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KAJIAN MUTU DAN DAYA SIMPAN KEJU MOZZARELLA PROBIOTIK DARI SUSU KERBAU Siti Nuzulan Nur; Satrijo Saloko; Djoko Kisworo
Pro Food Vol. 1 No. 1 (2015): Pro Food
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (248.331 KB)

This study aims to determine the best probiotic concentration andshelf life by adding the probiotic bacteria which were compared by using two types of probiotic bacteria in order to improve the quality and shelf life of Mozzarella cheese from buffalo milk. Fresh raw buffalo milk from Sumbawa and starte rcultures of Lactobacillus casei and Lactobacillus bulgaricus were used from Pusat Studi Pangan dan Gizi, Gadjah Mada University.The coagulants were calfmicrobialrennet (Mucor miehei) and citrit acid derived by Husbandry Laboratoriumof Mataram University. The study was designed through using complete two factorial randomized design with treatment concentration of each types of probiotics are 10% until 15% and storage time for 0, 7, and 14 days. The results of the research showed that the probiotic concentration and the storage time influence on chemical, organoleptic and microbiological quality ofMozzarella cheesein which containing L. caseiand L. bulgaricus. Based on the organoleptic quality, panelists preferred the Mozzarella cheese with poured of 10% L. bulgaricus. The pouring of probiotics with the storage time for 14 days can suppress microbes growth until safe for consumption with total microbe <2,8 x 105 CFU/ml. The pouring treatment of cultural bactery L. bulgaricus is 10 % recommended asthebest treatment that approximatethesimilar results with generallyMozzarella cheese characteristics. Keywords: Probiotic Bacteria, Mozzarella Cheese, ConsumptionSafety,Shelf Life ABSTRAK Penelitian ini bertujuan untuk mengetahui konsentrasi probiotik dan lama penyimpanan yang terbaik, dengan menggunakan dua jenis bakteri probiotikguna meningkatkan mutu dan daya simpan keju Mozzarella dari susu kerbau. Susu kerbau segar diperoleh dari Sumbawa Barat, Sedangkan kultur murni Lactobacillus casei dan Lactobacillus bulgaricus dari Pusat Studi Pangan dan Gizi, Universitas Gadjah Mada. Koagulan yang digunakan yaitu enzim rennet (Mucor miehei) dan asam sitrat yang disediakan di Laboratorium Peternakan, Universitas Mataram. Penelitian dirancang menggunakan rancangan acak lengkap dua faktorial dengan perlakuan konsentrasi adalah 10% sampai 15% dan lama penyimpanan selama 0, 7, dan 14 hari. Hasil penelitian menunjukkan bahwa konsentrasi dan lama penyimpanan memberikan pengaruh terhadap sebagian besar komponen mutu kimia, organoleptik, dan mikrobiologi keju Mozzarella yang mengandung L. casei dan L. Bulgaricus pada masing-masing perlakuan. Berdasarkan mutu organoleptik, panelis lebih menyukai keju Mozzarella dengan penambahan L.bulgaricus 10%. Dengan penyimpanan selama 14 hari dapat menekan pertumbuhan mikroba sehingga aman untuk dikonsumsi dengan total mikroba <2,8 x 105 CFU/ml. Perlakuan penambahan kultur bakteri L. bulgaricus 10% direkomendasikan sebagai perlakuan terbaik yang mendekati hasil sama dengan karakteristik keju Mozzarella umumnya. Kata Kunci: Bakteri Probiotik, Keju Mozzarella, Keamanan Konsumsi, Lama Penyimpanan.

UJI AKTIVITAS ANTIOKSIDAN SOSIS ANALOG TEMPE DENGAN PENAMBAHAN TEPUNG UBI JALAR UNGU TERHADAP PENURUNAN KADAR GULA DARAH MENCIT DIABETES: Antioxidant Activity Test of Tempeh Analog Sausage by Addition of Purple Sweet Potato Flour on the Decreasing of Blood Glucose Level in Diabetic Mice Maelan Hairani; Satrijo Saloko; Dody Handito
Pro Food Vol. 4 No. 2 (2018): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

