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Jurnal Institusi
Pendampingan Rebranding Pada Usaha Tintun's Cookies
SNPKM: Seminar Nasional Pengabdian Kepada Masyarakat; Vol. 3 (2021): Peran Akademisi dalam Pemberdayaan Masyarakat di Masa Pandemi; 44-51
Perekonomian nasional Indonesia sangat ditunjang oleh usaha kecil dan menengah. Pengabdian masyarakat sangat penting dilakukan sebagai dukungan dari lembaga pendidikan kepada masyarakat. Tujuan dari pengemas ini untuk meningkatkan branding produk Tin...
Jurnal Institusi
Community Training of Breadfruit Processing into Breadfruit Flour and Cookies as an Alternative of Wheat
Dinamisia : Jurnal Pengabdian Kepada Masyarakat; Vol. 7 No. 4 (2023): Dinamisia: Jurnal Pengabdian Kepada Masyarakat; 1150-1160 | ISSN: 1150-1160
Breadfruit (Artocarpus altilis) has the opportunity to become an alternative food in order to support food security by making flour from processed breadfruit. Yellow breadfruit tastes like flour. Cookies are usually made of wheat. Wheat has a higher ...
Jurnal Institusi
Empowerment of Hotong and Ina Labuang Farmer Groups Through Dissemination of Technology and Innovation in Hotong Buru Processing (Seteria Itallica): Pemberdayaan Kelompok Tani Hotong dan Ina Labuang Melalui Diseminasi Teknologi dan Inovasi Pengolahan Hotong Buru (Seteria Itallica)
Dinamisia : Jurnal Pengabdian Kepada Masyarakat; Vol. 8 No. 3 (2024): Dinamisia: Jurnal Pengabdian Kepada Masyarakat; 833-845
Hotong buru (Setaria italica) is one of the local food crops that has so far been traditionally processed to produce hotong seeds and the products produced are still limited to cake products that are consumed by the surrounding community. The limitat...
Jurnal Institusi
Optimization the Management of Tihu Village Resources to Increase the Income of Village Communities: Optimalisasi Pengelolaan Sumber Daya Desa Tihu untuk Meningkatkan Penghasilan Masyarakat Desa
Dinamisia : Jurnal Pengabdian Kepada Masyarakat; Vol. 7 No. 5 (2023): Dinamisia: Jurnal Pengabdian Kepada Masyarakat; 1217-1224 | ISSN: 1217-1224
Geographically Tihu village is located on the coast where the majority of its residents work as fishermen. Skipjack tuna is a type of fish that is abundant in Tihu village. The habit of fishermen distributing their catch to consumers causes the econo...
Jurnal Institusi
Pengembangan Produk Unggulan Daerah Sentra Roti Bugo Jepara Melalui Peningkatan Produktivitas dan Manajemen
SNPKM: Seminar Nasional Pengabdian Kepada Masyarakat; Vol. 2 (2020): Peran Perguruan Tinggi Dalam Pelestarian lingkungan; 28-35
Regional excellence products based on home industry need to be developed to improve the local based- economy. Partner in this community service is the home industry Andil Jaya Bakery which is focused on bread and cookies. Problems faced by partners; ...
Jurnal Institusi
Pemberdayaan Ekonomi Masyarakat Melalui Pelatihan Pengembangan UMKM Kue Bawang dan Kue Telunjuk di Desa Baharu
FLEKSIBEL: Jurnal Pengabdian Masyarakat; Vol. 6 No. 2 (2025): Edisi Oktober 2025 ; 311-320
This community service activity aims to empower the economy of the people in Desa Baharu, Blang Pidie District, Southwest Aceh Regency, through training and development of SMEs, specifically in the production of fried onion snacks and finger cookies....
Jurnal Institusi
Empowering PKK Women' Group Based on Local Potential of Moringa Plants (Moringa Oleifera Lam) Through Product Innovation in Aceh Besar: Pemberdayaan Kelompok Ibu PKK Berbasis Potensi Lokal Tanaman Kelor (Moringa Oleifera Lam) Melalui Inovasi Produk Di Aceh Besar
Dinamisia : Jurnal Pengabdian Kepada Masyarakat; Vol. 9 No. 2 (2025): Dinamisia: Jurnal Pengabdian Kepada Masyarakat; 498-507
Moringa is a plant that has high nutritional content in its leaves, stems and fruit. Moringa leaves can be used as a basic ingredient for processing food, drinks or medicines. This service activity empowers 15 PKK women from Lamleuot Village, Cot Gli...
