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All Journal Jurnal Agrotek UMMat JAGO TOLIS : Jurnal Agrokompleks Tolis Inspirasi: Jurnal Pengabdian Masyarakat
Ananda, Rahmatia
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Social Sciences

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Pengembangan Sumber Daya Porang menjadi Produk Pangan Olahan RT 10 Kelurahan Manggar, Balikpapan Timur Anggela, Anggela; Nainggolan, Eris Pransiscah; Nabila, Yamaysyah Salma; Ananda, Rahmatia; Asrul, Asrul; Wahyu, Wahyu
Inspirasi: Jurnal Pengabdian Masyarakat Vol. 1 No. 4 (2024): Inspirasi: Jurnal Pengabdian Masyarakat
Publisher : Inspirasi: Jurnal Pengabdian Masyarakat

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Abstract

The community service activity in RT 10 Kelurahan Manggar, Balikpapan Timur, aimed to enhance the value of porang plants through diversification into processed food products. The program consisted of five stages: Forum Group Discussion (FGD), socialization, demonstration, mentoring, and branding training. The community was taught to process porang into flour, chips, and nuggets, along with marketing training to improve product competitiveness. The provision of a dehydrator supported the sustainability of independent porang processing. The program successfully achieved its objectives by increasing the community’s knowledge and skills in utilizing porang. This initiative created new economic opportunities based on local commodities, serving as a sustainable model for local resource development.
Pengaruh Jenis Kemasan dan Suhu Penyimpanan Terhadap Kualitas Mutu Organoleptik dan Fisik Buah Salak Pondoh Hutabarat, Michael Alexander; Mohwadati, Adisti Rofiah; Nainggolan, Eris Pransiscah; Lumbantobing, Febrina Natasya; Avanza, Mona Ridha; Bachtiar, Nova; Ananda, Rahmatia
JAGO TOLIS : Jurnal Agrokompleks Tolis Vol 5 No 3 (2025): September
Publisher : Universitas Madako Tolitoli

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56630/jago.v5i3.1037

Abstract

Penelitian ini bertujuan mengkaji pengaruh jenis kemasan (PP, PE, dan vakum) dan suhu penyimpanan (suhu ruang dan suhu rendah) terhadap mutu salak pondoh potong (Salacca edulis Reinw). Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor suhu dan dua kali pengulangan (duplo) pada setiap perlakuan. Analisis data dilakukan secara deskriptif, sedangkan penentuan masa simpan menggunakan metode Extend Storage Study (ESS). Uji organoleptik dilakukan dengan uji hedonik oleh 15 panelis semi-terlatih terhadap parameter warna, rasa, aroma, dan tekstur selama penyimpanan 0–3 hari. Uji fisik meliputi pengukuran kecerahan warna (L*), kadar gula (°Brix), dan susut bobot. Hasil menunjukkan bahwa kombinasi kemasan vakum dan suhu rendah paling efektif dalam mempertahankan mutu organoleptik dan fisik, serta memperpanjang masa simpan salak pondoh potong dibandingkan perlakuan lainnya.
Comparison of chemical characteristics in chips and porang flour typical East Kalimantan with commercial porang flour as a functional food Anggela, Anggela; Nabila, Yamaysyah Salma; Ananda, Rahmatia; Nainggolan, Eris Pransiscah
Jurnal Agrotek Ummat Vol 10, No 4 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i4.19373

Abstract

Porang is a tuber which is abundantly in Indonesia, especially in the East Kalimantan region. However, the potential of porang tubers is still not widely known and optimally developed, particularly in product diversification. The stages in this research consist of making porang’s chips, making porang’s flour, physicochemical analysis of porang’s flour. Based on the research results, the yield of porang chips was 19.12% and porang flour was 23.5%. The color of the flour produced is bright yellow, due to the carotenoid content in porang tubers. The proximate content of flour is dominated by the highest nutritional content in protein content (12.34%), while other proximate contents are as follows water content (12.29%), ash content (7.85%), fat content (1.54%), and carbohydrate content (65.98%) . The high protein and low fat content produced in the research shows the potential for East Kalimantan porang flour to be developed into a functional ingredient which is beneficial for health.
Co-Authors Anggela, Anggela Asrul Asrul Avanza, Mona Ridha Bachtiar, Nova Lumbantobing, Febrina Natasya Michael Alexander Hutabarat Mohwadati, Adisti Rofiah Nabila, Yamaysyah Salma Nainggolan, Eris Pransiscah Wahyu Wahyu