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The Development of Teak Leaf Cookies for BUMDes Gajah Mada, Pokdarwis, and PKK in Kebontunggul Village, Mojokerto Sutanto, Tiffany Arista; Puspitasari, Elia Devina; Go, Tjie Kok; Darmasetiawan, Noviaty Kresna; Mustikasari, Hany; Widyastuti, Endang Widoeri; Angeline, Anastasia Pingkan; Anggoro, Arco
Amalee: Indonesian Journal of Community Research and Engagement Vol 5 No 1 (2024): Amalee: Indonesian Journal of Community Research and Engagement
Publisher : LP2M INSURI Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37680/amalee.v5i1.4216

Kebontunggul village (Gondang district, Mojokerto, East Java, Indonesia) is abundant in teak (Tectona grandis L.) leaves, but their utilization is still lacking. Based on this potential, supported financially by Kementerian Pendidikan, Kebudayaan, Riset, dan Teknologi (The Ministry of Education, Culture, Research, and Technology/Kemendikbudristek) University of Surabaya (UBAYA) and Widya Mandala Surabaya Catholic University (WMSCU) collaborated with Badan Usaha Milik Desa (Village-owned Enterprise/BUMDes) Gajah Mada, Kelompok Sadar Wisata (Tourism Awareness Group/Pokdarwis), and Organisasi Pemberdayaan Kesejahteraan Keluarga (Family Welfare and Empowerment Organization/PKK) Kebontunggul village in Pemberdayaan Desa Binaan (Community Engagement Program/PDB). The program aims to produce cookies from teak leaves to increase the economic activity of the Kebontunggul residents. The methods used are community education, consultation, training, science and technology transfer. The focus of this specific program was before-after knowledge assessment, skill development, and community participation in teak leaf-based cookies innovation. There was an increase in the knowledge and skills of the Kebontunggul people, as indicated in the pre-test and post-test results. The training output was the procedure and formulation development of teak leaf powder and teak leaf cookies to support its production scale and increase the residents' economic activity.

Teak Leaf Tea Product Development in Kebontunggul Village, Mojokerto Kok, Tjie; Puspitasari, Elia Devina; Madjid Abdillah, Abdul; Pramesti, Nertico Hana; Sutanto, Tiffany Arista; De Jesus, Graciana Alves; Kresna Darmasetiawan, Noviaty; Mustikasari, Hany; Widyaastuti, Endang Widoeri; Felita, Carissa; Vania, Margaretha
Engagement: Jurnal Pengabdian Kepada Masyarakat Vol 8 No 2 (2024): November 2024
Publisher : Asosiasi Dosen Pengembang Masyarajat (ADPEMAS) Forum Komunikasi Dosen Peneliti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29062/engagement.v8i2.1741

Kebontunggul Village in Mojokerto, with its abundant natural resources, has a golden opportunity to develop into an herbal village. The fertile land in this village serves as a habitat for teak plants, producing leaves rich in bioactive compounds. A collaboration between the University of Surabaya, Widya Mandala Surabaya Catholic University, Village-owned Enterprises, the Tourism Awareness Group, and the Family Welfare and Empowerment Organization, facilitated by the Ministry of Education and Culture, processed the teak leaves into powder and tea. This collaboration aimed to improve public health and open up economic opportunities for the local community. The process included socialization, training, and evaluation, with the Participation Rural Appraisal (PRA) method employed to ensure active community participation at every stage, from identifying the potential of natural resources to the production and marketing of the products. As a result, the village has successfully produced teak leaf powder and teak leaf tea, which have started to be commercialized.

Sifat fisikokimia dan formulasi tepung biji durian (Durio zibethinus Murr.), tepung biji pepaya (Carica papaya), dan aplikasinya dalam crispy cheese cookies: Physicochemical properties and formulation of durian seed flour (Durio zibethinus Murr.), papaya seed flour (Carica papaya), and their application in crispy cheese cookies Sutanto, Tiffany Arista; Dealyn, Devondra Christabella Glenys; Sukweenadhi, Johan; Purwanto, Maria Goretti M.
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 15 No 2 (2024)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i2.4894

Wheat flour is usually used in food products. Wheat flour consumption and import costs in Indonesia are quite high. The idea of using fruit by-products to substitute wheat flour has the potential to reduce health and environmental problems. Because many fruit by-products contain beneficial nutrients and bioactive compounds, it might also become a solution for those with celiac disease because they are gluten-free. Both durian seeds and papaya seeds are abundantly available in Indonesia as a tropical country, so both can be made into fruit by-product flour. This study aims to evaluate the physicochemical properties of durian seed flour and papaya seed flour, the best formulation of composite flour made from wheat flour, durian seed flour, and papaya seed flour to make crispy cheese cookies, and the organoleptic characteristics of the cookies made from the composite flours. Randomized Group Design was applied with the following parameters: Yield, color, bulk density, water activity, proximate, crude fiber, dietary fiber, starch, shelf life, and organoleptic characteristics. The study showed that based on the physicochemical properties and highest organoleptic score, the best flour composition for crispy cheese cookies is F3 (50% wheat flour: 40% durian seed flour : 10% papaya seed flour). Durian seed flour and papaya seed flour are proven potential to be formulated and used to make crispy cheese cookies.

The Development of Teak Leaf Cookies for BUMDes Gajah Mada, Pokdarwis, and PKK in Kebontunggul Village, Mojokerto Sutanto, Tiffany Arista; Puspitasari, Elia Devina; Go, Tjie Kok; Darmasetiawan, Noviaty Kresna; Mustikasari, Hany; Widyastuti, Endang Widoeri; Angeline, Anastasia Pingkan; Anggoro, Arco
Amalee: Indonesian Journal of Community Research and Engagement Vol. 5 No. 1 (2024): Amalee: Indonesian Journal of Community Research and Engagement
Publisher : LP2M INSURI Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37680/amalee.v5i1.4216

Kebontunggul village (Gondang district, Mojokerto, East Java, Indonesia) is abundant in teak (Tectona grandis L.) leaves, but their utilization is still lacking. Based on this potential, supported financially by Kementerian Pendidikan, Kebudayaan, Riset, dan Teknologi (The Ministry of Education, Culture, Research, and Technology/Kemendikbudristek) University of Surabaya (UBAYA) and Widya Mandala Surabaya Catholic University (WMSCU) collaborated with Badan Usaha Milik Desa (Village-owned Enterprise/BUMDes) Gajah Mada, Kelompok Sadar Wisata (Tourism Awareness Group/Pokdarwis), and Organisasi Pemberdayaan Kesejahteraan Keluarga (Family Welfare and Empowerment Organization/PKK) Kebontunggul village in Pemberdayaan Desa Binaan (Community Engagement Program/PDB). The program aims to produce cookies from teak leaves to increase the economic activity of the Kebontunggul residents. The methods used are community education, consultation, training, science and technology transfer. The focus of this specific program was before-after knowledge assessment, skill development, and community participation in teak leaf-based cookies innovation. There was an increase in the knowledge and skills of the Kebontunggul people, as indicated in the pre-test and post-test results. The training output was the procedure and formulation development of teak leaf powder and teak leaf cookies to support its production scale and increase the residents' economic activity.

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