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All Journal International Journal of Community Service International Journal of Science and Environment
Ainul Fitri, Ichlasia
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Physics Public Health Social Sciences Other

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Implementation of The CSR Program of PT Pertamina Patra Niaga Fuel Terminal Rewulu In Improving The Capacity of Local Food Utilization of Koro Beans Ainul Fitri, Ichlasia; Adi Nugroho, Prasetyo; Arifin, Zukhruf
International Journal Of Community Service Vol. 4 No. 2 (2024): May 2024 (Indonesia - Ethiopia )
Publisher : CV. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijcs.v4i2.260

Abstract

Many local food commodities in Indonesia, especially Yogyakarta, are still not utilized into products that are worth selling. This results in the amount continuing to increase in fresh conditions, resulting in a short shelf life. For this reason, through the implementation of the CSR program Pertamina Patra Niaga Fuel Terminal Rewulu together with the academic team aims to 1) increase the use of local food, especially jack beans which are easy to grow in all areas in Bantul, Yogyakarta, 2) Prepare the abilities of members of the Women's Farmers Group (KWT) to be able to process milk from koro beans. The assistance methods used are in the form of socialization, discussion, training and assistance in processing dairy products, as well as evaluation. This activity was carried out in several meetings to ensure that KWT members were able to carry out the processing appropriately. Based on the results of observations, it was found that KWT members were able to practice the training provided and carry out routine production activities during the last three months during the monitoring and evaluation period. It is hoped that through this mentoring activity, KWT members can take advantage of local food which is available in abundance with a higher selling value.
Characteristics of Growol Dried Noodles With Addition of Nuts Sprout Flour Substitution Ainul Fitri, Ichlasia; Kanetro, Bayu; Eka Baskhara, Wisnu; Wicaksono, Basuki; Pratiwi Nurhidayati, Ayu
International Journal of Science and Environment (IJSE) Vol. 6 No. 1 (2026): February 2026
Publisher : CV. Inara in Colaboration with www.stie-sampit.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijse.v6i1.426

Abstract

Growol wet noodles are a food product made from cassava which is processed into growol flour as the main ingredient, as well as additional ingredients in the form of green bean sprout flour and cowpea. Growol flour is made with the principle of cassava which is fermented spontaneously for 3 days then dried. While sprout flour is made by germinating beans for 48 hours then dried. The purpose of this study was to determine the effect of adding mung bean and tolo bean sprouts on the physical, chemical characteristics and level of preference of growol wet noodles that meet the requirements and are liked by panelists. The experimental design of this study used a Completely Randomized Design (CRD) with two factors, namely the type of sprouts (mung bean sprouts and tolo bean sprouts) and the concentration of added sprouts (0%, 20%, and 30%). Physical analysis includes color, cooking loss, and water absorption. Chemical analysis includes water content, ash content, protein, fat, carbohydrates, antioxidants and flavonoids. Organoleptic properties were tested based on the level of preference. The data obtained were then subjected to statistical analysis with a 95% confidence level using the One Way Anova method. The results of the research show that the best growol wet noodles based on physical, chemical and organoleptic characteristics are wet noodles with the addition of 30% cowpea sprout flour which has physical characteristics such as lightness intensity 42,42, reddness -1.43, yellowness 13,97, cooking loss 1.21% and water absorption capacity 92.29. Chemical characteristics such as water content 57,75%(wk), ash content 1.11%(wk), protein content 7.85%(wk), fat content 0.88% (wk), carbohydrates 32,41%, antioxidant activity 16.43%RSA, fenolik 0,45 mg GAE/g, and flavonoids 4.73 mgQE/g.
Co-Authors ADI NUGROHO, PRASETYO Arifin, Zukhruf Bayu Kanetro Eka Baskhara, Wisnu Pratiwi Nurhidayati, Ayu Wicaksono, Basuki