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All Journal MERDEKA: Jurnal Ilmiah Multidisiplin Jurnal Praba: Jurnal Rumpun Kesehatan Umum
Helena V. Opit
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Health Professions Medicine & Pharmacology Nursing Public Health Veterinary Other

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Merancang busana pesta malam berbahan dasar kain kofo sangihe Ekaputri Pricilia Laumbure; Steven S. N. Rogahang; Helena V. Opit
MERDEKA : Jurnal Ilmiah Multidisiplin Vol. 2 No. 2 (2024): Desember
Publisher : PT PUBLIKASI INSPIRASI INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62017/merdeka.v2i2.2687

Abstract

Penelitian ini bertujuan untuk merancang busana pesta malam berbahan dasar kain kofo sangihe dan membuat busana pesta malam dengan bahan dasar kain kofo sangihe. Penelitian ini menggunakan metode research & development (R&D) atau penelitian dan pengembangan. Hasil penelitian ini dilakukan untuk menghasilkan produk baru yaitu busana pesta malam dengan menggunakan kain kofo sangihe. Kain kofo merupakan kain yang terbuat dari serat pisang abaka (Musa Textilis atau Musa mindanesis) sejenis pisang dalam Bahasa sangihe sering disebut dengan kofo atau hote. Kain kofo merupakan kain tradisonal sangihe yang sudah lama ditinggalkan oleh masyarakat. Pada penelitian akan memodifikasi kain kofo agar supaya dapat diterima oleh masyarakat sangihe. Pembuatan busana pesta malam ini dilengkapi dengan 4 jenis kain yaitu: kain kofo sangihe, kain satin, orgaza, dan kain brokat. Selain itu juga pada pembuatan produk ini diperlukan fiselin sebagai pengeras dan kain hero sebagai furing. Hasil penelitian ini menunjukan bahwa kain kofo sudah dapat diterima dan disukai oleh masyarakat sangihe. Pengembangan kain kofo sangihe menjadi busana pesta malam dapat membawa inovasi yang baru dalam dunia fashion.
Pengembangan Tepung Tempe (Rhizopus Oryzae) Menjadi Tepung Untuk Kue Kering Kastengel Eka Helena V. Opit; Steven Rogahang; Eka Syahputra Ibrahim
Jurnal Praba : Jurnal Rumpun Kesehatan Umum Vol. 3 No. 2 (2025): Juni : Jurnal Praba : Jurnal Rumpun Kesehatan Umum
Publisher : STIKES Columbia Asia Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62027/praba.v3i2.459

Abstract

This study aims to develop tempeh (Rhizopus oryzae) into tempeh flour to be utilized as the main ingredient in the production of a traditional Indonesian cookie known as kastengel. Tempeh is a rich source of plant-based protein and dietary fiber, yet its application in the processed food industry, particularly in dry baked goods such as cookies, remains underexplored. This innovation is expected to serve as a healthy food alternative while supporting the diversification of local food products. The research employed a Research and Development (R&D) approach, encompassing several key stages: processing tempeh into flour through slicing, drying, grinding, and sieving; formulating kastengel dough using tempeh flour as the base ingredient; and evaluating the final product through both organoleptic (sensory) testing and nutritional analysis. Organoleptic testing involved 10 panelists, including lecturers and students, who assessed the product based on color, taste, aroma, and texture. Nutritional content was analyzed at the Manado Industrial Research and Standardization Agency. The results showed that kastengel made from tempeh flour had a light brown color, a savory-sweet flavor, a distinctive yet pleasant aroma, and a crunchy texture. Laboratory tests revealed the nutritional composition of the product to include 46.12% carbohydrates, 29.82% fat, and 3.92% protein, indicating its potential as a nutritious food option. Most panelists reported a favorable response toward the product. In conclusion, tempeh flour can serve as an effective substitute for wheat flour in the production of kastengel cookies. The final product, branded as “Kastengel Eka,” demonstrates that tempeh-based food innovations can be well-accepted in terms of sensory qualities and possess promising potential as a functional, nutritious, and marketable food product.
Co-Authors Eka Syahputra Ibrahim Ekaputri Pricilia Laumbure Steven S. N. Rogahang