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

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Tingkat Penerimaan Panelis dan Kandungan Gizi Waffle dengan Penambahan Pasta Tomat Agnes Bili; Ira Handayani; Ndaru Prasastono
Garina Vol. 16 No. 2 (2024): Desember : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan De
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i2.163

Abstract

Tomatoes are one of the alternatives used to make tomato paste, which can be added to waffle preparation to enhance their flavor. Innovation is needed to create new products and increase the utilization of local food ingredients with economic value. The objectives of the research are: 1) To determine the public acceptance of waffles with added tomato paste, 2) To identify the best recipe for waffles with added tomato paste, and 3) To analyze the carbohydrate and fat content in waffles with added tomato paste. The experimental method involved formulating waffle recipes with varying percentages of tomato paste addition: 15%, 30%, and 45%. A total of 35 panelists participated in this study. The research results were analyzed using descriptive analysis. The findings showed that waffles with 45% tomato paste addition were the most preferred and accepted by the panelists. The most accepted waffle composition included: 130 g of wheat flour, 58 g of tomato paste, 50 g of eggs, 40 g of sugar, 190 ml of UHT milk, 3 g of baking powder, and 60 g of margarine. The nutritional value per 100 g of the best tomato paste waffle is 43.01% carbohydrates and 5.889% fat.
Pelatihan Pembuatan Gasnish Minuman dan Tumpeng Bagi Siswa/siswi SMK Esteria Priyanti; Ira Handayani
ABDI KARYA : Pengabdian Kepada Masyarakat Vol. 1 No. 1 (2024): 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.v1i1.85

Abstract

Learning in making food and drink garnishes has been integrated into the vocational school curriculum, but there is a problem faced by students when the learning process for making garnishes in class X takes place online due to the Covid-19 pandemic. This condition results in the minimal ability of students to make garnishes. Based on this background, the proposed training for making drink garnishes and tumpeng were really needed by these students. The methods used in training for making drink garnishes and tumpeng are interactive lectures, practices, questions and answers, and discussions. Training in making drink garnishes and tumpeng were given to class XII in Culinary Service Department at State Vocational High School 1 Sayung. This training begins with filling in the participant attendance list, then opening the activity, providing materials, assistance with the practice of making garnishes, followed by discussion, then ends with a group photo. The level of success of this training can be concluded through 2 (two) indicators, which are the students' enthusiasm for participating in this activity and the students' ability to independently make drink garnishes and tumpeng. The final result obtained was that the students were very enthusiastic about participating in the training from beginning until the end, then the students showed an attitude of having implemented the garnish making process well
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): 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): 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.
Substitusi Tepung Garut (Maranta Arundinaceae Linn.) Dalam Pembuatan Bakpao Ira Handayani; Izzul Azmi Shofura
Garina Vol. 14 No. 1 (2022): June : 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.v14i1.4

Abstract

Bakpao which is processed with local food ingredients such as arrowroot tubers can increase the economic value and people's consumption power of local food ingredients. Arrowroot tubers can be used as a source of carbohydrates to replace rice and wheat flour. The objectives of this study are (1) to determine the acceptance of the community towards the most preferred rice balls with arrowroot flour substitution. (2) to determine the composition of the ingredients used in the manufacture of rice balls with the most preferred substitution of arrowroot flour. (3) to determine the process of making buns with the most preferred substitution of arrowroot flour. The methods and data analysis used in this research are library, experimental, documentation, sensory test and descriptive data analysis methods. The percentage of arrowroot flour substitution in the manufacture of arrowroot flour substitution buns was 20%, 30%, and 40% of the weight of wheat flour. The overall assessment using the highest ranking of the three samples with the criteria of shape, taste, color, texture, and aroma is the bakpao sample with the substitution of arrowroot flour by 20%.
Puff Pastry Substitusi Komposit Ikan Bawal Dan Daun Kol Banda Puff Pastry Composite Substitution Of Pomfret And Pisonia Alba Leaf Ira Handayani; Sabilla Aditya Prameswari
Garina Vol. 14 No. 2 (2022): Desember: Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Des
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v14i2.17

Abstract

Puff pastry is a crunchy textured food that has a fragile network of layers made from wheat flour. To anticipate the use of wheat flour, flour from local food ingredients such as pomfret flour and Pisona alba leaf flour can be used. Purpose of the research: 1) Knowing the level of public preference for puff pastry with composite substitution of pomfret flour and Pisonia alba leaf flour; 2) Knowing the composition of the best formula used in the manufacture of puff pastry composite substitution of pomfret flour and Pisonia alba leaf flour. The methods used in this research are the method of literature, experimentation, documentation, questionnaire, sensory testing, hedonic testing and data analysis. Pomfret flour and Pisonia alba leaf used as much as 5%, 10%, 15% of the weight of the flour. The results showed that puff pastry with pomfret flour and Pisonia alba leaf flour were the most preferred and accepted by the panelists as products with the composite substitution of pomfret flour and Pisonia alba leaf flour as much as 5%.
Pembuatan Almond Crispy Tepung Mocaf Dengan Taburan Biji Ketapang Ira Handayani; Wikan Wicaksono
Garina Vol. 15 No. 1 (2023): June : 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.v15i1.22

