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All Journal HAYATI Journal of Biosciences Jurnal Teknologi Perikanan dan Kelautan Microbiology Indonesia Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Jurnal Penelitian Pertanian Terapan Jurnal Aplikasi Teknologi Pangan MITRA: Jurnal Pemberdayaan Masyarakat TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Abdimas Galuh : Jurnal Pengabdian Kepada Masyarakat Jurnal Bakti Masyarakat Indonesia
Tati Barus
Atma Jaya Catholic University Of Indonesia, Jakarta 12930
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Immunology & microbiology Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Optimasi Isolasi Genom untuk Analisis Keragaman Mikrob pada Fermentasi Singkong "Peyem" dengan Teknik Terminal Restriction Fragment Length Polymorphism (T-RFLP) Tati Barus
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 18, No 1 (2013): February 2013
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v18i1.262

Abstract

"Peyem" merupakan salah satu pangan fermentasi Indonesia. Kualitas pangan fermentasi bergantung pada aktivitas mikrob yang terdapat selama proses fermentasi berlangsung. Salah satu teknik molekuler yang telah banyak digunakan untuk menganalisis komunitas mikrob pada suatu habitat adalah teknik Terminal–Restriction Fragment Lenght Polymorphism (T-RFLP). Metode isolasi genom dan jenis primer yang digunakan pada saat PCR penting pada teknik T- RFLP dalam mengkaji komunitas mikrob. Oleh sebab itu, penelitian ini bertujuan untuk membandingkan empat metode isolasi genom dan membandingkan penggunaan dua set primer dalam mengkaji komunitas bakteri dari "Peyem" dengan teknik T-RFLP. Genom komunitas bakteri diisolasi dengan menggunakan empat metode, yaitu: 1) QIAamp DNA Stool Mini Kit (G1), 2) QIAamp DNA Stool Mini Kit + lisozim (G2), 3) Genomic DNA Purification Kit (G3), dan 4) Genomic DNA Purification Kit + lisozim (G4). Untuk mengamplifikasi 16S rDNA digunakan dua set primer, yaitu: 1) primer 27F-FAM dan 1492R, 2) primer 63F-FAM dan 1387R. Hasil penelitian menunjukkan isolasi genom dengan metode G4 menghasilkan konsentrasi genom tertinggi (330,20 ng/µl) dibandingkan metode G1, G2, dan G3 (163,50 ng/µl; 183,25 ng/µl, dan 260,80 ng/µl). Primer 27F-FAM menghasilkan jumlah peak yang lebih tertinggi (264) dibandingkan dengan primer 63F-FAM (177). Jumlah peak TRF pada teknik TRFLP menggambarkan keragaman komunitas mikrob. Dengan demikian isolasi genom dengan Genomic DNA Purification Kit + lysozyme dan penggunaan pasangan primer 27F-FAM-1492R adalah yang terbaik untuk menganalisis komunitas bakteri dari "Peyem" dengan teknik T-RFLP.Kata kunci: Genom, Primer, T-RFLP, Mikrob, "Peyem"
Analisis Matagenom Komunitas Bakteri Tempe dengan Teknik Terminal Restriction Fragment Length Polymorphism (T-RFLP) Tati Barus; Griselda Griselda; Antonius Suwanto; Tan Watumesa Agustina
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 15, No 2 (2010): June 2010
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v15i2.2726

Abstract

Bacteria have an important role in tempe fermentation in Indonesia, aside of Rhizopus oligosporus as the dominant microbe. In this study the molecular aspect of bacterial diversity in tempe were analyzed using a fingerprinting technique, Terminal-Restriction Fragment Length Polymorphism (T-RFLP). This study was aimed to examine the diversity of bacterial community during tempe making. Bacterial diversity analysis was conducted in the first hour and the thirteenth hour after the soybean soaked while the fresh tempe was analysed at one to two hours after the fermentation ended. T-RFLP can be used to describe the diversity of bacterial community during the fermentation of tempe. T-RFLP profiles revealed the presence of 24, 30 and 33 bacterial phylotypes in the first hour and the thirteenth hour after the soybean soaked as well as in fresh tempe samples. The phylotypes were dominated by unculturable bacteria group. Only several bacterial phylotypes were consistenly identified since the beginning to the end of fermentation, while most of them were only identified at certain phases along with the environmental changes (i.e: pH) that occured during the fermentation process. One of the consistently identified groups belongs to Bacillus genera.
Identifikasi Bakteri yang Berperan dalam Pengasaman Kedelai dalam Fermentasi Tempe Berdasarkan Sekuen 16S rDNA Tati Barus; Widyah Widyah; Wisnu Adi Wicaksono; Vivitri Dewi Prasasty
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 6, No 2 (2021): June 2021
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v6i2.4029

