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All Journal Jurnal Pengabdian Dharma Bakti Sport and Nutrition Journal
Iyyah, Isra
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Humanities Computer Science & IT Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Medicine & Pharmacology Public Health

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Pelatihan Pembuatan Yogurt Kacang Merah Pada Siswa SMK di Yogyakarta Wahyuningsih, Siti; Putriningtyas, Natalia Desy; Iyyah, Isra
Jurnal Pengabdian Dharma Bakti VOL 2, NO 2 (2019): AGUSTUS 2019
Publisher : Universitas Respati Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (424.172 KB) | DOI: 10.35842/jpdb.v2i2.93

Abstract

Teenager is a transition period that characterized by changes in physical, psychological and physosocial aspects. The vocational field is one of the learning choices that seeks to empower adolescents, especially at the high school level. Entrepreneurship is an activity that is already familiar in Indonesia. One of the main problems of entrepreneurship in Indonesia is the uneven understanding of the importance of entrepreneurship in supporting the country’s economic progress. The spirit of entrepreneurship is also needed so as to reduce the number of unemployed. The purpose of this activity to increase knowledge on how to process kidney beans while providing information along with solutions to entrepreneurship at the level of high school students. The methods was done through the provision of materialon the procedures for making kidney beans yogurt and this benefits for health, questions and answers with accompanying explanations of tools and materials and showing the results of kidney beans yogurt products. The target of the implementation was the Bopkri Vocational School students in Yogyakarta city and students of SMK Ma’arif 2 Sleman on the suburban Yogyakarta. The training was held from March- November 2018. The results showed that the achievement of pre test and post test was an increase in student’s knowledge about the making of kidney bean yoghurt and the benefits for health.Keywords: The training, yogurt, kidney bean, student of SMK
Perbedaan Yogurt Kacang Merah (Phaseolus Vulgaris L) dengan Berbagai Starter Ditinjau dari Sifat Organoleptic, Kadar Protein dan Lemak Iyyah, Isra; Putriningtyas, Natalia Desy; Wahyuningsih, Siti
Sport and Nutrition Journal Vol 1 No 2 (2019): Sport and Nutrition Journal
Publisher : Program Studi Gizi Jurusan Ilmu Kesehatan Masyarakat Fakultas Ilmu Keolahragaan Universitas Negeri Semarang (UNNES) bekerjasama dengan Persatuan Ahli Gizi (PERSAGI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (631.879 KB) | DOI: 10.15294/spnj.v1i2.34946

Abstract

Latar Belakang: Kacang merah mengandung tinggi protein, rendah lemak dan sumber asam folat yang tinggi. Pengolahan kacang merah melalui proses fermentasi menjadi yogurt dapat meningkatkan nilai gizi dari kacang merah. Tujuan: Mengetahui perbedaan yogurt kacang merah (Phaseolus vulgaris L) dengan berbagai starter ditinjau dari sifat organoleptik, kadar protein dan lemak. Metode: Jenis penelitian ini adalah penelitian observasional laboratorium dengan rancangan acak lengkap dengan empat formulasi dan dua ulangan. Lokasi penelitian di Laboratorium Dietetik dan Kulinari Universitas Respati Yogyakarta dan Laboratorium Che-Mix Pratama pada Januari – April 2019. Uji organoleptik menggunakan formulir hedonic scale test. Analisis kadar protein yogurt menggunakan metode Kjeldhal dan kadar lemak menggunakan metode Majonier. Analisis data menggunakan uji Kruskal wallis dan dilanjutkan dengan uji Mann whitney. Hasil: Yogurt A, B, C, D menunjukkan ada perbedaan signifikan untuk uji sifat organoleptik yang meliputi warna, aroma, rasa, tekstur dan secara keseluruhan (p<0,005). Hasil uji beda pada keempat kelompok yogurt untuk uji kadar protein dan kadar lemak diperoleh masing-masing p=0,08. Kesimpulan: Ada perbedaan pada keempat kelompok yogurt kacang merah ditinjau dari sifat organoleptik tetapi berdasarkan hasil uji kadar protein dan kadar lemak tidak menunjukkan perbedaan pada keempat kelompok yogurt.
Co-Authors Natalia Desy Putriningtyas, Natalia Desy Siti Wahyuningsih