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Menampilkan 1–10 dari 29 artikel
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)
Kusumawati, Latifa Jihan
; Nuraini, Vivi
; Mustofa, Akhmad
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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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.)
Fauziah, Mifta Ayu
; Mustofa, Akhmad
; Nuraini, Vivi
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
Aulia, Dhea Sekar
; Mustofa, Akhmad
; Karyantina, Merkuria
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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Characteristics of Base Cake Bar With Addition of Moringa Flour (Moringa oleifera) with Various Types of Rice Flour (Red, Black and White): Karakteristik Base Cake Bar dengan Penambahan Tepung Kelor (Moringa oleifera) dengan Variasi Jenis Tepung Beras (Merah, Hitam dan Putih)
Zaeni, Zulfa Nur
; Suhartatik, Nanik
; Mustofa, Akhmad
Agrobioteknologi
Vol 1
, No 2
(2024)
Base cake bars on the market are madse by soy flour mixed with dried fruit and are unusually consumed as snack in the bars. The base cake bars can be made without flour with high gluten. Mocaf is an alternative carbohydrate source as well as a substitute for wheat flours. The use of rice flour and mocaf flour was chosen becaused of the high fiber content in the various types of rice used. Moringa flour is rich in protein, minerals and vitamins. The advantages of adding Moringa flour can improve...
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Case Study of Rose Water Antioxidant Activities with Variations of Filtering Methods: Studi Kasus Aktivitas Antioksidan Air Mawar Dengan Variasi Metode Penyulingan
Yulia Dari, Erviana Angga
; Widanti, Yannie Asrie
; Mustofa, Akhmad
Agrobioteknologi
Vol 1
, No 2
(2024)
Red roses (Rosa damascena Mill) are a type of rose with a distinct aroma and a deep red color. Roses are usually used as decoration, but it also has health benefits. Roses have bioactive compounds and anthocyanin pigments that act as antioxidants. The expected outcome of this research is to produce rose water products that have a strong aroma and have high antioxidant activity. This study used a factorial Completely Randomized Block Design (RAKL) method. The factor used is the variation of the d...
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Physicochemical And Sensory Properties of Sponge Cake Mocaf Enriched in Legume Flour: Sifat Fisikokimia Dan Sensoris Sponge Cake Mocaf Yang Diperkaya Tepung Kacang-Kacangan
Reyhannissa, Almira Bhadra
; Widanti, Yannie Asrie
; Mustofa, Akhmad
Agrobioteknologi
Vol 1
, No 2
(2024)
Mocaf (Modified Cassava Flour) is one type of flour processed local cassava food that is expected to replace wheat flour. Legume flour can be used as a source of protein while enriching the nutritional value of gluten-free cakes. This study aims to make a cake formulation with mocaf flour ingredients fortificated with high-protein legume flour. The study used a two-factor complete randomized design (RAL) with two repeats. Factors used are the comparison of mocaf flour and legume flour (40:60, 50...
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Utilization of Cashew Nut Waste as Cashew Nut Milk in Tanjungsari Village, Jatisrono Wonogiri: Pemanfaatan Limbah Kacang Mete sebagai Susu Kacang Mete di Desa Tanjungsari, Jatisrono Wonogiri
Novianto, Maulana Machfud Novianto
; Mustofa, Akhmad
Jurnal Karya Pengabdian Masyarakat
Vol 2
, No 2
(2024)
Tanjungsari village is one of the high cashew nut producing villages in Wonogiri district. The purpose of this service is to train mothers to utilize cashew nut waste into cashew nut milk. The method used in the service is direct training by including PKK mothers to participate in making cashew nut milk. The results showed that the PKK women were very excited to make cashew milk and were actively involved in the training process. The benefits of cashew nut milk are very good for children, pregna...
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Stunting Control in Bendo, Sukodono, Sragen, Central Java: Pengendalian Stunting di Desa Bendo, Sukodono, Sragen, Jawa Tengah
Mustofa, Akhmad
; Suhartatik, Nanik
Jurnal Karya Pengabdian Masyarakat
Vol 2
, No 1
(2024)
Stunting in the Sukodono Sragen area in Central Java in 2023 reached 17.5% or consisted of 308 children with stunting. This sub-district has the second largest number of stunted children in Sragen Regency. Bendo Village is one of the villages in Sukodono Sub-district with 20 stunted children. This service aims to observe the effectiveness of the implementation of the PMT (Supplementary Feeding) program carried out in Bendo village by the Puskesmas Sukodono. The observation method carried out is...
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Physicochemical and Organoleptic Characteristics of Snack Bars Combination of Red Bean Flour (Phaseolus vulgaris L.) and Rice Bran Flour with Variation of Roasting Time: Karakteristik Fisikokimia dan Organoleptik Snack Bars Kombinasi Tepung Kacang Merah (Phaseolus vulgaris L.) dan Tepung Bekatul (Rice Brand) dengan Variasi Lama Pemanggangan
Wibowowati, Sylvia Astian
; Karyantina, Merkuria
; Mustofa, Akhmad
Agrobioteknologi
Vol 1
, No 1
(2024)
Red bean flour has a high protein content but low gluten content. The superior nutritional value of rice bran is as a nutrient source that contains a lot of protein and high fiber and also does not cause allergies. The purpose of this study was to determine the effect of roasting time and the best formulation of the combination of red bean flour and rice bran flour in making snack bars that are rich in protein and favored by many consumers. This study used a completely randomized design (CRD) ar...
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Characteristics of Donuts with Variations in Soy Flour Substitution (Glycine max L.) and Fermentation Time: Karakteristik Donat dengan Variasi Substitusi Tepung Kedelai (Glycine max L.) Serta Lama Fermentasi
Wulansari, Ayu Mei
; Mustofa, Akhmad
; Karyantina, Merkuria
Agrobioteknologi
Vol 1
, No 1
(2024)
Donuts are foods made from high protein wheat flour, in this study donuts were made from substitution of wheat flour and soybean flour. This study aims to determine the effect of soy flour substitution (Glycine max L.) and of determine fermentation time of (60, 75 and 90 min) on soy flour donuts which have the highest protein content and panelists' favorite. Complete Rendomized Design (RAL) Faktorial with two factors used in this research. The first factor was is the ratio of wheat f...
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