Abstract

Proses fermentasi dalam pembuatan tempe di Indonesia terdiri atas dua tahap. Tahap pertama berupa perendaman kedelai untuk pengasaman kedelai yang penting bagi pertumbuhan kapang. Dalam tahapan ini jenis mikroba yang berperan adalah kelompok bakteri. Namun informasi tentang jenis bakteri tersebut masih terbatas. Oleh sebab itu penelitian ini bertujuan untuk mengidentifikasi jenis jenis bakteri yang berperan dalam proses pengasaman kedelai saat fermentasi tempe. Isolasi bakteri dilakukan dari tempe yang diambil langsung dari pengrajin tempe di Jakarta. Bakteri ditumbuhkan pada media Plate Count Agar, de Man Rogosa and Sharpe Agar, MacConkey Agar dan Eosin Methylene Blue Agar. Selanjutnya diuji perannya dalam pengasaman kedelai dengan pengukuran pH air rendaman kedelai dan selanjutnya bakteri tersebut diidentifikasi. Ditemukan isolat P211, P3a, Mc4b, B1p, dan Man2b berperan dalam pengasaman dengan menurunkan pH air rendaman kedelai dari 7 menjadi sekitar 4,7 hingga 5,8. Identifikasi berdasarkan sekuen 16S rDNA lima bakteri tersebut masing masing adalah Klebsiella pneumoniae, Enterobacter ludwigii, Enterobacter sp., Lactobacillus agilis, dan Pantoea sp.  dengan kemiripan 98-100%. Selanjutnya, perlu diteliti tentang perannya dalam menentukan kualitas tempe.
Role of Bacteria in Tempe Bitter Taste Formation: Microbiological and Molecular Biological Analysis Based on 16S rRNA Gene TATI BARUS; ANTONIUS SUWANTO; ARIS TRI WAHYUDI; HANNY WIJAYA
Microbiology Indonesia Vol. 2 No. 1 (2008): April 2008
Publisher : Indonesian Society for microbiology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (44.007 KB) | DOI: 10.5454/mi.2.1.4

Abstract

Tempe is traditional Indonesian food. It has a variety of tastes, sometimes with a hint of bitterness, which may differ in intensity. The cause of bitterness in tempe has never been reported previously. In this study, the aim is to identify whether bacteria play a role in the formation of bitter tastes in tempe. Sensory tests were carried out in order to determine the scoresof bitter-taste-intensity in tempe. The sensory test on EMP, WJB, CLR, DRG, and MLB tempe shows that EMP tempe has the highest score (2.3) and WJB has the lowest (1.3). It is revealed that the processing method has no impact on the formation of the bitter taste in tempe. Plating analysis, showed that EMP soaking water contained a higher number of Enterobacteria groupbacteria, approximately 103-104 CFU ml-1 and spore-forming bacteria groups, 102 CFU ml-1, compared to WJB. Similarly, other bacteria groups in fresh EMP tempe was 102 CFU g-1 higher than those in fresh WJB tempe. Based on sequencing the16S rRNA gene, the dominant bacteria on PCA media in EMP tempe are Acetobacter indonesiensis, Klebsiella pneumoniae, Bacillus subtilis, and Flavobacterium sp. On the other hand those in WJB tempe were Klebsiella sp., Brevundimonas sp., Bacillus sp., Pseudomonas putida, and Acinetobacter sp. Bacillus, a group of proteolytic bacteria was found 105 CFU m-1 higher in the soaking water of EMP compared to WJB. Nevertheless, the types and numbers of fungi were not significantly different betweentempe types. Accordingly, it is concluded that the difference in the number and the types of bacteria involved in the tempe production process leads to the difference in the bitter taste intensity in both EMP and WJB tempe.
Pengaruh Media Tanam Hidroponik terhadap Pertumbuhan Bayam (Amaranthus sp.) dan Selada (Lactuca sativa) Renna Eliana Warjoto; Tati Barus; Joshua Mulyawan
Jurnal Penelitian Pertanian Terapan Vol 20 No 2 (2020)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v20i2.1610

