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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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Analysis of snackbar characteristic subtitute with banana flour var.raja nangka (musa paradisiaca) and mocaf flour
Prajwalita Rukmakharisma Rizki
; Bowis Fatwa Afif
; Dini Nadhilah
; Dini Nurilmi Putri Suleman
; Alfi Nur Rochmah
; Fitriyah Zulfa
; Yenny Febriana Ramdhan Abdi
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Snack bars are bar-shaped and solid snacks, which can be categorized as healthy snacks because they contain complete nutrition, namely protein, carbohydrates, fiber, vitamins, and minerals. Snack bars are snacks that are usually eaten to delay hunger during meal times. It is made from flour mixed with cereals, nuts, dried fruits and oats. This research substitutes wheat flour with mocaf flour and banana flour (Musa paradisiaca). The aim is to reduce the use of wheat flour and empower the potenti...
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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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Pengendalian Kualitas dengan Metode Statistical Quality Control untuk Mengurangi Jumlah Produk Rusak pada Mustofa Bakery di Sukoharjo
Jurnal Ekonomi, Bisnis dan Manajemen (EBISMEN)
Vol 4
, No 1
(2025)
Mustofa Bakery is one of the businesses in Sukoharjo that operates in the food sector. The purpose of this study is to analyze product quality control using the Statistical Quality Control (SQC) method to reduce the number of damaged products and analyze the factors that cause product damage at Mustofa Bakery. The type of data used in this study is quantitative data. The data source used in this study is secondary data. Data collection methods by interview and observation. The data analysis tech...
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1 Sitasi
EDUKASI KESEHATAN JIWA PONDOK PESANTREN MELALUI PENDEKATAN MANAJEMEN STRES
Alfianto, Ahmad
; Illahi Adi Putra, M.Arizki
; Ayu Novi ambarwati, Arista Ayu
; Azriel Hadianto, Jefri
JURNAL KEPERAWATAN SISTHANA
Vol 10
, No 1
(2025)
This study emphasizes the importance of mental health among students in Islamic boarding schools (pondok pesantren), who often face various academic and social pressures. According to the World Health Organization (WHO), mental health is defined as a state in which individuals feel happy and healthy, are capable of facing life's challenges, and maintain a positive attitude towards themselves and others. The objective of this research is to evaluate the effectiveness of stress management-based ed...
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CHARACTERISTICS OF SLIP POWER, ANTIOXIDANT POTENTIAL, AND ORGANOLEPTIC PROPERTIES OF PINEAPPLE JAM WITH THE ADDITION OF PECTIN AND AGAR-AGAR THICKENERS
Nadhilah, Dini
; Rochmah, Alfi Nur
; Abdi, Yenny Febriana Ramadhan
; Riski, Prajwalita Rukmakharisma
; Suleman, Dininurilmi Putri
; Zulfa, Fitriyah
; Aprilia, Intan Dwi
; Aprilia, Wulan
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 9
, No 1
(2025)
Pineapple jam is a processed fruit product that is popular among various groups of people because of its distinctive sweet and sour taste and chewy texture. The process of making pineapple jam involves several important stages, starting from selecting and preparing the raw materials, namely ripe pineapples. After that, the pineapple is grated or crushed, then cooked with sugar and other additional ingredients such as pectin, citric acid and preservatives. The cooking process is carried out by he...
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CHEMICAL AND SENSORY QUALITY CHARACTERISTICS OF CHICKEN NUGGET PRODUCTS SUBSTITUTED WITH MOCAF FLOUR (MODIFIED CASSAVA FLOUR): KARAKTERISTIK MUTU KIMIA DAN SENSORIS PRODUK NUGGET AYAM SUBTITUSI TEPUNG MOCAF (MODIFIED CASSAVA FLOUR)
Abdi, Yenny Febriana Ramadhan
; Rochmah, Alfi Nur
; Nurfadila, Irma Dwi
; Faiz, Muhammad Nurul
; Suleman, Dininurilmi Putri
; Nadhilah, Dini
; Zulfa, Fitriyah
; Riski, Prajwalita Rukmakharisma
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 9
, No 1
(2025)
Diversification of processed chicken meat is a strategic step in utilizing its nutritional content and extending its shelf life. One of the diversifications of processed chicken meat is chicken nuggets. Generally, nuggets use wheat flour and tapioca as filler. The used of wheat flour can potentially cause health problems. In order to reduce dependence on the use of wheat flour, it can be replaced with mocaf flour. The aim of this research is to determine the effect of substituting wheat flour us...
