Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal Buletin LOUPE (Laporan Umum Penelitian)
Ita Merni
Politeknik Pertanian Negeri Samarinda
Agriculture, Biological Sciences & Forestry

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

Found 2 Documents
Search

 1 
Liquid Smoke Yield Grade 3, Grade 2 and Grade 1 from Five Different Types of Plants Ita Merni; Aldo Kurniawan; Andi Yusuf
Jurnal Loupe Vol 20 No 01 (2024): June 2024
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v20i01.3013

Abstract

This research was motivated by the lack of optimal use of leaves in forest plants, while there are many types of leaves in the forest. One use of leaves is to use them as raw material for making liquid smoke. This research was conducted to determine the yield of liquid smoke on forest plant species from their leaves. The research method used is the pyrolysis method with indirect combustion. This research was carried out by treating forest plant raw materials, namely kerai paying leaves (Filicium decipiens L.), bungur leaves (Lagerstroemia speciosa), mahogany leaves (Swietenia macrophylla King), teak leaves (Tectona grandis) and sungkai leaves (Peronema canecens Jack). The results of the research showed that the results of liquid smoke from the 5 types of plant leaves, namely sungkai leaves, had the highest grade 3 yield of 23.83% and the lowest grade 3 yield, namely mahogany leaves, of 17.81%. In grade 2 sungkai leaves the highest percentage was 21.12% and mahogany leaves had the lowest yield with a percentage of 16.18%. Meanwhile, in grade 1, sungkai leaves have the highest yield percentage of 19.33% and mahogany leaves have the lowest yield, namely 15.03%.
Use of Grade 1 Liquid Smoke from Apus Bamboo (Gigantochia apus) Raw Material as A Preservative for Fresh Shrimp by Soaking Method at Different Concentrations Ita Merni; Akbar Pratama; Erina Hertianty; Taman Alex; Zahrotul Isti'anah Marroh; Teguh Rizali Zahroni
Jurnal Loupe Vol 20 No 02 (2024): December 2024
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v20i02.3184

Abstract

This research is motivated by the lack of optimal use of bamboo, where bamboo is a natural material that is relatively cheap, easy to obtain and is one of the plants whose use in society is less optimized. In its role as a plant, bamboo can also be used as a material for making liquid smoke for various food needs which can be used for preservation. Shrimp is also a food that people really like, but shrimp cannot last long so natural additives are needed so that shrimp can last longer. Therefore, this research aims to determine the effect of providing liquid smoke from bamboo on shrimp quality, including changes in the smell and texture of shrimp. Observations were carried out at the Non-Wood Forest Products Laboratory, Forest Products Processing Study Program, Samarinda State Agricultural Polytechnic. The research method was carried out by observing shrimp without preservation (control), preserving shrimp with different concentrations, namely 5%, 7% and 9%. Observations of changes in the smell and texture of preserved shrimp were carried out for 6 days. The research results showed that preserving shrimp using liquid smoke from grade 1 bamboo material at a concentration of 7% was more effective than the control, liquid smoke concentrations of 5% and 9%.
Co-Authors Akbar Pratama Aldo Kurniawan Andi Yusuf Erina Hertianty Taman Alex Teguh Rizali Zahroni Zahrotul Isti'anah Marroh