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Formulation of stik from curd protein of ettawa goat (Capraaegagrus hircus) milk with white tofu addition : Formulasi stik dari curd protein susu kambing etawa (Capraaegagrus hircus) dengan subtitusi tahu putih
Agrobioteknologi
Vol 2
, No 1
(2025)
Stick is a tasty, healthy, and high-protein snack. Goat milk less optimised due to the assumption that goat's milk smells like a goat, so most people don't like to consume it. Tofu is used as a addition for sticks, because tofu is a food that contains the best non-animal protein. The research was purposed to increase consumption of goat milk and white tofu by processing it into milk sticks. In addition, it can also produce milk sticks that are rich in protein and liked by panellists. The e...
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Kembang goyang characterization with rice - mocaf flour (modified cassava flour) subtitution and variation of milk types : Karakteristik kembang goyang dengan substitusi tepung beras - tepung mocaf (modified cassava flour) dan variasi jenis susu
Agrobioteknologi
Vol 2
, No 1
(2025)
A traditional cake from Betawi known as kembang goyang is created by shaking it in hot oil until the dough releases from the mold and gets its name from the way it looks budding flowers. In this study, rice flour substitute with mocaf flour and several types of milk were also used. This studied aims to manufacture kembang goyang that are rich in protein, and the optimal of crunchiness, this study attempts to establish the ideal ratio of rice flour to mocaf flour and different types of milk. This...
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Analysis of kombucha antioxidant activity with variations in percentage of pomegranate extract (Punica granatum) and fermentation time: Analisis aktivitas antioksidan kombucha dengan variasi persentase sari delima (Punica granatum) dan lama fermentasi
Agrobioteknologi
(2025)
Kombucha is one of the processed products of fermented sugar and tea with a starter mixture ofkombucha culture called SCOBY (Symbiotic Cultures of Bacteria and Yeast). Kombuchafermentation is carried out using yeast and bacteria microorganisms. Pomegranate or often calledpomegranate is a fruit that has quite high antioxidants. The purpose of this study was to determinethe characteristics of pomegranate juice kombucha with variations in concentration andfermentation time which have high antioxida...
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Formulation of stik from curd protein of ettawa goat (Capraaegagrus hircus) milk with white tofu addition : Formulasi stik dari curd protein susu kambing etawa (Capraaegagrus hircus) dengan subtitusi tahu putih
Agrobioteknologi
(2025)
Stick is a tasty, healthy, and high-protein snack. Goat milk less optimised due to the assumption that goat's milk smells like a goat, so most people don't like to consume it. Tofu is used as a addition for sticks, because tofu is a food that contains the best non-animal protein. The research was purposed to increase consumption of goat milk and white tofu by processing it into milk sticks. In addition, it can also produce milk sticks that are rich in protein and liked by panellists. The e...
Google Scholar
Kembang goyang characterization with rice - mocaf flour (modified cassava flour) subtitution and variation of milk types : Karakteristik kembang goyang dengan substitusi tepung beras - tepung mocaf (modified cassava flour) dan variasi jenis susu
Agrobioteknologi
(2025)
A traditional cake from Betawi known as kembang goyang is created by shaking it in hot oil until the dough releases from the mold and gets its name from the way it looks budding flowers. In this study, rice flour substitute with mocaf flour and several types of milk were also used. This studied aims to manufacture kembang goyang that are rich in protein, and the optimal of crunchiness, this study attempts to establish the ideal ratio of rice flour to mocaf flour and different types of milk. This...
Google Scholar
Characteristics of putu ayu a combination of wheat flour and soybeans flour (Glycine max) with the addition of katuk leaves (Sauropus androgynus (L) Merr.) : Karakteristik putu ayu kombinasi tepung terigu dan tepung kedelai (Glycine max) dengan penambahan daun katuk (Sauropus androgynus (L) Merr.)
