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All Journal Unri Conference Series: Community Engagement Abdimas Indonesian Journal
Alfarisy, M. Phyto
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Religion Humanities Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Social Sciences

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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.
Co-Authors Batubara, Ummi Mardhiah Feliatra Feliatra, Feli Feliatra, Pamela Isya Gustina, Julia Lazuardi Lazuardi Lazuardi Umar Nursyirwani, Nursyirwani Zevira, Bella Permata