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All Journal Jurnal Pangan dan Agroindustri Jurnal Teknologi & Industri Hasil Pertanian JURNAL PERTANIAN QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Indonesian Journal of Applied Research (IJAR) Jurnal Sains Indonesia Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Jurnal Ilmiah Pangan Halal Karimah Tauhid Policy Brief Pertanian, Kelautan, dan Biosains Tropika Jurnal Agroindustri Halal
Rosy Hutami
Universitas Djuanda
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Neuroscience Social Sciences Veterinary Other

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METODE EKSTRAKSI DNA UNTUK DETEKSI MOLEKULER Hutami, Rosy; Idzni, N; Ranasasmita, R; Suprayatmi, Mira
JURNAL PERTANIAN Vol 8, No 2 (2017): OCTOBER
Publisher : Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (714.715 KB) | DOI: 10.30997/jp.v8i2.1056

Abstract

Dalam teknik deteksi molekuler seperti Loop-Amplification Mediated Polymorphism (LAMP) dan Polymerase Chain Reaction (PCR), pembuatan hulu asam deoksiribonukleat (DNA) sangat penting. Ekstraksi fase cair dan ekstraksi fasa padat merupakan beberapa metode ekstraksi DNA yang tersedia. Tujuan dari penelitian ini adalah untuk mengkarakterisasi metode dan produk ekstraksi DNA berdasarkan kemurnian DNA, visualisasi DNA, konsentrasi DNA, dan waktu pemrosesan metode ekstraksi DNA. Metode ekstraksi yang dievaluasi meliputi metode fenol-kloroform (Metode A) sebagai ekstraksi fasa cair dan metode Ekstraksi Surefood kit (Metode B) sebagai ekstraksi fasa padat. Hasil penelitian menunjukkan bahwa Metode A dapat dilakukan pada sampel dengan konsentrasi DNA sangat rendah berkisar antara 7,00 sampai 9,45 ng / μl dengan kemurnian yang baik (1,80-2,10). Meski tidak menunjukkan DNA isolat band pada gel agarosa 1% dan membutuhkan waktu pemrosesan ± 30 jam. Metode B memiliki performa yang baik dalam mengekstraksi sampel dengan DNA dengan konsentrasi tinggi (49,67 sampai 357,28 ng / μl) dengan kemurnian yang baik (1,93 sampai 2,07). Metode ini menunjukkan band untuk setiap sampel DNA pada gel agarose 1% dan membutuhkan waktu ±1 jam. Kedua metode tersebut dapat digunakan untuk preparasi sampel dalam analisis molekuler termasuk tujuan otentikasi halal.KATA KUNCI: fenol, kloroform, Surefood kit, LAMP  DNA EXTRACTION METHOD FOR MOLECULAR DETECTIONABSTRACTIn molecular detection technique such as Loop-Amplification Mediated Polymorphism (LAMP) and Polymerase Chain Reaction (PCR), right upstream preparation of deoxyribonucleic acid (DNA) is very important. Liquid phase extraction and solid phase extraction are some of DNA extraction methods those are available. The purpose of this research was to characterizedthe method and product of DNA extraction based on DNA purity, DNA visualization, DNA concentration, and processing time of DNA extraction methods. Extraction methods evaluated included phenol-chloroform method (Method A)as liquid phase extraction and Surefood Extraction kit method (Method B) as solid phase extraction. Result showed that Method A could be performed on samples with very low DNA concentrations ranging from 7.00 to 9.45 ng/µl with a good purity (1.80 to 2.10). Although,  it showed no DNA isolates bands on gel agarose 1% and need ± 30 hours processing time. Method B had a good performa in extracting sample with high concentration DNA (49.67 to 357.28 ng/µl) with a good purity (1.93 to 2.07). This method showed bands for each DNA samples on gel agarose 1% and need about ± 1 hour processing time. Both methods can be used for sample preparation in molecular analysis including halal authentication purposes.  
SALURAN DISTRIBUSI PRODUK PANGAN JAJANAN ANAK SEKOLAH (PJAS) BERBASIS OLAHAN DAGING Hutami, Rosy; Zain, Endrianur Rahman; Theo, Rico Fernando
JURNAL PERTANIAN Vol 8, No 1 (2017)
Publisher : Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (458.629 KB) | DOI: 10.30997/jp.v8i1.657

