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All Journal MOVE: Journal of Community Service and Engagement Journal of Innovative and Creativity
Tubagus Bahtiar Rusbana
Department of Food Technology, Universitas Sultan Ageng Tirtayasa
Humanities Education Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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Assistance for Registration of Halal Certification to MSMEs Products in Banten Province Fitria Riany Eris; Nurul Annazhifah; Zulfatun Najah; Puji Wulandari; Tubagus Bahtiar Rusbana
MOVE: Journal of Community Service and Engagement Vol. 2 No. 6 (2023): July 2023
Publisher : EQUATOR SINAR AKADEMIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54408/move.v2i6.208

Abstract

Consumer’s awareness of the importance of halal products has increased in Indonesia. However, there are still many producers in Indonesia, especially MSMEs in Banten province who have not applied for halal certification due to the lack of their knowledge about the urgency of halal certification, and the process for obtaining halal certificate which are considered difficult. This service activity involved selected MSMEs in Banten province and the academist at Department of Food Technology, Sultan Ageng Tirtayasa University, in order to provide a good understanding of the benefits of halal certification and assist them during registration process until they get halal certificate for their products. This carried out in 3 stages, there were lectures and discussion about the process of halal certification, preparation of halal manuals, and halal registration. The results of this activity were the issuance of halal certificates for 8 selected MSMEs in Banten province which are valid for the next 4 years.
Potential of Beneng Taro (Xanthosoma undipes) Fructooligosaccharides (FOS) in Enhancing Total Count of Lactic Acid Bacteria in Synbiotic Yogurt Septariawulan Kusumasari; Tubagus Bahtiar Rusbana; Sri Mulyati
Journal of Innovative and Creativity Vol. 5 No. 3 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v5i3.5429

Abstract

Synbiotic dairy products combine probiotics and prebiotics to deliver synergistic health benefits, including improved gut microbiota modulation, immune support, and enhanced functional quality. Fructooligosaccharides (FOS) are recognized prebiotic compounds that selectively promote the growth of lactic acid bacteria (LAB), strengthening the probiotic effect. However, commercial FOS sources such as chicory and Jerusalem artichoke remain costly and largely imported, limiting access for small-scale food producers in developing regions. This study aimed to evaluate the potential of Beneng taro (Xanthosoma undipes K. Koch), an underutilized Indonesian tuber, as a local FOS source to enhance LAB viability in synbiotic yogurt. FOS were extracted via enzymatic hydrolysis and incorporated into milk at 1–3% (w/v). LAB counts, pH, and sensory characteristics were evaluated. The 2% FOS addition significantly increased LAB viability (8.46 ± 0.02 log CFU/mL) compared to control (7.86 ± 0.05 log CFU/mL) (p < 0.05). Furthermore, the FOS-enriched yogurt demonstrated improved texture, reduced syneresis, and enhanced consumer acceptability. These findings highlight Beneng taro as a promising, sustainable source of prebiotic carbohydrates that can contribute to Indonesia’s bioresource valorization and local circular food economy.
Co-Authors Fitria Riany Eris Nurul Annazhifah Puji Wulandari Septariawulan Kusumasari Sri Mulyati Zulfatun Najah