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Prawesti, Yuniar
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences Veterinary

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KUALITAS KIMIA YOGURT DENGAN PENAMBAHAN SARI BUAH CARICA (Vasconcellea pubescens) Prawesti, Yuniar; Abdurrahman, Zakaria Husein; Purwadi, Purwadi
Tropical Animal Science Vol. 6 No. 2 (2024): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v6i2.1806

Abstract

One of the livestock products that are widely consumed by the public is milk. Processed milk products are preferred by the public compared to fresh milk, one of the causes is the case of lactose intolerance. This research aims to determine the chemical quality of dairy products, namely yoghurt added with carica juice with different concentrations of addition. The method used in this research is an experiment starting from the preparation stage, sample making, laboratory tests, and data analysis. The treatment used was different concentrations of juice addition of 0%, 10%, 20%, 30%, and 40%. The results showed that the addition of carica juice had a significant effect (P<0.05) on the content of lactose, protein, fat, solid non fat, and density but had no significant effect (P>0.05) on pH and total solid. The findings of this research were that lactose, protein, solid non fat, and density increased with the addition of carica juice concentration in yoghurt. It is inversely proportional to the fat content which decreases with the addition of carica juice concentration. The conclusion of this research is the addition of carica juice of 40% to yoghurt as the optimal addition of other treatments that have high protein content and low fat content.
Pengembangan Strategi Pemasaran Berbasis Ekonomi Digital Pada Kios UMKM Desa Kembangkuning, Kecamatan Cepogo, Kabupaten Boyolali Wulandari, Eudia Christina; Prawesti, Yuniar; Phoa, Victor
DEDIKASI PKM Vol. 5 No. 2 (2024): DEDIKASI PKM UNPAM
Publisher : Universitas Pamulang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32493/dkp.v5i2.39090

Abstract

Desa Kembangkuning mempunyai potensi Usaha Menengah Kecil Mikro (UMKM) yang besar dengan hasil dari pengrajin alumunium dan tembaga sebagai produk utama. Sentuhan teknologi diperlukan untuk branding suatu produk untuk meningkatkan pemasaran yang lebih luas lagi, salah satunya dengan melakukan kegiatan pendampingan pada karyawati kios UMKM Desa Kembangkuning untuk mempelajari strategi marketing dengan pemanfaatan teknologi. Metode yang digunakan adalah survei, observasi, perencanaan, pelaksanaan kegiatan dan evaluasi. Hasil yang didapatkan dari kegiatan ini adalah telah menjadi kios UMKM dengan memanfaatkan teknologi seperti sentuhan sosial media dan marketplace, dengan begitu maka jangkauan pemasaran produk lebih luas dan bisa diakses siapapun dan dimanapun.
Co-Authors Abdurrahman, Zakaria Husein Eudia Christina Wulandari Phoa, Victor Purwadi Purwadi