scholarly journals UJI KANDUNGAN PROTEIN FORMULASI KERANG/KOTENG (Pilsbryoconcha exilis) MENJADI MP-ASI DI DESA LAMASI PANTAI

2021 ◽  
Vol 16 (1) ◽  
pp. 1658-1662
Author(s):  
Dian Furqani Hamdan ◽  
Mardiana
Keyword(s):  
Protein Content ◽  
Growth And Development ◽  
Skim Milk ◽  
Rice Flour ◽  
Raw Material ◽  
Nutritional Content ◽  
Village Community ◽  
South Sulawesi ◽  
Kjeldahl Method ◽  
The Government

Based on RISKESDAS data on the amount of stunting in children under five in Indonesia, this study conducted a test of the nutritional content of protein in local foodstuffs of the coastal Lamasi village community, namely Koteng mussels (Pilsbryoconcha exilis). This is to support the government of South Sulawesi to reduce the prevalence rate of stunting (very short and short) who experience malnutrition and malnutrition. This study only focuses on testing the protein content as the main substance and nutrition for the growth and development of toddlers, while the method used in this study is the shellfish formulation which is done manually where the raw material is boiled and dried then smashed into powder and then tested for protein content using the Kjeldahl method in the Sucofindo laboratory weighing 500 grams. The results of the protein content test of the formulation of Koteng shellfish (P.exilis) resulted in a protein content of 56.66%. As for the preparation of MP-ASI recipes with a collection of river clams worth 70 g, 4 g skim milk, 6 g rice flour, and 2 g vegetable oil, each containing protein worth 7,9% successively 6,5%; 9,6%; 2%

scholarly journals Research on formula establishment to produce nutritional seasoning powder from pangasius by-product hydrolysed protein

2021 ◽  
Vol 63 (6) ◽  
pp. 50-56
Author(s):  
Thi Thu Hien Bui ◽  
◽  
Thanh Binh Nguyen ◽  
Thi Diem Pham ◽  
Thi Minh Nguyet Bui ◽  
...  
Keyword(s):  
Protein Content ◽  
Salt Content ◽  
Value Added ◽  
Research Process ◽  
Raw Material ◽  
Nutritional Content ◽  
Powder Product ◽  
Ginger Powder ◽  
Pepper Powder ◽  
By Products

The processing of pangasius fish has produced a number of by-products with economic and biological value such as heads, bones, and fins, but these products have not been fully utilised. The hydrolysed protein powder from pangasius by-products has a high nutritional content, attractive taste and mainly used as the raw material in the production of some value-added food products. The purpose of this study was to develop a formula to create seasoning products from protein powder hydrolysed pangasius by-products. The main ingredients such as pangasius protein powder, starch, basic spices (salt, sugar, onion powder, ginger, pepper, etc.) were studied and selected in the recipe for seasoning powder. In which, the research process to determine the ratio of the main ingredients was done with 25-45% protein powder from pangasius by-products combined with 20-35% modified starch; 16-24% salt; 5-20% sugar; 0.5-2% spice mixture of onion powder, ginger powder, pepper powder. Product quality was assessed through sensory criteria, protein content, carbohydrates, etc. Research results had built a formula for producing nutritional seasoning products from protein powder hydrolysed pangasius by-products with protein content 18-22%, carbohydrates 30-33%, salt content 18-20%, moisture content ≤10%, and food safety criteria meet the requirements according to current regulations.

scholarly journals POTENSI KEPUNAHAN POHON TOREM DI PULAU YAMDENA KABUPATEN KEPULAUAN TANIMBAR

2021 ◽  
Author(s):  
Johanis D.B Malindir
Keyword(s):  
Growth And Development ◽  
Economic Aspect ◽  
Raw Material ◽  
Endemic Plants ◽  
Cultural Aspects ◽  
The People ◽  
The Social ◽  
The Government

