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All Journal Jurnal Pangan dan Gizi BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan
Ade Vera Yani
Department Of Food Technology, Faculty Of Agriculture, University Of Muhammadiyah Palembang, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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BIMBINGAN PENGELOLAAN GUDANG LOGISTIK DI PENGUNGSIAN DAMPAK GEMPA BUMI DI KABUPATEN CIANJUR JAWA BARAT Asep Dodo Murtado; Ade Vera Yani
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 7, No 1 (2023): March
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v7i1.12953

Abstract

ABSTRAKGempa di Cainjur dengan kekuatan 5,6 magnetudo, terjadi pada tanggal 21 November 2022 yang dipicu oleh pergeseran sesar baru Patahan Cugenang. Akibatnya mereka harus mengungsi di tenda tenda penampungan dengan menggantungkan para donator untuk memenuhi kebutuhan kehidunya.. Bantuan mengalir dari berbagai pihak, pemerintah maupun swasta. Kebutuhan pangan menjadi prioritas para donator. Beras, minyak goreng,mie instan, telur, biscuit, air minum dll  datang tiap hari yang ditampung dalam tenda darurat.  Penumpukan barang yang tidak teratur mulai terjadi yang  berdampak pada kerusakan dan sulit dalam pencatatn dan pengawasan barang di dalam gudang.. Diperlukan penataan dan pengelolaan gudang yang baik untuk meminimalisir kerusakan dan memudahkan pengontrolan dan pendistribusiannya. Untuk itu dibutuhkan bimbingan untuk parta relawan pengelola logistic. Bimbingan dilakukan dengan memberikan pengarahan dan diskusi serta melakukan bimbingan langsung saat penurunan barang dari angkutan dan saat penyusunan di dalam gudang. Dihasilkan gudang menjadi tertata rapi, seluruh barang tercatat menurut jenis dan jumlahnya, kerusakan barang akibat penumpukan berkurang, barang kadaluwarsa tidak lagi ditemukan, pendistribusian lebih mudah, pencatatan dan pengawasanpun lebih mudah dilakukan Kata kunci: pengelolaan; logistic; gempa ABSTRACTAn earthquake in Cainjur with a magnitude of 5.6 magnetudo, occurred on November 21, 2022 which was triggered by a new shift in the Cugenang Fault. As a result, they had to take refuge in shelter tents by depending on donors to meet their needs. Assistance flowed from various parties, government and private. Food needs are a priority for donors. Rice, cooking oil, instant noodles, eggs, biscuits, drinking water etc. came every day which were accommodated in the emergency tents. Irregular stockpiling of goods began to occur which resulted in damage and uncontrolled warehouse. Good warehouse arrangement and management is needed to minimize damage and facilitate control and distribution. For this reason, guidance is needed for volunteer logistics managers. Guidance is carried out by providing directions and discussions as well as conducting direct guidance when unloading goods from transport and when preparing them in the warehouse. The resulting warehouse is neatly organized, all goods are recorded by type and quantity, damage to goods due to accumulation is reduced, expired goods are no longer found, distribution is easier, recording and monitoring are easier to do Keywords: management; logistics; earthquake
PEMPEK LENJER ORGANOLEPTICS FERMENTED SARDENE (Sardina pilchardus) Ade Vera Yani; Idealistuti Idealistuti; Dewi Savitri; Nico Syahputra Sebayang
BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Vol 11, No 2 (2023): JURNAL BIOTIK
Publisher : Universitas Islam Negeri Ar-Raniry

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/biotik.v11i2.19010

Abstract

This research was conducted to determine the organoleptic of fermented sardine pempek lenjer. The research was conducted at the Laboratory of the Faculty of Agriculture, University of Muhammadiyah Palembang and the Laboratory of the Faculty of Agriculture, University of Sriwijaya Palembang from October 2021 to April 2022. The research method used a non-factorial randomized block design (RBD) with research factors consisting of 4 levels P0 (without fermentation/control) , P1 (12 hours of fermentation time), P2 (24 hours of fermentation time), P3 (36 hours of fermentation time) were repeated 5 times. The results of the F test on the organoleptic test were followed by the tukey and dunnet tests. Parameter observation is organoleptic test. The results showed organoleptic test; sense of value 4.05; aroma with the highest value 4.10; and the highest value color is 3.80.
Proses Pembuatan Tepung Pempek A.D. Murtado; Ade Vera Yani
Jurnal Pangan dan Gizi Vol 13, No 2 (2023): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.13.2.2023.64-69

Abstract

Pempek is known as a food originating from the city of Palembang which is made from a mixture of ground fish and tapioca flour. Pempek which is made from snakehead fish is the most popular pempek in the community because it doesn't smell fishy. . Pempek can be found in big cities in Indonesia, especially Jakarta, although the taste is not as delicious as in Palembang. This is due to the limited availability of fresh ground fish, especially snakehead fish. The research aims to make pempek flour as an ingredient for pempek, so that making pempek becomes easier and simpler. The method used is the experimental method, trying several ways of making pempek flour. The treatments applied were: a) variations in the ratio of ground fish and tapioca, namely 1:08 (R1), 1:1 (R2), 1:1.2 (R3), 1:1.4 (R4), 1:1.6 (R5), 1 :1.8 (R6), 1:2 (R7), b) variations in the mixing method (dry and wet), and c) variations in drying temperature, namely: 35oC (T1), 40oC (T2), 45oC (T3), 50oC ( T4), 55oC (T5) and 60oC (T6). Parameters measured were the yield, odor and degree of whiteness of pempek flour. It was found that the use of tapioca and ground fish ingredients with a ratio of 1:1.6 which were processed with stirring at a speed of 3000rpm and using a drying temperature of 40oC for 8 hours, produced the best pempek flour, produced pempek flour which was preferred by the panelists with a yield of 76.92% and a degree of whiteness of 89.70%.
Co-Authors A.D. Murtado Asep Dodo Murtado Dewi Savitri Idealistuti, Idealistuti