scholarly journals PELATIHAN PENGOLAHAN ES PUTER DAN ES KRIM PADA KELOMPOK BANK SAMPAH BINTANG MANGROVE, GUNUNG ANYAR SURABAYA

2021 ◽  
Vol 5 (1) ◽  
pp. 266
Author(s):  
Jariyah Jariyah ◽  
Sri Djajati ◽  
Anugerah Dany Priyanto
Keyword(s):  
Community Service ◽  
Nutritional Value ◽  
Research Result ◽  
Ice Cream ◽  
Practical Method ◽  
Added Value ◽  
Main Ingredient ◽  
Lecture Method ◽  
Marketing Activities ◽  
Nutrition Value

Pemanfaatan buah mangrove sebagai bahan dasar minuman belum dilakukan secara optimal, untuk itu, perlu dikembangkan lebih lanjut menjadi produk minuman yang mempunyai kandungan nutrisi yang tinggi. Implementasi dari penelitian tersebut yaitu pada kegiatan pengabdian masyarakat pada kelompok Bank Sampah Bintang Mangrove (BSBM). Ketrampilan yang diberikan yaitu pembuatan minuman beku berupa es puter dan es krim dengan bahan dasar buah mangrove. Metode yang digunakan dalam memfasilitasi peningkatan ketrampilan kelompok BSBM dengan memberikan pelatihan berupa metode ceramah, praktik dan pendampingan. Metode ceramah dengan memberikan teori dasar dalam pengolahan buah mangrove menjadi es puter dan es krim, sehingga mempunyai nilai tambah baik dari segi rasa maupun nutrisi dari minuman tersebut. Metode praktik yaitu memberikan pelatihan yang ditekankan pada kemampuan kelompok BSBM dalam membuat minuman yang mempunyai rasa dan kandungan nutrisi tinggi, memiliki fungsi terhadap kesehatan. Pelatihan ini lebih mengedepankan partisipasi aktif kelompok BSBM serta memberikan pendampingan untuk keberlanjutan kegiatan usaha dan pemasaran. Luaran dari kegiatan ini adalah dihasilkan produk minuman yang mempunyai kandungan nutrisi dan produk inovatif, sehingga dapat membantu menambah pendapatan kelompok BSBM.  Kata kunci: Es Puter, Es Krim, Buah Mangrove, Gunung Anyar, Pengabdian Masyarakat ABSTRACT Utilizarion of mangrove fruit as a main ingredient for drinks has not been carried out optimally, therefore, it is necessary to develop into beverage products within higly nutrition value. Implementation of research result by community service to Bank Sampah Bintang Mangrove (BSBM) group (BSBM). The given skills are production of frozen drinks into es puter and ice cream with mangrove fruit as the main ingredient. The method used in facilitating the improvement of the skills from BSBM group were conducted by training of lecture method, practice and mentoring. The lecture method provided a basic theory of processing mangrove fruit into es puter and ice cream, so that it has added value in terms of both taste and nutrition from the drink. The practical method was to provide training that emphasizes the ability of the BSBM group in making drinks that have high taste and nutritional value, which have a function for health. This training emphasizes the active participation of the BSBM group and provides assistance for the sustainability of business and marketing activities. The output of this activity is to produce beverage products that have nutritional value and innovative product, in order to increase their income from BSBM group. Keywords: Es Puter, Ice Cream, Mangrove Fruit, Gunung Anyar, Community Service

scholarly journals Diversifikasi Produk Olahan Jagung Manis Sebagai Upaya Peningkatan Nilai Tambah Bagi Petani Jagung di Daerah Wisata Pasir Panjang-Singkawang

2018 ◽  
Vol 1 (1) ◽  
pp. 17
Author(s):  
Maherawati Maherawati ◽  
Sarbino Sarbino
Keyword(s):  
Community Service ◽  
Sweet Corn ◽  
Economic Value ◽  
Value Added ◽  
Ice Cream ◽  
Food Products ◽  
Added Value ◽  
West Kalimantan ◽  
Fresh Vegetables ◽  
Corn Processing

