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Dates milk tempe is an alternative drink for health, which is made from tempe extract with natural sweetener honey and enriched with dates, so it is safe and healthy for consumption by all ages. The research objectives were to determine: 1) the organoleptic quality of date palm tempe milk; 2) community acceptance of date palm tempe milk; 3) determine the content of carbohydrates, protein and fat. The research method of making date palm milk is carried out in accordance with the procedure for making tempe milk. Organoleptic tests to determine acceptance were carried out on 30 semi-trained and untrained panelists. The nutritional content of date palm tempeh is calculated using the Gizipro application. The results showed that date palm milk has sensory characteristics of sweet and savory taste, aroma of soybean tempeh and dates, thick texture and dark brown color. Contains 5.31 g carbohydrates; 0.11 g protein; 0.14 g fat; and 2.14 mg of calcium. It has low carbohydrates, low fat content compared to tempeh milk, so it can be drunk by all ages and can prevent degenerative diseases.

The use of young jackfruit which has low prices and abundant production is only as a basic ingredient for making traditional foods. Considering the benefits and nutritional content of young jackfruit, it is necessary to innovate the manufacture of young jackfruit cream soup with fusion techniques. The research objectives are 1) to know the process of making young jackfruit cream soup using fusion technique; 2) knowing the formula and thickening agent for young jackfruit cream soup; 3) find out the community's acceptance of young jackfruit soup cream. The experiment was carried out three times by making cream soup with 3 different thickeners, namely wheat flour with a roux system, pumpkin and potatoes. The experiment was carried out to obtain the best formula. The experimental results show how to make young jackfruit with fusion food processing techniques, starting with material selection, weighing ingredients, boiling young jackfruit, making spices, sauteing spices, boiling all ingredients, sorting bones, thickening with, wheat flour/ pumpkin/potatoes and blending. soup, filter soup. The right formula for young jackfruit cream soup is young jackfruit 120 g, pumpkin thickener 40 g(531)/roux flour 20 gr (351)/ potato 40 gr (253), 50 ml liquid milk, 2 g salt, 10 g onion, 4 g granulated sugar, 5 g margarine, 500 cc water and 140 g claws. The three experimental products were tested hedonic by 10 semi-trained people and code 531 was preferred because it has the characteristics of creamy soup with a creamy texture, savory taste, light brown color, and has the aroma of young jackfruit mixed with milk.

The development of computers in the current era can help teachers improve human resources (HR), especially in the field of education. SPSS and Excel are statistical applications that can process teacher research data such as education management data and classroom action research data and so on. This community service (PKM) is carried out in the form of statistical application training (SPSS and Excel) as well as writing techniques and publication of scientific articles. Participants in this activity consisted of 21 teachers and employees of the Muhammadiyah Mamala High School in Central Maluku. The conclusion obtained in this activity is that activities that have been carried out in the form of training are considered very good (99%). All material that has been planned can be delivered, although due to time constraints there are some materials that are only presented in an outline. The participants' ability in mastering the material was considered very   1Jurusan Matematika FMIPA Universitas Pattimura, Ambon-Maluku         good (98%). This is based on the teacher's ability in training and trials in the form of classroom action research data processing using Excel and SPSS applications. In addition, from the results of the training given to the participants, it was found that all the training participants perfectly mastered the tasks given in the training.

Wedang cemue is a traditional drink originating from the Ngawi area, East Java. The existence of wedang cemue is getting eliminated due to the presence of instant drink that we ready to serve and more practical. To preserve the existence of wedang cemue, an innovation is needed that can promote its existence, which is made cemue into to instant. The purpose of this study was to determine the preference of instant cemue, as well as to determine of antioxidant activity. The product preference test (taste, color and aroma) used hedonic scale. The preference test involved 25 panelist. A part from the hedonic test, antioxidant activity test were also carried out using the DPPH test. This study used a Completely Randomized Design with 1 factor that is the variation of formulations (4 formulations). Each formulation was repeated 3 times. The data obtained werw analyzed using ANOVA and further testing with DMRT. The results of cemue instant showed that the formulation I obtained higher acceptability on color (3,84), aroma (3,68) and taste (3,88). The antioxidant activity of formulation I showed the highest result (71,507).

