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All Journal The Journal Gastronomy Tourism Inaba of Community Services Journal
Ghini Kunthala Devi
Akademi Pariwisata NHI Bandung
Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences

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The Use Of Brown Rice Milk In The Making Of Milk Pie Ghini Kunthala Devi; Ita Karnita; Farhan Hamdika
Gastronomy Tourism Journal Vol 9, No 1 (2022)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v9i1.48224

Abstract

Snack is defined as eating that occurs between the three substantial meals of the day, is convenient, and may be consumed promptly. A pie is a sort of delicacy that is shaped like a cake and filled with cream. Pie is a popular form of pastry in the United States. This roasted dish has been around since ancient Egypt. Meanwhile, pies were frequently used in Roman and medieval periods to wrap meat and other ingredients to keep them wet during cooking. Pies are cakes that are filled with cream, jelly, and other ingredients. Tarte (French) or pie (American), known as pai in Indonesia. The author will employ an experimental research method in the creation of this final project. The goal of this study was to compare the flavor of cow's milk pie to brown rice milk pie, to determine the shelf life of manufacturing cow's milk pie with brown rice milk pie, and to compute the cost of making cow's milk pie with brown rice milk pie.
Processing and Packaging Healthy Food for Pregnant Women, Newborns and Toddlers at the North Cimahi Community Health Center Sri Marini; Sonny Sanjaya; Idham Sakti Wibawa; Ilham Fajri; Ghini Kunthala Devi
Inaba of Community Services Journal Vol. 3 No. 2 (2024): Volume 3 No. 2, December 2024
Publisher : Universitas INABA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56956/inacos.v3i2.323

Abstract

Pregnant women, toddlers and toddlers are at risk of giving birth to babies with low birth weight and stunting. Nutrition problems in Indonesia are currently emerging as complex problems. Chronic malnutrition conditions such as stunting are one of them. Health services should empower cadres in health promotion to prevent stunting by processing food menus and packaging according to local wisdom which is easily available in the area. AKPAR NHI Bandung, in this case a university in the field of hospitality and tourism, is a partner of the Cipageran Community Health Center, North Cimahi district. The situation analysis in this community partnership program focuses on education on healthy food processing and at the same time packaging food for pregnant women, children and Toddlers. This community service proposal is proposed with a theme "processing and packaging of healthy food for PKK cadres" in collaboration with the Cipangeran CIMAHI Utara community health center. It is hoped that it can increase the knowledge and skills of mothers of toddlers in processing local food ingredients so as to participate in preserving local culture and gastronomy
Co-Authors Farhan Hamdika Idham Sakti Wibawa Ilham Fajri Ita Karnita Sonny Sanjaya Sri Marini