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Formulation of Burger Patty Analog of White Oyster Mushroom (Pleurotus ostreatus) and Red Bean (Phaseolus vulgaris L) With Several Type of Binder: Formulasi Patty Burger Analog Jamur Tiram Putih (Pleurotus ostreatus) dan Kacang Merah (Phaseolus vulgaris L) dengan Beberapa Jenis Pengikat
Agrobioteknologi
(2024)
Burger patty analog is a processed imitation meat based on plant ingredients. This experiment used white oyster mushroom puree and red bean puree with various types of binder. This study was aimed at determining the chemical and organoleptic characteristics of burger patty analog that are high in protein and fiber, as well as determining the analog burger patty formulation that is most preferred by panelists. The research used a factorial Completely Randomized Design (CRD) with two factors, name...
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The Effect From Addition Of Collaleleaves (Centella asiatica .L) And Differenttechque Draying Metodh To Making Of Red Seaweed Nori (Gracilaria sp): Pengaruh Penambahan Daun Pegagan (Centella asiatica .L) Dan Perbedaan Teknik Pengeringan Pada Pembuatan Nori Rumput Laut Merah (Gracilaria sp)
Agrobioteknologi
Vol 1
, No 2
(2024)
Nori is one of food in the form of thin sheets. This study uses gotu kola leaves, and red seaweed as the basic ingredients for making nori. Red seaweed contains a large amount of amylopectin so that it has the potential to be used as nori, while gotu kola leaves have good fiber content. Except the fiber content, kola leaves (Centella asiatica .L) also content high antioxcidant as fenol, tanin and saponin. This study also uses drying with a cabinet dryer, room temperature and the sun. This...
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Effect of Stabilizer and Moringa Leaves Concentration on the Dragon Fruit Velva: Pengaruh Jenis Bahan Penstabil dan Daun Kelor (Moringa oleifera) Dalam Pembuatan Velva Buah Naga Merah (Hylocereus polyrhizus)
Agrobioteknologi
Vol 1
, No 2
(2024)
Velva, a kind of frozen dessert, made from fruit that contains nutrients and help the body's metabolic processes as a source of energy. Red dragon fruit (Hylocereus polyrhizus) is used in the production of velva in order to get a good color and Moringa to increase antioxidant activity. The purpose of this study was to determine the appropriate substitution ratio between velva, dragon fruit, moringa leaf extract, and stabilizer to produce dragon fruit velva with good characteristics, namely...
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Physicochemical and Organoleptic Characteristics of Taro (Colocasia esculenta) Flour Dried Noodles with the Addition of Kale Leaf Extract (Brassica oleracea var. sabellica): Karakteristik Fisikokimia dan Organoleptik Mie Kering Tepung Talas (Colocasia esculenta) dengan Penambahan Ekstrak Daun Kangkung (Brassica oleracea var. sabellica)
Agrobioteknologi
Vol 1
, No 2
(2024)
Dried noodles made from egg and flour that have round and long shape. In this research, dried noodles were made differently in general because of using taro flour and kale leaves extract as a raw material. Taro flour is a gluten free flour that is rich in fiber. Kale (Brassica oleracea var. sabellica) is superfood which have high quantity of antioxidants like vitamin C and flavonoids. This research aimed to determine physicochemical and organoleptics characteristic of dried noodles of taro flour...
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The Effect From Addition Of Collaleleaves (Centella asiatica .L) And Differenttechque Draying Metodh To Making Of Red Seaweed Nori (Gracilaria sp): Pengaruh Penambahan Daun Pegagan (Centella asiatica .L) Dan Perbedaan Teknik Pengeringan Pada Pembuatan Nori Rumput Laut Merah (Gracilaria sp)
Agrobioteknologi
(2024)
Nori is one of food in the form of thin sheets. This study uses gotu kola leaves, and red seaweed as the basic ingredients for making nori. Red seaweed contains a large amount of amylopectin so that it has the potential to be used as nori, while gotu kola leaves have good fiber content. Except the fiber content, kola leaves (Centella asiatica .L) also content high antioxcidant as fenol, tanin and saponin. This study also uses drying with a cabinet dryer, room temperature and the sun. This...