Indonesia is an agricultural country that has great potential for the development of tropical fruits, horticultural crops and vegetables. Vegetables are important foods that are needed by the body because they contain nutrients needed by the body. However, some sweet potatoes that contain nutrients have not been adequately studied and utilized, including sweet potato (Ipomoea batatas L) from the Convulvulaceae family (Suparman, 2007). Sweet potato plants (Ipomoea batatas L) from 1968 until now have been widely produced, even Indonesia was the fourth largest country that produced sweet potato plants.The objectives of this study were: 1) Knowing the process of making purple sweet potato Gel candy; 2) Knowing consumer acceptance of purple sweet potato Gel candy products; 3) Knowing the nutritional content of purple sweet potato Gel candy. The methods used in this research include literary, documentation, experimental, organoleptic, hedonic and nutritional content methods. The resulting data is then processed and evaluated and then presented in tables and diagrams with in-depth explanations.The results showed that the best formula composition is found in code 472 The characteristics of the purple sweet potato gel candy produced are sweet and sour taste, candy aroma, solid chewy texture, light purple color. The panelists' acceptance of the making of purple sweet potato gel candy through the hedonic test results showed that the most favored by the Panelists were the product code 472 with a composition of 60 grams of sweet potato, 75 grams of gelatin, 75 grams of sugar, 1 gram of himalaya salt.

Pemberdayaan perempuan adalah upaya yang dilakukan untuk memperbaiki status dan peranan perempuan melalui pendampingan dalam melakukan suatu hal. Dukuh Bawang, Kelurahan Poleng, Kecamatan Gesi, Kabupaten Sragen, Jawa Tengan merupakan tempat dimana pengabdian masyarakat berupa pemberdayaan perempuan dengan pembuatan dan pemasaran tas anyaman plastik ini dilakukan. Hal ini karena masih banyaknya perempuan yang belum memiliki keterampilan yang dapat dikembangkan dan menghasilkan selain dari pertanian. Kegiatan ini diharapkan dapat menjadi alternatif bagi para perempuan di desa untuk mengembangkan kemampuan dan keterampilan yang dimiliki. Kegiatan pengabdian yang dilakukan berupa pelatihan keterampilan perempuan dengan pembuatan dan pemasaran tas anyaman yang terbuat dari bahan plastik.

Ngijo Village, one of the villages in Tasikmadu Subdistrict, Karanganyar Regency, was affected by Covid-19. Since the outbreak of Covid-19, the people's income has been reduced and even lost their livelihoods due to the production activities of the industries where they work stopped. Another factor is that the public does not fully understand Covid-19 and its prevention protocol. The Community Retrieval Activity was carried out as a form of social care at the STIE Atma Bhakti University in Surakarta through Social Service activities and outreach on prevention efforts for Covid-19. The implementation method using the counseling method and the provision of basic food packages. The implementation of the Community Retrieval Activity received a positive response from residents of Ngijo Village. Social assistance in the form of basic necessities can help alleviate the economic burden of the community, while extension activities can increase the understanding of Ngjio Village residents about Corona Virus (Covid-19), as well as prevention efforts. Keywords: social service, covid-19 prevention, ngijo village

Penyusun mendeskripsikan tentang kinerja karyawan tas pada Home Industry Omah Kreasi Tas Puncanggading Mranggen, Demak dan mendeskripsikan tentang analisis SWOT Home Industry Omah Kreasi Tas Mranggen, Demak. Hasil penelitian ini pertama adalah Home Industry Omah Kreasi Tas Mranggen Demak sudah menerapkan kinerja karyawan tas dengan baik. Karena Home Industry Omah Kreasi Tas Mranggen sebelum memulai kegiatan produksi seluruh sumber daya alam atau bahan baku memproduksi tas merupakan alat atau barang yang bersih. Kedua analisis SWOT Home Industry Omah Kreasi Tas Mranggen Demak: 1).Kekuatan: proses produksi dilakukan dengan menggunakan mesin dan memiliki karyawan yang banyak dan dilakukan dengan beberapa tahapan yang terarah. 2). Kelemahan: Dengan tingkat pendidikan yang rendah menjadi kelemahan Home Industry Omah Kreasi Tas Mranggen untuk dapat memajukan perusahaan. 3). Peluang: Adanya loyalitas konsumen terhadap perusahaan. 4). Ancaman: Banyak pesaing perusahaan yang bergrak dibidang produksi tas baik didalam maupun diluar.

