scholarly journals PEMBUATAN SATE DAN SEMUR KEONG MAS (Pomacea Canaliculata) SEBAGAI MAKANAN SUMBER PROTEIN BAGI ANAK SD INPRES NEGERI SIBOI-BOI KABUPATEN JAYAPURA TAHUN 2019

2020 ◽  
Vol 11 (2) ◽  
Author(s):  
Fransiska H Hendambo ◽  
Sanya Anda Lusiana ◽  
Marlin Paulina Gultom
Keyword(s):  
School Children ◽  
Elementary School Children ◽  
Preference Test ◽  
Protein Source ◽  
Pomacea Canaliculata ◽  
Acceptance Test ◽  
Apple Snail ◽  
Test Preference ◽  
Golden Apple Snail ◽  
Snail Protein

ABSTRAK Penelitian ini bertujuan untuk mengetahui pembuatan sate dan semur keong mas sebagai makanan sumber protein bagi anak sekolah dasar. Penelitian ini bersifat Quasi Eksperimen, menggunakan 2 produk olahan keong mas yaitu sate dan semur. Uji kesukaan pada panelis agak terlatih sebanyak 25 orang dan uji daya terima dari produk terpilih pada 25 orang siswa SD Inpres Negeri Siboi-Boi Kabupaten Jayapura. Hasil uji kesukaan menunjukkan bahwa yang paling disukai adalah olahan sate keong mas yaitu warna (98%), aroma (98%), rasa (98%) dan tekstur (98%). Hasil uji daya terima menunjukkan bahwa siswa yang memiliki daya terima >80% untuk hari ke-1 hingga hari ke-2 sebanyak 100% siswa. Kata kunci : Keong Mas, Sumber Protein, Uji Daya Terima, Uji Kesukaan ABSTRACT This research aims to study the making of satay and stew as a protein source for elementary school children. The research was quasi-experiment. We used two processed golden apple snail products i.e. satay and stew. . Preference test was conducted to 25 semi-trained panelists; while acceptance test was conducted to 25 students of SD Inpres Negeri Siboi-boi Jayapura. According to the result of preference test, the most preferable processed golden apple snail product was satay (color 98%, aroma 98%, taste 98%, and texture 98%). The result of acceptability test indicated that all students showed acceptability of >80% on the first and second days (100%). Key words : Golden Apple Snail, Protein Source, Acceptance Test, Preference Test

scholarly journals PEMBUATAN NUGGET DAN OTAK-OTAK AMPAS TAHU (Glycine Max (L) Merill) SEBAGAI KUDAPAN BAGI ANAK SD YPK YOKA BARU TAHUN 2019

2020 ◽  
Vol 11 (2) ◽  
Author(s):  
Paskalina A A Weridity ◽  
Marlin Paulina Gultom ◽  
Ratih Nurani Sumardi
Keyword(s):  
Elementary School ◽  
Glycine Max ◽  
Key Words ◽  
Experimental Research ◽  
School Children ◽  
Elementary School Children ◽  
Preference Test ◽  
Test Preference ◽  
Glycine Max L ◽  
Snack Products

ABSTRAK Penelitian ini bertujuan untuk mengetahui pembuatan nugget dan otak-otak ampas tahu sebagai kudapan bagi anak sekolah dasar. Penelitian ini bersifat Quasi Eksperimen, menggunakan 2 produk kudapan yang ditambahkan tepung ampas tahu yaitu nugget dan otak-otak. Uji kesukaan pada panelis tidak terlatih 25 orang dan penelitian lanjutan berupa uji daya terima dari produk terpilih pada 25 orang siswa SD Yoka Baru. Hasil uji kesukaan menunjukkan bahwa yang paling disukai adalah produk nugget ampas tahu yaitu warna (96%), aroma (90%), rasa (88%) dan tekstur (90%). Hasil uji daya terima menunjukkan bahwa siswa yang memiliki daya terima >80% untuk hari ke-1 hingga hari ke-2 sebanyak 100% siswa. Kata kunci : Ampas Tahu, Kudapan, Uji Daya Terima, Uji Kesukaan ABSTRACT This research aims to study the making of nuggets and tofu dregs for elementary school children. This research was queasy-experimental research. We used two snack products i.e. otak-otak (grilled fish cake) and nugget to which we added tofu dreg flour. Preference test in 25 untrained panelist and advanced test in the form of acceptability test of selected products in 25 students of SD Yoka Baru were conducted. The result of preference test indicated that the most preferred product was nugget added with tofu dregs (color, 96%; smell, 90%; taste, 88%; and texture, 90%). The result of acceptability test indicated that all students showed acceptability of >80% on the first and second days (100%). Key words : Tofu Dregs, Snack, Acceptability Test, Preference Test.