Abstract

Saluran distribusi berperan dalam aktivitas logistik dari suatu produk pangan. Dalam tinjauan halal, aktivitas logistik erat kaitannya dengan status kehalalan pangan. Kehalalan pangan tidak hanya bergantung pada bahan baku yang digunakan, tetapi juga jaminan bebas kontaminasi dari bahan yang diharamkan sepanjang aliran produk dari titik asal produk hingga ke titik tempat dikonsumsinya produk. Penelitian ini bertujuan mengetahui saluran distribusi dari produk pangan jajanan anak sekolah berbasis olahan daging berupa bakso, sosis, dan cireng isi daging di wilayah Bogor yang ditinjau dari perspektif kehalalan logistik. Metode yang digunakan dalam penelitian ini adalah dengan wawancara menggunakan alat bantu kuesioner. Penentuan sampel dilakukan secara purposive sampling. Berdasarkan hasil penelitian, saluran distribusi yang digunakan pada pemasaran bakso, sosis, dan cireng isi daging berturut-turut adalah zero-level channel, three-level channel, dan four-level channel. Semakin panjang saluran distribusi, semakin banyak aktivitas logistik yang dilakukan, dan semakin besar potensi kontaminasi produk halal dengan bahan yang nonhalal.KATA KUNCI: level, logistik, halal, pemasaran, bakso, sosis, cireng isi daging; level, logistic, halal, marketing, meatball, sausage, fried tapioca-filled-with-meat   DISTRIBUTION CHANNEL OF MEAT BASED SNACK THAT IS CONSUMED BY SCHOOL STUDENTSABSTRACTDistribution channels play role in logistic activity of food product. In halal perspective, distribution channels have a strong relation with halalness of food product. The halalness of food product does not only depend on the origin of material but also guarantee of non-halal material free contamination during the product flow from point of product origin to point of product to be consumed. The aim of this research was to define the distribution channel of snack that is consumed by school students in Bogor city including meatball, sausage, and fried tapioca-filled-with-meat related to halal logistic perspective. The method of this research was by interview using questionnaire. Sampling method was by purposive sampling. Based on the result, the distribution channels in meatballs marketing, sausage marketing, and fried tapioca-filled-with-meat marketing were zero-level channel, three-level channel, and four-level channels, respectively. A longer distribution channel makes a greater number of logistic activities and it has a bigger potency of contamination of non-halal material to the halal product.   
Antioxidant Activity, Sensory, Chemical, and Microbiology Characteristics of Muntok White Pepper (Piper Nigrum Linn.) Hard Candy Rosy Hutami; Dwi Aryanti Nur’utami; Aulia Joana
Indonesian Journal of Applied Research (IJAR) Vol. 2 No. 1 (2021): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v2i1.98

