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All Journal Jurnal Teknologi Dan Industri Pangan PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat JURNAL PANGAN AMALIAH: JURNAL PENGABDIAN KEPADA MASYARAKAT Journal of Tropical AgriFood JURNAL KAJIAN VETERINER Agrokompleks Nutriology: Jurnal Pangan, Gizi, Kesehatan Jurnal Teknologi Pengolahan Pertanian Food and Agro-industry (FAGI) Journal Food and Agro-industry (FAGI) Journal
Novriaman Pakpahan
Prodi Teknologi Hasil Pertanian Fakultas Pertanian Universitas Teuku Umar
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PERUBAHAN KADAR AIR DAN ASAM LEMAK BEBAS PADA TAHAP KLARIFIKASI MINYAK SAWIT Riski Darma; Novriaman Pakpahan
The Journal of Teknologi Pangan Vol 3 No 2 (2022): Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering
Publisher : Faculty of Agriculture Science & Technology

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Abstract

Common indicators used to evaluate the quality of crude palm oil are moisture and free fatty acids content. This study was aimed to find the changes in water content and free fatty acids at the clarification stage and evaluate the processing of crude palm oil at PT Socfin Indonesia Seunagan Estate. The study was conducted by taking samples at several processing station end points, including vibrating screen, continuous settling tank, oil tank and vacuum dryer. Furthermore, samples were also taken from the oil tank and vacuum dyer with different time periods (1 hour, 2 hours, 3 hours and 4 hours). The results showed that crude palm oil at the final stage of clarification had water and free fatty acid content of 0.12% and 2.25%. This value met the quality standards of PT Socfindo and SNI. The moisture content decreased exponentially during the processing process in the oil tank and vacuum dryer. The decrease in water content followed the function y = 0.3519x-0.213 in the oil tank and y = 0.253x-0.532 in the vaccum. Furthermore, the decrease in free fatty acids also occurred exponentially in the vacuum dryer with a function of y = 2.3355x-0.03. This functional equation can be used to predict the processing time required for oil tanks and vacuum dryers to remove water and free fatty acids.
Penilaian dan Evaluasi Kelayakan Dasar pada Rumah Potong Hewan Ruminansia Saat Meugang di Aceh Barat Pakpahan, Novriaman; anggriawin, Mirza
JURNAL KAJIAN VETERINER Vol 10 No 2 (2022): Jurnal Kajian Veteriner
Publisher : FAKULTAS KEDOKTERAN HEWAN UNIVERSITAS NUSA CENDANA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/jkv.v10i2.7464

Abstract

Meugang is a tradition of consuming meat as a form of joy for the people of Aceh in welcoming the month of Ramadan or Eid. The quality and safety of meat is determined by the implementation of good methods of processing meat products in Slaughterhouse. The government has set standard rules that need to be carried out in the management of Slaughterhouse to produce safe, healthy, whole and halal fresh meat products through Regulation of the Minister of Agriculture of the Republic of Indonesia number II of 2020 concerning Certification of Veterinary Control Numbers of Animal Products Business Units. This study was intended to examine good manufacturing procedure in the animal product production chain in the Ruminant Slaughterhouse Business Unit (RPH-R) Aceh Barat district. The results showed that overall meat processing activities in RPH-R had a total of 22 major deviations and 23 minor deviations. This amount does not meet the Veterinary Control Number Level for the RPH-R Business Unit. The number of deviations is very large and the presence of microbial contamination in the meat samples is very worrying, so the relevant parties are advised to improve the implementation of animal slaughtering activities at the RPH-R Aceh Barat in accordance with the standard regulations that have been set.
Edukasi Pemanfaatan dan Praktik Pengolahan Pangan Budidaya Lokal Sebagai Upaya Pencegahan Stunting di Provinsi Aceh: Education on the Utilization and Practice of Locally Cultivated Food Processing as an Effort to Prevent Stunting in Aceh Province Pakpahan, Novriaman; Yuliani, Hilka; Rasyid, Maya Indra; Maryati, Sri; Husin, Hasanuddin; Angraeni, Lia
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 8 No. 6 (2023): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v8i6.4557