Abstract

As the human population rises, the demand for high nutritional foods, such as vegetables, also increases. However, agricultural land, especially in urban areas, is narrowing. Hydroponics can be one of the solutions to answer this problem. In addition to complete nutrition, hydroponic plants also require appropriate media for root attachment, water absorption, and aeration. Unfortunately, no studies have compared the growth of hydroponic plants using rockwool and sponge as affordable growing media. Therefore, this study aimed to determine the effect of local rockwool, imported rockwool, and sponge as growing media on the growth of spinach  (Amaranthus sp.) and lettuce  (Lactuca sativa) using Deep Flow Technique (DFT). This study used a Completely Randomized Design with three treatment groups, i.e., three different growing media, for spinach and lettuce. At the harvest period, the number of leaves on each plant was counted, the crown fresh-weight was balanced, and the chlorophyll content was determined. Plant height was also measured for spinach. The results showed that the three types of growing media had no significant effect on the number of leaves, plant height, crown fresh-weight, and chlorophyll content of spinach. However, the number of leaves  (25.25 ± 1.38) and the crown fresh-weight  (141.27 ±16.49 g) of lettuce grown on the local rockwool media were significantly higher than the number of leaves (17.00 ± 0.77) and the crown fresh-weight (81.48 ± 9.50 g) of lettuce planted on the sponge media. Other hydroponic growing media’s influences can be investigated for further research, with additional growth parameters such as crown dry- weight, root fresh- and dryweight, as well as the determination of plant phytochemical contents. Moreover, the correlation between nutritional formulations and the type of growing media can be further examined to obtain the most optimum spinach and lettuce growth.
Peran Beberapa Galur Rhizopus microsporus yang Berasal dari “laru tradisional” dalam Menentukan Kualitas Tempe Tati Barus; Fransiska Maya; Anastasia Tatik Hartanti
Jurnal Aplikasi Teknologi Pangan Vol 8, No 1 (2019): Februari 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (544.248 KB) | DOI: 10.17728/jatp.3761

Abstract

Kualitas tempe ditentukan oleh mikroorganisme yang berperan selama proses fermentasi berlangsung. Mikroorganisme utama dalam fermentasi tempe adalah Rhizopus spp. yang sekarang umumnya berasal dari salah satu jenis laru komersial. Akibatnya, keragaman Rhizopus spp. yang digunakan pada fermentasi tempe mengalami penurunan. Oleh karena itu, penelitian ini bertujuan untuk mendapatkan informasi tentang peran beberapa galur R. microsporus yang berasal dari “laru tradisional” dalam menentukan kualitas tempe. Tempe diproduksi menggunakan R. microsporus TB 23 (Tempe TB 23), R. microsporus TB 32 (Tempe TB 32), R. microsporus TB 51 (Tempe TB 51), R. microsporus TB 55 (Tempe TB 55) dan tempe menggunakan laru komersial (Tempe K). Kualitas tempe ditentukan melalui pengukuran tekstur, warna, cita rasa, aktivitas antioksidan, dan komposisi kimia (kadar air, kadar lemak, kadar protein, dan kadar serat kasar). Hasil penelitian menunjukkan bahwa tekstur, warna, dan cita rasa Tempe TB 23, Tempe TB 32, dan Tempe TB 55 sama dengan Tempe K. Demikian juga komposisi kimia Tempe TB 23, Tempe TB 32, dan Tempe TB 55 hampir sama dengan Tempe K.  Namun aktivitas antioksidan ketiga jenis tempe tersebut lebih tinggi dibandingkan dengan Tempe K. Tekstur, warna, dan komposisi kimia Tempe TB 23, Tempe TB 32, dan Tempe TB 55 bersama dengan Tempe K memenuhi syarat mutu tempe yang ditetapkan di Indonesia, yaitu yang tertera pada SNI 3144:2015. Oleh karena itu kesimpulannya adalah R. microsporus TB 23, R. microsporus TB 32, dan R. microsporus TB 55 memiliki potensi untuk dikembangkan sebagai laru komersial untuk fermentasi tempe.The Role of Some Strains of Rhizopus microsporus Originating from “laru tradisional” in Determining Tempe Quality AbstractThe quality of tempe was determined by involved microorganisms. The main microorganism in tempe fermentation is Rhizopus spp. which now generally comes from one type of commercial laru. As a result, the diversity of Rhizopus spp. in tempe has decreased. Therefore, this study aims to obtain information about the role of several strains of R. microsporus originating from "laru tradisional" in determining the quality of tempe. Tempe was produced using R. microsporus TB 23 (Tempe TB 23), R. microsporus TB 32 (Tempe TB 32), R. microsporus TB 51 (Tempe TB 51), R. microsporus TB 55 (Tempe TB 55), and tempe using commercial laru (Tempe K). The quality of tempeh was determined through measurements of texture, color, taste, antioxidant activity, and chemical composition (moisture content, fat content, protein content, and crude fiber content). The results showed that texture, color and taste of Tempe TB 23, Tempe TB 32, Tempe TB 55 were similar as compared to Tempe K. The antioxidant activity of the three types of tempe was higher than Tempe K. The chemical composition of the three types of tempeh was almost similar compared to Tempe K. Texture, color and chemical composition of Tempe TB 23, Tempe TB 32, Tempe TB 55 and Tempe K has fulfilled the quality requirements of tempe in Indonesia, which were listed in SNI 3144: 2015. Therefore, R. microsporus TB 23, R. microsporus TB 32 and R. microsporus TB 55 may be developed as commercial inoculums for tempe fermentation.
Kualitas Tempe Menggunakan Rhizopus microsporus TB23, R. microsporus TB32, dan R. microsporus TB55 yang Berasal dari Inokulum "Daun Waru" Tati Barus; Reza Arif Rahman
Jurnal Aplikasi Teknologi Pangan Vol 10, No 1 (2021): February 2021
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.8487

