This study uses a Randomized Block Design (RAK) arranged as factorial consisting of two factors: the varieties of cassava and fish with six combinations treatment and repeated three times. The parameters observed in this study is the physical test includes elasticity and Expressible Moisture Content (EMC) test. While the organoleptic test includes the taste, flavour and color using hedonic test. The results of this study showed, the highest elasticity level of pempek found in interaction of V1J1 treatment (mango varieties and snakehead fish) with a value of 522.23 Newton and lowest in interaction of V3J2 treatment (mentik urang and varieties of Parangparang Fish) with a value of 339.91 Newton. The highest water holding capacity of pempek contained in interaction of V1J1 treatment (99.45%) and the lowest in interaction of V3J2treatment (96.80%). A sensory test of the highest level of pempek in treatment V1J1 (mango varieties and snakehead fish) with an average value of 4.00, which means preferred by 20 panelists.
This research was conducted to determine the organoleptic of fermented sardine pempek lenjer. The research was conducted at the Laboratory of the Faculty of Agriculture, University of Muhammadiyah Palembang and the Laboratory of the Faculty of Agriculture, University of Sriwijaya Palembang from October 2021 to April 2022. The research method used a non-factorial randomized block design (RBD) with research factors consisting of 4 levels P0 (without fermentation/control) , P1 (12 hours of fermentation time), P2 (24 hours of fermentation time), P3 (36 hours of fermentation time) were repeated 5 times. The results of the F test on the organoleptic test were followed by the tukey and dunnet tests. Parameter observation is organoleptic test. The results showed organoleptic test; sense of value 4.05; aroma with the highest value 4.10; and the highest value color is 3.80.
Catfish is a fish that is well known in the community and has high nutritional value. Plaju Darat Village, Plaju District is a city in Palembang where many people raise catfish. Catfish are generally processed into catfish pecel or catfish mangut. The implementation of this service activity aims to increase the potential of catfish and diversify processed catfish. The service method is carried out by counseling and accompanied by the practice of making catfish nuggets. The results obtained from this service increase the knowledge and skills of processing catfish into catfish nuggets. It is hoped that the catfish farming community in Plaju Darat Village, Plaju District, can implement their knowledge and skills to increase the added value of catfish into catfish nuggets and increase family income.
Government Ogan Ilir Regency is committed to alleviating the stunting problem, especially for most farming families suffering from stunting. The research was conducted on mothers' toddler nutrition not aged 13 to 59 months in the Farming families in nine Posyandu (Integrated Healthcare Posts) in three different sub-districts, based on the Decree of the Regent of Ogan Ilir 2023, Number 188/KEP/DPPPAPPKB/2023 concerning Lokus Village Acceleration Reducing Stunting. The sample used a purposive sampling technique with 17 questions grouped into three parts. Data was analyzed using descriptive quantitative and partial least squares (PLS) analysis. The research results show that factor education is the highest for mothers influenced by the lack of knowledge about source nutrition for toddlers. The income factor is the highest family influenced by the nutrition choices menu when there is money—the priority of using cash in the house and the assumption that work no means wealthy. The schedule influences the highest consumption factor. All variables have convergent validity and are related to mutual relationships. The condition results in a social economy and farming families. The incidence of stunting in Ogan Ilir Regency was 59.8 %, significantly influenced by education and income factors. The effect of the moderation factor education is confirmed to be a significant strengthening factor of income and a factor that affects the consumption of farming families and stunts incidents in Ogan Ilir Regency. Additionally, the effects of moderation factor income were confirmed to be very significant, strengthening factor consumption farming families to stunting incidents in Ogan Ilir Regency.
Tofu is one of the foods in great demand by the public with affordable prices and fulfils the needs of protein in the body. The main obstacle to tofu production is concise shelf life. Tofu has a shelf life of one to two days without preservatives even though it is stored at a low temperature, which is a maximum temperature of 15°C. The way to reduce food ingredients' damage could be using natural origin and synthetic preservatives. The crown of god fruit can be used as a preservative of food from nature because it contains antioxidants and antimicrobials. This study aims to determine the Total Plate Count (TPC) of tofu stored with the fruit flour of the crown of god fruit. The method used is a Non-Factorial Group Randomized Design (RAK) consisting of six levels of treatment and repeated four times. The soaking of tofu in various powders of god's crown fruit as a natural preservative has a very noticeable effect on the Total Plate Count (TPC) after five days of storage. The highest number of microbes in the M0 treatment (without the provision of god's crown fruit flour) with an average value of 2.73x102 CFU/g and the lowest number of microbes in the M4 treatment (0.125g) with an average value of 0.93x102 CFU/g.