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Pelatihan Literasi Digital untuk Siswa- Siswi Madrasah Tsanawiyah (MTs) Darul Kholili Jember
Jurnal Pengabdian Kepada Masyarakat
Vol 2
, No 1
(2025)
The digital literacy level of the Indonesian young generation is still low. Therefore, the students need to be equipped for digital literacy from an early age. This community service activity aims to increase the knowledge and skills of the students of Madrasah Tsanawiyah (MTs) Darul Kholili Jember. In this basic digital literacy training, the presenter used several mixed approaches, they are lecturing, discussion, and practice. The materials taught in this training include Digital Literacy, Dig...
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Penyuluhan Teknik Deep Cleaning Sepatu Secara Mandiri Untuk Pemeliharaan Kualitas dan Keawetan Sepatu Kepada Para Pemuda Karang Taruna Desa Mojowiryo Kecamatan Kemlagi Kabupaten Mojokerto
Sugeng Eko Yuli Waluyo
; Adelia Rochmawati
; Mukhammad Nizar Sidiq
; Achmad Misbachul Munir
; Salsaliya Eka Faizha
; Imro’atus Tsaniyah
; Fahri Wardana Wijaya
; Erlina Nuzulul Fitria
; Viona Safira Herlanda
; Vinetta Ashya Sodikin
; Mahardika Moksa Hakiki
; Layly Yuly Dwi Masithoh
; Andrian Kusuma Maulana
; Muhammad Wahyu Efendi
; Syaiful Hudib
; Elda Noveria
; Atha Karunia Gemilang
; Alfin Budiono
; Dhitha Arum Sufi Yana
; Rachma Yulia
; Devina Zaniyatul Firdaus
; Nanda Rahma Nur Aisyah
; Ayu Made Ray Diva Adinata
Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia
Vol 4
, No 1
(2025)
Community Service Lecture (KKN) is a program held by the campus to serve the community by students with the aim of helping the local community to solve problems in the village. The socialization activities were carried out in Mojowiryo village, Kemlagi sub-district. The activity aims to foster a sense of enthusiasm for cleaning small things, especially taking care of shoes. This socialization is also intended for young people to open business opportunities to reduce unemployment in the village w...
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Penyuluhan Hipertensi dan Pemeriksaan Tekanan Darah di Dusun Pendowo
Setianingsih, Dhian Pastiana
; Avishena, Hima
; Farhan, Derigani
; Fitria, Zahira Aulida
; Farahdziba, Alshela Sonya
; Nugraha, Muhammad Alfin
; Ismawati
; Putri, Dhita Indriana
; Nisa, Vivi Fadira Choirun
; Ningsih, Dera Rahma
; Fadillah, Siti Nur
; Enggarjati, Frisca Adinda
Jurnal Inovasi dan Pengabdian Masyarakat Indonesia
Vol 4
, No 1
(2025)
Latar belakang: Penyakit Hipertensi adalah faktor risiko terbesar yang dapat menyebabkan kematian dini. Seseorang dengan tekanan darah tinggi dan melampaui nilai tekanan darah normal yaitu 140/80mmHg dianggap menderita penyakit Hipertensi. Penderita hipertensi beresiko besar mengalami penyakit stroke, serangan jantung, gagal ginjal, dan kematian. Penyakit hipertensi disebabkan beberapa risiko seperti Riwayat keluarga, obesitas, dan stress. Dusun Pendowo merupakan salah satu dusun di Desa Pendowo...
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