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Standarisasi Mutu Proses dan Produk Olahan Susu Sapi Untuk Menjaga Potensi Lokal di Kabupaten Boyolali
Widanti, Yannie Asrie
; Sarwono, Aris Eddy
; Saputro, Avisema Sigit
; Trisnanda, Oktiasya Dwi
; Arifin, Bastyar
Kabupaten Boyolali telah lama dikenal sebagai penghasil susu sapi. Namun demikian, produk olahan susu sapi belum menjadi produk unggulan yang mudah di temui di wilayah ini. Kelompok UMKM Serba Susu Boyolali selain beranggotakan peternak dan penghasil susu sapi segar, juga pengolah susu sapi menjadi beberapa produk seperti susu pasteurisasi, tahu susu colostrum, kefir, dan kerupuk susu. Kelompok ini baru memulai usaha pengolahan susu sejak tiga tahun terakhir. Proses pengolahan masih dilakukan se...
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SOSIALISASI DAN PRAKTIK PEMBUATAN MINERAL BLOK PADA KELOMPOK TANI DESA WONODOYO
Aziiz Duta Wicaksana
; Akhmad Hakiim aulana Rizky2
; Muhammad Fajar Apriyanto
; Wahyu Febriyanto
; Muhammad Faiqh Subeki
; Sri Hartanti
; Cindy Khansa Ma’unah
; Esti Nurwahyuningsih
; Ristania Saputri
; Puji Lestari
; Andayania Febriyanti
; Srie Juli Rachmawatie
Jurnal Pengabdian kepada Masyarakat Sidoluhur
Vol 5
, No 02
(2025)
Mineral blok merupakan suplemen pakan ternak yang mengandung mineral dan vitamin esensial untuk meningkatkan produktivitas ternak ruminansia. Kelompok tani di Desa Wonodoyo menghadapi permasalahan ketergantungan pada pakan komersial yang mahal dan keterbatasan pengetahuan tentang pembuatan pakan suplemen mandiri. Kegiatan pengabdian ini bertujuan memberikan pengetahuan dan keterampilan praktis kepada kelompok tani dalam pembuatan mineral blok sebagai upaya meningkatkan efisiensi pakan dan produk...
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Correlation between junk food consumption and caffeinated beverages on the nutritional status among college on food technology student in Slamet Riyadi University, Indonesia : Hubungan pola konsumsi junk food dan minuman berkafein terhadap status gizi mahasiswa teknologi pangan di Universitas Slamet Riyadi, Indonesia
Agrobioteknologi
Vol 2
, No 2
(2025)
Nutritional problems during the growth phase of adolescent are mostly caused by consumption patterns. The most commonly used eating patterns during adolescent are foods that are high in calories, fat, sugar and salt. The habits of an unhealthy eating pattern can affect nutritional status. The foods most consumed by adolescent are often junk food and caffeinated beverages. All kinds of food and drinks are easily found around campuses surrounded by student. The purpose of this study was to determi...
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Correlation between junk food consumption and caffeinated beverages on the nutritional status among college on food technology student in Slamet Riyadi University, Indonesia : Hubungan pola konsumsi junk food dan minuman berkafein terhadap status gizi mahasiswa teknologi pangan di Universitas Slamet Riyadi, Indonesia
Agrobioteknologi
(2025)
Nutritional problems during the growth phase of adolescent are mostly caused by consumption patterns. The most commonly used eating patterns during adolescent are foods that are high in calories, fat, sugar and salt. The habits of an unhealthy eating pattern can affect nutritional status. The foods most consumed by adolescent are often junk food and caffeinated beverages. All kinds of food and drinks are easily found around campuses surrounded by student. The purpose of this study was to determi...
