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All Journal SINTA Journal (Science, Technology, and Agricultural) Jurnal Dehasen Untuk Negeri
Hilda Meisya Arif
Department Of Agricultural Technology, Faculty Of Agriculture, Universitas Dehasen Bengkulu
Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science Physics Public Health Veterinary Other

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EFFECT OF THE ADDITION OF GINGER AND PANDAN EXTRACT ON SOY MILK PROCESSED Hilda Meisya Arif; Eska Prima Monique Damarsiwi
SINTA Journal (Science, Technology, and Agricultural) Vol 2, No 2 (2021)
Publisher : Perkumpulan Dosen Muda (PDM) Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37638/sinta.2.2.39-47

Abstract

Soy milk is a processed product derived from soy bean extraction. Protein contained in soy milk has almost the same amino acid content as animal milk so it can be used as a substitute milk for those who are allergic to animal milk. This soy milk processing does not need to use equipment that is complicated enough, just a simple tool and without special skills. Ginger (Zingiber officinale Roscoe) is one of the findings that belong to the living pharmacy plant, which is believed to eliminate colds, prevent or reduce influenza, cough rheumatism and as an analgesic and anti-inflammatory medicine. Pandan (Pandanaceae) is a monocot plant that has a distinctive aroma.  Pandan also has a green color that can be used as a dye to add to the appeal of soy milk.  Fragrance in pandans can be used for sedatives and at certain levels useful in shortening sleep induction. Testing used 30 panelists with the RAL method and organoleptic testing of color, taste and aroma. The results showed that the PH in soy milk at the treatment of P1,P2,P3 experienced a significant increase so it can be said that the pH of soy milk with the addition of extrax percentage of ginger and pandan by (2%.5% and 7%) increased. Increased PH in soy milk results in the taste of soy milk increasingly bitter and bitter. In organoleptic testing the color of the P2 treatment was preferred by panelists with a value of 4.78. Organoleptic taste obtained the results of P1 has a value of 3.5 which means panelists prefer the taste of soy milk with a treatment of 2% extrax ginger and pandan. Sendagkan on organoleptic testing aroma panelists prefer P3 treatment with a value of 3.76.
Economical Pizza sebagai Produk Unggulan Berbasis Jamur Kelapa Sawit di Desa Lubuk Lagan Kabupaten Seluma Provinsi Bengkulu Hesti Nur'aini; Evi Andriani; Hilda Meisya Arif; Novi Sari Ningsih; Riki Meinaki
Jurnal Dehasen Untuk Negeri Vol 1 No 2 (2022): Juli
Publisher : Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (581.197 KB) | DOI: 10.37676/jdun.v1i2.2209

Abstract

Lubuk Lagan Village, Seluma Regency, Bengkulu Province has great potential in the production of palm mushrooms, so that it can be developed into processed food products of high economic value. Community service activities have been carried out with the aim of increasing the knowledge and skills of women's groups in Lubuk Lagan Village, Seluma Regency, in terms of processing technology, packaging and marketing of Economical Pizza with palm mushroom topping. The activity was carried out in three stages, namely socializing the potential and nutritional value of oil palm mushrooms, processing and packaging technology for economical pizza as well as profit analysis and price estimation of Economical Pizza products. The results of the activity showed that the enthusiasm of the women's group in Lubuk Lagan Village was very high, which was shown by their response and interest during the activity. With this activity, the knowledge and skills of the women's group in Lubuk Lagan Village regarding the potential of oil palm mushrooms as raw material for economical pizzas has increased for the better. The results of the profit analysis an economical pizza business, the production cost for one dough is Rp. 20.000,- for 16 slices of pizza. If sold at a price of Rp. 3,000, - per piece, it will get a profit of Rp. 16.000,- or 80%.
Co-Authors Eska Prima Monique Damarsiwi Evi Andriani Hesti Nur’aini Novi Sari Ningsih Riki Meinaki