Abstract

Almond crispy is one of the flat-shaped pastries and crunchy texture that is quite popular in Indonesia. As an effort to innovate the almond crispy almond crispy ingredients are diversified with mocaf flour and given a sprinkling of ketapang seeds. The purpose of this study is 1) to determine the public's acceptance of almond flour crispy Mocaf with Ketapang seed sprinkles; 2) to determine the composition of materials used in the manufacture of almond flour crispy ketapang seed sprinkles mocaf the most preferred community. The research methods used are library methods, experiments, documentation, questionnaires and sensory tests. The results showed that almond crispy mocaf flour with a sprinkling of ketapang seeds using 100% mocaf flour is the most preferred product. The composition of the ingredients used in the manufacture of almond crispy mocaf flour with Ketapang seed sprinkles consists of 100 g of mocaf flour, 80 g margarine, 80 g refined sugar, 30 g egg white, 20 g cornstarch, 20 g butter, 10 g Ketapang seeds, and 1 g salt.
Pemanfaatan Bubuk Kulit Kacang Tanah Sebagai Substitusi Dalam Pembuatan Éclair Ira Handayani; Widya Safira Nur Afifah
Garina Vol. 15 No. 2 (2023): Desember: Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Des
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v15i2.31

Abstract

Éclair is a type of processed pastry made from flour, water, butter, and eggs that has a cavity in the center which is generally filled with vla filling. The purpose of this research is 1) To determine the public acceptance of peanut shell powder substitution products for making éclairs. 2) To determine the best formula for utilizing peanut shell powder as a substitute in making éclairs. The research methods used are literature, documentation, experiments, and sensory evaluation. experiments in this study were performed 4 times. The results showed that the most preferred éclair product was the product with formula B, that is, éclair with an 8% substitution of groundnut shell powder. Based on sensory evaluation, the best éclair recipe was found to be 138g wheat flour, 6g groundnut shell powder, 100g margarine, 2g salt, 250 ml water, and 2 eggs. Suggestions given include: 1) More research needs to be done to test the nutritional content of the éclair. 2) Further research is needed so that groundnut shell powder can be used as an additional ingredient for various other dishes. 3) Give special treatment to groundnut shell powder when buying, by sifting again, so that it does not leave a jagged texture..
Pemanfaatan Ikan Kakap Dan Daun Kelor Menjadi Hidangan Siomay Tri Rettagung Diana; Renaldy Kresna P.P; Ira Handayani
Garina Vol. 15 No. 2 (2023): Desember: Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Des
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v15i2.40

Abstract

Siomay is a food originating from China which was brought to Indonesia which is then much loved by Indonesian people. Apart from mackerel, snapper fish can also be an alternative as a substitute for siomay raw materials. Vegetables that are usually used are carrots and leeks besides that Moringa leaves can also be an alternative to supporting ingredients. The aims of this study were (1) to determine the most preferred composition of snapper dumplings and moringa leaves. (2) To find out how to make snapper and moringa leaf dumplings. (3) To find out the public's acceptance of snapper and moringa leaf dumplings. The level of people's preference for snapper dumplings and Moringa leaves from the results of the questionnaire test showed that the panelists liked the aspects of taste, aroma, texture with the addition of 20%
PEMBUATAN OATMEAL COOKIES DENGAN SUBSTITUSI TEPUNG UBI JALAR KUNING Ira Handayani; Ayu Zakiyah
Garina Vol. 13 No. 2 (2021): Desember: Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Des
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v13i2.69

Abstract

Cookies are a type of patisserie product that is in great demand by the public. Most types of cookies need wheat flour as the basic ingredient, so that causing increased imports of wheat flour. To get around the amount of use of wheat flour so can be used flour from local food ingredients such as yellow sweet potato flour. Purpose of the research: 1) Knowing the composition of the ingredients that used in the making of oatmeal cookies with yellow sweet potato flour substitution; 2) Knowing the process of making oatmeal cookies with yellow sweet potato flour substitution; 3) Knowing the level of people's preference towards oatmeal cookies with yellow sweet potato flour substitution. The methods used in this research are the method of literature, experimentation, documentation, questionnaire, sensory testing, hedonic testing and data analysis. Yellow sweet potato flour used was 15%, 30%, 45% of the weight of the flour. The results showed that oatmeal cookies with yellow sweet potato flour were the most preferred and accepted by the panelists as products with the substitution of yellow sweet potato flour as much as 30%.
Co-Authors Agnes Bili Ayu Zakiyah Esteria Priyanti Izzul Azmi Shofura Ndaru Prasastono Renaldy Kresna P.P Sabilla Aditya Prameswari Siva Ma’rifatul Fadhilah Tri Rettagung Diana U Yuyun Triastuti Widya Safira Nur Afifah Wikan Wicaksono