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All Journal Cakrawala Pendidikan Journal of Education and Learning (EduLearn) Indonesian Journal of Business and Entrepreneurship (IJBE) Jurnal Jaffray Al-Adyan: Jurnal Studi Lintas Agama AL ISHLAH Jurnal Pendidikan JIPF (Jurnal Ilmu Pendidikan Fisika) UICELL Conference Proceeding Journal of Education Technology Evangelikal: Jurnal Teologi Injili dan Pembinaan Warga Jemaat Fidei: Jurnal Teologi Sistematika dan Praktika BIA': Jurnal Teologi dan Pendidikan Kristen Kontekstual Jurnal Ilmiah Religiosity Entity Humanity (JIREH) Pengarah: Jurnal Teologi Kristen Integritas: Jurnal Teologi Indonesian Journal of Instructional Media and Model International Journal of Humanities and Innovation (IJHI) Jurnal Ilmu Teologi dan Pendidikan Agama Kristen International Journal of Indonesian Philosophy & Theology Didache: Journal of Christian Education Kinaa: Jurnal Kepemimpinan Kristen dan Pemberdayaan Jemaat PEADA': Jurnal Pendidikan Kristen Jurnal Teologi Kontekstual Indonesia Danum Pambelum: Jurnal Teologi dan Musik Gereja Millah: Journal of Religious Studies Jurnal Kala Nea Khaliya Onomiyea: Jurnal Abdimas Nusantara EDUKASI
Hengki Wijaya
Sekolah Tinggi Filsafat Theologia Jaffray
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Journal : Khaliya Onomiyea: Jurnal Abdimas Nusantara

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Substitution of Boiled Purple Sweet Potato in Making Purple Doughnut Hengki Wijaya; Jeffly Ramsaleh; Griselda Prisilia Patandi
Khaliya Onomiyea: Jurnal Abdimas Nusantara Vol. 1 No. 1 (2023): Juni
Publisher : Sekolah Tinggi Teologi Levinus Rumaseb Sentani, Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61471/ko-jan.v1i1.9

Abstract

This paper is the outcome of food products from entrepreneurship lessons. This part becomes fascinating because the essential ingredients of doughnuts are made from purple sweet potato, which substitutes wheat flour. Purple sweet potato provides health benefits. The method is qualitative with an organoleptic test approach for purple doughnut products and a SWOT test to evaluate the product before it is marketed. The availability of raw materials is the strength of this doughnut product. The organoleptic test assessment stands out in the doughnut colour and texture category with a preference level of 95.44% and 90.9%, respectively. This innovation produces doughnuts with the preferred purple filling colour.
The Potential the Baruasa of Brown Sugar as a traditional cake through the use of rice shards Rouw, Randy Frank; Wijaya, Hengki
Khaliya Onomiyea: Jurnal Abdimas Nusantara Vol. 2 No. 1 (2024): Juni
Publisher : Sekolah Tinggi Teologi Levinus Rumaseb Sentani, Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61471/ko-jan.v2i1.28

Abstract

This paper aims to determine the processing of Baruasa made from rice flakes and palm sugar. Brown sugar is a brown sweetener—made from palm sugar by boiling palm sap water. This material can be used as an ingredient for making traditional Baruasa brown sugar cakes. Qualitative research methods with data collection techniques through literature review, interviews and field observations. The result of this research shows that the potential for developing traditional cakes with natural raw materials and natural dyes and the utilization of rice shards from factories can benefit small and home industries.
Pocar Cheese Balls: Inovasi Bola-bola Kentang Wortel Rasa Keju sebagai Produk Pangan dan Peluang Wirausaha Lokal Marlin; Lembalagi, Arlian; Nahak, Kristin; Karmila, Nanda; Rouw, Randy Frank; Wijaya, Hengki
Khaliya Onomiyea: Jurnal Abdimas Nusantara Vol. 3 No. 1 (2025): Juni
Publisher : Sekolah Tinggi Teologi Levinus Rumaseb Sentani, Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61471/ko-jan.v3i1.58

Abstract

Penelitian ini bertujuan untuk mengembangkan produk bola-bola kentang dan wortel dengan variasi rasa dan bentuk yang menarik, serta menganalisis potensi pasar dan penerimaan konsumen terhadap produk ini. Metode penelitian yang digunakan meliputi studi literatur, eksperimen pembuatan produk, uji organoleptik, dan survei pasar. Uji organoleptik dilakukan untuk mengetahui tingkat kesukaan konsumen terhadap variasi rasa dan bentuk bola-bola Kentang dan wortel yang dihasilkan. Survei pasar dilakukan untuk mengetahui potensi pasar dan penerimaan konsumen terhadap produk ini. Hasil penelitian menunjukkan bahwa bola-bola kentang dengan variasi rasa keju dan cokelat memiliki tingkat kesukaan yang tinggi di kalangan konsumen. Hasil survei pasar menunjukkan bahwa produk bola-bola kentang memiliki potensi pasar yang cukup besar.
Co-Authors Afandi, Yuliana T.W. Ayu Agustinus, Agutinus Andi Wahed Anon Dwi Saputro Arismunandar Arismunandar Bobby Kurnia Putrawan Camerling, Yosua Feliciano Chia, Philip Suciadi Christopher James Luthy Duwi Purwati Duwi Purwati Eli Wilson Ipaq Enos, Enri Yana Putri Enri Yana Putri Enos Ezra Tari Fajar Gumelar Gani, Hamsu Abdul Griselda Prisilia Patandi Gumelar, Fajar H, Nurhikmah Hana, Sarce Rien Hana, Sarce Rien Hasmawaty Hasmawaty Hasnawi Haris Helaluddin Helaluddin Hendrik A.E Lao Hendrik A.E Lao I Putu Ayub Darmawan Imron Widjaja Ishak Nahas Ivan Th. J Weismann Ivan Th. J. Weismann, Ivan Th. J. Ivan Th. Weismann Jatmiko, Bakhoh Jeffly Ramsaleh Juprianto, Juprianto Jusmianti Anwar Kapojos, Shintia Maria Kara Elizabeth Gruber Karmila, Nanda Kule Kule Laukapitang, Yunus D.A. Lembalagi, Arlian Luthy, Christopher James Marlin Mega Lisda Mohammed H. Al Aqad Muh Putra Pratama Muhammad Guntur Muhammad Guntur Nahak, Kristin Nurhikmah H Nyayu Lulu Nadya Prabowo, Paulus Dimas Queency Christie Wauran, Queency Christie Randy Frank Rouw Reinaldy Hank Rouw Ririn Martuti Robi Panggarra Rusdiaman Rauf Sabda Budiman Sahiu, Sifra Serli Serli Setiana, Suzana Claudia Sifra Sahiu Sumule, Leonard Sumule, Leonard Supartini, Tri Supartini, Tri SUSANTI Suzana Claudia Setiana Syafryadin Syafryadin Tri Supartini Weismann, Ivan Th. Wulur, Hersen Geny Yohanes Baun Yosua Feliciano Camerling Zulfah Zulfah