Kajian Nilai Gizi Dan Organoleptik Cokelat Mangrove  Dari Buah Sonneratia Alba

Wintah, Wintah; Heriyanti, Andhina Putri; Kiswanto, Kiswanto

doi:10.54911/litbang.v15i0.74

Cited by 6 publications

(4 citation statements)

References 6 publications

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“…Sektor pariwisata dapat dijadikan sarana untuk meningkatkan perekonomian serta kesejahteraan masyarakat di sekitarnya. Hutan mangrove di daerah Payangan memiliki beragam jenis, salah satunya ialah Sonneratia alba [2] .…”

Section: Latar Belakangunclassified

Pemberdayaan Ekonomi Masyarakat Pantai Payangan dengan Pengembangan Produk Sirup dari Buah Perepat (Sonneratia alba)

Akhsan,

Khoirunnissa,

Ardianti

et al. 2024

SWGT

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Kabupaten Jember termasuk daerah pesisir selatan Pulau Jawa yang memiliki potensi hasil laut yang belum dimanfaatkan secara optimal seperti hutan mangrove. Daerah di Jember yang membudidayakan hutan mangrove salah satunya Pantai Payangan yang terletak di Desa Sumberejo, Kecamatan Ambulu. Jenis mangrove di Pantai Payangan beragam termasuk jenis perepat (Sonneratia alba). Mangrove jenis perepat memiliki banyak manfaat seperti pada buahnya yang sering disebut buah bogem oleh masyarakat sekitar. Permasalahan masyarakat Desa Sumberejo yaitu belum teroptimalkannya pemanfaatan buah perepat dan hanya dibuang karena dinilai tidak layak jual. Dengan melimpahnya jumlah buah bogem di Desa Sumberejo, hal ini dapat berpotensi sebagai sumber ekonomi masyarakat setempat. Hal ini mendasari tim Promahadesa untuk melaksanakan sosialisasi, pelatihan dan pemasaran mengenai pengolahan buah perepat menjadi sirup “Si Bogem” yang kaya vitamin dan antioksidan. Sosialisasi dan pelatihan yang telah dilakukan menunjukkan bahwa masyarakat Desa Sumberejo mampu mengolah buah perepat menjadi sirup. Sirup “Si Bogem” diharapkan dapat meningkatkan ekonomi masyarakat sekitar.

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Section: Latar Belakangunclassified

Pemberdayaan Ekonomi Masyarakat Pantai Payangan dengan Pengembangan Produk Sirup dari Buah Perepat (Sonneratia alba)

Akhsan,

Khoirunnissa,

Ardianti

et al. 2024

SWGT

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“…Aroma dapat memberikan penilaian suatu produk tersebut disukai atau tidak disukai melalui bau yang tercium oleh syaraf-syaraf dalam rongga hidung. Dijelaskan oleh (Wintah et al, 2018) bahwa aroma merupakan parameter yang memiliki daya tarik dalam menilai suatu makanan.…”

Section: Aromaunclassified

The Utilization of Pangas Catfish Fish Skin (Pangasius pangasius) in Making Skin Chips

Pangestika,

Nusaibah,

Sa'diyah

2023

torani

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Catfish is a popular freshwater fish and is in great demand as a consumption fish because catfish meat has a delicious taste and is quite high in calories and protein. Catfish skin as a by-product of fillet production can be used as raw material for processing chips. This research aims to determine the effect of soaking ingredients on the physical and chemical characteristics of catfish skin chips. This research was carried out by making catfish skin chips through the process of first washing, first soaking with soaking materials, second washing, second soaking in spices, drying, cutting, frying, and packed. The treatment in this research is the soaking material (in the first soaking) used. There were 4 treatments with different soaking ingredients, including: P0 (control), P1 (lime), P2 (acetic acid/vinegar), and P3 (palm vinegar). After the skin chips with the 4 treatments have been produced, quality testing is carried out on the product. Tests were carried out on yield, consumer acceptability through hedonic testing, physical characteristics of skin chips through analysis of crispness, efflorescence and oil absorption, chemical characteristics through proximate analysis, and microbial contamination through ALT analysis. Treatment P1 is known to have the highest yield, crispness, oil absorption capacity, and efflorescence ability among other treatments. Next, the products tested for chemical content are selected based on the treatment that obtains the highest level of consumer acceptance. Based on hedonic testing, it is known that P1 is the treatment most sought after by consumers. From the results of the chemical analysis that has been carried out, the ash content and protein content of fish skin chips in P1 is higher than P0, but has a lower water content than P0. The Total Plate Number (ALT) value for each catfish skin chips parameter exceeds the standard limit of SNI 7388:2009, namely 5x105 CFU/g.

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“…Jenis Sonneratia alba memiliki adaptasi dengan salinitas tinggi dan sering ditemukan pada daerah yang berhadapan langsung dengan laut terbuka tetapi tidak terkena ombak secara langsung. Mangrove jenis Sonneratia alba yang sering dijumpai disebut juga dengan buah pedada merupakan buah yang berbentuk bulat agak gepeng bagian ujung buah tersebut bertangkai, dan dasarnya terbungkus kelopak bunga (Wintah et al, 2018d).…”

Section: Pendahuluanunclassified

PEMANFAATAN BUAH Sonneratia alba MENJADI SIRUP MANGROVE DI SEKITAR KAWASAN MANGROVE LUNG MANE NAGAN RAYA ACEH

Wintah,

Kiswanto,

Nurdin

2022

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Lung Mane coastal area has magrove forest which reaches an area of 40 ha. The dominant mangrove tree species that grow are Rhizophora sp and Sonneratia sp. Mangrove plants that have a high enough quantity of fruit are Sonneratia alba because at times of unseason, trees can still produce approximately 2 kg / day. Sonneratia alba fruit can be processed to be used as a beverage product in the form of syrup. Sonneratia alba fruit syrup is one of the processed products of mangrove fruit that can increase the economic and ecological value of mangrove forests and can increase the income of people living around mangrove forests, so that by utilizing mangrove fruit into various processed foods and drinks the community is helped economically and indirectly participates in maintaining the sustainability of mangrove forests around them.

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Kajian Nilai Gizi Dan Organoleptik Cokelat Mangrove Dari Buah Sonneratia Alba

Cited by 6 publications

References 6 publications

Pemberdayaan Ekonomi Masyarakat Pantai Payangan dengan Pengembangan Produk Sirup dari Buah Perepat (Sonneratia alba)

Pemberdayaan Ekonomi Masyarakat Pantai Payangan dengan Pengembangan Produk Sirup dari Buah Perepat (Sonneratia alba)

The Utilization of Pangas Catfish Fish Skin (Pangasius pangasius) in Making Skin Chips

PEMANFAATAN BUAH Sonneratia alba MENJADI SIRUP MANGROVE DI SEKITAR KAWASAN MANGROVE LUNG MANE NAGAN RAYA ACEH

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