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All Journal HAYATI Journal of Biosciences Jurnal Ilmu Pertanian Indonesia VALENSI Biospecies Jurnal MIPA AL KAUNIYAH Buletin Plasma Nutfah Transformasi: Jurnal Pengabdian Masyarakat Unnes Science Education Journal Wikrama Parahita : Jurnal Pengabdian Masyarakat Jurnal Penelitian Pendidikan IPA (JPPIPA) Biosfer: Jurnal Pendidikan Biologi Jurnal Mikologi Indonesia Bioma : Jurnal Biologi Indonesia Biosaintifika: Journal of Biology & Biology Education Acta Biochimica Indonesiana Health Information : Jurnal Penelitian Jurnal Riset Sains dan Kimia Terapan Journal of Microbial Systematics and Biotechnology JSMARTech : Journal of Smart Bioprospecting and Technology Jurnal Pengabdian kepada Masyarakat Nusantara Aptekmas : Jurnal Pengabdian Kepada Masyarakat Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Buitenzorg: Journal of Tropical Science Jurnal Bioteknologi & Biosains Indonesia (JBBI) Jurnal Bioteknologi & Biosains Indonesia
Dalia Sukmawati
Universitas Negeri Jakarta
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Journal : Biospecies

 1 
PENGARUH SUBSTITUSI TEPUNG KULIT BIJI KAKAO PADA SOFT COOKIES TERHADAP KANDUNGAN GIZI DAN DAYA TERIMA KONSUMEN ANAK USIA SEKOLAH DASAR Medita, Havana Zahra; Rusilanti, Rusilanti; Sukmawati, Dalia
Biospecies Vol. 16 No. 2 (2023): Juli 2023
Publisher : Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/biospecies.v16i2.29934

Abstract

This research aims to analyze the effect of substitution of cocoa bean shell flour in soft cookies on the nutritional content and consumer acceptability of elementary school age children. The samples in this research were soft cookies substituted for cocoa bean shell flour with three treatments, namely percentages of 10%, 20% and 30%. This research was carried out in the initial stages, namely proximate testing of the nutritional content of soft cookies and organoleptic testing carried out by 20 untrained panelists from Bani Saleh 1 Elementary School students and 20 untrained panelists from Margahayu VIII Elementary School students with assessment aspects including taste, color, aroma, and texture. The results of the proximate test data show that soft cookies meet the national standard quality requirements for nutritional content, namely protein content and fat content. The results of Friedman's test data show that the soft cookies that many students at Bani Saleh 1 Elementary School like are soft cookies with a substitution percentage of 10% with an average value for the taste aspect of 3.80, the aroma aspect of 3.50, and the texture aspect of 3.60. Meanwhile, Friedman's test data shows that the soft cookies that many students at SDN Margahayu VIII like are soft cookies with a substitution percentage of 30% with an average value for the taste aspect of 3.60 and the texture aspect of 3.65. The conclusion of this research is that the best formula for soft cookies substituted for cocoa bean shell flour based on organoleptic tests in two elementary schools and proximate tests that have been carried out is soft cookies with 10% substitution. Keywords: Cocoa Bean Shell Flour, Consumer Acceptability, Nutritional Content, and Soft Cookies   Abstrak Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung kulit biji kakao pada soft cookies terhadap kandungan gizi dan daya terima konsumen anak usia sekolah dasar. Sampel dalam penelitian ini adalah soft cookies subtitusi tepung kulit biji kakao dengan tiga perlakuan, yaitu persentase 10%, 20%, dan 30%. Penelitian ini dilakukan dengan tahapan awal adalah pengujian proksimat dari kandungan gizi soft cookies  dan pengujian organoleptik yang dilakukan oleh 20 orang panelis tidak terlatih siswa SD Bani Saleh 1 dan 20 orang panelis tidak terlatih siswa SDN Margahayu VIII dengan aspek penilaian meliputi aspek rasa, warna, aroma, dan tekstur. Hasil dari data uji proksimat menunjukkan bahwa soft cookies yang sudah memenuhi persyaratan mutu standar nasional kandungan gizi adalah kadar protein dan kadar lemak. Hasil dari data uji Friedman menunjukkan bahwa soft cookies  yang banyak disukai siswa dan siswi SD Bani Saleh 1 adalah soft cookies dengan persentase substistusi 10% dengan nilai rata-rata aspek rasa 3,80, aspek aroma 3,50, dan aspek tekstur 3,60. Sedangkan dari data uji Friedman menunjukkan bahwa soft cookies yang banyak disukai siswa dan siswi SDN Margahayu VIII adalah soft cookies dengan persentase substistusi 30% dengan nilai rata-rata aspek rasa 3,60 dan aspek tekstur 3,65. Kesimpulan pada penelitian ini bahwa formula terbaik dari soft cookies substitusi tepung kulit biji kakao berdasarkan uji organoleptik di dua sekolah dasar dan uji proksimat yang telah dilakukan adalah soft cookies dengan substitusi 10%. Kata Kunci: Daya Terima Konsumen, Kandungan Gizi, Soft Cookies, dan Tepung Kulit Biji Kakao.
Optimization of Information and Communication Technology: Digital Innovation for Sustainable Agriculture Nurhidayat, Diat; Sukmawati, Dalia
Biospecies Vol. 17 No. 2 (2024): Juli 2024
Publisher : Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/biospecies.v17i2.36710

