Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Pro Food AMALIAH: JURNAL PENGABDIAN KEPADA MASYARAKAT
Hapsari, Rahma
Unknown Affiliation
Agriculture, Biological Sciences & Forestry

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Karakteristik Fisik, Kimia, dan Daya Terima Kerupuk Karak dengan Penambahan Tepung Beras dan Tepung Tapioka serta Perbedaan Metode Pemasakan Hapsari, Rahma; Supriyanto, Supriyanto; Triwitono, Priyanto
Pro Food Vol. 10 No. 2 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i2.364

Abstract

The innovation of making karak crackers can be done by using the one-time cooking method and adding flour as a thickener. This method is more efficient than the usual two-times cooking method. And replace the use of bleng because it can affect the health of the body. The flour used is rice flour and tapioca flour. The purpose of the study was to examine the effect of the ratio of rice flour and tapioca flour addition and the method of making karak crackers on chemical, physical, and sensory properties. A two-factor completely randomized design was used to study the effect of the ratio of rice flour to tapioca flour (0:1; 1:1; 1:2; and 1:0) and the cooking method factor (two-time and one-time cooking method). Karak crackers were tested for chemical characteristics (moisture content and amylose content), physical characteristics (texture hardness, development volume, and brightness), and panelist’s acceptability. The results showed that the ratio of rice flour and tapioca flour in Karak crackers significantly affected amylose content, moisture content, texture hardness, and development volume). Meanwhile, the cooking method significantly influenced moisture content, development volume, and brightness. Panelist acceptability also showed that samples with rice flour and tapioca flour in the ratio of 0:1 and 1:1 in the factor of two-time cooking and samples with a ratio of 1:0 in the factor of one-time cooking were the optimal samples. This was because these samples’ acceptability was not significantly different from the comparison sample.
Menciptakan Generasi Aman Berlalu Lintas Melalui Edukasi Keselamatan Transportasi Bagi Anak Usia Dini Hapsari, Rahma; Taveriyanto, Arie; Sholahudin, Farhan; Kusuma Anggraini, Nurti; Yuhanafia, Nurul; Anfasa Aulia, Faiq; Hudhaifah, Hafi; Nur Salsabila, Azmi Humaimah
Amaliah: Jurnal Pengabdian Kepada Masyarakat Vol 9 No 1 (2025): Amaliah Jurnal: Pengabdian kepada Masyarakat
Publisher : LPPI UMN AL WASHLIYAH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32696/ajpkm.v9i1.4606

Abstract

Keselamatan transportasi merupakan aspek penting yang perlu diperkenalkan sejak usia dini untuk membentuk perilaku disiplin dan sadar hukum di jalan raya. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan pengetahuan keselamatan berlalu lintas pada anak usia dini melalui pendekatan edukatif yang interaktif dan menyenangkan. Bertempat di PAUD Tiara Hati, Semarang, kegiatan dilaksanakan pada 23 Mei 2025 dan melibatkan pelatihan guru, edukasi anak menggunakan alat peraga, serta simulasi menyebrang jalan. Hasil kegiatan menunjukkan peningkatan pemahaman anak terhadap rambu lalu lintas dan keselamatan jalan, serta kesiapan guru dalam mengintegrasikan materi tersebut ke dalam pembelajaran. Kegiatan ini menunjukkan bahwa edukasi keselamatan transportasi berbasis alat peraga edukatif merupakan pendekatan efektif dalam menanamkan budaya tertib lalu lintas sejak dini.
Co-Authors Anfasa Aulia, Faiq Arie Taveriyanto, Arie Hudhaifah, Hafi Kusuma Anggraini, Nurti Nur Salsabila, Azmi Humaimah NURUL YUHANAFIA Sholahudin, Farhan Supriyanto Supriyanto Triwitono, Priyanto