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All Journal Asian Journal of Aquatic Sciences Unri Conference Series: Community Engagement Journal of Rural and Urban Community Empowerment Abdimas Indonesian Journal
Zevira, Bella Permata
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Religion Agriculture, Biological Sciences & Forestry Humanities Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Industrial & Manufacturing Engineering Social Sciences

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IMPLEMENTATION OF CONSORTIUM BACTERIES OF Bacillus cereus ISOLATED FROM SEA AS PROTEIN SOURCE FOR PRO COFFEE BEVERAGE Zevira, Bella Permata; Feliatra, Feliatra; Batubara, Ummi Mardhiah
Asian Journal of Aquatic Sciences Vol. 7 No. 3 (2024): December
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/ajoas.7.3.378-385

Abstract

Pro coffee is a fermented beverage using Bacillus cereus bacterial consortium with single-cell protein. This study aims to determine the best composition of the B. cereus consortium bacteria mixture in organoleptic aspects that panelists most prefer and the effect of adding B. cereus consortium bacteria on proximate analysis and pro coffee flavor. Organoleptic testing of probiotic coffee was conducted on 20 panelists, then continued with proximate analysis of pro coffee. The composition with the best organoleptic flavor is obtained in code D, with the treatment of adding 5% bacterial consortium B. cereus for 15 days. The analysis of taste obtained has a value of 0.000 <0.05, and the study results show that the significance value is smaller than the significance level. Hence, the treatment results give the effect of adding bacterial consortium to pro-coffee. The addition of bacterial consortium B. cereus to probiotic coffee, in the form of moisture, ash, protein, fat, and carbohydrate content, is 0.000 <0.05. The analysis results show that the significance value is greater than the significance level, so the treatment results do not give the effect of adding bacterial consortium to pro coffee
PERBAIKAN DAN PEMBUATAN PLANG NAMA JALAN SERTA DENAH LOKASI DI DESA GERBANG SARI Tanjung, Afrizal; Mendrofa, Albertus Andika; Solistio, Ardiken Afri; Yosefa, Bella; Zevira, Bella Permata; Fitrimeutia, Chindi; Putri, Dian Seftiani; Yanti, Lola Feby; Arliansyah, Prayoga; Putri, Rahmania; Saadah, Isyatis
Journal of Rural and Urban Community Empowerment Vol. 4 No. 1 (2022): Oktober
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Jalan di beberapa desa memiliki permasalahan besar yaitu kerusakan yang terjadi di beberapa titik jalan dan tidak adanya rambu-rambu jalan. Masalah ini juga terjadi di Desa Gerbang Sari, Kecamatan Tapung Hilir, Kampar. Untuk mengatasi permasalahan tersebut dan mempermudah akses jalan ke dusun-dusun yang ada di Desa Gerbang Sari, Mahasiswa KUKERTA telah melakukan kegiatan pengadaan rambu-rambu jalan bagi dusun-dusun setempat guna mempermudah dan melengkapi sarana prasarana penunjuk arah ke dusun-dusun. Kegiatan dilaksanakan dengan 4 (empat) tahapan kegiatan, yakni: 1. terlebih dahulu melakukan survei lapangan di lokasi yang nantinya akan menjadi titik pemasangan rambu-rambu jalan desa, 2. menyiapkan alat dan bahan untuk membuat rambu-rambu jalan desa, 3. dilakukan proses pengecatan dan 4. pemasangan rambu-rambu jalan desa oleh mahasiswa dibantu oleh pemuda dan masyarakat sekitar. Terdapat 11 rambu dengan nama jalur dan 1 denah lokasi. Program tersebut mendapat dukungan dan pendampingan dari pemuda dan masyarakat Desa Gerbang Sari sehingga dapat terlaksana dengan baik. Dalam proses kegiatan mulai dari persiapan hingga pelaksanaan program, tidak ditemukan kendala yang berarti. Selain itu, berdasarkan 3 indikator survei tingkat kepuasan masyarakat dan pengunjung desa terhadap pengadaan dan pemasangan rambu-rambu jalan menunjukkan bahwa masyarakat puas dengan program tersebut.
Produksi Kopi Pro Sebagai Kopi Sehat Dengan Penambahan Bacillus cereus SN7 Feliatra, Feliatra; Batubara, Ummi Mardhiah; Nursyirwani, Nursyirwani; Lazuardi, Lazuardi; Zevira, Bella Permata; Gustina, Julia; Alfarisy, M. Phyto
Unri Conference Series: Community Engagement Vol 6 (2024): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.6.180-184

Abstract

Pro coffee is one of the coffee drinks enriched with B.cereus bacterial consortium. Bacillus cereus is a single cell protein that is rich in protein. This program aims to develop student entrepreneurship activities by implementing the results of previous research, namely utilizing probiotic bacteria for healthy coffee entrepreneurship with the addition of probiotic bacteria from seawater. The method used for this program is to provide lectures and practices on pro-coffee processing to students involved in this service. This service activity was carried out in four stages, namely: Training and Competency Improvement Training and competency improvement activities are carried out as an effort to increase the knowledge and competence of Partners and students in processing Pro coffee. The results of the service show that students are able to improve: 1) Knowledge of making probiotic bacteria development media so that it is suitable for human consumption; 2) Making probiotic starter (Bacillus cereus SN7); 3) Making pro coffee; 4) Packaging of pro coffee; and 5) Marketing of pro coffee products
Pengembangan Kewirausahaan Mahasiswa Melalui Produksi Kopi- Pro Feliatra, Feli; Batubara, Ummi Mardhiah; Nursyirwani, Nursyirwani; Umar, Lazuardi; Zevira, Bella Permata; Gustina, Julia; Alfarisy, M. Phyto; Feliatra, Pamela Isya
Abdimas Indonesian Journal Vol. 4 No. 2 (2024)
Publisher : Civiliza Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59525/aij.v4i2.469

