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All Journal ABDI MASSA: Jurnal Pengabdian Nasional JURNAL AGROSAINS : Karya Kreatif dan Inovatif Agroteksos
Cahyani, Wahyu Kanti Dwi
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Industrial & Manufacturing Engineering Public Health Social Sciences Other

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PENGARUH TAHU SUSU DENGAN KONSENTRASI ASAM CUKA DAN PENAMBAHAN SUSU SAPI (Fresh Milk) wulandari, anita; Cahyani, Wahyu Kanti Dwi
JURNAL AGROSAINS : Karya Kreatif dan Inovatif Vol 8 No 1 (2023): JURNAL AGROSAINS : Karya Kreatif dan Inovatif
Publisher : Universitas Islam Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31102/agrosains.2023.8.1.1-8

Abstract

Soybean is generally used as a raw material for making tofu. Milk is a food ingredient, which contains all the nutrients needed by the body. One of the products that can be made with this milk ingredient is Milk Tofu. Vinegar/acetic acid is an organic compound containing a carboxylic acid group, which is known as a sour taste and aroma in food. The research method used was the experimental method, the experimental design used in this study was a completely randomized design (CRD) with one factor, namely the concentration of vinegar and the addition of milk with treatment P1 (20% + 1 liter of milk), P2 (25% vinegar +2 liters of milk), P3 (vinegar 30% + 3 liters of milk) with 3 treatments and repeated 3 times. Parameters observed were curd yield, texture and taste. If there is an effect then proceed with the DMRT test at a level of 5%. The results of the research on the highest curd yield were P2 (25% vinegar + 2 liters of milk) with a value of 1.94%. Meanwhile, preference for taste and texture was at P3 (30% vinegar + 3 liters of milk) with a value of 7, and for texture the highest score was at 6.83. While the best determination in research on vinegar treatment is 25%. In conclusion, the effect of this addition is influenced by the amount of vinegar and milk so that it can produce the texture and taste of curd.
UJI ORGANOLEPTIK NUGGET AYAM DENGAN PENAMBAHAN BROKOLI (Brassica Oleracea var Italica) Mahayani, Anak Agung Putu Sri; Cahyani, Wahyu Kanti Dwi; Saputra, Jefrianto
AGROTEKSOS, Jurnal Ilmiah Ilmu Pertanian Vol 34 No 1 (2024): Jurnal Agroteksos April 2024
Publisher : Fakultas Pertanian Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/agroteksos.v34i1.1054

Abstract

This research involved 20 panelists with several nugget samples that had to be assessed. The samples are NA0 which is a control or chicken nugget without broccoli; NA1 is a chicken nugget with the addition of 10% broccoli; NA2 is a chicken nugget with the addition of 15% broccoli; and NA3 is a chicken nugget with the addition of 20% broccoli. The assessment that the panelists must carry out is to rate each sample with 5 ratings, namely very dislike, dislike, moderate, like, and very like. According to the results of the research based on taste, most of the panelists liked the chicken nugget treatment with the addition of 15% broccoli. For the color category, most of the panelists liked chicken nuggets with the addition of 10% - 20% broccoli. For the texture category, some panelists liked chicken nuggets with the addition of 15% broccoli. For the aroma category, most of the panelists liked chicken nuggets with the addition of 10% - 20% broccoli. Based on these four aspects, the addition of broccoli was 15%, and the control (without broccoli) was most popular with the panelists.
WORKSHOP IMPLEMENTASI PENGUATAN KEWIRAUSAHAAN UNTUK GURU SMK AGUNG MULIA BANGKALAN MADURA Widodo, Richardus; Wulandari, Anita; Cahyani, Wahyu Kanti Dwi; Lokajaya, I Nyoman; Yuwono, Istyanto
ABDIMAS Vol 5 No 03 (2025): PENGABDIAN MASYARAKAT
Publisher : COMMUNITY OF RESEARCH LABORATORY SURABAYA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69957/abdimass.v5i03.1810

Abstract

Program SMK-PK (Sekolah Menengah Kejuruan - Pusat Keunggulan) adalah salah satu program unggulan Direktorat Jenderal Pendidikan Vokasi Kemendikbudristek RI yang menjadikan upaya mendukung Sekolah Menengah Kejuruan sebagai pusat keunggulan dibanding SMK sekitar mencapai peningkatan kualitas & kinerja melalui kemitraan dunia bisnis & dunia industri (DUDI), turut hadirnya pemerintah wilayah setempat & perguruan tinggi vokasi yang menjadi pendamping. Prodi Agroindustri Fakultas Vokasi Untag Surabaya yg ditunjuk Ditjen Vokasi menjadi pendamping, sudah bermitra dengan Sekolah Menengah Kejuruan (SMK) Agung Mulia Bangkalan Madura. Salah satu acara yg diwujudkan pada kemitraan ini adalah kegiatan pembinaan berupa workshop implementasi penguatan kewirausahaan untuk guru dengan dua bahasan utama yaitu pemahaman penguasaan pemasaran digital dan praktik pengolahan pangan yang baik. Metoda yang digunakan pada pembinaan ini adalah metoda ceramah diskusi. Melalui metoda ini diharapkan bisa membangun komunikasi 2 arah yang sebagai akibatnya mampu dihasilkan umpan balik (feedback) yang maksimal. Sebagai hasil aktivitas menunjukkan bahwa pembinaan pemahaman penguasaan pemasaran digital dan praktik pengolahan pangan yang baik bisa mempertinggi wawasan dan penguasaan guru terhadap implementasi kewirausahaan yang akan diterapkan kepada siswa dan masyarakat sekitar, sehingga Sekolah Menengah Kejuruan Agung Mulia bisa menjadi pusat keunggulan bagi implementasi kewirausahaan bagi SMK dan masyarakat sekitar untuk menjawab tuntutan global bisnis & industri.
Co-Authors Anita Wulandari, Anita I Nyoman Lokajaya, I Nyoman Mahayani, Anak Agung Putu Sri Richardus Widodo, Richardus Saputra, Jefrianto Yuwono, Istyanto