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All Journal Journal Of Agritech Science (JASc) Jurnal Pengabdian Masyarakat Teknologi Pertanian
Zainuddin Antuli
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Immunology & microbiology

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KARAKTERISASI MUTU BIOLOGIS BAKASANG IKAN CAKALANG (Katsuwonus Pelamis) DENGAN PENAMBAHAN EKSTRAK ASAM JAWA (Tamarindus indica L) SELAMA FERMENTASI Lisna Ahmad; Sanjung Ismiaty Adjam; Zainuddin Antuli
Journal Of Agritech Science (JASc) Vol 6 No 02 (2022): Journal of Agritech Science (JASc) - November
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jasc.v6i02.984

Abstract

Ikan cakalang (Katsuwonus Pelamis) merupakan salah satu jenis ikan yang banyak diolah oleh masyarakat, terutama masyarakat Gorontalo. Pemanfaatan ikan cakalang terutama dagingnya diolah menjadi buah tangan seperti abon dan cakalang fufu dengan cara pengasapan. Limbah ikan berupa jeroan dan tulang belum dimanfaatkan. Dalam penelitian ini dilakukan pembuatan bakasang yang memanfaatkan jeroan ikan cakalang dengan penambahan ekstrak asam jawa dan variasi lama fermentasi. Penelitian ini adalah penelitian action research yang menggunakan Rancangan Acak Lengkap (RAL) faktor tunggal dengan variasi lama fermentasi; (3 hari), (6 hari), (9 hari). Hasil penelitian menunjukkan bahwa lama fermentasi bakasang ikan cakalang memberikan pengaruh nyata terhadap kadar TVB-N, kadar histamin, dan kadar pH, sedangkan pada kadar air tidak berpengaruh nyata terhadap lama fermentasi bakasang. Proses fermentasi ini juga menghasilkan pertumbuhan bakteri asam laktat (BAL). Total pertumbuhan BAL dan Kapang tertinggi dihasilkan dari lama fermentasi 3 hari (P1). Hasil uji organoleptik bakasang ikan cakalang dengan parameter warna, aroma dan tekstur menunjukkan bahwa panelis memilih rentang skor untuk warna 3,90 – 6,13 (agak tidak suka sampai suka), aroma dengan skor 3,63 – 5,07 (agak tidak suka sampai agak suka), dan tekstur dengan skor 3,20 – 5,13 (agak tidak suka sampai agak suka)..
Analisis Kelayakan Usaha Produk Kacang PILBAR Di Desa Pilohayanga Barat Siti Aisa Liputo; Yoyanda Bait; Zainuddin Antuli
Jurnal Pengabdian Masyarakat Teknologi Pertanian Vol 1, No 1 (2022)
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (263.499 KB)

Abstract

This article contains about business feasibility analysis of PILBAR products to three processed peanut products in West Pilohayanga Village, Telaga District, Gorontalo District. The purpose of this article is to explain the feasibility analysis on three processed peanut products in West Pilohayang Village, Telaga District, Gorontalo District, on three processed peanut products which are used to be profitable and feasible to be developed / continued or even vice versa. This research is conducted by direct interview method and questionnaire also with business feasibility analysis using Break Event Point (BEP), Revenue Cost Rati (R / C ratio) and Efficiency Analysis of Capital (ROI). From this article, it can be concluded that business feasibility analysis of PILBAR products on three processed products made by the community in West Pilohayang Village Telaga District can be developed because the products sold are proved to sell well in all circles of society, whether done in the form of promotion through social media such as facebook and others, also through the media website. Thus, with the number of processed peanut products sold then based on the analysis of business feasibility analysis of the three processed peanut products can be developed / continued business.
Co-Authors Lisna Ahmad Sanjung Ismiaty Adjam Siti Aisa Liputo Yoyanda Bait