Abstract

Pro coffee is a coffee drink enriched with B.cereus consortium bacteria. Bacillus cereus is a single cell protein that is rich in protein. This program aims to develop student entrepreneurial activities by implementing the results of previous research, namely utilizing probiotic bacteria for healthy coffee entrepreneurship by adding probiotic bacteria to coffee drinks. The method used to provide lectures and practices about professional coffee processing to students involved in this service. This service activity is carried out in four stages, namely: Training and Competency Improvement. Training and competency improvement activities are carried out as an effort to increase the knowledge and competence of Partners and students in processing Pro coffee. The results of the service show that students are able to improve: 1) Knowledge of making media for developing probiotic bacteria so that they are suitable for human consumption; 2) Making probiotic starter (Bacillus cereus SN7); 3) Pro coffee making; 4) Pro coffee packaging; and 5) Marketing of pro coffee products.
IMPLEMENTATION OF CONSORTIUM BACTERIES OF Bacillus cereus ISOLATED FROM SEA AS PROTEIN SOURCE FOR PRO COFFEE BEVERAGE Zevira, Bella Permata; Feliatra, Feli; Batubara, Ummi Mardhiah
Asian Journal of Aquatic Sciences Vol. 7 No. 3 (2024): December
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/ajoas.7.3.378-385

Abstract

Pro coffee is a fermented beverage using Bacillus cereus bacterial consortium with single-cell protein. This study aims to determine the best composition of the B. cereus consortium bacteria mixture in organoleptic aspects that panelists most prefer and the effect of adding B. cereus consortium bacteria on proximate analysis and pro coffee flavor. Organoleptic testing of probiotic coffee was conducted on 20 panelists, then continued with proximate analysis of pro coffee. The composition with the best organoleptic flavor is obtained in code D, with the treatment of adding 5% bacterial consortium B. cereus for 15 days. The analysis of taste obtained has a value of 0.000 <0.05, and the study results show that the significance value is smaller than the significance level. Hence, the treatment results give the effect of adding bacterial consortium to pro-coffee. The addition of bacterial consortium B. cereus to probiotic coffee, in the form of moisture, ash, protein, fat, and carbohydrate content, is 0.000 <0.05. The analysis results show that the significance value is greater than the significance level, so the treatment results do not give the effect of adding bacterial consortium to pro coffee
PERBAIKAN DAN PEMBUATAN PLANG NAMA JALAN SERTA DENAH LOKASI DI DESA GERBANG SARI Tanjung, Afrizal; Mendrofa, Albertus Andika; Solistio, Ardiken Afri; Yosefa, Bella; Zevira, Bella Permata; Fitrimeutia, Chindi; Putri, Dian Seftiani; Yanti, Lola Feby; Arliansyah, Prayoga; Putri, Rahmania; Saadah, Isyatis
Journal of Rural and Urban Community Empowerment Vol. 4 No. 1 (2022): Oktober
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Abstract

Jalan di beberapa desa memiliki permasalahan besar yaitu kerusakan yang terjadi di beberapa titik jalan dan tidak adanya rambu-rambu jalan. Masalah ini juga terjadi di Desa Gerbang Sari, Kecamatan Tapung Hilir, Kampar. Untuk mengatasi permasalahan tersebut dan mempermudah akses jalan ke dusun-dusun yang ada di Desa Gerbang Sari, Mahasiswa KUKERTA telah melakukan kegiatan pengadaan rambu-rambu jalan bagi dusun-dusun setempat guna mempermudah dan melengkapi sarana prasarana penunjuk arah ke dusun-dusun. Kegiatan dilaksanakan dengan 4 (empat) tahapan kegiatan, yakni: 1. terlebih dahulu melakukan survei lapangan di lokasi yang nantinya akan menjadi titik pemasangan rambu-rambu jalan desa, 2. menyiapkan alat dan bahan untuk membuat rambu-rambu jalan desa, 3. dilakukan proses pengecatan dan 4. pemasangan rambu-rambu jalan desa oleh mahasiswa dibantu oleh pemuda dan masyarakat sekitar. Terdapat 11 rambu dengan nama jalur dan 1 denah lokasi. Program tersebut mendapat dukungan dan pendampingan dari pemuda dan masyarakat Desa Gerbang Sari sehingga dapat terlaksana dengan baik. Dalam proses kegiatan mulai dari persiapan hingga pelaksanaan program, tidak ditemukan kendala yang berarti. Selain itu, berdasarkan 3 indikator survei tingkat kepuasan masyarakat dan pengunjung desa terhadap pengadaan dan pemasangan rambu-rambu jalan menunjukkan bahwa masyarakat puas dengan program tersebut.
Co-Authors Afrizal Tanjung Alfarisy, M. Phyto Arliansyah, Prayoga Batubara, Ummi Mardhiah Feliatra Feliatra, Feli Feliatra, Pamela Isya Fitrimeutia, Chindi Gustina, Julia Lazuardi Lazuardi Lazuardi Umar Mendrofa, Albertus Andika Nursyirwani, Nursyirwani Putri, Dian Seftiani Putri, Rahmania Saadah, Isyatis Solistio, Ardiken Afri Yanti, Lola Feby Yosefa, Bella