Abstract

Muntok white pepper is the most recognized commodity of Indonesian in the world. One of the diversified products of white pepper is hard candy. This study aimed to determine the antioxidant activity, chemical, sensory, and microbiology characteristics of Muntok white pepper hard candy. The used experimental design was factorial completely randomized design, with the sucrose – glucose ratio as the first factor with two levels (50:50 and 70:30) and white pepper powder concentration as the second level with three levels (1%, 3%, and 5%). The product selection was based on the hedonic parameters. After getting the selected formulation, some tests were conducted, including antioxidant activity test by DPPH method, proximat analysis, TPC test, sensory evaluation, and energy content calculation. Selected Muntok white pepper hard candy formulation used a 50:50 sucrose – glucose ratio with 1% white pepper addition. It has a moisture content of 3.46%, ash content of 0.89%, fat of 12%, the protein content of 1.95%, reducing sugar of 11.31%, saccharose of 62.93%, TPC of 8x101 colonies/g, low antioxidant activity (IC 50) of 141208.03 mg/L, AEAC of 20.58 mg/100g vitamin C, the percent inhibition of 17.66%, the energy content of 365.44 kcal/100gr. The hedonic test result leads to be like by the panellists (5.57 -7.10 in 10 scales). Its sensory quality test results were leading to golden yellow (8.31), leading to spicy (5.58), no pepper smell (2.86), and leading to the hard texture (4.34). The selected product has confirmed the Indonesian National Standard of hard candy.
KARAKTERISTIK FISIK DAN KIMIA TEPUNG HANJELI (Coix lacryma-jobi L.) YANG DIMODIFIKASI DENGAN NA2S2O5 DAN APLIKASINYA PADA CUPCAKE: Characterization of the Hanjeli (Coix lacryma-jobi L) Modified Starch with Sodium Metabisulfite (Na2S2O5) and Its Application on Cupcake Mrr Lukie Trianawati; CC Nurwitri; Titi Risnawati; Sri Rejeki; Rosy Hutami
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 12 No. 1 (2022): Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian, Volume 1
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jstsv.12.1.21-31

Abstract

Hanjeli seeds are one of the typical Indonesian cereals that have great potential but their utilization is not optimal. In West Java, generally hanjeli seeds are only made into porridge and lunkhead. In this study, hanjeli seeds were processed into modified flour which was used to substitute wheat flour in the formulation of cupcake products. Modified hanjeli flour is produced from the following process, when raw hanjeli seeds are soaked in sodium metabisulfite (Na2S2O5) at concentrations of 50, 75 and 100 ppm for 36 hours, steamed, roasted, ground and sieved. The selected modified hanjeli flour was hanjeli flour with 75 ppm Na2S2O5 immersion which had a protein content of 13.35%. Furthermore, hanjeli flour is processed into cupcakes. The proportions of hanjeli flour substitution used in making cupcakes were 10, 20 and 30%. The cupcakes that have been produced are then tested hedonic (preferred). Based on these tests, it is known that the cupcake that has the highest score is the 10% modified hanjeli flour cupcake. Based on the results of the description test, it is known that the values ​​for the parameters of color brightness are 5.19 (slightly bright), sweetness level is 5.19 (slightly sweet), vanilla flavor sharpness is 5.42 (slightly sharp), vanilla aroma sharpness is 4.96 (ordinary) softness. the texture is 5.08 (slightly soft), the wetness of the crumb is 5.12 (slightly wet), and the elasticity of the texture is 5.00 (slightly chewy). ABSTRAKBiji Hanjeli merupakan salah satu serealia khas Indonesia yang sangat potensial tetapi pemanfaatannya belum optimal. Di Jawa Barat, umumnya biji hanjeli hanya dibuat bubur dan dodol. Dalam penelitian ini biji hanjeli diolah menjadi tepung modifikasi yang digunakan untuk mensubtitusi tepung terigu dalam formulasi produk cupcake. Tepung hanjeli modifikasi dihasilkan dari proses berikut biji hanjeli mentah direndam dengan Natrium metabisulfit (Na2S2O5) dengan konsentrasi 50, 75 dan 100 ppm selama 36 jam, dikukus, dioven, digiling dan diayak. Tepung hanjeli modifikasi yang terpilih adalah tepung hanjeli dengan perendaman 75 ppm Na2S2O5 yang memiliki kadar protein 13,35%. Selanjutnya tepung hanjeli diolah menjadi cupcake. Proporsi substitusi tepung hanjeli yang digunakan dalam pembuatan cupcake adalah 10, 20 dan 30%. Cupcake yang telah dihasilkan kemudian diuji hedonik (kesukaan). Berdasarkan uji tersebut diketahui bahwa cupcake yang memiliki skor tertinggi yaitu cupcake 10% tepung hanjeli modifikasi. Berdasarkan hasil uji deskripsi diketahui bahwa nilai untuk parameter kecerahan warna 5,19 (agak cerah), tingkat kemanisan 5,19 (agak manis), ketajaman rasa vanilla 5,42 (agak tajam), ketajaman aroma vanilla 4,96 (biasa) kelembutan tekstur 5,08 (agak lembut), kebasahan crumb 5,12 (agak basah), dan kekenyalan tekstur 5,00 (agak kenyal).
Physicochemical and Sensory Characteristics of Kemang (Mangifera Caesia) and Machete Gourd (Cucurbita Moschata Durch) Fruit Leather Mir'atu Saa'dia Septiani; Rosy Hutami; Titi Rohmayanti
Indonesian Journal of Applied Research (IJAR) Vol. 3 No. 3 (2022): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v3i3.234