Abstract

The development of the times in the generation Z era, uses information technology so much that it cannot be separated from today’s daily life. This requires us to increasingly utilize this technology to provide positive impacts rather than negative effects. One use that can be used in the field of biology is to provide digital innovation to help people understand how to learn about oyster mushroom cultivation by the community. Fungi are a group of multicellular eukaryotic fungi with body parts consisting of a base. The group of fungi that have a basidium or are known as fruiting bodies are a group of macroscopic fungi. This group of macroscopic fungi has very high nutritional value. High protein and cellulase are one of the nutritional values contained in these fungi. Macroscopic fungi are often found in forest areas or plantations in rural areas. Edible mushrooms are a food ingredient that contains complete nutrition. Fungi can also be used as a medicinal ingredient. Ling-zhi fungus (Ganoderma sp.) is an ingredient in anticancer drugs, increasing fitness, lowering blood sugar, lowering cholesterol, destroying carcinogens, and antibacterial. Shiitake (Lentinus edodes), maitake (Grifola frondosa) and oyster (Pleurotus sp.) mushrooms have been used as antimicrobial, anti-inflammatory, antioxidant, anti-cholesterol, anti-cancer, antiviral and immunomodulator (Wasser, 2002). The benefits and knowledge regarding the potential of large mushrooms have not been well explored. One of the efforts that will be made in community service in Rajadesa village is to provide knowledge to the surrounding community to utilize the potential of natural resources around the village in order to cultivate large mushrooms, namely Pleurotus sp. The potential for villages with cold temperatures can be used as a place for mushroom cultivation coupled with the optimization of simple information technology to assist in the extension process. The results of the technological innovation used in the service will be carried out for two days with the education stage on how important it is to have the ability to cultivate mushrooms. The next stage is counseling regarding techniques for cultivating large mushrooms by utilizing the natural potential that exists in the countryside. As a result of the service, it is hoped that the community will have knowledge about the health benefits of mushrooms, the types of mushrooms that can be cultivated and education regarding mushroom cultivation techniques.
Co-Authors . HERNAYANTI A.S. Satyaningtijas Abomoelak, Bassam Abumoelak, Bassam Adinda Myra Amalia Putri Agung Gumelar Agussetiandari, Indah Akbar, Dandy Andarwanti, Suci Anggraeni, Rosita Gio Atikah Nur Rahmawati Atin Supiyani Atin Supiyani Axel Mareta Ayu Berkahingrum Azzahra, Maharanianska Balqis, Mutia Balqis Bassam Abomoelak Berkahingrum, Ayu Dandy Akbar Juliansyah Daniel Ramadhan Diat Nurhidayat Dwi Ningsih Susilowati El Enshasy, Hesham El Enshasy, Hesham Ali El-Enshasy, Hesham Ali Elenshasy, Hesham Ali Endang Sri Purwanti Endang Sri Purwanti Fahriza, Tiara Fera Kurniadewi Fikriyyah, Nabilah Nov Fitriyanti, Anisa Gladys Indira Putri Guspri Devi Artanti Hanifia Rizky HD Marham Hernayanti Hernayanti Hesham Ali El-Enshasy I Made Wiranatha Iman Hidayat Iman Hidayat Irma Ratna Kartika Irvan Maulana Ismaya Krisdawati Jefferson Lynford Declan Juliansyah, Dandy Akbar Kartika, Irma Ratna koekoeh santoso Krisdawati, Ismaya Kurniadewi, Fera Lita Citra Dewi Maharanianska Azzahra Marham, Hilma Dianti Maulana, Irvan Medita, Havana Zahra Moersilah, Moersilah Muktiningsih Nurjayadi Musie, Royna Rahma Nabila, Dasilva Azka NASTITI KUSUMORINI Nuniek Ina Ratnaningtyas Nur Afifah, Zakiah Nuraeni Ekowati Nuraeni Ekowati, Nuraeni Pinkan Amanda Putri Priyo Wahyudi Puspitasari, Sherly Indah Putri Novitasari Putri, Adinda Myra Amalia Putri, Gladys Indira R Rusdi R. Haryo Bimo Setiarto, R. Haryo Bimo RADEN HARYO BIMO SETIARTO Raden Haryo Bimo Setiarto Rahmawati, Atikah Nur Retno Widowati Rheva Amadea Rini Fahmi, Melta Rista Putri Nur Ifa Roshanida A. Rahman Rosita Gio Anggraeni Rusdi Rusdi Rusilanti Rusilanti Rustam, K. Yoswita RUSTAM, YOSWITA Saamia, Vira Saamia4, Vira Saputro, Dwi Anna Oktaviani Sari, Dessy Putriana Sekar Liyundzira Shabrina, Andisa Shangkara, Muhammad Arkent Sri Rahayu Sri Rahayu SRI RAHAYU Suci Andarwanti Sulistiyani Supiyani, Atin Supiyani, Atin Supiyani Supriyatin Supriyatin Tiara Fahriza Tri Handayani Tri Handayani Kurniati Umiatin Vira Saamia Wiranatha, I Made Wulandari, Tria Putri Yadi Suryadi Yohana Caroline Sihombing Yohannes Eka Cordias Buulolo Yunita Sari Zahra, Lamya Nauratu