ABSTRACT This research was aimed to observe the effect of the addition of purple sweet potato flour in the making of tempeh analog sausage on antioxidant activity, anthocyanin total, reducing sugar content and antioxidant capability on decreasing of blood glucose level in diabetic mice. The method that was used in this research was Completely Randomized Design (CRD) which consist of five treatments i.e. 0%; 10%; 15%; 20% and 25% addition of purple sweet potato flour by four replications. The data were analyzed by Analysis of Variance (ANOVA) at α = 5% using Co-stat and SPSS 21 for windows software by further analyzed Polynomial Orthogonal Method (POM). The results showed that the addition of purple sweet potato flour treatments gave significant effect on antioxidant activity, anthocyanin total, and decreasing of blood glucose level in diabetic mice which feed by the tempeh analog sausage, however gave non significant effect on the reducing glucose content of the tempeh analog sausage. The 25% addition of purple sweet potato flour was the best treatment by 31.44% of antioxidant activity; 8.22 mg/L of anthocyanin total; 1.13% of reducing glucose content and could decrease blood glucose level in diabetic mice equal to 387 mg/dL. Keywords : anthocyanin, blood glucose, purple sweet potato, tempeh analog sausage. ABSTRAK Penelitian ini bertujuan untuk menguji pengaruh penambahan tepung ubi jalar ungu pada pembuatan sosis analog tempe terhadap aktivitas antioksidan, total antosianin, kadar gula reduksi dan kemampuan antioksidannya untuk menurunkan kadar gula darah mencit diabetes. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) yang terdiri dari lima perlakuan yakni penambahan tepung ubi jalar ungu 0%, 10%, 15%, 20% dan 25% dengan 4 kali ulangan. Hasil pengamatan dianalisis menggunakan Analysis of Variance (ANOVA) pada α = 5% menggunakan software Co-Stat dan SPSS 21 for windows dengan uji lanjut menggunakan metode ortogonal polinomial (MOP). Hasil penelitian menunjukkan bahwa perlakuan penambahan tepung ubi jalar ungu memberikan pengaruh yang signifikan terhadap aktivitas antioksidan, total antosianin dan penurunan kadar gula darah mencit diabetes yang diberi makan sosis analog tempe, namun memberikan pengaruh yang tidak signifikan terhadap kadar gula reduksi sosis analog tempe. Penambahan 25% tepung ubi jalar ungu merupakan perlakuan terbaik dengan karakteristik aktivitas antioksidan 31,44%; total antosianin 8,22 mg/L; kadar gula reduksi 1,13% dan mampu menurunkan kadar gula darah mencit diabetes sebesar 387 mg/dL. Kata kunci : antosianin, gula darah, sosis analog tempe, ubi jalar ungu

ENKAPSULASI GULA SEMUT AREN MENGGUNAKAN KITOSAN DAN MALTODEKSTRIN: The Encapsulation of Arenga Sugar Powder Using Chitosan and Maltodextrine Yeni Sulastri; Satrijo Saloko
Pro Food Vol. 7 No. 1 (2021): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v7i1.164

Abstract The Encapsulation process can protect the active compounds in palm sap by utilizing a coating material. Coating materials that can be used are chitosan and maltodextrin. The purpose of this research was to determine the effect of chitosan and maltodextrin concentrations on the encapsulation process on the quality of arenga sugar powder. The research design used a completely randomized design with 2 factors. The first factor was chitosan (0%, 1%, and 2%). The second factor was the concentration of maltodextrin (50% and 100%). The analysis included water content, antioxidant activity, reducing sugars, total phenols, ash content, yield, color, morphology and particle size, and organoleptics (taste and aroma). The best treatments obtained were 2% chitosan (C3) and maltodextrin 100% (M2) with 1.23% water content; antioxidant activity of 37.26%; reducing sugar of 6.57%; total phenol of 7.45%; ash content of0.69%; yield of 24.02%; ⁰Hue of80.04; particle size of331.23 µm with smooth surface morphology of irregular shapes; organoleptic aroma rather like and the typical aroma of arenga sugar powder is rather weak; organoleptic taste like and sweet. Abstrak Proses enkapsulasi dapat melindungi senyawa aktif yang terdapat pada nira aren dengan memanfaatkan bahan penyalut. Bahan penyalut yang dapat digunakan adalah kitosan dan maltodekstrin. Tujuan dari peneliatian ini adalah untuk mengetahui pengaruh konsentrasi ki- tosan dan maltodekstrin pada proses enkapsulasi terhadap mutu gula semut aren. Rancangan Penelitian menggunakan Rancangan Acak Lengkap dengan 2 faktor. Faktor pertama kitosan (0%, 1%, dan 2%). Faktor kedua yaitu konsentrasi maltodekstrin (50% dan 100%). Analisis yang dilakukan diantaranya kadar air, aktivitas antioksidan, gula reduksi, total fenol, kadar abu, rendemen, warna, morfologi dan ukuran partikel, dan organoleptik (rasa dan aroma). Perlakuan terbaik yang didapatkan adalah perlakuan kitosan 2% (C3) dan maltodekstrin 100% (M2) dengan kadar air 1,23%; aktivitas antioksidan 37,26%; gula reduksi 6,57%; fenol total 7,45%; kadar abu 0,69%; rendemen 24,02%; ⁰Hue 80,04; ukuran partikel 331,23 µm dengan morfologi permukaan halus ben- tuk tidak beraturan; organoleptik aroma agak suka dan aroma khas gula semut agak lemah; organoleptik rasa suka dan manis.

