Tingkat Kesukaan dan Analisis Ekonomi Produk Olahan Susu Spesifik Lokasi

Sulistyowati, Endang; Mujiharjo, Sigit; Priyono, Basuki Sigit; Haryanti, E.; Sistanto, Sistanto

doi:10.31186/jspi.id.11.2.118-125

Cited by 3 publications

(3 citation statements)

References 2 publications

(2 reference statements)

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“…Pembuatan olahan susu menjadi milk shake tentu saja harus detail dan memiliki variasi yang menjadi ciri khas sebuah produk agar mudah dikenali oleh konsumen nantinya. Produk olahan dari susu perlu memperhatikan berbagai aspek, antara lain rasa, bentuk, ketahanan dan variasi/varian yang ditawarkan agar dapat meningkatkan penjualan nantinya dan meningkatkan pemasaran yang akan berdampak pada peningkatan kesejateraan masyarakat (Kustiandi et al, 2020;Sulistyowati et al, 2016).…”

Section: [Jurnal Kreativitas Pengabdian Kepada Masyarakat (Pkm) P-iss...unclassified

Pemberdayaan Masyarakat Melalui Pembelajaran Multikeaksaraan Usaha Kreatif Cheese Milk Shake pada Masa Pandemi Covid-19

Dewi

Karnadi

2022

Creat J. Cumn Enga

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ABSTRAK Kegiatan pelatihan sangat bermanfaat bagi masyarakat yang membutuhkan kecakapan hidup, terutama pada masa pandemi covid-19 yang mempengaruhi pendapatan dan daya beli masyarakat. Kegiatan pelatihan usaha kreatif cheese milk shake merupakan salah satu alternatif kegiatan yang mampu menambah pengetahuan dan kecakapan hidup masyarakat sebagai bekal menambah penghasilan keluarga. Cheese milk shake merupakan salah satu olahan susu yang sedang diminati orang-orang terutama anak-anak muda. Pelatihan dilakukan pada warga belajar pendidikan keaksaraan fungsional mandiri di kampung Sukamaju RT.02 RW.06 Desa Cibuntu Kecamatan Ciampea Kabupaten Bogor yang berjumlah 12 orang dengan menggunakan metode demonstrasi, ceramah dan diskusi. Hasil evaluasi praktik menunjukkan peningkatan dari percobaan pertama ke percobaan kedua. Evaluasi pengemasan dan pelabelan produk juga mengalami peningkatan dari percobaan pertama ke percobaan kedua. Hasil angket warga belajar terhadap kegiatan pelatihan yang dilakukan berada pada kategori baik. Hal ini terlihat dari persiapan pelatihan 80% warga belajar menganggap persiapan pelatihan sudah baik. Sebanyak 85% warga belajar menganggap pelaksanaan pelatihan sudah baik. Sebanyak 80% warga belajar menganggap kompetensi pemateri sudah baik. Sebanyak 77,5% warga belajar menganggap materi pelatihan yang disampaikan sudah baik. Sebanyak 82,5% warga belajar menganggap penggunaan media sudah baik. Kegiatan pelatihan ini telah dilaksanakan dengan baik. Kata kunci: Pemberdayaan Masyarakat, Multikeaksaraan, Cheese Milk Shake ABSTRACT Training activities are very beneficial for people who need life skills, especially during the COVID-19 pandemic which affects people's income and purchasing power. Thecreative business training activity cheese milk shake is an alternative activity that can increase the knowledge and life skills of the community as a provision to increase family income. Cheese milk shake is one of the dairy products that people, especially young people, are interested in. The training was conducted for residents learning functional literacy education independently in Sukamaju village RT.02 RW.06 Cibuntu Village, Ciampea District, Bogor Regency, totaling 12 people using demonstration, lecture and discussion methods. The results of the practice evaluation showed an improvement from the first trial to the second experiment. Evaluation of product packaging and labeling also improved from the first experiment to the second experiment. The results of the citizen's questionnaire on the training activities carried out were in the good category. This can be seen from the training preparation 80% of the learning residents considered the training preparation to be good. As many as 85% of the learning residents considered the implementation of the training to be good. As many as 80% of learning residents consider the competence of the presenters to be good. As many as 77.5% of the learning residents considered the training materials delivered. This training activity has been well implemented. Keywords: Community Empowerment, Multiliterate, Cheese Milk shakes

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Section: [Jurnal Kreativitas Pengabdian Kepada Masyarakat (Pkm) P-iss...unclassified

Pemberdayaan Masyarakat Melalui Pembelajaran Multikeaksaraan Usaha Kreatif Cheese Milk Shake pada Masa Pandemi Covid-19