Abstract

Rhizopus microsporus TB23, R. microsporus TB32, dan R. microsporus TB55 telah berhasil diisolasi dari inokulum "daun waru" terbukti dapat menghasilkan tempe dengan kualitas yang baik namun masih pada skala kecil di laboratorium. Oleh sebab itu, penelitian ini bertujuan untuk membandingkan kualitas tempe yang diproduksi dengan R. microsporus TB23, R. microsporus TB32, dan R. microsporus TB55 pada skala pengrajin tempe. Pembuatan tempe dilakukan di produsen tempe di Serpong-Tangerang. Pembuatan tempe dilakukan dengan menggunakan 300 g kedelai yang diinokulasi dengan R. microsporus TB23, R. microsporus TB32, R. microsporus TB55 dan inokulum komersial secara terpisah. Selanjutnya, uji organoleptik, pengukuran aktivitas antioksidan, analisis proksimat dilakukan terhadap setiap tempe yang berhasil diproduksi. Hasil penelitian ini menunjukkan bahwa cita rasa tempe menggunakan R. microsporus TB32 adalah yang paling disukai panelis. R. microsporus TB23, R. microsporus TB32, dan R. microsporus TB55 dapat menghasilkan tempe dengan kualitas yang sama dengan penelitian sebelumnya dan sesuai dengan syarat mutu tempe berdasarkan SNI 31144:2015 kecuali dalam hal warna. R. microsporus TB23, R. microsporus TB32, dan R. microsporus TB55 menghasilkan tempe berwarna kekuningan. Oleh sebab itu, informasi tentang warna kuning tersebut perlu dikaji lebih lanjut. Kesimpulannya, R. microsporus TB32 adalah inokulum yang paling baik untuk menghasilkan tempe dan dikembangkan sebagai inokulum tempe jika dibandingkan dengan R. microsporus TB23 dan R. microsporus TB55.Quality of Tempeh using Rhizopus microsporus TB23, R. microsporus TB32, and R. microsporus TB55 Originating from the "Waru Leaf" InoculumAbstractRhizopus microsporus TB23, R. microsporus TB32, and R. microsporus TB55 have been successfully isolated from the "hibiscus leaf" resulting good quality of tempeh but still on laboratory scale. Therefore, this study aims to compare the quality of tempeh produced with R. microsporus TB23, R. microsporus TB32, and R. microsporus TB55 from the "waru leaf" inoculum in small scale production. Tempe was made in a small scale tempe producer in Serpong-Tangerang. Tempeh was made from 300 g of soybeans. Each tempeh was inoculated with R. microsporus TB23, R. microsporus TB32, R. microsporus TB55 and commercial inoculum, respectively. Organoleptic test, measurement of antioxidant activity, and proximate analysis were carried out for each tempeh to analyze its quality. The results of this study indicate that the taste of tempeh produced by R. microsporus TB32 was the most preferred by panelists. R. microsporus TB23, R. microsporus TB32, and R. microsporus TB55 produced tempe with similar quality as previous studies and in accordance with SNI 31144: 2015 except color performance. R. microsporus TB23, R. microsporus TB32, and R. microsporus TB55 produced yellowish-colored tempeh. In conclusion, R. microsporus TB32 was better tempeh inoculum than R. microsporus TB23 and R. microsporus TB55.
Kualitas Tempe Menggunakan Rhizopus delemar TB 26 dan R. delemar TB 37 yang Diisolasi dari Inokulum Tradisional Tempe "daun waru" Tati - Barus; Dika Putri Salim; Anastasia Tatik Hartanti
Jurnal Aplikasi Teknologi Pangan Vol 8, No 4 (2019): November 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (520.553 KB) | DOI: 10.17728/jatp.5541

