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All Journal AgriHumanis: Journal of Agriculture and Human Resource Development Studies Jurnal Pengabdian Dharma Wacana
Mika Margareta
Balai Pelatihan Pertanian Lampung
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Medicine & Pharmacology Social Sciences

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PELATIHAN PENGELOLAAN UBI KAYU MENJADI MOCAF BAGI KWT DESA BOGOREJO KECAMATAN GEDONG TATAAN, KABUPATEN PESAWARAN Mika Margareta; Maryani Maryani
Jurnal Pengabdian Dharma Wacana Vol 1, No 2 (2020): Jurnal Pengabdian Dharma Wacana
Publisher : Yayasan Pendidikan dan Kebudayaan Dharma Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37295/jpdw.v1i2.27

Abstract

Desa Bogorejo, Kecamatan Gedong Tataan, Kabupaten Pesawaran masih belum mampu mengembangkan potensi ubi kayu untuk menjadi agroindustri. Kegiatan ini bertujuan untuk menambah pengetahuan dan keterampilan KWT Desa Bogorejo dalam meningkatkan nilai tambah ubi kayu menjadi MOCAF dengan memberdayakan Kelompok Wanita Tani (KWT) di Desa Bogorejo. Metode yang digunakan adalah metode ceramah dan diskusi pada pemaparan materi dan demonstrasi dan praktik pada tahapan pengolahan ubi kayu menjadi MOCAF. Hasil yang dicapai adalah peningkatan pengetahuan dan keterampilan serta bertambahnya (kesadaran) sikap dan wanita tani Desa Bogorejo dalam melakukan pengolahan ubi kayu menjadi MOCAF.
Pengaruh Lama Perendaman Biji Kedelai (Glycine max L.Merr) terhadap Karakateristik Organoletik Susu Kedelai Mika Margareta
AgriHumanis: Journal of Agriculture and Human Resource Development Studies Vol. 2 No. 1 (2021): April 2021 (AgriHumanis: Journal of Agriculture and Human Resource Development
Publisher : Balai Pelatihan Pertanian Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46575/agrihumanis.v2i1.90

Abstract

Soybeans (Glycine max (L) Merr.) are legumes that contain high vegetable protein, fat source, vitamins, and minerals. One of the products is soy milk. Soy milk has a strong beany flavour and a chalky mouthfeel. The flavour of soybeans in soy milk can be reduced by applying the appropriate processing techniques. One of the important steps in processing soybeans into soy milk is to soak soybeans. Studies related to soaking soybeans to soy milk are rarely found. This research was intended to find out the long-lasting influence of soybean to the organoleptic characteristics of soy milk so that the soy milk is produced by its acceptance (good acceptance). A completely randomized design was used with three treatments of soybean soaking long as follows, 6 hours, 12 hours, and 24 hours. The organoleptic data was carried out with ANOVA method at α=5% and followed by DMRT. The results showed that long soaking the soybean only affected the level of taste and overall acceptance of soy milk. In addition, the best soaking time of soybean was 12 hours because it was able to influence the taste level of flavor with the highest acceptance and the most distinct acceptance compared to other treatment with a preferred assessment score and gave the highest value of the favorite level on all parameters.
Co-Authors Maryani Maryani