Abstract

Kemang fruit is a seasonal fruit that can only be enjoyed in certain seasons and has yet to be used optimally. Processing Kemang fruit into fruit leather is one of the efforts to optimize the consumption of Kemang fruit. This study aims to determine Kemang and machete gourd fruit leather's physical, chemical, and sensory qualities. It used a completely randomized design (CRD) in which the proportion of Kemang and machete gourd puree was the factor. It consisted of three treatment levels ( 2:3, 1:1, 3:2). Data analysis used ANOVA and DMRT as the further test with a 95% confidence level. The results showed the proportion of Kemang and machete gourd puree affected physical characteristics (strong), chemical characteristics (water content and crude fiber content), and sensory quality tests (taste, color, texture). The selected fruit leather was fruit leather with a ratio of Kemang and machete gourd A1 (2:3), which has an average value of physical and chemical characteristics, namely tensile strength of 0.06 N/mm2, elongation of 9.484%, moisture content of 26.48 %, water activity (Aw) 0.78, fiber content 4.34%, and crude level (pH) 4.2. The average value of the sensory quality test, namely taste 4,940, color 7,200, aroma 5.8, texture 4.5, and the hedonic test, namely taste 6.3, color 7.0, aroma 6.5, texture 6.6, and overall 7.2. It can be concluded that the less proportion of Kemang puree compared to the machete gourd puree (2:3) will give the best characteristics of fruit leather.
Aktivitas antimikroba, karakteristik fisikokimia, dan hedonik gel biosanitizer ekstrak daun kelor (Moringa oleifera) [Antimicrobial activity, physicochemical and sensory characteristic of Moringa oleifera leaf extract biosanitizer gel] Titi Rohmayanti; Rosy Hutami; Maryam Jamila
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 1 (2023): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v28i1.1-8

Abstract

Moringa leaves have bioactive compounds of flavonoids and tannins, which can be used as antimicrobials to substitute triclosan and glycerol compounds in commercial sanitizer gels. This study aims to determine the antimicrobial activity, physicochemical characteristics, and sensory properties of the moringa leaf extract of the bio-sanitizer gel. The research consisted of two stages: the extraction of Moringa leaves and the stages of making bio-sanitizer gel. The study used a factorial completely randomized design (CRD) with two factors: the type of solvent and the ratio of sample to solvent. Data were analyzed using variance (ANOVA) and Duncan's Range Test (DMRT). The results showed that all samples added to Moringa leaf extract had an antibacterial activity with inhibition zone values that did not differ between treatments within a range of 2.5-3.0 mm. All samples of Moringa leaf extract bio-sanitizer gel have the potential to inhibit E.coli and S.aureus bacteria. The treatment selected for this study was a bio-sanitizer gel of Moringa leaf extract with ethanol solvent and concentration of 1:6 with a pH value (3.90), viscosity (5.57), homogeneous, and having the preferred sensory value (aromatic = 6.47, color = 5.89, viscosity = 5.54, tackiness = 5.48, overall = 5.95). 
Sensory and Chemical Characteristics of Solid Brem with The Addition of Gedong Gincu Mango Juice (Mangifera Indica L. Var. Gedong Gincu) Lisa Ainurohmah; Rosy Hutami; Nusyawal Nacing
Indonesian Journal of Applied Research (IJAR) Vol. 4 No. 2 (2023): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v4i2.301

