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All Journal SINTA Journal (Science, Technology, and Agricultural) Jurnal Multidisiplin Dehasen (MUDE)
Darius Darius
Universitas Dehasen Bengkulu
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Analisis Higienitas Sanitasi Dan Mutu Produk Usaha Tahu Pak Sunardi Kecamatan Kepahiang Kabupaten Kepahiang Provinsi Bengkulu Hilda Meisya Arif; Hari Suharyono; Darius Darius
SINTA Journal (Science, Technology, and Agricultural) Vol 4, No 1 (2023)
Publisher : Perkumpulan Dosen Muda (PDM) Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37638/sinta.4.1.115-128

Abstract

Makanan dan minuman yang sehat harus memenuhi prosedur hygiene dan sanitasi yang baik. Hygiene sanitasi makanan dan minuman adalah upaya untuk mengendalikan faktor tempat, peralatan, orang dan makanan yang dapat atau mungkin menimbulkan gangguan kesehatan dan keracunan makanan. Penelitian ini untuk mengetahui bagaimana keadaan higienitas sanitasi dan mutu produk tahu pada unit usaha tahu Pak Sunardi Kecamatan Kepahiang Kabupaten Kepahiang Provinsi Bengkulu.Tujuan dari pelaksanaan penelitian ini adalah untuk menganalisis keadaan higienitas dan sanitasi  dan untuk menganalisis tentang personal hygiene/kebersihan karyawan serta untuk menganalisis  mutu produk tahu yang diproduksi oleh unit usaha tahu Pak Sunardi.Penelitian ini terdiri dari tiga (3) tahap yaitu analisis higienitas sanitasi unit usaha tahu, analisis personal hygiene/kebersihan karyawan di unit usaha tahu, kemudian tahap ketiga analisis mutu produk tahu yang dihasilkan oleh unit usaha Pak Sunardi. Kesimpulan yang di dapat dari hasil penelitian bahwa usaha tahu pak sunardi memenuhi syarat kesehatan,unit usaha memiliki rata-rata nilai 0,871, kadar protein, abu tahu putih, abu tahu kuning  telah memnuhi syarat SNI 01-3142-1998. Hasil organoleptik tahu putih dan kuninh pak Sunardi memiliki bau yang normal
Identifikasi Mutu Bubur Instan Berbasis Tepung Pisang Jantan (Musa Acuminata Colla) Dan Tepung Ikan Selengek (Anondontostoma Chacunda) Hesti Nur'aini; Febry Dian Saputra; Darius Darius
Jurnal Multidisiplin Dehasen (MUDE) Vol 5 No 2 (2026): April
Publisher : LPPJPHKI Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/mude.v5i2.9386

Abstract

Instant porridge is made from raw materials such as rice, cereals, or other food ingredients, through a special processing process so that it can be consumed quickly and easily. This processing process generally involves stages such as grinding, pre-cooking, drying, and the addition of other ingredients to improve nutritional value or taste. The purpose of this study was to characterize the effect of the addition of banana flour and longan fish flour on the characteristics of instant porridge. This study used a factorial design consisting of one factor with six levels of composition treatment, namely without the addition of banana and fish, 15 g of banana flour + 0 grams of longan fish flour, 12 grams of banana flour + 3 grams of longan fish flour, 9 grams of banana flour + 6 grams of longan fish flour, 6 grams of banana flour + 9 grams of longan fish flour, and 3 grams of banana flour + 12 grams of longan fish flour. Analysis carried out on instant porridge consisted of analysis of yield, water content, protein content, fiber content, fat content, organoleptic test, and business feasibility analysis. Processing instant porridge with the addition of banana flour and longan fish flour produces instant porridge with a yield of between 89.83% - 81.67%, water content between 2.24% - 7.84%, protein content of 3.38% - 11.92%, fiber content of 10.73% - 6.54%, and fat content of 8.00% - 12.41%. The best treatment is found in instant porridge with the addition of 6 g of banana flour and 9 g of longan fish flour, with a value of 1.57 and an effectiveness value of 2.65. The R/C value of the instant porridge business ratio is 1.20.
Co-Authors Febry Dian Saputra Hari Suharyono Hesti Nur’aini Hilda Meisya Arif