Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal Journal of Tropical AgriFood Jurnal Dehasen Mengabdi
Putri, Welin Camelia
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Social Sciences

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

Found 2 Documents
Search

 1 
Pengolahan Sosis dari Jamur Sawit sebagai Upaya Diversifikasi Olahan Pangan Di Desa Pondok Kubang Kabupaten Bengkulu Tengah Putri, Welin Camelia; Satriawan, Mugianto; Permata, Lusita Dian; Rohim, Ahmad
Jurnal Dehasen Mengabdi Vol 4 No 2 (2025): September-Februari
Publisher : Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/jdm.v4i2.8347

Abstract

Pondok Kubang Village is a village whose majority of people work as oil palm farmers. Oil palm plants that grow in the community's gardens produce good quality fruit because the community routinely fertilizes the gardens with natural fertilizers such as TKKS or better known as jangkos. The piles of TKKS in the garden produce oil palm mushrooms that can be consumed, but the community still does not utilize oil palm mushrooms optimally. Based on the results of the survey and socialization with the local community, community service was carried out by students in Pondok Kubang Village. The purpose of this service is to increase public awareness of the benefits of oil palm mushrooms and to make oil palm mushrooms a new product that will increase economic value. Making oil palm mushroom sausage is quite simple because the ingredients used are easy to obtain and of course more economical. The resulting oil palm mushroom sausage can be a food that is popular with all groups. In addition, PKK mothers who are involved in making oil palm mushroom sausages can use this knowledge as a basis for starting a business.
Karakteristik mutu sosis vegetarian jamur sawit (Volvariella volvaceae) dengan penambahan tepung biji durian termodifikasi Widawati, Lina; Putri, Welin Camelia; Prasetya, Andwini
Journal of Tropical AgriFood Volume 7 Nomor 2, Tahun 2025
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.7.2.2025.19764.85-92

Abstract

Sosis merupakan bentuk olahan pangan yang dibuat dari pencampuran daging halus dan tepung atau pati dengan bumbu serta bahan tambahan makanan yang diizinkan. Penelitian ini bertujuan untuk mengkarakteristik mutu sosis jamur sawit dengan penambahan tepung biji durian termodifikasi. Penelitian ini adalah penelitian faktor tunggal (penambahan tepung biji durian termodifikasi) yang disusun dalam Rancangan Acak Lengkap dengan 6 taraf perlakuan, yaitu 15, 30, 45, 60, 75, dan 90 g. Hasil penelitian menunjukkan bahwa penambahan porsi tepung biji durian termodifikasi berpengaruh tidak nyata (p > 0,05) terhadap respons organoleptik hedonik untuk warna, aroma dan penilaian keselurahan sosis jamur sawit, namun berpengaruh nyata (p < 0,05) terhadap respons organoleptik hedonik untuk rasa dan tekstur. Menggunakan metode pembobotan aditif, perlakuan yang memberikan respons organoleptik hedonik terbaik adalah penambahan tepung biji durian termodifikasi sebanyak 45 g. Perlakuan tersebut menghasilkan sosis dengan karakteristik sensoris hedonik suka untuk atribut warna, aroma, dan rasa, sedangkan untuk atribut tekstur dan penilaian keseluruhan mendapatkan respons agak suka. Karakteristik kimia sosis jamur sawit tersebut adalah mempunyai kadar air, serat dan protein, berturut-turut 69,73%, 3,25%, dan 10,00%.
Co-Authors Andwini Prasetya, Andwini Lina Widawati Permata, Lusita Dian Rohim, Ahmad Satriawan, Mugianto