Abstract

Brem is a type of advanced processed food from fermented white glutinous rice. This study aims to determine the characteristics of solid brem with the addition of Gedong Gincu mango juice. This research uses a one-factor, completely randomized design (CRD) with three levels of treatment with a comparison of white sticky tape juice and Gedong Gincu mango juice, namely A1 (85%:15%), A2 (75%:25%), and A3 (65%:35%). As well as testing paired T-tests for selected products and control. The data analysis used is ANOVA with Duncan advanced test (α=0,05). Based on the results of research solid brem addition of Gedong Gincu mango juice affects the sensory quality (color (3,53-8,44), flavor (5,61-6,79), and appearance (5,44-7,85)), hedonic (color (4,97-7,29), aroma (6,04-7,30), texture (6,34-7,79), and overall (6,41-7,53)), and chemical (water content (18,31%-20,71%), carbohydrates as starch (2,63%-9,17%), acidity (9,51%-17,85%), and vitamin C (2,25 mg/100g-3,02 mg/100g)). However, the addition of Gedong Gincu mango juice did not affect the sensory quality (aroma (5,92-6,45), taste (6,77-7,60), and texture (7,41-7,75)), hedonic (taste (6,34-7,16)), and chemical (ash content (1,45%-4,06%), and water-insoluble part (3,61%-4,15%)). Further test results T-test sample A1 and control showed parameters of color, aroma, and appearance (sensory quality); color, aroma, and taste (hedonic); and the value of water content, ash content, carbohydrates, acid degrees, and vitamin C has no significant effect with the addition of Gedong Gincu mango juice. In contrast, the parameters of taste, flavor, texture (sensory quality), texture and overall (hedonic), and water-insoluble part significantly affect the addition of Gedong Gincu mango juice
Karakteristik Kimia dan Sensori Cuka Daun Mengkudu Berdasarkan Waktu Fermentasi novitasari, fajri; Hutami, Rosy; aminah, siti; boesono, hindar
Karimah Tauhid Vol. 3 No. 1 (2024): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v3i1.11855

Abstract

Mengkudu (Morinda citrifolia L.) merupakan salah satu tanaman tropis yang cukup banyak ditemukan diberbagai daerah di Indonesia. Dengan adanya kandungan karbohidrat 11,4 g tersebut memungkinkan untuk dimanfaatkan sebagai bahan baku produksi cuka. Pembuatan cuka dari tanaman mengkudu secara fermentasi dapat dijadikan salah satu cara untuk memenuhi kebutuhan cuka yang semakin bertambah. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh lama fermentasi terhadap cuka daun mengkudu.Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor dengan 4 taraf perlakuan dan 2 kali ulangan. Faktor A merupakan waktu Fermentasi yaitu A1 (0 hari), A2 (6hari), A3 (12 hari) dan A4 (18 hari). Pada booster cuka daun mengkudu mengandung Saccharomyces cereviceae sebanyak 3,6x102 cfu/mL dan Acetobacter aceti sebanyak 3,8x106 cfu/mL. Lama fermentasi berpengaruh nyata terhadap pH, total asam, total padatan terlarut kandungan alkohol, mutu sensori (warna, aroma dan tekstur) dan hedonik. Dalam penelitian ini tidak ada produik teirpilih pada peirlakuian lama feirmeintasi cuika dauin meingkuidui karena kandungan alkohol yang tidak memenuhi Standar Nasional Indoneisia (SNI) 01-4371-1996 yaitu memiliki kandungan lebih dari 1%.
Karakteristik Sensori, Hedonik, dan Kimia Keripik Pangsit dengan Penambahan Ekstrak Kayu Secang sebagai Pewarna Alami Marhamah, Irma Siti; Saniyya, Ashila Nasyadhiya; Ariestyani, Imelda; Anisyah, Yuni Nur; Nurcahali, Fani; Qisthina, Dalilah; Permatahati, Ghina Sri; Kharyani, R. Aldini; Febriansyah, Ilham; Rahmawati, Siti; Fadhilah, Syifa; Hutami, Rosy; Aminah, Siti; Nurhalimah, Siti; Rohmayanti, Titi
Karimah Tauhid Vol. 3 No. 2 (2024): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v3i2.11886

