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All Journal Jurnal Dinamika Pengabdian (JDP) Indonesian Food Science and TechnologyJournal INTEK: Jurnal Penelitian Jurnal Agritechno
Vilia Darma Paramita
Politeknik Negeri Ujung Pandang
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Education Engineering Environmental Science

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PEMBERDAYAAN NELAYAN DI KELURAHAN PINCENGPUTE DALAM PENGOLAHAN IKAN DOYOK MENJADI PRODUK BAKSO DAN NUGGET Fajriyati Mas’ud; Sri Indriati; Vilia Darma Paramita
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.v4i2.7411

Abstract

Ikan Doyok berkembangbiak di Danau Tempe dan jumlahnya cukup melimpah, tetapi tidak disukai karena memiliki banyak duri halus, sehingga banyak yang terbuang. Tujuan dari kegiatan ini adalah untuk memberdayakan masyarakat nelayan di Kelurahan Pincengpute guna memberikan nilai ekonomi bagi ikan doyok dalam bentuk olahan bakso dan nugget ikan yang dapat dijual sehingga mampu memberikan kontribusi ekonomi kepada masyarakat setempat. Kegiatan ini dilakukan dalam bentuk penyuluhan, demonstrasi dan pelatihan pengolahan ikan doyok menjadi produk bakso dan nugget ikan. Masyarakat melakukan uji sensorik terhadap warna, rasa, dan aroma produk, hal ini merupakan bentuk partisipasi masyarakat dalam kegiatan ini selain menyediakan ikan doyok sebagai bahan utama dalam kegiatan ini.Kata kunci: Pincengpute, ikan doyok, bakso, nugget ikan.
Effect of Partial Replacement of Soybean with Chickpea to the Nutritional and Textural Properties of Tofu Naksit Panyoyai; Manisorn Silsin; Jatuporn Khongdan; Vilia Darma Paramita
Indonesian Food Science & Technology Journal Vol. 4 No. 2 (2021): Vol 4 No 2, July 2021
Publisher : Department of Technology of Agricultural product (THP) Jambi University

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Abstract

Abstract— Tofu is an oriental food that originated from China and later became a traditional cuisine in many South East Asia Countries, e.g. Indonesia, Singapore, and Thailand. The tofu was made by coagulating soy milk with salt to form curds, which further compress to form a solid block. Tofu usually uses soybeans as the main ingredients; however, in this experiment, the soybeans were partially replaced with chickpeas to increase the amount of dietary fibre and reduce fat levels in the final products. The tofu was made of soybean and chickpea at a ratio of 100:0 (control), 90:10, 80:20 and, 70:30. The products were evaluated based on their nutritional contents (crude protein, crude fat, and crude fibre), and textural properties using Texture Profile Analysis. Some analytical parameters, such as pH, moisture content, and colour were also studied. Partial replacement of soybean with chickpea decreased overall crude protein and fat content, whereas increased crude fibre. The presence of chickpea in the blends, up to 30% (w/w), had affected the tofu curd's protein stability, lowered their pH, and moisture content. A denser tofu curd was obtained by adding more chickpea to the product. The 70:30 blend has the highest hardness value compared to the other formulations. This low soy content mixture, however, can not produce a cohesive and springy tofu gel. The CIELAB colour space of the soybean/chickpea tofu cubes records a trend of increase in redness and yellowness values for tofu with chickpea.
PENGARUH METODE PENGERINGAN TERHADAP KADAR VITAMIN C DAN AKTIVITAS ANTIOKSIDAN DAUN KELOR (Moringa oleifera) Vilia Darma Paramita
Jurnal Agritechno Jurnal Agritechno Vol. 16, Nomor 1, April 2023
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/at.v16i1.1006

Abstract

Moringa oleifera leaves are rich in nutrients because they contain protein, carbohydrates, fats, fiber, vitamins and minerals, are widely used as food and medicine. This study aimed to determine the effect of various drying methods on vitamin C levels and antioxidant activity of Moringa leaves. This study compared the levels of vitamin C and antioxidant activity of moringa leaves dried by sun drying method, indoors and oven at 40, 50 and 60oC. The results showed that the best drying was using an oven at 40oC and the sun with vitamin C levels of 15.82 and 15.04 mg/100 g of material, respectively. In general, various drying methods did not affect antioxidant activity as indicated by the IC50 value which was classified as a strong antioxidant, but for treatment with high temperatures (50 and 60oC) there was a slight decrease in the IC50 value from the IC50 value of fresh leaves, this might be due to the production of Maillard reaction products. (MRPs) which are antioxidants. Research showed that the oven drying method at 40°C gives the best result.
The quality of liquid organic fertilizer made from moringa leaf stems as influenced by the concentration of microbes and the duration of fermentation Vilia Darma Paramita
INTEK: Jurnal Penelitian Vol 10, No 1 (2023): April 2023
Publisher : Politeknik Negeri Ujung Pandang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31963/intek.v10i1.4302

Abstract

Liquid organic fertilizer from moringa leaf stems was produced through a fermentation process. In this study, moringa leaf stems were utilized by adding banana stems and EM4. The use of moringa leaf stems and banana stems in liquid organic fertilizer was expected to enhance macro-nutrients in the soil, such as nitrogen, phosphorus, and pH. The objective of the research was to determine the optimum conditions for producing liquid organic fertilizer. The experimental variables included adding EM4 starter concentrations of 1%, 3%, and 5% (v/v) to the fermentation substrate and fermenting it for 7, 14, and 21 days. The analysis results indicated that the nitrogen, phosphorus, and pH content of the liquid organic fertilizer met the standards. The optimum conditions were achieved during a 14-day fermentation period with a 5% concentration of EM4, resulting in nitrogen content of 10.06%, phosphorus content of 2.05%, and pH level of 7.5.
Co-Authors Fajriyati Mas’ud Jatuporn Khongdan Manisorn Silsin Naksit Panyoyai Sri Indriati