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Rozana Zuhri
STKIP YPM Bangko
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Pengaruh Jenis Starter Bakteri Asam Laktat terhadap Produksi Asam Laktat dan Kadar Protein dalam Pembuatan Yoghurt Kacang Hijau (Phaseolus radiatus L.) Rozana Zuhri
Eduscience Development Journal Vol. 1 No. 2 (2019): Eduscience Development Journal (EDJ)
Publisher : Pendidikan Biologi FKIP UMMY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1270.56 KB) | DOI: 10.36665/edj.v1i2.131

Abstract

Yoghurt Green beans (Phaseolus radiatus L.) is a dairy product green beans fermented with the help of lactic acid bacteria (LAB). This green bean fermentation of milk has many benefits, among others, to preserve food products, provide texture and taste or flavor of the food product. In addition fermentation with BAL will reduce the unpleasant odors that are not favored by consumers on green bean milk. Work lactic acid bacteria (LAB) in fermented milk can help improve health, for people who suffer from lactose intolerance and can increase the protein content in green beans. As for the purpose of this research was to study the effect of lactic acid bacteria starter to the production of lactic acid and the protein content in the manufacture of yoghurt green beans (Phaseolus radiatus L.).This research was conducted in the laboratory of Biology STKIP Bangko YPM in October-December 2015. In this research, testing tertitrasi total lactic acid and protein content. This study uses a RAL (Complete Random Design). Type starter bacteria used are Lactobacillus bulgaricus, Streptococcus thermophillus and a combination of Lactobacillus bulgaricus with Streptococcus thermophillus. Starter concentration used was 5%. While the research results were analyzed using ANOVA, if the result of variance showed a difference, then followed by a further test DNMRT at the level of 5%. The results of this study indicate that the type of starter significant effect on the protein content of yogurt green beans while total lactic acid is not significant. The combination starter of Lactobacillus bulgaricus and Streptococcus thermophillus with a concentration of 5% which gives the best results the protein content of yogurt green beans that is equal to 14.592%. It can be concluded that this type of mixed starter of Lactobacillus bulgaricus and Streptococcus thermophillus influenced the protein content of yogurt green beans.
Pemanfaatan Minyak Jelantah menjadi Lilin Aromaterapi pada Siswa Kelas X SMKN 10 Merangin Zuhri, Rozana; Marlina, Leni; Wulandari, Eko; Yulianti, Eni; Andriyanto, Andriyanto
ADMA : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 3 No 2 (2023): ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Publisher : LPPM Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/adma.v3i2.2530

Abstract

Cooking oil that has been used will become used oil or used cooking oil. If this used cooking oil is reused continuously, it will have a negative impact on the health of the body and if it is disposed of carelessly it will pollute the environment. Used cooking oil needs to be minimized through recycle or reduce. Environmental pollution caused by used cooking oil has become an environmental problem with a wide impact. One solution to overcome this problem is to process used cooking oil as an alternative material for making aromatherapy candles. The type of community service applied is in the form of training. Methods The activities carried out using experimental methods and direct practice on how to make aromatherapy candles using used cooking oil. From the results of this community service activity, it was concluded that the increased knowledge of class X students of SMKN 10 Merangin regarding the impact of the use and disposal of used cooking oil on the environment and increased student skills regarding the manufacture of recycled products from used cooking oil in the form of aromatherapy candles.
Pelatihan Pembuatan Susu Kedelai Kepada Siswa Di Mts Sulthon Fattah Ratih, Arista; Yulianti, Eni; Handayani, Pitri; Zuhri, Rozana; Marlina, Leni; Wulandari, Eko; Elita, Defa Fit
Journal Of Human And Education (JAHE) Vol. 4 No. 3 (2024): Journal of Human And Education
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jh.v4i3.1011

Abstract

Soy protein has the highest content of essential amino acids compared to other legumes. Although soy milk has high nutritional benefits, there is still a lack of understanding and skills among students related to how to make it. In this context, efforts are needed to provide students with an understanding and practical skills regarding the benefits of soy milk and how to make it independently. The purpose of the service activity is to provide training on the process of making soy milk in a simple and practical way. The service activities were carried out at Madrasah Tsanawiyah (MTs) Sulthon Fattah. These results and discussions provide a positive picture of the role of education in shaping healthy behaviors and lifestyles, and illustrate the potential of students as agents of change in their communities. Through the sustainability of this kind of initiative, it is hoped that positive changes in the health and diet of the community can be realized in the future.
Co-Authors Andrea, Eastu Septine Andriyanto Andriyanto Andriyanto Apriza Hongko Putra Ardila Putri Wiadril Diatri, Eka Aulia Eastu Septine Andrea Eka Aulia Diatri Ela Wiana Elita, Defa Fit Eni Yulianti Gultom, Ratna Sari Handayani, Pitri Joko Pramuseto Leni Marlina Leni Marlina Mei Lannie Ayu Putri Mesi Diana Sari Pitri Handayani Putra, Apriza Hongko Ratih, Arista Ratna Sari Gultom Ria Andrianis Rodiantifitri Nengsih Sintia Wulandari Viza, Rivo Yulse Wulandari, Eko