scholarly journals PENINGKATAN PEMBERDAYAAN KELOMPOK WANITA TANI DUSUN WONOREJO KOTA BATU MELALUI PELATIHAN PEMBUATAN PRODUK SUSU PROBIOTIK-SARI BUAH SEBAGAI MINUMAN KESEHATAN

2020 ◽  
Vol 4 (1) ◽  
pp. 128
Author(s):  
Nuzul Wahyuning Diyah ◽  
Isnaeni Isnaeni ◽  
Asri Darmawati ◽  
Suko Hardjono
Keyword(s):  
Technical Assistance ◽  
Fruit Juice ◽  
Economic Value ◽  
Cow Milk ◽  
Product Characterization ◽  
Target Community ◽  
Processed Products ◽  
Probiotic Dairy Products ◽  
Probiotic Microbes ◽  
Dairy Milk

Wonorejo village in Batu city is known as a vegetable and fruit producing area. Another popular product of Batu mostly is fresh dairy milk and only a small amount of processed products while the cow milk collected in KUD Batu has reached 16-17 tons per day. The problem was that the target community had no experiences in processing cow milk using probiotic microbes. The purpose was transfering of science and technology about the production of probiotic milk combined with fruit juice. This program was specifically directed to increase the empowerment of Kelompok Wanita Tani "Wonoasri" in Wonorejo, in developing of fruity- probiotic dairy products to increase the diversification of products with higher economic value. The method included workshop and technical assistance, which were carried out in a serie of steps: 1) exploring the knowledge of target by surveys and pre test, 2) lecturing and discussion, 3) demonstrating how to prepare and characterize the probiotic milk products, 4) training the preparation of product, 5) product characterization and packaging assistance, 6) evaluation. The results of this program were the target community gained increase in knowledge and experience, and they could produce fruity probiotic milk. In addition, we expected that they would increase their understanding and enthusiasm to appreciate the potency of their territory in order to improve the nation's competitiveness. abstrakDesa Wonorejo di kota Batu dikenal sebagai daerah penghasil sayur dan buah. Produk populer lain dari Batu adalah susu segar dan sejumlah kecil produk olahan.  Susu sapi dikumpulkan di KUD Batu. Masalahnya adalah bahwa komunitas target tidak memiliki pengalaman dalam memproses susu sapi menggunakan mikroba probiotik. Tujuannya adalah mentransfer ilmu pengetahuan dan teknologi tentang produksi susu probiotik yang dikombinasikan dengan jus buah. Program ini diarahkan untuk pemberdayaan Kelompok Tani Wanita "Wonoasri" di Wonorejo, dalam mengembangkan produk susu buah-probiotik untuk diversifikasi produk dengan nilai ekonomi lebih tinggi. Metode tersebut termasuk lokakarya dan bantuan teknis, dalam serangkaian langkah: 1) mengeksplorasi pengetahuan target dengan survei dan pra-tes, 2) ceramah dan diskusi, 3) menunjukkan bagaimana mempersiapkan dan mengkarakterisasi produk susu probiotik, 4) pelatihan persiapan produk, 5) karakterisasi produk dan bantuan pengemasan, 6) evaluasi. Hasil program ini adalah komunitas sasaran memperoleh peningkatan dalam pengetahuan dan pengalaman, dan mereka dapat menghasilkan susu probiotik buah. Selain itu, kami berharap bahwa mereka akan meningkatkan pemahaman dan antusiasme mereka untuk menghargai potensi wilayah mereka untuk meningkatkan daya saing bangsa.

scholarly journals Pengolahan Buah Pisang Menjadi Pinangun (Pisang Nugget Donowangun) Sebagai Upaya Peningkatan Pendapatan Masyarakat Desa Donowangun

2020 ◽  
Vol 3 (2) ◽  
pp. 209
Author(s):  
Natal Kristiono ◽  
Indri Astuti ◽  
Fitri Hidayati
Keyword(s):  
Market Share ◽  
Economic Value ◽  
Banana Fruit ◽  
Future Prospects ◽  
Food Material ◽  
Training Activity ◽  
Fruit Processing ◽  
Village Women ◽  
Processed Products ◽  
Problem Condition