ABSTRAKPohon Torem merupakan salah satu tumbuhan endemik yang hidup di Pulau Yamdena. Masyarakat Maluku Tenggara Barat dalam sejarahnya telah cukup lama memanfaatkan kayu Torem sebagai bahan baku berbagai macam bangunan, mebel, maupun benda-benda kerajinan ukir. Kontribusi pohon torem bagi masyarakat Tanimbar tidak hanya sekedar dalam aspek ekonomi, namun juga dalam aspek sosial, religi, kesenian, dan kebudayaan itu sendiri. Keberadaan pohon torem didudukkan sebagai bagian penting bagi proses tumbuh-kembangnya kearifan lokal masyarakat Tanimbar. Dengan melihat pada potensi kearifan lokal, pemerintah terus tetap menjaga lestarinya hutan dan menjaga tanaman enedemik agar tidak punah.Kata Kunci: Torem, Endemik, Kearifan Lokal, TanimbarABSTRACTTorem Tree is one of the endemic plants that live on Yamdena Island. The people of West Southeast Maluku have historically used Torem wood as a raw material for various buildings, furniture, or carved crafts. The contribution of torem trees to the Tanimbar community is not only in the economic aspect, but also in the social, religious, artistic, and cultural aspects. The existence of torem trees is placed as an important part of the growth and development of the local wisdom of the Tanimbar people. By looking at the potential of local wisdom, the government continues to keep the forest sustainable and keep the enedemic plants from becoming extinct. Keywords: Torem, Endemic, Local Wisdom, Tanimbar

scholarly journals Proximate Analysis of Hotong Buru (Setaria italica) As A Culinary Material in Southern Buru Regency

2021 ◽  
Vol 4 (1) ◽  
pp. 297-303
Author(s):  
Ali Awan ◽  
Muhammad Tarmizi Kubangun ◽  
Tri Santi Kurnia
Keyword(s):  
Protein Content ◽  
Nutrient Content ◽  
Proximate Analysis ◽  
Carbohydrate Content ◽  
Raw Material ◽  
Nutritional Content ◽  
Chemical Test ◽  
Potential Alternative ◽  
The Right ◽  
Very High

Hotong Buru (S. italica) is a kind of cogon grass originating from the island of Buru. This plant produces seeds that are used as a very potential alternative food for rice because this plant can grow on various types of soil, even on sandy soils. Proximate analysis is a chemical test to determine the nutrient content of a feed or a feed raw material. Moreover, Hotong seeds have a protein content of around 11.2% and about 2.4% fat, while rice has a protein content of around 4.5% and 1-2% fat, which means that the protein and fat contents of Hotong seeds are over twice higher than that in rice. Judging from the carbohydrate content, the content of Hotong seeds is around 73%, almost the same as the carbohydrate content in rice, which is around 70-80%. This research was conducted to determine the nutritional content of Hotong Buru as a culinary ingredient. The research was conducted in the area of ​​South Buru Regency, namely processing Hotong Buru as a culinary ingredient, and in Baristand Ambon, namely proximate analysis. The results of the proximate analysis of 10 types of Hotong Buru in culinary preparations, resulted in the discovery of carbohydrate content with an average of 75.04, protein content with an average of 17.98, fat content with an average of 6.54, and fiber content with an average of 3.67, this proves that the nutritional content of culinary Hotong Buru is very high and can be used as the right staple substitute for rice

scholarly journals KADAR PROTEIN DAN TEKSTUR PADA TEMPE KORO BENGUK DENGAN SUBSTITUSI KEDELAI HITAM

2019 ◽  
Vol 9 (2) ◽  
pp. 69
Author(s):  
Yuni Safaratul Amanah ◽  
Yunan Kholifatuddin Sya’di ◽  
Erma Handarsari
Keyword(s):  
Experimental Design ◽  
Protein Content ◽  
Design Approach ◽  
Nutritional Content ◽  
Black Soybean ◽  
High Protein Content ◽  
Hardness Level ◽  
Protein Levels ◽  
Texture Analyzer ◽  
Kjeldahl Method