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DOI
Burger bun with a mocaf flour (modified cassava flour) substitution and puree bit (Beta vulgaris L) as a source of dietary fiber: Roti burger dengan substitusi tepung mocaf (modified cassava flour) dan penambahan puree bit (Beta vulgaris L) sebagai sumber serat
Agrobioteknologi
Vol 2
, No 2
(2025)
Bread is a food product made from wheat flour, water, yeast, and salt processed by mixing them into one dough then fermented and baked in the oven until cooked. Roti has several types, one of which is burger buns. Burger patties are white bread that is round or oval, made from high protein wheat flour, yeast, sugar, bread improver, salt, butter, milk powder, water, and usually with the addition of sesame seeds. The purpose of this study was to determine the formulation of burger patties high in...
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Effect of corn extract percentage (Zea mays L.) and variation of nitrogen sources on the quality of nata de corn: Pengaruh konsentrasi ekstrak jagung (Zea mays L.) dan variasi sumber nitrogen terhadap kualitas nata de corn
Agrobioteknologi
Vol 2
, No 2
(2025)
Nata de corn is nata made from corn. Corn contains the element carbon which can fulfill the needs of Acetobacter xylinum in the formation of nata. This study used corn extract to replace coconut water and used natural nitrogen sources from mung bean sprout extract, soybean sprout extract and cowpea sprout extract. The aimed study to determine characteristics of nata which the thickest and highest fiber. This study used factorial RAL, with 2 factors, namely factor 1 was the percentage of corn ex...
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Burger bun with a mocaf flour (modified cassava flour) substitution and puree bit (Beta vulgaris L) as a source of dietary fiber: Roti burger dengan substitusi tepung mocaf (modified cassava flour) dan penambahan puree bit (Beta vulgaris L) sebagai sumber serat
Agrobioteknologi
(2025)
Bread is a food product made from wheat flour, water, yeast, and salt processed by mixing them into one dough then fermented and baked in the oven until cooked. Roti has several types, one of which is burger buns. Burger patties are white bread that is round or oval, made from high protein wheat flour, yeast, sugar, bread improver, salt, butter, milk powder, water, and usually with the addition of sesame seeds. The purpose of this study was to determine the formulation of burger patties high in...
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DOI
Effect of corn extract percentage (Zea mays L.) and variation of nitrogen sources on the quality of nata de corn: Pengaruh konsentrasi ekstrak jagung (Zea mays L.) dan variasi sumber nitrogen terhadap kualitas nata de corn
Agrobioteknologi
(2025)
Nata de corn is nata made from corn. Corn contains the element carbon which can fulfill the needs of Acetobacter xylinum in the formation of nata. This study used corn extract to replace coconut water and used natural nitrogen sources from mung bean sprout extract, soybean sprout extract and cowpea sprout extract. The aimed study to determine characteristics of nata which the thickest and highest fiber. This study used factorial RAL, with 2 factors, namely factor 1 was the percentage of corn ex...
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DOI
Analysis of kombucha antioxidant activity with variations in percentage of pomegranate extract (Punica granatum) and fermentation time: Analisis aktivitas antioksidan kombucha dengan variasi persentase sari delima (Punica granatum) dan lama fermentasi
Agrobioteknologi
Vol 2
, No 1
(2025)
Kombucha is one of the processed products of fermented sugar and tea with a starter mixture ofkombucha culture called SCOBY (Symbiotic Cultures of Bacteria and Yeast). Kombuchafermentation is carried out using yeast and bacteria microorganisms. Pomegranate or often calledpomegranate is a fruit that has quite high antioxidants. The purpose of this study was to determinethe characteristics of pomegranate juice kombucha with variations in concentration andfermentation time which have high antioxida...
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Dried noodles substitute tempeh flour and mocaf flour (modified cassava flour) with different percentages of cow's milk: Mi kering subtitusi tepung tempe dan mocaf (modified cassava flour) dengan perbedaan persentase susu sapi
Agrobioteknologi
Vol 2
, No 1
(2025)
Dry noodles are noodles that are marketed in dry form. This noodle, which is also called egg noodle, has a low water content, only about 13%. Made from eggs and wheat flour, Dried noodles are processed by drying in an oven or drying in the sun to dry before being packaged and marketed. Tempeh has the potential to be used as raw material for noodles because it has a high protein content. Tempe is first processed into flour so that it becomes tempeh flour which will be used for making dry noodles....
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