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All Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) MPKM
Nurlaily, Rizka
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Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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Characteristics of Bonggolan Made from the Proportion of Pacific Tarpon (Megalops cyprinoides): Millet Flour (Setaria italica): Tapioca Flour and Carrageenan Addition Nurlaily, Rizka; Rosida; Yunita Satya Pratiwi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (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.v9i3.826

Abstract

Bonggolan is a typical food from Sidayu, Gresik Regency with chewy texture, savory taste and distinctive fish aroma. In this study, the process of making bonggolan from pacific tarpon meat using millet flour and tapioca flour, and the addition of carrageenan was studied. The purpose of this study was to determine the effect of the proportion of fish meat: millet flour: tapioca flour and the addition of carrageenan on the physicochemical and organoleptic characteristics of bonggolan, and to determine the best treatment combination of these treatments. This study used Completely Randomized Design (CRD) factorial pattern with two factors and three replications. The first factor was the proportion of fish meat: millet flour: tapioca flour (40:10:50, 30:20:50, 20:30:50). The second factor was the addition of carrageenan (1.0%, 1.5%, 2.0%). Data were analyzed using ANOVA at 5% level. If there was a significant difference, a further test was carried out at 5% DMRT. The results of the study showed that the proportion of fish meat: millet flour: tapioca flour (40:10:50) and the addition of carrageenan (2.0%) was the best treatment. In this treatment, the water content was 58.82%, ash content 3.28%, protein content 19.59%, fat content 4.45%, crude fiber content 3.55%, hardness 2133.35 g, springiness 0.95, and the level of preference for color parameters 3.80 (neutral), aroma 3.44 (neutral), taste 3.04 (neutral), and texture 3.36 (neutral).
Inorganic Waste Management And Ecobrick Making Training Pengelolaan Sampah Anorganik Dan Pelatihan Pembuatan Ecobrick Hidajat, Sjarief; Hilmiawan, Muhammad Teguh; Kamila, Shafa Dzikra; Nugraha, Dwiki Andreansyah; Putri, Rosalyta Rifany; Farizqi, Abdul Azis Naufal; Brilliantino, Akhmad Maliki; Rizki, Muhammad Miftahul; Rachmasari, Syafira Nur; Prasetyo, Dimas Bagus; Nurlaily, Rizka
Media Pengabdian Kepada Masyarakat ( MPKM ) Vol. 2 No. 02 (2025): Media Pengabdian Kepada Masyarakat (MPKM)
Publisher : Rey Media Grafika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.66084/mpkm.v2i02.357

Abstract

Sampah sebagai isu lingkungan terbesar di Indonesia. Setiap harinya, jutaan ton sampah dihasilkan, dan sebagian besarnya tidak dikelola dengan baik. Hal ini dapat menyebabkan berbagai masalah lingkungan, seperti pencemaran air, tanah, dan udara. Sampah terdiri atas dua jenis yaitu organik dan anorganik. Tujuan dari pembahasan ini adalah untuk mengetahui cara pengelolaan sampah anorganik dan disajikan dalam bentuk produk yang lebih bermanfaat. Metode yang digunakan adalah melalui pelaksanaan sosialisasi dan edukasi ecobrick untuk memperkenalkan pembuatan ecobrick kepada warga yang di Desa Domas, Kecamatan Trowulan, Kabupaten Mojokerto. Adapun cara sosialisasi dilakukan dengan lisan dan praktek. Pelatihan pembuatan ecobrick dilakukan setelah pelaksanaan sosialisasi dan edukasi. Hasil dari pelaksanaan yang dilakukan Pengelolaan sampah anorganik menjadi ecobrick dapat mengurangi dampak negatif dari penumpukan sampah di Desa Domas. Kegiatan pengelolaan sampah yang dilakukan dengan membuat ecobrick, bisa dimanfaatkan sebagai sarana pengetahuan masyarakat tentang pengelolaan sampah yang tepat.
Co-Authors Brilliantino, Akhmad Maliki Dimas Bagus Prasetyo Farizqi, Abdul Azis Naufal Hidajat, Sjarief Hilmiawan, Muhammad Teguh Kamila, Shafa Dzikra Nugraha, Dwiki Andreansyah Putri, Rosalyta Rifany Rachmasari, Syafira Nur Rizki, Muhammad Miftahul Rosida Yunita Satya Pratiwi