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KAJIAN PERSEBARAN JENIS TUMBUHAN PADA PENAMBANGAN BAHAN GALIAN C DI DESA CANDIMULYO DAN PAGEREJO KERTEK WONOSOBO
Pasak Jurnal Teknik Sipil dan Bangunan
Vol 1
, No 2
(2024)
Rancangan pengambilan sampel yang dicari dalam penelitian ini adalah Variabel yang dicari dalam penelitian biotik adalah persebaran jenis tumbuhan berupa kerapatan dan frekuensi tumbuhan disekitar lahan yang belum digali selain rumput dan gulma. Pada lokasi penelitian yang jauh dengan kawasan penambangan bahan galian C di Desa Candimulyo , komponen frekuensi jenis tumbuhan lebih banyak sedangkan lokasi penelitian yang dekat dengan kawasan penambangan di Desa Pagerrejo, frekuensi jenis tumb...
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HUBUNGAN PENGETAHUAN POLA ASUH DAN SANITASI LINGKUNGAN TERHADAP STATUS GIZI BALITA DIDESA TANJUNG GARBUS KAMPUNG
Jurnal Kesehatan Masyarakat Indonesia
Vol 19
, No 1
(2024)
Background. Child caring is an interaction between children and parents during parenting activities. The activities including educating, guiding and caring for children, taking care of food, drink, clothing, cleanliness, environment sanitation. This study aims to asess the relationship between parents knowledge and environmental sanitation on the nutritional status of children. Method. This research was carried out in the village of Tanjung Garbus, the village of Pagar Merbau District. This typ...
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Peran Pemerintah Daerah Dalam Upaya Pengembangan Unit Mikro Kecil Dan Menengah Batik Tradisional Di Desa Kalipucang Wetan, Kecamatan Batang, Kabupaten Batang
Jurnal Suara Pengabdian 45
Vol 3
, No 1
(2024)
Batik tulis merupakan batik yang teknik pembuatan paling tertua dan paling tradisional yang ada di Indonesia. Hal ini karena teknik pembuatan batik tulis khususnya dilakukan secara manual dengan menggunakan canting dan malam. Eksistensi batik sudah dikenal luas baik lokal maupun mancanegara. Bahkan, pada tanggal 2 Oktober 2009, UNESCO menetapkan batik sebagai Intangible Cultural Heritage (ICH) atau Warisan Budaya Takbenda. Pengabdian masyarakat ini focus dalam upaya menumbuh kemb...
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Kegiatan Pengabdian Masyarakat Terhadap Deteksi Dini Gangguan Perilaku, Emosional, Dan Psikososial Di Sekolah Dasar Negeri 02 Ciherang
Fransisca Iriani R Dewi
; Divyas Bharath
; Dany Setiawan
; Nathanael Gumarus
; Arya Dwi Saputra
; Kacen Kacen
; Yuri Prisiani
; Alexander Halim Santoso
Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia
Vol 3
, No 1
(2024)
Children and young people often face significant mental health challenges, which impact their emotional well-being and behavior. Our study aims to detect early signs of this problem in elementary school children using the Pediatric Symptom Checklist (PSC-17) questionnaire. It is hoped that it can increase the understanding of students and students to prevent the negative impacts of behavioral, emotional and psychosocial disorders.
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Preliminary Study of The Utilization of Belimbing Wuluh (Averrhoa bilimbi L.) Extract as A Coagulant of Rubber (Hevea brasiliensis Muell. Arg.) Latex
Journal of Food and Agricultural Product
Vol 4
, No 1
(2024)
Coagulants are commonly used in rubber plantations to coagulate latex. This study aims to determine the effect of incubation time and dose of starfruit extract on coagulation speed, total solid content (TSC), and weight loss of the resulting coagulum. The study was carried out at the Sungei Putih Research Unit, Indonesian Rubber Research Institute in September – October 2023. A Completely Randomized Design (CRD) was applied with two treatments, namely, the incubation period for the extract (A) w...
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Utilization of Eggshell By-Products For Calcium Fortification in Various Food Products: Literature Review
Journal of Food and Agricultural Product
Vol 4
, No 1
(2024)
The level of production and consumption of chicken eggs in Indonesia continues to increase. This condition will be in line with the amount of eggshell waste that has not been utilized properly. Egg shells are rich in calcium and have the potential to be used as a calcium source in the form of powder or flour through fortification into various foods. As for right now, there is no literature study available that addresses the impact of eggshell powder addition as a calcium fortification affec...
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Analysis for the Presence of Borax in IRTs and MSMEs Producing Karak in Bulu
Journal of Food and Agricultural Product
Vol 4
, No 1
(2024)
Home Industry products and Micro, Small and Medium Enterprises (MSMEs) in the form of traditional foods are widely developed in Sukoharjo Regency. Traditional food karak crackers are one of the products favored by the people of Central Java, especially Sukoharjo Regency. Karak crackers are a food that is much loved by the community because it tastes savory, cheap and can be used for side dishes and snacks. The main ingredient in making karak crackers is poor quality rice or rice groats with adde...
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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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The Effect of the Ratio of Rice Flour and Breadfruit Starch (Artocarpus communis) on the Characteristics of Cendol
Journal of Food and Agricultural Product
Vol 4
, No 1
(2024)
Breadfruit is a fruit that grows widely in Indonesia. The use of breadfruit is still very limited, namely fried or boiled as a snack. Breadfruit has a high carbohydrate content, resulting in quite a lot of starch extraction. One way to increase the use of breadfruit is to process it into breadfruit starch. Breadfruit starch has a high amylose and amylopectin content so it can be used as a chewing agent in cendol production. The aim of this research is to obtain the ratio of breadfruit starch in...
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The Effect of Suweg (Amorphophallus paeoniifolius) Flour Substitution and Variation of Yeast Concentration on Chemical and Sensory Properties of Donuts
Journal of Food and Agricultural Product
Vol 4
, No 1
(2024)
Donuts are a type of bakery product made from high-protein wheat flour and have a distinctive shape, in the center is hollowed out like a ring. The purpose of this study was to determine the chemical and organoleptic characteristics of donuts with the addition of suweg flour and variations in yeast concentration that are most favored by consumers. This study used a factorial completely randomized design (CRD) with 2 factors, namely the ratio of wheat flour and suweg flour (90:10, 85:15, and 80:2...
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