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All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) JOURNAL OF COMMUNITY SERVICE AND APPLICATION SCIENCE (JCSAS)
Afrida Afrida
Universitas Ekasakti
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Engineering

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Community Economic Empowerment With Maize Cultivation In Nagari Tuik Iv Koto Mudiek, Batang Kapas District, South Coast Regency: Pemberdayaan Ekonomi Masyarakat Dengan Budidaya Jagung Di Nagari Tuik Iv Koto Mudiek Kecamatan Batang Kapas Kabupaten Pesisir Selatan Yonny Arita Taher; Afrida Afrida; Yulfi Desi; Bustari Badal; Inawaty Sidabalok; Asnurita; Meriati
Journal of Community Service and Application of Science Vol. 1 No. 2 (2022): JOURNAL OF COMMUNITY SERVICE AND APPLICATION SCIENCE (JCSAS)
Publisher : KPN Kopertis X

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62769/vg89ph81

Abstract

The community service carried out by the Ekasakti Padang University Team is in the Nagari Tuik area, Batang Kapas District. the northern part of the South Coast District. The community, in general, is farming, because the agricultural land is very large, namely 256 ha. There are still many people who cultivate rice fields, but not many have cultivated corn which further increases income. Because the base price of corn is more stable than the base price of grain. The base price of flat corn alone is between Rp. 2500 – Rp. 5000 a kilo. In addition, corn can be processed into various products such as steamed brownies made from corn and sweet corn pudding. This service socializes the cultivation of sweet corn plants and their processing so that they can increase people's income and increase knowledge about corn cultivation. Knowledge increased from 24.6% to 80.6%. And people's income also increased with the production of steamed brownies with a selling price per unit of Rp. 2,500. BEP will be achieved only when 123 pieces are produced. So if it is produced more than that, it has already benefited. With this sweet corn cultivation program, it can be a community empowerment program
The Characteristics of Biscuit Quality with Coffee (Coffea Arabica L.) Silver Skin Flour Substitution Inawaty Sidabalok; Juni Hasrat Harefa; Asnurita Asnurita; Yonny Arita Tahir; Afrida Afrida
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 4 (2023): December 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i4.937-947

Abstract

Coffee silver skin flour can be effortlessly converted into various items, and its nutritional quality remains constant. Thus, exploring novel methods of utilizing it could result in sustainable and innovative products with consistent nutritional advantages. This study investigated the impact of using coffee silver skin flour on the quality of biscuits. This study used a completely randomized design (CRD) consisting of 5 levels of treatment and three replications. The percentages of wheat flour substituted with coffee silver skin flour were 0, 20, 40, 60, and 80%. Observation data were analyzed using ANOVA with F test and continued with Duncan's New Multiple Range Test (DNMRT) test at 1% significance level. The result showed that substituting wheat flour with coffee silver skin flour considerably altered the flour's moisture, ash, protein, and fat content. With increasing amounts of coffee silver skin flour, the moisture and ash contents increased, while the protein and fat contents decreased. Biscuits that were most favored by panelists were in treatment A (100% wheat flour with 0% coffee silver skin flour) with moisture, ash, protein, and fat content of 1.31, 0.25, 18.50, and 19.45%, respectively. Biscuits made from coffee silver skin flour meet the quality requirements set by SNI 2973:2011, except for treatment E (0% wheat flour with 100% coffee silver skin flour), as the moisture content exceeds the specified criteria. Keywords: Biscuit quality, Characteristics, Coffee silver skin
Co-Authors Asnurita Asnurita Asnurita Bustari Badal Inawaty Sidabalok Juni Hasrat Harefa Meriati Yonny Arita Taher Yonny Arita Tahir Yulfi Desi