Pasir Panjang Beach Singkawang is a famous tourist area in West Kalimantan and is one of the corn crops center in Singkawang city. Sweet corn bought as souvenir in the form of fresh vegetables or processed simply into roasted/boiled corn. Corn has not been utilized optimally for various types of food products. To increase the added value of sweet corn for farmers carried out by diversifying corn processing into ice cream, yogurt, and pudding. This activity partner is 35 people member of PKK Group RT 02/06 Kelurahan Sedau, Kecamatan South Singkawang, Singkawang City and Lirang I Farmer Group of Singkawang City. Introduction of technology was done by giving corn processing lectures and the practice of making ice cream, yogurt, and corn pudding. This community service activities can increase the partner's knowledge on corn processing diversification and give the value added of corn. This activity has potensially increased the economic value of corn that will affect the welfare of the community.

scholarly journals Incorporation of Okara into Gluten-Free Cookies with High Quality and Nutritional Value

2017 ◽  
Vol 2017 ◽  
pp. 1-8 ◽  
Author(s):  
María V. Ostermann-Porcel ◽  
Natalia Quiroga-Panelo ◽  
Ana N. Rinaldoni ◽  
Mercedes E. Campderrós
Keyword(s):  
Nutritional Value ◽  
Waste Product ◽  
Added Value ◽  
Partial Replacement ◽  
Gluten Free ◽  
Soy Milk ◽  
High Quality ◽  
Acceptable Quality ◽  
Nutrition Value ◽  
Nutritional Studies

Soy products are a source of protein relatively inexpensive and recognized for their high nutritional value and functional properties. Okara is a byproduct from soy milk production. Gluten-free cookies have been developed using okara and commercial manioc flour. Four formulations were developed with different proportions of okara: 50%; 30%; 15%; and 0%. Physicochemical, physical properties, sensory analysis, and nutritional studies were performed. The use of inulin as partial replacement of sugar was evaluated. The incorporation of okara increased protein and fiber content. Furthermore, the hardness of cookies increased while the index of whiteness decreased. From the sensory evaluation, it could be concluded that the cookies presented a great acceptability. The cookies developed in this study have functional characteristics, providing added value to a waste product; furthermore the products were suitable for celiacs with acceptable quality and improved nutrition value.

scholarly journals Pengolahan Produk Inovasi Bernilai Tambah dari Kearifan Lokal berupa Wadi Ikan Patin (Pangasius sp.) dengan Penambahan Wijen pada Poklahsar Tampung Parei Kota Palangka Raya

2019 ◽  
Vol 5 (1) ◽  
pp. 72-76
Author(s):  
Petrus Senas ◽  
Evnaweri Evnaweri ◽  
Tyas Wara Sulistyaningrum
Keyword(s):  
Community Service ◽  
Value Added ◽  
Added Value ◽  
Fish Processing ◽  
Technology Study ◽  
Study Program ◽  
Fish Products ◽  
New Variant ◽  
Product Technology ◽  
Processed Products

This activity was carried out at Poklahsar Tampung Parei Jalan Tingang VIIB/Bukit Pengharapan No.2 Palangka Village, Jekan Raya Sub-District, Palangka Raya City on Tuesday, September 10, 2019. The purpose of this activity was to transfer knowledge and technology for processing value-added fish products for added value. Poklahsar Tampung Pare utilizes local wisdom so that it can produce new variant products. The open mindset of participants of the Fisheries Product Technology Study Program at Palangkaraya University to learn entrepreneurship with the skills they have to prosper their lives going forward. The activity was carried out by giving material to the Community Service Team in discussions with fish processing products entrepreneurs and demonstration of the manufacture of new products by adding sesame powder to processed products of wadi patin. Value-added processed fish products from local wisdom have advantages over other products. Besides being a product with a variety of new flavors, it can also increase consumer interest in buying to increase income and improve the welfare of the community, especially fisheries processing.

