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Characteristics of purple sweet potato yoghurt based on the use of different carbon sources: Karakteristik Yoghurt Ubi Jalar Ungu Berdasarkan Penggunaan Sumber Karbon yang Berbeda
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 10
, No 2
(2025)
Purple sweet potato yogurt is a form of local food innovation made from milk fermented by lactic acid bacteria (LAB), with the addition of purple sweet potato paste to enhance flavor and color, thereby increasing consumer appeal. During fermentation, LAB require carbon derived from carbohydrates as an energy source for their metabolism and growth. Differences in carbon sources are expected to influence and produce distinct yogurt characteristics. Therefore, this study aimed to investigate the ef...
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BUDIKDAMBER SEBAGAI UPAYA PENINGKATAN KETAHANAN PANGAN KELUARGA DISABILITAS DI INKLUSI CENTER KECAMATAN KARANGANOM (ICKK)
Adi Widya: Jurnal Pengabdian Masyarakat
Vol 8
, No 1
(2024)
Karanganom (ICKK) Bakti Negeri adalah keterbatasan ekonomi yang berakibat ketidakmampuan mencukupi kebutuhan pangan bergizi untuk keluarganya. Adanya pandemic Covid 19 lebih memperburuk kondisi keluarga disabilitas yang berasal dari keluarga prasejahtera. Kegiatan pengabdian dilakukan di ICKK Bakti Negeri Kecamatan Karanganom. Tujuan pengabdian adalah (1) melatih ketrampilan anak disabilitas dalam budidaya lele dalam ember (budikdamber), (2) memenuhi kebutuhan pangan keluarga disabilitas. Tujuan...
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Penal Mediation as an Alternative Dispute Resolution for Indonesian Criminal Code
Wacana Hukum
Vol 26
, No 1
(2020)
A high level of criminality has caused several issues in upholding the criminal code. The issues include things that are related to the effective ways to tackle criminality, criminal cases accumulation, and over-capacity issue. These issues need a proper handle immediately. One of the resolution mechanisms of criminal cases is by using the restorative justice approach, namely penal mediation. This research is to analyze the penal mediation construction in Indonesia and its role as an attempt of...
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ANALISIS YURIDIS KEDUDUKAN HUKUM LEMBAGA PEMBERI FATWA HALAL DI BEBERAPA NEGARA
Wacana Hukum
Vol 25
, No 1
(2019)
Consuming halal and safe food products is a constitutional right of citizens. This right is realized through guarantee of halal products, the institution authorized to issue fatwa halla on a product is LPPOM MUI. The results showed that LPPOM MUI issued a halal certificate for a product after previously going through a trial process at the MUI Fatwa Commission. Although judicially the position of MUI is not a state institution, the presence of the MUI, especially LPPOM MUI, can answer the needs...
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