PELATIHAN PENGOLAHAN STICK JAGUNG DAN ES KOLANG KALING DI DESA TRIDHARMA KECAMATAN PULUBALA KABUPATEN GORONTALO

The aim of implementing the training activities for processing corn sticks and kolang kaling ice is to increase the skills of PKK mothers and young women. The training method is in 2 ways, namely lectures and practice. Evaluation of program success through observation of participant participation. The training activity was held on October 22, 2022 in the Tridharma Village Office Hall with 15 participants, PKK women and young women. This activity is integrated with KKN-Thematic. Based on the results of observations, this activity succeeded in increasing the knowledge of PKK mothers and young women regarding the processing of corn sticks and kolang kaling ice

PENGARUH PENGGUNAAN BUBUK JAHE MERAH (Zingiber officinale var. Rubrum) TERHADAP SIFAT FISIK BAKSO DAGING KAMBING

Tujuan penelitian ini untuk mengetahui pengaruh penggunaan bubuk jahe merah terhadap sifat organoleptik bakso daging kambing. Materi yang digunakan yaitu daging kambing segar, tepung tapioka, garam, penyedap rasa, bawang putih, merica, bubuk jahe merah, es batu serta peralatan pengolahan. Percobaan ini menggunakan rancangan acak lengkap lima perlakuan dengan menggunakan 25 ulangan. Perlakuan adalah R0 100% adonan bakso, R1 daging 700 g ditambah bubuk jahe merah 3g, R2 daging 700 g ditambah bubuk jahe merah 5 g, R3 daging 700 g ditambah bubuk jahe merah 7 g. Pengujian organoleptik yang dilakukan yakni uji mutu hedonik yang terdiri dari nilai tekstur, warna, aroma, rasa dan kekenyalan. Uji Duncan dilakukan untuk mengetahui perbedaan perlakuan. Hasil penelitian menunjukkan bahwa perlakuan memberikan pengaruh yang nyata (P00,05). Penggunaan serbuk jahe merah dalam jumlah 3 g dapat menjamin penerimaan sifat organoleptik bakso daging kambing

SOSIALISASI BUDIDAYA SORGUM DENGAN BERBAGAI VARIETAS BERBEDA SEBAGAI DASAR PENGUATAN DESA AGROINDUSTRI PANGAN DI DESA BANUROJA, RANDANGAN, POHUWATO, GORONTALO

Sorghum is one of the food commodities that has the potential to be developed in Indonesia. Increasing sorghum productivity can be done by applying good cultivation, one of which is by planting different varieties. This activity was carried out from June to September 2023 in Banuroja Village, Randangan District, Pohuwato Regency, Gorontalo Province. The purpose of this community service program is to provide knowledge and skills to the Banuroja community to cultivate using sorghum seeds with different varieties. The main target of this community service program is the Banuroja Village farmer group. The methods used include lectures, hands-on practice, and discussions. The results of the activity concluded that: 1) Participants' knowledge about sorghum cultivation increased by about 28%; 2) This activity has benefited the Banuroja community, especially the farmer groups with an increase in the desire of participants to follow similar training of around 98%; and 3) Sorghum cultivation can be used as an alternative activity to corn and paddy cultivation

PENERAPAN INSEMINASI BUATAN PADA TERNAK SAPI

Tujuan pengabdian untuk memberikan pengalaman dan meningkatkan wawasan  mahasiswa dalam pelaksanan Inseminasi Buatan (IB) pada ternaka sapi dipusat Pelatihan Pertanian dan Pedesaan Swadaya(P4S) Kecamatan Suwawa Kabupaten Bone Bolango. Metode pelaksanaan yang digunakan adalah Magang melalui demonstrasi dilapangan secara berulang, yaitu mempraktekkan IB pada ternak sapi dan pemecahan masalah yang terjadi dilapangan. Peningkatan kompotensi mahasiswa dalam Inseminasi buatan pada ternak sapi melalui program magang penting dilakukan secara berkelanjut, guna menghasilkan tenaga inseminator yang dapat menunjang peningkatan ternak sapi.Kata kunci :  Inseminasi Buatan, Sapi Potong, Inseminator, Semen Beku

TINGKAT PENGGUNAAN SANTAN KELAPA DAN TEPUNG UBI HUTAN (Dioscorea hispida dennts) PADA PEMBUATAN ES KRIM

Ice cream is a frozen dairy products from a solid milk made from a mixture of milk. The nutrition of ice cream depends on nutrition of raw material that is used. This study aimed to examine the use of coconut milk and cassava forest flour in ice cream with 4 treatments (T0=0 g coconut milk and 0 g cassava forest flour; T1=25 g coconut milk and 75 g cassava forest flour; T2=50 g coconut milk and 50 g cassava forest flour; T3=75 g coconut milk and 25 g cassava forest flour) and 4 replications. Paratemeter used in this study is analysis of water and fat content, melting time and hedonic quality (aroma, texture and flavor). This study used Completely Random Design to analyze the result. Organoleptic test was analyzed by Analysis of Variance and melting time test was analyzed descriptively. The results showed that proximate analysis of water content with the highest value found in the treatment of 75 g coconut milk and 25 g cassava forest flour and the lowest was found in the treatment of 0 g coconut milk and 0 g cassava forest flour. The highest fat content found in the treatment of 75 g coconut milk and 25 g cassava forest flour and the lowest was found in the treatment of 0 g coconut milk and 0 g cassava forest flour. The results of organoleptic test showed that percentage of aroma treatment was T0=2,40, T1=2,45, T2=2,55, and T3=2,70. The percentage of texture of each treatment was T0=3,25, T1=3,25, T2=3,30, and T3=3,65. The percentage of flavour of each treatment was T0=3,55, T1=3,60, T2=3,65, and T3=3,75. The conslusion is that ice cream production by using coconut milk and cassava forest flour (Dioscorea hispida dennts) gave the significant effect to the water and fat content. It was also liked by panelist. Ice cream production by using 75 g coconut milk and 25 g cassava forest flour increased the melting time up to 19,44