Educational activity is a process that is designed in such a way and applied formally and measurably with the hope of achieving maximum and effective goals, especially the goals of national education as stated in article 3 of Law no. 20 of 2003. In achieving this National education goal, this goal was designed by experts in the national capital while the humans who serve as this national goal are in areas with different cultures and intelligences, as well as teachers who carry out the heavy task must be able to describe and interpret Law no. 20 of 2003 must be able to achieve this at the same time, besides the teacher's responsibility to educate the nation's children, teachers also have responsibilities that are no less serious towards their families, both economic and other responsibilities. It is very wise for the government to pay more attention to teachers with a policy of providing additional financial income from the professionalism of teachers, namely a professional allowance of 100% of the basic salary, teacher professionalism is a condition for obtaining this allowance and to be recognized as a professional teacher, teachers must meet various requirements. as evidenced by the portfolio collected. Unfortunately in the collection of fortopolio there are many loopholes for dishonesty by some unscrupulous teachers where the skills and professionalism of the teacher are not as what the fortopolio explains, because fortopolio can be obtained without strict selection, so teachers who are considered professional by the state and have been given the trust to educating the nation's children and have been rewarded with a professional allowance (which is called a certification allowance) even though not all certified teachers are necessarily professional, because fortopolio is easy to manipulate.

Kegiatan Pengabdian masyarakat ini bertujuan untuk mengoptimalkan peran guru dalam mendidik karakter peserta didik melalui media tembang macapat pangkur pupu 2 serat wedhatama di SDN 02 Papahan Tasikmadu Karanganyar. Peran guru di sekolah sangat berpengaruh pada kemajuan dan perkembangan karakter peserta didik untuk mengenali dan mencintai seni dan budaya daerahnya. Pendidikan karakter juga dapat menumbuhkan kepribadian positif pada peserta didik untuk menghargai kearifan lokal daerahnya. Selama ini kadang-kadang guru di sekolah hanya sekedar melaksanakan kewajiban mengajar dengan tuntutan ketercapai ketuntasan materi pembelajaran. Artinya bahwa guru di sekolah kurang maksimal dalam memanfaatkan media pembelajaran terutama media berbasis seni untuk mendidik karakter peserta didik. Kondisi ini diperoleh berdasarkan hasil survei awal yang dilakukan di SDN 02 Papahan Tasikmadu Karanganyar.Pengabdian ini dilakukan di SDN 02 Papahan Tasikmadu Karanganyar. Metode pelaksanaan pengabdian meliputi: (1) metode pendekatan yang dilakukan mulai tahap survei, dan perijinan, dan (2) metode pelaksanaan program, meliputi tahap pendahuluan, tahap sosialisasi dan audiensi, tahap pelaksanaan dan kolaborasi, dan tahap evaluasi. Target luaran yang diharapkan adalah guru-guru SDN 02 Papahan Tasikmadu Karanganyar yang mengikuti kegiatan ini memiliki kepekaan dan kepedulian yang tinggi terhadap pendidikan karakter peserta didik sehingga dapat menuai prestasi yang baik. Selain itu juga dapat tersusun artikel ilmiah untuk dimuat dalam jurnal nasional ber ISSN. Kegiatan ini diikuti oleh 20 peserta dari guru dan peserta didik SDN 02 Papahan Tasikmadu Karanganyar.Diharapkan dengan adanya kegiatan ini akan dapat memberikan penguatan pemahaman pada guru-guru tentang betapa pentingnya pendampingan dalam menanamkan karakter peserta didik. Kondisi tersebut tidak bisa dipungkiri bahwa apabila peserta didik didekatkan dan diajarkan tentang kearifan lokal seperti tembang macapat pangkur pupuh 2 serat wedhatama, maka pada diri mereka akan tumbuh karakter baik yaitu kecintaan terhadap seni dan budaya daerahnya.  Kata Kunci: Peran Guru, Pendidikan Karakter, Media Tembang Macapat Pangkur          Pupuh 2 Serat Wedhatama.

