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Menampilkan 1–10 dari 13 artikel
Biskuit Ampas Kopi (Bis’Kop) sebagai Alternatif Snack dengan Konsep Zero Waste
Grace Marveline Lucky Hantiono
; Inggritia Maestra Citra Dewi
; Cindy Zakia Az-Zahra
; Esteria Priyanti
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 17
, No 1
(2025)
Coffee ground have great potential to be used as an additional ingredient in making biscuits. The purpose of this study is to create innovative coffee grounds biscuits that can be a promising business opportunity. This study uses a Research and Development (R&D) research design with a 4D model (Define, Design, Develop, and Disseminate). The results of this study are BIS'KOP (Biskuit Ampas Kopi) products that have a sweet taste, light coffee aroma, crunchy texture, and brown color on the bisc...
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Potensi Ampas Kelapa sebagai Bahan Substitusi Brownies Cookies
Livia Widyanti
; Cici Rahmadani Chaya Nirmala
; Hanifah Nurul Izza
; Esteria Priyanti
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 17
, No 1
(2025)
The utilization of coconut dregs not only provides added value to brownies cookies products, but also contributes to reducing waste generated from the coconut industry. The purpose of this study was to produce brownies cookies substituted by coconut dregs with acceptable sensory characteristics and has the potential to be an interesting entrepreneurial idea. This study uses the 4D Research and Development (R&D) model which includes 4 (four) research stages including the define stage to analy...
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Formulasi Ikan Nila (Oreochromis niloticus) dan Daun Binahong (Anredera scandens (L.) Moq.) pada Pembuatan Pasta Fetucini
Khumaidi Khumaidi
; Esteria Priyanti
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 17
, No 1
(2025)
The development of fettuccine pasta products with the addition of tilapia and binahong leaves aims to find the composition of the ingredients of fettuccine pasta that is preferred and well accepted by the panelists. The methods used are experimental method and hedonic test. The experiment of making fettuccine pasta with the addition of tilapia and binahong leaves used a formulation with 3 treatments, namely F1 for the addition of 15 g of tilapia and 35 g of binahong leaves, F2 for the addition o...
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Penerapan Komunikasi dan Edukasi pada Kegiatan Pengolahan Tofu Pudding dan Tofu Milkshake
Esteria Priyanti
; Maeva Ristianti Fatharani Putri
; Nur Rahito
; Lucia Rasifa Anggira
; Bagaskara Agung Putra Wicaksono
; Felicia Ananda Putri
Jurnal Pengabdian Kepada Masyarakat
Vol 2
, No 1
(2025)
Activity for implementing communication and education in the processing of tofu pudding and tofu milkshake are integrated into Business Communication subject and Community Service for students. The success of this activity is assessed through 2 indicators, which are the assessment of the lecturer teaching the Business Communication subject to the training organizing committee and the assessment of participant satisfaction to the committee who has organized this training. The indicator of success...
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Formulasi Ikan Nila (Oreochromis niloticus) dan Daun Binahong (Anredera scandens (L.) Moq.) pada Pembuatan Pasta Fetucini
Khumaidi Khumaidi
; Esteria Priyanti
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 16
, No 2
(2025)
The development of fettuccine pasta products with the addition of tilapia and binahong leaves aims to find the composition of the ingredients of fettuccine pasta that is preferred and well accepted by the panelists. The methods used are experimental method and hedonic test. The experiment of making fettuccine pasta with the addition of tilapia and binahong leaves used a formulation with 3 treatments, namely F1 for the addition of 15 g of tilapia and 35 g of binahong leaves, F2 for the addition o...
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Pelatihan Diversifikasi Olahan Ikan Nila (Oreochromis niloticus) bagi Tim Penggerak PKK Kecamatan di Kota Semarang
Tri Rettagung Diana
; Esteria Priyanti
; Ira Handayani
Jurnal Pengabdian Kepada Masyarakat
Vol 1
, No 2
(2024)
In line with the government program from the Semarang City Fisheries Service regarding the diversification of processed fish, therefore Culinary Arts Study Program of AKS Ibu Kartini took a good opportunity to collaborate with the Semarang City Fisheries Service. The form of collaboration carried out was holding training activities on the diversification of processed tilapia fish for PKK Team of Districts in Semarang City. The aim of this training is that participants can process and serve cocon...
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Pelatihan Kreasi Olahan Pangan Lokal Bahan Dasar Tepung Mocaf untuk Pelaku Usaha Kuliner di Jawa Tengah
Ira Handayani
; U Yuyun Triastuti
; Tri Rettagung Diana
; Esteria Priyanti
; Ndaru Prasastono
Jurnal Pengabdian Kepada Masyarakat
Vol 1
, No 2
(2024)
The purpose of this training is to make business actors in Central Java have innovation and creativity in maximizing mocaf flour to be used as processed food products. This training was carried out in collaboration with Dinas Ketahanan Pangan Provinsi Jawa Tengah with Program Studi Seni Kuliner Akademi Kesejahteraan Sosial Ibu Kartini. There are 30 participants who took part in this training. The training methods used include lecture methods, practice methods, question and answer methods, and ev...
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Formulation of Turmeric-Tamarind Jelly Using Psyllium Husk
Yosua Lucky Chandra
; Esteria Priyanti
An International Journal Tourism and Community Review
Vol 1
, No 2
(2024)
The objectives of this study were: 1) to determine the acceptance of color, aroma, texture, and taste of turmeric-tamarind jelly candy with the addition of psyllium husk; and 2) to identify the composition of the selected turmeric-tamarind jelly candy product. The research employed experimental methods, hedonic tests, and ranking tests. Three variants of psyllium husk were used: Product 1 with 1 g, Product 2 with 3 g, and Product 3 with 5 g of psyllium husk added. Data obtained from...
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Pelatihan Pembuatan Gasnish Minuman dan Tumpeng Bagi Siswa/siswi SMK
Esteria Priyanti
; Ira Handayani
Jurnal Pengabdian Kepada Masyarakat
Vol 1
, No 1
(2024)
Learning in making food and drink garnishes has been integrated into the vocational school curriculum, but there is a problem faced by students when the learning process for making garnishes in class X takes place online due to the Covid-19 pandemic. This condition results in the minimal ability of students to make garnishes. Based on this background, the proposed training for making drink garnishes and tumpeng were really needed by these students. The methods used in training for making drink g...
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Sosialisasi Anti-Plagiarisme dan Bijak Menggunakan Media Sosial bagi Mahasiswa Baru AKS Ibu Kartini Semarang
Esteria Priyanti
Jurnal Pengabdian Kepada Masyarakat
Vol 1
, No 1
(2024)
Socialization activities regarding anti-plagiarism and wisely usage of social media for new students are activities that are integrated in the Introduction to Campus Life for New Students (PKKMB) program in 2023. The aim of this socialization activities are to provide new students with new understanding and knowledge regarding anti-plagiarism and wise in using social media. The implementation stage of this socialization activities consists of 3 (three) stages, namely the preparation stage, imple...
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