Abstract

Variasi warna diperlukan untuk menarik minat konsumen dengan menggunakan pewarna alami yang tidak berpengaruh terhadap rasa dan tekstur produk. Kayu secang sering digunakan sebagai pewarna alami makanan dan bahan tekstil karena mengandung senyawa brazilin yang mampu menghasilkan warna kuning. Faktor perlakuan yang digunakan yaitu variasi konsentrasi ekstrak kayu secang yang terdiri dari 3 taraf, yaitu 1%, 2%, dan 3%. Parameter analisis yang diamati adalah analisis organoleptik yang terdiri dari uji hedonik dan sensori untuk menentukan formulasi terpilih dan dilanjut dengan analisis kimia yang terdiri dari uji proksimat dan antioksidan pada formulasi terpilih tersebut. Keripik pangsit dengan penambahan ekstrak kayu secang 3% menghasilkan produk dengan karakteristik sensori warna jingga pucat kecokelatan, rasa gurih sedikit berbau rempah, tekstur renyah dan aroma khas keripik pangsit goreng. Karakteristik kimia uji proksimat yaitu kadar air 2,00%, kadar abu 0,65%, kadar protein 14,44%, kadar lemak 57,00%, kadar karbohidrat 25,90%, dan uji antioksidan sebesar 46,495 ppm.
Pendampingan Legalitas Usaha dan Pengembangan Produk Sistik pada UMKM RA Food Nusantara di Desa Cisalada Kabupaten Bogor maharani, Azmi; Septiani, Bunga; P, Alsa Denta; T, Elsya Nahwan; R, Fairuz Irdina; Yulia, Fifi; Septiani, Nadia; Fatma, Reyna; Fauzi, Rizki; Rizkia, Safa; Septian, Willyandi; Hutami, Rosy; Nurhalimah, Siti; aminah, siti
Karimah Tauhid Vol. 3 No. 2 (2024): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v3i2.11954