In line with the development of science and technology today, a job that is done requires fast-paced data and information. By getting data and information quickly, the company has the ability to develop faster. Inventory is a very important part for a company. Inventory of goods is one of the tasks of logistics management in a company, namely support in the procurement of goods for the company. In order for this support to be utilized, it is necessary to plan and carry out in an integrated manner, which is interrelated and supports between related elements. CV Sinar Karya Ungaran is a private company which is engaged in the distributor of Electric tools. CV Sinar Karya is located on the road Dabo II / D30 RT6 Nitibuana, Ungaran Regency Semarang Tel. (024) 3584074 - 3584075. This company has a wide enough working area covering Central Java and DIY. Because the working area is quite extensive and the number of processes in and out of goods, the company must be more careful in calculating inventory. In the process of recording and counting inventory at this time the company is still using Microsoft Excel so there are still many obstacles. In the process of recording and counting inventory at this time the company still uses Microsoft Excel. One of the difficulties experienced is the frequent occurrence of errors in making inventory reports. Besides making reports takes longer because there is no computerized database system. With the development of technology, especially in the field of computers, the authors try to create a computer-based inventory program using Visual Basic 6.0. This is expected to help companies in making goods inventory more quickly and accurately.

Dalam membantu masyarakat yang terdampak akibat dari pandemi wabah Covid-19, Baznas melakukan operasi pengelolaan ZIS dengan strategi penghimpunan dan penyaluran ZIS dalam bentuk program penyaluran Sembako untuk masyarakat yang terdampak langsung pandemi Covid-19. Tujuan penelitian yaitu Untuk mengetahui Strategi Penghimpunan ZIS Dan Penyaluran ZIS Dalam Program Sebar Sembako Pada Masa Pandemi Covid-19 di Baznas Provinsi Bali. Metode penelitian ini dengan kualitatif deskriptif. Informan 10 orang yang dipilih dengan menggunakan teknik purposive. Pengumpulan data melalui observasi, wawancara dan dokumentasi. Sedangkan teknik analisis data menggunakan reduksi data, penyajian data, penyimpulan dan verifikasi serta kesimpulan akhir. Hasil penelitian menunjukkan bahwa: (1) Strategi penghimpunan ZIS oleh Baznas meliputi Sosialisasi kepada Instansi pemerintah tingkat I, lembaga keuangan, dan majelis ta’lim, mengirimkan laporan pertanggung jawaban keuangan, mempromosikan program melalui tiga media yaitu media cetak, media sosial, dan media elektronik, memberi pelayanan pembayaran ZIS dengan cara pembayaran langsung, jemput zakat, membentuk UPZ di lembaga pemrintahan dan swasta, membuka rekening di beberapa Bank, scan barcode dan menjalin hubungan yang baik dengan muzaki/donatur, (2) Strategi penyaluran ZIS meliputi kepatuhan terhadap ketentuan syariah dan sesuai dengan UU, mengikuti protokol penanganan Covid-19 dengan physical distancing, social distancing, dan penggunaan masker, pendekatan penyaluran antara push approach dan pull approach, memberikan surat tembusan kepada gugus tugas Covid-19.   ABSTRACTIn assisting the affected communities as a result of the Covid-19 pandemic, Baznas carried out ZIS management operations with a ZIS collection and distribution strategy in the form of a basic food distribution program for people directly affected by the Covid-19 pandemic. The purpose of this research is to find out the strategy of ZIS Collection and Distribution of ZIS in the Distribution of Grocery Programs during the Covid-19 Pandemic Period in the Bali Provincial Baznas. This research method uses descriptive qualitative method. 10 informants were selected using a purposive technique. Data collection through observation, interviews and documentation. While data analysis techniques use data reduction, data presentation, inference and verification as well as final conclusions. The results of the research show that: (1) ZIS collection strategies by Baznas include socialization to government level I institutions, financial institutions, and majelis ta ‟lim, sending financial accountability reports, promoting programs through three media namely print media, social media, and media electronic, providing ZIS payment services by direct payment, picking up zakat, forming UPZ in government and private institutions, opening accounts in several banks, scanning barcodes and establishing good relationships with muzaki / donors, (2) ZIS distribution strategies include compliance with regulations sharia and in accordance with the law, following the Covid-19 handling protocol with physical distancing, social distancing, and the use of masks, the distribution approach between push approach and pull approach, giving a copy to Covid-19 task force.

