ABSTRAKTujuan yang hendak dicapai pada kegiatan KKN-PPM: 1) Memperoleh metode pengolahan ikan segar menjadi produk olahan ikan (bakso, nugget, dan kerupuk); 2) Memperoleh metode pengemasan produk olahan ikan (bakso, nugget, dan kerupuk) yang unik, modern, tahan lama, dan higienis; 3) Memperoleh produk olahan ikan (bakso, nugget, dan kerupuk) dalam kemasan yang siap untuk dipasarkan sehingga masyarakat memperoleh keuntungan dan dapat meningkatkan pendapatannya; dan 4) Terbentuknya sentra produk olahan ikan (bakso, nugget, dan kerupuk) yang berkelanjutan. Metode kegiatan yang diterapkan adalah partisipasif dan aksi yang melibatkan masyarakat kelompok sasaran, serta mahasiswa bertindak sebagai fasilitator. Kegiatan ini diikuti oleh 30 orang mahasiswa dan bermitra dengan kelompok tani Sejahtera Bersama yang beranggotakan 25 orang. Hasil yang telah dicapai pada kegiatan ini, yaitu masyarakat (kelompok tani Sejahtera Bersama) telah mememahami metode pengolahan dan pengemasan produk olahan ikan, serta kelompok mitra telah berhasil membuat produk olahan ikan dalam kemasan yang siap untuk dipasarkan. Dari hasil uji-t berpasangan, secara statistik ada perbedaan yang bermakna antara rata-rata soft skill mahasiswa sebelum dengan sudah pelaksanaan kegiatan KKN-PPM, dengan nilai sig. (2-tailed) sebesar 0,000 < 0,05 level of significant (α).Kata kunci: KKN-PPM, pemberdayaan masyarakat, produk ikan olahan ABSTRACTThe aims of this activity of KKN-PPM (Community Development Services-Community Empowerment Study) are; 1) To obtain the method of fresh fish processing to be processed fish products (fish meatball, nugget, and crack); 2) To obtain the method of processed fish product packaging (fish meatball, nugget, and crack); 3) To obtain the ready marketed packaging of processed fish products (fish meatball, nugget, and crack) so that the community derives the benefits and increase their incomes; and 4) To form the sustainability of processed fish product centre (fish meatball, nugget, and crack). The method that has been applied was participation and action that involved targeted group of community, and the students were utilized as facilitators. Participants in this activity consist of 30 students and collaborate with farmer group of Sejahtera Bersama with members of 25 persons. The result that had been obtained in this activity was the community (farmer group of Sejahtera Bersama) understand the method of processing and packaging of processed fish product, and the group of partners have succeeded in making processed fish products in packaging that is ready to be marketed. From the t-test pairs, statistically, there is significant differerent between average of student soft skill before and after the activity of of KKN-PPM (Community Development Services-Community Empowerement Study), with remark sig.(2-tailed) 0.000< 0.05 level of significant (α).
Delignification is the process of breaking lignocellulose into lignin, cellulose, and hemicellulose. The presence of lignin in lignocellulosic materials results in the limited utilization of cellulose. This article discusses lignin and the delignification process. There are various delignification methods from the literature study, namely physical, chemical, semi-chemical, mechanical, and enzymatic.
This study aims to learn the effect of the addition of different concentrations of tea on protein digestibility and physical properties of the product. This study has been completed from February to July 2014. This study begins with the process of making instant teh talua, then continue with product analysis. This study used a completely randomized design (CRD) with 5 treatments and 3 replications. Data were analyzed statistically by F test and if significantly different, followed by Duncan's test New Multiple Range Test (DNMRT) at 5% level. The treatment in this study include A (Without Tea Extract), B (5 g of Tea Extract in 100 ml of water), C (10 g of Tea Extract in 100 ml of water), D (15 g of Tea Extract in 100 ml of water), and E (20 g of Tea Extract in 100 ml of water). The results of this study showed that the addition of treatment between different tea extract gives significant effect on protein content, water-soluble portion, protein digestibility, and no significant effect on moisture content and water activities.
Papain merupakan enzim golongan protease yang banyak digunakan di industri. Salah satu proses penting dalam menghasilkan produk papain kasar adalah pengeringan. Penelitian ini bertujuan untuk mengetahui kadar air, kadar abu, kadar protein, dan aktivitas proteolitik papain kasar getah buah pepaya dengan berbagai metode pegeringan. Metode pengeringan yang digunakan pada penelitian ini, yaitu pengeringan matahari (solar drying), pengeringan kabinet (cabinet drying), pengeringan vakum (vacuum drying) dan pengeringan beku (freeze drying). Berdasarkan hasil penelitian yang dilakukan disimpulkan bahwa metode vakum menghasilkan aktivitas proteolitik tertinggi dibanding metode lainnya.
Angka pigment is one of food colorants that safe to used. It can be produced by subtrate that contain of sago hampas. The objective of the research was to get the appropriate of sago hampas particle size to produce the angkak pigment. The steps to produce of angkak pigment were (a) Preparation of raw materials (sago hampas and rice flour substrate with comparison 1:1 (12.5 : 12.5). This research used three treatments of sago hampas particle size (40-60 mesh, 60-80 mesh, and >80 mesh) with 3 replications, (b) Preparation of Monascus purpureus culture, (c) Solid state fermentation to produce angkak pigment using M. purpureus. The results of the research showed that the substrate with hampas sago particle size 40-60 mesh produced the best angkak pigment. The angkak pigment obtain the highest color intensity on λ 400 nm, λ 470 nm, λ 500 nm were 6004, 5110 and 3650 respectively, the highest used starch, antioxidant, toxicity, lovastatin and spore of M. purpureus were 11.07%, 45.95%, 1719.86 (LC50), 79 ppm, and 3.4 x 103 CPU/g respectively.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.