RSU private X Bengkulu is one of general hospital in Bengkulu provides various health services, including outpatient, emergency units, and inpatient care. In the inpatient service unit there is a ...class 3 treatment room which is an option for patients with a fairly cheap and affordable cost, but the existing facilities are different from other rooms. This study aims to analyze the level of satisfaction and nutritional value of food menus for class 3 patients at RSU private X Bengkulu. The respondents involved were 75 patients who were treated at RSU private X Bengkulu with a descriptive analysis using a Likert scale. The results showed that the level of patient satisfaction with services at RSU private X Bengkulu was 4.08 with the assessment criteria being satisfied from the indicators of satisfaction, responsiveness (responses), confidence (belief), empathy, tangible, reliability, according to diet, food portions, suitability, and cleanliness of equipment. Nutritional Value of Food Grade 3 patients served have a Calorific Value between 1,800.63 Calories/day.
Rendahnya konsumsi protein yang berasal dari ikan karena belum banyaknya penganekaragaman produk ikan yang disenangi masyarakat sehingga perlu adanya pengolahan ikan air tawar (ikan mujair) dan ikan ...laut (ikan gebur) menjadi kamaboko sebagai salah satu alternatifnya. Penelitian ini dilakukan dengan tujuan menganalisis pengaruh perbedaan jenis ikan (ikan laut dan ikan air tawar) dan penambahan ekstrak kunyit terhadap mutu kamabako dan mengetahui jumlah perlakuan kombinasi terbaik antara jenis ikan (ikan laut dan ikan air tawar) dan penambahan ekstrak kunyit yang berkualitas baik dan disukai konsumen. Metode penelitian meliputi pengolahan kamaboko dengan perlakuan jenis ikan yaitu ikan air tawar (ikan mujair) dan ikan laut (ikan gebur) serta penambahan ekstrak kunyit 0 %, 2 % dan 4 %. Hasil analisis kadar air Kamaboko perlakuan jenis ikan yaitu ikan air tawar (ikan mujair) dan ikan laut (ikan gebur) dengan penambahan ekstrak kunyit 0 %, 2 %, dan 4 % berkisar antara 62,247 sampai dengan 68,487, sedangkan analisa protein Kamaboko berbeda tidak nyata pada taraf signifikan 5% berkisar antara 12,700% sampai dengan 13,780%. Hasil analisa tekstur kamaboko berkisar antara 62,247% hingga 70,423 g/mm2. Tingkat kesukaan panelis terhadap kamaboko perlakuan jenis ikan yaitu ikan air tawar (ikan mujair) dan ikan laut (ikan gebur) dengan penambahan ekstrak kunyit 0%, 2%, dan 4% menunjukkan berbeda tidak nyata berdasarkan parameter warna, rasa dan tekstur. Namun kombinasi terbaik untuk menghasilkan mutu Kamaboko berkualitas baik dan disukai konsumen yaitu pada perlakuan ikan mujair dengan penambahan kunyit 2%, dan perlakuan ikan gebur dengan penambahan kunyit 4%.
Kata Kunci: kamaboko, ekstrak kunyit, jenis ikan
Meatballs is one of the favorite foods of society. Various opinions say that the meatballs contain artificial preservatives, one of which is formaldehyde (CH2O). Formalin is a solution that is ...colorless, pungent containing approximately 37 % formaldehyde in water and usually 10-15 % methanol added that functions as a stabilizer so as not occuri polymerized. The purpose of this study is to determine whether there is formaldehyde in the District of Ratu Samban meatballs in the Bengkulu City. The research method used was a survey of 11 samples of meatballs in the District Ratu Samban Bengkulu City. When the study was conducted on August 2 to August 8 2012. This kind of research is a descriptive analytical overview of the presence of formaldehyde contained in the District of Ratu Samban meatballs in the Bengkulu City. The results showed that the highest production of meatballs reaches 40 kg on weekdays and 50 kg on Saturday and Sunday, while the yield was lowest for the sale of meatballs which produced 2 kg per day. The test results of 11 ( eleven ) meatball samples showed that the formaldehyde content in the District outstanding meatballs Ratu Samban of Bengkulu City.Keywords: meatballs, formalin, Ratu Samban District