Dewi

Karnadi

2022

Creat J. Cumn Enga

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“…Kalori sebanyak 37,00 kal, protein 0,80 g, lemak 0,50 g, karbohidrat 8,30 g, kalsium 28,00 mg, fosfor 27,00 g, zat besi 0,80mg, vitamin A 60,00 SI, vitamin B1 0,03 mg, vitamin C 60,00 mg, air 89,90 g, bagian yang dapat dimakan 96,00% (Direktorat Gizi Depkes, 1981). Penambahan stroberi pada yogurt susu sapi perah memberikan skor uji organoleptik sebesar 3,8 -5,0 (Sulistyowati et al, 2016) Sapi…”

Section: Pendahuluanunclassified

Analisis ekonomi penerapan pengolahan beberapa produk susu di Kecamatan Selupu Rejang, Kabupaten Rejang Lebong, Bengkulu

Sulistyowati

Mujiharjo

Edi

et al. 2018

JSPI.ID

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Penelitian ini bertujuan untuk menganalisis beberapa produk pengolahan susu di kecamatan Selupu Rejang, kabupaten Rejang Lebong, Bengkulu. Berdasarkan rata-rata skoring penilaian warna, rasa, aroma, kesukaan, kehalusan dan keempukan pada karamel stroberi 0% dan 2% adalah yang paling disukai. Biaya produksi karamel susu sapi perah dengan penambahan buah stroberi perbungkus/mika 20 potong adalah Rp. 4.425, harga jual perbungkus/mika Rp. 8.000, margin perbungkus/mika Rp. 3.575, penerimaan total Rp. 80.000, keuntungan per kg susu Rp. 35.750. Dari perbandingan nilai ekonomis pengolahan produk menjadi karamel rasa stroberi memiliki keuntungan yang lebih tinggi dengan keuntungan sebesar Rp. 35.750/liter susu segar apabila dibandingkan dengan susu pasteurisasi dengan keuntungan sebesar Rp. 11.769/liter susu segar dan susu jahe dengan keuntungan Rp. 10.074/liter susu segar.Kata kunci: Susu, Karamel, Stroberi

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“…INTRODUCTION Ice cream is a processed milk product made from the freezing and agitating process with the basic principle of forming the air cavity on the ice cream mix (ICM) that resulted in the development of its volume. ICM in the ice cream can be made from the blend of milk, dairy products, sweetener, stabiliser, emulsifier, and taste enhancer (Sulistyowati, Mujiharjo, Priyono, Haryanti, & Sistanto, 2016).…”

mentioning

confidence: 99%

Plantain (Musa X paradisiaca AAB) and Activated Charcoal Powder towards Ice Cream Quality

Hidayah¹,

Hariyani²,

Djauhari³

2020

FST

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Ice cream is a frozen snack made from ingredients such as milk, cream, sugar, and stabilisers that being frozen and mixed with other ingredients to create a variety of ice cream flavours, such as banana ice cream. Plantain (Musa paradisiaca) contains high nutritions such as vitamin A, B6, C, other minerals, and carbohydrates. The addition of plantain and Activated Charcoal Powder (ACP) into the ice cream can increase its nutrition value. This because of bananas as a carbohydrate source and the ACP, made from coconut shell charcoal and create a distinct ice cream colour, as a toxin absorber and immune system enhancer. This research will utilise the Completely Randomised Design (CRD) using two factors. Factor 1 is the plantain substitutions, which are 10%, 15%, and 20%. Factor 2 is the ACP concentrations, which are 0.1%, 0.2%, and 0.3%. Each combination of treatments is conducted through three-time repetitions. Research observation uses proximate analysis and organoleptic test. Parametric data in the analysis, which based on the parametric statistic by utilising Analysis of Variance (ANOVA) shows that the difference between plantain substitution and ACP concentration intangibly influences the protein and fat content. The different plantain substitution and its interaction between the different ACP concentration intangibly influence the sugar content and overrun. The different concentration of ACP intangibly influences the sugar count and tangibly influences the banana ice cream's overrun. Parametric data test results later become the base of effectivity test to obtain the best treatment. The best treatment of this research is obtained from the combination of 20% plantain and 0.3% ACP concentration, with the highest score of 0.84 with the research variable criteria of protein content (3.7%), fat content (2.4%), sugar content (41.3%), and overrun (81.37%).

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Tingkat Kesukaan dan Analisis Ekonomi Produk Olahan Susu Spesifik Lokasi

Cited by 3 publications

References 2 publications

Pemberdayaan Masyarakat Melalui Pembelajaran Multikeaksaraan Usaha Kreatif Cheese Milk Shake pada Masa Pandemi Covid-19

Pemberdayaan Masyarakat Melalui Pembelajaran Multikeaksaraan Usaha Kreatif Cheese Milk Shake pada Masa Pandemi Covid-19

Analisis ekonomi penerapan pengolahan beberapa produk susu di Kecamatan Selupu Rejang, Kabupaten Rejang Lebong, Bengkulu

Plantain (Musa X paradisiaca AAB) and Activated Charcoal Powder towards Ice Cream Quality

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