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Sutanto, Saiman
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PENGARUH PENGULANGAN PENGGORENGAN TERHADAP KANDUNGAN ASAM LEMAK BEBAS DAN VISKOSITAS MINYAK HASIL PENGGORENGAN: Effect of Repeated Frying Against Free Fatty Acid Content and Viscosity Oil Frying Repeatedly Sutanto, Saiman; Rahman, Rahmawati; Abriana, Andi
Jurnal Ilmiah Ecosystem Vol. 16 No. 3 (2016): Ecosystem Vol 16 No 3, Oktober-Desember 2016
Publisher : Lembaga Penelitian dan Pengabdian pada Masyarakat Universitas Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Changes that occur chemically and physically on cooking oil used to fry during which in turn will affect the quality of the product is fried. The chemical changes that occur such as free fatty acid, thiobarbituric acid, peroxide; whereas physical changes such as: color, smoke point, viscosity, smell and taste. The resulting chemical changes, namely an increase in free fatty acids and physically namely oil colors become darker, the increase in viscosity and a decrease in smoke point. This study aims to determine the free fatty acid content and viscosity of the oil that has been used repeatedly. The results of this study are expected to produce information about the quality of frying oil that has been used repeatedly, so that it can be seen up to frying how many times the result of frying oil can still be used. Repetition frying can lead to increased free fatty acids in the oil frying and getting repeatedly used the free fatty acid content further increased. Repetition of frying oil used more and the quality has gone downhill since free fatty acid content is higher. The content of free fatty acids in the oil was frying chicken giving a very real difference to the result of frying oil bananas. Repetition pan many times can increase the viscosity of the oil. The viscosity of the oil was frying bananas providea very real difference to the chicken frying oil
Penggunaan Edible Coating Dalam Pengawaten Buah Kelengkeng Dimocarpus longan Lour Laga, Suriana; Sutanto, Saiman; Fatmawati, Fatmawati; Halik, Abd.; Sheyoputri, Aylee Christine Alamsyah
Jurnal Ilmiah Ecosystem Vol. 21 No. 2 (2021): ECOSYSTEM Vol. 21 No 2, Mei - Agustus Tahun 2021
Publisher : Lembaga Penelitian dan Pengabdian pada Masyarakat Universitas Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35965/eco.v21i2.1126

Abstract

Masalah yang sering muncul  pada buah-buahan adalah adalah cepatnya mengalami kerusakan karena proses respirasi dan transpirasi sehingga akan memperpendek umur simpan. Salah satu upaya memperpanjang kesegaran buah Kelengkeng dengan pemakaian Edible Coating.  Penelitian ini bertujuan untuk mengetahui kemampuan Edible Coating sebagai pengemas buah Kelengkeng selama penyimpanan. Perlakuan penelitian terdiri atas aplikasi Edible Coating (Kontrol) dan lama penyimpanan (1 hari, 2 hari, 3 hari, 4 hari, 5 hari dan 6 hari). Parameter yang diamati adalah susut berat, kadar air dan warna. Rancangan percobaan yang digunakan adalah rancangan acak lengkap pola faktorial dengan dua kali ulangan. Pengaruh perlakuan aplikasi Edible Coating dan lama penyimpanan berpengaruh sangat nyata terhadap susut berat, kadar air dan warna buah Kelengkeng. Penggunaan Edible Coating sebagai pelapis mampu mengurangi susut berat buah Kelengkeng, mempertahankan kadar air dan warna buah Kelengkeng selama penyimpanan. The problem that often arises in fruits is that they are quickly damaged due to the respiration and transpiration processes so that they will shorten their shelf life. One of the efforts to extend the freshness of Longan fruit is by using Edible Coating. This study aims to determine the ability of Edible Coating as a packaging for longan fruit during storage. The research treatment consisted of Edible Coating application (Control) and storage time (1 day, 2 days, 3 days, 4 days, 5 days and 6 days). Parameters observed were weight loss, moisture content and color. The experimental design used was a completely randomized design with a factorial pattern with two replications. The effect of Edible Coating application treatment and storage time had a very significant effect on weight loss, moisture content and color of Longan fruit. The use of Edible Coating as a coating is able to reduce the weight loss of longan fruit, maintain water content and color of longan fruit during storage
Komposit Rumput Laut Dan Surimi Lele Terhadap Mutu Bakso Halik, Abdul; Fatmawati, Fatmawati; Sutanto, Saiman; Laga, Suriana; Ramdanis, Ramdanis
Jurnal Ilmiah Ecosystem Vol. 21 No. 3 (2021): ECOSYSTEM Vol. 21 No 3, September - Desember Tahun 2021
Publisher : Lembaga Penelitian dan Pengabdian pada Masyarakat Universitas Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35965/eco.v21i3.1255

