Article Per Year (5 Year)
p-Index From 2019 - 2024
0.408
P-Index
This Author published in this journals
All Journal PROCEEDING ICTESS (Internasional Conference on Technology, Education and Social Sciences) Jurnal Graha Pengabdian
Yuliastuti, Eko
Unknown Affiliation
Computer Science & IT Education Social Sciences Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
UTILIZATION OF YOGURT AS A NATURAL ANTIMICROBIAL AGENT TO INHIBIT THE GROWTH OF PATHOGENS IN AVOCADO JUICE Mustofa, Akhmad; Suhartatik, Nanik; Saraswati, Angraini Mariam; Astuti, Beti Cahyaning; Yuliastuti, Eko
PROCEEDING ICTESS (Internasional Conference on Technology, Education and Social Sciences) 2020: PROCEEDINGS ICTESS
Publisher : PROCEEDING ICTESS (Internasional Conference on Technology, Education and Social Sciences)

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Avocado juice consider as perishable food and easily contaminated to pathogenic bacteria. Previous research showed that avocado juice sold in Surakarta city was contaminated with coliform, Salmonella-Shigella sp, and also high in aerobic plate count. Yoghurt was fermented milk which contain lactic acid and have an antimicrobial activity. The aims of the research was to determine the ability of yoghurt to inhibit the growth of contaminant in avocado juice. Completely randomized design with 2 factors were applied. The factor was yoghurt concentration and the second factor was incubation time. The results showed that the lowest number of TPC microbes was found in avocado juice with the addition of 10% yogurt, namely 6.16 ± 0.19 log CFU/ml, the lowest amount of Yeast/Mold was found in avocado juice with the addition of 10% yogurt, namely 4.97 ± 0, 35 log CFU/ml, the lowest amount of coliform was found in avocado juice with 15% of yogurt (2.83 ± 0.00 log CFU/ml), the lowest amount of total Salmonella-Shigella was found in avocado juice with the addition of 20% yoghurt (2.70 ± 0.17 log CFU/ml) and the lowest amount of Total Staphylococci was found in avocado juice with the addition of 15% yogurt (4.00 ± 0.00 log CFU / ml). Yoghurt were not able to inhibit the growth of contaminant in avocado juice. Another natural antimicrobial agent should be explored to maintain food safety, especially for minimally processed food. Keyword: Avocado Fruit Juice, Microbiological Contamination, Yogurt
PEMBUATAN KANTONG KAIN “TOTE BAG” SEBAGAI PENGGANTI KANTONG PLASTIK PADA PEMUDA WIRAUSAHA BLITAR Farida, Nurul; Widoretno, Sri; Yuliastuti, Eko
Jurnal Graha Pengabdian Vol 2, No 4 (2020)
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LP2M) Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Abstrak: Tujuan dari Pengabdian kepada Masyarakat dalam bentuk pelatihan membuat kantong belanja kain tote bag ini merupakan salah satu jalan untuk menekan banyaknya limbah plastik dan mendukung peraturan pemerintah dalam  pengurangan penggunaan plastik. Peraturan tersebut membawa dampak yang positif bagi para pemuda wirausaha di Blitar atau Formusa untk membuat tas belanja tote bag yang ramah dengan alam dan terbuat dari kain. Tote bag adalah tas jinjing yang terbuat dari kain kanvas yang biasa digunakan sebagai tempat bawaan saat belanja, bawa buku bahkan anak sekolah dan para remaja sekarang banyak yang menggunakan tote bag, ini dikarenakan tote bag mudah dibawa, multifungsi, simple, elegan dan disukai oleh semua kalangan. Metode kegiatan membuat tote  bag diawali dengan FGD. Melalui FGD ini dihasilkan pemuda di Formusa tidak bisa membuat sendiri sehingga membutuhkan waktu yang lama dan harga jual yang mahal. Kegiatan yang kedua adalah pembuatan tote bag dari persiapan bahan sampai produk jadi. Berdasarkan hasil kegiatan pembuatan kantong belanja kain tote bag peserta mendapatkan banyak ide-ide kreatif untuk mengembangkan dan berinovasi dalam membuat tote bag kearah yang lebih bagus lagi sesuai dengan selera dan kebutuhan konsumen.Abstract: The goal of Community Service in the form of training to make shopping bags for cloth tote bags is one way to reduce the amount of plastic waste and support government regulations on reducing plastic use. This regulation has a positive impact on young entrepreneurs in Blitar or Formusa to make shopping tote bags that are friendly to nature and made of cloth. A tote bag is a tote bag made of canvas fabric which is commonly used as a place to carry when shopping, bring books and even school children and many teenagers now use tote bags, this is because they are easy to carry, multifunctional, simple, elegant and liked by all circles. The method of making tote bags begins with an FGD. Through this FGD, it was produced that youth in Formusa could not make their own, so it took a long time and an expensive selling price. The second activity is making tote bags from material preparation to finished products. Based on the results of the activity of making tote bag shopping bags, the participants got lots of creative ideas to develop and innovate in making tote bags that are even better according to the tastes and needs of consumers. 
Co-Authors Akhmad Mustofa Beti Cahyaning Astuti Nanik Suhartatik Nurul Farida Saraswati, Angraini Mariam Sri Widoretno