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All Journal Jurnal Multidisiplin Madani (MUDIMA) International Journal of Scientific Multidisciplinary Research (IJSMR)
Putu Diah Wahyuni
Food Science and Technology Study Program, Warmadewa University
Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mechanical Engineering Social Sciences

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Business Feasibility Analysis of Processed Chicken Feet Products "Dakbal Bali" Putu Diah Wahyuni; Ni Made Ayu Suardani Singapurwa
Jurnal Multidisiplin Madani Vol. 3 No. 6 (2023): June, 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/mudima.v3i6.4136

Abstract

Chicken feet are a by-product waste from chicken slaughterhouses with very limited utilization. Therefore, a solution is needed in overcoming chicken feet waste into a product with economic value.  The utilization of chicken feet can be processed into soup, chicken noodles and chips.  Protein content in chicken feet is used as gelatin in addition, chicken feet bones is also processed into flour which contains nutrients, especially calcium.   Chicken is processed into products in entrepreneurial activities by one of the students of the Food Science and Technology study program at Warmadewa University. The name of this processed claw product is "Spicy and Chevy Boneless Chewy". The spicy and chewy boneless claw processed product has a name, namely "DAKBAL BALI".  The advantages of this product are that consumers are more practical, not messy in consuming feet and the time needed is also shorter and more efficient. The target of selling processed food products per week is 25 packs. The selling time for spicy and chewy boneless feet products is Monday-Sunday, which means that in a month sell 100 packets of spicy and chewy boneless feet (20 kg), spicy and chewy     boneless feet. The Break Even Point of this product is 88 packs with a total cost of 1,311,609
Identification of Phytochemical Compounds and Antioxidant Activity in Methanol Extract of Basa Genep Seasoning Putu Diah Wahyuni; I Putu Candra; Ni Made Ayu Suardani Singapurwa
International Journal of Scientific Multidisciplinary Research Vol. 1 No. 11 (2023): December 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ijsmr.v1i11.7015

Abstract

Basa genep is a basic spice in traditional Balinese cuisine used in making traditional food. The purpose of this study was to identify the densest type, content, and antioxidant activity of methanol extract  of genep bases using an extraction method whose testing was carried out with  a Uv-Vis spectrophotometer (Biochrom). The results found that base genep methanol extract  had flavonoid levels of 1427.90±60.46 mg QE/100g, tannin levels of 3277.05±65.33 mg TAE/100g, total phenol levels of 2398.08±72.195 mg GAE/100g with IC50 values of 144.43±6.673 ppm including medium category
Co-Authors I Putu Candra Ni Made Ayu Suardani Singapurwa Ni Made Ayu Suardani Singapurwa