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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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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).
Pemberdayaan Masyarakat dalam Pembuatan Nugget Ikan Sebagai Diversifikasi Olahan Ikan untuk Meningkatkan Pendapatan Mitra Sabariyah, Sitti; Jufri, Muh.; Spetriani, Spetriani; Marjun, Marjun; Asrawaty, Asrawaty
Jurnal Pelayanan dan Pengabdian Masyarakat (Pamas) Vol 7, No 4 (2023): Jurnal Pelayanan dan Pengabdian Masyarakat (PAMAS)
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM Universitas Respati Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52643/pamas.v7i4.2474

Abstract

Salubomba Village, Donggala Regency is a coastal village whose residents are mostly fishermen and farmers. Fish caught by fishermen are still sold in raw form. The training activity aims to train the Salubomba Village community who are members of partner groups to process fish so that it has relatively high economic added value. In addition, encouraging the partner group to start and own a fish nugget business. The implementation method starts from the discussion stage and preparation of training between the team and partner groups. The service was then continued with technical training in the form of fish nugget processing demonstrations and non-technical training in the form of presenting material on product marketing strategies through online media, recording cash bookkeeping and institutional strengthening. The results of the activities assessed have increased the knowledge of partner groups regarding good fish nugget processing. In addition, the partner group also offered to develop the potential of marine fishery products in Salubomba Village. This can be seen from the enthusiasm of the partner groups in participating in all service activities. Post-training assistance is also carried out, especially in relation to business bookkeeping and the process of obtaining product distribution permits or P-IRT. Keywords: community service, processed fish, fish nuggets, salubomba village
Effect of Partial Substitution of Beef with White Oyster Mushroom (Pleurotus ostreatus) on Nutritional Profile and Sensory Quality of Meatball Products If'all, If'all; Nofrianto, Nofrianto; Spetriani, Spetriani; Sabariyah, Sitti; Fathurahmi, Siti; Indriasari, Yuanita; Asrawaty, Asrawaty
Journal of Health and Nutrition Research Vol. 4 No. 2 (2025)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v4i2.374

Abstract

The increasing consumption of processed meat products has driven innovation in the partial substitution of raw materials with healthier, functional plant-based alternatives such as white oyster mushroom (Pleurotus ostreatus). This study aimed to evaluate the effect of partially substituting beef with oyster mushrooms on the nutritional profile and sensory quality of meatball products. A quantitative approach was employed using a Completely Randomized Design (CRD) with one factor and five treatment levels (J0–J4), each replicated three times. The treatments consisted of 0 g, 25 g, 50 g, 75 g, and 100 g of oyster mushrooms combined with 300 g, 275 g, 250 g, 225 g, and 200 g of beef, respectively. The results showed that increasing the proportion of oyster mushrooms significantly (p < 0.05) increased moisture content (from 28.57% to 35.37%), crude fiber (from 0.80% to 3.10%), carbohydrate content (from 2.50% to 4.80%), and water-holding capacity (from 55.50% to 68.10%). Conversely, protein and fat contents decreased significantly, with protein dropping from 18.50% (J0) to 13.00% (J4), and fat from 15.80% to 7.20%. Sensory evaluation using a hedonic test with 20 semi-trained panelists revealed that treatment J2 (50 g oyster mushroom + 250 g beef) received the highest scores for taste (3.90), aroma (3.95), texture (3.85), and color (3.95). Treatments with higher levels of mushroom substitution (J3 and J4) led to a significant decline in sensory acceptance, particularly in taste and texture. Therefore, partial substitution with up to 50 g of white oyster mushroom is recommended as an optimal level to improve the nutritional quality of meatballs without compromising sensory attributes, supporting the development of healthier and more functional meat-based products.
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