Agrobioteknologi
Vol 2
, No 1
(2025)
Putu ayu was traditional Indonesian caked with a soft texture that was a sweet and dominant colour of green. Wheat flour in Indonesian was grew used, so local materials need to be developed to reduce their dependence on wheat flour. This studied aimed to determined of soy flour and extract of katuk leaves which had high antioxidant and preferred consumer. This studied used was two factor Completetly Randomized Design (CRD) with ratio wheat flour and soybeans flour (90:10), (80:20) and (70:30) an...
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Characteristics of putu ayu a combination of wheat flour and soybeans flour (Glycine max) with the addition of katuk leaves (Sauropus androgynus (L) Merr.) : Karakteristik putu ayu kombinasi tepung terigu dan tepung kedelai (Glycine max) dengan penambahan daun katuk (Sauropus androgynus (L) Merr.)
Agrobioteknologi
(2025)
Putu ayu was traditional Indonesian caked with a soft texture that was a sweet and dominant colour of green. Wheat flour in Indonesian was grew used, so local materials need to be developed to reduce their dependence on wheat flour. This studied aimed to determined of soy flour and extract of katuk leaves which had high antioxidant and preferred consumer. This studied used was two factor Completetly Randomized Design (CRD) with ratio wheat flour and soybeans flour (90:10), (80:20) and (70:30) an...
Google Scholar
Peran Sumber Daya Manusia, Pendidikan, dan Kebijakan Pemerintah dalam Meningkatkan Pertumbuhan Ekonomi Indonesia
Devi Prameswati
; Fikria Hanifa Nabiha
; Flira Tri Octaviani
; Puri, Gista Alfania
; Kayla Aryani Putri Nugroho
; Ahmad Setiawan Nuraya
DHARMA EKONOMI
Vol 32
, No 1
(2025)
The study was conducted to analyze the relationship between the quality of human resources (HR) and economic growth in Indonesia which aims to determine the role of Human Resources, Education, and Government Policy in Indonesia's economic growth. By using descriptive qualitative research methods, data were collected through literature studies by collecting journals and articles spread across the Internet. The results of the study obtained were that 1) The Role of Human Resources in Economic Grow...
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Edukasi Masalah Perilaku Merokok, Pengetahuan Hipertensi dan Diare pada Masyarakat Dusun Wonocatur Banguntapan Bantul
Fatimah, Siti Nur
; Khairunnisa, Nouvkilla Azzahra
; Nurhidayati, Maisya
; Wiguna, Bachtiar Dwi Arya
; Rangkuti, Ahmad Faizal
Jurnal Inovasi dan Pengabdian Masyarakat Indonesia
Vol 4
, No 2
(2025)
Latar belakang: Peran masyarakat sangat penting dalam upaya menangani kasus penyakit tidak menular hipertensi serta penyakit menular seperti diare yang dapat berdampak pada gizi kurang dan penurunan imunitas tubuh. Disisi lain masyarakat juga dihadapkan dengan perilaku merokok yang menjadi penyebab tidak langsung penurunan imunitas. terdapat masalah kesehatan di RT 01 dan RT 02 RW 23 Dusun Wonocatur Kecamatan Banguntapan Kabupaten Bantul yaitu perilaku merokok (44%), hipertensi (21%), dan diare...
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STUDI PENAMBAHAN PLASTIK LOW LINEAR DENSITY POLYETHYLENE PADA CAMPURAN AC-BC DITINJAU DARI KARAKTERISTIK MARSHALL
Journal of Civil Engineering and Technology Sciences
Vol 4
, No 1
(2025)
Telah banyak dibahas pada penelitian terdahulu mengenai bahan tambah atau subtitusi pada campuran aspal. Penelitian kali ini mencoba untuk substitusi maupun menambahkan plastik jenis low linear density poly ethylene (LLDPE) sebagai bahan tambah untuk campuran Asphalt Course – Binder Course (AC-BC). Plastik ditambahkan pada kadar plastik optimum terhadap nilai karakteristik marshall. Penelitian dilakukan di Laboratorium PT. Kadi Indonesia Manufaktur dengan 3 pengujian marshall. Pengujian marshall...
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