Pelatihan Pembuatan Frozen Food (Bakso Sapi dan Bakso Ikan) sebagai Usaha Rumahan Penggerak Roda Perekonomian Keluarga dimasa Pandemi di Desa Cibadak Kecamatan Ciampea Kabupaten Bogor

Sukiman, Maman; Irawan, Candra; Utami, Andita; Putri, Imalia Dwi; Suhartini, Suhartini; Ramadhanti, Annisa; Dewanta, Avisani

doi:10.55075/jpm-aka.v2i1.81

Cited by 2 publications

(2 citation statements)

References 3 publications

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“…Based on this, it can be said that food whose quality is maintained in the long term cannot be separated from BTP (Food Additives) mixtures. 21 Food additives for thickening used are usually STPP (Sodium Tripolyphosphate) with a usage limit of around 0.3% -0.5% which is basically an emulsifying salt group that prevents the separation of fat in food and also a stabilizer group that can stabilize and make food homogeneous. Based on these functions, STPP can also be used as a thickener in food.…”

Section: Discussionmentioning

confidence: 99%

Borax analysis with spectrophotometry on meat bakso of frozen food that sold in modern markets and traditional markets in Palembang

Siti Rohani,

Yanti Rosita,

Vina Pramayastri

et al. 2023

Int J Ecophysiol

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Meatballs are one of the processed meat products that are in great demand by all levels of society. Along with the times and changes in public consumption trends, currently meatballs are turning into frozen food which is more simple and practical for cooking anytime. As processed frozen meat, making frozen food meatballs are often added with food additives (BTP) to maintain food quality such as preservatives, thickeners, and dyes. Borax is a dangerous chemical that is often added to food as a thickening agent. This study aims to determine and compare frozen food meatballs sold in modern markets and traditional markets in Palembang City which contain borax based on physical tests and to analyze borax levels using UV-Vis spectrophotometry. In this study, the maximum wavelength obtained to measure the absorbance of the 10 samples that have been prepared is 423,50 nm. Determination of the standard borax solution curve that has been made with various concentrations were 5 ppm, 10 ppm, 20 ppm, and 30 ppm. The obtained linear equation y = 0,0352x + 0,2047 with coefficient correlation (r) 0,9631. The levels of borax contained in the frozen food meatballs as the research samples were sample A contained 13,322 µg/ml, sample B contained 9,392 µg/ml, sample C contained 12,688 µg/ml, sample D contained 23,379 µg/ml, sample E contained 29,127 µg /ml, sample F was 24,821 µg/ml, sample G was 17,583 µg/ml, sample H was 15,595 µg/ml, the sample I was 26,665 µg/ml, sample J was 12,460 µg/ml. Based on physical tests, the characteristics of frozen food meatballs containing borax showed a brighter color, an unnatural smell, very chewy, and hard texture that is difficult to destroy. In conclusion, the ten samples of frozen food meatballs tested all contained borax with varying levels.

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Section: Discussionmentioning

confidence: 99%

Borax analysis with spectrophotometry on meat bakso of frozen food that sold in modern markets and traditional markets in Palembang

Siti Rohani,

Yanti Rosita,

Vina Pramayastri

et al. 2023

Int J Ecophysiol

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“…Produk yang paling banyak peminatnya dan akan laku dijual adalah makanan. Jenis makanan yang permintaannya meningkat saat ini adalah makanan yang dapat bertahan lama dan praktis seperti frozen food (Sukiman et al, 2022). Bakso ikan merupakan salah satu bentuk olahan food grade perikanan yang diperoleh dari campuran daging ikan dan tepung tapioca yang telah dibumbui (Sarih et al, 2021) Bakso merupakan salah satu produk olahan daging yang sangat digemari oleh masyarakat.…”

Section: Pendahuluanunclassified

Pemberdayaan Perempuan Melalui Diversifikasi Produk Berbahan Baku Udang Untuk Meningkatkan Ekonomi Keluarga

Megasari

Bulotio

2023

PARTA

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Tujuan dari kegiatan Pengabdian Kepada Masyarakat (PKM) ini adalah untuk memberikan pelatihan dan pendampingan pengolahan bahan pangan khususnya udang sebagai bahan utama pembuatan bakso. Pedekatan pelatihan ini menggunakan beberapa metode yaiu; (1) persipan; (2) ceramah dan diskusi dan (3) demonstrasi pengolahan udang menjadi bakso. Setelah pelatihan diadakan dengan metode ceramah, diskusi dan praktik terdapat perubahan secara signifikan pada peserta. Hal ini ditunjukkan dengan adanya peningkatan pengetahuan dan pemahaman masyarakat tentang diversifikasi olahan pangan dari udang dan semua kelompok peserta pelatihan berhasil menyelesaikan pembuatan bakso dengan rasa yang cukup gurih. Selain itu, testimoni beberapa peserta menyatakan dengan adanya pelatihan ini memberikan pencerahan kepada mereka, bahwa pengolahan bakso bisa di variasikan tidak hanya menggunakan daging sapi, ayam atau ikan saja tetapi juga bisa menggunakan udang.

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Pelatihan Pembuatan Frozen Food (Bakso Sapi dan Bakso Ikan) sebagai Usaha Rumahan Penggerak Roda Perekonomian Keluarga dimasa Pandemi di Desa Cibadak Kecamatan Ciampea Kabupaten Bogor

Cited by 2 publications

References 3 publications

Borax analysis with spectrophotometry on meat bakso of frozen food that sold in modern markets and traditional markets in Palembang

Borax analysis with spectrophotometry on meat bakso of frozen food that sold in modern markets and traditional markets in Palembang

Pemberdayaan Perempuan Melalui Diversifikasi Produk Berbahan Baku Udang Untuk Meningkatkan Ekonomi Keluarga

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