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All Journal Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat Journal of Food and Agricultural Product
Bowis Fatwa Afif
Universitas Sebelas Maret
Religion Agriculture, Biological Sciences & Forestry Arts Education Social Sciences

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Innovation of Spice Chocolate and Chocolate Derivatives as an Effort to Realize Self-reliance in Bodag Village Rizka Mulyani; Prakoso Adi; Dea Yoana Putri Damayanti; Dewi Irawati; Arum Puspa Maharani; Citra Bherly Fantika Wibowo; Ragil Siwi Puspa Khirana; Anisa Kurniawati; Bowis Fatwa Afif; Ceut Halimah Heca Wardani; Cindy Amelia; Hanifah Eka Cahyani; Amiwiti Fayyadh Islami Falih; Earlian Zaka Bintang Lazuardi
ABDIMAS: Jurnal Pengabdian Masyarakat Vol. 6 No. 1 (2023): ABDIMAS UMTAS: Jurnal Pengabdian Kepada Masyarakat
Publisher : LPPM Universitas Muhammadiyah Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35568/abdimas.v6i1.2817

Abstract

Cocoa is one of the biggest commodities in Madiun Regency. Cocoa has the potential to be developed into processed chocolate products that will become peculiar souvenirs of Madiun Regency. This potential has been utilized by the Village-Owned Enterprises (BUMDes) of Rumah Coklat Bodag, Bodag Village, Kare District, Madiun Regency. However, the lack of chocolate product innovation and the underutlillization of cocoa fat is still faced by this Village-Owned-Enterprises. The main purpose of this empowermwnt activity is to empower this BUMDes to innovate chocolate products and their derivatives, especially in utilizing the potential of spices and cocoa fat. In this empowerment activity, training and mentoring of chocolate production with the addition of spices (ginger, cardamom, and cloves), and training on making soap made from cocoa fat have been carried out. This training and mentoring has succeeded in creating innovative chocolate spices and soaps made from cocoa butter. These products can later can be a peculiar product of Madiun Regency. In addition, through this activity, counseling on food safety has also been carried out to increase the knowledge of the residents of Bodag village, so that the products produced by Bodag village have good quality. Based on observations made by the team, there was an increase in the knowledge of Bodag villagers regarding food safety after the counseling. This indicates that the transfer of knowledge regarding food safety has been successfully carried out by the team to the residents of Bodag village.
Analysis of snackbar characteristic subtitute with banana flour var.raja nangka (musa paradisiaca) and mocaf flour Prajwalita Rukmakharisma Rizki; Bowis Fatwa Afif; Dini Nadhilah; Dini Nurilmi Putri Suleman; Alfi Nur Rochmah; Fitriyah Zulfa; Yenny Febriana Ramdhan Abdi
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6406

Abstract

Snack bars are bar-shaped and solid snacks, which can be categorized as healthy snacks because they contain complete nutrition, namely protein, carbohydrates, fiber, vitamins, and minerals. Snack bars are snacks that are usually eaten to delay hunger during meal times. It is made from flour mixed with cereals, nuts, dried fruits and oats. This research substitutes wheat flour with mocaf flour and banana flour (Musa paradisiaca). The aim is to reduce the use of wheat flour and empower the potential of local flour from cassava and add fiber. The addition of banana flour to provide different flavors and a longer satiety effect. Using the Completely Randomized Design (CRD) method with four formulations and three replications. Formulation P1 = control, P2 25% banana flour and 75% mocaf flour, P3 50% banana flour and 50% mocaf flour, P4 75% banana flour and 25% mocaf flour. The data obtained were analyzed using ANOVA (Analysis of Variance). The results of sensory testing showed that the best formulation was found in the snack bar sample with a formulation of 75% banana flour and 25% mocaf flour. The chemical characteristics of snack bars with substitutions of banana flour and mocaf flour are in the form of moisture content of 9.33%, ash content of 1.74%, protein content of 9.10%, fat content of 20.22, and crude fiber content of 92.58%. Keyword : snack bar, substitute, banana flour, mocaf flour
Co-Authors Alfi Nur Rochmah Amiwiti Fayyadh Islami Falih Anisa Kurniawati Arum Puspa Maharani Ceut Halimah Heca Wardani Cindy Amelia Citra Bherly Fantika Wibowo Dea Yoana Putri Damayanti Dewi Irawati Dini Nadhilah Dini Nurilmi Putri Suleman Earlian Zaka Bintang Lazuardi Fitriyah Zulfa Hanifah Eka Cahyani Prajwalita Rukmakharisma Rizki Prakoso Adi Ragil Siwi Puspa Khirana Rizka Mulyani Yenny Febriana Ramdhan Abdi