Abstract

Produksi rumput laut (Eucheuma cottonii) di Sulawesi Selatan meningkat signifikan dan berkontribusi terhadap total produksi di Indonesia. Namun peningkatan produksi belum dimanfaatkan secara maksimal khususnya pada bidang pangan. Fakta ini sangat berkaitan dengan strategi dalam pengololahan pasca panen. Salah satu strategi pengolahan diversifikasi produk pangan yakni membuat bakso dengan surimi ikan lele. Tujuan penelitian untuk menganalisis pengaruh komposit surimi ikan lele (Clarias) dan bubur rumput laut (Eucheuma cottonii), terhadap mutu bakso. Metode penelitian eksperimen, yang menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor dan  empat perlakuan, yaitu: faktor A sebagai perlakuan persentase bubur rumput laut (30%, 20%, 10%, dan  0%), sedangkan faktor B sebagai perlakuan persentase surimi lele (45%, 55%, 65%, dan 75%) dengan tiga kali ulangan. Parameter penelitian kadar protein, dan (uji sensorik dengan skalah hedonik) terhadap warna, aroma, tekstur, dan citarasa. Hasil penelitian diperoleh kandar protein bakso terendah 13,02% dan tertinggi 19,95% sehingga semua perlakuan memenuhi Syarat Mutu Bakso Ikan SNI No. 01-3818:2014. Sedangakan perlakuan 10% bubur rumput laut dan 65% surimi uji organoleptik memiliki nilai kesukaan warna (3,95/suka), aroma (3,93/suka), tekstur/kekenyalan (3,93/suka), dan citarasa (4,12/suka). Berdasarkan rerata nilai disimpulkan bahwa uji organoleptik bakso oleh panelis berada pada level suka. The production of seaweed (Eucheuma cottonii) in South Sulawesi increased significantly and contributed to the total production in Indonesia. However, the increase in production has not been used optimally, in the food sector. This fact is closely related to strategies in post-harvest processing. One of the food product diversification processing strategies is the manufacture of meatballs with catfish surimi. The purpose of the study was to analyze the effect of the composite of catfish surimi (Clarias) and seaweed (Eucheuma cottonii), on the quality of meatballs. Experimental research method, using Completely Randomized Design (CRD) with two factors and four treatments, namely: factor A as the percentage treatment of seaweed slurry (30%, 20%, 10%, and 0%), while factor B as the percentage treatment catfish surimi (45%, 55%, 65%, and 75%) with three replications. Research parameters protein content, and (sensory test with hedonic scale) on color, aroma, texture, and taste. The results obtained that the lowest protein content of meatballs was 13.02% and the highest was 19.95% so that all treatments met the Quality Requirements for Fish Meatballs SNI No. 01-3818:2014. Meanwhile, the treatment of 10% seaweed porridge and 65% surimi organoleptic test had a preference value of color (3.95/like), aroma (3.93/like), texture/elasticity (3.93/like), and taste (4.12/like). Based on the average value that the organoleptic test of meatballs by the panelists, was at the level of liking.
Studi Formula Permen Jelly Gelatin Dengan Buah Naga Merah Hylocereus polyrhizus L. Fatmawati, Fatmawati; Halik, Abdul; Sutanto, Saiman; Laga, Suriana; Pance, Yohanes
Jurnal Ilmiah Ecosystem Vol. 22 No. 2 (2022): ECOSYSTEM Vol. 22 No 2, Mei - Agustus Tahun 2022
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35965/eco.v22i2.1522

