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All Journal Journal of Food and Culinary PRIMA: Journal of Community Empowering and Services
Wardani, Ceut Halimah Heca
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Environmental Science

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Karakteristik Organoleptik dan Kimia Nugget Ikan Kembung dengan Substitusi Tepung Talas Prajwalita Rukmakharisma Rizki; Wardani, Ceut Halimah Heca; Abdi, Yenny Febriana Ramdhan; Nadhilah, Dini; Suleman, Dini Nurilmi Putri
Journal of Food and Culinary Vol. 8 No. 1 [Juni 2025]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v8i1.12000

Abstract

Nugget merupakan salah satu contoh olahan daging siap saji. Bahan baku yang sering digunakan untuk produk nugget adalah hasil hewani berupa daging ayam. Ikan kembung dapat dijadikan sebagai bahan baku olahan produk untuk mengurangi penggunaan ayam broiler. Nugget juga dapat diinovasi dengan pencampuran bahan pengisi (filler). Tujuan pensubstitusian bahan pengisi yang berupa tepung terigu dengan tepung talas karena tepung talas merupakan produk lokal dan memiliki serat yang lebih tinggi daripada tepung terigu. Tujuan dari dilaksanakannya penelitian ini adalah untuk mengetahui hasil organoleptik dan analisis kimia pada nugget ikan substitusi tepung terigu dan tepung talas. Menggunakan metode Rancangan Acak Lengkap (RAL) dengan empat formulasi dan pengulangan sebanyak tiga kali. Pengujian sensoris menunjukkan formulasi terbaik terdapat pada sampel nugget dengan substitusi 30 g tepung talas dan 20 g tepung terigu. Hasil kimia nugget ikan dengan penambahan 30 g tepung talas dan 20 g tepung terigu memiliki karakteristik yaitu kadar air sebesar 46,27%, kadar protein sebesar 10%, dan kadar serat kasar sebesar 31,72%.
Keripik Kulit Singkong sebagai Upaya Pemanfaatan Limbah Bernilai Ekonomis di UMKM Keripik Selo Gedong Adi, Prakoso; Mulyani, Rizka; Wibowo, Citra Bherly Fantika; Khirana, Ragil Siwi Puspa; Kurniawati, Anisa; Maharani, Arum Puspa; Afif, Bowis Fatwa; Wardani, Ceut Halimah Heca; Amelia, Cindy; Damayanti, Dea Yoana Putri; Irawati, Dewi; Cahyani, Hanifah Eka; Falih, Amiwiti Fayyadh Islami; Lazuardi, Earlian Zaka Bintang
PRIMA: Journal of Community Empowering and Services Vol 7, No 1 (2023): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v7i1.65598

Abstract

Cassava Peel Chips as an Effort to Utilize Economic Value Waste in Keripik Selo Gedong MSME. Micro Small Medium Enterprise (MSME) Selo Gedong Chips has produced various chips, including cassava, banana, and bote. The obstacle is that cassava peel waste, which reaches 20% of the total cassava produced so far, has only been used as animal feed and has not been widely used for human consumption. Even though cassava peel still has the potential to be a healthy food because its fiber content is 15.20% (w/w). However, the high content of cyanide acid (HCN) (419.8 mg/kg) and its toxic nature is a weakness so it needs to be treated to reduce the toxicity. This activity aims to process cassava peel waste into cassava peel chips with economic value. To increase the selling value of the cassava peel chips, a cassava peel chip oil drainer was provided to increase the product's shelf life and attractive packaging was introduced for the cassava peel products. Based on the results of training in making cassava peel chips, soaking in salt for three days succeeded in reducing cyanide acid levels to a concentration suitable for consumption, namely 4.32 ppm. The formulations most preferred by the panelists were the balado flour and original flour formulations. One 80-gram package of cassava peel chips can be sold for IDR 6,500.00. Judging from the evaluation aspect, the enthusiasm of the training participants in making cassava peel chips has a high score. Apart from that, looking at the skill aspect, participants were able to produce cassava peel products that were safe to consume and crunchy with attractive packaging.
Co-Authors Abdi, Yenny Febriana Ramdhan Adi, Prakoso Afif, Bowis Fatwa ANISA KURNIAWATI Cahyani, Hanifah Eka Cindy Amelia, Cindy Damayanti, Dea Yoana Putri DEWI IRAWATI Falih, Amiwiti Fayyadh Islami Khirana, Ragil Siwi Puspa Lazuardi, Earlian Zaka Bintang Maharani, Arum Puspa Mulyani, Rizka Nadhilah, Dini Prajwalita Rukmakharisma Rizki Suleman, Dini Nurilmi Putri Wibowo, Citra Bherly Fantika