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The human resource (HR) consolidation program in improving the welfare of the waste management community in Ciputat Market aims to improve the quality of life of waste managers through relevant training and education. Held during May 2021, this activity includes intensive training and counseling. Training includes waste management management, recycling techniques, and entrepreneurship, while counseling provides knowledge about the importance of environmental health and hygiene. Group discussions and field visits were also conducted to see best practices in waste management. The results of this activity show a significant increase in the skills and knowledge of waste managers, who are now able to apply recycling techniques more efficiently and utilize waste into products with selling value. Their awareness of the importance of maintaining environmental health and hygiene is also increasing, creating a cleaner and healthier market environment and increasing their income through the sale of recycled products. The implication of this activity is to improve the welfare of the waste management community in Ciputat Market. With the new skills they acquire, waste managers not only improve their own economic conditions but also contribute to the cleanliness and health of the market environment. This program shows that with the right training and education, waste managers can be effective agents of change in society.

Accounting Information System is a system that provides an information technology-based accounting process. Determination of the cost of production in a company requires the right method, because the cost of production is one of the factors that can influence the determination of the selling price. The cost of production is also used to determine the magnitude of the profits obtained by the company.Manufacturing company which is a company engaged in the process of raw materials into finished goods, requires basic materials that are used as the main ingredients in the production process.This study aims to determine how the application of the Job Order Costing method is a method of collecting production costs to determine the cost of production at the company on the basis of orders. The method used in this study uses a research and development (R&D) model, which is the method used to produce certain products, and test the effectiveness of the product. In this study using the PHP programming language and MySQL for the database

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.

Dry facial skin causes cracks on the skin surface and will feel dry to the touch. Dry skin is caused by genetic factors, aging, hormonal changes, and cold weather. The purpose of this study was to make a mask made from white radish and honey which functions to moisturize facial skin so that it can be used for dry facial treatment. The method used in this research is interview method, documentation, library method, experimental method. Experiments on making white radish and honey face masks for the treatment of dry skin were carried out at the Laboratory of the Kartini Academy of Social Welfare's Makeup Study Program, Jalan Sultan Agung, No. 77, Gajahmungkur Village, Gajah Mungkur District, Semarang. City. Experiments were carried out 3 times with the composition of 1) white radish 41.25 g, honey 35 g 2) white radish 41.25 g, honey 40 g 3) white radish 41.25 g honey 55 g. The results showed that the third experiment resulted in products: fresher aroma (honey scent), soft texture, dark brown color, stronger adhesion so that it is easy to apply. Implementing it properly supports amazing results. The change after 2 uses of White Radish and Honey Face Mask leaves skin moisturized and supple

Bisnis retail merupakan bisnis yang keberhasilannya sangat dipengaruhi oleh kemampuan untuk memahami perilaku konsumen dan kesigapan respons dari pemiliknya. Memahami konsumen dapat dilakukan dengan mempelajari data historis dari transaksi konsumen. Metode association rule-mining dalam Machine Learning dapat kita manfaatkan untuk menemukan tren pola perilaku beli konsumen yang menunjukkan keterkaitan antar produk / kategori produk. Penelitian ini bertujuan untuk menemukan tren asosiasi kategori produk serta memberikan rekomendasi penempatan produk (product placement layouting) dengan memaksimalkan exposure pembeli terhadap produk-produk yang terkait saat berbelanja suatu barang dengan harapan akan terjadi peningkatan penjualan. Sebanyak 12.760 data transaski digunakan untuk menemukan pola beli konsumen. Pola beli konsumen ini kemudian dijadikan dasar untuk memberikan rekomendasi penempatan produk untuk meningkatkan penjualan.

This study aims to apply Lean Manufacturing to Reduce Waste in the Production Process (Pole Posh) of Guardrail Products. The object of research is the result of the production of posh pole PT. XXX. The approach used in this research is descriptive qualitative approach. Descriptive qualitative research is meant about understanding phenomena that occur in the object of research. The snowball sampling method which is a sampling technique based on interviews or correspondence by asking for information from the first sample to get the next sample until research needs are met, in this study the snowball sampling method is used to select the correspondence at PT. XXX to find out the type of waste that occurs during production process in order to conduct further analysis in this study. Data collection techniques with primary data and secondary data, while data collection techniques with secondary data, observation and interviews. Data analysis technique used Value Stream Mapping

