Article Per Year (5 Year)
p-Index From 2019 - 2024
0.23
P-Index
This Author published in this journals
All Journal Jurnal Pengolahan Pangan JE (Journal of Empowerment)
Muliadin Muliadin
Sekolah Tinggi Perikanan dan Kelautan Palu
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Social Sciences

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
EMULSI KAYA OMEGA-3 DAN SQUALENEDARI KOMBINASI MINYAK IKAN SARDIN DAN CUCUT Muhamad Musbah; Rahmi Fitriawati AM; Yeldi S Adel; Muliadin Muliadin
Jurnal Pengolahan Pangan Vol 3 No 1 (2018)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v3i1.8

Abstract

Sardine fish oil contains essential omega-3 fatty acids, EPA (Eikosapentanoat Acid) and DHA (Dokosaheksaenoat Acid) which have an important role for human health. In addition to omega-3 fatty acids there is also a squalen obtained from liver of sharkoils that have considerable benefits to human health as inhibitor cancer, diabetes and endurance. The combination of sardine oil rich omega-3 and squalen from shark oils into commercial emulsified products is underresearch. This research aims to make emulsion formulation fish oils rich of omega-3 and squaleneby treating the guar gum emulsifier concentration. Based on the stability test parameters and droplet / globula size the best emulsion product was produced on a formula with guar gum concentration of 1.1%.
PENGARUH KONSENTRASI PROTEIN IKAN LELE TERHADAP KANDUNGAN KIMIA DAN ORGANOLEPTIK KERUPUK IKAN Rahmi AM Fitrawati; Muhamad Musbah; Muliadin Muliadin; Roni Hermawan; Renol Renol; Mohammad Akbar
Jurnal Pengolahan Pangan Vol 3 No 1 (2018)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v3i1.10

Abstract

Catfish is one of potential fisheries products in Central Sulawesi, but this fact is not in line with community consumption level. Catfishes contain protein and fatty acid which are good for health. The use of catfishes as fish chips become one of the way out to increase the community consumption level. This research aims at knowing the effect of catfishes protein concentration toward chemical content (water content, ash content) and organoleptics. The research result shows that the treatment of catfishes protein concentration is unsignifficantly effect the water and ash content, besides the result of hedonic test shows that the concentration signifficantly effect the taste, the smell and the texture of catfish chips but unsignifficanly effect the colour of it. The treatment by adding 200 g of catfish was being the panels’ most favorite treatment with a score of 4.5 or with the rounding 5 indicated as favored.
PELATIHAN PEMBUATAN DIMSUM DAN SATE LILIT IKAN CAKALANG (Katsuwonus pelamis) Eka Aji Pramita; Finarti Finarti; Anita Treisya Aristawati; Hanifah Hanifah; Renol Renol; Mohammad Akbar; Deddy Wahyudi; Didit Kustantio Dewanto; Roni Hermawan; Muliadin Muliadin; Mubin Mubin; Radhiyatul Ula; Alismi Salanggon
JE (Journal of Empowerment) Vol 3, No 1 (2022): JUNI
Publisher : Uiversitas Suryakancana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35194/je.v3i1.2042

Abstract

ABSTRAK Potensi perikanan Teluk Tomini sangat besar, ikan Cakalang (Katsuwonus pelamis) yang sangat berlimpah di PPI Paranggi. Ketersediaan ikan Cakalang yang cukup banyak diperlukan suatu diversifikasi olahan hasil perikanan yang berbahan baku ikan Cakalang. Beberapa olahan hasil perikanan yang cukup terkenal di kalangan masyarakat adalah Dimsum dan sate lilit. Metode pelaksanaan kegiatan ini berdasarkan pada metode persuasif-edukatif-komunikatif-partisipatif. Metode pengabdian ini dengan prinsip andragogy (pendidikan orang dewasa) dijadikan sebagai pedoman. Berdasarkan pengabdian yang telah dilaksanakan menunjukkan bahwa peserta kegiatan yang berasal dari wanita nelayan desa Paranggi yang berjumlah 10 orang memberikan respon positif, hal ini terlihat dari peserta telah mampu mempraktikan pembuatan olahan Dimsum dan Sate lilit serta peserta menunjukkan minat untuk membuat olahan tersebut  di rumah. ABSTRACTTomini Bay has very large fishery potential, skipjack tuna (Katsuwonus pelamis) is very abundant in PPI Paranggi. Availability of skipjack tuna which irequires a diversification of processed fishery products made from skipjack tuna. Some processed fishery products that are quite well known among the public are dim sum and satay (sate lilit). The method of implementing this activity is based on the persuasive-educative-communicative-participatory method. This research method with the principle of andragogy (education for adult) used as a guide. Based on the public service that has been carried out, it shown that the activity participants who came from women fishermen from Paranggi village, totaling 10 people, gave a positive response, this can be seen from the participants have been able to practice to make a processed dim sum and satay (sate lilit), while participants also showed an interest in making these preparations at home.
Co-Authors Alismi Salanggon Anita Treisya Aristawati Deddy Wahyudi Didit Kustantio Dewanto Eka Aji Pramita Finarti Finarti Hanifah Hanifah Mohammad Akbar Mubin Mubin Muhamad Musbah Muhamad Musbah Radhiyatul Ula Rahmi AM Fitrawati Rahmi Fitriawati AM Renol Renol Roni Hermawan Yeldi S Adel