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The utilization of cowpeas (Vigna unguiculata) and mocaf as ingredients for making pukis with different concentrations of yeast: Pemanfaatan kacang tunggak (Vigna unguiculata) dan mocaf sebagai bahan pembuatan pukis dengan perbedaan konsentrasi ragi
Agrobioteknologi
(2025)
Pukis is a traditional cake from Indonesia, made of wheat flour, sugar, eggs, yeast and coconut milk. Cowpeas contains high protein and fiber. Nutrition in cowpea can be used to enrich the nutritional value of pukis. The purpose of this study was to identify characteristics of cowpea flour and mocaf with different yeast concentrations in pukis which are high in protein, fiber and the most preferred by consumers. The experimental design used was a Completely Randomized Design (CRD), the first fac...
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Spiritualitas Fransiskan dalam Konteks Kerja Modern:Membangun Kualitas Pelayanan Berkelanjutan
Wuriningsih, FR
; FR Wuriningsih
; Setyaningtyas, Nerita
; Sinurat, Agnes Uliarta
; Krishna W, Cornelius
Perigel: Jurnal Penyuluhan Masyarakat Indonesia
Vol 4
, No 1
(2025)
Community service currently focuses on the implementation of Franciscan spiritual values in the context of modern work for employees of the Saint Joseph Gedangan Semarang Convent. This program aims to answer the challenges of integrating spiritual values with the demands of professionalism in household services in the monastery environment. Based on the situation analysis, five main problems were identified: (1) the gap between spiritual values and work practices; (2) work saturation and d...
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Chemical characteristics of flakes from arrowroot starch (Maranta arundinacea L.) and soybean flour (Glycine max L.) with variation of ginger extract (Zingiber officinale) : Karakteristik kimia flakes pati garut (Maranta arundinacea L.) dan tepung kedelai (Glycine max L.) dengan variasi penambahan ekstrak jahe emprit (Zingiber officinale)
Agrobioteknologi
Vol 2
, No 1
(2025)
Flakes are flat shaped ready-to-eat food and usually served by adding milk for the breakfast menu as alternatif besides rice. Flakes usually made from high-carbohydrate foods such as corn, rice and wheat. In This study, the flakes used arrowroot starch, soybean flour and emprit ginger extract. The purpose of this study was to determine the formulation of arrowroot starch and soybean flour with the addition of ginger extract. Arrowroot and the soybean flour were source of protein and fiber. Flake...
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Chemical characteristics of flakes from arrowroot starch (Maranta arundinacea L.) and soybean flour (Glycine max L.) with variation of ginger extract (Zingiber officinale) : Karakteristik kimia flakes pati garut (Maranta arundinacea L.) dan tepung kedelai (Glycine max L.) dengan variasi penambahan ekstrak jahe emprit (Zingiber officinale)
Agrobioteknologi
(2025)
Flakes are flat shaped ready-to-eat food and usually served by adding milk for the breakfast menu as alternatif besides rice. Flakes usually made from high-carbohydrate foods such as corn, rice and wheat. In This study, the flakes used arrowroot starch, soybean flour and emprit ginger extract. The purpose of this study was to determine the formulation of arrowroot starch and soybean flour with the addition of ginger extract. Arrowroot and the soybean flour were source of protein and fiber. Flake...
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Increasing Financial Management Awareness of Indonesian Immigrant Workers in Taiwan Through Training Activities
Brata, Ignatius Oki Dewa
; Bayunitri, Bunga Indah
; Laksono T. Y., H. R. Roosaleh
; Kartadjumena, Eriana
Indonesian Journal of Empowerment and Community Service
Vol 6
, No 1
(2025)
ABSTRACT
Limited understanding of financial management among Indonesian migrant workers (IMWs) in Taiwan often leads to financial instability, both during their employment and after returning home. One of the main contributing factors is the lack of access to financial education. This community service program aims to enhance the financial awareness and management skills of IMWs through a series of structured training activities. The method involved five key stages: needs assessment, material pr...
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KORELASI KADAR ALBUMIN, AST (ASPARTATE TRANSAMINASE) DAN ALT (ALANINE TRANSAMINASE) PADA PASIEN TUBERKULOSIS DI RSU SANTA MARIA CILACAP
Pharmaqueous
Vol 7
, No 1
(2025)
Tuberkulosis (TBC) adalah penyakit menular yang disebabkan oleh spesies Mycobacterium. Mycobacterium Tuberculosis, sejenis kuman berbentuk batang. Sebagian besar dinding kuman terdiri atas asam lemak (lipid), peptidoglikan dan arabinomanan yang menyebabkan kuman ini lebih tahan terhadap asam sehingga disebut bakteri tahan asam (BTA). Tujuan dari penelitian ini untuk mengetahui korelasi kadar Albumin, AST dan ALT pada pasien Tuberculosis di RSU Santa Maria Cilacap. Metode penelitian ini menggunak...
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Microbiological Analysis of Bali Beef with Different Aging Times
Yuliyanti, Karenina Dwi
; Adiputra, Kirana Dara Dinanti
; Widiarta, I Putu Gede Didik
; Nurmasytha, Andi
Bantara Journal of Animal Science
Vol 7
, No 1
(2025)
Microbiological analysis of meat is crucial to ensure its safety, quality, and suitability for consumption. As a nutrient-rich medium, beef supports microbial growth, which can impact its quality. This study aimed to characterize the microbiological quality of Bali beef with different aging times. This study used three types of muscles: Longissimus dorsi, Gluteus medius, and Semitendinosus from Bali beef aged ± 3 years and body weight of ± 350 kg. Samples were aged at cold temperatures for 1, 21...
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Comparative Analysis of Green Snake Identification using Head Structure and Body Patterns with Vision Transformer
Telematika
Vol 18
, No 1
(2025)
Snakebites remain a major global health concern, with over 4.5 million cases annually, primarily affecting rural populations in tropical regions. Accurate snake species identification is critical for proper treatment, yet challenges persist due to morphological similarities, particularly among visually similar green snake species. We test five Vision Transformer (ViT)-based models to see how well they can classify snakes based on pictures of their heads and bodies. The models are ViT-B16, DeiT,...
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Changes in Quality of Freeze-Dried Soursop (Annona muricata L.) During High-Temperature Storage with Various Pre-Treatment Methods
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Soursop (Annona muricata L.) is a tropical fruit rich in dietary fiber, vitamins, and minerals, including vitamin C, which boosts the immune system and prevents premature aging. Due to its high perishability, further processing such as freeze-drying is necessary to extend its shelf life. This study aimed to determine the changes in quality of freeze-dried soursop during storage at 45°C. A factorial completely randomized design (CRD) was used, with two factors: pre-treatment methods (blanching, b...
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Guava Disease Detection and Classification: A Systematic Literature Review
Kurniawan, Muhammad Bayu
; Universitas Amikom Yogyakarta
; Utami, Ema
; Universitas Amikom Yogyakarta
Telematika
Vol 18
, No 1
(2025)
Guavas (Psidium guajava) are nutrient-rich fruits that provide significant health benefits. However, guava cultivation faces persistent threats from various diseases affecting both leaves and fruits, leading to substantial yield and quality losses. The early and accurate detection of these diseases is crucial but remains challenging due to economic constraints and limited infrastructure. While plant pathologists employ various diagnostic methods, these approaches are often time-consuming, costly...
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