KARAKTERISASI FISIKOKIMIA IKAN BAGE (MAKANAN TRADISIONAL SUMBAWA) MENGGUNAKAN OVEN PENGERING

Lemuru production in Sumbawa has increased and is one of the processed productsthe famous one is bage fish. This bage fish is processed by a process of salting andpickling, then drying and frying. Request from the Sumbawa peopleThere are already many who want to bring this typical bage fish souvenir from the region. Bytherefore in this study a controlled drying process was carried out usingoven, and is expected to be a solution to improve the quality of bage fishphysicochemical and microbiological. The results showed that fresh lemuru hadthe average moisture content was 86%, protein content was 19.8%, fat content was 6.1%. Water contentThe highest bage fish was found in treatment with a temperature of 50 ° C for 2 hours (56.33%)while the lowest water content is found in 4 hours drying with a temperature of 60 ° C(28.41%). The highest TPC test value was obtained in bage fish drying at 50oCfor 2 hours, which is 21000 CFU / gr (2.1 x 104 CFU / gr).Produksi ikan lemuru di Sumbawa mengalami kenaikan dan salah satu produk olahannyayang terkenal adalah ikan bage. Ikan bage ini diolah dengan proses penggaraman danpengasaman, kemudian dikeringkan dan digoreng. Permintaan masyarakat Sumbawayang ingin membawa oleh-oleh khas ikan bage ini keluar daerah sudah banyak. Olehkarena itu dalam penelitian ini dilakukan proses pengeringan terkontrol menggunakanoven, dan diharapkan menjadi solusi untuk memperbaiki mutu ikan bage secarafisikokimia dan mikrobiologis. Hasil penelitian menunjukkan ikan lemuru segar memilikirata-rata kadar air sebesar 86%, kadar protein 19,8%, kadar lemak 6,1%. Kandungan airikan bage tertinggi terdapat pada perlakuan dengan suhu 50°C selama 2 jam (56,33%)sedangkan kadar air terendah terdapat pada pengeringan 4 jam dengan suhu 60°C(28,41%). Nilai uji TPC tertinggi didapatkan pada ikan bage pengeringan suhu 50oCselama 2 jam yaitu sebesar 21000 CFU/gr (2,1 x 104 CFU/gr)

KARAKTERISTIK PASTA BAWANG MERAH (Allium ascalonicum L.) BERDASARKAN PERBEDAAN SISTEM EMULSI

Bima Regency has great potential in producing shallots (Alliumascalonicum L.) because it can be planted throughout the year so that the production is abundantRed onion. Onion processing aims to maintain agesave and the quality of the onion. This study compared the characteristics of the pastashallots with two different emulsifying systems. Use of an emulsion systemthe right one affects the quality of the shallot paste. The research was conducted in a scalelaboratory using a completely randomized design (CRD) with two treatments andthree replications, the first treatment was addition of shortening with lecithin, andthe second treatment adding starch with oil palm. Characteristics of onion pastered that want to be investigated are water content (AOAC 2005), protein content (AOAC, 2005) andfat content (AOAC, 2005). The test results of shallot paste show thatThe addition of CMC 0.3% for 7 minutes had the lowest water content (44.11%).While the addition of 6% lecithin 4 minutes has a higher water contentcompared to other treatments (51.27%). The highest protein content is found intreatment with the addition of CMC 0.3% 7 minutes is 3.05%. while lowest onlecithin addition treatment 6% 4 minutes is 2.63%. Fat content of shallot pasteThe highest was the treatment with the addition of CMC by 0.3% with timestirring 7 minutes (0.89%), while the lowest was found in treatment withaddition of 6% lecithin with a stirring time of 4 minutes (0.82%).Kabupaten Bima mempunyai potensi besar dalam menghasilkan bawang merah (Alliumascalonicum L.) karena dapat ditanam sepanjang tahun sehingga berlimpah produksinyabawang merah. Pengolahan bawang merah bertujuan untuk mempertahankan umursimpan dan mutu bawang merah. Penelitian ini membandingkan karakteristik pastabawang merah dengan dua sistem pengemulsi yang berbeda. Penggunaan sistem emulsiyang tepat mempengaruhi mutu pasta bawang merah. Penelitian dilakukan dalam skalalaboratorium menggunakan rancangan acak lengkap (RAL) dengan dua perlakuan dantiga kali ulangan, perlakuan pertama penambahan shortening dengan lesitin, danperlakuan kedua penambahan pati dengan kelapa sawit. Karakteristik pasta bawangmerah yang ingin diteliti yaitu kadar air (AOAC 2005), kadar protein (AOAC, 2005) dankadar lemak (AOAC, 2005). Hasil pengujian pasta bawang merah menunjukkan bahwaPerlakuan penambahan CMC 0.3% 7 menit memiliki kadar air paling rendah (44,11%).Sedangkan penambahan lesitin 6% 4 menit memiliki kadar air yang lebih tinggidibandingkan perlakuan yang lain (51,27%). Kadar protein paling tinggi terdapat padaperlakuan penambahan CMC 0.3% 7 menit yaitu 3.05%. sedangkan terendah padaperlakuan penambahan lesitin 6% 4 menit yaitu 2.63%. Kadar lemak pasta bawang merahtertinggi terdapat perlakuan dengan penambahan CMC sebesar 0,3% dengan waktupenumisan 7 menit (0.89%), sedangkan terendah terdapat pada perlakuan denganpenambahan lesitin 6% dengan waktut penumisan 4 menit (0,82%)

The Effect of Beans and Baking on Banana Bar Qualities

Beans are  good protein sources for producing banana bars for emergency foods. According to the previous reports, the baking temperatures and times affect the quality of the banana bar. This study aims to evaluate the effect of bean flour types (soybean, mung, and winged bean) as well as the baking temperatures and times on the banana bars chemical characteristics, organoleptic, and microbiological quality. The above three bean flour types were used, and three baking methods were also compared. The baking processes were (1) 40 min at 120°C followed by 10 min at 100°C, (2) 40 min at 125°C and (3) 40 min at 105°C followed by 10 min at 120°C. Additionally, the proximate, total energy, organoleptic, and total bacterial counts were evaluated. The results showed that all banana bars can be classified as high-energy foods based on protein, fat, carbohydrate, and total energy. The organoleptic properties using different baking methods were not significantly different, and the highest score was found in the banana bar added with mung bean flour. In addition, the total bacterial count all products did not exceed the standard