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All Journal AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian JURNAL GALUNG TROPIKA Jurnal Pengolahan Pangan Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Abditani : Jurnal Pengabdian Masyarakat Jurnal Pelayanan dan Pengabdian Masyarakat (Pamas) JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Journal of Health and Nutrition Research
Asrawaty, Asrawaty
Universitas Alkhairaat
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Education Engineering Environmental Science Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Other

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Journal : Jurnal Pengolahan Pangan

 1 
KUALITAS KIMIA DAN ORGANOLEPTIK BURGER IKAN TUNA YANG DISUBTITUSI DENGAN TEPUNG BUAH MENGKUDU (Morinda citrifolia) Evi Huzaibah; Asrawaty Asrawaty; Minarny Gobel
Jurnal Pengolahan Pangan Vol 3 No 1 (2018)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v3i1.6

Abstract

The purpose of this research is to know the effect of addition of noni flour as substitution of tapioca flour to protein content, moisture content, and ash content and organoleptic nature of tuna burger. This study used Completely Randomized Design (RAL) and Randomized Block Design (RAK). The experimental treatment were: B1 (0% noni flour + 15% tapioca flour), B2 (2.5% noni flour + 12.5% tapioca flour), B3 (5% noni flour + 10% tapioca flour), B4 7.5% noni flour + 7.5% tapioca flour). To know the effect of treatment, then the analysis of variance and if the treatment has real effect continued with BNT advanced test. Based on the result of the research, it can be concluded that the addition of noni flour as substitution of tapioca flour to 7.5% can increase the protein tuna burger protein by 14.87%, moisture content 71.07% and ash content 2.07%, and aroma, taste, color, and texture are relatively the same on all treatments
KONSENTRASI ABU SEKAM PADI TERHADAP KUALITAS MINYAK KOPRA Irwan Irwan; Nur Alam; Asrawaty Asrawaty
Jurnal Pengolahan Pangan Vol 4 No 1 (2019)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (174.813 KB) | DOI: 10.31970/pangan.v4i1.21

Abstract

This study aims to determine the effect of the concentration of the use of rice husk ash on the quality of copra oil and obtain the concentration of rice husk ash which has the best influence on the quality of copra oil. This research was carried out in the laboratory of Agro-Industry Faculty of Agriculture, University of Tadulako Palu. This study uses a Completely Randomized Design (CRD). The treatment that was tried was rice husk ash consisting of 6 concentration levels namely 0, 5, 10, 15, 20 and 25% (v / v). Each treatment was repeated 3 times so that there were 18 observation units. The parameters observed were oil recovery, water content, free fatty acid content and degree of oil clarity. The data obtained were analyzed by variance, when showing the effect continued with the BNJ test at the level of 5%. The results showed that the treatment of rice husk ash concentration had a very significant effect on recovery, moisture content, free fatty acid content and clarity of copra oil. the concentration of rice husk ash concentration of 20% gives a better influence on the quality of copra oil.
SIFAT FISIK DAN KIMIA EDIBLE FILM PATI UMBI GADUNG PADA BERBAGAI KONSENTRASI Mohammad Deden; Abdul Rahim; Asrawaty Asrawaty
Jurnal Pengolahan Pangan Vol 5 No 1 (2020)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v5i1.35

Abstract

Today, the use of synthetic polymers as plastics has an important role in the economy of modern industrial society. Plastic packaging is often used as a food packaging material. However, the use of plastics can pollute the environment, because plastic is difficult to degrade naturally. One alternative to replacing the use of conventional plastics as food packaging is biodegradable plastic called edible film. The use of gadung tuber starch as a raw material for making edible films will not disturb food stability, because gadung is not consumed such as rice, corn and cassava. Gadung tubers are very good for edible film polymer materials containing high carbohydrates. Aim to determine the physical and chemical properties of the edible film starch of gadung tubers at various concentrations. The conclusion is that the optimum conditions for making edible films are good at 6% starch concentration with KA 11.50% and an average thickness of 0.13 mm.
PENAMBAHAN RAGI ROTI DAN LAMA FERMENTASI PADA PROSES PENGOLAHAN VIRGIN COCONUT OIL Sitti Fathurahmi; Spetriani; Asrawaty; Pon Hadi Siswanto
Jurnal Pengolahan Pangan Vol 5 No 2 (2020)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v5i2.37

