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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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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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Pengaruh Health Education Menggunakan Video Animasi Terhadap Kebersihan Tangan dan Kuku pada Anak Sekolah Dasar di SDN Sekarputih 01 Bondowoso
Jurnal Ventilator: Jurnal riset ilmu kesehatan dan Keperawatan
Vol 2
, No 4
(2024)
Hand hygiene is an important aspect in maintaining individual health and preventing the spread of disease, an effective practice for maintaining hand hygiene is washing hands regularly. Health education is an application of educational concepts in a learning process, namely health education using animated videos. This research aims to determine the effect of health education using animated videos on hand and nail hygiene in elementary school children at SDN Sekarputih 01 Bondowoso. The method in...
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Pemanfaatan Internet Sehat, Bertanggungjawab dalam Pemasaran Desa Wisata Way Tebing Cepa
Dewi Silvia
; Nur Salma
; Mohammad Renandi Ekatama
; Helmita Helmita
; Resy Anggun Sari
; Novalita Novalita
; Armalia Reny WA
Sejahtera: Jurnal Inspirasi Mengabdi Untuk Negeri
Vol 3
, No 3
(2024)
Internet media with its offers, choice of various sites and freedom of access is like a double-edged sword, on the one hand it can have a positive impact and on the other hand it can have a negative impact. To avoid crime in cyberspace, we always emphasize the basic principles that must be known when using the internet. Basic principles in the real world also apply in the virtual world. Healthy and safe use of the internet needs to be instilled from an early age through learning healthy internet...
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LEADING SECTOR ANALYSIS AND POTENTIAL FOR ECONOMIC GROWTH AS BASE OF REGIONAL DEVELOPMENT PLANNING JEMBRANA DISTRICT
Ni Kadek Tasya Novita Devi
; I Putu Gede Abdi Sudiatmika
; A.A Raka Jayaningsih
; I Made Wirayudha Jayendra
; Ida Ayu Lalita Rathintara
EBISNIS : JURNAL ILMIAH EKONOMI DAN BISNIS
Vol 17
, No 1
(2024)
The aim of this research is to determine the leading sectors and potential for economic growth as a basis for regional development planning in the Jembrana Regency. The data used in this research is secondary data in the form of GRDP at constant prices, population, and per capita income for Bali Province and districts/cities, obtained from the Bali Province Central Statistics Agency (BPS) and Jembrana Regency BPS for the 2019-2023 period. This research uses a descriptive quantitative approach wi...
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Pembuatan Busana Pesta Malam Dengan Sumber Ide Renaissance Italia Menggunakan Penerapan Smock Pada Corset Dan Hiasan Payet
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 16
, No 1
(2024)
Making a party fashion design takes pouring creative ideas to create a fashion design. The source of the idea is an idea that comes out to create an innovative creation one of which can be taken from the renaissance. Smock is a technique of making wrinkles on the fabric symmetrically or asymmetrically. Smock used in this study is a wave smock. In making this final project the author raised the issue of how the application of the Italian renaissance ideas in the manufacture of fashion evening par...
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Pelatihan Pembuatan Keripik Pisang Cokelat dalam Upaya Kemandirian Siswa Sekolah Luar Biasa (SLB) Paedagogia Maospati
Rochmah, Alfi Nur
; Zulfa, Fitriyah
; Adi, Prakoso
; Mulyani, Rizka
; Ramadhan Abdi, Yenny Febriana
; Suleman, Dininurilmi Putri
; Rizki, Prajwalita Rukmakharisma
; Nadhilah, Dini
Indonesian Journal of Empowerment and Community Service
Vol 5
, No 2
(2024)
Sekolah Luar Biasa (SLB) Paedagogia Maospati Kabupaten Magetan merupakan salah satu sekolah yang diperuntukkan bagi siswa-siswa yang memiliki kebutuhan khusus, yang berorientasi pada life skill. Saat ini, kebanyakan produk yang dibuat oleh siswa SLB merupakan produk tidak habis pakai (produk non-pangan). Guna memperkaya dan meningkatkan keterampilan dari SLB Paedagogia Maospati, maka anak-anak di SLB Paedagogia Maospati perlu diberikan pendidikan vokasional yang bisa menambah wawasan tentang kem...
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Implementasi Manajemen Bisnis dalam Novel Kedai Bunga Kopi Karya Rere
Wawasan : Jurnal Ilmu Manajemen, Ekonomi dan Kewirausahan
Vol 2
, No 1
(2023)
This research will reveal the implementation of business management using the media of literary works carried out with the aim of knowing what management functions are carried out on the business. The literary work that will be used as a source of research data is a novel entitled Kedai Bunga Kopi Karya Rere. The problem presented is about how to apply management functions to business in the novel Kedai Bunga Kopi. This research is a type of qualitative research using hermeneutic methods or inte...
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