Jurnal Institusi
Community Empowerment to Optimize Stunting Prevention Through Processed Local Fish in Teluk Rhu: Pemberdayaan Masyarakat Guna Optimalisasi Pencegahan Stunting Melalui Olahan Ikan Lokal Teluk Rhu
Dinamisia : Jurnal Pengabdian Kepada Masyarakat; Vol. 9 No. 2 (2025): Dinamisia: Jurnal Pengabdian Kepada Masyarakat; 458-466
Stunting is still a nutritional problem in infants and toddlers nationally. The purpose of the service is to improve the ability of the community, especially the UPKKA Maju Bersama partner group in utilizing local fish as a source of animal protein i...
Jurnal Institusi
Peningkatan Perekonomian Komunitas Difabel Gumregah Yogyakarta Melalui Pelatihan Ekonomi Kreatif
Dinamisia : Jurnal Pengabdian Kepada Masyarakat; Vol. 7 No. 3 (2023): Dinamisia: Jurnal Pengabdian Kepada Masyarakat; 657-664
The existence of persons with disabilities in Indonesia from year to year based on data from the Central Statistics Agency is increasing. The government has regulated the rights of persons with disabilities in the Law on Persons with Disabilities who...
PubMed
Quality characteristics of gluten free cookies prepared from different flour combinations
J Food Sci Technol
The present investigation was undertaken on the utilization of alternate flours/meals (rice (Oryza sativa), maize (Zea mays), sorghum (Sorghum vulgare) and pearl millet (Pennisetum glaucum) for the preparation of gluten free cookies as compared to co...
PubMed
Cookies Fortified with Lonicera japonica Thunb. Extracts: Impact on Phenolic Acid Content, Antioxidant Activity and Physical Properties
Molecules
HIGHLIGHTS: Cookies with a 4% level of LJ extracts possessed the highest chlorogenic acid content. The addition of higher levels of LJ extracts significantly increased higher antioxidant activity of cookies. Cookies with a 1% level of LJ extracts had...
PubMed
Low Allergenicity in Processed Wheat Flour Products Using Tannins from Agri-Food Wastes
Foods
The present study aimed to investigate the effect of the addition of tannins from unutilized resources on wheat allergen reduction, antioxidant properties, and quality by substituting 3%, 5%, and 10% of the flour with chestnut inner skin (CIS) and yo...
PubMed
Physicochemical properties and sensory evaluation of fructoligosaccharide enriched cookies
J Food Sci Technol
Short dough cookies were enriched with fructoligosaccharide (FOS), a prebiotic soluble fiber and a low calorie sweetener, at levels of 40%, 60%, and 80% sugar replacement basis. Cookies were analyzed for diameter, height, spread ratio, hardness, mois...
PubMed
Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects
Foods
Cookies, which form the largest category of bakery snacks, are considered a good vehicle to introduce nutrients into the diet. In this study, to increase the nutritional value of traditional commercial cookies, wheat flour was substituted with defatt...
PubMed
Blood Sugar, Haemoglobin and Malondialdehyde Levels in Diabetic White Rats Fed a Diet of Corn Flour Cookies
Foods
The purpose of the study was to analyse the chemical composition of corn cookies containing different types of sugar and fat, and determine their effect on physiological parameters in diabetic rats. The experimental animals were studied using a rando...
PubMed
A study on the shelf life of cookies incorporated with sapota and beetroot leaf powders
J Food Sci Technol
The addition of edible fiber could affect the shelf life of cookies, which can have a positive or negative impact depending on the source of fiber. This study is in continuation of two previously published papers to investigate the storage stability ...
PubMed
Reformulating Cookies with Colored Whole Wheat Flours and Xylitol: Implications for Technological Quality, Phenolic Content, and Glycemic Response
Foods
This study investigated the effects of incorporating colored wheat flours (red, blue, purple, and black) and replacing sucrose with xylitol on the technological, functional, and nutritional properties of cookies. Cookies were produced using 50:50 ble...
PubMed
Physico-chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours
Food Sci Nutr
Cookies were produced from germinated pigeon pea, fermented sorghum, and cocoyam flour (CF) blends to determine their potentials in cookie manufacture. Ten flour formulations were produced and they were evaluated for their proximate and functional pr...
PubMed
Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookies
J Food Sci Technol
Proximate composition, mineral content, functional, pasting and antioxidant properties of water chestnut flour (WCF) were compared with refined wheat flour. WCF showed higher phenolic (4.25 gGAE/1000 g), flavonoid (1.92 g QE/1000 g) and mineral c...
PubMed
Influence of Mulberry Leaf Powder Additive on Chemical and Physical Characteristics of Wheat and Rice Flour Butter Cookies
Foods
People of all age groups consume cookies every day. Consumers’ preferences for cookies supplemented with functional plant raw materials have recently increased. Therefore, this research aimed to investigate the influence of a mulberry leaf additive...