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The Effect Of Corn On Pastry Quality Safina, Dinara; Faridah, Anni; Andriani, Cici; Anggraini, Ezi
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 2 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i2.12930

Abstract

High imports of wheat and increasing consumption of wheat as the main raw material for the Bakery, Pastry,Pasta and Noodle industries. Pastry is a type of product without yeast that has a dry and layered texture. To in-crease nutritional value, add variety to pastry and reduce the use of wheat flour, corn can be used as a substitute.Corn production in West Sumatra increases every year and the price is relatively cheap because it is underutilized by the community. This research aims to analyze the effect of 0%, 20%, 30% and 40% corn on pastry quality. Thistype of pure experimental research uses a completely randomized design (CRD) method and three repetitions. The data collection technique was carried out by giving a questionnaire to three limited panelists who were lecturers in the Pastry and Bakery course, Family Welfare Science, Culinary Management concentration, UNP, with primary data types. Data were analyzed using ANOVA, if Fcount > Ftable then continued with the Duncan Test. The results of the research showed that the average value was almost the same for each treatment, except for the color, flakyand sweet taste quality tests for corn. This is proven by the ANOVA results, where the color quality, flaky texture and sweet taste of the corn are different. The best pastry quality value is when corn is used as much as 30%.
UPAYA PEMBERDAYAAN EKONOMI MASYARAKAT LAENSASI MELALUI PROGRAM MENJAHIT KKN UMY Maiko, Kim; Safina, Dinara; Lintang, Putri; Lestari, Fitri Ayu; Nelly, Gusri; Aulia, Alifa Nasywa; Zahra, Amira; Maharani, Putri; Rafi'i, Farid Muis; Kusuma, Ananta; Kesetyaningsih, Tri Wulandari
Prosiding Seminar Nasional Program Pengabdian Masyarakat Vol. 9 No. 1 (2026): Smart Village: Desa Pintar Berbasis Inovasi dan Kewirausahaan
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Kuliah Kerja Nyata (KKN) of Muhammadiyah University Yogyakarta (UMY) is a tangible form of student service to the community to promote progress based on local potential. Laensasi Village in Glan District, Sarangani Province, Davao City, Philippines, has excellent human resources, especially housewives and women of productive age. However, these resources have not been fully utilized to help improve family economics. Limited productive skills and lack of access to sustainable creative economic training are the main problems faced by the community. The objective of the UMY KKN program is to improve the economy of the Laensasi community through sewing training, which is one way to improve practical skills that have economic value. A participatory approach was used to carry out the KKN. This approach included identifying community needs, socializing the program, providing basic sewing training, practicing making simple products, and providing guidance and evaluating the results of the activities. The objectives of the sewing training were to teach basic sewing skills, understanding of materials and tools, and to make simple products such as keychains from scrap fabric that could be sold. The results of KKN activities can improve participants' knowledge and skills in sewing so that they can make finished products. Qualitatively, this program boosts people's confidence and desire, especially women, to become entrepreneurs and help their families' economies. Quantitatively, the majority of participants were able to complete sewing products in line with the training targets. Therefore, it is hoped that the KKN UMY sewing program in Laensasi will become a sustainable initiative to support community economic empowerment based on local skills. In addition to having a direct impact on improving individual capacity, this program also encourages the formation of social networks among participants that have the potential to become joint business groups. Interactions during training foster a spirit of collaboration, knowledge sharing, and moral support in developing new skills. Going forward, the sustainability of the program can be strengthened through continued mentoring, the development of more varied product designs, and simple community- and social media-based marketing strategies. With consistent support, sewing training can become more than just a temporary activity; it can develop into a micro-business unit that contributes to the sustainable improvement of community welfare.