Coliform bacteria is microorganisms that can be used as indicator todefine the quality of water. Bacteria in food or drink indicates that the food may be contaminated by stool. The purpose of this research was to describe the total number of microbes and the number of bacteria coliform on “dung-dung” ice around Universitas Muhammadiyah Surakarta campus. This descriptive research used 7 samples which were taken from 7 “dung-dung” ice sellers around Muhammadiyah University of Surakarta. The samples were analyzed by using Total Plate Count (TPC) and Most Probable Number (MPN) methods. The results were compared with standard value of TPC and MPN according to the Indonesia Food and Drug Administration Regulation number 16/2016 about the criteria for food microbiology. The results of the study showed that all of the 7 samples being tested were above the standards, because the microbes count were above 105 CFU/ml (the standard is maximum 104 CFU/ml), and the MPN value > 2400 MPN/ ml (the standard is 10 APM/100ml) This study concluded that all of the “dung-dung” ice studied were not comply the food safety standard.
Calcium deficiency in adolescence and early adulthood may increase risk of osteoporosis. Theprevalence of osteoporosis of Indonesia population in 2005 was 10.3%, whereas for young people(below 25 years) was 37.1%, and for young adult women was 39.5%. One way to prevent osteopeniaand osteoporosis is to consume cow’s milk. The problem is the high price of cow’s milk, so the otheralternative is soy milk. The calcium of soy milk, however, is lower than cow’s milk. Yam is tuber that isrich in calcium and phosphorus. The completely random design was used with 4 treatments of yam flouradded to soy milk, were 0% (control), 2.5%, 5%, and 7.5%. The calcium content was determined usingAAS. Data were analyzed using anova, followed by Duncan. The result displayed that optimum ofcalcium content was indicated by addition of yam flour 5 %. The conclusion is there is the effect of yamflour addition on calcium level of soy milk.
Foodborne diseases atau penyakit yang disebabkan oleh makanan yang terkontaminasi semakin banyak terutama pada anak sekolah dasar. Banyaknya kasus foodborne diseases pada anak sekolah dasar tersebut diakibatkan karena anak-anak belum sepenuhnya mengetahui dan melakukan praktik keamanan pangan dengan baik dan benar dan kurangnya fasilitas yang tersedia pada sekolahan. Oleh karena itu, perlu dilakukan penelitian untuk mengetahui bagaimana karakteristik siswa SD/MI dengan pengetahuan dan praktik keamanan pangan. Jenis penelitian ini adalah penelitian Observasional deskriptif dengan desain penelitian Cross Sectional. Cara pengambilan sampel dengan menggunakan sistem simple random sampling. Penelitian ini bertujuan untuk mengetahui karakteristik siswa SD/MI Muhammadiyah di Kartasura, bagaimana pengetahuan dan praktik keamanan pangan siswa SD/MI Muhammadiy ah di Kartasura, dan menganalisis hubungan antara pengetahuan dan praktik keamanan pangan pada siswa SD/MI Muhammadiyah di Kartasura. Dari responden yang diambil, didapatkan hasil sebanyak 67,6% memiliki pengetahuan keamanan pangan yang baik dan 32,4% belum memiliki pengetahuan keamanan pangan yang baik. Pada praktik keamanan pangan, sebanyak 70,4% sudah memiliki praktik keamanan pangan yang baik dan 29,6% memiliki praktik keamanan pangan yang kurang baik. Hasil analisis uji hubungan, didapatkan hasil bahwa tidak ada hubungan antara pengetahuan dan praktik keamanan pangan, dengan nilai p 0,656 (p>0,05). Sebaiknya sekolah menyediakan fasilitas untuk mencuci tangan yang lengkap dan menyelipkan pelajaran tentang kebersihan dan keamanan pangan kepada siswa SD/MI agar siswa lebih memahami tentang kebersihan dan Kesehatan diri. Kata kunci: Pengetahuan dan praktik keamanan pangan, keamanan pangan, anak Sekolah Dasar
The Covid-19 pandemic impacts all aspects of human life both health and economic aspects. The utilization of soybean dregs flour or okara flour in food products will have the opportunity to increase household income. The purpose of this service activity was to introduce the processing of food products in the form of flakes and caramel sponges made from okara flour. This activity was carried out through several stages, namely: situation analysis survey consisting of 22 members of the PKK group in Jatisari Village, Sambi District, Boyolali Regency, Central Java; preparation for the implementation of activities; workshop on making flakes and caramel sponge; and evaluation. The result of this activity was that there was a public interest in using soybean dregs as an ingredient to make food products. It can be seen from the enthusiasm of the community in participating in both workshops and workshops that have been carried out at these activities. At the evaluation stage, it was also known that the community was interested in developing food products made from soybean dregs flour that had economic value. Therefore, it had the opportunity to be used as a new business in the hope of increasing household income. ABSTRAK Pandemi Covid-19 berdampak terhadap seluruh aspek kehidupan manusia, baik aspek kesehatan maupun ekonomi. Pemanfaatan tepung ampas kedelai atau tepung okara menjadi produk pangan akan berpeluang menjadi usaha peningkatan pendapatan rumah tangga. Tujuan kegiatan pengabdian ini yaitu mengenalkan tentang pengolahan produk pangan berupa flakes dan bolu karamel berbahan tepung ampas kedelai. Metode pelaksanaan kegiatan pengabdian ini dilakukan melalui beberapa tahapan yaitu: survei analisis situasi mitra yang terdiri dari 22 anggota kelompok PKK Desa Jatisari Kecamatan Sambi Kabupaten Boyolali Jawa Tengah; persiapan pelaksanaan kegiatan; sarasehan; workshop pembuatan flakes dan bolu karamel; serta evaluasi. Hasil kegiatan pengabdian ini yaitu adanya minat dan ketertarikan masyarakat untuk memanfaatkan ampas kedelai sebagai bahan untuk membuat produk pangan. Hal ini terlihat dari antusias masyarakat dalam mengikuti kegiatan baik sarasehan maupun workshop yang telah dilakukan pada kegiatan tersebut. Pada tahap evaluasi juga diketahui bahwa masyarakat tertarik untuk mengembangkan produk pangan berbahan tepung ampas kedelai yang memiliki nilai ekonomi sehingga berpeluang untuk dijadikan usaha baru dengan harapan dapat menambah pendapatan rumah tangga.
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