ABSTRAK Komite Nasional Ekonomi dan Keuangan Syariah (KNEKS) merupakan lembaga yang berfungsi sebagai katalisator perkembangan ekonomi dan keuangan syariah dalam skala nasional maupun internasional. KNEKS diamanatkan untuk turut mendorong pengembangan ekonomi dan keuangan syariah guna mendukung ketahanan ekonomi nasional. Tugas KNEKS yaitu mempercepat, memperluas dan memajukan pengembangan ekonomi dan keuangan syariah dalam rangka memperkuat ketahanan ekonomi nasional. KNEKS memiliki Strategi yaitu Penguatan ekonomi dan keuangan syariah, Penguatan Halal Value Chain, Penguatan Usaha Mikro Kecil dan Menengah (UMKM), Penguatan Fatwa, Regulasi dan Tata Kelola.memperkuat penyediaan iklim usaha Industri Keuangan Syariah dan Industri Halal dengan adanya kepastian hukum, proses yang mudah dan tata kelola yang baik, Penguatan ekonomi digital. Memperkuat pelaku indistri halal dengan memanfaatkan dan mengoptimalkan layanan digital baik pembiayaan, pemasaran dan kapasitas produksi melalui penyediaan halal market place, pembentukan incubator start-up dan sistem informasi terintegrasi untuk traceability produk halal, Penguatan Literasi SDM, Riset dan Pengembangan. Memperkuat kesadaran publik mengenai konsep ekonomi syariah menuju penyediaan SDM yang berkualitas dan berkompetensi tinggi untuk mampu bersaing dan berinovasi melalui riset dan pengembangan.   ABSTRACT The National Committee for Sharia Economics and Finance (KNEKS) is an institution that functions as a catalyst for economic and sharia financial development on a national and international scale. The KNEKS is mandated to help encourage the development of the economy and Islamic finance to support national economic resilience. The task of the KNEKS is to accelerate, expand and advance the development of Islamic economics and finance in order to strengthen national economic resilience. KNEKS has Strategies namely Strengthening Islamic economic and finance, Strengthening Halal Value Chain, Strengthening Micro and Small and Medium Enterprises (UMKM), Strengthening Fatwa, Regulations and Governance. Strengthening the provision of the business climate of the Sharia Finance Industry, Industry and Halal Industry with legal certainty, easy and good governance, Strengthening the digital economy. Strengthening halal industry players by utilizing and optimizing digital services in financing, marketing and production capacity through the provision of halal market places, the establishment of start-up incubators and integrated information systems for halal product traceability, Strengthening HR Literacy, Research and Development. Strengthening public awareness about the concept of Islamic economics towards the provision of high quality and highly competent human resources to be able to compete and innovate through research and development.

Subtitution of kelor leaves flour in making Cup Cake hopefully become new innovation in Cup Cake product and can improve economical amount of kelor plant. Purpose of this research are: 1) Knowing the sensory characterictic of Kelor Leaves Cup Cake; 2) Knowing people acceptance to Kelor Leaves Cup Cake. Method used in this research by using library method, documentation, experiment, and hedonic test. Experiment in making Kelor Leaves Cup Cake held in laboratory of culinary art study program at AKS Ibu Kartini, Jl. Sultan Agung No. 77, Gajahmungkur District, Semarang City. Addition percentage of kelor leaves flour in making Kelor Leaves Cup Cake as amount of 5%, 10%, and 15% from flour weight. Result of this research shows that Kelor Leaves Cup Cake product has sensory characteristic included sweet flavour with taste of kelor leaves, colour from greeny yellow until dark green, tekxture hard sponged and specific aroma of Cup Cake (margarine aroma with kelor leaves aroma). Panelists aceptance to Kelor Leaves Cup Cake by hedonic test result shows that panelists choose Kelor Leaves Cup Cake with addition of kelor leaves flour as amount of 15 %. It is concluded that there is innovation opportunity from Cup Cake with addition of kelor leaves flour.

