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Riyanto , Slamet
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Humanities Social Sciences

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Study on the Production of Tenjo Dodol and Glutinous Rice Sweet With The Addition of Emprit Ginger Purnawan , Lesna; Sumardi, Sumardi; Irwansyah, Novi; Adham , Ibnu; Riyanto , Slamet
The International Journal of Education Management and Sociology Vol. 3 No. 5 (2024): September - October : The International Journal of Education Management and Soc
Publisher : PDPI (Perkumpulan Dosen Peneliti Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58818/ijems.v3i5.163

Abstract

This study aims to determine (1) the optimal concentration of ginger extract for enhancing the quality of white glutinous rice dodol, and (2) the moisture content, total solids, and organoleptic evaluation of white glutinous rice dodol in accordance with the Indonesian National Standards. The research method involved mixing the water content, total solids, and organoleptic properties (color, aroma, texture, and taste) of the dodol through four treatments and three repetitions. Data were analyzed using SPSS. The treatments were as follows: 100% glutinous rice with 0% ginger extract, 95% glutinous rice with 5% ginger extract, 90% glutinous rice with 10% ginger extract, and 85% glutinous rice with 15% ginger extract. The research design used a repeated measures model with three repetitions. The highest organoleptic score for color was obtained with the addition of 10% ginger extract, receiving a score of 3.80 (liked), while the lowest score was found in the 15% ginger extract group, with a score of 3.37 (liked). For aroma, the highest score was observed in the 10% ginger extract group, while the lowest score was recorded in the 0% ginger extract group. Texture received the highest score in the 0% ginger extract group. The taste evaluation revealed that the highest score, 4.47 (liked), was in the 10% ginger extract group, and the lowest score was found in the 0% ginger extract group. The analysis of variance results indicated that there was no significant difference among the treatments (p > 0.05), and no further testing was necessary.
Tempe Production Business in Community Empowerment at Sodong Company, Tangerang Purnawan , Lesna; Mulyana, Achmad; Setiawan, Aries; Kala Kusumajati, Wisnu; Riyanto , Slamet
The International Journal of Education Management and Sociology Vol. 3 No. 5 (2024): September - October : The International Journal of Education Management and Soc
Publisher : PDPI (Perkumpulan Dosen Peneliti Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58818/ijems.v3i5.165

Abstract

This study aims to explore the efforts and challenges faced by tempe producers in community empowerment. It employs a qualitative descriptive approach and uses both primary and secondary data. Data collection methods include observation, in-depth interviews with respondents, and document analysis. Data analysis techniques involve data reduction, data presentation, and data verification. The findings indicate that: (1) There are ongoing efforts to empower the community in Tangerang Regency, particularly through Sodong Trading's tempe production initiative. The company recruits two men and four women, providing them with raw soybeans and step-by-step theoretical training on tempe production, progressing from beginner to independent production. The training emphasizes practical, hands-on experience, including how to manage and market the tempe, with average monthly production increasing over time. As a result, the economic conditions of the community have improved. (2) However, the main challenge faced by the tempe producers is the availability of raw materials, particularly soybeans. Imported soybeans are often difficult to obtain, while local soybeans are insufficient and expensive.
Co-Authors Achmad Mulyana Adham , Ibnu Irwansyah, Novi Kala Kusumajati, Wisnu Purnawan , Lesna Setiawan, Aries Sumardi .