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All Journal As-Sidanah : Jurnal Pengabdian Masyarakat Jurnal Ilmiah Pangan Halal
Putri, Fenia Apriliani
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Religion Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Other

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Pengaruh Konsentrasi MDM (Mechanically Deboned Meat) Terhadap Karakteristik Sensori dan Kimia Bakso Amalia, Lia; Putri, Fenia Apriliani; Mardiah, Mardiah; Kusumaningrum, Julia
Jurnal Ilmiah Pangan Halal Vol. 5 No. 2 (2023): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v5i2.10560

Abstract

Meatballs are generally made from beef or chicken, which are relatively expensive so it is necessary to substitute or substitute cheaper ingredients. An alternative that can be used is MDM (Mechanically deboned meat). The experimental design used was a completely randomized design (CRD) with one factor, namely MDM concentration of 40%, 50%, 60% and 70%. Sensory and hedonic quality tests were carried out using a line scale which was then analyzed using analysis of variance (ANOVA) and Duncan's advanced test with a 95% confidence interval. The selected products are then subjected to chemical analysis including testing for water, ash, protein and fat content. The product chosen is meatballs that are white and grey, have a non-fishy aroma, are meaty and chewy like meatballs. Treatment A4 (70% MDM : 30% Tapioca) was the most preferred treatment by panelists in terms of color, aroma, texture, taste and overall appearance. The selected MDM meatballs based on sensory and hedonic quality tests were A4 (70% MDM : 30% Tapioca) with chemical test results namely water content 66.38%, ash 1.39%, protein 7.54% and fat content 1.56% and HPP of IDR 432/item.
EMPOWERMENT OF PRODUCT PROCESSING, LICENSING, AND MARKETING ON MICRO-ENTERPRISE OF IBU NYAI’S PISANG SALE Pamungkas, Wisnu; Muharexza, Ilham; Syafarulloh, Fadly; Putri, Fenia Apriliani; Almira, Monica Setia; Velita, Velita; Aminullah, Aminullah
As-Sidanah Vol 6 No 1 (2024): APRIL
Publisher : LP2M Universitas Ibrahimy

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35316/assidanah.v6i1.1-16

Abstract

This service activity aimed to provide essential knowledge and information related to sanitation and marketing included licensing, which must be applied to micro-enterprises to be able to produce food products properly and safely. The Participatory Action Research approach was used in service activities focusing on empowering micro-enterprises. The service activities were coordinating with village officials, determining the site, observing the problems, and conducting the program activity. There were two programs namely the main program was socialization regarding sanitation and hygiene and its application in the production of pisang sale; and the supporting program was making a Business Certificate from the village, a Business Permit Number, flowcharts of the production process, product logos, and helping promote these products. The results included micro-enterprise owners who understand the importance of sanitation in the production process, such as washing hands before production, using head coverings, masks, gloves, aprons, special clothes for production, and wearing boots. In addition, business actors already have business legalities, such as Business Permit Number and Business Certificate, and have a better logo on their product. Marketing has been more developed by utilizing social media, namely WhatsApp, so product sales have become more expensive.
Co-Authors Almira, Monica Setia Aminullah Aminullah, Aminullah Kusumaningrum, Julia Lia Amalia Mardiah Muharexza, Ilham Pamungkas, Wisnu Syafarulloh, Fadly Velita, Velita