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All Journal SAINSMAT Jambura Physics Journal SAINSMAT: Jurnal Ilmiah Ilmu Pengetahuan Alam Chemedu: Jurnal Ilmiah Pendidikan Kimia
Diana Eka Pratiwi
Jurusan Kimia, Universitas Negeri Makassar
Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Education Energy Materials Science & Nanotechnology Physics Other

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Journal : SAINSMAT: Jurnal Ilmiah Ilmu Pengetahuan Alam

 1 
Analisis Kandungan Gizi Kopi Biji Salak Desa Pekkabata Kecamatan Duampanua Kabupaten Pinrang Diana Eka Pratiwi; Suriati Eka Putri; Muhammad Ilham Wardhana haeruddin
Sainsmat : Jurnal Ilmiah Ilmu Pengetahuan Alam Vol 10, No 1 (2021): Maret
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35580/sainsmat101227672021

Abstract

Analisis kandungan gizi kopi biji salak Desa Pekkabata Kecamatan Duampanua Kabupaten Pinrang bertujuan untuk mengetahui kandungan protein, kadar lemak, dan karbohidrat yang terkandung dalam kopi biji salak produk PKM Badan Kontak Majelis Taklim (BKMT) Desa Pekkabata. Berdasarkan hasil wawancara dan observasi dengan masyarakat setempat, salak hasil panen biasanya dijual ke pasar dan juga biasanya dikonsumsi sendiri, namun biji salak hanya dibuang begitu salak. Dengan demikian tim pengabdi melakukan penyuluhan mengenai pembuatan kopi bijisalak. Berdasarkan hasil analisis diperoleh kadar protein sebesar 4,42%; kadar lemak 12,19%; dan kadar karbohidrat 46,74%.Kata kunci: kopi, biji salak, kandungan gizi. The analysis of the nutritional content of salak seed coffee in Pekkabata Village, Duampanua District, Pinrang Regency aims to determine the protein content, fat content and carbohydrates contained in the zalacca seed coffee products of Community Partnership Program (PKM) BKMT Pekkabata Village. Based on the results of interviews and observations with the local community, the farmed salak is usually sold to the market and is also usually consumed alone, however the zalacca seeds are only thrown away. Thus the PKM team conducted counseling on the making of zalacca seed coffee. Based on the analysis results obtained protein content of 4.42%; fat content 12.19%; and carbohydrate content of 46.74%.Keywords: coffee, salak seed, nutritional content.
Co-Authors Andi Indra Wulan Sari Ramadani Juintan Pratiwi Muhammad Anwar Rezky Kurniah Syam Suriati Eka Putri