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All Journal Journal of Food and Agricultural Technology Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Hilma Amanda Ansabila
Universitas Mercu Buana Yogyakarta
Agriculture, Biological Sciences & Forestry Chemistry Economics, Econometrics & Finance Engineering Public Health Social Sciences

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Food Crop and Klanceng Bee Cultivation Development in Supporting the Food Security Tourism Development in Srimulyo Village: Pengembangan Budidaya Tanaman Pangan dan Lebah Klanceng Dalam Mendukung Pengembangan Wisata Ketahanan Pangan Desa Srimulyo Chatarina Lilis Suryani; Siti Tamaroh; Prabu Ariawangningrati; Hilma Amanda Ansabila; FX Suwarta
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol. 9 No. 1 (2025): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : DPD Jatim Perkumpulan Dosen Indonesia Semesta

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Abstract

Srimulyo Village began to be developed into a Food Security Tourism Village, since 2023. The problems faced by the people of Srimulyo Village, especially Dusun Payak Cilik, are the low level of community involvement and the benefits obtained from tourism development are still low. Around Srimulyo Village, there are many flowers that are a source of bee food, so that klanceng bee cultivation has great potential to be developed. In addition, there are also many empty lands along the banks of the Opak River that have the potential for developing food crops. Solutions to the problem are directed at increasing knowledge of how to cultivate food crops, diversifying processed products, klanceng bee cultivation that can be integrated with the development of tourist villages, improving organizational management, and increasing financial literacy. The stages of activity include preparation and coordination, counseling and practice of food crop cultivation, processing tubers, counseling and practice of klanceng cultivation, counseling on organizational management and financial literacy, as well as evaluation and monitoring. The activity began with the stage of socialization and coordination of activities with the CUCT cooperative management and the Dwi Manunggal Farmers Group. The activity was attended by 20 members of the farmer group. Based on the questionnaire given, it is known that the understanding of farmer group members about food crop cultivation, product processing, and how to cultivate klanceng bees is still low (only 15%). After the extension, it increased to 85%.
Pengaruh Jumlah Susu Skim Terhadap Sifat Kimia dan Mikrobiologi Yoghurt Susu Sapi Hilma Amanda Ansabila; Putri Lestiana Agustine; Toni; Nonic Aprilia; Nansya Musyafir Qosna; Yuli Perwita Sari
Journal of Food and Agricultural Technology Vol. 2 No. 1 (2024)
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/jfat.v2i1.4343

Abstract

Yoghurt merupakan produk olahan susu menjadi minuman asam terfermentasi dengan penambahan kultur mikroorganisme yang terbuat dari starter bakteri asam laktat. Lactobacillus bulgaricus dan Streptococcus thermophilus merupakan bakteri yang paling umum digunakan sebagai kultur starter pada proses fermentasi susu menjadi yoghurt. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan skim terhadap sifat fisik, kimia (Kadar air, pH, Nilai total zat padat terlarut, gula reduksi dan gula total) dan mikrobiologi. Metode eksperimental digunakan dengan rancangan acak lengkap faktorial, melibatkan dua faktor: persentase susu (5% dan 7%) dan persentase gula (2% dan 2%). Parameter yang diukur meliputi kadar air, pH, kadar ZPT (Zat Padat Terlarut) , gula total, gula reduksi, total BAL (Bakteri Asam Laktat) dengan masing-masing 3 kali ulangan. Data yang diperoleh diuji statistic dengan Univariate Analysis of Variance (ANOVA), jika ada beda nyata diuji dengan Duncan Multiple Range Test (DMRT) a=0,05. Hasil penelitian menunjukkan bahwa peningkatan persentase susu skim dan penambahan gula yang sama, secara signifikan mengurangi gula reduksi (p<0,05). Kadar air dan total BAL meningkat seiring bertambahnya persentase susu skim, sementara total ZPT menurun. Kadar gula total tidak menunjukkan perbedaan yang signifikan antar perlakuan.
Co-Authors Chatarina Lilis Suryani Fransiscus Xaverius Suwarta, Fransiscus Xaverius Nansya Musyafir Qosna Nonic Aprilia Prabu Ariawangningrati Putri Lestiana Agustine Siti Tamaroh Toni Yuli Perwita Sari