Donowangun Village, Talun District, has excellent plantation potential, one of the abundant commodities is banana. Banana fruit is a food material that has high economic value. The availability of bananas during the harvest season causes the price of bananas to decline. Of course, action needs to be taken so that prices do not fall too sharply. This problem condition is the basis of the Banana Fruit Processing Training activity to Pinangun (Banana Nugget Donowangun) in Donowangun Village. The purpose of this activity is to process bananas into processed products with high economic value, namely by making banana nuggets. The abundant availability of bananas certainly does not make it difficult for the surrounding community to later open a banana nugget business which has high economic value so that they have high hopes for increasing the market share of this banana fruit. In this activity the UNNES KKN team provided material on the future prospects of the nugget banana processing business. The next material is training on processing banana nuggets that are ready to be produced and have high selling value and proper packaging. The methods used are creative lectures, practice / demonstrations and discussions. The result of this activity is the increased insight and knowledge of PKK Donowangun Village women regarding banana processing. It is hoped that later it will motivate PKK women to create a home industry for banana nuggets.

scholarly journals Socialization of the Benefits of Fermenting Cattle Milk into Yogurt as a Probiotic Food Product for Housewife Community of Sruni Village, Musuk, Boyolali

2019 ◽  
Vol 4 (4) ◽  
pp. 581-588
Author(s):  
Sri Sinto Dewi ◽  
Stalis Norma Ethica ◽  
Wikanastri Hersoelistyorini
Keyword(s):  
Swot Analysis ◽  
Economic Value ◽  
Food Product ◽  
Community Empowerment ◽  
Cow Milk ◽  
Cash Assistance ◽  
Fresh Milk ◽  
Central Java ◽  
The Government ◽  
Probiotic Food

Boyolali Regency is among districts in Indonesia, which still has poverty issues and receives direct cash assistance from the government. Yet, villages of the regency including Sruni at Musuk sub-district has been known as one of the main producers of fresh cow milk for the Central Java region.There has been no attempt to process fresh milk into food products of higher economic value at Sruni Village. Meanwhile, results of the strengths, weaknesses, opportunities, and threats (SWOT) analysis at Musuk showed that the region has the potential to be developed for dairy industry. Therefore, through socialization program, community empowerment should be initiated by socializing benefits of fermenting cattle milk into yogurt as a probiotic food product. The socialization had been carried out for 12 housewives in the village of Sruni through two small-class seminars in April 2019. Evaluation was conducted by comparing the number of correct answers from participants’ answers recorded on questionnaire given prior and after each of both seminars. Percentage of improved answers were presented in histograms and then analyzed. As results, the first seminar produced in average 47.4% improved answers, while the second seminar could generate in average 27.3% improved answers. The results showed that in general, the conducted socialization program was quite successful in improving understanding of Sruni villagers on the benefits of fermenting cattle milk into yogurt as a probiotic food product.

scholarly journals Pengembangan Agroindustri Olahan Terong Belanda di Kabupaten Wonosobo Jawa Tengah

2020 ◽  
Vol 5 (1) ◽  
pp. 39-49
Author(s):  
Eni Istiyanti ◽  
Francy Risvansuna Fivintari ◽  
Elita Khairunnisaa
Keyword(s):  
Quantitative Analysis ◽  
Research Method ◽  
Fruit Juice ◽  
Value Added ◽  
Secondary Data ◽  
Added Value ◽  
Primary Data ◽  
The Government ◽  
Processed Products ◽  
Industry Needs

Tamarillo has soft characteristics and contains a lot of water so they are easily damaged if stored in fresh form, therefore it is necessary to have post-harvest handling in the form of processing in order to extend the shelf life. The study aims to analyze the costs, income, and profits, as well as the feasibility seen from the R / C, break event point (BEP), and the added value of various tamarillo processed products. The study was conducted in a survey of all tamarillo processed agroindustry in Wonosobo Regency, which amounted to 6 agroindustries. The research method used is descriptive quantitative analysis. The study uses primary data obtained through interviews and secondary data by means of documentation. Tamarillo processed products consist of candied, fruit juice, dodol, wajik, and candied pumpkin. The results showed that the production of candied tamarillo is the most compared to other processed products and can generate the greatest income and profits. All tamarillo processed products are feasible based on R/C, BEP, and value-added criteria. The development of tamarillo agro-industry needs the support of the government and related parties to provide education to consumers about the benefits of tamarillo.

scholarly journals The Empowerment Of Community In RT. 03 RW. 14 Sawojajar Sekarpuro Sub- District Pakis District Trough The Tin Fruit Productive Village Program

