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All Journal JMM (Jurnal Masyarakat Mandiri) AGRITEKNO, Jurnal Teknologi Pertanian
Astutiningsih, Fitri
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Agriculture, Biological Sciences & Forestry Other

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PENGEMBANGAN PRODUK OLAHAN LELE KELOMPOK UMKM SRIKANDI SEBAGAI UPAYA PENINGKATAN ASUPAN PROTEIN KELUARGA DAN PENAMBAHAN PENGHASILAN Widanti, Yannie Asrie; Astutiningsih, Fitri
JMM (Jurnal Masyarakat Mandiri) Vol 7, No 6 (2023): Desember
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v7i6.19343

Abstract

Abstrak: Kelompok UMKM Srikandi yang berada di Cinderejo Lor RT 02 RW 05 Kelurahan Gilingan, Kecamatan Banjarsari, Kota Surakarta mempunyai 38 anggota ibu rumah tangga yang saat ini sedang mengembangkan berbagai usaha, antara lain produksi karak sehat tanpa bleng dan budidaya ikan lele. Masalah yang dihadapi oleh kelompok UMKM Srikandi adalah perlunya pemberdayaan ibu rumah tangga untuk memperoleh penghasilan tambahan untuk meningkatkan kualitas hidup masyarakat agar dapat mengatasi masalah stunting. Masalah tersebut dapat diatasi dengan pengembangan pengolahan ikan lele menjadi produk frozen food antara lain nugget, bakso, dan sosis. Metode yang digunakan berupa pelatihan pembuatan produk frozen food olahan kan lele dan pendampingan proses produksi. Hasil yang diperoleh dari kegiatan ini adalah peningkatan pengetahuan, keterampilan, dan pengembangan usaha anggota UMKM Srikandi untuk menghasilkan produk frozen food berbahan baku ikan lele. Peningkatan tersebut mencapai 93,5% memperoleh pengetahuan baru mengenai cara pengolahan ikan lele, 83,87% sudah mulai mengolah ikan lele hasil panen menjadi produk frozen food, dan 25,8% yang sudah menjual produk olahan ikan lele dalam skala yang bervariasi.Abstract: The Srikandi UMKM group in Cinderejo Lor RT 02 RW 05 Gilingan Village, Banjarsari District, Surakarta City has 38 housewife members who are currently developing various businesses, including the production of healthy karak without bleng and catfish farming. The problem faced by the Srikandi MSME group is the need to empower housewives to earn additional income to improve the quality of life of the community in order to overcome the problem of stunting. The problem can be solved by developing catfish processing into frozen food products including nuggets, meatballs, and sausages. The method used was training in making frozen food products processed from catfish and assisting the production process. The results obtained from this activity were an increase in knowledge, skills, and business development of Srikandi MSME members to produce frozen food products made from catfish. The increase reached 93.5% gaining new knowledge on how to process catfish, 83.87% had started processing harvested catfish into frozen food products, and 25.8% had sold processed catfish products on a varied scale.
Karakteristik Organoleptik dan Profil Senyawa Volatil Rendang Bumbu Instan dengan Head Space Solid Phase Microextraction (HS-SPME) dan Gas Chromatography Mass Spectrometry (GC-MS) Astutiningsih, Fitri; Nurlisa, Devi; Suhartatik, Nanik
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 2 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.191

Abstract

Rendang is a traditional dish with various spices, with meat and coconut milk as its primary ingredients. This research utilized instant rendang seasoning to prepare rendang in the form of bran, which was then tested for its organoleptic properties, chemical characteristics, and volatile compounds. The purpose of this study was to determine the chemical characteristics, organoleptic properties, and volatile compounds responsible for the strong aroma in the most preferred rendang seasoning, using Headspace Solid Phase Microextraction (HS-SPME) and Gas Chromatography-Mass Spectrometry (GC-MS) for sample extraction. A factorial completely randomized design was applied with two factors: brand of instant rendang seasoning (Indofood, Bamboe, and Kokita) and cooking duration (60 and 120 minutes). Data were analyzed using analysis of variance at a 95% significance level. The results showed that Bamboe brand instant rendang seasoning with a 120-minute cooking process was the most preferred by panelists. It exhibited a moisture content of 34.41%, ash content of 5.37%, protein content of 10.47%, fat content of 39.52%, and total sugar content of 10.54%. The hedonic test scores for color, aroma, texture, taste, and overall liking were 3.73, 2.93, 3.50, 3.57, and 4.00, respectively. Linalool, 1,2-Dihydropyridine, 1-(1-oxobutyl)-, and linalyl acetate were identified as the key compounds contributing to the strong aroma of the rendang seasoning.
Co-Authors Nanik Suhartatik Nurlisa, Devi