Abstract

Aceh Province is one of district that has a very high stunting prevalence rate in Indonesia. Community service activities was aimed to provide knowledge and public awareness of the importance of the health of pregnant women and children as an effort to prevent stunting. Community service activities also carried out food processing practices aimed at providing community skills in processing food as nutritious food intake for mothers and children. The target participants of the community service activities are villagers, village apparatus and posyandu officials. The total number of participants who took part in the community service activities was 120 participants consisting of 35 men and 85 women. Meanwhile, based on the group of participants, it consisted of 101 villagers, 12 village officials and 7 posyandu delegation. Based on evaluation, the activity succeeded in providing understanding and awareness of the community regarding the importance of food intake for the health of mothers and children and also succeeded in increasing the participants' skills in processing several nutritious processed food products. Furthermore, the assessment of the results of the written test showed that the average participant obtained a fairly good score. It shows that the participants understand the learning material quite well. However, the ability to answer the written test can be improved by repeating reading the learning module. Guidance from stakeholders towards villagers on an ongoing basis needs to be programmed in order to have a wider positive impact.
Analisis Proksimat dan Daya Terima Crackers yang Ditambahkan Anggur Laut (Caulerpa sp) Pakpahan, Novriaman; Aswat, Darul
Nutriology : Jurnal Pangan, Gizi, Kesehatan Vol. 4 No. 1 (2023): April 2023
Publisher : Program Studi Gizi, Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/nutriology.v4i1.2882

Abstract

Anggur laut memiliki kandungan nutrisi yang baik bagi kesehatan. Anggur laut diketahui memiliki rasa asin dan flavour seafood yang sangat kuat sehingga aplikasinya dalam formulasi produk pangan perlu mempertimbangkan daya terima. Penelitian ini bertujuan untuk mempelajari pengaruh penambahan anggur laut terhadap analisis proksimat dan daya terima cracker. Penelitian dilakukan dengan eksperimental laboratororium menggunakan rancangan acak lengkap. Percobaan dilakukan dengan menambahkan bubur anggur laut sebanyak 0 %; 10 %; 20 %; 30 % dan 40 %. Selanjutnya, data dianalisis menggunakan sidik ragam (p<0,05) dan uji Duncan. Hasil pengujian proksimat sampel menunjukkan bahwa penambahan anggur laut mempengaruhi kadar air, kadar lemak, kadar abu dan kadar karbohidrat, namun tidak mempengaruhi kadar protein. Krakers yang ditambahkan anggur laut memiliki kadar air, kadar abu, kadar kabohidrat yang lebih tinggi, dan kadar lemak yang lebih rendah. Penambahan anggur laut yang direkomendasikan dalam penelitian ini adalah sebesar 30%. Kata Kunci: Anggur laut, proksimat,, hedonik, krakers
Pengaruh lama pengukusan adonan terhadap karakteristik fisik kerupuk lindur (Bruguiera gymnorrhiza) Manik, Nurul Afifah; Pakpahan, Novriaman
Journal of Tropical AgriFood Volume 4, Nomor 2, Tahun 2022
Publisher : Department of Agricultural Products Technology, Mulawarman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.4.2.2022.9336.83-89

Abstract

Pengukusan diketahui memiliki peranan penting dalam menentukan sifat fisik-kimia pati seperti gelatinisasi pati, pelarutan amilosa dan pembengkakan pati. Sifat-sifat tersebut menentukan sifat viskoelastis kerupuk mentah yang berpengaruh terhadap pembentukan struktur kerupuk. Penelitian ini bertujuan untuk mempelajari karakteristik fisik kerupuk buah lindur yang adonannya dikukus dengan waktu yang berbeda dan memperoleh lama pengukusan optimum yang menghasilkan kerupuk dengan daya mengembang dan kerenyahan maksimum. Penelitian dilakukan menggunakan rancangan acak lengkap dengan satu faktor yaitu lama pengukusan (30, 60, 90, 120 dan 150 menit). Pengamatan yang dilakukan meliputi indeks serapan air, indeks kelarutan air, daya mengembang, densitas kamba dan kerenyahan. Data yang diperoleh dianalisis dengan sidik ragam, dilanjutkan dengan Duncan Multiple Range Test. Hasil penelitian menunjukkan bahwa lama pengukusan memberikan pengaruh nyata terhadap indeks serapan air, indeks kelarutan air, daya mengembang, densitas kamba dan kerenyahan kerupuk. Waktu pengukusan yang lebih lama meningkatkan nilai indeks kelarutan air dan indeks penyerapan air. Nilai daya mengembang kerupuk dan kerenyahan tertinggi diperoleh pada lama pengukusan 90 menit. Penurunan daya mengembang dan kerenyahan terjadi pada pengukusan lebih lama (>90 menit).
Co-Authors Aris Purwanto Aswat, Darul Aurin Owen Awaludin, Awaludin Darul Aswat Defiana Defiana Elvira Syamsir Feri Kusnandar Helen Tjota Husin, Hasanuddin I Imra Ira Maya Abdiani Lia Angraeni Manik, Nurul Afifah Maya Indra Rasyid Mirza Anggriawin Nanik Purwanti Nelinda Nelinda Nur Mussayadah Nurul Hidayanti Puteri, Nafisah Eka Ria Erfika Pertiwi Riski Darma Roza Rahma Aulia Sarah Nur Awalin Slamet Budijanto Sri Maryati Stefhanie Stefhanie Veshia Handoko Warsono El Kiyat Yose Rizal Kurniawan