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PEMBERDAYAAN KELOMPOK PKK DAN MASYARAKAT MELALUI PEMANFAATAN BUAH PEDADA (Sonneratia caseolaris) DI DESA SEPAHAT, KECAMATAN BANDAR LAKSAMANA, KABUPATEN BENGKALIS Irvina Nurrachmi; Musrifin Galib; Dessy Yoswaty; Bintal Amin; Nursyirwani; Ragiel Ramadhan; Sari R. Al Haura; Rahma I. Utami; Dewi A. Mahmudah; Zurya Hanifa; Ilham Yurestira; Melania Syahada; Rajiv R. Putra; Ernanda P. Darmawan; Muhammad Hafizh
Journal of Rural and Urban Community Empowerment Vol. 2 No. 1 (2020)
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (505.672 KB) | DOI: 10.31258/jruce.2.1.56-62


Pedada fruit is a mangrove fruit that lives in brackish waters which grows a lot in coastal areas, especially in Bengkalis Regency, namely Bandar Laksamana District, Sepahat Village. The base of the pedada fruit is wrapped in flower petals, and is non-toxic. Sepahat villagers rarely consume Pedada fruit directly because of its sour taste, so a lot of it is wasted. The fruit contains untapped nutrients. Besides being able to be consumed directly, Pedada Fruit can also be processed into high-value food products such as jam, syrup, and candy because of its high vitamin C content. By seeing this potential, an idea emerged to make the Pedada fruit food processing technology as a high-selling product. The purpose of this community service activity is to provide great added value in terms of the results of food product technology, thereby increasing economic value and income for the Sepahat Village Community, as well as increasing the knowledge of the community. The method used in this activity was counseling on the benefits and processing of Pedada fruit. This activity produces processed pedada fruit products in the form of syrup, jam, and candy as well as increasing the creativity of human resources in Sepahat Village, Bandar Laksamana District, Bengkalis Regency to create a food product home industry.
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 1 (2022) Edisi 1 Januari s/d Juni 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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ABSTRACTThis study aimed to analyze the effect of adding catfish fillet by-products on the organoleptic quality characteristics of rissole. The research method was the experiment using a non-factorial Complete Randomized Design (CRD) with 4 levels of treatment, namely R0 (without a by-product of catfish fillet), R1 (250 grams by-product of catfish fillet), R2 (500 grams by-product of catfish fillet), R3 (750 grams by-product of catfish fillet). The tested parameters performed were organoleptic analysis (appearance, odor, taste, and texture) and proximate analysis (moisture content, ash content, protein content, and fat content). The results showed that the addition of catfish fillet by-products had a significant effect significant (p<0.05) on the quality characteristics of rissole. (R1) 250 grams was the best treatment with the characteristics of intact, attractive rissoles, and a brownish yellow color appearance, has a distinctive scent of rissoles with a hint of fish; a specific taste typical of the rissole and catfish, and distinctive taste of fish, tasty, good flavor; and the texture is compact and crispy. Furthermore, proximate value of R1 was 53,80% moisture content, 1,37% ash content, 6,93% protein content, and 3,71% fat content.Keywords: by-product, characteristics, rissoles, scrape meat.