AbstractPartners in the Community Partnership Program activities are Pande Besi PRASOJO located in Nangsri Kidul RT 2 / IV Nangsri Kebakkramat Karanganyar and Pande Besi MANDIRI located at  Dondong RT 2/IX Klumprit Mojolaban Sukoharjo. The two partners are traditional blacksmiths. The problems faced by the two partners are relatively the same, namely: 1) traditional / conventional production processes; 2) do not apply the principles of Occupational Health & Safety. Solutions that will be carried out from this activity are: 1) production of blower and grinding tools; 2) the use of personal protective equipment (PPE). The method that will be carried out to realize the objectives of the PKM implementation program is through: 1) Procurement of electric blowers and grinders for both partners; 2) Increased knowledge and training in the use of personal protective equipment (PPE). In this method both partner SMEs are involved in each activity starting from problem identification, action analysis, action planning and implementation of activities. Through this method, the identified problems and actions to be taken are bottom up proposals. So that every action that will be carried out is right on target and is able to realize the objectives to be achieved maximally. The results of the Community Partnership Program activities were Pande Besi PRASOJO and Pande Besi MANDIRI succeeded in increasing the quantity and quality of products through the procurement of blower and grinding tools. Both partners have also implemented occupational health and safety principles through increased knowledge and use of PPE.

Ngasinan Etan Village is one of the villages located in Gebang Village. The livelihood as a small businessman from this village is very possible because of the very strategic location close to the Gebang traditional market and the traditional Pucuk padar. The increase in tofu production in Gebang village has positive and negative impacts, the positive impact is that it has increasingly increased the MSMEs of Gebang village and can improve the welfare of the community. The negative impact is the amount of tofu waste that is released, causing unpleasant odors. The main problem asked by these entrepreneurs is the accumulation of dense waste that often affects the environment which causes air pollution as it is delicious. With the consideration of the community specifically tofu entrepreneurs, and with the thought of solutions based on existing theories and research results, the first priority that needs to be done is to improve the management of solid waste management in tofu. Improvements to the tofu mill's solid waste management methods, by providing an understanding of how to manage tofu's basic waste into food products. Utilization of tofu waste can be done by drying and made with a variety of processed products that can be consumed by the community, for example, processed into tempe gembus, beef food, fish feed sources, nata de soya production, tofu waste as organic fertilizer, tofu waste, tofu waste to poultry feed and tofu pulp into processed crackers.Tofu, Gebang, Masaran, Sragen waste

UKM Batik Anisa encounters several problems including limited creativity and innovation to create new designs and iconic motifs that can represent regional characteristics, limited variations in batik color, limited market network, marketing strategies, and promotional media for batik products, limited knowledge about tourism and the important role of souvenir, and limited tools and materials that are relevant for initiating the development of new batik motif called pithecanthropus erectus (PE). This is innovative motif that has the potential to become iconic batik product of Ngawi. This activity aims to overcome problem faced by UKM Batik Anisa. Methods include counseling, discussing, training, and assisting. Results of the activity include innovations of new batik design and motifs (pithecanthropus erectus), variation of batik color through diverse combination of color, website to expand market networks, knowledge improvement concerning tourism and opportunities to create iconic souvenirs, and new tools to increase productivity of UKM Batik Anisa. Keywords: batik; design; iconic; pithecanthropus erectus.

Lembaga Pendidikan Profesi Perhotelan sebagai salah satu sumber tenaga kerja terampil, dituntut untuk selalu melakukan inovasi penyesuaian program belajar dan strategi pembelajaran sehingga menghasilkan peserta didik yang sesuai dengan kebutuhan industri perhotelan. Strategi pembelajaran bidang housekeeping yang diterapkan di LPP Graha Wisata Semarang adalah menggunakan strategi geladi karya. Strategi pembelajaran Geladi Karya, disusun untuk mengajarkan pengetahuan dan keterampilan di bidang housekeeping, menyiapkan peserta didik dengan pola pikir dan kesiapan mental untuk menjadi seseorang  Integrated Housekeeper.  Langkah strategis ini adalah berupa pembelajaran melalui pembentukan pola pikir sebagai seorang housekeeper, pengembangan  product knowledge, dan pembentukan keterampilan melalui praktikum secara berulang-ulang. Penerapan strategi Geladi Karya menghasilkan peserta didik yang memiliki integritas terhadap bidang housekeeping, memiliki  kemampuan penyesuaian diri di lingkungan industri perhotelan dan mampu bersaing di bursa tenaga kerja baik yang sifatnya lokal maupun internasional. Kendala yang dihadapi yaitu masih munculnya anggapan bahwa housekeeping adalah pekerjaan yang tidak menjadi favorit dan tidak bergengsi di industri perhotelan, sehingga minat peserta didik tidak maksimal. Adapun faktor yang mendukung penerapan strategi ini adalah adanya kebebasan bagi Instruktur untuk mengembangkan bahan ajar dan strategi pembelajaran, serta kesiapan lembaga untuk menyediakan sarana-prasarana pembelajaran. Geladi Karya perlu ditindaklanjuti sebagai sebuah strategi pembelajaran yang memberikan kesempatan lebih bagi peserta didik untuk menguasai pengetahuan dan keterampilan yang terintegrasikan dalam diri seorang housekeeper.