Abstract

Mikroorganisme utama dalam pembuatan tempe ialah Rhizopus. Penelitian ini bertujuan untuk mendapatkan informasi tentang potensi Rhizopus delemar TB 26 dan R. delemar TB 37 yang berasal dari "daun waru" dalam menentukan kualitas tempe. Tempe dibuat menggunakan R. delemar TB 26 (Tempe TB 26), R. delemar TB 37 (Tempe TB 37), dan inokulum komersial tempe (Tempe K). Uji organoleptik, aktivitas antioksidan, dan analisis proksimat telah dilakukan untuk menentukan kualitas tempe. Hasil penelitian menunjukkan bahwa tekstur, warna dan komposisi kimia Tempe TB 26, Tempe TB 37, dan Tempe K memenuhi syarat mutu tempe yang ditetapkan di Indonesia yang tertera pada SNI 3144:2015. Secara organoleptik, citarasa Tempe TB 26 dan Tempe TB 37 lebih disukai panelis dibandingkan dengan Tempe K. Dengan demikian, R. delemar TB 26 dan R. delemar TB 37 yang masing masing digunakan membuat Tempe TB 26 dan Tempe TB 37 berpotensi dikembangkan sebagai inokulum tempe. Kesimpulannya, penelitian ini telah berhasil untuk menganalisis kualitas Tempe TB 26 dan Tempe TB 37 yang dibandingkan dengan tempe komersial.Quality of Tempeh using Rhizopus delemar TB 26 and R. delemar TB 37 Isolated from Traditional Inoculum of Tempeh "daun waru"AbstractRhizopus is the main microorganism in tempeh fermentation. This study aims to obtain information about the potential of R. delemar TB 26 and R. delemar TB 37 isolated from traditional inoculums of tempeh "waru leaves" in determining the quality of tempeh. Tempeh was made using R. delemar TB 26 (Tempe TB 26), R. delemar TB 37 (Tempe TB 37), and commercial inoculum of tempeh (Tempe K). Organoleptic test, antioxidant activity, and proximate analysis were done to measure the quality of tempeh. The results showed that the texture, color and chemical composition of Tempe TB 26 and Tempe TB 37 fulfilled the tempeh quality requirements as stated in SNI 3144: 2015. Tempe TB 26 and Tempe TB 37 were more preferred by panelists compared to Tempe K. Therefore, R. delemar TB 26 and R. delemar TB 37, which were used to make Tempe TB 26 and Tempe TB 37, could potentially be developed as tempeh inoculum. As conclusion, Tempe TB 26 and Tempe TB 37 could be analyzed and the comparison to commercial tempeh was also successfully identified.
Socialization of Tempeh as Organic and Healthy Food for Household Mother in The South Tangerang City Anastasi Tatik Hartanti; Yasinta Ratna Esti Wulandari; Rory Anthony Hutagalung; Tati Barus
MITRA: Jurnal Pemberdayaan Masyarakat Vol 2 No 2 (2018): MITRA: Jurnal Pemberdayaan Masyarakat
Publisher : Institute for Research and Community Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25170/mitra.v2i2.103

