Kelompok tani Terus Jaya berada di Dusun Cunil Desa Pegalongan Kecamatan Patikraja, Banyumas, Jawa Tengah. Wilayah Desa Pegalongan memiliki bagian wilayah sawah yang luas, dimana hampir 50% didominasi oleh sawah, sehingga pada saat panen padi, banyak tersedia jerami padi. Pada saat musim kemarau, anggota kelompok Tani Terus Jaya ini mengalami kesulitan mencari pakan, sehingga perlu adanya usaha untuk mempersiapkan pakan pada saat musim kemarau. Pembuatan amoniasi jerami merupakan salah satu solusi dalam masalah tersebut. Metode yang dilakukan dalam penyuluhan ini adalah transfer ilmu dan teknologi serta praktek atau demonstrasi pembuatan amoniasi jerami. Kegiatan ini dilakukan melalui beberapa tahapan, yaitu sosialisasi tentang peternakan sapi/kambing, pakan ternak dan pembuatan amoniasi jerami. Kegiatan ini direspon positif dan antusias oleh anggota kelompok dan berhasil memberikan pemahaman tentang solusi kesulitan pakan di musim kemarau.
The purpose of this study was to obtain data on the effect of additional natural Ambon banana fruit juice toward the color, total solution solids and organoleptic properties (color and viscocity) of yogurt. The experimental design used was a non factorial randomized block design with the addition of levels of natural Ambon banana fruit juice (0%, 2%, 4% and 6%) with blocks of 3 times. Data for color and total dissolved solids of yogurt if there was a significant effect (P <0.05) due to the level of fruit juice addition, then further tested with the Duncan test. The organoleptic test used the Kruskal-Wallis non-parametric test, if there was a significant effect, the Man Whitney continued test was carried out. Panelists as many as 30 people are classified as somewhat trained, consisting of students from several universities in Purwokerto. The results showed that the addition of Ambon banana juice as much as 0, 2, 4 and 6% had no significant effect on the physical properties of color (L * a * b *) and the total dissolved solids of yogurt. However, when viewed from the mean value, the increase in the addition of Ambon banana juice will reduce the brightness of the yogurt, the color from green to less and to red, and the color increasingly towards yellow, the total solid also increased. The results of the organoleptic analysis test on color showed a significant effect between T0 treatment (without the addition of Ambon banana juice) with T1, T2 and T3, but between the addition of Ambon banana juice 2, 4, and 6% there was no significant effect (P>0.05). The effect of the addition of banana juice treatment did not have a significant effect on the organoleptic test for viscosity of yogurt.
One of the livestock products whose prices are relatively affordable for the community is chicken meat. Good nutritional content and a variety of diversified processing make chicken meat an option for entrepreneurship. Various processing that is mostly done is sausages, nugets, burgers, meatballs.Chicken nuggets are one of the products with chicken meat as raw material. This product is in the form of restructured meat with a variety of products as desired, combined with a little flour then covered with panir flour, so it feels very attractive to various groups. Chicken nuggets are very familiar in the community, there are various types of trademarks available in the community. But chicken nuget products combined with preservative-free vegetable carrots and broccoli are still rare.Based on the results of monitoring, the results showed that mothers who were interested in making nuggets were mothers who had relatively spare time, most of whom were housewives who did not work formally, for example as part-time workers in other people's households and mothers. mothers who have small children. These results are in line with our target, because the purpose of our Social Partnership Program is to increase the income of housewives, especially those who experience economic difficulties through making chicken nuggets and debriefing for young mothers in terms of processing chicken food ingredients in the form of nuggets and the importance of consumption intake vegetables for the family.