MANAJEMEN RISIKO PERIKANAN TANGKAP (STUDI KASUS DI TENGAH PANDEMI COVID-19) Atikah Nurhayati; Venda Pical; Anthon Erfani; Siti Hilyaa; Satrijo Saloko; Sutinah Made; Agus Heri Purnomo
JFMR (Journal of Fisheries and Marine Research) Vol 4, No 3 (2020): JFMR VOL 4 NO 3
Publisher : JFMR (Journal of Fisheries and Marine Research)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2020.004.03.15

The spread of the Coronavirus outbreak has had an impact on the fisheries sector. The spread of the Corona Virus has brought new challenges and risks in social life, including capture fisheries products. Disruption of supply chain between business actors and consumers due to restrictions on human mobility that were implemented to overcome the Covid-19 outbreak. This reserach aims to analyze the fisheries risk management case study in pandemic Covid-19. This research was conducted in April - September 2020. The data used are primary and secondary data. Primary data obtained by taking non-probability sampling techniques to 50 respondents of capture fisheries business actors, using health protocols. Secondary data were obtained using literature studies. The analytical tool used in this research is descriptive analysis. Based on the results of research, the risks received by capture fisheries business actors include the risk of the capture fisheries production process during the Covid-19 pandemic, the risk of collaborating with capture fisheries production during the Covid-19 pandemic, the risk of decision making during the Covid-19 pandemic, the risk of product market capture fisheries during a pandemic. Adaptation strategies should be done undertaken by fishery business actors by optimizing the function and role of fishery cooperatives, strengthening marine and fisheries financial institutions, strategies for adapting fisheries marketing through a warehouse receipt system.

Pengenalan Digital Marketing dan Inovasi Produk “Jeger” Guna Mendukung Pemasaran dan Peningkatan Mutu Kerupuk Singkong di Kel. Geres, Kec. Labuhan Haji, Kab. Lombok Timur Khairul Mustain; Novi Safitri; Nurifansyah Nurifansyah; Achmad Munajab; Nyayu Siti Fahira; Muhammad Khairul Fatihin; Asmawati Asmawati; Yasmiati Yasmiati; Muhammad Salikin; Muhammad Izzul Islam; Winda Hasri Meutiya; Satrijo Saloko
Jurnal Pengabdian Magister Pendidikan IPA Vol 4 No 3 (2021)
Publisher : Universitas Mataram

Kelurahan Geres merupakan salah satu Kelurahan yang terletak di Kecamatan Labuhan Haji, Kabupaten Lombok Timur, Nusa Tenggara Barat. Mata pencaharian dari masyarakat Kelurahan Geres berkaitan dengan pengelolaan tambang batu apung, dan pasir, selain hal ini terdapat juga bisnis kuliner yang khas dari Kelurahan ini, yaitu keripik singkong yang dinamakan JEGER ( Jeje Geres ). Jeger merupakan keripik yang terbuat dari singkong asli. Mengenai bisnis ini masih terdapat banyak kekurangan dari segi pemasaran dan juga kesiapan Kelompok pengelola dalam meningkatkan pemasaran dan inovasi dari produk ini sehingga KKN Kelurahan Geres 2021 dengan tema pengenalan Digital marketing dan inovasi produk guna mendukung pemasaran serta meningkatkan kualitas produk dari kelompok JBL (Jeger Buana Lombok). Tujuan pertama dalam kegiatan KKN ini adalah memberikan pelatihan yang berkaitan dengan pemasaran di bidang online atau yang lebih dikenal dengan kegiatan Digital Marketing yang diharpakan dapat mendongrak sistem pemasaran dari kelompok ini. Selain pengenalan secara luas terkait dengan Digital Marketing cangkupan cangkupan pelatihan di dalam Digital Marketing ini juga berkaitan dengan pengenalan aplikasi yang digunakan di dalam pemasaran online, selain itu juga diberikan pelatihan fotografi, videografi, serta desain grafis. Tujuan yang kedua berkaitan dengan perbaikan nilai ekonomi melalui perbaikan logo, kemasan dan juga inovasi beberapa varian rasa dari usaha Jeger.