Abstract

Buah naga merah memiliki kandungan gizi dan air yang tinggi, sehingga mudah mengalami kerusakan. Oleh sebab itu dibutuhkan pengolahan agar dapat meminimalisir volume kerusakan, serta dapat menghasilkan prodak baru yang lebih awet. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi campuran gelatin dan ekstrak buah naga merah yang tepat dalam pembuatan permen jelly. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial. Faktor pertama konsetrasi sari buah naga merah (50; 45; 40)% dan faktor kedua konsentrasi gelatin (8; 13; 18)% dan 3 kali ulangan. Parameter yang diamati kadar air, vitamin-C, dan uji organoleptik meliputi: warna, aroma, tekstur, dan citarasa. Data penelitian diolah dengan teknik analisis sidik ragam ANOVA dengan uji lanjut Beda Nyata Terkecil (BNT). Hasil penelitian diperoleh permen jelly terbaik yaitu 50% sari buah naga merah dan 8% gelatin, hasil ini berdasarkan penilaian dari 25 panelis setengah terlatih terhadap warna 4,79 (suka) dan aroma 4,79 (suka), tekstur /kekenyalan 4,09 (suka) dan citarasa 4,05 (suka). Sedangkan vitamin-C 0,83%, dan kadar air 64,15% permen jelly semua perlakuan melebihi standar mutu permen lunak dari SNI No.3547.02-2008 yaitu kadar air permen lunak maksimal 20%.
Kajian Perbandingan Bahan Dengan Pelarut Terhadap Pektin Dari Kulit Buah Markisa Laga, Suriana; Sutanto, Saiman; Fatmawati, Fatmawati; Halik, Abdul
Jurnal Ilmiah Ecosystem Vol. 22 No. 2 (2022): ECOSYSTEM Vol. 22 No 2, Mei - Agustus Tahun 2022
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35965/eco.v22i2.1557

Abstract

Pemanfaatan limbah kulit buah markisa yang melimpah untuk digunakan sebagai sumber pektin. Telah diteliti pengaruh perbandingan bahan dengan larutan pengekstrak terhadap sifat-sifat pektin kulit buah markisa. Penelitian  bertujuan untuk melihat pengaruh perbandingan bahan dengan larutan pengekstrak terhadap Total Pektindan mutu pektin yang dihasilkan.Perlakuan penelitian terdiri atas perbandingan bahan dengan larutan pengekstrak ( 1: 5, 1 ; 10, 1 : 15 dan 1 : 20 ). Parameter yang diamati adalah total pektin, kadar air, kadar metoksil dan kadar asam poligalakturonat. Rancangan percobaan yang digunakan adalah rancangan acak lengkap pola factorial dengan dua kali ulangan.Pengaruh perbandingan bahan dengan pelarut berpengaruh nyata terhadap total pektin tetapi tidak berpengaruh nyata terhadap kadar air, kadar metoksil dan kadar asam poligalakturonat pektin kulit buah Markisa.. Semakin banyak penggunaan pelarut  total pektin kulit buah Markisa yang dihasilkan semakin tinggi. Total pektin tertinggi diperoleh dengan perbandingan bahan dengan pelarut 1 : 20 yaitu 14,28%. Utilization of abundant passion fruit peel waste to be used as a source of pectin. The effect of the ratio of the material with the extracting solution on the pectin properties of passion fruit peel has been investigated. The aim of the study was to see the effect of the ratio of the ingredients to the extracting solution on the total pectin and the quality of the pectin produced. The research treatment consisted of the ratio of the ingredients to the extracting solution (1:5, 1; 10, 1:15 and 1:20). Parameters observed were total pectin, water content, methoxyl content and polygalacturonic acid content. The experimental design used was a completely randomized design with a factorial pattern with two replications. The effect of the ratio of material to solvent had a significant effect on total pectin but had no significant effect on water content, methoxyl content and polygalacturonic acid content of passion fruit rind. Passion fruit rind pectin produced was higher. The highest total pectin was obtained with a ratio of material to solvent of 1: 20, namely 14.28%.
Co-Authors Abdul Halik Andi Abriana, Andi Aylee Christine Alamsyah Sheyoputri Fatmawati Fatmawati Halik, Abd. Pance, Yohanes Rahman, Rahmawati Ramdanis, Ramdanis Suriana Laga