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All Journal Jurnal Ilmu Peternakan Terapan Dulang: Jurnal Pengabdian Kepada Masyarakat
Dwi Ningtyas, Weny
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Immunology & microbiology Industrial & Manufacturing Engineering Social Sciences Veterinary Other

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Physicochemical quality of beef sausage with the substitution of tapioca flour and kepok banana flour (Musa paradisiacal formatypica) Mukhlisah, Andi Nurul; Dwi Ningtyas, Weny; Irfan, Muhammad; Syah, Setiawan Putra
Jurnal Ilmu Peternakan Terapan Vol 7 No 2 (2024): Jurnal Ilmu Peternakan Terapan
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jipt.v7i2.4239

Abstract

This study aimed to evaluate the physicochemical quality of beef sausage made by replacing tapioca flour as an essential filler in sausage making with kepok banana flour. This study used a 4 × 5 randomized complete block design (CRD) pattern with a total of 20 experimental units. The variables tested included amylose, amylopectin, water holding capacity, hardness, and pH of the sausage. Data were analyzed using analysis of variance with SPSS 16 software and further tested using Duncan's method to see differences between treatments. The results showed that the amylose content of sausages ranged from 0.33±0.04 to 0.57±0.01%; amylopectin content ranged from 3.83±0.15 to 3.29±0.10%; water holding capacity ranged from 30.67±9.86 to 48.11±5.74%; pH ranged from 4.29±0.02 to 6.31±0.15, and hardness ranged from 1,271.5±56.8 to 2,261.75±71.7 g. The F3 treatment yielded the best results. The best results were shown in treatment F3 (15% kepok banana flour + 5% tapioca). The use of banana flour, up to 15% as a substitute for tapioca flour, can be used in making beef sausage.
PELATIHAN PEMBUATAN SOSIS DENGAN PENAMBAHAN DAUN KELOR DI DESA BATULAYA, KECAMATAN TINAMBUNG, KABUPATEN POLEWALI MANDAR Mukhlisah, Andi Nurul; Nuraliah, Siti; Dwi Ningtyas, Weny
Jurnal Pengabdian Masyarakat Polmanbabel Vol. 4 No. 01 (2024): DULANG : Jurnal Pengabdian Kepada Masyarakat
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33504/dulang.v4i01.300

Abstract

Sausage is a food product obtained from a mixture of fine meat and flour or starch with the addition of seasonings, and food additives that are inserted into the sausage casing. In the preliminary experiment of making sausage, the product was unattractive, yellowish-white, thus making consumer interest decrease. Therefore, to add variants of sausages and increase the nutritional value of sausages, the addition of moringa leaves is one alternative that can be used. Moringa leaves or Moringa oleifera is one type of vegetable that is rich in macro and micronutrients. The implementation method to solve the problem is carried out with an institutional approach, which is a process of continuous guidance and mentoring during the activity. The participants involved in this activity were 60 people consisting of PKK mothers and youth groups in Batulaya Village. The implementation of this assistance is focused on guiding and assisting PKK mothers in terms of applying livestock product processing technology in the form of sausages. Community service activities by conducting counseling followed by training and mentoring for PKK mothers in Batulaya Village, Tinambung District, Polewali Mandar Regency were able to increase their knowledge and ability to make sausages with the addition of moringa. In general, the implementation of this activity provides information to PKK mothers that livestock products, especially sausages, can not only be processed into food ingredients but can also prevent stunting with the innovation of adding moringa leaves so that it becomes a business opportunity to increase the income of PKK members. During the activity, participants actively asked questions related to the process of making processed livestock products, especially the stages of making chicken meat sausage with the addition of moringa leaves, starting the process of grinding meat, mixing spices, inserting in the sleeve, steaming, and packaging.
Co-Authors Andi Nurul Mukhlisah Muhammad Irfan Siti Nuraliah, Siti Syah, Setiawan Putra