Preparation and Quality Evaluation of Cookies prepared from a blend of Quinoa (Chenopodium quinoa) Flour, Rolled Oatmeal (Avena sativa) and Bean (Phaseolus vulgaricus) Powder

Cookies are made in many wide ranges of processing and product characteristics. These cookies are made from Quinoa flour which are grounded into fine powder. Cookies had been made by different methods using different ingredients by different cultures. The main aim for this prepared cookie was to developed a cookie using Quinoa flour with Bean powder supplemented with Rolled Oatmeal. The Quinoa flour and the Bean powder are being treated at different levels. (T0) is made as normal cookie found in market with white wheat flour by using 65.2g of white wheat flour and other ingredients i.e., Extra virgin olive oil, Brown sugar and baking powder as (65.2:14:20:0.8) which is served as control, in (T1) with 35.2g of Quinoa flour and 15g of Bean powder i.e., (35.2:15), in (T2) with 30.2g of Quinoa flour and 20g of Bean powder i.e., (30.2:20), in (T3) with 25.5g Quinoa flour and 25g Bean powder i.e., (25.2:25). The study was conducted to developed cookies fortified with Quinoa flour, Bean powder and Rolled Oatmeal. Trials were conducted to adjust the most acceptable levels of Quinoa flour (35.2g, 30.2g and 25.2g) and Bean powder (15g, 20g and 25g) on the basis of physio-chemical analysis of the product. The Final optimized product contains 1 which was highly acceptable and can be used to develop a product without adversely affecting the sensory attributes. The cookies prepared without addition of Quinoa flour and Bean powder supplemented with Rolled Oatmeal was treated as Control. The optimized product contains 4.13% Vitamin C, 5.13% Antioxidant and 5.92% Dietary Fiber. The product possesses good level of Vitamin C, Dietary fiber and Antioxidant. Keywords: Quinoa flour, bean powder, Rolled oatmeal, Extra virgin olive oil, Baking powder, White wheat flour, Sugar, Cookies, Physico -chemical analysis, Vitamin C, Antioxidant, Dietary fiber.

Pemanfaatan Limbah Cangkang Telur sebagai Pupuk Organik Cair di Kecamatan Rumbai Bukit

<p><em><strong>Utilization of Eggshell Waste As Liquid Organic Fertilizer in Rumbai Bukit District.</strong> Eggshell waste can be used for the manufacture of liquid organic fertilizer. Eggshells can come from laying hens farm waste and household kitchen waste. The utilization of liquid organic fertilizer (POC) from eggshell waste is done to minimize environmental pollution. In addition, eggshell waste recycling has economic value. The activity of making liquid organic fertilizer was carried out by 10 Kukerta students, Riau University. The location for making liquid organic fertilizer is in the yard of Mr. Masdi's house, the chairman of RW 7, Rumbai Bukit District. The method of making liquid organic fertilizer is by fermentation for 10 days at a temperature of around 40^oC. The materials used are eggshells, EM4 solution, brown sugar, and water, while the tools needed are a basin, a bottle, a grinder, and a thermometer. The purpose of this program is to increase the knowledge of the residents of Rumbai Bukit on the benefits of eggshell waste in making POC. So far, eggshell waste has only been piled up on vacant land belonging to the village and as a source of air pollution. Making POC from 1 kg of eggshell powder produced 500 ml. During the practice, 7 bottles of POC were produced containing 500 mL per bottle with a capital of Rp. 5,000 per bottle. POC testing on chili and papaya plants planted in people's yards was carried out with qualitative observations of the leaves which showed wider leaves than plants that were not given POC. The results of the participation questionnaire to increase the knowledge and skills of the RW 7 Rumbai Bukit community in participating in activities and developing POC manufacturing increased by 87.5%. This outreach activity adds to the value of eggshell waste every 1 kg after it becomes a POC, which is sold for a profit of Rp. 10,000. Utilization of eggshell waste as POC can increase the economy of the Family Welfare Development (PKK) women's group by 50%.</em></p>

The impact of the volume of sugar cane on the wages of workers in the sugarcane refinery, ketol district, Aceh central regency

Sugarcane (Saccharum Offcinarum L) is one of the important commodities for making sugar which has become a necessity for industry and households. Sugarcane which is processed into sugar granules or often known as brown sugar is located in the Ketol District, Central Aceh Regency. Central Aceh Regency, especially in Ketol District, West Blang Mancung Village, is one of the sugar cane producers. Sugarcane is an annual plant that has its own characteristics, because in the stem there is sugar, sugarcane plants belong to the grass family (Gramenia) such as rice, corn and others. Linear regression analysis is an indirect approach that is used to measure the effect of the volume of sugarcane juice on the wages of workers in the sugar mill Sulaiman Ali sugarcane mill, Ketol District, Central Aceh Regency. The results of the linear regression analysis obtained from the research results are the equation = 7179,497 + 14,464 X1. Where it means that every increase in the total volume of sugarcane juice by 14,464 will increase the wage income of milling workers at the Sulaiman Ali sugarcane refinery, Ketol District, Central Aceh Regency, amounting to Rp. 14,464 /person with an average income of Rp. Rp 34,656.25/person/one production process.

