Aan Sofyan
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View article: Bridging the knowledge gap: Impact of nutrition and moringa-based intervention on health cadres in Manjung Village, Wonogiri
Bridging the knowledge gap: Impact of nutrition and moringa-based intervention on health cadres in Manjung Village, Wonogiri Open
The persistent issue of malnutrition in Manjung Village, Wonogiri Regency, is significantly exacerbated by limited economic access and a lack of diversity in the available nutritious food sources within the community. This community servic…
View article: PENGARUH EDIBLE COATING KITOSAN & EKSTRAK DAUN ANGGUR TERHADAP AKTIVITAS ANTIOKSIDAN DAN KADAR FLAVONOID BUAH ANGGUR
PENGARUH EDIBLE COATING KITOSAN & EKSTRAK DAUN ANGGUR TERHADAP AKTIVITAS ANTIOKSIDAN DAN KADAR FLAVONOID BUAH ANGGUR Open
Chitosan-based edible coating is a thin, consumable layer derived from crustacean shells that functions as a natural preservative. The incorporation of grape leaf extract can enhance its antimicrobial and antioxidant properties, thereby im…
View article: THE EFFECT OF A COMBINATION OF BLACK TEA WITH PEGAGAN LEAF TEA (CENTELLA ASIATICA) ON PH, TOTAL ACID, AND FLAVONOIDS
THE EFFECT OF A COMBINATION OF BLACK TEA WITH PEGAGAN LEAF TEA (CENTELLA ASIATICA) ON PH, TOTAL ACID, AND FLAVONOIDS Open
Objective: There is no further research related to the development of Pegagan leaves; this innovation is expected to be able to process a product that is useful for health, one of which can be used as a functional drink. Therefore from tha…
View article: The effect of modified kepok banana (Musa acuminata) starch substitution on the texture and color of steamed brownies
The effect of modified kepok banana (Musa acuminata) starch substitution on the texture and color of steamed brownies Open
One food component that can act as a functional food ingredient is resistant starch. Kepok bananas are a food source that has the potential to produce resistant starch and can be processed to produce food products. Method autoclaving cooli…
View article: Keterampilan Pengolahan Umbi Gembili Menjadi Produk MPASI Melalui Sekolah Kader Sehat
Keterampilan Pengolahan Umbi Gembili Menjadi Produk MPASI Melalui Sekolah Kader Sehat Open
Gembili (dioscorea esculenta l. burkill) is one of the discoreacea family of bulbous umbers, one of the bulbs that has a high nutritional content and contains high amounts of food and carbohydrates and low amounts of fat (utami etc. , 2013…
View article: Pemberdayaan Masyarakat Desa Jatisari Kabupaten Boyolali Melalui Pengolahan Nata Ubi Jalar Ungu (Ipomoea batatas)
Pemberdayaan Masyarakat Desa Jatisari Kabupaten Boyolali Melalui Pengolahan Nata Ubi Jalar Ungu (Ipomoea batatas) Open
Community empowerment can create self-sufficiency in various fields, both in the economic and food fields. The people of Jatisari Village who are members of the PKK have the potential to process various food products including nata made fr…
View article: Effect of Modification of Banana Kepok (Musa paradisiaca L.) Starch Substitution on Ash, Water, and Protein Content in Cookie Products
Effect of Modification of Banana Kepok (Musa paradisiaca L.) Starch Substitution on Ash, Water, and Protein Content in Cookie Products Open
Starch is composed of two types of carbohydrates, amylose and amylopectin. Improvements in the physical and chemical properties of natural starch can be made by modifying the starch. The modified starch has a healthy effect on the colon. T…
View article: Effect of Modified Banana Kepok (Musa paradisiaca L.) Starch Substitution on Resistant Starch, Protein, and Water Content in Steamed Brownies
Effect of Modified Banana Kepok (Musa paradisiaca L.) Starch Substitution on Resistant Starch, Protein, and Water Content in Steamed Brownies Open
A completely randomized design was used with four treatments including the control. The percentage of modified kepok banana starch substitution of the four treatments was 0%, 25%, 50%, and 75%, respectively of the total weight of wheat flo…
View article: The Effect of Kepok Banana Starch Substitution (Musa paradisiaca L.) Modifications on the Texture and Color of Mocaf Flour Caramel Sponge
The Effect of Kepok Banana Starch Substitution (Musa paradisiaca L.) Modifications on the Texture and Color of Mocaf Flour Caramel Sponge Open
This research aimed to determine the effect of modified kepok banana starch substitution on the texture (hardness, adhesiveness, cohesiveness, and gumminess) and caramel sponge color with four different modified starch substitution percent…
View article: The Effect of Modified Kepok Banana (Musa acuminata × balbisiana) Starch Substitution on the Fat, Dietary Fiber, and Resistant Starch Content of Product Cookies
The Effect of Modified Kepok Banana (Musa acuminata × balbisiana) Starch Substitution on the Fat, Dietary Fiber, and Resistant Starch Content of Product Cookies Open