Tempe of koro benguk is a tempe made from raw koro benguk which has a fairly complete nutritional content. Black soybeanis local bean that have high protein content. The aim of this study was to describe the protein content  and texture from tempe of koro benguk substituted with black soybeans.This type of research is experimental design approach presented in descriptive form. Preparation of dumplings of koro tempe substituted with black soybean. Tthere were 5 treatments, each treatment was tested for protein levels and texture measurements 3 times. Measuring protein levels using the micro kjeldahl method and texture using the Texture Analyzer tool. The results of the study showed that the addition of black soybean to tempe of koro benguk gradually increased the protein content. The highest protein content is found in the formulation 20:80 which is equal to 17.84%. the more the addition of black soybean to the curry tempe, the texture of the hardness level in tempe is lower (soft), namely in the formulation of 20:80 which is worth 1.53 mm

scholarly journals MOLECULAR PROFILE, PURITY AND PRESENCE OF TRYPSIN INHIBITORS IN COWPEA PROTEIN ISOLATES

2018 ◽  
Vol 31 (1) ◽  
pp. 202-208
Author(s):  
KAROLINE DE MACÊDO GONÇALVES FROTA ◽  
LAYS ARNAUD ROSAL LOPES ◽  
IZABEL CRISTINA VERAS SILVA ◽  
JOSÉ ALFREDO GOMES ARÊAS
Keyword(s):  
Protein Content ◽  
Trypsin Inhibitor ◽  
Extraction Yield ◽  
Raw Material ◽  
Molecular Profile ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Isoelectric Precipitation ◽  
Protein Isolates ◽  
Kjeldahl Method

ABSTRACT The most-used preparation process of protein isolates (PI) involves the isoelectric precipitation of the protein. Heating shortens the preparation time but this procedure may affect the purity, yield, molecular profile of the protein, and the activity of the trypsin inhibitor. This study aimed to investigate the effect of heating in the production of cowpea protein isolates. Crude whole beans (WB) were defatted with hexane, and the protein isolates obtained by isoelectric precipitation with (HPI), and without (NHPI) heating. The protein content of the WB and the PI was determined by the micro-Kjeldahl method, and the extraction yield estimated from the protein content at the end of extraction in relation to this content in the raw material. Possible losses of protein fractions were followed by SDS-PAGE, and the trypsin inhibitor activity determined by an enzymatic assay (BAPNA: benzoyl-DL-arginine-p-nitroanilide). Protein content in HPI was 83.3%, less than in the NHPI (92.2%). The HPI yield was lower (40.0%) as compared to the NHPI (42.3%). Electrophoresis indicated bands ranging from 13 to 262 kDa in WB; and the NHPI presented a protein fraction’s profile closer to that of the WB than to the HPI. The WB had the trypsin inhibitor activity, expressed as Trypsin Inhibitory Units (TIU), of 32.5±0.5 TIU /mg-protein; HPI showed 12.7±0.5 TIU /mg-protein (39% of that observed in WB) and the NHPI, 8.3±0.2 TIU /mg-protein (25.5%). Heating reduces the yield and purity of proteins in the isolates. However, the inhibitory activity of trypsin cowpea is most affected by the isolation procedure.

scholarly journals Potency of Catfish (Clarias sp.) Protein Hydrolysates as Candidates Matrices for Microbiology Reference Material

2019 ◽  
Vol 14 (3) ◽  
pp. 121
Author(s):  
Eti Kurniawati ◽  
Bustami Ibrahim ◽  
Desniar Desniar
Keyword(s):  
Reference Material ◽  
Protein Content ◽  
Water Solubility ◽  
Protein Hydrolysate ◽  
Skim Milk ◽  
High Water ◽  
Proximate Analysis ◽  
Raw Material ◽  
Freeze Dried ◽  
Carbohydrate Levels