MANAJEMEN RISIKO PERIKANAN TANGKAP (STUDI KASUS DI TENGAH PANDEMI COVID-19) Atikah Nurhayati; Venda Pical; Anthon Erfani; Siti Hilyaa; Satrijo Saloko; Sutinah Made; Agus Heri Purnomo
JFMR (Journal of Fisheries and Marine Research) Vol. 4 No. 3 (2020): JFMR
Publisher : JFMR (Journal of Fisheries and Marine Research)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2020.004.03.15

The spread of the Coronavirus outbreak has had an impact on the fisheries sector. The spread of the Corona Virus has brought new challenges and risks in social life, including capture fisheries products. Disruption of supply chain between business actors and consumers due to restrictions on human mobility that were implemented to overcome the Covid-19 outbreak. This reserach aims to analyze the fisheries risk management case study in pandemic Covid-19. This research was conducted in April - September 2020. The data used are primary and secondary data. Primary data obtained by taking non-probability sampling techniques to 50 respondents of capture fisheries business actors, using health protocols. Secondary data were obtained using literature studies. The analytical tool used in this research is descriptive analysis. Based on the results of research, the risks received by capture fisheries business actors include the risk of the capture fisheries production process during the Covid-19 pandemic, the risk of collaborating with capture fisheries production during the Covid-19 pandemic, the risk of decision making during the Covid-19 pandemic, the risk of product market capture fisheries during a pandemic. Adaptation strategies should be done undertaken by fishery business actors by optimizing the function and role of fishery cooperatives, strengthening marine and fisheries financial institutions, strategies for adapting fisheries marketing through a warehouse receipt system.

The Effect of Substitution of Buffalow Milk with Soy Milk on the Nutritional Value of Palopo Marhama Marhama; Satrijo Saloko; Siska Cicilia
Journal of Food and Agricultural Product Vol 2, No 1 (2022): JFAP
Publisher : Universitas Veteran Bangun Nusantara

This study aims to determine the nutritional value of palopo which was substituted with soy milk. This study used an experimental method with a one-factor completely randomized design (CRD) consisting of 6 levels of ratio of buffalo milk: soy milk, namely K0 = 100%: 0%, K1 = 80%: 20%, K2 = 60%: 40%. , K3 = 40%: 60%, K4 = 20%: 80% and K5 = 0%: 100% with 3 repetitions. The observed data were analyzed for variance (Analysis of Variance) with a real level of 5%. If there is a significant difference, a 5% BNJ further test is performed. The parameters observed in this study were fat content, protein content, moisture content, antioxidant activity, total phenol, and sensory parameters including aroma and taste. The results showed that there was a significant effect on all observed parameters but had an insignificant effect on oHue. The higher the ratio of soy milk causes an increase in antioxidant activity, water content, total phenol but decreases fat content, protein content and viscosity of palopo. In terms of chemical, physical and sensory parameters, the treatment with a ratio of 80% buffalo milk: 20% soy milk was the best result with an antioxidant activity value of 50,50%; total phenol 4,58 mg GAE / g; water content 71,39%; fat content 5,23%; protein content 3,54%; and sensory quality that can be accepted by the panelists. Keyword : buffalo milk, palopo, soy milk

PENGOLAHAN TOMAT MENJADI SAOS TOMAT Satrijo Saloko; Dody Handito; Novia Rahayu; Suburi Rahman; Afe Dwiani
Jurnal Pendidikan dan Pengabdian Masyarakat Vol. 2 No. 2 (2019): Mei
Publisher : FKIP Universitas Mataram

