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All Journal Jurnal Pengabdian Masyarakat Indonesia (JPMI) Ekliptika: Jurnal Inovasi Teknologi Berkelanjutan
Alifatun Nada
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Environmental Science Industrial & Manufacturing Engineering Social Sciences Other

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PELATIHAN TECHNOPRENEURSHIP PEMBUATAN YOGURT ‘GURLY’SISWA SISWI SMP A WAHID HASYIM 2 REJOSO Naulina, Rosada Yulianti; Alifatun Nada; Maulidina, Ahsani
JURNAL PENGABDIAN MASYARAKAT INDONESIA Vol. 2 No. 1 (2023): Februari : Jurnal Pengabdian Masyarakat Indonesia
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jpmi.v2i1.972

Abstract

Tujuan Dari penelitian ini yaitu untuk memberikan proses pelatihan pembuatan yogurt dari susu dan memberikan wawasan ilmu tecnopreneurship dari memproduksi bahan baku, analaisa keuangan dan marketing. Pelatihan Technopreneurship siswa – siswi SMP A WAHID HASYIM 2 REJOSO telah dilaksanakan dengan baik. Produk yogurt GURLY telah dibuat dengan baik oleh para siswa – siswi SMP A WAHID HASYIM 2 REJOSO. Dengan analisa keuangan diperoleh Yogurt original = Rp 5.000, Yogurt rasa chocolate dan matcha = Rp 7.000. Dengan modal awal Rp 1.367.000 dan laba bersih Rp 65.000 asumsi penjualan 10 cup yogurt original dan 15 cup yogurt perasa. Strategi marketing diawali dengan mengikuti bazar yang dilaksanakan di ITSNU Pasuruan pada tanggal 21 Desember 2022 dan pembuatan poster serta video marketing untuk mengenalkan produk dan menarik pasar untuk membeli produk. . Pelatihan ini mendapat antusias siswa dengan dilakukan survey dengan hasil sebanyak 56% dari 25 siswa maupun siswi minat dan tertarik dengan dunia technopreneurship.
A COMPARISON OF MACERATION AND SOCKLETATION EXTRACTION METHODS ON FLAVONOID CONTENTS OF BELUNTAS LEAF EXTRACT Aulia Firda Alfiana; Handik Hendratama; Diana Novita Sari; Alifatun Nada
Ekliptika : Jurnal Inovasi Teknologi Berkelanjutan Vol. 5 No. 2 (2024): Terbitan Januari 2024
Publisher : Universitas Nahdlatul Ulama Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55757/ekliptika.v5i2.576

Abstract

This research aims to analyze the flavonoid compound of beluntas leaves (Pluchea indica L) using maceration and soxhletation extraction methods. Extraction uses 96% methanol solvent with a ratio of 1:10, 1:15, 1:20 w/v and with a soxhletation extraction time of 60 minutes, 120 minutes, 180 minutes at a temperature of 80oC, while the maceration time is 3 days at room temperature. Qualitative testing of flavonoid compounds uses the Shinoda test which is characterized by a change in the color of the sample to yellow or red-orange. The test results of all samples used showed the presence of flavonoid compounds which were characterized by changes in the color of the samples from yellow to red-orange. The research results showed that the best flavonoid content using the maceration extraction method was 51.52 mg QE/g at a ratio of 1:20 w/v, while the flavonoid content using the soxhletation extraction method was 53.96 mg QE/g at a ratio of 1:20 w/v.
Co-Authors Aulia Firda Alfiana Diana Novita Sari Handik Hendratama Maulidina, Ahsani Naulina, Rosada Yulianti