Produksi laos yang berlimpah dengan fluktuasi harga jual membuat pendapatan petani laos tidak menentu. Kelurahan Sukamulya membangun UMKM Serundeng Laos dengan memberdayakan ibu-ibu rumahtangga untuk mengatasi permasalahan tersebut. Namun, produksi serundeng laos menghadapi permasalahan dalam memproduksi, yaitu tidak diproduksi secara kontinu akibat masih rendahnya penjualan. Melihat bauran pemasaran pada produk serundeng laos, pengemasan dan pelabelan produk masih blm tepat. Selain itu, pemasaran produknya juga masih terbatas. Untuk itu, diperlukan penyuluhan pengemasan dan pelabelan serta strategi pemasaran online yang tepat agar UMKM serundeng laos menjadi lebih baik. Pengabdian Kepada Masyarakat ini bertujuan untuk memberikan motivasi dan keterampilan kepada masayarakat untuk mampu memahami bagaimana pengemasan dan pelabelan yang tepat serta strategi pemsaran online yang baik. Lokasi Pengabdian Kepada Masyarakat dilaksanakan di Kelurahan Sukamulya, kecamatan Sematang Borang Kota Palembang pada tanggal 12-19 Februari 2020. Metode yang digunakan yaitu, penyuluhan dan pelatihan kepada peserta tentang pengemasan, pelabelan serta strategi pemasaran online. Pelaksanaan kegiatan ini diikuti oleh 26 peserta, yang diikuti dengan antusias dan diskusi yang hidup selama pelatihan berlangsung. Hasil Pengabdian Kepada Masyarakat ini menunjukkan bahwa metode pengabdian berupa penyuluhan, pelatihan, seta tanya jawab sangat tepat dalam memberikan pemahaman tentang pengemasan dan pelabelan serta strategi pemasaran online yang tepat
ABSTRACT The objective of this research is to know the fortification of different flour moring on the resulting crayfish cracker, to know the fortification of different maize flour on the protein content and the water content of the resulting Siam sponge crackers and to know the fortification of different kelor leaf flour on the color, the aroma , taste and crunchiness of fish crackers. This research was conducted in the laboratory of Agriculture Faculty of Muhammadiyah University of Palembang and in the laboratory of Research Center and Industrial Standardization of Palembang in April 2017 until April 2018. This research used Randomized Block Design (RAK) , hedonic test and test ranking. Fortification of kelor leaf flour significantly affected protein content and water content of Siamese fish crackers. The highest protein content and the lowest water content of Siamese fish crackers were found in treatment of P3 (fortification of 3% moringa flour from fish meat weight) with an average value of 10.79% and 13.58%. The result of organoleptic test of fish crackers of siamese fish is done to the color, aroma, taste and the level of crispness. The result of hedonic test of color, flavor, taste and crunchiness of Siamese fish cracker cracker with the highest favorite level value is found in P3 treatment (fortification of 3% moringa flour from fish meat weight) with an average value of 3.50 (preferred criteria) 3.95 (criteria rather preferred by panelists), 4.30 (criteria favored by panelists) and 0.48 (crunching criteria). ABSTRAK Penelitian ini bertujuan untuk mengetahui penambahan tepung daun kelor yang berbeda pada kerupuk ikan sepat siam yang dihasilkan, mengetahui penambahan tepung daun kelor yang berbeda pada kadar protein dan kadar air kerupuk ikan sepat siam yang dihasilkan dan mengetahui penambahan tepung daun kelor yang berbeda pada warna, aroma, rasa dan tingkat kerenyahan kerupuk ikan sepat siam yang dihasilkan. Penelitian ini dilaksanakan di laboratorium Fakultas Pertanian Universitas Muhammadiyah Palembang dan di laboratorium Balai Riset dan Standardisasi Industri Palembang pada bulan April 2017 sampai dengan bulan April 2018. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK), uji hedonic dan uji ranking. Penambahan tepung daun kelor berpengaruh sangat nyata terhadap kadar protein dan kadar air kerupuk ikan sepat siam. Kadar protein tertinggi dan kadar air terendah kerupuk ikan sepat siam terdapat pada perlakuan perlakuan P 3 (Penambahan tepung daun kelor 3% dari berat daging ikan) dengan nilai rata-rata 10,79% dan 13,58%. Hasil uji organoleptik kerupuk ikan sepat siam dilakukan terhadap warna, aroma, rasa dan tingkat kerenyahan. Hasil uji hedonik warna, aroma, rasa dan tingkat kerenyahan kerupuk ikan sepat siam dengan nilai tingkat kesukaan tertinggi terdapat pada perlakuan P 3 (Penambahan tepung daun kelor 3% dari berat daging ikan) dengan nilai rata-rata 3,50 (kriteria agak disukai), 3,95 (kriteria agak disukai panelis), 4,30 (kriteria disukai panelis) dan 0,48 (kriteria renyah).