2020 ◽  
Vol 1 (1) ◽  
pp. 1-6
Author(s):  
Rini Kartika Dewi ◽  
Srililiani Surbakti ◽  
Faidliyah Nilna Minah ◽  
M. Istnaeny Hudha ◽  
Siswi Astuti
Keyword(s):  
Community Service ◽  
Small Groups ◽  
Economic Value ◽  
Appropriate Technology ◽  
Creative Industry ◽  
The Public ◽  
Knowledge And Practice ◽  
Implementation Method ◽  
Processed Products ◽  
And Training

The creative industry is a business activity that focuses on creation and innovation which must always be improved and developed in all regions in Indonesia, because it is rich in culture and natural resources. One example is RT 03 RW 14 Sawojajar Sekarpuro Village, Pakis Subdistrict, which has creative activities, where each resident is required to plant figs and process them. So far, residents still do not know the products that can be produced from tin fruit and the processing stages, all that has been done is making tea bags, but the results obtained are not as expected. The aim of this service is to provide assistance and training for residents of Sawojajar RT 03 RW 14 in processing various foods from fruit and drinks from Tin leaves and transfer of appropriate technology in the process to produce superior products from commercial Tin fruit. The implementation method that will be used is assistance in making products for PKK groups of women who are divided into 5 (five) small groups, mentoring and training for processing into products, assistance in the use of drying equipment, packaging and marketing. From the mentoring and training that has been carried out by the ITN Malang Community Service Team, it has had a significant impact, namely that residents gain knowledge and practice directly the processing of Tin fruit into various processed products and operating equipment in making Tin leaf tea and increasing economic value because residents have produce products and sell them to the public.

Biological sex and glucoregulation modulate postprandial cognition following dairy milk and fruit juice in healthy school-age children

2018 ◽  
Vol 23 (5) ◽  
pp. 374-383 ◽  
Author(s):  
Jason R. Anderson ◽  
John Gunstad ◽  
John Updegraff ◽  
Amy Sato ◽  
Payton L. Hagerdorn ◽  
...  
Keyword(s):  
Fruit Juice ◽  
School Age Children ◽  
School Age ◽  
Biological Sex ◽  
Dairy Milk

Neurocognitive response to dairy milk versus fruit juice in obese and lean individuals.

2015 ◽  
Vol 1 (3) ◽  
pp. 250-261 ◽  
Author(s):  
Rachel Galioto ◽  
Michael L. Alosco ◽  
Dayana Calvo ◽  
John Gunstad ◽  
Manfred VanDulmen ◽  
...  
Keyword(s):  
Fruit Juice ◽  
Dairy Milk

Baseline glucoregulatory function moderates the effect of dairy milk and fruit juice on postprandial cognition in healthy young adults

2017 ◽  
Vol 57 (7) ◽  
pp. 2343-2352 ◽  
Author(s):  
Jason R. Anderson ◽  
Misty A. W. Hawkins ◽  
John Updegraff ◽  
John Gunstad ◽  
Mary Beth Spitznagel
Keyword(s):  
Young Adults ◽  
Fruit Juice ◽  
Dairy Milk

scholarly journals Preliminary Research: Utilization of Gourami Fish Bone Flour (Osphronemus gouramy) in Making Calcium Dumplings

2020 ◽  
Vol 12 (2) ◽  
pp. 302
Author(s):  
Dwi Lestari Handayani ◽  
Monicha Efi Sumaimi ◽  
Tri Ani Ashari ◽  
Jumadi Jumadi
Keyword(s):  
Research Utilization ◽  
Economic Value ◽  
Calcium Content ◽  
Fish Bone ◽  
Survey Analysis ◽  
Bone Meal ◽  
Community Members ◽  
Fish Bones ◽  
High Calcium ◽  
Processed Products

HighlightKnowing the amount of daily calcium neededKnowing utilization of fish bone meal and its processed productsAnalysis of the most preferred types of food and fish speciesAbstractGourami (Osphronemus gouramy) is a type of freshwater fish native to Indonesia that is widely preferred, and has high economic value so that production per year increases. Increasing the amount of fish production will result in an increased amount of fish bone waste. However, the processing of gourami in general is still limited to using the meat for frying, grilling, filling, and making shredded fish, while the fish bones are not widely used. Several studies have shown that fish bones that are made into flour contain high calcium. Food processing from fish bone flour can be used as an alternative to meet daily calcium intake. Several stud- ies have started to use fish bone flour to become processed food with calcium such as baked donuts, starch balls, and biscuits, but there are still many other foods from the different regions that need to utilize the fish bone as one of their ingredi- ents. The purpose of this study was to analyze the understanding of the community members, and newcomers in Purbalingga regarding the use of fish bone flour, and its processed products, calcium content, also to know their favorite snacks, and types of fish. The results of the survey analysis stated that it is necessary to use Gourami fish bone flour in making calcium dumplings and its resistance to oxygen.

