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All Journal Garina Abdi Karya: Jurnal Pengabdian Kepada Masyarakat
Ira Handayani
Akademi Kesejahteraan Sosial Ibu Kartini
Arts Computer Science & IT Education Social Sciences

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Karakteristik Sensori dan Kandungan Protein Putu Ayu Berbahan Air Kelapa dan Tepung Kulit Buah Naga Merah Ira Handayani; Siva Ma’rifatul Fadhilah; Ndaru Prasastono
Garina Vol. 16 No. 1 (2024): Juni : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i1.108

Abstract

The purpose of this research are 1) knowing the acceptability of putu ayu with coconut water and red dragon fruit peel flour which is most preferred by the panelists, 2) knowing the best recipe formula 3) knowing the protein content of putu ayu with coconut water and dragon fruit peel flour as ingredients. red is the panelists' favorite. This research method uses literature, documents, experiments, sensory evaluation and chemical tests. The results showed that putu ayu with coconut water and red dragon fruit peel flour Formula A was most liked and accepted by the panelists. The best putu ayu recipe formula uses coconut water and red dragon fruit skin flour. Formula A is 237.5 g wheat flour, 12.5 g red dragon fruit skin flour, 200 ml old coconut water, 3 eggs, 200 g granulated sugar, 1 tsp SP, and 1 grated coconut. Based on the results of chemical tests for the protein content of putu ayu using coconut water and red dragon fruit peel flour, formula A per 100 g is 6.117% protein.
Pelatihan Diversifikasi Olahan Ikan Nila (Oreochromis niloticus) bagi Tim Penggerak PKK Kecamatan di Kota Semarang Tri Rettagung Diana; Esteria Priyanti; Ira Handayani
ABDI KARYA : Pengabdian Kepada Masyarakat Vol. 1 No. 2 (2024): Agustus : Jurnal Pengabdian Kepada Masyarakat
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/abdikarya.v1i2.129

Abstract

In line with the government program from the Semarang City Fisheries Service regarding the diversification of processed fish, therefore Culinary Arts Study Program of AKS Ibu Kartini took a good opportunity to collaborate with the Semarang City Fisheries Service. The form of collaboration carried out was holding training activities on the diversification of processed tilapia fish for PKK Team of Districts in Semarang City. The aim of this training is that participants can process and serve coconut layer tilapia products, crispy tempeh tilapia, tilapia muffins, tilapia puff tacos and tilapia fusilli. These five products use fresh tilapia fish as the basic ingredient. The number of participants who attended this training was 25 people. The method used in this training consists of interactive lectures, cooking classes, questions and answers, and product evaluations produced by participants. The training activities on the diversification of processed tilapia fish that have been carried out can help improve the skills of PKK Team from Districts in Semarang City. This is demonstrated by the active participation of all participants, and the products produced by all participants are in accordance with the established criteria standards. Thus, it can be concluded that all participants were able to process and serve coconut layer tilapia, crispy tempe tilapia, tilapia muffins, tilapia puff tacos and tilapia fusilli products well.
Pelatihan Kreasi Olahan Pangan Lokal Bahan Dasar Tepung Mocaf untuk Pelaku Usaha Kuliner di Jawa Tengah Ira Handayani; U Yuyun Triastuti; Tri Rettagung Diana; Esteria Priyanti; Ndaru Prasastono
ABDI KARYA : Pengabdian Kepada Masyarakat Vol. 1 No. 2 (2024): Agustus : Jurnal Pengabdian Kepada Masyarakat
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/abdikarya.v1i2.130

Abstract

The purpose of this training is to make business actors in Central Java have innovation and creativity in maximizing mocaf flour to be used as processed food products. This training was carried out in collaboration with Dinas Ketahanan Pangan Provinsi Jawa Tengah with Program Studi Seni Kuliner Akademi Kesejahteraan Sosial Ibu Kartini. There are 30 participants who took part in this training. The training methods used include lecture methods, practice methods, question and answer methods, and evaluations. The results of the training were in the form of local food products made from mocaf flour in the form of Bomboloni, Dimsum, Risol Mayo, and Sus Vla Buah.
Co-Authors Esteria Priyanti Ndaru Prasastono Siva Ma’rifatul Fadhilah Tri Rettagung Diana U Yuyun Triastuti