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Menampilkan 1–10 dari 17 artikel
Preliminary study of acute febrile response to crude LPS extract from Salmonella typhimurium in domestic chicken (Gallus gallus domesticus) AKY strain
Salmonella is a genus that commonly attacks the health of poultry, especially chickens. One type of poultry that is widely attacked by S. typhimurium is chickens. S. typhimurium infects the host with Lipopolysaccharides (LPS). This study aims to determine the innate immune response of domestic chickens to LPS-based vaccines S. typhimurium as the first step in vaccine development. The sample was in the form of female domestic chickens of the AKY strain which was divided into 3 groups, the control...
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Empowerment of the Sanggang Village Community Through Training on Coconut Sap Processing and Making Ant Sugar-Based Sponge
Indonesian Journal of Empowerment and Community Service
Vol 6
, No 2
(2025)
Sanggang Village is one of the areas where dwarf coconuts are widely planted, managed by the Karya Makmur farmer group (gapoktan). The young coconut trees can be tapped for sap, which can then be processed into palm sugar as an alternative to granulated sugar. However, the farmer group in Sanggang Village still does not understand the potential of coconut sap and its processing. Therefore, the purpose of this community service is to provide understanding and competency to the farmer group in San...
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THE EFFECT OF BOILING TIME VARIATIONS ON THE CHARACTERISTICS OF MILLET SEED SNACK BARS (PANICUM MILIACEUM)
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 9
, No 2
(2025)
Millet seeds are one of the sources of carbohydrates that have the potential to be used as an alternative to non-rice food. However, information on its processing is still limited, another weakness is that millet seeds are difficult to grind because the skin sticks tightly. There needs to be innovation in processing, including making snack bars. Snack bars are one of the solid food preparations that have complete nutritional content and are made from a combination of several food ingredients wit...
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Breadfruit Starch as A Thickener on The Physical and Organoleptic Properties of Tomato Sauce: Peran Pati Sukun Sebagai Pengental Terhadap Sifat Fisik Dan Organoleptik Saus Tomat
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol 9
, No 2
(2024)
Indonesian people widely consume tomato sauce as a condiment or food seasoning. The natural thickening agent commonly used in tomato sauce is starch, generally based on tapioca or cornstarch. The use of breadfruit starch as a thickener is rarely studied and needs to be researched scientifically. This research aimed to evaluate the role of breadfruit starch as a thickener in tomato sauce. This research began with extracting breadfruit starch through wet milling and continued with making tomato sa...
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Physical and Chemical Characteristics of Durian Seed Flour (Durio zibethinus Murr) with Sodium Metabisulfite Soaking
Journal of Food and Agricultural Product
Vol 4
, No 2
(2024)
Durian fruit produces waste in the form of skin and seeds that are often not utilized. Durian seeds contain carbohydrates, fats, proteins, and various other nutrients, making them suitable for use as flour in various food products. Treatment of durian seeds with thermal methods affects the browning of durian seed flour. The use of sodium metabisulfite plays a role in improving the quality of flour by deactivating enzymes that cause color changes and inhibiting microbial growth. This study used a...
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Entrepreneur Siswa-Siswi SMK: Melalui Pengembangan Produk Minuman Kekinian
Indonesian Journal of Empowerment and Community Service
Vol 5
, No 1
(2024)
ABSTRAK
Perkembangan minuman kekinian khususnya inovasi produk minuman sangat pesat, berdasarkan data Kementrian Pertanian konsumsi kopi nasional pada tahun 2016 sebesar 249.800 ton meningat menjadi 314.400 ton tahun 2018. Kegiatan pengabdian masyarakat yang dilaksanakan bertujuan meningkatkan jiwa dan peluang kewirausahaan siswa-siswi SMK N 2 Sukoharjo dari pengembangan produk minuman kekinian khususnya berbahan kopi. Metode yang dilakukan melalui beberapa tahapan kegiatan yaitu 1). Sosialisasi...
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Characteristics of Tomato Sauce with Various Concentrations of Breadfruit Starch (Artocarpus communis) as a Natural Thickener
Journal of Food and Agricultural Product
Vol 4
, No 1
(2024)
Tomato sauce is a food product made in the form of tomato paste. Making tomato sauce requires a thickener. The thickener commonly used in making tomato sauce is CMC (Carboxymethyl Cellulose) which does not contain elements that are beneficial to health. One natural thickening agent that has the potential to be developed is breadfruit starch. This research aims to determine the effect of adding breadfruit starch on the characteristics of tomato sauce. The research began with making breadfruit sta...
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Diksi dan gaya bahasa janturan wayang kulit purwa lakon parta krama oleh dalang Ki Anom Suroto: kajian stilistika
JISABDA: Jurnal Ilmiah Sastra dan Bahasa Daerah, serta Pengajarannya
Vol 5
, No 1
(2024)
The goal of this research is describing the use of diction and style of language in the wayang kulit wayang kulit Purwa Lakon Parta Krama by Dalang Ki Anom Suroto using stylistic studies. The research method used is descriptive qualitative method. The data source for this research is the transcript of the song derived from the recording of the script for the YouTube video of wayang kulit purwa for the Parta Krama play by the puppeteer Ki Anom Suroto. The data used in this study are phrases, word...
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Study of The Chemical Characteristics Of Leather Fruit Banana Kepok (Musa Paradisiaca L.) And Yellow Pumpkin (Cucurbita Moschata)
Journal of Food and Agricultural Product
Vol 3
, No 2
(2023)
Fruit leather is a product of processed fruit that is crushed and dried in the form of thin sheets with a plastic texture, has a distinctive consistency and taste. It is possible that the addition of other components can provide different characteristics of color, taste, aroma and nutritional value to fruit leather. This research aims to determine the effect of the concentration of kepok banana and yellow pumpkin on the chemical characteristics of fruit leather. The method used in this research...
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Students’ Problems in Building up English Vocabulary
Scripta : English Department Journal
Vol 10
, No 1
(2023)
The aims of the research were to analyze the students’ problems in building up English vocabulary and the alternative solutions to overcome students problems in building up English vocabulary during COVID-19 pandemic at the eighth grade of SMP Negeri 3 Kepil by using descriptive analysis methods. To select the participants, the researcher chose VIII/A, which consisted of 32 students to answer the questionnaire. Besides, the researcher chose an English teacher to answer the interview. In this res...
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