scholarly journals Pemberdayaan Masyarakat Melalui Pemanfaatan Pisang Sebagai Produk Olahan Untuk Meningkatkan Pendapatan di Desa Mamben Baru Kecamatan Wanasaba Lombok Timur

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Mega Safana ◽  
Rangga Alif Faresta ◽  
Raenaldi Raenaldi ◽  
Yuraeda Mufidah ◽  
Eta Lestari Kamal ◽  
...  
Keyword(s):  
Economic Value ◽  
Product Evaluation ◽  
Harvest Time ◽  
Village Community ◽  
The People ◽  
Preparation Stage ◽  
Evaluation Stage ◽  
Processed Products ◽  
Implementation Stage ◽  
Empowerment Program

East Lombok Regency has great potential in agriculture. One of them is Mamben Baru Village, Wanasaba District in the plantation sector Banana is one of the most abundant plantation commodities, especially when the main harvest time arrives, namely from April to May. However, the problem that arises is that the people of Mamben Baru Village are not yet skilled at processing bananas into high economic value products. So that the aim of this program is to provide training in making banana-based preparations. The stages in this empowerment activity start from the preparation stage, the activity implementation stage and the product evaluation stage. The results obtained in this empowerment activity arethe creation of processed products that can help the people of Mamben Baru Village in developing processed banana products into cookies and banana chips so that they can increase community income. So that the formation of people who are skilled in processing bananas into processed products that have their own uniqueness with the flavors offered so that they have more selling power. This empowerment program provides benefits that can improve the skills of the Wanasaba Village community.

scholarly journals Farmer Group of Cabe Bakul (Lada Katokkon) in Rantepao District, North Toraja Regency

2021 ◽  
Vol 2 (1) ◽  
pp. 27-35
Author(s):  
A. Sry Iryani ◽  
Agustina Deka Minggu Bali
Keyword(s):  
Water Content ◽  
Economic Value ◽  
High Water ◽  
Sweet Taste ◽  
High Water Content ◽  
Chili Powder ◽  
Processed Products ◽  
Very High

Chili is one of the most important foods for traditional Indonesian food. One of the chilies that have a very high Scoville rating from Toraja Utara and Tana Toraja is Cabe Bakul or Lada Katokkon. This chili is different from other peppers ranging from the shape that resembles a pabrika but the size is small, it is sweet taste turned hot and good smelled. . The disadvantage of this chili is the condition of chilies that have a very high water content so it is easy to rot and wrestle so that the price quickly goes down and sometimes thrown away. To avoid the problem, the team proposes to process chili into a product but does not change the taste, color, and smell. This activity helps the chili farmers to process their crops into processed products that have higher economic value. There are two types of products produced are Chili powder (Bon Cabe) and sauce. Chili sauce is made there are four variants of flavors are: original, onion, terasi, and fish. Through this training, the farmer group partners can cultivate the harvest and its products can compete in the Toraja market and outside Toraja. Abstrak Cabe merupakan salah satu makanan terpenting untuk makanan tradisional Indonesia. Salah satu cabai yang memiliki rating Scoville sangat tinggi dari Toraja Utara dan Tana Toraja adalah Cabe Bakul atau Cabe Katokkon. Cabe ini berbeda dengan cabe lainnya mulai dari bentuknya yang menyerupai pabrika namun ukurannya kecil, rasanya manis berubah menjadi panas dan harum. Kekurangan dari cabe ini adalah kondisi buah cabe yang memiliki kandungan air yang sangat tinggi sehingga mudah membusuk dan bergelut sehingga harganya cepat turun dan kadang dibuang begitu saja. Untuk menghindari masalah tersebut, tim mengusulkan untuk mengolah cabe menjadi sebuah produk namun tidak merubah rasa, warna dan baunya. Kegiatan ini membantu petani cabe mengolah hasil panennya menjadi produk olahan yang memiliki nilai ekonomi lebih tinggi. Ada dua jenis produk yang dihasilkan yaitu bubuk cabe (Bon Cabe) dan saos. Kuah sambal yang dibuat ada empat varian rasa yaitu: original, bawang, terasi dan ikan. Melalui pelatihan ini para mitra kelompok tani dapat membudidayakan hasil panen dan produknya dapat bersaing di pasar Toraja dan luar Toraja.

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