Tomat merupakan salah satu tanaman yang dikenal kaya akan vitamin dan antioksidan. Salah satu aktioksidan yang dikandung dalam tomat adalah likopen. Proses penanganan dan penyimpanan tomat yang salah akan menyebabkan terjadinya kerusakan, baik secara fisik, kimia, dan mikrobiologi terhadap tomat tersebut. Informasi tentang kondisi penyimpanan terhadap karakteristik tomat perlu dipahami untuk menentukan jenis penanganan yang tepat. Perlakuan yang diterapkan adalah meletakkan buah tomat dalam wadah terbuka selama 7 hari, selanjutnya dilakukan pengamatan secara fisik dan analisa secara kimiawi dan mikrobiologi. Suhu penyimpanan yang semakin tinggi dan terjadinya kerusakan mekanis sebelum penyimpanan berbanding terbalik dengan waktu simpannya.
<p><strong><em>Abstract.</em></strong> <em>P</em><em>a</em><em>rtners in PKM activities is UD Maju Jaya with the product soursop leaf instans drink called viteplus. Viteplus is a instan drink from powder product made from sugar which is formulated with soursop leaf exstract and traditional herbal ingredients. In </em><em> </em><em>running a business, partners have been able to increase production capacity. Increasing production capacity also needs to be supported by increased marketing so that businesses can continue to run and be profitable. Through PKM activities, the team provides assistance to partners in solving problems faced, namely increasing marketing. Marketing increase is measured based on the product marketing area. Activities carried out as an effort to provide solutions to partners, namely training, mentoring and monitoring. The results of PKM activities indicate an increase in the product marketing area of> 50%, where before the activity the product was only marketed in 3 districts and after PKM activities increased the marketing area to 5 districts, namely Gapura, Sumenep City District, Bluto, Ganding and Guluk - Guluk.</em></p><p> </p><p><strong>Abstrak.</strong> Mitra dalam kegiatan PKM adalah UD Maju Jaya denga n produk minuman instan daun sirsak dengan nama produk viteplus. Viteplus merupakan produk yang minuman dalam bentuk bubuk yang terbuat dari gula pasir yang diformulasi dengan sari daun sirsak dan bahan jamu tradisional. Dalam menjalankan usaha, mitra telah mampu mennigkatkan kapasitas produksi. Peningkatan kapasitas produksi perlu didukung juga oleh peningkatan pemasaran agar usaha dapat terus berjalan dan profitable. Melalui kegiatan PKM tim melakukan pendampingan terhadap mitra dalam menyelesaikan permsalahan yang dihadapi yaitu peningkatan pemasaran. Peningkatan peasaran diukur berdasarkan areal pemasaran produk. Kegiatan yang dilakukan sebagai upaya memberikan solusi terhadap mitra yaitu pelatihan, pendampingan dan monitoring. Hasil kegiatan PKM menunjukkan adanya peningkatan areal pemasaran produk >50%, dimana sebelum kegiatan produk hanya dipasarkan di 3 kecamatan dan setelah kegiatan PKM meningkat areal pemasarannya menjadi 5 kecamatan antara lain Gapura, Kecamatan Kota Sumenep, Bluto, Ganding dan Guluk – Guluk.</p><p> </p><div id="gtx-trans" style="position: absolute; left: -4px; top: 370px;"> </div>
Galangal coffee is a local agricultural commodity food product in Sumenep Regency. This product is produced based on the preference of people for coffee drinks. Galangal coffee is a mixture of coffee powder and galangal powder which has a different aroma and taste. The use of sugar as an additional ingredient in galangal coffee product is used to increase product quality in the composition of nutrients, storability, and health effects on the body. Sweetener commonly used in food products is sucrose, such as cane sugar, palm sugar, and corn sugar which are sweeteners but have a lower glycemic index than cane sugar. The purpose of this study was to determine the effect of the use of sweetener: cane sugar, palm sugar and corn sugar on the chemical properties of galangal coffee product. The design used in this study is a completely randomized design (CRD) non-factorial pattern with 3 replications. The method used is an experimental method of chemical parameters: carbohydrate content, water content, fat content, protein content, and ash content. Result of ANOVA at a significance level of 5% showed that the use of different types of sweeteners significantly affected total carbohydrate content, water content, ash content, and fat content. The parameter values ??of the chemical properties of the product in this study were: carbohydrate content of 64.47-82.60%, the water content of 5.19-17.08%, the ash content of 1.74 - 4.17%, fat content of 3.25 - 6.79%, and protein content from 4.96 to 7.5%.
This resarch aimed to decribe implementation inquiry learning as an effort to reduce student’s misconception. Research’s subject are XMIA 5 students of SMAN I Sumenep. Research’s design used Pretest-Postest design. Data were analysed by quantitative descriptive and inferencial technique. The result were: (1) the students had redox reaction preconception before inquiry learning, (2) the realization of teaching material using inquiry learning in class got good assessment, (3) student’s learning performance increased after inquiry learning, (4) inquiry learning has successfully increased students TK percentage to 54%, althrough leaved behind 35% students’ misconception. Based on the result, Guided Inquiry learning can used to reduce students’ misconception, although still leaved behind students’ misconception.
Coffee-galangal is a herb coffee, a mixture of coffee powder and galangal powder, which has a different aroma and taste and the galangal itself has excellent properties for the body. The sweetener commonly used in products is sucrose based sugar. The purpose of this study was to determine the effect of the use of sweetener on the chemical properties and caffeine content, such as cane sugar, palm sugar and alcoholic sugar.
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