Penelitian ini bertujuan untuk mengetahui kualitas daya tarik wisata budaya Kotagede, minat kunjungan wisatawan nusantara ke Kotagede dan pengaruh ke dua variabel tersebut. Dengan menggunakan metode penelitian kuantitatif dan hasil akan dianalisis menggunakan statistik deskriptif dan statistik inferensial.Hasil penelitian terhadap pengaruh kualitas daya tarik wisata budaya dan minat kunjungan wisatawan nusantara ke Kotagede yaitu: (1) daya tarik wisata budaya Kotagede memiliki nilai yang baik dan yang menjadi daya tarik utama wisata budaya Kotagede adalah keunikan dari bangunan arsitektur dan keunikan kawasan Kotagede, (2) minat kunjungan wisatawan nusantara ke Kotagede sangat tinggi dan keunikan bangunan arsitektur serta kemudahan menjangkau Kotagede menjadi faktor utama wisatawan nusantara untuk mengujungi Kotagede, (3) berdasar hasil uji person productmomentdan uji t-test maka diperoleh nilai rhitung 0,540 > rtabel 0,195 dan nilai t-test thitung 6,356 > ttabel 1,661 maka dapat dinyatakan bahwa pengaruh antara kualitas daya tarik wisata budaya terhadap minat kunjungan wisatawan nusantara sebesar 0,540 adalah signifikan digeneralisasikan untuk populasi di mana diambil (Ho: tidak ada hubungan di tolak).

This study aims to determine the financial performance and nonfinancial performance in Islamic banks in seven countries ranked GFIR 2017. This research method uses descriptive quantitative. Quantitaf is used to calculate each ratio and then analyzed descriptively describing the calculation scheme. Measurement of financial performance in this study using the method of Economic Value Added (EVA). Measurement of non-financial performance in this study using maqashid syariah index consists of six ratios of ten ratios available. The ratios consist of the ratio of education funding, research cost ratio, training cost ratio, promotion cost ratio, fair return ratio, functional distribution ratio, interest-free product ratio, profit / profit ratio, personal income ratio, and real sector investment ratio. From the research result, it is found that all sharia banks have good financial performance by generating positive EVA value. In non-financial performance, the result of bank rankings with good performance are as follows: Bank Islam Malaysia, Bahrain Islamic Bank, Bank Mandiri Syariah, Kuwait Finance House, Abu Dhabi Islamic Bank, Al-Rajhi Bank.   Keyword: Bank Syariah, Economic Value Added (EVA), Maqashid Syariah Index (MSI)

Iron (Fe) tablets are mineral tablets that the body uses to make red blood cells and hemoglobin. For red blood cell production, Fe is the most significant element. Food is a natural source of iron. Nutritional anemia can develop in pregnant women if they don't get enough iron in their diet (blood deficiency). Pregnant women need iron (Fe) tablets, so they must consume at least 90 Fe tablets during pregnancy. The aim of the research was to determine the relationship between consumption of Fe tablets and the incidence of anemia at the Penrang Community Health Center, Wajo Regency. The type of research used was a cross sectional study. The samples were 72 pregnant women who underwent pregnancy checks at the Penrang Community Health Center, Wajo Regency, using a random sampling technique. The research results showed a relationship between consumption of Fe tablets and the incidence of anemia at the Penrang Health Center, Wajo Regency, where the p value = 0.000 < ? = 0.05. The conclusion is that there is a relationship between the consumption of Fe tablets and the incidence of anemia at the Penrang Community Health Center, Wajo Regency.

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.

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

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.