Gagasan dan realisasi kemandirian ekonomi nasional sampai kini masih jauh dari apa yang diharapkan. Indonesia sendiri terdiri atas kurang lebih 63 ribuan desa dengan sumber daya alam yang berlimpah dan beraneka ragam seperti pertambangan, pariwisata, kehutanan, pertanian, perkebunan dan sebagainya. Indonesia juga memiliki banyak sekali sumber daya manusia produktif yang tersebar di berbagai pelosok nusantara. Dari ribuan desa tersebut, tidak semua sumber daya yang ada terkelola dengan baik. Sedangkan untuk mencapai kemandirian ekonomi nasioal, harus dimulai dari peningkatan pembangunan ekonomi dan penguatan kemandirian ekonomi desa. Faktor yang mempengaruhi keterlambatan pembangunan ekonomi desa antara lain masyarakat kurang peka dalam menemukan potensi lokal dan masih lemahnya kemampuan pemberdayaan potensi lokal pendudukan khususnya di pedesaan. Sehingga, pendapatan warga yang minim menjadikan perekonominya bergantung pada bantuan dari pemerintah atau bantuan lainnya. Berangkat dari permasalahan di atas, maka diadakan program pelatihan dan pendampingan pembuatan kerajianan tas dari bahan plastik bekas, seperti bungkus kopi, bungkus sabun, bungkus snack, dan lainnya. Program ini diaksanakan sebagai upaya untuk menjawab permasalah terkait. Kegiatannya dimulai dari sosialisasi pada ibu-ibu tentang pengadaan kegiatan pelatihan kerajinan tas. Setelah dilaksanan pelatihan, diadakan lomba kerajinan sebagai tindak lanjut agar ketrampilan yang telah diperoleh diasah kembali oleh warga yang mengikuti pelatihan. Selanjutnya dibentuk kelompok usaha agar ketrampilan tersebut dapat terakomodasi dengan baik dan dapat meningkatkan kreativitas bersama. Adanya kegiatan tersebut, kedepannya diharapkan ketrampilan yang telah warga pelajari dapat ditularkan ke warga lainnya serta akan ada peningkatan kemandirian ekonomi desa.

This study aims to determine the performance of commercial banks as a dependent variable able to be influenced by the Capital Adequacy Ratio (CAR), Loan to Deposit Ratio (LDR), Ownership Concentration and Bank Size as independent variables. This study uses a period of three years starting in 2016 to 2018 using Purposive Sampling as a sampling method. This research uses regression analysis. The results explained that bank performance was significantly affected by CAR and bank Size. Individually, ROA is positively and significantly affected by CAR and Company Size, and bank performance is not affected by LDR and Ownership Concentration.   Keywords:  capital adequacy ratio (CAR), loan to deposit ratio (LDR), ownership concentration, bank size, and bank performance

Restaurant Tax is one of the Programs from the Directorate General of Taxes which has the objective of being a tax on the consumption of goods and services within the Customs Area which is imposed in stages in each line of production and distribution. VAT is an indirect tax because the payment or collection of the tax is deposited by another party who is not the taxpayer. Tax Servants (Tax Lecturers) have the task of assisting taxpayers (RM. Bebek general and RM. Kaliotic) related to online tax reporting techniques or e-feliing. The result of this PKM training is that tax servants can understand the concept of taxation and how to calculate VAT on consumer products and services. So as to assist tax servants in carrying out assistance to partners in 2020.