scholarly journals PENGARUH METODE PRAKTIKUM BERBANTUAN FLASH TERHADAP HASIL BELAJAR SISWA PADA MATERI HIDROKARBON DI KELAS XI IPA SMA MUHAMMADIYAH PONTIANAK

2016 ◽  
Vol 4 (2) ◽  
Author(s):  
Salmauwati Salmauwati ◽  
Muhamad Agus Wibowo ◽  
Dedeh Kurniasih
Keyword(s):  
Learning Outcomes ◽  
Practical Method ◽  
Control Group ◽  
Control Groups ◽  
Lecture Method ◽  
Post Test ◽  
Quasi Experimental ◽  
Teaching Learning ◽  
And Control ◽  
Positive Effect

ABSTRACTThis study was initiated by the students’ low learning outcomes on Chemistry subject and the teachers’ preference in using lecture method in teaching learning process.This study aimed at 1) finding out the differences of students’ learning outcomes between the use of flash media-assisted practical method and lecture method on hydrocarbon class at grade XI MIA of SMA Muhammadiyah I Pontianak. Using quasi experimental design and Control Group Posttes Design, this study employed the students of grade XI MIA 2 as the samples of experiment group, andthe students of grade XI MIA 2 as the samples of control group. The data collection techniques used were measurement and observation. While the instruments employed were observation sheet and essay. TheU-Mann Whitneytest revealed that the post test score of 0,0140< 0,05 Ho was rejected, while the Ha one was accepted. It means that there was correlation of students’ learning outcomes between the experiment and the control groups. In addition, the effect size result was 1,086 > 0,8 and considered high which indicated the positive effect of flash media-assisted practical method in enhancing students’ learning achievement.Keywords: flash, learning outcomes, hydrocarbon, practical method

scholarly journals Pemanfaatan bahan baku lokal dalam pengembangan wisata Pulau Cinta di Desa Teluk Kenidai Kecamatan Tambang Kabupaten Kampar Provinsi Riau

2020 ◽  
Vol 2 ◽  
pp. 38-43
Author(s):  
Trisla Warningsih ◽  
Kusai Kusai ◽  
Lamun Bathara ◽  
Andarini Diharmi ◽  
Deviasari Deviasari
Keyword(s):  
Natural Resources ◽  
Community Service ◽  
Added Value ◽  
Tourist Destinations ◽  
The People ◽  
Hands On ◽  
Before And After ◽  
Opening Up ◽  
Additional Income ◽  
Very High

Teluk Kenidai Village is located in Tambang District, Kampar Regency, Riau Province. Teluk Kenidai Village has the potential for natural tourism in the form of beaches, which are one of the alternative tourist destinations for the community. The activities carried out are playing various kinds of rides and swimming on the banks of the Kampar River. The visitors to the island of love in Kenidai Bay are the largest visitors of all tourist objects in Kampar Regency. The existence of the island of love tourism can develop the community's economy by providing special foods as souvenirs and drinks for tourist visitors. Alternative foods that can be done are processed crispy monitor fish and lime syrup drinks because these two things have very high potential in Kampar Regency, and can provide added value to people's lives. The purpose of the activity is to empower the people of Teluk Kenidai Village, to process various crispy monitoring fish and to increase the attractiveness of the island of love for visiting tourists. The benefits of the activity are opening up people's insights in increasing the potential of natural resources, gaining skills and abilities in making crispy monitor fish and lime syrup to improve the economy. The method is carried out by demonstration and hands-on practice in the manufacture of crispy monitoring fish and lime syrup. The target communities are the people living in Teluk Kenidai Village and village customary leaders and the Tourism Awareness Group (Pokdarwis) totaling 15 people. Evaluation is carried out by giving questionnaires to all participats before and after the delivery of counseling materials and practices. The results of the evaluation of the community service activities that have been carried out show that the increasing desire of the community in practicing extension activities to earn additional income by opening this bussines, especially in the tourist area of Pulau Cinta in Teluk Kenidai Village.