Abstract

Tempeh is a traditional Indonesian food that has many advantages as food and the process of making it is quite simple. However, the community knowledge about tempeh and the skills to produce healthy tempeh are still low. This community service aimed to increase the knowledge about tempeh and to improve the skills of its manufacturers in making healthy and good quality tempeh. The activities were carried out for mothers living in Villa Dago Tol complex, Ciputat, South Tangerang 15414, by using the methods of counseling, demonstration, and mentoring. Monitoring was conducted to measure the success rate of participants in producing healthy tempeh. The level of community knowledge about tempeh was evaluated through survey method. The results of counseling, demonstration, and mentoring succeeded in improving the participant skills as seen from the participants' success in following the healthy tempeh-making procedure. The results were also reinforced by the results of monitoring where all participants managed to create healthy tempeh. Survey results showed participants’ increasing knowledge of healthy tempeh and motivation in producing healthy tempeh. Assessment of participants showed good results, especially in improving knowledge (73% stated strongly agree and the rest agree). The ability of the facilitators in delivering the material was also considered good by the participants (92% stated strongly agree and the rest agree). As a follow-up, the participants suggested that the training be extended to the other communities and the training also include a variety of topics such as the manufacturing of tofu, healthy food processing, sewing, and many others.
Training for Hygienic Tofu Making at WKRI Paroki St. Ignatius Loyola Semplak, Bogor Tati Barus; Yasinta Ratna Esti Wulandari; Rory Anthony Hutagalung; Dionysius Subali
MITRA: Jurnal Pemberdayaan Masyarakat Vol 4 No 1 (2020): MITRA: Jurnal Pemberdayaan Masyarakat
Publisher : Institute for Research and Community Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25170/mitra.v4i1.950

Abstract

Tofu is a traditional Indonesian food that has many advantages and is made with a very simple manufacturing process. However, knowledge about tofu and the process of making hygienic and healthy tofu is still low in Indonesia. Therefore, the present community service aims to improve public knowledge about tofu as a healthy food and how tofu is made. The community service activities were implemented to residents of the WKRI at Paroki St. Ignatius Loyola, Semplak, Bogor 16310, which consisted of counseling, demonstration, and mentoring methods. Monitoring was conducted to measure the level of success achieved by participants in producing healthy tofu. Participants' perceptions about tofu were evaluated through a survey method and improving knowledge was measured through tests (pretest and posttest). The results of counseling, demonstration, and mentoring succeeded in improving the participants' skills as evidenced by their success in making hygienic and healthy tofu. The survey results showed participants' improving knowledge about hygienic and healthy tofu and participants’ higher motivation to produce hygienic and healthy tofu independently. All participants appreciated the community service activities. They also appreciated the exceptional ability of the facilitator in delivering the materials.
Co-Authors . Melani ADI YULANDI Agustin Wydia Gunawan Alfonsus Samuel Satya Pradipta AMANDA KRISTANI Anastasi Tatik Hartanti Anastasia Tatik Hartanti Antonius Suwanto Aris Tri Wahyudi Ashar, Meinanda Bibiana W Lay BIBIANA W LAY Bibiana Widiyati Lay C Hanny Wijaya Cynthia Angela David Tandjung Dika Putri Salim Dionysius Subali EVELINE AYU Fransiska Maya GABRIELA GIOVANIA Griselda Griselda Griselda, Griselda IVAN HANJAYA Jason Wiranata Sanjaya Jazzieca Yokota JOANITA SADELI Joshua Mulyawan Linda Wati Lydia Natalia Wijaya Muhammad Agus Muljanto Natalia Wijaya, Lydia QURROTA A’YUN Reza Arif Rahman Rianita Pramitasari Rory Anthony Hutagalung Saint Chalista Soewono, Arka Dwinanda Tan Watumesa Agustina Tindaon, Lucia Idelia Ulina Vivitri Dewi Prasasty Warjoto, Renna Eliana Wicaksono, Wisnu Adi Widyah Widyah Widyah, Widyah Wisnu Adi Wicaksono Yasinta Ratna Esti Wulandari Yogiara Yogiara