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All Journal IJECS: Indonesian Journal of Empowerment and Community Services Journal of Food and Agricultural Product
Putri Suleman, Dininurilmi
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Religion Agriculture, Biological Sciences & Forestry Humanities Education Health Professions Public Health Social Sciences

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Physicochemical And Organoleptic Characteristics on Cookies Innovation with the Addition of Taro Flour (Colocasia esculenta) and Edamame Flour (Glycine max) Febriana Ramadhan Abdi, Yenny; Ayu Putri Pamungkas, Niken; Nur Rochmah, Alfi; Putri Suleman, Dininurilmi; Widyastuti, Retno
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6196

Abstract

The use of taro tuber flour as a substitute for wheat flour in food processing is one of the preferences that can be made to reduce dependence on the use of wheat flour by innovating or increasing the use of non- wheat flour. One of the types of processed foods that can utilize taro tuber flour is Cookies. In addition, Cookies can also be added with additional nutritional content in the form of protein from edamame flour. The purpose of this study was to determine the effect of the addition of taro and edamame tuber flour on the sensory and physicochemical quality of cookies. The method used in this study was a complete random design (RAL) of five formulations with three replicates. The data obtained was analyzed using ANOVA (Analysis of Variance) and continued with the DMRT test. The results obtained based on sensory testing showed that the formulation with the addition of taro flour as much as 80 grams and edamame flour 10 grams. The results of the physicochemical test which included a physical test in the form of a texture test with a hardness level of 104.28 N, a breaking force of 9.11 N and chemical tests including a moisture content test of 2.44%, protein content of 7.59%, and starch content of 10.98%. Keywords: Cookies, edamame, physocochemical, organoleptic, taro.
Empowerment of Coffee Processing Business Actors of the Central Lawu Nature Lovers Group as a Form of Utilization of Local Commodities in Sukowidi Village, Panekan District, Magetan Regency Rochmah, Alfi; Febriana Ramadhan Abdi, Yenny; Choiroel, Anam; Putri Suleman, Dininurilmi; Rukmakharisma Riski, Prajwalita; Zulfa, Fitriyah; Nadhilah, Dini
IJECS: Indonesian Journal of Empowerment and Community Services Vol. 6 No. 1 (2025)
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ijecs.v6i1.5952

Abstract

Sukowidi Village, located in Panekan District, Magetan Regency, is known as the largest coffee commodity-producing area. The sale of this coffee is one of the economic drivers for the residents of Sukowidi Village. Sukowidi Village already has a fairly active Central Lawu nature lovers group that can be an agent in overcoming coffee problems, but the lack of insight into entrepreneurship, food processing techniques, and marketing techniques is an obstacle to developing coffee. The UNS PKM Team will empower the group through proper coffee processing, and ready to be marketed as a form of utilization of local coffee commodities. The activities carried out are conducting entrepreneurship training and food industry management in order to provide direction in entrepreneurship and managing a coffee processing business. Furthermore, the UNS PKM Team also provides training and assistance on how to process coffee properly so that safe, hygienic, and halal products can be produced and are enjoyable to consume by the community. The introduction of tools is also carried out to support coffee processing activities, namely in the form of huller and pulper machines. The main objective of the community service is to create UMKM managed by members of the Lawu Tengah nature lovers group in Sukowidi Village with good quality according to good, safe and halal food processing procedures because the production process is free from non-halal additives, and attractive in terms of appearance, so that it can support halal tourism which the government is promoting. The results of this community service activity are that the nature lovers group is skilled in processing coffee, can operate huller and pulper machine processing equipment, can start implementing good, safe, halal food processing methods, and can become entrepreneurs. Keywords: Coffee, Social Entrepreneurship, Digital Marketing, Lawu
Co-Authors Ayu Putri Pamungkas, Niken Choiroel Anam Febriana Ramadhan Abdi, Yenny Nadhilah, Dini Nur Rochmah, Alfi Retno Widyastuti, Retno Rochmah, Alfi Rukmakharisma Riski, Prajwalita Zulfa, Fitriyah