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Empowerment of Coffee Processing Business Actors of the Central Lawu Nature Lovers Group as a Form of Utilization of Local Commodities in Sukowidi Village, Panekan District, Magetan Regency
Rochmah, Alfi
; Febriana Ramadhan Abdi, Yenny
; Choiroel, Anam
; Putri Suleman, Dininurilmi
; Rukmakharisma Riski, Prajwalita
; Zulfa, Fitriyah
; Nadhilah, Dini
Indonesian Journal of Empowerment and Community Service
Vol 6
, No 1
(2025)
Sukowidi Village, located in Panekan District, Magetan Regency, is known as the largest coffee commodity-producing area. The sale of this coffee is one of the economic drivers for the residents of Sukowidi Village. Sukowidi Village already has a fairly active Central Lawu nature lovers group that can be an agent in overcoming coffee problems, but the lack of insight into entrepreneurship, food processing techniques, and marketing techniques is an obstacle to developing coffee. The UNS PKM Team w...
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Analisis Faktor yang Mempengaruhi Ketepatan Penggunaan Multivitamin Secara Swamedikasi pada Remaja di Kota Madiun
Pharmaqueous
Vol 7
, No 1
(2025)
Penggunaan multivitamin secara swamedikasi yang rasional sangat penting di kalangan remaja untuk menjamin keamanan, efektivitas, serta mencegah risiko kesehatan yang tidak diinginkan. Penelitian ini bertujuan untuk menganalisis faktor-faktor yang mempengaruhi ketepatan penggunaan multivitamin secara swamedikasi pada remaja di Kota Madiun. Penelitian ini menggunakan desain observasional analitik dengan metode pengambilan sampel accidental sampling yang melibatkan 379 responden remaja. Variabel te...
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Use of the TPI and TWI Methods for Identifying Karst Dolines in Purwosari District, Gunungkidul Regency, Indonesia
Forum Geografi
Vol 39
, No 1
(2025)
Gunung Sewu Karst, located in the Gunung Kidul Regency within the Special Region of Yogyakarta, features a distinctive karst topography consisting of dolines, hills and caves. Despite its aesthetic appearance, the area often experiences water scarcity due to the lack of surface water. Dolines, basin-like depressions formed during the karstification process, play a crucial role in biodiversity conservation, ecology, hydrology and land-use management planning. This study aims to map and identify t...
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ANALISIS MANAJEMEN RISIKO PADA PELAYANAN SATKER PADA KPPN KUPANG TIPE 1
Jurnal Akuntansi, Keuangan dan Auditing
Vol 6
, No 1
(2025)
Every organization needs risk management to control its risks, including the State Treasury Service Office. Risk control is an important part of management so that organizational goals are achieved. The purpose of this study is to get an overview of minimizing or mitigating risks in Task Force Services at the Kupang State Treasury Service Office Type A1. The method used is a qualitative method with a descriptive approach. The results of the study based on ISO 31000:2008 show the analysis of risk...
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Manajemen Risiko Pembangunan Gedung Inspektorat Kabupaten Kebumen
Pasak Jurnal Teknik Sipil dan Bangunan
Vol 2
, No 2
(2025)
Proyek konstruksi sering kali menghadapi berbagai ketidakpastian dan risiko yang dapat mempengaruhi efisiensi serta keberhasilannya. Manajemen risiko yang efektif sangat penting untuk mengidentifikasi dan mengelola potensi risiko yang dapat mengganggu jadwal, biaya, dan kualitas proyek. Penelitian ini bertujuan untuk mengembangkan sistem manajemen risiko yang komprehensif untuk proyek pembangunan Gedung Kantor Inspektorat Kabupaten Kebumen. Menggunakan pendekatan berdasarkan siklus hidup manajem...
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Physicochemical And Organoleptic Characteristics on Cookies Innovation with the Addition of Taro Flour (Colocasia esculenta) and Edamame Flour (Glycine max)
Febriana Ramadhan Abdi, Yenny
; Ayu Putri Pamungkas, Niken
; Nur Rochmah, Alfi
; Putri Suleman, Dininurilmi
; Widyastuti, Retno
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
The use of taro tuber flour as a substitute for wheat flour in food processing is one of the preferences that can be made to reduce dependence on the use of wheat flour by innovating or increasing the use of non- wheat flour. One of the types of processed foods that can utilize taro tuber flour is Cookies. In addition, Cookies can also be added with additional nutritional content in the form of protein from edamame flour. The purpose of this study was to determine the effect of the addition of t...
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Prebiotics Properties of Oolong Tea
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Oolong tea is a semi-fermented tea derived from Camellia sinensis leaves. Oolong tea contains high polyphenol compounds that act as antioxidants and prebiotics. However, studies related to the prebiotic properties of oolong tea are still limited. This review aims to discuss scientific research that supports the concept of oolong tea polyphenol compounds as prebiotics. Oolong tea polyphenol compounds have low bioavailability. The part of the polyphenols that are not absorbed by the small intestin...
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Sensory Profile, Water Content, Fat Content and Antioxidant Activity of Pecel Sauce with Black Garlic Addition
Rochmah, Alfi Nur
; Ningrum, Widya Rafika
; Zulfa, Fitriyah
; Rukmakharisma, Prajwalita
; Abdi, Yenny Febriana Ramadhan
; Mulyani, Rizka
; Adi, Prakoso
; Suleman, Dininurilmi Putri
; Nadhilah, Dini
; Widyastuti, Retno
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Pecel sauce is made using peanuts and has a spicy and sweet taste. The ingredients for making pecel sauce can be innovated by adding black garlics. Black garlic is garlic that can be processed at a temperature of 600-800C for several days and has a higher antioxidant potential than garlic. Antioxidant activity is a compound that can inhibit free radical reactions. Apart from having antioxidant potential, black garlic has distinctive flavor compounds. The aim of this research is to determine the...
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Effect of Hydrocolloids as Emulsifiers on Nutrients, Antioxidants, and Chocolate Melting Point of Almond Milk (Prunus dulcis)
Zulfa, Fitriyah
; Rochmah, Alfi Nur
; Abdi, Yenny Febriana Ramadhan
; Suleman, Dininurilmi Putri
; Nadhilah, Dini
; Rizki, Prajwalita Rukmakharisma
; Dewi, Ella Ela Puspa Dewi
; Putri, Kurnia Risda
; Aini, Syah ZInda
; Alya, Zahra Nur
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
This study aims to analyze the effect of using lecithin, carrageenan, and xanthan gum emulsifiers on the physicochemical characteristics of almond chocolate. Three treatments with different emulsifiers were applied, and parameters analyzed include ash, fat, protein content, antioxidant activity, melting point, and organoleptic tests. The results indicated that lecithin provided the highest ash and fat content. Xanthan gum produced the highest protein content, while carrageenan showed the best an...
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Manajemen Sumber Daya Manusia (SDM) dan Kewirausahaan
Ramadhani, Aulia
; Umagapi, Dara Anindya Putri
; Rachman, Tutut Arif
; Rahayu, Wening Patmi
; Winarno, Agung
Jurnal Ekonomi, Bisnis dan Manajemen (EBISMEN)
Vol 4
, No 1
(2025)
Managing human resources and entrepreneurship are two crucial components of any successful organization. Human resources management focuses on recruiting, training, and retaining employees to ensure they can perform their job duties effectively. On the other hand, entrepreneurship involves the creation and development of new business ventures, products, or services. Both areas play a significant role in the overall success and growth of a company. In this paper, we will explore the intersection...
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