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Physicochemical And Organoleptic Characteristics on Cookies Innovation with the Addition of Taro Flour (Colocasia esculenta) and Edamame Flour (Glycine max)
Febriana Ramadhan Abdi, Yenny
; Ayu Putri Pamungkas, Niken
; Nur Rochmah, Alfi
; Putri Suleman, Dininurilmi
; Widyastuti, Retno
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
The use of taro tuber flour as a substitute for wheat flour in food processing is one of the preferences that can be made to reduce dependence on the use of wheat flour by innovating or increasing the use of non- wheat flour. One of the types of processed foods that can utilize taro tuber flour is Cookies. In addition, Cookies can also be added with additional nutritional content in the form of protein from edamame flour. The purpose of this study was to determine the effect of the addition of t...
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Prebiotics Properties of Oolong Tea
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Oolong tea is a semi-fermented tea derived from Camellia sinensis leaves. Oolong tea contains high polyphenol compounds that act as antioxidants and prebiotics. However, studies related to the prebiotic properties of oolong tea are still limited. This review aims to discuss scientific research that supports the concept of oolong tea polyphenol compounds as prebiotics. Oolong tea polyphenol compounds have low bioavailability. The part of the polyphenols that are not absorbed by the small intestin...
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Sensory Profile, Water Content, Fat Content and Antioxidant Activity of Pecel Sauce with Black Garlic Addition
Rochmah, Alfi Nur
; Ningrum, Widya Rafika
; Zulfa, Fitriyah
; Rukmakharisma, Prajwalita
; Abdi, Yenny Febriana Ramadhan
; Mulyani, Rizka
; Adi, Prakoso
; Suleman, Dininurilmi Putri
; Nadhilah, Dini
; Widyastuti, Retno
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Pecel sauce is made using peanuts and has a spicy and sweet taste. The ingredients for making pecel sauce can be innovated by adding black garlics. Black garlic is garlic that can be processed at a temperature of 600-800C for several days and has a higher antioxidant potential than garlic. Antioxidant activity is a compound that can inhibit free radical reactions. Apart from having antioxidant potential, black garlic has distinctive flavor compounds. The aim of this research is to determine the...
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Analysis of snackbar characteristic subtitute with banana flour var.raja nangka (musa paradisiaca) and mocaf flour
Prajwalita Rukmakharisma Rizki
; Bowis Fatwa Afif
; Dini Nadhilah
; Dini Nurilmi Putri Suleman
; Alfi Nur Rochmah
; Fitriyah Zulfa
; Yenny Febriana Ramdhan Abdi
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Snack bars are bar-shaped and solid snacks, which can be categorized as healthy snacks because they contain complete nutrition, namely protein, carbohydrates, fiber, vitamins, and minerals. Snack bars are snacks that are usually eaten to delay hunger during meal times. It is made from flour mixed with cereals, nuts, dried fruits and oats. This research substitutes wheat flour with mocaf flour and banana flour (Musa paradisiaca). The aim is to reduce the use of wheat flour and empower the potenti...
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Effect of Hydrocolloids as Emulsifiers on Nutrients, Antioxidants, and Chocolate Melting Point of Almond Milk (Prunus dulcis)
Zulfa, Fitriyah
; Rochmah, Alfi Nur
; Abdi, Yenny Febriana Ramadhan
; Suleman, Dininurilmi Putri
; Nadhilah, Dini
; Rizki, Prajwalita Rukmakharisma
; Dewi, Ella Ela Puspa Dewi
; Putri, Kurnia Risda
; Aini, Syah ZInda
; Alya, Zahra Nur
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
This study aims to analyze the effect of using lecithin, carrageenan, and xanthan gum emulsifiers on the physicochemical characteristics of almond chocolate. Three treatments with different emulsifiers were applied, and parameters analyzed include ash, fat, protein content, antioxidant activity, melting point, and organoleptic tests. The results indicated that lecithin provided the highest ash and fat content. Xanthan gum produced the highest protein content, while carrageenan showed the best an...