Abstract

Salah satu produk olahan buah kelapa adalah Virgin Coconut Oil (VCO) yang diolah pada suhu rendah sehingga kandungan yang penting dalam minyak tetap dapat dipertahankan. Tujuan dari penelitian ini adalah untuk mengkaji pengaruh berbagai penambahan ragi roti dan lama fermentasi pada proses pembuatan VCO terhadap mutu VCO berupa rendemen, kadar air, asam lemak bebas, kejernihan dan penerimaan aroma dan warna VCO. Penambahan ragi roti sebanyak 8 g, 10 g, dan 12 g dengan lama fermentasi 12 jam dan 24 jam. Hasil penelitian menunjukkan bahwa perlakuan penambahan ragi roti 12 g dan lama fermentasi selama 24 jam menghasilkan rendemen terbanyak sebesar 17.73 %. Kadar air minyak paling rendah terdapat pada perlakuan 10 g ragi roti dan lama fermentasi 24 jam. Tingkat kejernihan tertinggi 96.17 % terdapat pada perlakuan ragi roti 12 g dan lama fermentasi 12 jam. Asam lemak bebas terendah pada penambahan ragi roti 8 g dan lama fermentasi 12 jam. Perlakuan berbagai kadar ragi roti dan lama fermentasi tidak berpengaruh nyata terhadap uji organoleptik baik warna maupun aroma berturut-turut adalah 3,44 (netral) dan 3,44 (netral).
KARAKTERISTIK KIMIA DAN ORGANOLEPTIK VIRGIN COCONUT OIL PADA BERBAGAI PENAMBAHAN RAGI TEMPE Asrawaty; Sitti Fathurahmi; Spetriani; Ridwan
Jurnal Pengolahan Pangan Vol 5 No 2 (2020)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v5i2.38

Abstract

Penelitian bertujuan mengetahui dan mempelajari tentang karakteristik kimia dan organoleptik terhadap penambahan ragi tempe pada pembuatan VCO. Rancangan digunakan Acak Lengkap (RAL) dua faktor, yaitu penambahan ragi tempe dan lama waktu fermentasi yang terdiri dari 6 level (Kanil+ragi tempe), yaitu: P1=500 mL + 8 g (12 jam), P2= 500 mL + 10 g (12 jam), P3= 500 mL + 12 g (12 jam), P4= 500 mL + ragi tempe 8 (24 jam), P5= 500 mL + 10g (24 jam), dan P6= 500 mL + 12g (24 jam). Untuk mengetahui pengaruh perlakuan yang dicobakan, maka dilakukan uji keragaman. Bila hasil uji keragaman menunjukan pengaruh nyata, maka dilanjutkan dengan uji beda nyata terkecil (BNT). Hasil penelitian menunjukkan bahwa perlakuan berbagai kadar ragi tempe dan lama fermentasi berpengaruh nyata terhadap kadar air, uji organoleptik aroma dan warna VCO. Kadar air VCO terendah diperoleh pada perlakuan ragi tempe 12g lama fermentasi 12jam, yakni rata-rata 0,12g. Hasil uji kesukaan terhadap aroma dan warna VCO tertinggi terdapat pada pelakuan ragi tempe 8g lama fermentasi 24jam, yakni rata-rata 3,64 (agak suka) dan 4,00 (suka).
Co-Authors Abdul Rahim Ahsan Mardjudo Arfan Arfan Evi Huzaibah Fathurahmi, Siti Hasmari Noer If'all, If'all Irwan Irwan Marjun Marjun Marjun Marjun, Marjun Minarny Gobel Mohammad Deden Muh. Jufri, Muh. Muhammad Jufri Muhammad Jufri Nofrianto Nofrianto Nur Alam Pon Hadi Siswanto Ridwan Sabariyah, Sitti Siti Fathurahmi Sitti Sabariyah Spetriani Spetriani, Spetriani