KAJIAN COOKIES BEKATUL SEBAGAI ICON KULINER KABUPATEN KARAWANG

by Suci Sandi Wachyuni, Ramon Hurdawaty JSTP Mei 2016 Vol 2, 2016

NANI TRISNAYANTI, 2021

Warta, Vol .12, No.1, Maret 2009: 1-7, 2009

Background: Literature studies show that nutrition contained in the residu of tofu production is still high, however the utility of this product as food is still not optimal among communities. Objective: The purpose of this program is to give knowlegde about nutrition contained in the residu of tofu production, the utlization of this residu into different other products such as sauces and cookies. Method: The method employed in this program was workshop and training, which divided into 4 stages. First, survey of location; second, workshop and training on how to make sauces and cookies from the residu of tofu production; third, monitoring result of workshop and training; fourth, evaluation and reporting. Evaluation of this program was done during 2.5 months after this workshop and training program ended. Result: This program was followed by 27 participants who spent their time to make tofu and tempeh at their home (home industry), in addition they never followed any workshop and training to make sauces and cookies before. The result of pretest shows that 85 percent of the participants did not know the information about the nutrition contained in the residu of tofu production, this residu is usually used as animal food, e.g. for pig and cow. If this residu is processed as tempeh, the price is very cheap. However, result of post-test gives information that there were increased of knowledge of the residu nutrition,the knowledge on how to produce sauces and cookies among all of participants. The evaluation conducted for 2.5 moths period after the program, shows that the proportion of participants who implemented this program less then 20 percent. There are many reasons why people did not implemented this program, e.g. insuficiency of budget, tools, times and worriness to fail when start new business. Conslusion: It is necessary to disseminate this workshop and training program to people beyond tofu and tempeh producers, especially who spend their time at home, e.g. unemployment. Furthermore, it is important to give motivation by giving loan and facilitation for new producer of sauces and cookies made from the residu of tofu production.

Abstrak-Saat ini kucing merupakan hewan yang sangat digemari untuk dipelihara dan kucing merupakan hewan yang sangat disayangi oleh pemiliknya sehingga saat ini tidak sedikit orang-orang yang berkumpul dan membentuk komunitas-komunitas untuk membahas berbagai persoalan mengenai hewan kucing peliharaannya. Namun kegiatan yang sedang berjalan saat ini masih memiliki kekurangan karena keterbatasan waktu yang dimiliki oleh para pecinta kucing sehingga kegiatan komunitas untuk sharing (berbagi cerita) dan membahas segala persoalan mengenai hewan kucing peliharaanya menjadi terbatas oleh ruang dan waktu. Dengan hal tersebut, maka diperlukan sistem yang dapat mendukung untuk kegiatan komunitas pecinta kucing sehingga tidak terbatas ruang dan waktu karena melalui sistem "Forum Komunitas Berbasis Web Studi Kasus Pecinta Kucing " dengan menggunakan metode "analisis PIECES " dan akan dikembangkan dengan sistem yang baru secara online web menggunakan code-igniter dengan pengembangan metode Extreme Programming, dengan hal tersebut kegiatan untuk saling berbagi informasi mengenai hewan kucing peliharaan, dapat bertanya kepada dokter hewan mengenai kesehatan kucing peliharaan, dapat melakukan transaksi jual beli kucing peliharaan, dan dapat mengadakan event mengenai hewan kucing peliharaan sehingga para pecinta kucing tetap mendapatkan informasi terkini mengenai komunitas pecinta kucing dengan mengakses sistem "Forum Komunitas Berbasis Web Studi Kasus Pecinta Kucing ". Abstract-This time the cat is an animal that is very popular to be kept and the cat is an animal that is highly cherished by their owners so it is currently not a few people who get together and form communities to discuss various issues regarding the animal pet cat. But the running activity currently still has flaws because of time limitations, owned by cat lovers so that the activities of the community for sharing (sharing) and discuss any issues regarding animals cats peliharaanya be limited by space and time. With it, then needed a system that could support for the activities of the community ofcat lovers so there is limited space and time because the system through a Web-based Community Forum "a case study of Cat Lovers" by using the method of "analysis" PIECES and will be developed with the new online system web uses code-igniter with a development method Extreme Programming, with such activities to share information about the animal pet cat , can ask the vet about the health of a pet cat,can do the buying and selling of pet cats, and can hold an event concerning the animal pet cat so that lovers of cats still get current information about a community ofcat lovers with access system "Web-based Community Forum case study of Cat Lovers." Pendahuluan Latar belakang Sistem informasi berbasis komputer belakangan kini menjadi suatu hal yang primer bagi kebutuhan manusia sebagai pemenuhan kebutuhan informasi. Mulai dari kalangan

PROTEIN CONTENT, ANTIOXIDANT ACTIVITIES AND ORGANOLEPTIC CHARACTERISTIC OF SUBSTITUTES OF MOCAF FLOUR AND STEAM GREEN BEANS SPROUT FLOUR, 2016

KADAR PROTEIN, AKTIVITAS ANTIOKSIDAN DAN SIFAT ORGANOLEPTIK COOKIES TERSUBSTITUSI TEPUNG MOCAF DAN TEPUNG KECAMBAH KACANG HIJAU KUKUS (PROTEIN CONTENT, ANTIOXIDANT ACTIVITIES AND ORGANOLEPTIC CHARACTERISTIC OF SUBSTITUTES OF MOCAF FLOUR AND STEAM GREEN BEANS SPROUT FLOUR) Ranum Ester Putri Perdania, Wikanastri H.b, Agus Suyantoc Program Studi Teknologi Pangan Universitas Muhammadiyah Semarang Korespondensi, email : [email protected] ABSTRACT Cookies are lightly floured cake that has a sweet taste which make it desirable, cookies using flour substituted with mocaf flour and steamed green bean sprout flour. The general purpose of this research is to know protein content, antioxidant activity and organoleptic nature of cookies based on mocaf flour and steamed green bean sprout flour. The experimental method of experimental type using the measured data of protein content and antioxidant activity was tested with Microsoft Excel spreadsheet. The organoleptic properties were statistically analyzed using the Friedman test and the Wilcoxon test. The results of the analysis showed that there was an influence of the amount of substitution of mocaf flour and steamed green bean sprout flour to protein content, antioxidant activity and organoleptic properties. The best results of this study were substituted cookies with 12, 26% protein content on 30% flour formula, 19.47% antioxidant activity on cookies formula 50% and the best organoleptic properties produced from cookies yielded likes on treatments The average organoleptic properties of cookies the panelists say that the color is not being interested is brown color, the aroma that rather favored is fragrant, the unpleasantless crispness is too crunchy, and the unappealingless taste is bitter taste . The Conclusions of the research conducted on cookies substitution of mocaf flour and flour steamed green bean sprouts indicate a real difference for each test performed. Keywords: Cookies mocaf, protein cookies, antioxidant activity of steamed green bean sprouts