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Making Liquid Smoke As A Botanical Pesticide In The Garden Of The Department Of Agriculture And Food Security, Belu District: Pembuatan Asap Cair Sebagai Pestisida Nabati Di Kebun Dinas Pertanian Dan Ketahanan Pangan, Kabupaten Belu
Bria, Deseriana
; Hoar, Oktaviana
; Nino, Jefrianus
; Klau, Alfons Mau
; Sibagariang, Lastiar Veronika
; Tuas, Maria Angelina
Agricultural-Animal Science Innovatian and Empowernment Journal
Vol 1
, No 1
(2025)
The Department of Agriculture and Food Security's garden is located in Belu Regency, Fatukbot Village, South Atambua District. This area consists of settlements and agricultural land that focuses on horticultural crops and food crops. The agricultural land is planted with tomatoes, cabbage, large chilies, corn, green beans, curly chilies, small chilies, dragon fruit, beans and eggplant. The official garden is usually managed by competent farmers with the application of modern technology. When th...
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Pengembangan Kapasitas Manajerial UMKM untuk Meningkatkan Daya Saing Melalui Inovasi Teknologi
Jurnal Ekonomi, Bisnis dan Manajemen (EBISMEN)
Vol 4
, No 1
(2025)
Micro, Small, and Medium Enterprises (UMKM) play a crucial role in the national economy. However, significant challenges such as limited resources, market access, and inadequate managerial capabilities remain obstacles to enhancing competitiveness. Developing managerial capacity through technological innovation has become a strategic solution for UMKM to survive and grow in the digital era. This study aims to analyze the importance of developing managerial capacity in improving UMKM competitiven...
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Hubungan Antara Kepercayaan Diri dengan Tingkat Kecemasan Menghadapi Pertandingan Atletik di Jawa Tengah
Jurnal Ventilator: Jurnal riset ilmu kesehatan dan Keperawatan
Vol 3
, No 1
(2025)
Self-confidence and anxiety are the main factors that affect an athlete's performance during a match. High self-confidence has a positive impact on an athlete's ability to focus, control themselves, and perform optimally, while high anxiety tends to decrease an athlete's concentration, stamina, and performance. Data shows that many athletes in Indonesia experience anxiety before a match, which significantly affects their performance. Therefore, efforts to increase self-confidence and reduce anxi...
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INOVASI BISNIS PARIWISATA INDONESIA PASCA PANDEMI COVID-19
Tangkudung, Auderey Gameliel Dotulong
; Rante, Jones Zenas
; Pakpahan, Marisi
; Putri, Ameilia
; Puteri, Astriana
; Pribadi, Dado
; Gosita, Debora Rifiani
; Rustandi, Jeffry
; CPR, Josaphat Januar
; Ghalib, Kamelia
; Farieanna, Roos
; Purnawirawati, Selfi
; Setiawan, Sigit
; Bassuni, Wahyu
Jurnal Manajemen Sosial Ekonomi
Vol 4
, No 1
(2025)
The tourism industry plays an important role in economic growth, both at the international and national levels. However, the COVID-19 pandemic has caused a global crisis that has hit the tourism sector around the world, including Indonesia. Restrictions on movement and mobility of people between regions, health concerns, and uncertainty have led to a drastic decline in tourism activity and the tourism sector has seen a significant drop in revenue. This has had a social impact, with many workers...
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THE EFFECT OF INCUBATION TIME AND DOSE OF CHICKEN MANURE COMPOST ON THE GROWTH AND YIELD OF PAKCOY (Brassica rapa L.)
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 9
, No 1
(2025)
Pakcoy has high economic value, therefore it is necessary to increase pakcoy production. To overcome the problems that arise in pakcoy cultivation, it is necessary to carry out proper cultivation that is enviromentally friendly. This study aims to determine the effect of incubation time and the dosageof chicken manure compost onthe growth of pakcoy (Brasia rapa L.) plants. This study was conducted from October to December 2023, behind the Timor University Library Building and the results of the...
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