Fish protein hydrolysate (FPH) is a derivative product of fish proteins containing smaller peptides and amino acids. FPH products have high water solubility, good emulsion capacity, and large expanding ability. With its functional properties, it allows FPH to be used as a raw material in the manufacturing of secondary microbiological reference materials. This study was intended to characterize catfish (Clarias sp.) FPH as a candidate for the matrix of microbial secondary reference. The FPH was prepared through enzymatic hydrolysis, freeze-drying and milling. The hydrolysis processes were carried out using 5% (w/w) papain, 55 °C for 5 hours, then the papain activity was stopped by increasing the temperature to 80 °C for 20 minutes.The FPH was combined with gelatine, sodium glutamate, glucose solution, and was spiked with Salmonella enteritica sv Enteritidis and freeze-dried. Results showed that catfish FPH was yellowish-white powder with a FPH yield of 11.05%. The proximate analysis of FPH revealed the moisture content of 3.77 ± 0.12%, ash content of 7.26 ± 0.03%, protein content of 86.09 ± 0.17%, and fat content of 1.38 ± 0.07%. The protein content of the FPH was greater than skim milk (33.42%). Carbohydrate levels of catfish FPH and skim milk were 1.56% and 57.46%, respectively. The best concentration of catfish FPH to perform as a microbiological reference material was 14%, obtained from highest viability of Salmonella bacteria and homogeny. The candidate for reference material were stable at storage temperatures of -20 oC.

Paradigma Pembangunan Desa dalam Pengelolaan Keuangan Desa Berdasarkan Undang-Undang Nomor 6 Tahun 2014 Tentang Desa

2020 ◽  
Vol 3 (2) ◽  
pp. 117-132
Author(s):  
Betha Rahmasari
Keyword(s):  
Regional Development ◽  
Financial Management ◽  
Sustainable Use ◽  
Economic Potential ◽  
Village Community ◽  
Development Organizations ◽  
The People ◽  
The Government ◽  
The Right ◽  
The Village

This article aims to find out the developmentidea or paradigm through village financial management based on Law Number 6 of 2014 concerning Villages. In this study, the researcher used a normative research methodby examining the village regulations in depth. Primary legal materials are authoritatuve legal materials in the form of laws and regulations. Village dependence is the most obvious violence against village income or financial sources. Various financial assistance from the government has made the village dependent on financial sources from the government. The use of regional development funds is intended to support activities in the management of Regional Development organizations. Therefore, development funds should be managed properly and smoothly, as well as can be used effectively to increase the people economy in the regions. This research shows that the law was made to regulate and support the development of local economic potential as well as the sustainable use of natural resources and the environment, and that the village community has the right to obtain information and monitor the planning and implementation of village development.

Graubündens Wald im Fokus | Focus on the Grisons forest

2009 ◽  
Vol 160 (7) ◽  
pp. 195-200
Author(s):  
Reto Hefti
Keyword(s):  
Climate Change ◽  
Global Warming ◽  
Natural Hazards ◽  
Positive Attitude ◽  
Production Costs ◽  
Raw Material ◽  
Intensive Use ◽  
Form Part ◽  
New Challenges ◽  
The Government

In the mountainous canton Grisons, much visited by tourists, the forest has always had an important role to play. New challenges are now presenting themselves. The article goes more closely into two themes on the Grisons forestry agenda dominating in the next few years: the increased use of timber and climate change. With the increased demand for logs and the new sawmill in Domat/Ems new opportunities are offered to the canton for more intensive use of the raw material, wood. This depends on a reduction in production costs and a positive attitude of the population towards the greater use of wood. A series of measures from the Grisons Forestry Department should be of help here. The risk of damage to infrastructure is particularly high in a mountainous canton. The cantonal government of the Grisons has commissioned the Forestry Department to define the situation concerning the possible consequences of global warming on natural hazards and to propose measures which may be taken. The setting up of extensive measurement and information systems, the elaboration of intervention maps, the estimation of the danger potential in exposed areas outside the building zone and the maintenance of existing protective constructions through the creation of a protective constructions register, all form part of the government programme for 2009 to 2012. In the Grisons, forest owners and visitors will have to become accustomed to the fact that their forests must again produce more wood and that, on account of global warming, protective forests will become even more important than they already are today.

