Article Per Year (5 Year)
p-Index From 2020 - 2025
0.408
P-Index
This Author published in this journals
All Journal Jurnal Agriovet Jurnal Dehasen Mengabdi
Rosianti, Elpera
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Social Sciences

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
KARAKTERISTIK MUTU BAKSO JAMUR SAWIT DENGAN VARIASI KONSENTRASI JAMUR SAWIT (Volvariella volvacea) DAN TEPUNG MOCAF (Modified cassava flour) Rosianti, Elpera; Arif, Hilda Meisya; Prasetya, Andwini
Jurnal Agriovet Vol. 6 No. 2 (2024): JURNAL AGRIOVET
Publisher : LPPM UNIVERSITAS KAHURIPAN KEDIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51158/agriovet.v6i2.1072

Abstract

The purpose of this study is to characterize the physical, chemical, organoleptic properties, and analyze the advantages of palm mushroom meatballs. This study used a Complete Random Design (RAL) with 5 treatments, namely the comparison of the composition of palm mushrooms and mocaf flour 30%: 70%, 40%: 60%, 50%: 50%, 60%: 40%, 70%: 30%. The results showed that the average yield of palm mushroom meatballs was between 54% and 82.26%. The average texture of palm meatballs is highest in the treatment of the composition of palm mushrooms and mocaf flour 30%: 70% with a texture value of 26 mm. The higher the composition of palm mushrooms, the more textured the meatballs tend to be softer or less chewy. The average moisture content of palm meatballs was the lowest in the treatment of the composition of palm mushrooms and mocaf flour 60%: 40%, which was 9.80%. The average protein content of palm mushroom meatballs was the highest in the treatment of the composition of palm mushrooms and mocaf flour 70%: 30%, which was 16.58%. The higher the composition of palm mushrooms, the higher the protein content of palm mushroom meatballs. The average fiber content of palm mushroom meatballs is the highest in the composition of palm mushrooms and mocaf flour 70%: 30%. The average fat content of palm mushroom meatballs is the highest, which is 70%: 30%. Based on organoleptic analysis, palm mushroom meatballs with a composition of palm mushrooms and mocaf flour 60%: 40% gave the highest assessment, namely in terms of color 3.60 (like), taste 3.85 (like), and texture 3.90 (like). From the results of the analysis of the profit obtained in one month of production amounted to Rp.6,327,500.
Inovasi Produk Olahan Jamur Tiram (Pleurotus ostreatus) Berupa Jamur Krispi Di Desa Kelidang Atas Syaputra, Falius Bahri; Deri, Deri; Rosianti, Elpera
Jurnal Dehasen Mengabdi Vol 3 No 1 (2024): Maret-Agustus
Publisher : Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/jdm.v3i1.4267

Abstract

Every main commodity owned by a village should be developed so that it becomes a superior commodity with further manufactured products to increase the selling value of these commodities so that the echoes of the Superior Commodity-Based Village program do not only become discourse, but can be realized not only by villagers but all elements of society. including academic intellectuals such as lecturers and students. At the Student Community Service (PMM) the Faculty of Agriculture team conducted outreach to villagers regarding packaging, as well as calculating HPP from SJM as a red ginger processed product to increase the selling value of red ginger as a potential commodity from Kelindang Atas Village.
Co-Authors Andwini Prasetya, Andwini Arif, Hilda Meisya Deri, Deri Syaputra, Falius Bahri