Sato Imo, or Taro Japanese are tubers which can be processed into food products one of which was noodle. To make the noodles “Sato Imo”, Sato lmo first steamed , smoothing is done , mixing , molding ...and cooking . The purpose of this study was to determine the effect of comparison Sato lmo and wheat flour in making noodles Sato lmo with the addition of spinach extract on the level of consumer preference parameters based on the color , flavor , and firmness of noodles Sato lmo. The processing is done in the Mie Sato Imo the 3 treatment comparisons Sato Imo and wheat flour : 200 grams : 800 grams , 300 grams : 700 grams , 400 grams : 600 grams. The analysis conducted in this study is the organoleptic analysis. From the results of organoleptic test showed that the noodles Sato lmo most preferred in terms of color parameters , namely the treatment comparison Sato Imo and wheat flour 200 grams : 800gr with a value of 1.81 ( likes ). For a sense of the parameters of the treatment comparison Sato Imo and 400 grams of wheat flour : 600 grams with a value of 2.21 ( likes ) . For the elasticity parameter panelists preferred the noodles with comparison Sato Sato Imo Imo and 400 grams of wheat flour : 600 grams with a value of 2.37 ( likes ). Keywords : Sato Imo , Mie Sato Imo , Organoleptic Test
Trend penyakit di Indonesia sudah mulai bertambah menjadi gizi lebih dan gizi kurang yang sering disebut “double burden” menjadi pemicu lahirnya berbagai penyakit degeneratif. Kebiasaan buruk yang ...sering terjadi di mayarakat diantaranya waktu pemberian makan pertama yang lebih cepat, frekuensi makan yang lebih sering mengarah pada gizi lebih dan kebiasaan buruk anak hanya tertarik pada makanan kesukaan seperti mi, es krim dan nugget menyebabkan masalah kekurangan gizi, apalagi produk di pasaran rentan akan kehigienitasan serta penambahan bahan pengawet dan pewarna. Kondisi yang sama sama juga terjadi pada kelompok masyarakat Majelis Taklim Masjid Al-Ikhlas Kelurahan Surabaya Kecamatan Sungai Serut Kota Bengkulu yang beranggotakan ibu-ibu rumah tangga dari empat RT di Kelurahan Surabaya Kecamatan Sungai Serut Kota Bengkulu. Sayangnya, kreativitas, pengetahuan dan keterampilan ibu-ibu rumah tangga yang rendah menjadi penghalang untuk membuat makanan sehat. Oleh karena itu dilakukan kegiatan pengabdian masyarakat oleh Tim Program Kemitraan Masyarakat Stimulus (PKMS) berupa pelatihan teknologi pengolahan, pengemasan, penentuan daya terima konsumen, pendugaan umur simpan, dan pemasaran dari aplikasi pangan fungsional makanan sehat untuk balita dan anak-anak sehingga terbentuknya kelompok kewirausahaan dengan sarana pendukung berupa peralatan produksi.
Kata Kunci : pangan fungsional, gizi lebih, gizi kurang, makanan kesukaan, Majelis Taklim Masjid Al-Ikhlas Kelurahan Surabaya.
Desa Talang Jambu dan Desa Pasar Bembah Kabupaten Bengkulu Utara merupakan desa yang terletak di dekat perkebunan perusahaan pengolahan kelapa sawit sehingga berpotensi besar menghasilkan jamur ...sawit. Tetapi minat konsumsi masyarakat pada umumnya masih rendah karena kurangnya pengetahuan dan informasi kandungan gizi jamur sawit. Padahal jamur sawit memiliki kandungan nutrisi yang tinggi protein 34,24%, serat 39,83%, dan karbohidrat 5,47% serta rendah lemak yaitu 1,95%. Kualitas jamur sawit juga masih sangat rendah karena cepat membusuk. Persoalan inilah yang dihadapi oleh mitra dalam upaya peningkatkan konsumsi jamur sekaligus sebagai bahan pangan yang dapat dikomersilkan, selain minimnya pengetahuan (soft skill) dan keterampilan. Oleh karena itu Tim Program Kemitraan Masyarakat (PKM) memberikan pelatihan kepada mitra. Kegiatan tersebut dilakukan dalam empat tahapan yaitu tahap persiapan (survey kondisi awal dan kunjungan ke wilayah mitra untuk mengetahui permasalahan yang dihadapi mitra), tahap penyuluhan (memberikan informasi kepada mitra berupa kandungan gizi jamur sawit, teknologi pengolahan jamur sawit menjadi makanan beku (frozen food), diversifikasi produk berbahan baku jamur sawit menjadi bakso, nugget dan dimsum, cara pengemasan), tahap peragaan (pelaksanaan atau praktek hasil penyuluhan bersama mitra, uji penerimaan dan pendugaan umur simpan produk jamur sawit), tahap pengembangan sistem pemasaran (perancangan design kemasan dan penjualan di media online).
