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All Journal Food Scientia: Journal of Food Science and Technology Perwira Journal of Community Development (PJCD)
Zukryandry
Program Studi Teknologi Pangan, Politeknik Negeri Lampung
Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Energy

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Substitusi Tepung MOCAF (Modified Cassava Flour) dalam Pembuatan Bolu Kukus Anggita Resthi; Zukryandry
Food Scientia : Journal of Food Science and Technology Vol 1 No 1 (2021): Januari - Juni
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (278.248 KB) | DOI: 10.33830/fsj.v1i1.1453.2021

Abstract

This research is aimed to know the best formulation and sensory qualitycharacteristics of mocaf-based steamed sponge cake. The formulation used weremocaf flour and wheat flour with ratios of 20:80 (L1), 40:60(L2), 60 : 40 (L3), 80 :20 (L4), dan 100 : 0 (L5). Steamed cakes with formulation of 60% mocaf flour is themost liked overall in respect to their color, texture, taste, and smell attributes.Proximate analysis results for the best formulation shows carbohydrate value of42,30%, water content of 24,43%, ash content of 0,52%, insoluble fiber content of2,60%, protein content of 3,95%, dan fat content of 20,24%.
PENINGKATAN NILAI JUAL BUAK TART PALA MELALUI SMART PACKAGING DAN DIGITAL MARKETING PADA KWT MENTARI Widia Rini Hartari; Zukryandry; Martina Anggi Silova; Tomy Pratama Zuhelmi; Maryanti; Retno Wulansari; Febrina Delvitasari; Zuhrotul Mujayanah; Siti Herdianti Elza; Bigi Undadraja; Prastya Atma Negara
Perwira Journal of Community Development Vol 6 No 2 (2026)
Publisher : Unperba Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54199/9tcgt288

Abstract

Wiyono Village, Gedong Tataan District, Pesawaran Regency, has great potential for nutmeg commodities, especially nutmeg flesh, which has not been optimally utilized. Until now, nutmeg utilization has focused on the seeds for essential oil, while nutmeg flesh waste has not been processed into products of economic value. This community service activity aims to transform Buak Tart Pala as a local food product of KWT Mentari through food technology innovation, smart packaging, and digital marketing to increase the group's competitiveness and economic independence. The implementation method uses a Participatory Action Program approach that actively involves partners through the stages of problem identification, innovation design, production implementation, packaging development, marketing digitalization, and monitoring and evaluation. The results of the activity show an increase in partners' understanding in processing nutmeg flesh into value-added food products. The implementation of simple production SOPs can improve product quality consistency. Smart packaging innovation with informative packaging design and the use of QR codes increases product appeal and strengthens brand identity. In addition, the use of social media and marketplaces increases product marketing reach more widely. This activity also has an impact on increasing the business management capacity and digital literacy of KWT Mentari members.
Co-Authors Anggita Resthi Bigi Undadraja Febrina Delvitasari Martina Anggi Silova Maryanti Prastya Atma Negara Retno Wulansari Siti Herdianti Elza Tomy Pratama Zuhelmi Widia Rini Hartari Zuhrotul Mujayanah