PEMBERDAYAAN MASYARAKAT DESA HENDROSARI MELALUI PENGEMBANGAN DESA WISATA LONTAR SEWU

Publika ◽  
2021 ◽  
pp. 323-334
Author(s):  
Rani Wahyuningsih ◽  
Galih Wahyu Pradana
Keyword(s):  
Community Empowerment ◽  
The Public ◽  
Village Community ◽  
Tourism Sector ◽  
Qualitative Descriptive ◽  
Descriptive Approach ◽  
Tourist Village ◽  
The Government ◽  
In The Beginning ◽  
The Village

Sektor pariwisata yang saat ini sedang banyak diminati masyarakat adalah konsep pariwisata pedesaan, seperti desa wisata. Di Gresik sendiri terdapat banyak sekali wisata yang dikembangkan oleh Pemerintah melalui Badan Usaha Milik Desa atau BUMDes seperti Desa Wisata Lontar Sewu di Desa Hendrosari. Berawal dari potensi desa yang apabila dikembangkan secara optimal dapat meningkatkan pendapatan masyarakat sekitar sehingga mampu meningkatkan perekonomian masyakat Desa Hendrosari. Sebab itu perlu untuk dilakukan penelitian lebih jauh mengenai pentingnya pemberdayaan masyarakat. Sehingga penting untuk dilakukan pemberdayaan masyarakat dimana di Desa Hendrosari terdapat sumber daya alam yang mumpuni untuk dikelola sehingga jika dikelola lebih baik bisa untuk menambah pendapatan desa. Penelitian ini menggunakan pendekatan deskriptif kualitatif dengan fokus penelitian menggunakan teori Pemberdayaan Masyarakat oleh Tim Delivery (Totok Mardikanto, 2013: 125-127). Karena pada awalnya dahulu desa hendrosari terkenal dengan desa penghasil minuman fermentasi sehingga konotasi dari Desa Hendrosari lebih ke arah negatif. Sehingga dengan adanya program kerja tersebut mampu mengubah image masyarakat tentang desa tersebut menjadi desa wisata. Masyarakat Desa Hendrosari mempunyai peran penting untuk melestarikan dan mengembangkan potensi yang ada seperti sumber daya alam dan sumber daya manusia. Sehingga mereka memiliki peran penting dalam tindakan pengambilan keputusan, mempengaruhi serta memberi manfaat bagi kondisi lingkungan yang ada disekitar. Pengelolaan yang baik menghasilkan tempat wisata yang dikenal dengan nama lontar sewu. Dengan adanya tempat wisata baru tersebut menghasilkan banyak pemberdayaan masyarakat melalui pengembangan desa wisata lontar sewu. Kata kunci :Lontar Sewu, Desa Hendrosari, Desa Wisata, Pemberdayaan Masyarakat,   The tourism sector which is currently in great demand by the public is the concept of rural tourism, such as a tourist village. In Gresik itself, there are lots of tours developed by the Government through Village-Owned Enterprises or BUMDes such as Lontar Sewu Tourism Village in Hendrosari Village. Starting from the potential of the village which, if developed optimally, can increase the income of the surrounding community so as to improve the economy of the Hendrosari Village community. Therefore it is necessary to conduct further research on the importance of community empowerment. So it is important to do community empowerment where in Hendrosari Village there are natural resources that are qualified to be managed so that if they are managed better they can increase village income. This study used a qualitative descriptive approach with a research focus using the theory of community empowerment by the delivery team (Totok Mardikanto, 2013: 125-127). Because in the beginning, Hendrosari Village was known as a village that produced fermented drinks, so the connotation of Hendrosari Village was more negative. So that the existence of this work program is able to change the image of the community about the village into a tourist village. The Hendrosari Village community has an important role to play in preserving and developing existing potentials such as natural and human resources. So that they have an important role in decision-making actions, influence and benefit the surrounding environmental conditions. Good management produces a tourist spot known as lontar sewu. With this new tourist spot, it has resulted in a lot of community empowerment through the development of the Lontar Sewu tourism village. Keywords :Lontar Sewu, Hendrosari Village, Tourism Village, Community Empowerment

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