Analisis Kelayakan Usaha Pembuatan Gula Merah Di Kelurahan Kassa Kecamatan Batulappa Kabupaten Pinrang

Penelitian ini dilaksanakan di Kelurahan Kassa Kecamatan Batulappa Kabupaten Pinrang dari bulan Agustus sampai bulan September 2019. Penelitian ini bertujuan untuk mengetahui faktor-faktor produksi ( pohon aren, harga gula merah, biaya produksi, jumlah pohon, jumlah produksi). Pada pendapatan pengrajin gulan aren di Kelurahan Kassa Kecamatan Batulappa Kabupaten Pinrang. Jenis data yang digunakan adalah analisis regresi berganda. Hasil penelitian ini kemudian diolah menggunakan rumus analisis Pendapatan. Variabel yang digunakan dalam penelitian ini ada lima yaitu harga gula aren, biaya, volume produksi, tenaga kerja, jumlah pohon. Hasil penelitian menunjukan variabel harga gula aren dan jumlah produksi berpengaruh nyata terhadap pendapatan sedangkan biaya, tenaga kerja dan jumlah pohon tidak berpengaruh nyata terhadap pendapatan pengrajin gula merah. Hasil uji F disimpulkan bahwa variabel bebas sangat berpengaruh terhadap pendapatan pengrajin gula merah. Hasil uji R square menunjukan bahwa 98,9% variabel pendapatan pengrajin gula merah dapat dijelaskan oleh variabel jumlah pohon aren, jumlah produksi, tenaga kerja, dan harga. Sedangkan 1,1% dipengaruhi oleh variabel lain yang tidak di ukur dalam penelitian This research was conducted in Kassa Village, Batulappa District, Pinrang Regency from August to September 2019. This study aims to determine the factors of production (palm trees, brown sugar prices, production costs, number of trees, number of production). On the income of palm sugar craftsmen in Kassa Village, Batulappa District, Pinrang Regency. The type of data used is multiple regression analysis. The results of this study were then processed using the analysis formula income. There are five variables used in this research, namely palm sugar price, cost, production volume, labor, number of trees. The results showed that the variable palm sugar price and the amount of production had a significant effect on income, while the cost, labor and number of trees had no significant effect on the income of the brown sugar craftsmen. The results of the F test concluded that the independent variable greatly influenced the income of the brown sugar craftsmen. The results of the R square test show that 98.9% of the income variable of the brown sugar craftsmen can be explained by the variables of the number of palm trees, the amount of production, the labor, and the price. Meanwhile, 1.1% is influenced by other variables that are not measured in the study.

Production of Disinfectant by Utilizing Eco-enzyme from Fruit Peels Waste

Organic waste is waste that contains carbon compounds that come from living things, such as fruit and vegetable waste. However, the community is still not able to manage it optimally, even though organic and non-organic waste can still be processed into useful products. This effective way can be realized through the manufacture of eco-enzymes that can be applied at the household level. Eco-enzyme is a liquid extract produced from the fermentation of vegetable and fruit residues with brown sugar as a substrate. The eco-enzyme has a strong sweet and sour fermented aroma due to the peels of oranges, pineapples, and papayas. This environmentally friendly enzyme can be produced using fruit peel, brown sugar, and water. Eco-enzyme solution when mixed with water, will react and can be used as a liquid disinfectant. Disinfectants commonly used are generally derived from synthetic chemicals in the form of artificial chemicals. One of the natural ingredients that can be used as a disinfectant is eco-enzyme liquid. This study aims to make a disinfectant using an environmentally friendly enzyme liquid, namely eco-enzyme. The method used in this research is a mixed method of fermentation of orange peel waste, pineapple and papaya, brown sugar, and water with a ratio of 3:1:10. Analysis for eco-enzyme pH, and Phytochemicals, while for disinfectants include pH, total phenol content with UV-Vis Spectrophotometer, hard water emulsion stability, and antibacterial test. All samples of the disinfectant product met the requirements of SNI 06 – 1842 of 1995, besides that, the best disinfectant product was found in a ratio of 1:10 which could reduce bacterial growth.

