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Characteristics of Garlic Crackers with Soy Flour Substitution (Glycine max. L) and Variations of Katuk Leaf Extract (Sauropus androgynus L)
Agrobioteknologi
(2026)
Garlic crackers are a snack made of starch-based ingredient with the addition of spices and leavening agents. In this study, garlic crackers were made with variations of tapioca flour, soy flour, and katuk leaf extract. Soy flour and katuk leaf extract were added to increase the nutritional value, especially to increase the protein and fiber content. This research aimed to formulate garlic crackers that will be preferred by the consumer and to determine the chemical, physical, and organoleptic p...
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Characteristics of red sorgum flour ice cream cones (Sorghum bicolor L) and seaweed puree (Eucheuma cottonii): Karakteristik cone es krim tepung sorgum merah (Sorghum bicolor L) dan puree rumput laut (Eucheuma cottonii)
Agrobioteknologi
Vol 2
, No 2
(2025)
Cone is a type of biscuit in wafer qualification that is cone-shaped and used as an ice cream holder. Cone is usually made from wheat flour with the addition of other ingredients as supporting ingredients. Research on making ice cream cones is still rarely done, especially making ice cream cones using red sorghum flour and Eucheuma cottonii puree. This study aims to determine the chemical, physical, and organoleptic characteristics of ice cream cones that are high in fiber and protein, and prefe...
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Characteristics of red sorgum flour ice cream cones (Sorghum bicolor L) and seaweed puree (Eucheuma cottonii): Karakteristik cone es krim tepung sorgum merah (Sorghum bicolor L) dan puree rumput laut (Eucheuma cottonii)
Agrobioteknologi
(2025)
Cone is a type of biscuit in wafer qualification that is cone-shaped and used as an ice cream holder. Cone is usually made from wheat flour with the addition of other ingredients as supporting ingredients. Research on making ice cream cones is still rarely done, especially making ice cream cones using red sorghum flour and Eucheuma cottonii puree. This study aims to determine the chemical, physical, and organoleptic characteristics of ice cream cones that are high in fiber and protein, and prefe...
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PENERAPAN APLIKASI CERDAS PENCEGAHAN STUNTING DI POSYANDU ARUMDALU DESA SANGGRAHAN GROGOL SUKOHARJO
Sari, Devi Pramita
; Widodo, Sri
; Mustofa, Khoirul
; Januar Isnaini, Vina
; Muhammad Darmawan, Diki
Gemassika: Jurnal Pengabdian Kepada Masyarakat
Vol 9
, No 2
(2025)
Stunting is a condition of failure to achieve normal growth due to poor nutritional status over a long period of time. The purpose of this Community Service Program is to increase the knowledge of stunting cadres through smart applications for stunting prevention. This is the basis for community service with the title "PKM Implementation of Smart Applications for Stunting Prevention at the Arumdalu Integrated Health Post (Posyandu) in Sanggrahan Village, Grogol, Sukoharjo". The activity stages b...
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Peran Guru BK dalam Pelaksanaan Layanan Bimbingan dan Konseling di MTs Ibnu Sina
Tutus Sandrika
; Ajeng Nova Saputri
; Abdul Mustofa
; Teguh Maulana
; Ahmad Mashuda
; Nur Aini Farida
Inspirasi Dunia: Jurnal Riset Pendidikan dan Bahasa
Vol 4
, No 4
(2025)
Guidance and Counseling services have a strategic role in supporting students’ holistic development, including academic, social, emotional, and moral aspects. However, in practical implementation, counseling services in schools still show a gap between theoretical ideal concepts and real field practices. This study aims to analyze the role of school counselors in the implementation of Guidance and Counseling services at MTs Ibnu Sina Karawang, focusing on the counselor’s role, teacher-student in...
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PENINGKATAN PENGETAHUAN IBU DAN KADER DALAM RANGKA PENURUNAN ANGKA STUNTING MEWUJUDKAN INDONESIA SEHAT DI PADUKUHAN PONGGOK
Mustofa, Moh Makfi
; Syalim, Aizan
; Ardiansyah, Evan
; Khoiriyah, Niswatun
; Salsabila, Nayla Rahma
; Annisa, Nanda
; Febriyani
; Rohmah, Fatimatur
; Susilawati, Sepfitri Eka
; Saputri, Sindy
; Nurinda, Eva
Empowerment Journal
Vol 5
, No 2
(2025)
In the modern era, stunting is still one of the issues that need attention in the health sector in Indonesia. The stunting rate in Indonesia from 2022 to 2023 is still at the same figure, which is around 21%. From SKI data, it is also known that the prevalence of stunting in the DIY region increased from 2022, namely 16.4% to 18% in 2023. In the process of child growth and development, mothers have a fairly important role. The aim of this activity is to increase public awareness, especially preg...
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Internalization Assistance of Islamic and Pancasila Values in Character Education of Students in Vocational High School
Abdi Psikonomi
(2025)
This community service program was motivated by the ongoing issue of student behaviors at SMK Muhammadiyah 3 Boyolali that do not reflect positive character traits aligned with Islamic and Pancasila values in their daily conduct. Although the school already implements moral development programs and routine religious activities, many students still exhibit a lack of discipline, low social awareness, and weak responsibility and ethics in social interactions. To address this issue, a character educ...
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Katuk leaf dried noodles (Sauropus androgynus (L) Merr) with different combinations of wheat and banana flour (Musa paradisiaca L.): Mi kering daun katuk (Sauropus androgynus) dengan perbedaan kombinasi tepung terigu dan tepung pisang kepok (Musa paradisiaca L.)
Agrobioteknologi
Vol 2
, No 1
(2025)
In Indonesia, dry noodles are one of the most widely consumed foods because they are easy to cook. The use of banana flour as a substitute for making noodles is an effort to diversify food in reducing imports of wheat flour. This study dried noodles were made from katuk leaf extract and from the substitution of banana kepok flour with wheat flour. The chemical and organoleptic properties of noodles added with banana kepok flour and katuk leaf extract as natural dyes are the focus of this study....
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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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Katuk leaf dried noodles (Sauropus androgynus (L) Merr) with different combinations of wheat and banana flour (Musa paradisiaca L.): Mi kering daun katuk (Sauropus androgynus) dengan perbedaan kombinasi tepung terigu dan tepung pisang kepok (Musa paradisiaca L.)
Agrobioteknologi
(2025)
In Indonesia, dry noodles are one of the most widely consumed foods because they are easy to cook. The use of banana flour as a substitute for making noodles is an effort to diversify food in reducing imports of wheat flour. This study dried noodles were made from katuk leaf extract and from the substitution of banana kepok flour with wheat flour. The chemical and organoleptic properties of noodles added with banana kepok flour and katuk leaf extract as natural dyes are the focus of this study....
Google Scholar