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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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Faktor Penentu Cakupan Imunisasi Lanjutan Pada Anak Usia 18-24 Bulan
Jurnal Kesehatan Masyarakat Indonesia
Vol 20
, No 1
(2025)
Latar belakang: Imunisasi lanjutan bertujuan untuk memperpanjang masa perlindungan terhadap penyakit infeksi, namun masih menjadi masalah kesehatan masyarakat karena cakupan yang rendah. Penelitian ini bertujuan untuk mengetahui faktor yang berhubungan dengan cakupan imunisasi lanjutan pada anak usia 18-24 bulan di Wilayah Kerja Puskesmas Kuningan. Metode: Penelitian ini bersifat kuantitatif menggunakan desain cross sectional dengan jumlah sampel sebanyak 71 responden pada bulan Agustus-Oktober...
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Analisis Efektivitas Proses Bongkar Muat Liquefied Petroleum Gas (LPG) di PT Pertamina Energi Tanjung Sekong
Ocean Engineering : Jurnal Ilmu Teknik dan Teknologi Maritim
Vol 4
, No 1
(2025)
This study aims to analyze the effectiveness of the Liquefied Petroleum Gas (LPG) loading and unloading process at PT Pertamina Energy Tanjung Sekong Terminal, a key infrastructure in Indonesia's national energy distribution. The evaluation was based on technical and operational indicators, including the Berthing Occupancy Ratio (BOR), Length Over All (LOA), berthing time, cargo volume, and vessel visit frequency. The results show that BOR ranged between 55–65%, indicating efficient jetty utiliz...
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Pengaruh Era Digital terhadap Pelestarian Bahasa Indonesia The Influence of the Digital Era on the Preservation of the Indonesian Language
Aina Mulia Rizky
; Devi Syalwa Syahfitri
; Innes Ferancia Damanik
; Peter Patiangbanua Purba
; Tiur Intan Hutauruk
; Nurul Azizah
Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan
Vol 4
, No 1
(2025)
The digital era has a significant impact on the preservation of the Indonesian language, both in the form of challenges and opportunities. Technological developments facilitate access to information and communication, but also encourage the increased use of slang, abbreviations, and a mixture of foreign languages that can threaten the sustainability of the Indonesian language as a national identity. This study aims to analyze the impact of the digital era on the use of the Indonesian language...
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Penerapan Media Digital dalam Mengatasi Kurangnya Konsentrasi Minat Belajar Siswa Terhadap Pembelajaran IPS SD
Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan
Vol 4
, No 1
(2025)
This study aims to study the results of the application of digital media in overcoming the lack of concentration of students' interest in learning Social Sciences (IPS) in Elementary Schools. In IPS lessons there are various sciences about social and society, of course it is important to learn. The method used is a case study with a qualitative approach involving homeroom teachers and students. The results of the data obtained were taken by interviewing teachers and students involved in SDN 02 S...
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Analisis Model PBL dengan Media Canva terhadap Hasil Belajar Siswa Pendidikan Pancasila Kelas Tinggi SD
Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan
Vol 4
, No 1
(2025)
One of the conditions for achieving learning objectives is the achievement of satisfactory grades from students. Educators must be able to use learning models so that students are active not passive. The learning model is a learning process from start to finish. The model that educators can apply is the Problem Based Learning (PBL) model. The PBL model is one of the learning models where students are given real problems and students must be able to find solutions by finding a way out. The implem...
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POTENSI LIMBAH KULIT JAGUNG UNTUK ASAP CAIR SEBAGAI PENGAWET MAKANAN MELALUI METODE PIROLISIS
Jurnal Inovasi Teknik Kimia
Vol 10
, No 1
(2025)
Kulit jagung merupakan limbah biomassa yang mengandung bahan lignoselulosa seperti selulosa, hemiselulosa dan lignin. Dengan adanya kandungan bahan lignoselulosa tersebut, kulit jagung berpotensi digunakan sebagai bahan baku dalam pembuatan asap cair sebagai pengawet makanan melalui metode pirolisis. Asap cair merupakan produk yang diperoleh dari kondensasi uap yang dihasilkan selama pirolisis yang mengandung senyawa organik teroksidasi, seperti keton, aldehida, fenol, dan asam karboksilat. Seny...
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Characteristics of ice cream with addition purple sweet potato and durian seed flour: Karakteristik Es Krim dengan Penambahan Ubi Jalar Ungu dan Tepung Biji Durian
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 10
, No 1
(2025)
The purpose of this study is to ascertain the optimal concentration and the impact of adding durian seed flour to the ice cream's physical, chemical, and sensory characteristics. This investigation was carried out experimentally with three replications and six treatments using a totally randomized methodology. UD1 (control), UD2 (with 0.2% durian seed flour added), UD3 (with 0.4% durian seed flour added), UD4 (with 0.6% durian seed flour added), UD5 (with 0.8% durian seed flour added), and UD6 (...
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