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Nutritional Content of Fermented Cassava (Manihot esculenta crantz) Peel Using Cattle Rumen Waste
Bantara Journal of Animal Science
Vol 6
, No 1
(2024)
This research aims to determine the effect of cow rumen waste on the nutritional value of cassava skin by increasing the values of dry matter content, crude fibre content and soluble protein content. This study used a unidirectional, completely randomized design (CRD) with four treatments and four replications. Then, the analysis was repeated two times. Fermentation was carried out for seven days. The treatment is P0 = 50 gram cassava peel + 14% bran + 2% molasses + 0% rumen waste, P1 = 50 gram...
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Pelatihan Pembuatan Jamu Saritoga dan Penyuluhan Sistem Imun Pada Ibu PKK:
Kusmita, Lia
; Dwi Franyoto, Yuvianti
; Mutmainah, Mutmainah
; Puspitaningrum, Ika
; Bagiana, I kadek
Jurnal Inovasi dan Pengabdian Masyarakat Indonesia
Vol 3
, No 2
(2024)
Latar belakang: Jamu adalah sebutan untuk obat tradisional dari Indonesia. Jamu dibuat dari bahan alami dari tumbuhan seperti rimpang (akar-akaran), daun-daunan, kulit batang dan buah. Diperkirakan sekitar 70-80% populasi di negara berkembang memiliki ketergantungan pada obat tradisional. Secara umum jamu dianggap tidak beracun dan tidak menimbulkan efek samping. Khasiat jamu telah teruji oleh waktu, zaman dan sejarah, serta bukti empiris langsung pada manusia selama ratusan tahun. Tanaman obat...
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ANALISIS TEGANGAN DAN PENYEBAB PENURUNAN KEKERASAN PADA BRACKET ARM LINK DENGAN MATERIAL ALUMINIUM 7050 T4751
Teknika
Vol 9
, No 1
(2024)
Pada dunia penerbangan keamanan dan keselamatan menjadi prioritas utama, sehingga kualitas dan mutu dari komponen haru
s
memenuhi standar yang ditentukan.
Salah satu komponen yang akan dibahas adalah bracket arm link yang terletak pada bagian wing atau sayap kiri pesawat yang berfungsi sebagai support fixture pada arm link. Komponen ini dibuat dengan material Aluminium 7050 T7451.
Pada kasus ini ditemukan penurunan nilai kekerasan Aluminium 7050 T7451 dengan nilai 80 HB dari standar 82–92 HB...
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Enhanced Vision Transformer and Transfer Learning Approach to Improve Rice Disease Recognition
Rachman, Rahadian Kristiyanto
; Setiadi, De Rosal Ignatius Moses
; Susanto, Ajib
; Nugroho, Kristiawan
; Islam, Hussain Md Mehedul
Journal of Computing Theories and Applications
Vol 1
, No 4
(2024)
In the evolving landscape of agricultural technology, recognizing rice diseases through computational models is a critical challenge, predominantly addressed through Convolutional Neural Networks (CNN). However, the localized feature extraction of CNNs often falls short in complex scenarios, necessitating a shift towards models capable of global contextual understanding. Enter the Vision Transformer (ViT), a paradigm-shifting deep learning model that leverages a self-attention mechanism to trans...
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27 Sitasi
Implementasi Kebijakan Dana Desa Dalam Mengentaskan Kemiskinan: Studi Kasus Di Desa Dendun Kecamatan Mantang
CiDEA Journal
Vol 3
, No 1
(2024)
The poverty level in remote villages, especially Dendun Village, which is located on the coast of Bintan, is still quite high, because most coastal communities work as fishermen and have unstable incomes. The concrete effort made by the government is to implement the Village Fund Policy in the APBN. Village Fund allocations have been implemented since the 2015 APBN and are part of the Transfer Fund allocation. In 2023, the Village Fund (DD) allocation in Dendun Village will be IDR. 853,646,000.0...
