Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal An International Journal Tourism and Community Review Abdi Karya: Jurnal Pengabdian Kepada Masyarakat
Bagaskara Agung Putra Wicaksono
Unknown Affiliation
Decision Sciences, Operations Research & Management Education Social Sciences

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

Found 2 Documents
Search

 1 
Penerapan Komunikasi dan Edukasi pada Kegiatan Pengolahan Tofu Pudding dan Tofu Milkshake Esteria Priyanti; Maeva Ristianti Fatharani Putri; Nur Rahito; Lucia Rasifa Anggira; Bagaskara Agung Putra Wicaksono; Felicia Ananda Putri
ABDI KARYA : Pengabdian Kepada Masyarakat Vol. 2 No. 1 (2025): Jurnal Pengabdian Kepada Masyarakat
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/abdikarya.v2i1.195

Abstract

Activity for implementing communication and education in the processing of tofu pudding and tofu milkshake are integrated into Business Communication subject and Community Service for students. The success of this activity is assessed through 2 indicators, which are the assessment of the lecturer teaching the Business Communication subject to the training organizing committee and the assessment of participant satisfaction to the committee who has organized this training. The indicator of success for implementing this training is that the committee can master several competencies from the Business Communication subject. Through this training, it is also hoped that participants who take part in this training will gain new education and experience in processing tofu pudding and tofu milkshakes. This activity was attended by 9 participants and was carried out using educational lecture methods and practice in processing tofu pudding and tofu milkshake. As a result of this activity, it can be concluded that the training organizing committee has been able and successful in organizing training using communication principles, and all participants can process tofu pudding and tofu milkshake according to the expected criteria.
Development of Mackerel (Rastrelliger sp.) Turbin Quiche Fortified with Tofu and Red Beans (Phaseolus vulgaris L.): Sensory Acceptability and Nutritional Profile as a Healthy Snack Alternative for Adolescents Bagaskara Agung Putra Wicaksono; Esteria Priyanti
An International Journal Tourism and Community Review Vol. 3 No. 2 (2026): June: An International Journal Tourism and Community Review
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/tourcom.v3i2.406

Abstract

This study aims to determine adolescents’ acceptance of mackerel turbin quiche, identify the best formulation of the product, and analyze its nutritional content. This study used an experimental method. The results showed that the mackerel turbin quiche product that was well accepted by adolescents was F1, which used 250g of mackerel, 125g of tofu, and 375g of red beans. The best formulation of mackerel turbin quiche used ingredients divided into three (3) parts: crust, filling, and custard. The quiche crust consisted of 500g wheat flour, 300g margarine, 135g powdered sugar, 15g powdered milk, and 2 egg yolks. The filling consisted of 250g mackerel, 375g red beans, 125g tofu, and 100g onion. The custard consisted of 1000 ml UHT milk, 10 egg yolks, 6g salt, 3g ground pepper, and 3g ground nutmeg. Each 45g serving of mackerel turbin quiche contained 194.34 Kcal of energy, 21.60g carbohydrates, 10.09g fat, and 5.69g protein. It can be concluded that mackerel turbin quiche can be used as a healthy snack alternative for adolescents.
Co-Authors Esteria Priyanti Felicia Ananda Putri Lucia Rasifa Anggira Maeva Ristianti Fatharani Putri Nur Rahito