scholarly journals Golden apple snail (Pomacea canaliculata) as an alternative protein source in Pasupati catfish (Pangasius sp.) fish feed

2020 ◽  
Vol 12 (2) ◽  
Author(s):  
Meilisha Putri Pertiwi ◽  
Dina Dyah Saputri
Keyword(s):  
Stocking Density ◽  
Fish Farming ◽  
Fish Growth ◽  
Protein Source ◽  
Pomacea Canaliculata ◽  
Fish Feed ◽  
Apple Snail ◽  
Meat Meal ◽  
Alternative Protein ◽  
Golden Apple Snail

Abstract. Pertiwi MP, Saputri DD. 2020. Golden apple snail (Pomacea canaliculata) as an alternative protein source in Pasupati catfish (Pangasius sp.) fish feed. Nusantara Bioscience 12: 162-167. Research on efforts to conserve golden apple snail (Pomacea canaliculata) meat has been done. This research aimed to utilize the snail meat as an alternative feed for the Pasupati catfish (Pangasius sp.). The research was carried out from May to August 2020. It began by collecting Pomacea canaliculata by hand sorting then processed into artificial feed/pellets. The research was CRD designed with 5 treatments and 3 replications. Pasupati catfish juvenil measuring 7.4 ± 0.8 cm and weighing 11.7 ± 0.5 g, was maintained for 21 days with a stocking density of 15 individuals/aquarium. Feeding as much as 8% of the biomass with a frequency of feeding 3 times a day at satiation. Variables measured were SGR, L, RP, FCR, and SR. The results showed that feed B produced the best fish growth and could be an alternative fish feed without having a negative effect on growth and feed utilization. Feed B (90% fish meal + 10% Pomacea canaliculata meat meal) had the highest SGR value and was supported by a high PR value and a low FCR value. In addition, there is a difference among variables, despite least significant. ANOVA test also supports the differences between treatments, but HSD test (p<0,05) is not significantly different. This means that the addition of the percentage of P. canaliculata meat meal to the feed does not provide a good performance of the Pasupati catfish. Value of abiotic parameters was ​​to support fish farming.

Inhibition of egg hatching with apple wax solvent as a novel method for controlling golden apple snail (Pomacea canaliculata)

2005 ◽  
Vol 24 (5) ◽  
pp. 483-486 ◽  
Author(s):  
Der-Chung Wu ◽  
Jih-Zu Yu ◽  
Bing-Huei Chen ◽  
Chien-Yih Lin ◽  
Wen-Hsiung Ko
Keyword(s):  
Pomacea Canaliculata ◽  
Apple Snail ◽  
Egg Hatching ◽  
Golden Apple Snail ◽  
Novel Method

Pomacea maculata.

2021 ◽  
Author(s):  
Rob Cowie ◽  
Romi L. Burks ◽  
Amy E. Miller ◽  
Alexandria L. Hill
Keyword(s):  
Invasive Species ◽  
South America ◽  
Species Identification ◽  
Geographical Area ◽  
Freshwater Snail ◽  
Pomacea Canaliculata ◽  
Apple Snail ◽  
Pomacea Maculata ◽  
Golden Apple Snail ◽  
History Of

Abstract P. maculata is a freshwater snail native to a wide geographical area in South America from the Rio de la Plata in Argentina and Uruguay to the Amazon in Brazil. It is commonly confused with any number of similar large apple snails, including the well-known invasive golden apple snail Pomacea canaliculata (listed among '100 of the world's worst invasive species'). Both species have been introduced to South-East and East Asia, although for many years they were not distinguished and the Asian introductions were widely identified as "golden apple snails" and the name P. canaliculata was applied to them. Due to the confusion in species identification, the history of introduction of P. maculata remains somewhat uncertain as does its invasiveness and pest potential. Much of the literature is confounded, for example, the snails illustrated by Cowie (2002) as P. canaliculata are in fact P. maculata. The majority of invasive populations in Asia appear to be P. canaliculata, often not mixed with P. maculata (Hayes et al., 2008; Tran et al., 2008) and the pest potential of P. canaliculata in such cases is clear. However, much less has been written about the invasiveness and pest potential of 'P. maculata'.

