One of the innovations to increase the economic value of shrimp waste is the implementation of shrimp waste into shrimp sauce and its use in shrimp sauce tilapia dishes. The purpose of this study was to determine the protein and lead (Pb) content of shrimp waste and shrimp sauce, the degree to which shrimp sauce differed in aroma, taste, and color from commercial oyster sauce, and the degree to which panelists preferred shrimp sauce tilapia dishes via organoleptic tests. This was a two-repetition experimental study with a completely randomized design (CRD). The protein content was determined using the Kjeldahl semi-micro method, whereas the lead content was determined using the spectrophotometric method. The Duo-Trio Test was used to determine the difference in organoleptic properties between shrimp sauce and commercial oyster sauce, whereas ANOVA followed by DMRT was used to analyze the hedonic properties of shrimp sauce tilapia dishes. The results of this study indicate that shrimp waste contains 18.281 percent protein and shrimp sauce contains 6.107 percent protein. The content of lead (Pb) in shrimp waste was 0.750 mg/kg, while the content of lead (Pb) in shrimp sauce was 0.052 mg/kg. The organoleptic tests revealed that shrimp sauce had a distinct aroma, taste, and color from commercial oyster sauce, whereas the hedonic tests revealed no difference in the hedonic properties of the three dishes' aromas, but there were differences in the hedonic properties of their taste and properties. The three dishes exhibit hedonic color. Panelists preferred commercial oyster sauce tilapia dishes over shrimp sauce tilapia dishes and commercial oyster sauce mixed tilapia dishes in terms of aroma, taste, and color (1:1). The shrimp sauce formula should be refined further so that it more closely resembles commercial oyster sauce in terms of aroma, flavor, and color.
Schools use online student learning techniques in an effort to stop the Covid-19 pandemic. This government initiative aims to break the chain of the spread of Covid-19. Due to the lack of mastery of technology, many teachers in schools are still confused about how to use the online learning system and only give assignments without explaining the contents. As a result, online learning loses its effectiveness, which has an impact on student learning outcomes. This study aims to determine the Podcast media-based learning strategy. The method used in this study is a literature review. The unit of analysis in this study is journal articles that have been collected by researchers through Google Scholar during the period of 2022. The conclusion of this study shows that the learning strategy using Podcast media must involve consideration and introduction from the teacher first. Teachers need to know the age and level of education of students. In addition, to understand the material presented is theoretical or practical.
The parts of the starfruit plant, namely the leaves and fruit of the starfruit, have the potential to be made into a functional drink. Efforts that have been developed to use the leaves and fruit of starfruit are herbal medicine. This study aims to determine the chemical properties (antioxidant capacity and tannin content), physical properties (color) and differences in the selling price of the herbal medicine for starfruit leaves with different leaf and fruit ratios. The research design used was a completely randomized design (CRD) with a factor of different ratios between leaves and fruit with two repetitions. Data were analyzed using ANOVA (Analysis of Variance). If there are differences, then proceed with the Duncan Multiple Range Test (DMRT). The results showed that the highest antioxidant capacity and tannin content of starfruit leaves were found in the ratio of 80 percent: 20 percent herbal medicine. The highest color brightness (L) is found in the herbal ratio 60 percent: 40 percent. The redness color (a -) is in the ratio 80 percent: 20 percent and the yellow color (b +) is the highest in the ratio of 60 percent: 40 percent herbal medicine. Bagian tanaman belimbing wuluh yaitu daun dan buah belimbing wuluh sangat berpotensi untuk dibuat minuman fungsional. Upaya yang dikembangkan untuk pemanfaatan daun dan buah belimbing wuluh adalah sebagai jamu. Penelitian ini memiliki tujuan untuk mengetahui sifat kimia (kapasitas antioksidan dan kadar tanin), sifat fisik (warna) dan perbedaan harga jual jamu daun belimbing wuluh dengan rasio daun dan buah yang berbeda. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan faktor yaitu rasio yang berbeda antara daun dan buah dengan dua kali pengulangan. Data dianalisis menggunakan ANOVA (Analysis of Variance). Jika terdapat perbedaan, maka dilanjutkan dengan Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa kapasitas antioksidan dan kadar tanin jamu daun belimbing wuluh tertinggi terdapat pada rasio jamu 80 persen: 20 persen. Kecerahan warna (L) tertinggi terdapat pada rasio jamu 60 persen: 40 persen. Warna kemerahan (a+) terdapat pada rasio 80 persen: 20 persen dan warna kuning (b+) tertinggi terdapat pada rasio jamu 60 persen: 40 persen.
ABSTRAKMembangun kekuatan ekonomi desa hanya bisa dilakukan dengan menyejahterakan masyarakat melalui program pemberdayaan dan kemandirian masyarakat dalam kehidupan ekonominya. Tujuan pembangunan otonomi asli desa adalah mengembangkan prakarsa dari dalam (inward looking) dan menumbuhkan kekuatankekuatan baru masyarakat. Pada hakikatnya masyarakat dapat berkembang sesuai dengan potensi yang dimilikinya. Usaha pemberdayaan masyarakat mensyaratkan keterlibatan masyarakat. Hal ini dimaksudkan supaya menjadi subyek proses perencanaan dan mampu berkembang secara mandiri serta keberlanjutan sebagai unit sosial maupun unit ekonomi yang otonom. Kelembagaan yang mengakar pada masyarakat Desa Kaliangsana, Kecamatan Kalijati, belum mampu berkembang, baik ditinjau dari aspek ekonomi maupun aspek sosial. Pemberdayaan dilakukan dengan partisipatif warga masyarakat. Hasil yang dicapai dari program pemberdayaan ini adalah meningkatnya kapasitas pengelolaan pembangunan, khususnya penguatan ekonomi masyarakat melalui peran Bumdes dalam memberdayakan masyarakat di berbagai sektor usaha yang telah dibentuk. Program sarasehan, seminar, dan pelatihan masyarakat Desa Kaliangsana telah memiliki kemampuan mengantisipasi perubahan lingkungan makro.
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