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All Journal Jurnal Teknologi dan Mutu Pangan Buletin Pengabdian
I Iswahyudi, I
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Agriculture, Biological Sciences & Forestry Education Engineering Public Health Social Sciences

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Sifat Fisik Permen Jeli Berbasis Gelatin Tulang Ikan Nila Merah (Oreochromis Niloticus) Dengan Penambahan Sari Kacang Merah (Phaseoulus Vulgaris L.) Putri, Imawati Eka; Iswahyudi, I; Nuraida, Nisa
Jurnal Teknologi dan Mutu Pangan Vol. 1 No. 1 (2022): JTMP - Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v1i1.2177

Abstract

Penggunaan gelatin dalam keperluan industri umumnya berbasis dari produk sapi dan babi serta turunannya sehingga dapat menimbulkan masalah bila diaplikasikan pada produk dengan mayoritas muslim seperti Indonesia. Pemanfaatan limbah tulang ikan nila merah sebagai bahan baku produksi gelatin mampu dijadikan alternatif produksi gelatin halal. Kandungan permen jeli yang minim zat gizi mampu di tingkatkan dengan penambahan bahan pangan lokal yang memiliki nilai zat gizi tinggi seperti kacang merah. Penelitian ini bertujuan untuk menganalisis pengaruh konsentrasi gelatin tulang ikan nila merah dan sari kacang merah terhadap karakteristik fisik permen jeli. Pembuatan permen jeli dilakukan dengan melarutkan gelatin tulang ikan nila merah sebanyak 10 gram dan 13 gram kedalam air sebanyak 0, 75, 125, dan 250 mL dan diberi penambahan sari kacang merah 0, 125, 175, dan 250 mL. Hasil penelitian menunjukkan bahwa ada pengaruh signifikan pada tekstur cohesiveness, gumminess, dan chewiness, serta total perbedaan warna permen jeli, namun tidak signifikan pada nilai hardness.
Pelatihan produksi bersih dan manajemen usaha kepada kelompok usaha garam rakyat di Gampong Kuala Idi Cut Kabupaten Aceh Timur (Clean production training and business management for the people's salt business group in Kuala Idi Cut Village, East Aceh District) Iswahyudi, I; Muslimah, M; Abdurrachman, A
Buletin Pengabdian Vol 1, No 1 (2021): Bull. Community. Serv.
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/bulpengmas.v1i1.20284

Abstract

The purpose of this service activity was to provide a training in the clean production and business management to the people's salt business group in Kuala Idi Cut Village, Darul Aman Sub-District, East Aceh District. The procedure for implementing activities consists of the coordination of activities, socialization, a training, and mentoring. The community group that is a partner of this activity is the Putik Meulu Group. The group is one of the people's salt business groups, with group members consisting of inong balee (widows) whose economic life is completely deprived. This group has been running its business since 2000 and can produce around 200 kilograms of salt every day from five kitchens with assets of around Rp 23,500,000,-. The results of service activities, with a training in clean salt production and various kinds of business management, were able to change the mindset of partners related to the salt production process such as 1) the salt kitchen was made permanent, 2) it was given a fence around to avoid animals entering the salt kitchen, and 3) from the production aspect, the average salt production increased to 90 kg/day. In addition, the salt production was also white and free from impurities. In conclusion, with the training in salt clean production and various kinds of business management, it has succeeded in opening the mindset of partner salt farmers to use advanced technology to increase their salt productivity.
Co-Authors Abdurrachman, A Muslimah, M Nuraida, Nisa Putri, Imawati Eka