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All Journal CARADDE: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi Pangan dan Industri Perkebunan
Budi Pratomo Sibuea
Politeknik Negeri Ketapang
Agriculture, Biological Sciences & Forestry Education Social Sciences

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Pelatihan Vertikultur sebagai Solusi Kemandirian Pangan selama Menjalani Physical Distancing Pandemi COVID-10 Betti Ses Eka Polonia; Ahmad Nova Zulfahmi; Budi Pratomo Sibuea; Darmanto
CARADDE: Jurnal Pengabdian Kepada Masyarakat Vol. 3 No. 2 (2020): Desember
Publisher : Ilin Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31960/caradde.v3i2.607

Abstract

Kegiatan ini bertujuan untuk bertujuan untuk memberikan pemahaman tentang teknik budidaya vertikultur. teknik budidaya vertikultur ini dapat menjadi solusi untuk mencukupi kebutuhan pangan terutama sayuran selama menjalani masa physical distanding Pandemi COVID-19. Metode pelaksanaan kegiatan ini meliputi metode sosialisasi mengenai teknik budidaya tanaman sayuran dengan vertikultur, pemberian media tanam, sekaligus praktek unjuk kerja/ demonstrasi terkait tahapan dalam teknik budidaya vertikultur. selain itu juga dilakukan pendampingan secara intensif kepada kelompok ibu-ibu rumah tangga RT 30 RW 10 Kelurahan Mulia Baru, Delta Pawan, Kabupaten Ketapang. Program pelatihan ini dapat disimpulkan sebagai salah satu teknologi budidaya yang dapat meningkatkan usaha produktif dalam menunjang kebutuhan keluarga selama masa Pandemi COVID-19.
ANALISIS MUTU MARGARIN DENGAN PERBANDINGAN BAHAN BAKU MINYAK GORENG KELAPA : MINYAK GORENG SAWIT Encik Eko Rifkowaty; Irianto SP; Budi Pratomo Sibuea; Devi Sariyanti; Shelvy Antika Sari
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 2 (2021)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v1i2.1043

Abstract

Margarine is an emulsion (w/o), made from vegetable oil. This experimental consisted of three oil comparison treatments was coconut cooking oil : palm cooking oil 50:50 ; 70:30 ; and 90:10. Parameter to be estimated were water content, free fatty acids, organoleptic tests, and pair comparison tests. Based on the pair comparison test, the color attribute for the 50:50 treatment is the same as the color of margarine on the market, while the aroma and taste attribute of the three treatments are different from the aroma and taste of margarine on the market. The results of the hedonic test had the higest score is 50:50 treatment (most preferred). Based on ANOVA on the three treatments the color and aroma attributes were significantly different, while the taste attributes were not significantly different. The result of this research was found that the water content of 50:50, 70:30, and 90:10 treatments were 5.30, 6.37 and 6.95% respectively, while the free fatty acids were 1.17, 1.47 and 1.83%. The percentage of water content complies with SNI 01-3541-2002, but this is not the case for free fatty acids.
Co-Authors Ahmad Nova Zulfahmi Darmanto Darmanto Devi Sariyanti Encik Eko Rifkowaty Irianto SP Polonia, Betti Ses Eka Shelvy Antika Sari