scholarly journals PENGARUH SUBSTITUSI DAGING KEONG MAS (Pomacea canaliculata L) DAN DAGING AYAM TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI NUGGET

2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Siti Nurhadia ◽  
Hermanto Hermanto ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Wheat Flour ◽  
Chicken Meat ◽  
Pomacea Canaliculata ◽  
Apple Snail ◽  
Chicken Nuggets ◽  
Nutritional Values ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Golden Apple Snail ◽  
Completely Randomized Design

ABSTRACTThis study aimed to determine the effect of golden apple snail and chicken meat substitution on the organoleptic characteristics and nutritional values of chicken nuggets. This study used a single factor completely randomized design (CRD), with five levels of treatment, namely P0 (0% golden apple snail meat: 50% chicken meat: 50% wheat flour), P1 (45% golden apple snail meat: 5% chicken meat: 50% flour), P2 (40% golden apple snail meat: 10% chicken meat: 50% flour), P3 (35% golden apple snail meat: 15% chicken meat: 50% flour), and P4 (30% golden apple snail meat: 52% chicken meat: 50% flour). Data were analyzed using Analysis of Variance (ANOVA). The results show that the substitution treatment of golden apple snail (Pomacea canaliculata l.) and chicken meat had a very significant effect on increasing color, taste, aroma, and texture. The P1 treatment (45% golden apple snail meat; 5% chicken meat and 50% wheat flour) was the most preferred treatment by panelists with preference scores of color, aroma, texture, and taste reached 3.74 (like), 3.93 (like), 3.68 (like), and 3.68 (like), respectively. Meanwhile, the analysis of the nutritional values shows that the selected treatment contained 30.68% water, 2.44% ash, 10.24% fat, 9.04% protein, and 47.6% carbohydrates. Based on the standard of SNI 01-6638-2002, the golden apple snail and chicken meat nuggets met the quality standards on water, ash, and protein contents.Keywords: golden apple snail meat, chicken meat, nuggets.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh subtitusi keong mas dan daging ayam terhadap karakteristik organoleptik dan nilai gizi pada pembuatan nugget. Penelitian ini menggunakan Rancangan Acak lengkap (RAL) faktor tunggal, dengan lima Perlakuan P0 (daging keong mas 0% : daging ayam 50% : tepung terigu 50%), P1 (daging keong mas 45% : daging ayam 5% : tepung terigu 50%), P2 (daging keong mas 40% : daging ayam 10% : tepung terigu 50%), P3 (daging keong mas 35% : daging ayam 15% : tepung terigu 50%) dan P4 (daging keong mas 30% : daging ayam 52% : tepung terigu 50%). Data dianalisis menggunakan Analysis of Varian (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan Substitusi daging keong mas (pomacea canaliculata l.) dan daging ayam berpengaruh sangat nyata terhadap peningkatan warna, rasa, aroma dan tekstur.. Perlakuan P1 (daging keong mas 45%; daging ayam 5% dan tepung terigu 50%) merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna, aroma, tekstur dan rasa berturut-turut sebesar 3,74 (suka), 3,93 (suka), 3,68 (suka), 3,68 (suka), sedangkan berdasarkan analisis nilai gizi meliputi kadar air, abu, lemak, protein dan karbohidrat berturut-turut sebesar 30,68%, 2,44%, 10,24%, 9,04% dan 47,6%. Berdasarkan standar mutu SNI 01-6638-2002 produk nugget daging keong mas dan daging ayam telah memenuhi standar mutu pada kadar air, kadar abu, dan kadar protein. Sedangkan kadar lemak dan kadar karbohidrat belum memenuhi standar mutu SNI 01-6638-2002Kata kunci: daging keong mas, daging ayam, nugget.

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