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All Journal PENA AKUATIKA : JURNAL ILMIAH PERIKANAN DAN KELAUTAN AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Aptekmas : Jurnal Pengabdian Kepada Masyarakat
Ira Gusti Riani
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Hedonic Test on Pempek with Beta Carotene Fortification from Different Concentrations of Carrot Puree Badrul, Ahlam Inayatullah; Aldilla Sari Utami; Nia Boru Ritonga; Ira Gusti Riani; Munir, Muhammad Abdurrahman
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.715

Abstract

Pempek is a traditional food from South Sumatra that is highly regarded and very popular among the people of Indonesia. This food is usually made with tapioca, minced fish, water, salt and MSG. This study aims to create an innovation, namely beta carotene fortification in pempek dough. Hedonic tests were conducted to determine the level of respondent preference for the addition of carrot concentration in terms of color, aroma, flavor and texture. This study employed a Completely Randomised Design (CRD) with four treatments and three replications, namely: P0 (0% carrot puree), P1 (5% carrot puree), P2 (10% carrot puree), and P3 (18% carrot puree). Hedonic test data were analysed statistically using analysis of variance, and further DMRT tests were conducted. The results of this study indicate that the addition of 10% carrots to making snakehead fish pempek has a very significant effect (P < 0.01) on improving the hedonic colour, taste, aroma, and texture. It can be concluded that the addition of carrot, up to 10% as a source of beta-carotene, in making pempek can increase the level of panellists' preference for colour, taste, aroma, and texture. The best treatment is the addition of 10% carrots to the formulation of snakehead fish pempek, in terms of its colour, taste, aroma, and texture. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-BeingSDG 12: Responsible Consumption and Production
EDUKASI KODE KEMASAN DAN KEMASAN RAMAH LINGKUNGAN PADA UMKM JAJAN BIE PALEMBANG Erlinawati; Ira Gusti Riani; Raudhatus Saadah
Aptekmas Jurnal Pengabdian pada Masyarakat Vol 7 No 3 (2024): Aptekmas Volume 7 Nomor 3 2024
Publisher : Politeknik Negeri Sriwijaya

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Abstract

Bie's snack packaging currently still uses plastic and Stryofoam. This packaging is still commonly used by household, micro and medium entrepreneurs because it is cheaper, practical and easy to find. However, this type of packaging is not environmentally friendly. This service aims to educate about plastic packaging codes and environmentally friendly packaging for Palembang Bie Snack. This activity began with a location survey and discussion with the owners of Palembang Bie Snack regarding the problems faced in entrepreneurship. This activity was carried out offline by providing knowledge and information regarding packaging codes, types of packaging, dangers of packaging and packaging that is environmentally friendly and safe for food. It is hoped that after this training the community will have the ability to process coconut water into nata de coco.
DAYA TARIK DAN KANDUNGAN GIZI COOKIES IKAN GABUS (Channa striata) SEBAGAI ASUPAN BERGIZI: The Attraction and Nutritional Content of Snakehead Fish Cookies (Channa striata) as a Nutritious Intake Madyasta Rarassari; Ira Gusti Riani; Raudhatus Sa&#039;adah; Viara Ghofaroh; Mia Ramadhini; Ellshadday M. Galingging
Pena Akuatika : Jurnal Ilmiah Perikanan dan Kelautan Vol. 25 No. 1 (2026): PENA AKUATIKA JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Fakultas Perikanan Universitas Pekalongan

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Abstract

Cookies merupakan salah satu camilan populer yang dapat dikembangkan menjadi pangan fungsional dengan menambahkan bahan bergizi seperti ikan gabus (Channa striata), yang kaya akan protein. Penelitian ini bertujuan untuk menilai daya tarik cookies ikan gabus berdasarkan uji organoleptik, mengetahui kandungan gizinya, serta mengembangkan produk alternatif tinggi protein. Metode yang digunakan meliputi pembuatan cookies dengan tiga formulasi (P0: kontrol, P1: 20% tepung daging ikan gabus + 10% tulang ikan gabus, dan P2: 10% tepung daging ikan gabus + 20% tulang ikan gabus), dilanjutkan dengan uji hedonik oleh 31 panelis dan analisis kadar protein. Berdasarkan hasil uji hedonik diketahui bahwa sampel P0 merupakan cookies yang paling disukai oleh panelis pada keempat atribut yang dinilai, yaitu tekstur 4,32, rasa 4,22, aroma 4,29, dan warna 4,38. Sampel P2 berada di urutan kedua dengan nilai hedonik lebih tinggi dibanding P1 pada atribut tekstur 3,61, rasa 3,48, dan warna 3,93, namun sedikit lebih rendah pada aroma 3,83 dibandingkan P1 4,00. Sementara itu, sampel P1 memperoleh skor terendah pada atribut tekstur 3,32, rasa 3,25, dan warna 3,74. Hasil penelitian menunjukkan bahwa formulasi P2 memiliki kadar protein tertinggi sebesar 20,54% dan rata-rata kesukaan panelis 3,71, menunjukkan produk masih disukai secara sensoris. Cookies ikan gabus formulasi P2 berpotensi sebagai camilan bergizi dan praktis yang layak dikembangkan. Kata kunci: Cookies, ikan gabus, pangan fungsional, protein, organoleptik
Co-Authors Aldilla Sari Utami Badrul, Ahlam Inayatullah Ellshadday M. Galingging Erlinawati Madyasta Rarassari Mia Ramadhini Muhammad Abdurrahman Munir Nia Boru Ritonga Raudhatus Sa&#039;adah raudhatus saadah Viara Ghofaroh