scholarly journals PEMBELAJARAN BERBASIS KOMPUTER MENGGUNAKAN MS. OFFICE 2019 PADA SISWA DI SMK DWITUNGGAL 1 TANJUNG MORAWA

2020 ◽  
Vol 4 (1) ◽  
Author(s):  
Dharmawati Dharmawati
Keyword(s):  
Community Service ◽  
Practical Method ◽  
The State ◽  
Computer Applications ◽  
Vocational Students ◽  
Microsoft Word ◽  
Office Management ◽  
Work World ◽  
Service Activity ◽  
Microsoft Office

The work world related to office administration, mastery of Microsoft Office is needed as an office administration work tool that must be mastered by vocational students. However, students of SMK Dwitunggal 1 Tanjung Morawa hasn’t been maximal in mastering Microsoft Office 2019, especially in making mail merge on Ms. Word. They are only limited to know the use of Microsoft Office 2019 in the basic stages. Community Service Activity aimed to provide training on introduction of Microsoft Office 2019 computer applications in making mail merge on Microsoft Word to students of SMK Dwitunggal 1 Tanjung Morawa majoring in Office Management. The method used in this service activities were the tutorial, the question and answer, and the practical method. This activity was done well and gained the expected results. The result of this activity was students’ improvement in the ability and skills of making mail merge for letters, certificates and labels using Microsoft Office 2019. It hoped that Students of SMK Dwitunggal 1 Office Management Department understands to create mail for letters, certificates and labels, and if they follow Competency Test for their mail merge material, they can pass and get a Competency Certificate that is given by the State.

scholarly journals Phytochemical Analysis, Nutritional Value And Ethnobotanical Knowledge of Pelargonium Quercetorum Agnew (geraniaceae)

2020 ◽  
Vol 23 (2) ◽  
pp. 153-168
Author(s):  
Honar Safar Mahdi
Keyword(s):  
Food Security ◽  
Nutritional Value ◽  
Phytochemical Analysis ◽  
Ethnobotanical Knowledge ◽  
Agricultural Engineering ◽  
The People ◽  
Rare Side Effect ◽  
Natural Remedies ◽  
Nutrition Value ◽  
Macro Mineral

Pelargonium quercetorum Agnew is an edible wild species of Pelargonium genus which has a lot of concern in term of ethnobotanical knowledge, nutrition value and phytochemical analysis. Traditionally, it was providing local and rural people medicines and food security. Nowadays, wild edible plants (WEPs) become a central action to preserve the culture that belongs to the natural heritage. Thus, the aim of this research is to investigate ethnobotanical knowledge related to the traditions, phytochemical and nutritional value of P. quercetorum. Semi questionnaire has been used in Deralok town for ethnobotanical knowledge determination. The findings showed the main threats were overgrazing and overharvesting of this WEPs; a quantity of (10kg) took per year as a food and medicines during spring season. The plant was in a high abundance but required bio-conservation alongside it can be taken together with medication with the very rare side effect on the people. Furthermore, the analysis part has been done in the laboratories of college of agricultural engineering science, University of Duhok, Kurdistan region of Iraq. The findings of this research shown interestingly the highest level contents of (fat=3.68g / 100g, carbohydrate=46.78g /100g, dry matter moisture content=10.93g / 100g and fibers=20.56g / 100g), macro mineral (Ca=4512.9mg / 100g and Mg=229.69mg / 100 g), micro minerals (Zn=4.398mg / 100 g, Mn=3.926mg / 100 g and Cu=1.074mg / 100g) were seen in leaves part. But, the highest content of (Energy value 185.44g/100g, Protein 23.38g/100g and Ash 7.63g / 100g), macro mineral (P=928.5mg / 100g, S=4.036mg / 100g, K=1147.9mg/100g and Na= 118.54mg / 100g), micro minerals (Fe=23.779mg / 100g) were seen in root part. Hence, the study evidence shown that this geranium species can enhance nutrition value and food security as well as natural remedies for the local people

scholarly journals Ice cream and frozen desserts nutrient compositions: current trends of researches

