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All Journal Jurnal Teknologi Agro-Industri Martabe : Jurnal Pengabdian Kepada Masyarakat Jurnal Bio-Geo Material Dan Energi
Marniza Marniza
Universitas Bengkulu
Agriculture, Biological Sciences & Forestry Arts Humanities Education Electrical & Electronics Engineering Energy Social Sciences

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Karakteristik Tapai Ketan Hitam Hasil Teknik Pemasakan yang Berbeda Marniza Marniza; Syafnil Syafnil; Sari Safitri
Jurnal Teknologi Agro-Industri Vol 7 No 2 (2020): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v7i2.124

Abstract

Tapai ketan hitam is Indonesian traditional food that fermented glutinous rice. In Bengkulu City, the tapai ketan hitam is sole at Lingkar Barat, Bengkulu City. The production of the tapai ketan hitam different on cooking methods, which boiling or steaming method. The aim of research was to obtain the characteristic of fermented glutinous rice that cooked with boilling or steaming. Characteristic of the tapai ketan hitam was relatively not different for boiling and steaming methods. The characteristics of black tapai were pH 4.8, ethanol content 1.5%, reduced sugar 10.97 and 11.54 %, red purple colour, soft texture and tapai specific aroma.
Karakteristik Selai Lembaran Dari Campuran Kolang-kaling (Arenga pinnata, M) dan Buah Terung Belanda (Solanum betaceum) Devi Silsia; Indah Yulastri; Marniza Marniza; Ulfah Anis
Jurnal Teknologi Agro-Industri Vol 9 No 1 (2022): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v9i1.150

Abstract

This study aims to determine the effect of the comparison between kolang kaling and dutch eggplant on the physical, chemical and organoleptic characteristics of sheet jam. This study used a completely randomized design (CRD) of one factor with 5 treatments and 3 repetitions. The research use Analysis of Variants (ANOVA), then continued with Duncan 's New Multiple Range (DNMRT) at the level of 5%. The treatment used is a mixture of kolang-kaling and dutch eggplant namely A (100%: 0%), B (90%: 10%), C (80%: 20%), D (70%: 30%) and E ( 60%: 40%). The results showed that the mixture of kaling and eggplant gave a significant different effect on water content, pH value, vitamin C, total dissolved solids and crude fiber, and gave no significant effect on the fold test. The results showed the treatment of sheet jam from a mixture of kolang-kaling and dutch eggplant Netherlands at a concentration of 70%: 30% (treatment D) is a sheet jam product which is the most preferred with a moisture content of 29.89%, 5/10 color (10R), fold test (4.00), pH 3.63, vitamin C 6.16 mg, total dissolved solids 64.23 0Brix and crude fiber 1.03% and organoleptic acceptability with color values ​​3.84, aroma 3.24, texture 3 , 76 and taste 4.00.
PENGOLAHAN JAMUR TIRAM MENJADI NUGGET SEBAGAI PEMENUHAN GIZI KELUARGA Marniza Marniza; Tuti Tutuarima; Damres Uker
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 7, No 1 (2024): MARTABE : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v7i1.107-113

Abstract

Pandemi Covid-19 (corona virus disease-19) telah berakhir dan peningkatan imunitas tubuh tetap sangat dibutuhkan dengan cara mengonsumsi makanan bergizi terutama makanan dengan kandungan protein tinggi yang salah satunya adalah jamur tiram.   Jamur tiram memiliki umur simpan yang singkat dan memiliki aroma yang khas  yang umumnya tidak disukai oleh kebanyakan anak-anak.  Salah satu upayakan yang dilakukan adalah mengolah jamur tiram menjadi nugget.   Nugget ini bisa dibuat dengan teknologi dan peralatan sederhana sehingga mudah diterapkan oleh ibu rumah tangga untuk pemenuhan gizi keluarga terutama untuk anak-anak. Tujuan kegiatan pengabdian pada masyarakat ini adalah mengenalterapkan pengetahuan mengenai kandungan gizi jamur tiram dalam pemenuhan gizi keluarga, dan mengenalterapkan pengetahuan dan keterampilan pengolahan jamur tiram menjadi nugget kepada khalayak sasaran.  Kegiatan pengabdian kepada masyarakat ini dilaksanakan di Sekretariat PRa Salimah Kelurahan Panorama Kecamatan Singaran Pati Kota Bengkulu yang pesertanya adalah ibu-ibu dari binaan PRa Salimah Kelurahan Panorama dan juga melibatkan lima mahasiswa Program Studi Teknologi Industri Pertanian Universitas Bengkulu.  Kegiatan pengabdian ini dilaksanakan sesuai dengan rencana dan peserta antusias dalam melakukan praktek pengolahan jamur tiram menajdi nugget.  Selain itu ada komitmen dari PRa Salimah ini untuk melanjutkan kegiatan ini dalam bentuk pelatihan kepada masyarakat lain dan wirausaha.   
Physical, Chemical and Sensory Properties of Liquid Palm Sugar With The Addition of Canvas Seeds and Coconut Oil: Liquid Palm Sugar Rika Santika; Marniza Marniza; Ika Gusriani; Syafnil Syafnil
Journal BiGME Vol. 3 No. 2 (2023): Journal of Bio-Geo Material and Energy (BiGME), September 2023
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/bigme.v3i2.30961

Abstract

The common form of palm sugar is usually in solid form and needs to be dissolved before use. To facilitate utilization, palm sugar is processed into liquid palm sugar. One of the issues encountered during the production of liquid palm sugar is the formation of foam, which can decrease the quality of the liquid palm sugar. Therefore, measures are needed to anticipate foam formation, including the addition of candlenut seeds and coconut oil. This study aims to determine the influence of the addition of candlenut seeds and coconut oil on the physical and chemical characteristics of liquid palm sugar, identify the optimal levels of candlenut seeds and coconut oil that meet the national standard (SNI) for liquid palm sugar, and produce a liquid palm sugar product preferred by consumers. The research employed a Randomized Complete Block Design (RCBD) with a single factor and six treatment levels of candlenut seeds and coconut oil (0%, 0.1%, 0.3%, 0.5%, 0.7%, and 0.9%). Data analysis was conducted using Analysis of Variance (ANOVA). Based on the research results, the addition of candlenut seeds and coconut oil significantly influenced the viscosity of liquid palm sugar but had no significant effect on its color and moisture content. The addition of candlenut seeds and coconut oil had a significant impact on the chemical quality of liquid palm sugar, affecting ash content and total insoluble solids but showing no significant effect on pH and total dissolved solids. The treatment with 0%, 0.1%, and 0.3% additions of candlenut seeds and coconut oil met the quality requirements for moisture content, while the ash content in the 0%, 0.1%, and 0.3% treatments also complied with the standards. The addition of 0.9% candlenut seeds and coconut oil resulted in liquid palm sugar that met both SNI standards and consumer preferences.
Co-Authors Damres Uker Devi Silsia Ika Gusriani Indah Yulastri Rika Santika Sari Safitri Syafnil Syafnil Tuti Tutuarima Ulfah Anis