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All Journal AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian TeknoKreatif: Jurnal Pengabdian kepada Masyarakat
Manurung, Surya Christien
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Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Other

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Pengembangan Produk Nugget Bekasam Sebagai Pengembangan Produk Unggulan Daerah Lampung Marvie, Ilham; Nasution, Syahrizal; Syafitri, Yosi; Ulfa, Masayu Nur; Manurung, Surya Christien; Putri, Diana Rizkia; Yulistin, Rahmi; Yatima, Yatima; Margiati, Ririn; Purba, Noviana Christy Grace
TeknoKreatif: Jurnal Pengabdian kepada Masyarakat Vol 4 No 1 (2024): TEKNOKREATIF : Jurnal Pengabdian kepada Masyarakat Volume 4 No 1
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M), Institut Teknologi Sumatera, Lampung, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/teknokreatif.v4i1.1667

Abstract

Bekasam merupakan salah satu produk fermentasi yang umumnya menggunakan ikan air tawar, melalui proses penggaraman serta pemberian sumber karbohidrat berupa nasi yang akan dimanfaatkan oleh bakteri asam laktat Lactobacillus sebagai bakteri utama dalam proses fermentasi alami. Hingga saat ini bekasam masih kurang digemari oleh masyarakat. Hal ini dikarenakan bekasam memiliki aroma amis yang kuat setelah fermentasi dan warna yang kurang menarik. Oleh karena itu diperlukan innovasi produk lanjutan dari bekasam yang dapat mengatasi bau amis dan meningkatkan warna agar lebih menarik misalnya mengolah bekasam menjadi nugget. Kegatan pengabdian kepada Masyarakat ini bertujuan untuk mengembangkan produk olahan bekasam. Metode yang digunakan dalam kegiatan pengabdian masyarakat diantaranya pelatihan, demonstrasi proses produk olahan nugget bekasam, dan pengujian respon masyarakat. Pelaksanaan pelatihan pengembangan produk nugget bekassam dilaksanakan di Coffee and Resto Cikwo, Bandar Lampung yang diikuti oleh mitra dan pekerja restoran. Alur pelaksanaan pengabdian masyarakat terdiri dari tahap persiapan, tahap pelaksanaan dan pengujian respon masyarkaat terhadap produk nugget bekasam. Berdasarkan hasil uji hedonik, masyarakat dinilai dapat menerima produk nugget bekasam dan cenderung lebih menyukai nugget bekasam dibandingkan bekasam tradisional pada parameter tekstur dan rasa.
Calorimetric Label Based On Teak And Ketapang Leaf Extracts As A Freshness Detector For Ground Beef Manurung, Surya Christien; Sabrina, Arina; Putri, Diana Rizki; Della, Khoirum Fahra
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 11 No 2 (2024)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v11i2.7341

Abstract

Purpose: This research aims to prove the effectiveness of colorimetric labels based on teak leaf and ketapang leaf extracts as freshness detectors for ground beef. Methodology: The study was conducted through 3 stages, namely characterisation of natural extracts, manufacture of colorimetric labels and determination of the effectiveness of colour change of colorimetric labels. Characterisation of extracts through pH, TPT and RGB value test using image J software. The effectiveness of label colour change through colour test (L*, a*, and b*). The colour change was adjusted to the quality change of pH, total acid, and beef colour. Results: The pH, and colour values of teak leaves of 3.42; 81.17 were greater than ketapang leaves of 2.64 and 42.06. The TPT (ĚŠ Brix) value of teak leaf extract (3.00) was lower than ketapang leaf extract (4.95). The results of colour parameter analysis L*, a*, and b* of teak and ketapang leaf colorimetric labels had no significant effect between 0, 3, and 6 hours. Ground beef experienced significantly different pH and total acid quality changes during storage with final values of 5.29 and 0.82%. Novelty: Research on the concept of colorimetric labels as freshness indicators based on pigments from teak leaves and ketapang leaves has not been widely studied, and this study shows the effectiveness of label colour changes with Whatman No. 1 paper carriers. Conclusion: The results showed that colorimetric labels based on old teak leaves and ketapang leaves were not effective in detecting the state of ground beef. Optimisation of the extraction method or the use of a different type of carrier is required. Paper Type: Research article
Co-Authors Della, Khoirum Fahra Ilham Marvie Margiati, Ririn Masayu Nur Ulfa Purba, Noviana Christy Grace Putri, Diana Rizki Putri, Diana Rizkia Sabrina, Arina Syahrizal Nasution Yatima, Yatima Yosi Syafitri Yulistin, Rahmi