Black garlic adalah produk fermentasi dari bawang putih yang dipanaskan dengan suhu antara 65 – 80ºC dan kelembapan 70 – 80% dari suhu kamar selama satu bulan. Black garlic  telah diketahui memiliki kandungan antioksidan yang cukup tinggi sehingga bisa menjadi produk baru dari jenis bawang putih yang berfungsi menghambat radikal bebas dalam tubuh. Menentukan jenis bawang yang menghasilkan aktivitas antioksidan lebih tinggi setelah melalui proes pemanasan black garlic. Penelitian ini menggunakan metode rancangan acak lengkap 2 faktorial, dengan faktor pertama adalah waktu perlakuan pemanasan dengan suhu 65-850C, selama 8 hari, 12 hari, 16 hari dan faktor kedua variasi jenis bawang, bawang garlic, bawang kating, bawang lanang. Analisis kimia yaitu aktivitas antioksidan, kadar air, total fenol, gula total dan uji sensoris yaitu tekstur lembut, rasa manis, rasa pahit, flavour bawang, after taste rasa pahit, serta kesukaan keseluruhan. Black garlic yang diperoleh dari penelitian ini memiliki aktivitas antioksidan tertinggi pada perlakuan lama pemeraman 16 hari dengan variasi bawang garlic yaitu memiliki aktivitas antioksidan 69,87%, kadar air sebesar 19,61%, kadar total fenol sebesar 2,67%, kadar gula total sebesar 19,58%, dan dengan uji sensoris tekstur lembut memiliki nilai 2,80, rasa manis 1,96, rasa pahit 2,39, flavour bawang 2,25, serta after taste rasa pahit 1,96, hasil yang banyak disukai oleh konsumen yaitu pada perlakuan lama pemeraman 8 hari menggunakan variasi jenis bawang lanang dengan nilai 2,13.Kata kunci: Antioksidan, black garlic, bawang. ABSTRACT Black garlic to research this alleged to have antioxidant content a high so that it can become new product of a kind of garlic that serves hinder free radicals in the body. Determine kinds of onion that produces antioxidant activity higher after going through proes warming black garlic. This study design random use of complete two factorials, by a factor first long warming 65-850c, with the temperature treatment as long as 8, 12, 16 day and the second variation kinds of onion, onions garlic, onions kating, whole onions. Chemical analysis, the antioxidant activity, water level, total phenol, sugar total and the sensory a creamy texture, sweet taste, bitter taste, berlainan onions, after taste bitter, and the favorite. The yield black garlic of the study these that have the highest antioxidant activity obtained from old treatment being handed out warm 16 day with the variation of onions garlic having the same antioxidant activity 69,87% , the moisture content of as much as 19,61% , the nature of all that the total phenol as much as 2,67 % , the action of sugar the total as much as 19,58 % , and by test sensory a creamy texture having the value of the 2,80, a sweet taste 1,96 , a bitter taste 2,39 , flavour onions 2,25 , as well as after taste was a bitter taste 1,96 , a series of poor results much liked by the consumer such it will be on a treatment long warm 8 day employing variations kinds of whole onion with a value of up 2,13.Keywords: Antioxidant, black garlic, onions

Tempe merupakan salah satu produk fermentasi kedelai tradisional yang cukup terkenal, dengan menggunakan jamur Rhizopus oligosporus. Tempe mempunyai berbagai macam manfaat bagi kesehatan tubuh. Demikian juga dengan bekatul beras merah yang memiliki berbagai nutrisi yaitu kandungan antioksidan dan serat yang tinggi, mengandung banyak mineral. Di kalangan masyarakat, bekatul beras merah belum banyak dimanfaatkan terutama sebagai produk olahan yang memiliki nilai fungsional. Penelitian ini bertujuan untuk menentukan karakteristik kimia dan sensori tempe kedelai yang difortifikasi bekatul beras merah dan lama fermentasi, menentukan formulasi yang tepat dari tempe kedelai yang difortifikasi bekatul beras merah dengan lama fermentasi sehingga diperoleh tempe dengan aktivitas antioksidan dan serat yang tinggi serta disukai konsumen. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) 2 faktorial. Faktor pertama adalah rasio kedelai dan bekatul beras merah (80:20; 70:30; 60;40), sedangkan faktor kedua adalah lama fermentasi (24, 36, 48 jam). Penelitian dimulai dari pembuatan tempe yang difortifikasi bekatul beras merah kemudian dianalisis menggunakan analisis kadar air, kadar abu, kadar protein, aktivitas antioksidan, kadar serat, dan analisis uji organoleptik meliputi warna, rasa, aroma, kekompakan, dan kesukaan keseluruhan. Hasil penelitian yang terbaik adalah pada rasio kedelai dan bekatul beras merah 60:40 dengan lama fermentasi 48 jam didasarkan pada hasil pengujian kimia antioksidan dan serat terbaik. Pada perlakuan ini dihasilkan kadar air 51,34%, kadar abu 8,90%, kadar protein 21,62%, aktivitas antioksidan 72,03%, dan kadar serat 23,44%, sedangkan untuk pengujian organoleptik yang meliputi warna 3,66(merah bata); aroma 3,24 (aroma bekatul beras merah kuat); rasa 3,54 (rasa bekatul beras merah sangat kuat); kekompakan 3,73(kekompakan tempe sangat kuat); dan kesukaan keseluruhan 3,35 (suka). Kata kunci: Tempe, bekatul beras merah, antioksidan, serat, lama fermentasi.ABSTRACTTempeh is one of the well-known traditional soybean fermentation products, using the mushroom Rhizopus oligosporus. Tempeh has a variety of health benefits. Moreover, red rice bran which has a variety of nutrients that contain antioxidants and high fiber, and contain lot of minerals. Among the people, red rice bran has not been widely used, especially as a processed product that has functional value. This study aims to determine the chemical characteristics and sensory of soybean tempeh fortified with red rice bran and fermentation duration, to determine the appropriate formulation of soybean fortified soybean rice bran with fermentation duration so that tempe is obtained with antioxidant activity and high fiber as well as consumer preference. This research was conducted using two factorials Completely Randomized Design (CRD) The first factor was the ratio of soybean and rice bran (80:20; 70:30; 60:40), while the second factor was the duration of fermentation (24, 36, 48 hours). The study began with the making of tempeh fortified with red rice bran and then analyzed for water content analysis, ash content, protein content, antioxidant activity, fiber content, organoleptic test analysis including color, taste, aroma, compactness, and overall preference. The best results was at the ratio of 60:40 soybean and rice bran with fermentation duration 48 hour based on the results of testing the best chemical antioxidants and fiber. At this treatment produced 51,34% water content, 8,90% ash content, 21,62% protein content 72,03% antioxidant activity, and 23,44% fiber content, while for organoleptic testing which includes the color of 3,66 (brick red); aroma 3,24 (strong red rice bran aroma); flavor 3,54(flavor red rice bran very strong); compactness 3,73(compactness of tempeh is very strong); and overall preference 3,35 (likes). Keywords: Tempeh, red rice bran, antioxidant, fiber, long fermentation.