Mayones merupakan produk olahan telur yang memiliki kandungan lemak tinggi. Reduce fat mayonnaise merupakan salah satu jenis mayones yang memiliki kadar lemak rendah dibandingkan full fat mayonnaise. Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari dua faktor. Faktor pertama jenis zat penstabil dengan berbagai konsentrasi CMC 2,06%, Maltodekstrin 82,43%, Xanthan gum 3,09%.  Faktor kedua jenis kuning telur dengan konsentrasi setiap bahan 20,60% yaitu kuning telur ayam kampung, kuning telur ayam petelur, kuning telur ayam omega 3. Hasil penelitian ini menunjukkan bahwa perlakuan kombinasi yang mempunyai kadar lemak lebih rendah yaitu zat penstabil maltodekstrin 82,43% dengan kuning telur ayam omega 3 dengan konsentrasi 20,60% kombinasi perlakuan tersebut mengandung kadar air 28,651%, kadar lemak 45,650%, pH 4,5, viskositas 3,30 Pa.s, kadar gula total 0,897%, kadar protein 0,160%. Pada pengujian organoleptik yaitu warna putih kekuningan (3,3), tekstur lembut (3,97), tekstur creamy (3,46), kesukaan keseluruhan (paling disukai) (2,6), flavor (mayonnaise) (3,21). Pada penelitian ini kadar lemak masih cukup tinggi sehingga belum mencapai tujuan dari pembuatan reduce fat mayonnaise Kata kunci : Mayones, reduce fat mayonnaise, kuning telur ayam, zat penstabil  ABSTRACTMayonnaise is an processed egg product that has a high fat content. Reduce fat mayonnaise is one type of mayonnaise that has lower fat content compared to full fat mayonnaise. The study was conducted using a factorial Completely Randomized Design (CRD) consisting of two factors. The first factor was the type of stabilizer with 2.06% of  CMC, 82.43% of maltodextrin and 3.09% of xanthan gum. The second factor was the type of egg yolk with 20.60% concentration of each ingredient, free range chicken egg yolk, broiler chicken egg yolk, omega 3 chicken egg yolk. The results of this study indicate that the combination treatment which has lower fat content was 82.43% of maltodextrin with omega 3 chicken egg yolk of 20.60%. The treatment combination contains 28.651% of water content, 45.650% of  fat content, pH 4.5, viscosity 3.30 Pa.s, total sugar content of 0.897%, protein content of 0.160%. In organoleptic testing, they are color (yellowish white) (3.3), soft texture (3.97), creamy texture (3,46), overall preference (most preferred) (2.6), flavor mayonnaise (3.21). The result of study the fat content was still high so that it has not reached the goal of reduced fat mayonnaise. Keywords: Mayonnaise, reduce fat mayonnaise, chicken egg yolk, stabilizing agent

Yoghurt merupakan salah satu produk fermentasi yang menggunakan susu sebagai bahan dasar. Penelitian ini menggunakan bahan dasar susu nabati yang berasal dari kacang gude ekstrak umbi bit sebagai bahan tambahan. Tujuan penelitian ini adalah untuk menentukan rasio kacang gude kering dan ekstrak umbi bit yang tepat untuk menghasilkan yoghurt kacang gude yang mempunyai aktivitas antioksidan tinggi dan untuk menentukan tingkat penerimaan konsumen terhadap yoghurt kacang gude dengan penambahan ekstrak umbi bit. Rancangan percobaan yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan faktor pertama yaitu kacang gude kering sebesar 20%, 30%, 40% dan faktor kedua yaitu ekstrak umbi bit 5%, 10%, 15%. Analisis kimia yaitu analisis aktivitas antioksidan, gula total, protein, total asam, dan lemak. Analisis organoleptik yaitu warna, kekentalan, rasa asam, flavor kacang gude dan kesukaan keseluruhan. Hasil penelitian menunjukkan bahwa perlakuan 20% kacang gude kering dan ekstrak umbi bit 15% adalah perlakuan terbaik yang didasarkan pada kesukaan keseluruhan yang terdapat pada yoghurt. Dari komposisi tersebut terdapat aktivitas antioksidan DPPH 58,35%, kadar gula 2,77%, kadar protein 39,90%, total asam 1,17%, dan kadar lemak 0,19%. Sedangkan yoghurt yang memiliki aktivitas antioksidan tertinggi didapatkan pada komposisi 30% kacang gude dan ekstrak umbi bit 15% dengan nilai aktivitas antioksidan sebesar 65,23%. Pada perlakuan ini mengasilkan kadar gula 2,80%, kadar protein 46,96%, total asam 1,26%, dan kadar lemak 0,11%. Kata kunci: Kacang gude, ekstrak umbi bit, yoghurt, aktivitas antioksidan ABSTRACT Yogurt is one of the fermented products that used milk as a basic ingredient. This research used basic ingredients of vegetable milk derived from pigeon peas and used beet root extract as an additional material. The purpose of this study was to determine the ratio of dried pigeon peas to water and beet root extract that are appropriate for producing pigeon peas yogurt that had high antioxidant activity and to determine the level of consumer acceptance of pigeon peas yogurt with the addition of beet root extract. The experimental design used the Completely Randomized Design (CRD) with the first factor was dried pigeon peas of 20%, 30%, 40% and the second factor were beet root extract 5%, 10%, 15%. The chemical analysis was antioxidant activity, total sugar, protein, total acid, and total fat. Organoleptic analysis of color, viscosity, sour taste, flavor of pigeon peas and overall preference. The results showed that the combination treatment of 20% dried pigeon peas and 15% beet root extract was the best treatment. From the composition there is DPPH antioxidant activity 58,35%, 2,77% sugar content, 39,90% protein content, 1,17% total acid, and 0,19% fat content. Whereas yogurt with the highest antioxidant activity was found in the composition of 30% pigeon peas and 15% beetroot extract with antioxidant activity values of 65,23%. In this treatment yielded 2,80% sugar content, 46,96% protein content, 1,26% total acid, and 0,11% fat content. Keywords: Pigeon pea, beet root extract, yoghurt, antioxidant activity