Kata Kunci : jamur sawit, pengolahan, makanan beku, Desa Talang Jambu dan Desa Pasar Bembah.
The processed product known as crude palm oil is made by pressing and boiling the palm fruit. This study aims to determine the consistency of quality and yield at PT. Ciptamas Bumi Selaras, Kaur ...Regency, Bengkulu Province. Data from daily reports on CPO (Free Fatty Acids, water content, and impurity content) quality were the study's resources and CPO yield. In this study, the control chart was created using the Excel application as the data analysis tool. Then prepare cause-and-effect diagrams to find or analyze the causes of the emergence of these irregularities. The results showed that the quality of CPO (Free Fatty Acids, moisture content, and impurities) and yield produced by PT. Ciptamas Bumi Selaras from March 2022 to February 2023 were considered inconsistent. The Free Fatty acid and water content exceeded the upper limit (Upper Control Limit) in January 2023. The impurity content exceeded the upper limit in June 2022. Meanwhile, the yield was below the threshold (Lower Control Limit) in April and June 2022. Factors causing low-quality Free Fatty acid levels and yield are influenced by raw materials and processing. Meanwhile, the water content and impurities are influenced by raw materials, processing processes, and factory machine (equipment) conditions, as well as environmental hygiene conditions Keywords : quality consistency, crude palm oil, yield Crude palm oil (CPO) atau dikenal sebagai minyak sawit mentah adalah produk olahan hasil perebusan dan pengepresan daging buah kelapa sawit. Tujuan penelitian ini menganalisis konsistensi mutu dan rendemen di PT. Ciptamas Bumi Selaras Kabupaten Kaur Provinsi Bengkulu. Penelitian ini diperlukan data informasi harian mutu CPO (asam lemak bebas, kadar air, kadar kotoran) serta rendemen CPO. Metode analisis data pada penelitian ini membuat control chart menggunakan aplikasi excel. Sebab-sebab timbulnya masalah penyimpangan kualitas dan rendemen CPO dianalisis dengan cara penyusunan diagram sebab-akibat. Hasil penelitian memperlihatkan bahwa Mutu CPO (asam lemak bebas, kadar air dan kadar kotoran) dan rendemen yang dihasilan PT. Ciptamas Bumi Selaras bulan Maret 2022 hingga Februari 2023 dinilai tidak konsisten. Kadar asam lemak bebas dan kadar air melewati batas atas (Upper Control Limit) terjadi pada Bulan Januari 2023. Kadar kotoran melewati batas atas pada Bulan Juni 2022. Rendemen berada di bawah ambang batas (Lower Control Limit) pada Bulan April dan Juni 2022. Bahan baku, proses pengolahan, kondisi mesin pabrik, dan kebersihan lingkungan memengaruhi kadar air dan kotoran. Kadar asam lemak bebas dan rendemen juga memengaruhi mutu.. Kata kunci : konsistensi mutu, minyak sawit mentah, rendemen
PT. Mitra Puding Mas is one of the oil palm fruit processing factories in Bengkulu Province. POME palm oil mill effluent is the largest waste generated from the palm oil production process. The ...largest components contained in biogas are CH4 (50 % – 75 %) and CO2 (24% - 45 %) as well as several percent, nitrogen and hydrogen sulfide. The purpose of this study was to determine the composition of biogas CH4, O2, CO2 and H2S as well as the factors that affect the performance of biogas processing production at PT Mitra Puding Mas. Processing performance was obtained by using secondary data collection methods and literature study, while the factors influencing performance were obtained through interviews and observations. The results of the analysis of the performance of the biogas processing process, CH4 (53.6%), CO2 (36.18%), O2 (1.14%) and H2S (1.92 ppm) were categorized according to the standard composition of biogas liquid waste from palm oil. Factors that affect the performance of biogas processing are categorized very well, in the human aspect, namely the employees are skilled and expert in biogas management, in the raw material aspect, namely the use of palm oil or POME liquid waste as biogas raw material, in the method aspect, namely work instructions according to the SOP before and during the production process; on the machine aspect that is always checked regularly or periodically to avoid damage.
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