Food systems ◽  
2021 ◽  
Vol 4 (2) ◽  
pp. 74-81
Author(s):  
A. V. Landikhovskaya ◽  
A. A. Tvorogova
Keyword(s):  
Nutritional Value ◽  
Whey Proteins ◽  
Milk Proteins ◽  
Goat Milk ◽  
Ice Cream ◽  
Animal Origin ◽  
The Difference ◽  
New Research ◽  
Milk Solids ◽  
The Impact

The current state and new research trends of creating functional ice cream and frozen desserts are considered in the article. Attention is paid to the difference between the characteristics of ice cream regulated by the term in the countries of European Union and Eurasian Union. Taking into account that ice cream and frozen desserts are multicomponent products, the correction of their composition may have different effect on their quality indices. In particular, replacing sucrose by substitutes can lead to a change of traditional taste, consistency and structure. In this connection, aspects of the usage of sucrose substitutes by sweetness (glucose-fructose syrup, processed fruit products, stevia, sucrolose) and by dry matter (food fibers and polyols) are considered. In particular, the authors of researches note that the application of polyols changes the ice cream consistency to be firmer. The researchers pay attention to the impact of some components, introduced into ice cream and frozen desserts, on the cryoscopic temperature of mixture. The enrichment of ice cream and frozen desserts with pro- and prebiotics and application of milk with the increased nutritional value (sheep and goat milk) has been noted to be a trend in research. The attention is drawn to the practical use of enzymes. For people with lactose intolerance, the reason of which in ice cream is Nonfat milk solids (MSNF) it is proposed to hydrolyze it by different methods. In this review the experience of some scientists on the use of transglutaminase enzyme for changing properties of milk proteins, in particular, increasing their water- holding capacity is reflected. Researchers pay great attention to the increasing of nutritional value of ice cream and desserts by growth of mass fraction of protein and introduction of easily digestible proteins (concentrates of whey proteins, including the hydrolyzed proteins). Taking into consideration the growth of people who do not consume products of animal origin, some researches on replacement of milk protein to vegetable one, in particular, soy are noted.

scholarly journals Gemar Makan Ikan untuk Kecerdasan Anak Sekolah di MTS Al-Maidar Pandan Kabupaten Tapanuli Tengah

2021 ◽  
Vol 6 (3) ◽  
pp. 455-464
Author(s):  
Emma Suri Yanti Siregar ◽  
Tengku Muhammad Ghazali ◽  
Rosmasita Rosmasita ◽  
Dian Fitria ◽  
Juliana Pebrina Siburian ◽  
...  
Keyword(s):  
Amino Acids ◽  
Young People ◽  
Natural Resources ◽  
Protein Content ◽  
Community Service ◽  
Fish Consumption ◽  
Nutritional Value ◽  
Daily Consumption ◽  
High Protein Content ◽  
Service Activity

 Indonesia is a maritime country that has many marine natural resources. Central Tapanuli Regency has a position close to the sea. Even though fish has a high protein content with amino acids, students or young people still like to eat fish a little. So it is necessary to provide information and at the same time invite the younger generation to like to eat fish to increase their intelligence. This community service activity was carried out at MTS Al-Maidar Pandan, Pandan District, Central Tapanuli Regency. The method of implementing this service activity is done by providing socialization about the importance of eating fish for MTS Al Maidar students. The outcomes achieved are increasing students' knowledge about the benefits of fish consumption and the nutritional value contained in fish as well as providing students' understanding with the knowledge to be able to distinguish between fish that are suitable for daily consumption or not.

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