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Menampilkan 1–4 dari 4 artikel
Characteristics of Functional Cerorot with Pumpkin Flour Substitution (Cucurbita moschata)
Safitri, Baiq Idiya
; -, Zainuri
; Cicilia, Siska
Journal of Food and Agricultural Product
Vol 5
, No 2
(2025)
Cerorot is a traditional food made from rice flour, brown sugar and coconut milk. The most dominant nutritional content is carbohydrates and very low vitamin content, especially vitamin A. This study used pumpkin flour as an effort to increase the nutritional value of cerorot. The purpose of this study was to examine the characteristics of cerorot made from rice flour and pumpkin flour. The ratio of rice flour and pumpkin flour in making cerorot (CL) with CL0 = 100%: 0%, CL1 = 85%: 15%, CL2 = 70...
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Pemberdayaan Anggota Kelompok Tani Desa Jenggik Utara melalui Pengolahan Tepung Ubi Ungu Bernilai Ekonomis
Setyaning Pawestri
; Basuki, Eko
; Alamsyah
; cicilia, siska
; Rasyda, Riezka Zuhriatika
Indonesian Journal of Empowerment and Community Service
Vol 4
, No 2
(2023)
Desa Jenggik Utara dikenal sebagai daerah agribisnis ubi jalar ungu, sektor ini menjadi penopang ekonomi sebagian besar warganya. Meskipun memiliki potensi yang besar, ubi jalar ungu baru dijual dalam bentuk segar dan keripik. Menilik dari kurang berkembangnya inovasi produk, maka dipelukan pelatihan diversifikasi olahan pangan ubi jalar ungu. Tepung ubi jalar ungu dapat menjadi substitusi tepung terigu dan potensial dikembangkan untuk memenuhi kebutuhan produk bebas gluten. Menyelaraskan dengan...
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PELATIHAN PENGOLAHAN BIJI NANGKA MENJADI COOKIES DI KELOMPOK PEMBUAT DODOL DI SURANADI, LOMBOK BARAT
Alamsyah, Ahmad
; Basuki, Eko
; Handito, Dodi
; Cicilia, Siska
Indonesian Journal of Empowerment and Community Service
Vol 4
, No 1
(2023)
Jackfruit (Artocarpus heterophyllus Lamk) is a tropical fruit. The use of jackfruit is still limited so that people only consume the flesh of the fresh fruit. Unripe jackfruit is made warm and mixed with vegetables such as pecel and lodeh, while ripe jackfruit is made into syrup, dodol, chips, compote, pudding or eaten fresh. The by-product of these preparations is jackfruit seeds. It is only sold in the form of fresh seeds. The purpose of this activity was provide training on processing jackfru...
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The Effect of Substitution of Buffalow Milk with Soy Milk on the Nutritional Value of Palopo
Marhama, Marhama
; Saloko, Satrijo
; Cicilia, Siska
Journal of Food and Agricultural Product
Vol 2
, No 1
(2022)
This study aims to determine the nutritional value of palopo which was substituted with soy milk. This study used an experimental method with a one-factor completely randomized design (CRD) consisting of 6 levels of ratio of buffalo milk: soy milk, namely K0 = 100%: 0%, K1 = 80%: 20%, K2 = 60%: 40%. , K3 = 40%: 60%, K4 = 20%: 80% and K5 = 0%: 100% with 3 repetitions. The observed data were analyzed for variance (Analysis of Variance) with a real level of 5%. If there is a significant difference,...
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