Kepok banana can be used as a functional food ingredient. Efforts were made to improve the functional properties of Kepok banana starch by modifying it by autoclaving cooling. Modified banana starch can be combined with other flours in foo…
View article: Phylogenetic analysis of Streptomyces producing antimicrobial agent isolated from Kukup Beach Sand, Yogyakarta, Indonesia
Phylogenetic analysis of Streptomyces producing antimicrobial agent isolated from Kukup Beach Sand, Yogyakarta, Indonesia Open
Ambarwati A, Santoso B, Sofyan A. 2023. Phylogenetic analysis of Streptomyces producing antimicrobial agent isolated from Kukup Beach Sand, Yogyakarta, Indonesia. Biodiversitas 24: 2374-2383. Microorganisms such as bacteria, fungi, and Str…
View article: Pengaruh Subtitusi Tepung Suweg (Amorphopallus campanulatus B1) Terhadap Tingkat Pengembangan, Kekerasan dan Daya Terima Bolu Suweg
Pengaruh Subtitusi Tepung Suweg (Amorphopallus campanulatus B1) Terhadap Tingkat Pengembangan, Kekerasan dan Daya Terima Bolu Suweg Open
The average consumption of wheat flour per capita in Indonesia from 2011 to 2015 reached 13.13% and is increasing. Suweg flour has the potential to replace some wheat flour, reducing the level of consumption of wheat flour. Suweg flour has…
View article: The effect of suweg (Amorphophallus paeoniifolius) flour and incubation temperature on characteristics of yogurt with the addition of Bifidobacterium bifidum as probiotic
The effect of suweg (Amorphophallus paeoniifolius) flour and incubation temperature on characteristics of yogurt with the addition of Bifidobacterium bifidum as probiotic Open
Yogurt is a product obtained from fermentation of milk using Lactobacillus bulgaricus and Streptococcus thermophillus bacteria or other suitable lactic acid bacteria. Some beneficial health impacts of yogurt with probiotic were modulating …
View article: CAN LAYER CHICKEN BUSINESS GENERATE INCOME FOR SMALLHOLDER FARMERS IN RURAL AREA OF INDONESIA?
CAN LAYER CHICKEN BUSINESS GENERATE INCOME FOR SMALLHOLDER FARMERS IN RURAL AREA OF INDONESIA? Open
This study aims were to determine the profitability, economic determinants of laying hens business and income contribution for smallholder laying hens farmer in rural area in Indoesia. Survey study were conducted. 75 laying hens farmers in…
View article: Business sustainability model of smallholder layer farms in Kendal Regency, Central Java, Indonesia
Business sustainability model of smallholder layer farms in Kendal Regency, Central Java, Indonesia Open
This study was aimed to analyze factors and models of business sustainability of smallholder layer farms in Kendal Regency, Indonesia. Purposive sampling method was used to select 120 active layer chicken farmers in Sukorejo, Pageruyung, P…
View article: KUALITAS SENSORIS DAN AKTIVITAS ANTIOKSIDAN SELAI UMBI BIT (Beta Vulgaris L.) DENGAN PENAMBAHAN VARIASI KONSENTRASI LABU KUNING (Cucurbita moschata)
KUALITAS SENSORIS DAN AKTIVITAS ANTIOKSIDAN SELAI UMBI BIT (Beta Vulgaris L.) DENGAN PENAMBAHAN VARIASI KONSENTRASI LABU KUNING (Cucurbita moschata) Open
Diversification of food products is an effort in order to realize a food security. Indonesia has a variety of food sources that can be developed into various food products. One of the available food sources is beetroot, which can be used t…
View article: Kadar Zat Besi (Fe) dan Daya Terima Flakes Talas (Colocasia esculenta (L.) Schott) dengan Substitusi Bayam (Amaranth sp.)
Kadar Zat Besi (Fe) dan Daya Terima Flakes Talas (Colocasia esculenta (L.) Schott) dengan Substitusi Bayam (Amaranth sp.) Open
Flakes is a type of practical cereal food product that can be used for breakfast. Flakes product development is needed to improve physical, chemical and nutritional quality characteristics. Taro as a source of local food can be processed f…
View article: PEMBERDAYAAN ANAK YATIM DAN IBU RUMAH TANGGA AISYIYAH MELALUI PROGRAM PELATIHAN BERCOCOK TANAM DAN PENGOLAHAN PRODUK MAKANAN BERBASIS SINGKONG
PEMBERDAYAAN ANAK YATIM DAN IBU RUMAH TANGGA AISYIYAH MELALUI PROGRAM PELATIHAN BERCOCOK TANAM DAN PENGOLAHAN PRODUK MAKANAN BERBASIS SINGKONG Open
Partners in the implementation of this community empowerment program is an orphan cared by Yayasan Panti Asuhan Keluarga Muhammadiyah (PAKYM) and homemakers who are members of the organisation Aisyiyah branch Laweyan Surakarta. Community e…
View article: UPAYA PENINGKATAN MUTU PRODUK RUJAK BUAH (LOTIS) PEDAGANG KAKI LIMA DI PABELAN KARTASURA
UPAYA PENINGKATAN MUTU PRODUK RUJAK BUAH (LOTIS) PEDAGANG KAKI LIMA DI PABELAN KARTASURA Open
This dedication program is an effort to solve partner problems. Partners coupled in this devotion program is a fruit salad or lotis merchant. The problems faced by partners are lack of knowledge about hygiene and sanitation in food process…