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Anisah Firdausiah Oktarilivyana
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Sorghum Crackers (Sorghum bicolor L.) as an Effort in Utilizing Food Material of Local Wisdom in Lamongan City Irvan Adhin Cholilie; Anni Rahmat; Azmi Alvian Gabriel; Yunita Siti Mardhiyyah; Yulia Nur Rohmawati; Ahmad Musonnif Dzulfikri; Eka Nur Fadilah; Anisah Firdausiah Oktarilivyana; Hans Febrianto Setyo
Gontor AGROTECH Science Journal Vol 6, No 3 (2020): Special issue Seminar Nasional Sains dan Teknologi (SNST) 2020
Publisher : University of Darussalam Gontor, Ponorogo, East Java Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/agrotech.v6i3.4942

Abstract

In an effort to meet the growing needs for food, feed and industrial materials, as well as to increase the income of farmers in dry climates, sorghum development is one of the alternatives that can be selected. This research uses sorghum to become three types of food processing, namely crackers, popped and sorghum sugar. However, at this stage only crackers are processed. The research was conducted in several stages, namely (i) making crackers, (ii) chemical analysis of crackers and (iii) organoleptic crackers testing. The independent variable which is the subject of the study is the type of shorgum used. This study used three types of sorghum, namely KD4, Kawali, and Samurai. From the results of the tests carried out for the sorghum crackers sample, it was found that this product could still be said to be balanced, even though the amount of energy from the fat was at the maximum threshold, namely in the range of 29-31%. Products with this category are not recommended for someone who is on a fat diet. As a snack category, this product can be good declared. Based on the organoleptic (sensory) test results also indicate that the product can be accepted by consumers.
STIMULUS ENTREPRENEURSHIP BERBASIS GAME PADA SISWA SEKOLAH MENENGAH PERTAMA ISLAM MANBAUL ULUM GRESIK Juliana Kristi; Anisah Firdausiah Oktarilivyana; Bunga Brylline Putri Suharto; Bayu Alfiansyah; Alferdo Doni Fadlillah; Ngatini Ngatini
Community Development Journal Vol 4 No 1 (2020): Community Development Journal
Publisher : UNUSA Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (311.747 KB) | DOI: 10.33086/cdj.v4i1.1137

Abstract

SMP Islam Manbaul Ulum memiliki beberapa kegiatan ekstrakurikuler untuk mendukung siswanya dalam mengembangkan potensi atau minat dan bakat. Tidak terkecuali ekstrakurikuler kewirausahaan. Sejauh ini pengembangan program ekstrakurikuler kewirausahaan masih belum optimal karena metode pelaksanaannya terlalu monoton dengan hanya memberikan arahan-arahan tanpa memberikan kesempatan atau peluang secara langsung kepada siswa-siswi untuk merasakan atsmosfer bisnis. Millennipreneur hadir dengan mengusung konsep yang lebih terukur dan terarah. Menggunakan metode DIPEV(Discuss, Implementation, Product Expo, Evaluasi), Millennipreneur memberikan pembelajaran kewirausahaan yang menyenangkan melalui Game Android. Siswa-siswi lebih mampu menangkap pembelajaran kewirausahaan dengan melakukan simulasi bisnis yang ada pada game Millennipreneur untuk kemudian direalisasikan sebagaimana proses bisnis pada umumnya. Terbukti dengan metode ini, mampu menjadi stimulus bagi siswa-siswi SMP Islam Manbaul Ulum untuk tertarik pada bidang kewirausahaan.
Sorghum Crackers (Sorghum bicolor L.) as an Effort in Utilizing Food Material of Local Wisdom in Lamongan City Irvan Adhin Cholilie; Anni Rahmat; Azmi Alvian Gabriel; Yunita Siti Mardhiyyah; Yulia Nur Rohmawati; Ahmad Musonnif Dzulfikri; Eka Nur Fadilah; Anisah Firdausiah Oktarilivyana; Hans Febrianto Setyo
Gontor AGROTECH Science Journal Vol 6, No 3 (2020): Special issue Seminar Nasional Sains dan Teknologi (SNST) 2020
Publisher : University of Darussalam Gontor, Ponorogo, East Java Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/agrotech.v6i3.4942

Abstract

In an effort to meet the growing needs for food, feed and industrial materials, as well as to increase the income of farmers in dry climates, sorghum development is one of the alternatives that can be selected. This research uses sorghum to become three types of food processing, namely crackers, popped and sorghum sugar. However, at this stage only crackers are processed. The research was conducted in several stages, namely (i) making crackers, (ii) chemical analysis of crackers and (iii) organoleptic crackers testing. The independent variable which is the subject of the study is the type of shorgum used. This study used three types of sorghum, namely KD4, Kawali, and Samurai. From the results of the tests carried out for the sorghum crackers sample, it was found that this product could still be said to be balanced, even though the amount of energy from the fat was at the maximum threshold, namely in the range of 29-31%. Products with this category are not recommended for someone who is on a fat diet. As a snack category, this product can be good declared. Based on the organoleptic (sensory) test results also indicate that the product can be accepted by consumers.
Co-Authors Ahmad Musonnif Dzulfikri Alferdo Doni Fadlillah Anni Rahmat Azmi Alvian Gabriel Bayu Alfiansyah Bunga Brylline Putri Suharto Eka Nur Fadilah Hans Febrianto Setyo Irvan Adhin Cholilie Juliana Kristi Mardhiyyah, Yunita Siti Ngatini Yulia Nur Rohmawati