Abstract
Biscotti is small rectangular bar biscuits containing nuts, twice-baked, oblong-shaped, dry, crunchy, and made from flour, sugar, eggs, pine nuts and almonds. Generally, the flour used is ...derived from wheat. However, the flour can also be made from rambutan seed that have nutritional value which is good for health. The objectives of this study were to: 1) find the best formula from rambutan seed flour biscotti; 2) know the nutritional value of the selected formula; and 3) know the consumer acceptability. This research was experiment with one factor model in different propotional levels (40; 60; 80; 100), and it analyzed using chemical test and descriptive analysis of sensory quality. The nutritional value of biscotti obtained were compared with nutritional value of rambutan seed flour. These include energy, protein, carbohidrates, fat, ash, Vit C, fiber, and antioksidant. The result showed that 1) the best formula on sensory quality of rambutan seed flour biscotti is resulting from more than a half rambutan seed flour subtitutions; 2) the selected formula contain energy, protein, carbohidrates, fat, ash, Vit C, fiber, and antioxidant; and 3) the consumer acceptability of biscottti from the best formula namely: odor, texture, crunchiness, taste and overall acceptability. This study indicate that 60-80 rambutan seed flour can be utilized as potential raw material food for biscotti.
Data survey in the field in 2021 Dharma Wanita Gresik Vocational School, which implemented an apprenticeship program for all class XII students in culinary management as many as 28 students for four ...months, that is, less than 70% could be absorbed in the world of work. This shows that the goals of technical and vocational schools have yet to be realized, so there are still many students who get jobs that are not in accordance with their abilities in the catering field. This study aimed to determine the effect of self-efficacy on student work readiness, the effect of apprenticeship learning outcomes on student work readiness and the effect of self-efficacy and apprenticeship learning outcomes on student work readiness. This study used a quantitative descriptive method with a sample of 23 students with a sampling technique using purposive sampling. This study found that self-efficacy had a significant effect on students' work readiness with a t-count of 3,379 > t-table of 1,713, t-count of 2,417 < t-table of 1,713, and F-count of 10,616 > F-table of 4.24.
The aims of this community service viceeise are to 1) increase the awareness of traders regarding the application of hygiene sanitation and food safety and 2) improve the skills of traders in ...maintaining the sanitation of the kitchen environment so that a healthy culinary tourism center will be created. Education is provided with presentations, demonstrations, and questions and answers. This research is a descriptive observational study, with a sample of 24 food and beverage traders. The data collection technique used a written test and observation. The results showed that 1) the traders' initial knowledge about sanitation hygiene and food safety was very low, and the awareness of traders regarding the application of hygiene sanitation, and food safety as seen from the traders' understanding of hygiene sanitation and food safety had increased significantly based on the results of the pre and post-test, and 2) The personal hygiene attitude of food vendors is quite good, but there is one very lacking indicator, namely the cleanliness of the equipment. This implies that educational activities regarding hygiene sanitation for food business actors are needed to improve food quality through changes in knowledge and attitudes in a positive direction so that consumer health will be more secure.
Complementary food should be added to the diet of the babies in addition to breast milk from 6 months onward and the food should be sufficient for the baby’s nutrition needs. Complementary feeding ...using baby biscuit made of yellow pumpkin flour and the addition of coconut flour is an effort to improve nutrition through local food diversification approach. The purpose of this study was to determine the best biscuit formulation and to test the physicochemical properties of the selected formula. This research used completely randomized experimental design consisting of four formulae of yellow pumpkin flour, i.e. 10%, 15%, 20% and 25%. The results of organoleptic tests showed that the best formula of the biscuit as complementary food is 25% yellow pumpkin flour and 12% of coconut flour. Consumption of two servings of biscuits can meet the nutritional adequacy of the babies except calcium. The biscuits can be kept for 92 days 8 hours under open conditions. In addition, the biscuits have good physical properties in terms of water absorption and hardness.
In the past decades, there have been a growing number of food and beverage brand marketers who have extended their offerings via mobile apps. However, despite the increasing interest and investment ...in the mobile app market, there is still room for improvement in food and beverage mobile app retention. This study aims to explore why customers are disappointed with their food and beverage mobile apps. Specific attention is given to the role of customers’ negative food and beverage mobile app usage experiences. Based on the directed qualitative content analysis method, 3,866 valid user reviews from the top 5 Malaysian food and beverage mobile apps in the Google Play Store were collected and analyzed using NVivo version 12. Drawing from Delone and McLean information system success model and expectancy-disconfirmation model, the study found that customers’ negative food and beverage mobile app usage experience is complex and multidimensional. They can be categorized as performance expectancy disconfirmation and effort expectancy disconfirmation. Theoretically, the study extends the current understanding of mobile app usage retention mechanisms. In terms of practical implications, the study could provide valuable insights into improving consumers’ emotional experiences with food and beverage mobile apps, thereby enhancing user retention strategies. Researchers should consider the limitations of the study as opportunities for future research.
Salah satu indikator untuk mengukur keberhasilan kegiatan pelatihan dapat dilihat dari respon peserta terhadap pelaksanaan pelatihan. Kegiatan pelatihan pembuatan kue kering berbasis kearifan lokal ...ini merupakan kegiatan pengabdian berupa jasa. Evaluasi dilakukan untuk mengetahui efektivitas dan efisiensi pelatihan. Hasil survey dapat dipergunakan sebagai acuan peningkatan kualitas penyelenggaraan pelatihan pada kegiatan pengabdian kedepannya. Tujuan pengabdian ini adalah meningkatkan pemahaman ibu-ibu dalam menggunakan, memanfaatkan dan mengembangan produk berbasis bahan lokal, meningkatkan pemahaman mengenai keamanan pangan dan penggunaan bahan tambahan pangan, serta meningkatkan pengetahuan mengenai manajemen usaha kue kering. Metode yang digunakan untuk memperoleh respon peserta pelatihan adalah metode kuesioner. Berdasarkan analisis angket respon yang disebarkan, diperoleh hasil sebesar 84,1% merasa puas terhadap pelatihan yang dilakukan, hal ini dapat dilihat dari materi pelatihan, instrukur, sarana/prasarana, serta pelaksanaan pelatihan yang mendapatkan respon positif. Sehingga dapat disimpulkan peserta memperoleh wawasan untuk memanfaatkan sumber pangan lokal dalam pembuatan kue kering.
Minuman suplemen merupakan produk pelengkap kebutuhan zat gizi makanan yang mempunyai nilai gizi dan atau efek fisiologis dalam jumlah terkonsentrasi. Bahan tambahan dalam minuman suplemen dapat ...diperoleh dari tanaman yang memiliki aktivitas antioksidan. Daun kelor dan buah bit merupakan tanaman yang banyak dimanfaatkan sebagai antioksidan. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan ektstrak daun kelor dan buah bit sebagai bahan tambahan minuman suplemen. Uji aktivitas antioksidan dilakukan dengan metode 1,1-diphenyl-1-pyerilhidrazyl (DPPH). Hasil penelitian menunjukkan ekstrak air daun kelor memiliki nilai IC50 sebesar 122,742 ppm dan tergolong sebagai antioksidan katagori sedang. Kkstrak air buah bit memiliki nilai IC50 sebesar 377.281 ppm dan tergolong antioksidan lemah.
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