TINGKAT PENGGUNAAN DAN AKSEPTABILITAS ES KRIM YANG TERBUAT DARI TEPUNG UBI HUTAN (Dioscorea hispida dennts)

This research aims to determine the level of provision of Ubi Hutan Powder ice cream with four treatments, that is T1=0 g, T2=90 g, T3=180 g and T4=270 g with 4 repetitions. The parameters used in this study are: (protein content, fat content). The results of chemical tests will be analyzed by the method of RAL (Rancangan Acak Lengkap), for hedonic test (texture, color, and flavor), hedonic quality (like, really like, neutral, do not like, so do not like) and the melting power analyzed descriptively. Proximate analysis test protein content is highest value at the level of use of 270 g potato flour forest that is 7.8075% and the lowest value contained in the level of provision of forest potato flour 0 g namely 6.91% for the highest fat content found in the level of provision of forest potato flour 270 g namely 7.74% and the lowest value contained in the level of provision of forest potato flour 0 g is 6.16%. From the data obtained for the hedonic quality most preferred that the level of provision of forest potato flour T4=6.68% and the least preferred by the panelists at the level of the provision of Ubi Hutan Powder T2=5.20. The conclusion showed that the manufacture of ice cream Ubi Hutan Powder significant effect on protein and very significant effect on fat content

Olive Leaf Water Extract Protects Chicken Breast Sausages Against Quality Deterioration Induced by Frozen Storage

This study aimed to determine the effect of olive leaf water extract (OEx) on the physical properties of chicken breast sausage (CBS) and the preventive effect of OEx against lipid oxidation in CBS during frozen storage. CBSs, to which 0.1 and 0.5% (w/w) OEx were added to minced meat, were stored frozen at −20°C for 60 days. The thawing weight loss of control CBS without OEx increased with the frozen storage period, while OEx-CBSs did not change, from 15 to 60 days in storage. The water-holding capacity, breaking strength, elasticity, and viscosity of control CBS decreased upon frozen storage, while those of OEx-CBSs did not change. The observation of CBSs using scanning electron microscopy showed that OEx-CBSs that were stored frozen, unlike control CBS, maintained a structure similar to their unfrozen counterparts. These results indicate that OEx confers resistance to CBS upon freezing. Furthermore, the application of OEx to CBS suppressed lipid oxidation, decrease in pH and discoloration induced by frozen storage. Thus, this natural OEx is useful in improving the physical and chemical qualities of frozen processed poultry foods

SIFAT KIMIAWI DAN TEKSTUR BAKSO AYAM DENGAN BAHAN PENGISI DARI DEOSCOREA HISPIDA DENST

Bakso merupakan salah satu produk olahan daging yang sudah dikenal dan digemari oleh masyarakat. produk ini memegang peranan penting dalam penyaluran protein hewani sebagai zat gizi yang dibutuhkan tubuh. Kualitas bakso yang baik ditentukan oleh bahan penyusunnya. Salah satu bahan penyusun bakso adalah tepung. Penambahan tepung pada bakso berguna untuk memperbaiki tekstur, menurunkan penyusutan akibat pemasakan, meningkatkan daya ikat air dan meningkatkan elastisitas produk. Dalam rangka penganekaragaman bahan pangan peneliti menggunakan tepung ubi hutan (dioscorea hispida dennst) sebagai bahan pengisi pada pembuatan bakso. Tepung ubi hutan memiliki kelebihan seperti sumber karbohidrat, warna tepung putih, sehingga memiliki kadar pati yang baik. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung ubi hutan pada pembuatan bakso ayam terahadap parameter yang diamati yaitu analisa kadar protein, karbohidrat, kadar air, uji organoleptik (warna, rasa, tekstur dan kekenyalan) dan uji hedonik (tingkat kesukaan). Metode penelitian yang digunakan adalah metode eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 4 kali ulangan dari data hasil pengujian analisa protein, karbohidrat dan kadar air. kemudian dianalisis dengan analisis sidik ragam, sedangkan uji organoleptik dan uji hedonik menggunakan metode pengisian kuisioner oleh 20 orang panelis, kemudian dianalisis dengan anlisis deskriptif. Hasil penelitian menunjukan bahwa penggunaan tepung ubi hutan pada pembuatan bakso ayam berpengaruh tidak nyata (P0,05) terhadap kadar protein dan berpengaruh sangat nyata (P0,01) terhadap kadar karbohidrat dan kadar air bakso ayam yang dihasilkan. Hasil pengujian organoleptik bakso ayam pada perlakuan penggunaan tepung ubi hutan sebanyak 5%(T1) menghasilkan kualitas organoleptik terbaik, sedangkan hasil pengujian tingkat kesukaan (hedonik) perlakuan bakso ayam yang menggunakan tepung ubi hutan sebanyak 5% (T1), 10% (T2) dan 15% (T3) dapat diterima oleh panelis