Saos tomat merupakan produk olahan tomat yang paling banyak diproduksi secara komersil. Salah satu daerah yang banyak menjual bahan makanan (seperti bakso bakar, sosis bakar, bakso kuah, telur gulung dan sebagainya) yang memerlukan saos tomat adalah di Kebun Duren Selagalas. Tujuan dari kegiatan pengabdian ini adalah untuk meningkatkan keterampilan masyarakat khususnya di Kebun Duren dalam mengolah tomat menjadi saos tomat sehingga dapat menghasilkan saos yang bermutu dan baik bagi kesehatan dan dapat pula meningkatkan perekonomian masyarakat. Metode yang digunakan dalam pengabdian adalah sosialisasi dan penyuluhan kepada masyarakat Peserta sosialisai sangat antusias mengikuti kegiatan dan dibuktikan dengan aktifnya peserta saat diskusi dan serius dalam mengikuti jalannya proses pemberian materi yang disampaikan tim dosen. Peserta mengerti dan memahami proses pengolahan saos tomat yang baik dan benar serta diharapkan dapat menerapkan proses tersebut di kelurahan Kebun Duren baik untuk produk dagangan seperti cilok, roti goreng, maupun produk-produk makanan lainnya.

The Effect of Liquid Smoke Powder of Coconut (Cocos Nucifera Linn) Concentration and Storage Time in Smoked Milkfish Presto Quality Elya Herwati; Agustono Prarudianto; Satrijo Saloko
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 5 No 1 (2017): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Aimed of this study was to determine the effect of the concentration of liquid smoke powder of coconut (Cocos nucifera Linn) and storage time and their interaction in maintaining the quality of smoked milkfish presto. The chemical qualities were based on water content and crude protein content, and the organoleptic qualities were based on colour, odour, texture and flavour. The research was conducted in Randomized Complete Block with two factorial design. The first factor was the concentration of liquid smoke powder 0%, 5% and 10%; whereas the second factor was storage time 0, 2 and 4th days at room temperature; using 3 replications. The results showed that smoking process with different concentration of liquid smoke powder and different storage time affect the chemical and organoleptic qualities of milkfish presto smoke, between 2 treatments their interaction gave significant effect (p <0.05) on milkfish presto smoke chemical quality and shows the linear pattern of trends (55.03% â€“ 62.91% water content and 28.66% â€“ 34.00% crude protein content). Based on organoleptic tests, the concentrations of 5% liquid smoke powder and 2 days storage time gave the best combination that can maintain the quality of milkfish presto smoke.Keywords: milkfish presto smoke, liquid smoke powder, storage time ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi bubuk asap cair tempurung kelapa (Cocos nucifera linn) dan lama penyimpanan beserta interaksinya dalam mempertahankan kualitas bandeng presto asap. Kualitas kimia berdasarkan pada kadar air dan kadar protein kasar, sedangkan kualitas organoleptik berdasarkan pada warna, aroma, tekstur dan rasa. Rancangan percobaan menggunakan Rancangan Acak Kelompok dengan percobaan faktorial terdiri atas dua faktor. Faktor pertama adalah konsentrasi bubuk asap cair 0%, 5% dan 10%, sedangkan faktor kedua adalah lama penyimpanan hari ke-0, ke-2 dan ke-4 pada suhu ruang. Masing-masing perlakuan diulang sebanyak tiga kali. Hasil penelitian menunjukkan bahwa proses pengasapan dengan konsentrasi bubuk asap cair yang berbeda dan lama penyimpanan yang berbeda dapat mempengaruhi kualitas kimia dan organoleptik bandeng presto asap. Ditunjukkan juga bahwa hasil interaksi keduanya memiliki pengaruh nyata (p<0,05) terhadap kualitas kimia bandeng presto asap dan menunjukkan pola kecendrungan dengan pola linier (kadar air 55,03% â€“ 62,91% dan kadar protein kasar 28,66% â€“ 34,00%). Berdasarkan uji organoleptik, konsentrasi bubuk asap cair 5% dan lama penyimpanan 2 hari adalah kombinasi terbaik yang dapat mempertahankan kualitas bandeng presto asap. Kata kunci: bandeng presto asap, bubuk asap cair, lama penyimpanan

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