Wilayah RT 04/ RW 05 Kelurahan Sumampir adalah salah satu wilayah padat penduduk di Kota Purwokerto yang terletak disebelah utara berdekatan dengan daerah Baturaden. Kondisi ekonomi sangat beragam dari golongan menengah ke bawah, kegiatan ibu-ibu PKK juga beragam ada yang murni sebagai ibu rumah tangga sehingga banyak waktu luang, dan ada yang mencari penghasilan tambahan dengan bekerja di luar. Kondisi seperti ini menjadikan alasan untuk melaksanakan PKM di wilayah tersebut sehingga, masyarakat mendapatkan pengetahuan tambahan tentang gizi keluarga terutama tentang olahan susu menjadi pangan fungsional dan pengetahuan tentang kewirausahaan. Hasil analisis dan evaluasi dari pelaksanaan kegiatan PKM ini adalah bahwasanya pembuatan yogurt merupakan salah satu tema yang dibutuhkan oleh ibu-ibu PKK dalam rangka menambah pengetahuan mengenai gizi keluarga dan aneka olahan susu yang bernilai fungsional tinggi, serta menjadi wacana untuk wirausaha dalam rangka meningkatkan pendapatan keluarga.
The purpose of this study was to determine the effect of adding various levels ofcrystalline coconut sugar to the total solids and color of red dragon fruit yogurt. This study used an experimental method with a completely randomized design (CRD) with 4 treatments and 5 replications. The treatments used in this study were the addition of 0%, 5%, 10% and 15% (w/v) crystal coconut sugar. The variables observed were total dissolved solids and color, which included brightness (L*), greenish-reddish color (a*), and bluish-yellowish color (b*). The results showed that all treatments had an effect on the total dissolved solids and the color of the yogurt produced. The total solids in the addition of 15% crystal coconut sugar had the highest total solids with 18.38°Brix and the lowest was the addition of 0% with 8.02°Brix. The brightness (L*) of Yoghurt color is lowest at the addition of 15% crystal coconut sugar, the addition of crystal coconut sugar shows a greenish-reddish color (a*) will tend to lead to a greenish color, and for a bluish-yellowish color (b*) will tend to lead to a yellowish color.
The purpose of this study was to determine the effect of the level of addition of sucrose on the characteristics (acidity, pH, and viscosity) of red dragon fruit yoghurt. This research was carried out using an experimental method with a completely randomized design (CRD) using 4 treatments and 5 replications. The treatment in this study was the addition of various levels of sucrose (5 %, 10 %, 15 %, 20 % (w/v)). The variables observed were the level of acidity, pH, and viscosity of red dragon fruit yoghurt. The results showed that the addition of various levels of sucrose affects the acidity of the yoghurt which tends to decrease, the pH of the yoghurt tends to increase and the viscosity of the yoghurt was decreasing.
Produk hewani yang sudah memasyarakat, disukai semua kalangan baik itu anak kecil maupun dewasa, harga terjangkau dan bernilai gizi tinggi salah satunya adalah susu. Susu merupakan hasil dari ternak perah baik itu sapi, kerbau maupun kambing. Namun air susu yang banyak beredar dan dikenal di pasaran adalah air susu sapi. Warga di Perum Tanjung Elok, Purwokerto Selatan memiliki kebiasaan mengkonsumsi susu dari susu segar yang diolah sendiri. Masalah yang biasanya sering dihadapi oleh warga adalah kekhawatiran terkait adanya pemalsuan susu dan kurangnya pengetahuan warga mengenai ciri-ciri susu yang berkualitas baik. Kegiatan sosialisasi bertujuan memberikan informasi tentang cara pengujian pemalsuan susu. Selain itu kegiatan ini juga bertujuan untuk mengetahui susu yang berkualitas baik. Metode yang digunakan yaitu pemaparan materi dan dilanjutkan dengan demonstrasi yaitu praktik langsung untuk uji organoleptik. Hasil dari kegiatan ini adalah meningkatnya pengetahuan warga khususnya anggota PKK Dasa Wisma (DAWIS) Aster 1 RT 02 RW 08 Kelurahan Tanjung mengenai pengujian pemalsuan susu dan susu berkualitas baik. Selain itu, adanya kegiatan ini juga dapat meningkatkan konsumsi susu terutama oleh warga di Perum Tanjung Elok, Purwokerto Selatan, Banyumas.
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