This study aims to study various surimi formulations of Sangkuriang catfish (Clarias gariepsinus) for the resulting pempek, using the experimental method using a Randomized Block Design (RBD) arranged in a non-factorial manner with one treatment of various formulations of surimi Sangkuriang catfish (Clarias gariepsinus) consisting of of six factors and repeated four times. Pempek organoleptic test results with hedonic tests on color, aroma, and taste. The highest preference value for the color of pempek made from sangkuriang catfish surimi in the L1 treatment (0.25 parts of sangkuriang catfish surimi and 1.00 parts of tapioca flour) with a clean white pempek color typical of fish pempek with an average value of 4.30 (criterion panelists liked). The highest preference value for the taste and aroma of pempek made from sangkuriang catfish surimi was found in treatment L6 (1.50 parts of sangkuriang catfish surimi and 1.00 parts of tapioca flour) with a savory taste and dominant pempek aroma with an average value of 3 .90 (panelists preferred criteria) and 4.30 (panelists preferred criteria).
Selada merupakan sayuran yang di konsumsi mentah atau lalap. Selada adalah salah satu jenis sayuran yang mempunyai banyak keuntungan selain mudah di dapat, harga yang terjangkau dan memiliki vitamin dan serat yang dibutuhkan tubuh. Dalam mengkonsumsi selada harus memperhatikan tingkat keamanan karena terdapat berbagai cemaran pada sayuran selada mulai dari proses tanam sampai distribusi di pasar. Hasil dari pengabdian ini adalah masyarakat menjadi lebih paham tentang berbagai cemaran fisik dan biologi yamg terdapat pada sayuran dan bagaimana cara mengurangi cemaran tersebut.
Salah satu komoditas ikan air tawar yang melimpah di Indonesia adalah lele Sangkuriang (Clarias gariepinus). Diversifikasi olahan ikan lele sangkuriang saat ini berkembang seiring dengan kenaikan produksinya. Ikan lele Sangkuriang (Clarias gariepinus) berpotensi menjadi bahan baku surimi. Penelitian ini dilakukan untuk mengetahui pengaruh berbagai formulasi surimi ikan lele Sangkuriang (Clarias gariepsinus) terhadap kadar protein dan tekstur pempek yang dihasilkan, dengan metode eksperimen menggunakan Rancangan Acak Kelompok (RAK) yang disusun secara Non Faktorial dengan satu perlakuan berbagai formulasi surimi ikan lele Sangkuriang (Clarias gariepsinus) yang terdiri dari enam faktor dan diulang sebanyak empat kali. Parameter yang diamati dalam penelitian ini adalah untuk uji kimia yaitu kadar protein dan uji fisik meliputi tekstur (kekenyalan) dengan uji Texture Profile Analysis (TPA). Data uji kimia dan uji fisik dihitung menggunakan analisis keragaman Rancangan Acak Kelompok (RAK) non faktorial. Hasil pengamatan kadar protein pada berkisar antara 3,69% hingga 6,27%. Hasil pengamatan tekstur (tingkat kekenyalan) pada pempek berkisar antara 275,7gf sampai 1038,7gf. Kadar protein tertinggi terdapat pada perlakuan L6 (surimi ikan lele sangkuriang 1,50 bagian dan tepung tapioka 1,00 bagian) dengan nilai rata-rata 6,27% dan kadar protein terendah pada perlakuan L1 (surimi ikan lele sangkuriang 0,25 bagian dan tepung tapioka 1,00 bagian) dengan nilai rata-rata 3,69%. Tekstur (kekenyalan) pempek tertinggi terdapat pada perlakuan L1 (surimi ikan lele sangkuriang 0,25 bagian dan tepung tapioka 1,00 bagian) dengan nilai rata-rata 1038,7gf dan tekstur (kekenyalan) pempek terendah pada perlakuan L6 (surimi ikan lele sangkuriang 1,50 bagian dan tepung tapioka 1,00 bagian) dengan nilai rata-rata 275,7gf.