Roti mocaf merupakan  produk roti yang menggunakan  mocaf (modified cassava flour) sebagai substitusi  tepung terigu. Penggunaan mocaf  dimaksudkan sebagai salah satu diversifikasi pangan. Salah satu tahapan penting pada pembuatan roti ini adalah proofing. Proofing merupakan waktu istirahat yang diperlukan adonan untuk mengembang, yang dapat dilakukan dengan cara menutup dengan plastik atau dengan memberikan uap air dalam alat rak pengistirahatan. Penelitian pendahuluan telah dilakukan terhadap lama waktu proofing (10, 15  dan 20 menit) yang diperlukan hingga roti dapat mengembang sempurna. Dari penelitian pendahuluan didapatkan bahwa  proofing optimum dilakukan  selama 20 menit. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktorial, Faktor pertama penggunaan tepung mocaf sebesar 10 ; 20  dan 30 % , faktor  kedua adalah perlakuan  proofing, yaitu  menggunakan uap air  dan  menggunakan plastik.  Roti mocaf yang dihasilkan dilakukan pengujian terhadap warna, rasa,tektur dan kesukaan secara keseluruhan roti  baik menggunakan panelis maupun menggunakan alat. Data yang didapat dianalisis menggunakan Anova dengan taraf perbedaan 5%. Apabila di antara perlakuan berbeda nyata maka pengujian dilanjutkan dengan menggunakan Duncan Multiple Range Test  (DMRT).Hasil penelitian menunjukkan bahwa   perlakuan proofing dengan cara uap air  dan cara ditutup plastik  pada pembuatan roti mocaf tidak berbeda nyata pada rasa, tekstur, warna dan kesukaan secara keseluruhan baik secara uji inderawi maupun dengan menggunakan alat.Kata Kunci :  Roti mocaf ; proofing ;  cara uap air ABSTRACT Mocaf bread is a bread product that uses mocaf as a substitute for wheat flour. The use of mocaf is intended as one of food diversification. One of the important steps in making bread is proofing. Proofing is the time needed for the mixture to expand, which can be done by covering with plastic or by providing water vapor in the resting shelves.Preliminary research has been carried out on the length of proofing time (10, 15 and 20 minute), which was needed until the bread can expand perfectly. From preliminary research it was found that the optimum proofing was carried out for 20 minutes. This research was conducted using a randomized complete design with 2 factors,  first factor was  the  use of  mocaf flour with ratio of 10: 20 and 30 precent, second factor was proofing treatment, that was using water vapor method and using covering plastic method.Mocaf bread produced  was tested for color, taste, texture and overall preference for bread both using panelists and using equipment. Data obtained was analyzed using analysis of variances with significance of 5%. If there is a significance difference then it was analyzed using Duncan Multiple Range Test (DMRT).Results of research showed that proofing treatment by water vapor method and plastic cover did not significantly affect on taste, texture, color and overall preference of mocaf bread, as evaluated by sensory and physical test.   Keywords : Mocaf bread ; proofing ;  steam methode