Abstract

Usaha Mikro Kecil Menengah atau disingkat UMKM dijelaskan dalam Undang-undang Nomor 20 Tahun 2008 merupakan usaha kecil yang dimiliki dan dikelola oleh seseorang atau sekelompok kecil orang dengan jumlah kekayaan dan pendapatan tertentu. Kegiatan pengabdian masyarakat ini dilaksanakan disalah satu UMKM di Desa Cisalada Kabupaten Bogor, dimulai pada bulan September 2023 hingga bulan Januari 2024. pendampingan legalitas usaha dan pengembangan produk sistik pada UMKM RA Food Nusantara di Desa Cisalada, Kabupaten Bogor. Selain itu, pengembangan produk, seperti inovasi dan promosi, juga diperlukan untuk tetap bersaing di pasar. Melalui pengabdian ini, mahasiswa membantu UMKM dalam pengurusan legalitas usaha seperti NIB, Sertifikat halal dan PIRT serta membantu pengembangan produk seperti inovasi sistik daun singkong, termasuk pengujian laboratorium, sensori, dan hedonik.
Co-Authors Adnandhika, Muhammad Faris Tsany Ajeng Nurfitria Akrom, Akrom Al Manar, Primadika Alfintawati, Aprillia Alsa Denta Aminullah Aminullah Aminullah Aminullah, Aminullah Andaista, Rahmatunnisa Anisyah, Yuni Nur Anjani, Tiara Anna Mardiana Handayani Apriliana, Riyanda Arbayani, Siska Ariestyani, Imelda Arshyla Eliska Aulannisa, Fairuza Aulia Joana Ayu Lestari, Feni Balqis, Lily Siti Bashiroh, Yataria Ashri Bisyri, Hanifah Bisyri, Hanifah boesono, hindar CC Nurwitri Delfitriani Depanito Ismail Deti Nirmala Dewi Fortuna Ayu Dhika Prita Hapsari Distya Riski Hapsari Dodi Dodi Dwi Aryanti Nur’utami Ervizal AMZU Fadhilah, Syifa Fahruddin, Naufal Fatimah, Ai Imas Faidoh Fatimah Fatma, Reyna Fauzi, Rizki Febriansyah, Ilham Feby Arif Alfarizi Fina Uzwatani Fina Uzwatania Fitrilia, Tiana Guna Wibawa, Sultan Halimah, Siti Nur Handayani, Ani Hanifah Bisyri Henna Khoerunnisa Henny Nuraini Idzni, N Idzni, N Imani, Annisa Nurul Indriani, Loli Indriati, Marlinda Intan Kusumaningrum Intan Kusumaningrum Irahmah, Siti Jaelani, Salsabila Azaria Kartawiria, Rifky Fauzi Althafry Kartika Sari Kharyani, R. Aldini Khoerunnisa, Henna Kurniawan, M. Fakih Lia Amalia Lia Amalia Lisa Ainurohmah M. Firdaus , Bambang Budiansyah, Kastana Sapanli, Aprianty , Gustav M. Irsyad , M. Firdaus M.R.R. Lukie Trianawati maharani, Azmi Manar, Primadhika Al Marhamah, Irma Siti Maryam Jamila Meilani, Almanda Mir'atu Saa'dia Septiani Mira Afrilia Setiawati Muhammad Rifqi Mustofa, Zulfan Zaenal Arif Nani Yulianti Nani Yulianti Nawang Wulan Nirma Ruhil Hadi Putra Nirmala, Deti Nirmala, Deti Noli Novidahlia Noviandia, Halpi novitasari, fajri Nurcahali, Fani Nurfitria, Ajeng Nuri Andarwulan Nurlaela, R. Siti Nurlaela, Raden Siti Nursyawal Nacing Nurul, Eka P, Alsa Denta Permatahati, Ghina Sri Pertiwi, Sri Rejeki Retna Pribadi, Moch Fadlal Islamay Pribadi, Moch. Fadlal Islamay Purnama, Hilman Putra, Faturahman Setiawan Putri Cantika, Aini Qisthina, Dalilah R, Fairuz Irdina Raafqi Ranasasmita Raafqi Ranasasmita Raden Siti Nurlaela Rahma, Anisa Aulia Rahmawati, Agnia Rahmawati, Siti Irma Ranasasmita, R Ranasasmita, R Rialdi, Azzahra Putri Riski Hapsari , Distya Rizkia, Safa Rusdi Safitri, Intan Sekar Saidah, Bulan Saniyya, Ashila Nasyadhiya Sapanil, Kastana sapanli, kastana Sarah Shafira Septian, Willyandi Septiani, Bunga Septiani, Nadia Shiddiq, Muhammad Fahmi Siti Aminah Siti Aminah Siti Masithoh Siti Masitoh Siti Nurhalimah Siti Nurhalimah Siti Nurhalimah Slamet Wahyudi Sri Rejeki Sri Rejeki Retna Pertiwi Sukamto, Ika Sumiyarsi Sukarno Sukarno Sultan Guna Wibawa Sunarmani, Sunarmani Suprayatmi, Mira Suprayatmi, Mira T, Elsya Nahwan Theo, Rico Fernando Theo, Rico Fernando Titi Risnawati Titi Rohmayanti Trisna Setiadi Utama, Naufal Saputra Vega, Zahra Amelia Wulan, Nawang Yulia, Fifi Yuyun Puspitasari Zahro, Mutia Liza Zain, Endrianur Rahman Zain, Endrianur Rahman Zuhud, Ervizal A. M.