Abstract
Based on preliminary observations, fern is a plant that has mucus, contains a lot of liquid and is easily blackened. Therefore all this time, fern vegetables cannot be processed with various kinds of preparations. Vegetable fern can only be processed for clear vegetables and rendang only by the community, while vegetable ferns are often found in areas in Indonesia, especially in West Sumatra. Based on these observations, food preparations made from vegetable ferns were accepted and liked by the community, as well as souvenirs from various regions producing ferns. The purpose of this study is to vary the variety of processed from vegetable ferns and see the level of community preference for food preparations on vegetable ferns. In this study a nutritional analysis was done through a proximate test to see the nutritional content (Carbohydrates, Protein, Water and Fat) in the products produced. The expected results in this study are the products produced have good nutritional value and are suitable for public consumption
Highlights
Based on preliminary observations, fern is a plant that has mucus, contains a lot of liquid and is blackened
Fern is a plant that has mucus, contains a lot of liquid and is blackened. All this time, fern vegetables cannot be processed with various kinds of preparations
Vegetable fern can only be processed for clear vegetables and rendang only by the community, while vegetable ferns are often found in areas in Indonesia, especially in West Sumatra
Summary
Jenis penelitian yang dilakukan adalah eksperimen yaitu dengan melakukan percobaan di workshop pada pembuatan pakis krispi dan abon pakis kemudian dilakukan uji proksimat untuk mengetahui kandungan gizi dari olahan pakis yaitu dengan melihat kadar air, kadar abu, kadar lemak, kadar protein dan karbohidrat. Sampel beserta cawan tadi dikeringkan dalam oven selama 3 jam pada suhu 105oC, kemudian didinginkan dalam desikator dan ditimbang bobotnya. Untuk pengukuran kadar abu sebagaiman cawan porselen dipanaskan terlebih dahulu dalam tanur, kemudian didinginkan dalam desikator dan ditimbang. Pengukuran kadar lemak diambil sampel sebanyak 5 gram dalam bentuk ekstrak dibungkus dengan kertas saring kemudian kertas saring tersebut dimasukkan ke dalam alat ekstraksi soxhlet. Kemudian labu lemak yang berisi lemak hasil ekstraksi dipanaskan di dalam oven pada suhu 150oC hingga mencapai berat konstan, kemudian didinginkan di dalam desikator. Pada kadar protein sampel ditimbang sebanyak 0.2 gr dimasukkan ke dalam labu Kjehdal, lalu ditambahkan 1.9±0.1 gr K2SO4, 40±10 mg HgO, dan 2.0 ± 0.1 ml H2SO4. Perhitungan % N dan kadar protein sampel dapat dilakukan dengan menggunakan persamaan dibawah ini :.
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