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Menampilkan 31–40 dari 74 artikel
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
Vol 1
, No 2
(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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2 Sitasi
Characteristics Of Fish Nugget with Tapioca Flour and Carrot Flour (Daucus carota L): Karakteristik Naget Ikan dengan Bahan Pengisi Tepung Tapioka dan Tepung Wortel (Daucus carota L)
Agrobioteknologi
Vol 1
, No 2
(2024)
Nugget is processed mashed meat. Several types of fish such as tuna, tilapia, and snapper have the potential to increase sales value and can be used as raw material for nuggets, because apart from having quite high proteins, they also have thick flesh. Carrot flour has high levels of fiber and also high levels of beta-carotene. The purpose of this study was to determine the characteristics of fish nuggets which were high in fiber and beta-carotene with variations in the addition of carrot flour,...
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2 Sitasi
Physicochemical Characteristics of Yangko Cakes Substituty Glutinous Rice Flour and Kidney Bean Flour (Phaseolus vulgaris L.) with Variations of Cinnamon Extract (Cinnamomum burmanii): Karakteristik Fisikiokimia Kue Yangko Substitusi Tepung Ketan dan Tepung Kacang Merah (Phaseolus vulgaris L.) dengan Variasi Ekstrak Kayu Manis (Cinnamomum burmanii)
Agrobioteknologi
Vol 1
, No 2
(2024)
Yangko cake is a semi-wet food made from glutinous rice flour with the addition of a sugar solution. In order to improve the characteristics of the yangko cake, an ingredient is added, namely kidney bean flour and cinnamon extract. Kidney beans are one type of legume that has a high protein source so it can add nutritional value to food products. Kidney bean has an unpleasant taste, therefore it needs to be balanced with the addition of cinnamon extract, which is expected to reduce the unpleasan...
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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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Socialization of the Use of Flavoring Broth in Cuisine in Gombang Village, Sawit District, Boyolali Regency, Central Java: Sosialisasi Penggunaan Penyedap Rasa Pada Masakan di Desa Gombang, Kecamatan Sawit, Kabupaten Boyolali, Jawa Tengah
Richardo, Kelvin Matthew
; Puyanda, Irvia Resti
; Rini, Dwi Sukma Permadi
; Maharani, Candra Tika Putri
; Maulana, Ahmad Rizik
; Rahmawati, Fitria Dwi
; Nuraini, Vivi
Jurnal Karya Pengabdian Masyarakat
Vol 2
, No 2
(2024)
Flavoring broth is a food additive that is usually added when cooking a dish. Flavoring broth has a savory taste and can be sourced from vegetable or animal origin. In its use, sometimes there is no definite measure and sometimes the addition is too much. This socialization program aims to provide knowledge to PKK women in Gombang Village about the use of flavoring. The implementation of this activity is carried out through several stages, namely: 1) Observation; 2) Preparation of materials; 3)...
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Variation of Sago Flour and Tapioca Starch in Carrot (Daucus carota L.) Fortified Mackerel (Scomberomorus commersonii) Sausages: Fortifikasi Pasta Wortel (Daucus carota L.) Pada Pembuatan Sosis Ikan Tenggiri (Scomberomorus commersonii) Dengan Variasi Tepung Sagu dan Tepung Tapioka
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 9
, No 2
(2024)
Sausage is one of frozen food product that’s popular among the society. Mackerel is classified as a fish that’s low fat and higher in protein, and also has characteristics like white meat, thick and didn’t had contain many thorns, so it’s suitable for used in the processed of fish sausage. Innovation of fish sausage can be carried out by fortification provitamin A from carrot paste, and produced gluten-free mackerel sausage product by using sago flour and tapioca starch as a binder. The...
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Analisis Penilaian Aspek Keuangan, Pasar dan Produksi Pada Kelayakan Industri Sarung Tenun Goyor Pemalang
Jurnal Aplikasi Ilmu Teknik Industri
Vol 5
, No 2
(2024)
Pelestraian kanin tenun yang merupakan warisan budaya Indonesia dan dinilai tinggi oleh masyarakat dunia tetap harus dijaga. Salah satunya adalah sarung tenun goyor, produk unggulan ekonomi kreatif dari Kabupaten Pemalang. Keberadaan sarung tenun goyor masih eksis di industri tekstil meskipun kendala penjualan tengah dirasakan oleh para pengrajin sarung. Industri sarung tenun goyor perlu dilakukan penilaian kelayakan usahanya dari aspek keuangan, pasar dan produksinya. Penelitian ini bertujuan u...
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Lilin Aromaterapi Dari Minyak Jelantah : Solusi Alami Menghilangkan Bau Kandang Ternak Di Desa Pecekelan
Handoyo Handoyo
; Mohammad Syafiq Mujtaba
; Khamdan Nahi Asrofi
; Sugeng Riyadi
; Yanafi Rahman
; Valentiana Afifah
; Adam Zidan Taufiqurohman
; Ratna Wahidatunnisa
; Syarifatun Nisa
; Vivi Alfinia
; Nur Maziyah
; Rahayu Dewi Kholifah
; Ulul Azmi Hasanati
Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia
Vol 3
, No 3
(2024)
The people of Pecekelan Village, Sepuran District, Wonosobo Regency, Central Java, face a unique challenge in the form of an unpleasant odor from cattle pens adjacent to settlements, reflecting a strong agrarian life but interfering with daily comfort. In response to this situation, the Community Service Lecture (KPM) team from the University of Al-Quran Science developed an innovation in making aromatherapy candles made from used cooking oil as a natural solution to eliminate the smell of cages...
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Pengaruh Prenatal Yoga Terhadap Tekanan Darah Pada Ibu Hamil Dan Denyut Janin di RST Dr Asmir Salatiga
Jurnal Ventilator: Jurnal riset ilmu kesehatan dan Keperawatan
Vol 2
, No 3
(2024)
Pregnancy is a physiological process and can be pathologically risky if there are changes in blood pressure and DJJ. Therefore, to maintain stable blood pressure or DJJ, prenatal yoga is needed. The purpose of this study was to determine the effect of prenatal yoga on blood pressure and DJJ. This research method is a quasi-experimental design using a one group pretest posttest design. Sampling of 50 respondents, using an observation sheet. The results of the study showed that the majority were a...
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PERANCANGAN SISTEM KEUANGAN DI PUSKESMAS KARANGAWEN II DEMAK
KOMPAK : Jurnal Ilmiah Komputerisasi Akuntansi
Vol 17
, No 1
(2024)
In connection with the need for a financial information system, the Karangawen II Demak Community Health Center is a research object that requires such an information system. This is because in carrying out its operational activities, the Karangawen II Demak Community Health Center has not used an adequate financial information system so that track records of income receipts, shopping expenditures and financial balances have not been recorded properly. This of course has an impact on the smooth...
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