Es krim adalah produk pangan beku yang dibuat dengan kombinasi proses pembekuan dan agitasi dengan bahan-bahan yang terdiri dari susu, pemanis, pengemulsi, penstabil dan flavor. Penambahan buah bit dan berbagai jenis gula dapat meningkatkan nilai gizi es krim. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan yang tertinggi pada produk dan mengetahui karakteristik kimia, fisika, dan sensori es krim buah bit. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan menggunakan dua faktor. Faktor pertama adalah bubur buah bit (20%, 30%, dan 40%) dan faktor kedua yaitu jenis gula (gula pasir, gula stevia, dan madu). Hasil penelitian menunjukkan bahwa  perlakuan es krim yang terbaik diperoleh berdasarkan aktivitas antioksidan tertinggi es krim yaitu pada perlakuan bubur buah bit 40% dan jenis gula berupa madu. Pada perlakuan tersebut memiliki karakteristik: aktivitas antioksidan 32,474% kadar protein 2,139%; kadar lemak 0,145%; kadar gula total 7,064%; overrun 14,172%; kecepatan meleleh 36,660 menit; warna  2,958 (ungu); rasa manis 2,500 (sedikit manis); tekstur lembut 3,216 (lembut); flavor buah bit 3,342 (semakin nyata); dan kesukaan keseluruhan 2,705 (sedikit suka). Kata kunci: Es krim, buah bit, jenis gula ABSTRACTIce cream is a product of frozen food that made with a combination of the process of freezing and agitation with ingredients consisting of milk, sweetener, emulsion, stabilizer, and flavor. The addition of beet fruit and the kind of sugar can improve the nutrition value of ice cream. The purpose of this research were to determine the highest antioxidant activity in a product and to determine the characteristic of physicochemical and sensoric characteristic of beet ice cream. This research used the method of Completely Randomized  Design (CRD) with two factors. The first factor was porridge of beet fruit (20%, 30%, and 40%) and the second factor was the type of sugar (cane, stevia, and honey). The result of this research indicates that the best treatment of ice cream based on the highest antioxidant activity was on the treatment of porridge beet fruit 40% and the type of sugar is honey. These treatment has a characteristic antioxidant activity 32,474%; protein 2,139%; fat 0,145%; the total of sugar 7,064%; overrun 14,172%; the velocity of melting 36,660 minutes; color 2,958 (purple); sweet taste 2,500 (a little sweet); soft texture 3,216 (soft), flavour of beet fruit 3,342 (more real); and the total of predilection 2,705(a little like).Keywords: Ice cream, beet fruit, type of sugar