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Pengaruh Marinasi Kulit Pisang Pada Olahan Daging Sapi Terhadap Kualitas Fisik dan Daya Terima Konsumen
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 16
, No 1
(2024)
Abstract: This study aims to identify the effect of marination with Musa Paradisiaca L. (kepok) peel, Musa Acuminata Linn. (barangan), and Musa Paradisiaca L. Var Sapientum (raja bulu) on processed beef products on physical quality (tenderness) and consumer acceptability. The method used was experimental. The research was conducted at the State University of Jakarta with a sample of 30 Education of Culinary Arts students who were moderately trained panelists. Based on the statistical hypot...
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Mengurai Potensi Media Sosial dalam Memperkuat Implementasi Kebijakan Keterbukaan Informasi Publik
Jurnal Media Administrasi
Vol 9
, No 1
(2024)
This research aims to explore the potential of social media in supporting the implementation of public information disclosure policies. This study employs a qualitative approach with a case study method. Data is collected through in-depth interviews with relevant stakeholders, participant observation, and social media content analysis. The collected data is analyzed using thematic analysis techniques to identify patterns, themes, and insights relevant to the research objectives. Results This res...
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Pengaruh Lama Marinasi Dengan Ampas Kopi Arabika Pada Olahan Daging Sapi Terhadap Kualitas Fisik Dan Daya Terima Konsumen
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 15
, No 2
(2023)
This research aims to analyze and study the influence of marination with Arabica coffee grounds on processed beef in terms of physical quality and consumer acceptance. The study was conducted at the Laboratory of the Culinary Education Program, Faculty of Engineering, Universitas Negeri Jakarta, from March 22, 2022, to September 25, 2023. The research method employed was experimental. The samples used in this study were processed beef marinated with Arabica coffee grounds for 60 minutes, 90 minu...
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PEMBERDAYAAN INDUSTRI KECIL MENENGAH (IKM) MELALUI PELATIHAN DAN BIMBINGAN OLAHAN PRODUK MAKANAN BERBASIS PALA DI UPTD SENTRA IKM PALA ACEH SELATAN
Adi Widya: Jurnal Pengabdian Masyarakat
Vol 7
, No 1
(2023)
Nutmeg is one of the most popular export commodities in the world. Starting from seeds, mace, and nutmeg oil, they are targeted in the pharmaceutical, perfume and cosmetic industries as well as the food and beverage industry. However, it is still rare for nutmeg skin to be used and processed into a product of economic value. In society, a lot of nutmeg meat is thrown away and becomes waste. The IKM empowerment program at the Nutmeg IKM center aims to develop the knowledge and skills of nutmeg bu...
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