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All Journal Teknosains: Media Informasi Sains dan Teknologi Jurnal Dinamika Pengabdian (JDP) JURNAL GALUNG TROPIKA Jurnal Pengabdian Pada Masyarakat
Rahmawati Saleh
Politeknik Pertanian Negeri Pangkep
Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Engineering Physics Other

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EKSTRAKSI GELATIN DARI LIMBAH TULANG IKAN KAKAP MERAH (Lutjanus sp) DENGAN METODE ASAM Saleh, Rahmawati
Teknosains Vol 5, No 1 (2011): JANUARI
Publisher : Fakultas Sains dan Teknologi UIN ALauddin

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

Abstract

Red Snapper (Lutjanus sp) fish bone was product from red snapper fillet processing which had not been used optimal. The utilisation of fresh red snapper fishbone to produce gelatine has not been frequently performed. The research aimed to produce gelatine out of the red snapper fishbone  waste and determine the best condition of pH and temperature for the extraction with acid method. The result showed that the soaking in citrid acid solution with pH  3, a seven day soaking period and a temperature 90oC were  the best treatment condition of all. Under this condition gave 10,02% yield with viscosity 7 centipoises, pH 6,7 and gel strength 81,08 bloom, which fulfils the Tourtellote standard.
KARAKTERISASI TELUR IKAN TERBANG (TOBIKO) SUMBER POLYUNSATURATED FATTY ACIDS SEBAGAI PANGAN FUNGSIONAL Muhammad Yusuf; Nur Fitriani Usdyana Attahmid; Rahmawati Saleh; P Pabbenteng
JURNAL GALUNG TROPIKA Vol 8 No 3 (2019)
Publisher : Fapetrik-UMPAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (311.836 KB) | DOI: 10.31850/jgt.v8i3.419

Abstract

Fish protein concentrates a resulting product by removes fat and water, in high protein concentrations. Mostly this product is applied to food that gets tall carbohydrates. Making fish protein concentrate is to constitute development innovation forms easy protein to be applied to food product gets low protein. The use of by-products, for example, fish eggs as a source of protein for functional food has not been widely carried out. An understanding of the chemical characteristics of flying fish eggs is very important. Previous research on fish eggs has become the basis for researching the chemical characteristics of flying fish eggs. Information about the levels of fatty acids, amino acids, total carotenoids, and ?-tocopherols of flying fish eggs has not been done. This research was expected to help the utilization of these commodities optimally. The purpose of this study was to determine the levels of fatty acids, amino acids, total carotenoids, and ?-tocopherol eggs of flying fish. This study was divided into 2 phases. The first step was a characterization of flying fish eggs using proximate analysis, tocopherol analysis, amino acid, and fatty acid analysis. The second step was followed by making flying fish protein concentrate followed by organoleptic testing, proximate analysis and degree of white flour concentrate. The best results in the extraction solvent with isopropyl alcohol (IPA) for 3 hours and belongs to type b for concentrated protein egg fish. KPTI is generated has the ability absorption of water, oil, emulsion and capacity density of kamba is good for additional materials, substitution and binder material for application-based products for the food high-protein food. KPTI has the amino acids essential and non-essential was very beneficial to the body.
EKSTRAKSI GELATIN DARI LIMBAH TULANG IKAN KAKAP MERAH (Lutjanus sp) DENGAN METODE ASAM Rahmawati Saleh
Teknosains Vol 5 No 1 (2011): JANUARI
Publisher : Fakultas Sains dan Teknologi Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/teknosains.v5i1.165

Abstract

Red Snapper (Lutjanus sp) fish bone was product from red snapper fillet processing which had not been used optimal. The utilisation of fresh red snapper fishbone to produce gelatine has not been frequently performed. The research aimed to produce gelatine out of the red snapper fishbone  waste and determine the best condition of pH and temperature for the extraction with acid method. The result showed that the soaking in citrid acid solution with pH  3, a seven day soaking period and a temperature 90oC were  the best treatment condition of all. Under this condition gave 10,02% yield with viscosity 7 centipoises, pH 6,7 and gel strength 81,08 bloom, which fulfils the Tourtellote standard.
PENINGKATAN PRODUKSI TERIPANG KERING SEBAGAI PRODUK EKSPOR PADA UKM DI KAWASAN MAKASSAR . Zaimar; Rahmawati Saleh; Alima B. Abdullah
Jurnal Dinamika Pengabdian (JDP) Vol. 1 No. 2 (2016): JURNAL DINAMIKA PENGABDIAN VOL. 1 NO. 2 MEI 2016
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v1i2.2200

