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All Journal Jurnal Studi Ekonomi dan Bisnis Islam (SEBI) JURNAL PATANI: Pengembangan Teknologi Pertanian dan Informatika Cross-border
Hamdi Hamdi
Politeknik Negeri Sambas, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Environmental Science Social Sciences Other

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Journal : Cross-border

 1 
UJI ORGANOLEPTIK STIK BOLU PISANG BERBAHAN BAKU HALAL Hamdi Hamdi; Astuti Astuti
Cross-border Vol. 4 No. 1 (2021): Cross-border
Publisher : Lembaga Penelitian Dan Pengabdian Masyarakat Institut Agama Islam Sultan Muhammad Syafiuddin Sambas Kalimantan Barat

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Abstract

Bananas that are too ripe are rarely used. Processing bananas into a processed product of banana sponge sticks is one of the efforts to increase the added value of over-maturity bananas. The purpose of this study was to determine the effect of using kepok, barlin, and pisang pisang on banana sponge sticks on organoleptic. Qualitative data were obtained from the results of filling out the questionnaire by the panelists in the form of numbers and tabulated in tables. The treatments were (1) SBK1 = Kepok banana sponge sticks, (2) SBB2 = Berlin banana sponge sticks, (3) SBP3 = Banana banana sponge sticks, (4) SBK1 PSR = Kepok banana sponge sticks mixed with plantains, (5) SBB2 PSR = barlin banana sponge sticks mixed with plantains, and (6) SBP3 PSR = banana banana sponge sticks mixed with plantains. The panelist used is the consumer panelist. Conclusion: (1) Baked banana sponge sticks treated with different types of bananas are somewhat favored by consumers in terms of color, aroma, and texture parameters with almost the same level of preference. Meanwhile, from the taste parameter, the level of preference is also almost the same but with a level of preference approaching a scale of 6 (likes) from a scale of 7; (2) The most preferred baked banana sponge sticks in terms of color, aroma, taste and texture parameters based on the highest scoring ranking was pisang pisang sponge sticks (SBP3), which was also the most preferred type in terms of taste parameters (score 6.05) and texture (score 5.33) compared to all treatments.
PENGARUH PERLAKUAN JENIS PISANG TERHADAP KADAR AIR DAN UMUR SIMPAN STIK BOLU PISANG Hamdi Hamdi; Angga Tritisari
Cross-border Vol. 5 No. 1 (2022)
Publisher : Lembaga Penelitian Dan Pengabdian Masyarakat Institut Agama Islam Sultan Muhammad Syafiuddin Sambas Kalimantan Barat

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Banana sponge sticks are made as an effort to increase the added value of over maturity bananas by reducing their water content through baking and increasing their shelf life as well as being able to distribute them over long distances and for a longer time. The types of bananas studied included kepok bananas, barlin and cold bananas (pisang pisang in Sambas). The purpose of this study was to determine the effect of using kepok, barlin, and dingin bananas on banana sponge sticks on the water content and shelf life of the product. This research is experimental. Determination of the research unit by purposive sampling. The type of data used in this research is quantitative data. Quantitative data were obtained from the results of the moisture content test and storability test. The data analysis method used in the results of the moisture content test was analysis of variance (anova), while the storage capacity test used Acce-related Shelf-life Testing (ASLT). Conclusion: (1) The type of banana treatment has a very significant effect on the water content of banana sponge sticks made from plantain, kepok, barlin and dingin bananas, with the values obtained for each treatment namely, banana sponge sticks kepok 5.2667%, banana sponge sticks berlin 5.7729%, banana sponge sticks 6.1082%, banana sponge sticks kepok mixed with plantains 4.2098%, barlin bananas mixed with plantains 6.0965%, cold banana sponge sticks mixed with plantains 6.6632%; (2) The longest shelf life of banana sponge sticks was 21 days in the treatment of kepok banana sponge sticks mixed with plantains, barlin banana sponge sticks mixed with plantains and dingin banana sponge sticks mixed with plantains. While the shortest shelf life of banana sponge sticks was 18 days in the treatment of kepok banana sponge sticks, Barlin banana sponge sticks and dingin banana sponge sticks.
VITAMIN C DAN KADAR SERAT KASAR PADA STIK BOLU PISANG KEPOK DAN PISANG PISANG Hamdi Hamdi; Lilik Lilik; Sri Mulyati; Erik Darmansyah
Cross-border Vol. 5 No. 2 (2022): Juli-Desember
Publisher : Lembaga Penelitian Dan Pengabdian Masyarakat Institut Agama Islam Sultan Muhammad Syafiuddin Sambas Kalimantan Barat

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Abstract

Banana is a fruit that is often consumed by people compared to other fruits. Regular consumption by the community is due to bananas being a fruit that is always available throughout the year. Bananas spoil quickly when they are ripe, so they need to be processed if they want to be used and have added value. The purpose of this study was to determine the effect of using kepok bananas and pisang pisang on the content of Vitamin C and crude fiber in banana sponge sticks. This research is experimental. Determination of the research unit by purposive sampling. The type of data used in this research is quantitative data. Quantitative data were obtained from the results of the Vitamin C test and the crude fiber content test. Vitamin C analysis was carried out using the iodimetric titration method and fiber content analysis was carried out using the gravimetric method. Conclusion: Vitamin C in banana kepok sponge stick is 5.6099 mg/100 gram, higher than pisang pisang sponge stick, which is 5.5917 mg/100 gram. Crude fiber in banana kepok sponge sticks is 3.6914%, lower than pisang pisang sponge sticks which is 5.9674%.
Co-Authors Astuti Astuti Daud Perdana Erik Darmansyah Lilik Lilik Sri Mulyati Tritisari, Angga Winda Apriani