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Menampilkan 131–140 dari 708 artikel
UPAYA PENINGKATAN PRODUKTIFITAS UKM TAUGE DENGAN TEKNOLOGI LOW RPM BLOWING WATER MACHINE DI KALURAHAN MANDAN SUKOHARJO
Jurnal Pengabdian Masyarakat Unwahas
Vol 9
, No 2
(2025)
Taoge atau tokolan yang sering kita konsumsi sebenarnya adalah kecambah dari kacang hijau. Kebutuhan akan tauge sangat tinggi, tetapi permasalahannya adalah bagaimana menghasilkan kecambah tauge yang berkualitas dan tahan lama. Proses masih manual dan sederhana maka dibutuhkan sebuah teknologi untuk proses produksi sehingga hasilnya bisa maksimal. Tujuan dari program PMP adalah membantu permasalahan UKM Taoge Sunarmi dengan sentuhan teknologi dari tim PMP STT Warga Surakarta. Tek...
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Substitution of Papaya Tree Trunks (Carica Papaya) as Rough Feed on the Quality of FH Cow Milk
Bantara Journal of Animal Science
Vol 7
, No 1
(2025)
The study aims to determine the effect of papaya tree trunk substitution (Carica papaya) as roughage on the quality of FH cow milk in Boyolali. This study used 16 lactating FH cows with an average body weight of 431.75 + 50.99 kg (CV = 11.82%) and an average milk production per day of 11.12 + 0.96 liters (CV = 8.61%). The average production period of cows is the 2nd lactation period, 2nd to 5th months. The study used a Completely Randomized Design with four treatments and four replications; feed...
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Analisis Kebijakan Regrouping Perguruan Tinggi di Revolusi Industri 5.0 di Indonesia
Jurnal Riset sosial humaniora, dan Pendidikan (Soshumdik)
Vol 4
, No 1
(2025)
This study analyzes the policy of regrouping higher education institutions in Indonesia in facing the challenges of the Industrial Revolution 5.0. Through a comprehensive literature study, this study identifies the gap between the current policy of merging higher education institutions and the demands of the Industrial Revolution 5.0 which focuses on human-technology integration. The findings indicate that the regrouping policy requires a more holistic approach and is oriented towards developing...
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Transformasi Keterampilan Digital Pelaku Pasar Seni "Pasar Besar" di Malaysia
Jurnal Ilmiah Serat Acitya
Vol 14
, No 1
(2025)
"Pasar Besar" di Kuala Lumpur, yang juga dikenal sebagai Central Market atau Pasar Seni, memiliki sejarah panjang dan perkembangan yang menarik. Tujuan dari artikel ini adalah untuk megetahui. Pasar Seni kini menjadi salah satu destinasi wisata utama di Kuala Lumpur, menawarkan berbagai produk dari batik, ukiran kayu, perhiasan perak, hingga lukisan. Pasar ini juga sering mengadakan pertunjukan seni, workshop kerajinan, dan festival budaya yang memperkaya ekosistem ekonomi kreatif Malaysia.
Tuju...
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Pelatihan Manajemen Pemasaran dan Branding bagi Pengelola Homestay dan Penginapan Keluarga
Sejahtera: Jurnal Inspirasi Mengabdi Untuk Negeri
Vol 4
, No 2
(2025)
This community service activity aims to improve the knowledge and skills of homestay and family inn managers in marketing and branding management in the region Pagaralam City. The background of this activity is the importance of the role of homestays and family lodging in supporting local tourism, as well as the problems faced by managers in terms of marketing and branding. The method of implementing this activity includes a needs survey, preparation of training materials, training implementatio...
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Determination of pH value and Vitamin C Levels in Spontaneous Fermented Kimchi and Pickles by Acid Lactic Bacteria
Suleman, Dininurilmi
; Rizki, Prajwalita Rukmakharisma
; Susanto, Fika
; Rahmawati, Ayu
; Zhulaikah, Hanif Nur
; Aulia, Maulida
; Puspitasari
; Firdaus, Nova Novia
; Ajeng, Shavira
; Hapsari, Alifia Karina
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Fermentation is the process of chemical transformation in an organic substrate through the activity of enzymes produced by microorganisms. Food fermentation provides some nutritional benefits. It also helps to maintain and increase the nutritional value of food such as vitamin C. Vitamin C, which satisfies the nutritional needs of a balanced diet, is found in abundance in fruits and vegetables. However, there is currently no preservation method that can maintain the amounts of ascorbic acid that...
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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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Evaluasi Asesmen Nasional (AN) di Sekolah Menegah Atas di Medan
Jurnal Riset sosial humaniora, dan Pendidikan (Soshumdik)
Vol 4
, No 1
(2025)
The transformation of Indonesia’s educational evaluation system from the National Examination (UN) to the National Assessment (AN) is intended to improve education quality through a more comprehensive approach. This study examines the implementation of the National Assessment at SMA Negeri 21 Medan, with a focus on the disparity between the theoretical framework of formative assessment and its practical execution in the field. The research utilizes the discrepancy evaluation model with a qualita...
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