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All Journal Buletin Udayana Mengabdi Jurnal Teknologi Pangan dan Gizi Biogenesis: Jurnal Ilmiah Biologi Prosiding Seminar Biologi Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya BIOLINK (Jurnal Biologi Lingkungan, Industri, Kesehatan) MITRA: Jurnal Pemberdayaan Masyarakat Riau Journal of Empowerment Journal Health & Science : Gorontalo Journal Health and Science Community Bhakti Persada Jurnal Aplikasi IPTEKS Jurnal Riset Kesehatan Nasional JPKMI (Jurnal Pengabdian Kepada Masyarakat Indonesia) Journal SAGO Gizi dan Kesehatan Poltekita: Jurnal Pengabdian Masyarakat Mitra Mahajana: Jurnal Pengabdian Masyarakat Food Scientia: Journal of Food Science and Technology JRKN Jurnal Abdi Masyarakat Seminar Ilmiah Nasional Teknologi, Sains, dan Sosial Humaniora (SINTESA) Seminar Nasional Aplikasi Iptek (SINAPTEK) Jurnal Kesehatan Terpadu JURNAL KESEHATAN, SAINS, DAN TEKNOLOGI (JAKASAKTI) Paradharma: Jurnal Aplikasi IPTEK Jurnal Abmas
Purwaningtyas Kusumaningsih
Universitas Dhyana Pura
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Social Sciences

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Formulasi minuman sinbiotik dengan okara (Glycine max) dan probiotik Lactiplantibacillus plantarum Dad-13 Suplig, Angelina Christine; Agung Yogeswara, Ida Bagus; Kusumaningsih, Purwaningtyas; Puspaningrum, Dylla Hanggaeni Dyah
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 3B (2024): Nopember
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i3B.1818

Abstract

Background: Okara is the byproduct of soymilk production process. Okara contains high nutritional value and considered as a source of oligosaccharide. Oligosaccharide in okara will stimulate the growth of probiotic bacteria and thus showed prebiotic effect. The underutilization of goat milk can be used as a carrier for probiotic bacteria as well as to develop sinbiotic functional foods.Objective: This study aims to determine the formulation of fermented goat's milk with the addition of okara (glycine max) as a synbiotic drink to obtain dietary fibre, amino acid profiles as well as microbiology and sensory profiles.Methods: Randomized complete designed were used in this study with 5 formulations with the addition of okara. The study was conducted in Laboratorium Sains Dasar Universitas Dhyana Pura in July of 2023. The okara was obtained at local tofu producer in Denpasar, whereas goat milk was obtained from milk distributor located in Denpasar. The populations of this study were okara and goat milk that already thoroughly cleaned and pasteurised. Data collection was performed in the laboratory and all data were analyzed using Anova and Duncan with significant levels of 95%.Results: The study showed that the addition of 5% okara (F4) (Glycine max) was the most prefarable symbiotic drink. Based on proximate analysis, the F4 contained water 88.58%, fat 1.11%, protein 2.17%, carbohydrate 7.656%, total LAB 5.05 x 108 CFU/ mL, essential amino acids, and 2.19% dietary fiber. Based on sensory tests, formulation 1 (0%) and formulation 4 (5%) had overall significant differences.Conclusion: The addition of okara 5% with goat's milk can be used as a synbiotic drink. The formulation with the addition of 0% okara and 5% okara have overall significant differences in terms of taste, texture, aroma and also color.
Training on pricing, profit, and packaging Dian Kristawati product, in Kemoning Bali Purwaningtyas Kusumaningsih; Ni Made Erpia Ordani Astuti; Rai Gina Artaningrum
Jurnal Abmas Vol. 26 No. 1 (2026): Jurnal Abmas
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/abmas.v26i1.7

Abstract

The Dian Kristawati women's group, located in Kemoning Village, Klungkung, Bali, has developed processed okara products in various forms, including chips, cakes, brownies, cookies, and nuggets. No other okara-based products are being sold in Klungkung Regency, so the partners aim to create packaging labels that provide information and identify the uniqueness of okara products, thereby increasing awareness and sales. This service aims to assist in creating labels for the five partner products and in adapting them to the partners' wishes and conditions. The methods used in this project are participatory, involving partners in creating the packaging labels, as well as qualitative and quantitative methods, namely determining partners' preferences for product labeling based on interview results to identify their needs. Technology development involved assisting with using the Canva program to create packaging labels for partner products. As a result of this community service, the partners now have five packaging labels containing information about the uniqueness of the products, the identity of the partners with the name Dian Kristawati Tresna Asih Klungkung, and the partners' contact details and social media addresses, which contain information about the production and types of okara products.    Abstrak Kelompok wanita Dian Kristawati berlokasi di Desa Kemoning, Klungkung Bali memiliki pengembangan produk olahan okara berupa keripik, bolu, brownies, kukis dan nuget. Penjualan produk di kabupaten Klungkung berbahan okara belum ada yang membuat olahan serupa, oleh karena itu mitra ingin membuat label kemasan yang dapat memberikan informasi dan identitas tentang kekhasan produk olahan okara supaya dapat dikenal dan meningkatkan penjualan. Tujuan pengabdian ini adalah untuk memberikan pendampingan dalam membuat label kelima produk mitra dan disesuaikan dengan keinginan serta kondisi mitra. Metode yang digunakan dalam pengabdian ini adalah partisipatif dengan melibatkan mitra dalam membuat label kemasan, kualitatif dan kuantitatif yaitu mengetahui keinginan mitra tentang kebutuhan labeling produk berdasarkan hasil wawancara untuk mengetahui kebutuhan mitra. Pengembangan teknologi dengan memberikan pendampingan penggunaan program Canva dalam membuat label kemasan produk mitra. Hasil dari pengabdian ini mitra memiliki lima label kemasan berisikan informasi kekhasan produk, identitas mitra dengan nama Dian Kristawati Tresna Asih Klungkung dan kontak serta alamat media sosial mitra didalamnya berisikan tentang informasi pembuatan, dan jenis olahan okara. Kata Kunci: identitas produk; informasi produk label; kemasan
Co-Authors Agung Yogeswara, Ida Bagus Ayu Wita Kusumawati, I Gusti Chrissanti Banimema Dachi, Milafebriani Dessy Restia Yuningsih Diah Widiawati Retnoningtias Diah Widiawati Retnoningtyas Diah Widiawati Retnoningtyas Diaris, Made Dylla Hanggaeni Dyah Puspaningrum Ester Verninde I Gede Mustika I Gede Mustika I Gede Mustika I Gede Mustika I Gede Mustika I Gusti Ayu Wita Kusumawati I Made Gde Sudyadnyana Sandhika Ida Bagus Agung Yogeswara Ida Bagus Ketut Mantra Ida Bagus Mantra Kalumbang, Handriany Ines Kurniati , Ni Made Kusumawati, IGAW Luh Eka Rahayu Ambarawati Luh Eka Rahayu Ambarawati Made Diaris Mantra, Ida Bagus Ketut Mboru, Adriana Dehi Ni Ketut Wiradnyani Ni Luh Utari Sumadewi Ni Made Diaris Ni Made Erpia Ordani Astuti Ni Made Kurniati Ni Made Ria Sanistya Kusuma Ni Putu Eny Sulistyadewi Ni Wayan Nursini Putri, Dewi Mega Anggreni Rai Gina Artaningrum Rai Riska Resty Wasita Sumadewi, Ni Luh Utari Suplig, Angelina Christine Yogeswara, Ida Bagus