Google Scholar
DOI
Effect of Stabilizer and Moringa Leaves Concentration on the Dragon Fruit Velva: Pengaruh Jenis Bahan Penstabil dan Daun Kelor (Moringa oleifera) Dalam Pembuatan Velva Buah Naga Merah (Hylocereus polyrhizus)
Agrobioteknologi
(2024)
Velva, a kind of frozen dessert, made from fruit that contains nutrients and help the body's metabolic processes as a source of energy. Red dragon fruit (Hylocereus polyrhizus) is used in the production of velva in order to get a good color and Moringa to increase antioxidant activity. The purpose of this study was to determine the appropriate substitution ratio between velva, dragon fruit, moringa leaf extract, and stabilizer to produce dragon fruit velva with good characteristics, namely...
Google Scholar
DOI
Physicochemical and Organoleptic Characteristics of Taro (Colocasia esculenta) Flour Dried Noodles with the Addition of Kale Leaf Extract (Brassica oleracea var. sabellica): Karakteristik Fisikokimia dan Organoleptik Mie Kering Tepung Talas (Colocasia esculenta) dengan Penambahan Ekstrak Daun Kangkung (Brassica oleracea var. sabellica)
Agrobioteknologi
(2024)
Dried noodles made from egg and flour that have round and long shape. In this research, dried noodles were made differently in general because of using taro flour and kale leaves extract as a raw material. Taro flour is a gluten free flour that is rich in fiber. Kale (Brassica oleracea var. sabellica) is superfood which have high quantity of antioxidants like vitamin C and flavonoids. This research aimed to determine physicochemical and organoleptics characteristic of dried noodles of taro flour...
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PELATIHAN PEMBUATAN MINUMAN KESEHATAN YOGHURT DALAM UPAYA MENINGKATKAN NILAI EKONOMI SUSU BAGI PETANI SUSU DI DESA CANDIGATAK, KECAMATAN CEPOGO, KABUPATEN BOYOLALI, JAWA TENGAH
Sudjarwo, Sudjarwo
; Nuzul Wahyuning Diyah
; Tristiana Erawati Munandar
; Riesta Primaharinastiti
; Maria Lucia Ardhani Dwi Lestari
; Hadi Poerwono
; Diajeng Putri Paramita
; Firmansyah Ardian Ramadhani
; Isnaeni
Jurnal Pengabdian Masyarakat Unwahas
Vol 9
, No 2
(2024)
Luas wilayah Desa Candigatak 825.928 Ha dengan jumlah penduduk 3.031 jiwa (2013), diantaranya sekitar 200 penduduk mata pencarian nya sebagai petani susu sapi perah yang produksi setiap harinya 300 liter dijual ke pengepul dengan harga Rp 7.500/liter yang dibayarkan 10 hari setelahnya, sehingga para petani susu sapi sepertinya dipermainkan harga jualnya. Hal ini membuat para petani susu menerima inovasi dibuat yoghurt yang dapat menaikkan nilai jual susu sapi. Yoghurt adalah salah satu minuman k...
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IDENTIFICATION OF PTERIDOPHYTES DIVERSITY IN THE MOUNTAINOUS AREA OF BUNTU SARONG VILLAGE, MASALLE DISTRICT, ENREKANG REGENCY
Bioma : Jurnal Ilmiah Biologi
Vol 13
, No 2
(2024)
Ferns (Pteridophyte) are members of the kingdom plantae that contribute to Indonesia's biodiversity, especially the diversity of flora. Ferns have an important role in maintaining the balance of the ecosystem. In addition to having ecological value in the ecosystem as a source of germplasm, ferns also have the potential to be useful to support people's lives. However, in fact ferns are still less well-known and receive less attention than other plants. This is because one of the reasons is that...
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Survei Tingkat Skill Related Fitness Pada Siswa – Siswi Sekolah Dasar Negeri Fase C Gugus 5 – 8 di Kecamatan Kedungkandang Kota Malang
Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan
Vol 3
, No 4
(2024)
This research aims to find out how the level of physical fitness related to skills in students at State Elementary Schools in Gugus 5 - 8 in Kedungkandang District, Malang City, because there is no data related to students' physical fitness. Descriptive quantitative with random sampling technique is the method used in this study. The overall subjects taken in this study amounted to 95 students using the Indonesian Student Fitness Test (TKSI) instrument in data collection. Because based on the re...
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