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This Author published in this journals
All Journal Jurnal Multidisiplin Madani (MUDIMA) International Journal of Scientific Multidisciplinary Research (IJSMR)
Ni Made Ayu Suardani Singapurwa
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
Antioxidant Activity of DPPH Method on Stone Banana Flour with Blanching Drying and Temperature Treatment Ni Wayan Yulia Andriani; Ni Made Ayu Suardani Singapurwa; A.A. Made Semariyani
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.v1i11.7065

Abstract

Stone banana is a type of banana that has seeds in the fruit. Ares is a young banana stem. Banana stems called ares, located on the inside of banana stems. The objective of this research was to identify the antioxidant capabilities of stone banana fields as they are dried and heated with a UV-Vis spectrophotometer. The results showed that stone banana ares flour has very weak antioxidant activity. It's characterized by an IC50 value of over 500 ppm, which can be interpreted as having a low activity or potential as an antioxidant. The solar drying method and blanching temperature of 85 °C obtained the smallest IC50 average value of 42,429.90 ppm with a very weak category
Co-Authors A.A. Made Semariyani Ni Wayan Yulia Andriani Putu Diah Wahyuni