur setelah panen. Kualitas telur yang yang dijual di pasar tradisionalumumnya dapat mengalami kerusakan seperti pecah atau retak pada saat penyimpanan. Penanganan telur di pasar belum sepenuhnya dilakukan seperti penanganan telur untuk dijual di supermarket. Hal ini memicu penurunan kualitas telur ketika berpindah ke masyarakat yang mengkonsumsinya. Tujuan dari penelitian ini untuk menentukan kualitas telur konsumsi masyarakat dari pasar tradisonal Kota Padang ditinjau secara eksterior dan interior. Jenis telur yang diamati diantaranya telur puyuh, telur itik, telur ayam kampung, telur ayam ras. Kualitas eksterior telur meliputi nilai indeks telur, kebersihan, kehalusan, warna kerabang dan berat telur. Kualitas interior atau bagian dalam telur meliputi tebal kerabang, indeks kuning telur, tinggi putih telur kental, pH putih telur, warna kuning telur, nilai haugh unit telur (HU). Berdasarkan pengamatan dan pengukuran karakteristik eksterior dalam penentuan kualitas telur komersil di KotaPadang menunjukkansebagian telur komersil, telur ayam ras, ayam kampung, itik dan  puyuh masuk kedalam kualitas A, sedangkan kualitas telur komersil masuk dalam kualitas AA dengan nilai HU besar dari 72.
PENERAPAN TEKNOLOGI SPINNER UNTUK MENINGKATKAN PRODUKSI MINUMAN BUBUK JAHE INSTAN DI UKM AR-RIDWAN KOTA PADANG Sri mutiar; Ruri Wijayanti; Dewi Arziyah; Lisa Yusmita; Malse Anggia; Ariyetti Ariyetti
Jurnal Hilirisasi IPTEKS Vol. 6 No. 2 (2023)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v6i2.654

Abstract

Instant spice drinks that function to maintain body stability and are believed to be able to increase the body's immunity are developing very rapidly in the era of the Covid-19 pandemic. Ginger is a spice with various benefits, providing opportunities for the Small Business industry. One of them is the instant spice drink industry player "Instant Red Ginger Ar-ridhwan" which produces natural instant spice drinks. However, the processing of instant spice drinks still needs to be improved. In this case, appropriate technology is urgently required to speed up the production process. The purpose of this activity is to introduce technology in the production of instant spice drinks to produce products with more guaranteed quality and to be able to generate additional income for partners through the optimization of processing. The service begins with identification, planning, trial production of instant spice drinks, and evaluation. The stages of implementing this activity are socialization, demonstration/training, and evaluation. The results of the activities that have been carried out show new knowledge for partners in carrying out alternative applications of ginger processing technology, especially in the ginger squeezing process. The spinner tool can shorten ginger's pressing time compared to using the previous press tool. The application of appropriate technology in the production of instant spice drinks needs to be carried out thoroughly at every stage of the processing process to be able to increase the maximum quality and quantity, and product testing is required to produce products with more guaranteed quality and be able to generate additional income for partners and the community.
Co-Authors Ariyetti Ariyetti Ariyetti Ariyetti Dewi Arziyah Dewi Arziyah Lisa Yusmita Lisa Yusmita Malse Anggia Malse Anggia Ruri Wijayanti