Abstract

Pengolahan teripang basah menjadi produk teripang kering pada UKM Barukang dan UKM Pannampu di kawasan Makassar masih dikerjakan secara manual (tradisional) sehingga mutu produk rendah dan tidak seragam. Selain itu, jenis produk yang dihasilkan masih terbatas yakni dalam bentuk teripang kering. Permasalahan mendasar yang ditemukan adalah minimnya peralatan dan kurangnya pengetahuan/keterampilan tentang penanganan dan pengolahan yang baik serta mengenai mutu/standar produk teripang yang ditujukan untuk pasar/ekspor. Tujuan utama program kegiatan Iptek bagi Produk Ekspor (IbPE) untuk tahun pertama ini adalah (i) memberdayakan UKM mitra melalui alih teknologi dan manajemen usaha dan (ii) menerapkan teknologi pengolahan teripang kering yang bermutu ekspor. Adapun metode pelaksanaan adalah (i) sosialisasi, penyuluhan, dan pendampingan dan (ii) introduksi teknologi proses dan peralatan. Hasil dari kegiatan pengabdian dengan introduksi dan pembimbingan operasional alat pengering mekanis yaitu membantu mempercepat pengeringan karena dapat dilakukan pada sore hingga malam hari dengan waktu pengering 4 sampai 6 jam. Dengan demikian, waktu pengeringan dapat dipersingkat hanya 2 sampai 3 hari pada musim kemarau, dengan standar kadar air 20%. Alat ini dapat menjadi alat utama pada musim hujan dan penyangga pada musim kering yang diterapkan dengan sistem pengeringan terputus (intermitten) dimana tahap awal pengeringan dengan sistem dingin dimana produk yang sudah dimasak terlebih dahulu dimasukkan ke dalam ruang pendingin (bukan ruang beku) dengan suhu dijaga pada kisaran 5 sampai 7oC selama 4 jam. Dengan sistem ini, diperoleh produk teripang kering dengan penyusutan dapat direduksi menjadi 60 - 65% susut berat dan 30 - 37% susut dimensi. Kondisi ini dapat meningkatkan mutu produk kering dan menguntungkan secara ekonomi pada UKM mitra. Kata kunci: teripang, ekspor, peralatan, pengabdian
PENGEMBANGAN USAHA KUE KHAS BUGIS ‘BARUASA’ DI KABUPATEN SINJAI Nurlaeli Fattah; Rahmawati Saleh
Jurnal Dinamika Pengabdian (JDP) Vol. 4 No. 2 (2019): JURNAL DINAMIKA PENGABDIAN VOL. 4 NO. 2 MEI 2019
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v4i2.7421

Abstract

Salah satu jenis pangan tradisional khas bugis Sulawesi Selatan yang di Produksi di Kabupaten Sinjai adalah “Kue Baruasa” dengan dua pilihan rasa yaitu rasa Gula pasir dan Gula merah (Aren). Adapun kelemahan tidak mengandung gluten, rasa yang tidak konsisten dan kemasan yang tidak aseptabel yaitu menggunakan kemasan plastik bening dengan tebal 0,3 -0,5 mm atau plastik mika tanpa lebel dan Identitas dari badan kompoten seperti dari Dinas Kesehatan membuat kue ini menjadi kurang diminati konsumen. Sehingga, tujuan program IbM ini yaitu 1) meningkatkan pengetahuan dan skill masyarakat untuk pegembangkan kualitas produk kue khas baruasa dengan penambahan tepung rumput laut melalui edukasi dan pelatihan, 2) Meningkatkan keterampilan masyarakat dalam pembuatan tepung rumput laut, 3) menentukan masa kardaluarsa kue khas baruasa, dan 4) memberikan informasi tentang strategi pemasan kue khas baruasa. Program IbM yang telah dilaksanakan menghasilkan luaran dari kedua Mitra, berupa tekstur dari Kue Khas Bugis “Baruasa” yang dihasilkan tidak mudah hancur, karena tepung rumput laut mengandung karaginofit yang mengikat bahan lainnya, penggunaan kemasan primer yaitu jenis plastik PP dengan ketebalan 0,75 -0,10 mm, yang dilengkapi kemasan sekunder dari karton yang dimodifikasi dengan plastik bening agar produk dapat terlihat dari luar dan masa kardaluarsa kue khas baruasa yaitu 6 bulan setelah produksi. Adapun produk kue baruasa ini telah dilengkapi dengan izin dari Dinas Kesehatan (PIRT) yaitu P-IRT. No. 2067307060211-22.Kata Kunci : Euchema cotoni, makanan tradisional, tepung rumput laut
Penerapan Teknologi Tepat Guna dan Diversifikasi Pangan pada UKM Olahan Ikan Bandeng di Desa Bulu Cindea Kecamatan Bungoro, Pangkep Nur Fitriani Usdyana Attahmid; Rahmawati Saleh; Muhammad Yusuf
Jurnal Pengabdian Pada Masyarakat Vol 4 No 4 (2019)
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (942.656 KB) | DOI: 10.30653/002.201944.237

Abstract

APPLYING APPROPRIATE TECHNOLOGY AND FOOD DIVERSIFICATION IN SMALL AND MEDIUM ENTERPRISES OF MILKFISH PROCESSING IN BULU CINDEA VILLAGE, BUNGORO DISTRICT, PANGKEP. Village of Bulu Cindea Bungoro District is a village located in Pangkep Regency. The village has the potential in developing milk fish based processed food products. The abundance of milkfish products in this area has a positive impact on the Small and Medium Enterprises in the milk processing industry. Milkfish is very popular with the community because it has a low price and has a specific taste. Every 100 grams of fresh milkfish contains: 129 kcal energy, 76.85% water content, 20.38 gram fat content, 20.38 mg protein content, 150 mg phosphorus content, 2 mg iron, vitamin A l50 SI, vitamin B1 : 0.05 mg, and also contains Omega-3 of 14.2%. Milkfish has weaknesses, namely the presence of many thorn bones scattered throughout the meat section and the diversification of processed products is still simple with low product quality, packaging that is not hygenic, packaging identity that includes labeling and nutritional chemical composition has not been met and inadequate business licensing. Empowerment of Micro, Small and Medium Enterprises is the key to the development of small industries in Pangkep Regency, both in terms of quality and quantity, as well as its supporting factors. Through the Community Partnership Program activities, a number of activities to develop fresh milkfish processing business without thorns and shredded fish to Small and Medium Enterprises who are partners are UKM Alifa Mandiri, which is one of the platforms to empower food processing industry players. This activity is very important considering the diversification of processed milkfish processing technology without thorns and shredded fish is still done conventionally so that it requires appropriate technology and diversification of appropriate processing.
Co-Authors Abdullahi, Alima Bachtiar Fattah, Nurlaeli Muhammad Yusuf Nur Fitriani Usdyana Attahmid Nurlaeli Fattah Pabbenteng, Pabbenteng Zaimar .