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Physicochemical Analysis of Subtitution Sus Cake Wheat Flour with Mocaf in a Variation of Peanut Flour : Analisis Fisikokimia Kue Sus Subtitusi Tepung Terigu Dengan Mocaf Pada Variasi Jenis Tepung Kacang
Agrobioteknologi
Vol 1
, No 1
(2024)
Eclairs are cakes that are much favored by the general public, became as éclair a hollow texture and are soft on the inside. Mocaf is flour has been modified by fermentation, and has characteristics similar to wheat flour. This reseacrh used a variety of peanuts flour such as cowpeas, red bens and mung beans as protein and fiber source. The variety of nuts added aims to encrease the nutritional content of eclairs. This research was purposed to determine the chemical and sensory characteristics...
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1 Sitasi
Physicochemical Analysis of Subtitution Sus Cake Wheat Flour with Mocaf in a Variation of Peanut Flour : Analisis Fisikokimia Kue Sus Subtitusi Tepung Terigu Dengan Mocaf Pada Variasi Jenis Tepung Kacang
Agrobioteknologi
(2024)
Eclairs are cakes that are much favored by the general public, became as éclair a hollow texture and are soft on the inside. Mocaf is flour has been modified by fermentation, and has characteristics similar to wheat flour. This reseacrh used a variety of peanuts flour such as cowpeas, red bens and mung beans as protein and fiber source. The variety of nuts added aims to encrease the nutritional content of eclairs. This research was purposed to determine the chemical and sensory characteristics...
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DOI
Pendampingan Optimalisasi Pemanfaatan Daun Kelor Sebagai Pangan Tambahan di Desa Randuputih
Gustav Ahmadi
; Thariq Zinedin Widiansyah
; Linc Bellatrix Adhara
; Kustini Kustini
; Zainal Abidin Achmad
; Dita Atasa
Sejahtera: Jurnal Inspirasi Mengabdi Untuk Negeri
Vol 3
, No 2
(2024)
The activity of optimizing the utilization of moringa leaves as an additional food source in Randuputih Village has become a strategic solution to improve the nutritional status of the community, reduce the incidence of stunting, and alleviate hunger in support of achieving Sustainable Development Goal (SDG) 2. This initiative is carried out by students from the Community Service Program (KKNT) Group 1 at UPN "Veteran" East Java, Field Supervisors (DPL), and in collaboration with the National Po...
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Physicochemical Characterization of Simplicia Sambiloto (Andrographis paniculata) Powder with Types and Concentrations of Reagents in the Formation of Zn-Chlorophyll Complexes: Karakterisasi Fisikokimia Bubuk Simplisia Sambiloto (Andrographis Paniculata) dengan Jenis dan Konsentrasi Reagen dalam Pembentukan Kompleks Zn-Klorofil
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 9
, No 1
(2024)
During the process of making sambiloto simplicial which involves heat, it can cause degradation of chlorophyll. Increasing the stability of chlorophyll can be done by forming Zn-chlorophyll complexes with metals which are be able to form complexes where more stable than Mg such as by using Zn. The aim of this research is to determine how the physical and chemical characteristics of the bitter simplicia powder produced are influenced by the type of reagent and the concentration of the reagent whe...
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1 Sitasi
The Effect of Suweg (Amorphophallus paeoniifolius) Flour Substitution and Variation of Yeast Concentration on Chemical and Sensory Properties of Donuts
Journal of Food and Agricultural Product
Vol 4
, No 1
(2024)
Donuts are a type of bakery product made from high-protein wheat flour and have a distinctive shape, in the center is hollowed out like a ring. The purpose of this study was to determine the chemical and organoleptic characteristics of donuts with the addition of suweg flour and variations in yeast concentration that are most favored by consumers. This study used a factorial completely randomized design (CRD) with 2 factors, namely the ratio of wheat flour and suweg flour (90:10, 85:15, and 80:2...
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