Microstructure and Lamellae Phase of Raw Natural Rubber via Spontaneous Coagulation Assisted by Sugars

Natural rubber (NR) as a renewable biopolymer is often produced by acid coagulation of fresh natural latex collected from Hevea brasiliensis. However, this traditional process is facing a huge economic and environmental challenge. Compared with the acid coagulation, spontaneous or microorganism coagulation is an ecofriendly way to obtain NR with excellent performance. To clarify the influence of different sugars on NR quality, several sugars were used to assist the coagulation process. Influence of different sugars on microstructure and cold crystallization were examined by 1H NMR, DSC, etc. The results indicated that sugars exhibit different biological activity on terminal components of fresh field latex and can influence the resultant molecular structure and basic properties. Brown sugar exhibits higher metabolic activity and is inclined to decompose the protein and phospholipids crosslinking compared with other sugars. The larger molecular weight of sugar molecule is beneficial for the formation of the stable α lamellae phase and higher overall degree of crystallization.

ANALISIS KUALITAS PUPUK KOMPOS DAUN KETAPANG DAN KOTORAN SAPI DENGAN PENAMBAHAN SUMBER KARBOHIDRAT BERBEDA

Composting of organic waste into compost can be accelerated by using EM4. The nutrients can be obtained from carbohydrate sources, sugar cane, sugar, and brown sugar. This study aimed to determine the quality of Indian almond leaves compost with the addition of carbohydrate sources, sugar cane water, sugar, and brown sugar. The study employed a qualitative descriptive to describe the quality of the compost which refers to the National Compost Standard (SNI: 19-7030-2004). The results showed that the quality of the compost with the addition of the aforementioned carbohydrates sources has a C/N ratio value that exceeds the National Compost Standard (SNI: 19-7030-2004). Meanwhile, other characteristics such as temperature, pH, humidity, texture, color, and smell had met the requirements of the National Compost Standard (SNI: 19-7030-2004). The most effective source of carbohydrates for producing quality compost was brown sugar.

The Garbage Enzyme with Chinese Hoenylocust Fruits Showed Better Properties and Application than When Using the Garbage Enzyme Alone

Garbage enzyme (GE) is a vinegar or alcohol product derived from fermenting fresh kitchen waste, such as vegetable and fruit residues (peels, cuttings and bits), sugar (brown sugar, jaggery or molasses sugar) and water. Chinese honeylocust fruits (Gleditsia sinensis) have been used in China for at least 2000 years as a detergent. The aim of the study was to investigate the properties and application of Chinese honeylocust garbage enzyme (CHGE), which is produced when equal amounts of Chinese honeylocust fruits and fresh wastes are mixed. The results showed that CHGE had lesser microbial communities and lower surface tension than GE. CHGE also had higher viscosity, foam stability and emulsion stability than GE. Compared with GE, CHGE induced higher enzymatic amylase, cellulase, lipase and protease activities. CHGE had stronger detergency than GE and a 100× dilution of CHGE could significantly remove pesticide residues after a 30 min soaking treatment. The study showed that as a biological detergent, CHGE is safer and more environmentally friendly than GE and has remarkable washing and cleaning power. The preparation method of the detergent is simple: it can be prepared at home using fruit and vegetable waste, which is beneficial to the secondary utilization of waste and the reduction of pollution to the environment and damage to human health.

The effect of starter fermentation time and the different volumes of starters in making nata de arenga

Nira derived from palm sugar (Arenga pinnata Merr.) can be made into several processed products such as brown sugar, vinegar, and wine. Nata de arenga is one of the products that utilizing from nira of palm sugar as one of the basic materials. This study aims to determine the Effect of starter fermentation time and the difference in the volume of starters for making nata from nira of Arenga pinnata. There are two stages used in this study; the first is making the starter, and the second is making nata. In the making of a starter, there are three starter fermentation’s time, namely starter which fermentation for four days (F1), six days (F2), and eight days (F3). In making nata, given the three different variations volume of starter, i.e., 100 ml (Va), 200 ml (Vb), and 300 ml (Vc) combined with starter fermentation’s time. Each treatment combination is three repetitions to enhance the validity of the results. The research data were then analysed using a completely randomized design (CRD) with a factorial experiment. The results showed the highest average yield in the combination of starter treatment which fermented for eight days with a 300 ml volume of starter (F3Vc). In this combination, the microbes in the fermentation medium are in optimum physiological conditions for the fermentation process.