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All Journal Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (JANAYU) Journal of Global Sustainable Agriculture
Putri Regina Prayoga
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Social Sciences Other

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Edukasi Ragam Investasi Digital untuk Meningkatkan Peluang Passive Income UMKM Kota Malang Dhika Maha Putri; Dwi Narullia; Putri Regina Prayoga; Yongky Teguh Setiaji
Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (Janayu) Vol. 5 No. 1 (2024): Jurnal Pengabdian dan Peningkatan Mutu Masyarakat
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/janayu.v5i1.29940

Abstract

Purpose – This activity aims to provide understanding to Micro, Small and Medium Enterprises (MSMEs) in managing their income and capital flows Design/methodology/approach – This service method is carried out by involving a combination of socialization and education programs that emphasize the importance of investing, providing practical guidance, and supervising digital investments made by MSME participants. Findings – After the service activities are carried out, it can increase knowledge and interest in digital investment among MSME players in the city of Malang so that MSME enthusiasm for investment as a passive income stream increases, while protecting them from fraud in investment Originality/value – Activities focus on the goal of broadening the perspective of MSME players regarding digital investment
Sensory Properties of Yellow Pumpkin Dodol with the Addition of Soy Protein Isolate Asep Dodo Murtado; Ade Vera Yani; Idealistuti Idealistuti; Putri Regina Prayoga
Journal of Global Sustainable Agriculture Vol 4, No 2 (2024)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jgsa.v4i2.8259

Abstract

One of the traditional foods that is popular among several Indonesian communities is dodol. Processed food is made from a mixture of white glutinous rice flour, sugar, and coconut milk, which is boiled until it becomes thick and non-sticky with a dense and chewy texture.The aim of this research was to determine the best yellow pumpkin dodol based on sensory properties with the addition of soy protein isolate.The method used was a Randomized Block Design (RAK) method arranged in a non-factorial manner with five treatments, namely T0 (pumpkin dodol without the addition of soy protein isolate), T1 (addition of 2% soy protein isolate), T2 (addition of 4% soy protein isolate), T3 (addition of 6% soy protein isolate), and T4 (addition of 8% soy protein isolate). The research results showed that the addition of soy protein isolate had a significant effect on color,taste, and texturebut had no significant effect on aroma. The most preferred treatment was T0 (pumpkin dodol without the addition of soy protein isolate) with an average characteristic value of color (3.60) and aroma (3.48), the most preferred treatment was T1 (yellow pumpkin dodol with the addition of 2% soy protein isolate)with an average value of taste characteristics (4.16); and the most preferred treatment was T4 (pumpkin dodol with the addition of 8% soy protein isolate) with an average value of texture characteristics (4.24
Co-Authors Ade Vera Yani Asep Dodo Murtado Dhika Maha Putri Dwi Narullia Idealistuti Idealistuti Yongky Teguh Setiaji