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Repositori Institusi
Decrease Polyphenols, Ethanol, Lactic Acid, and Acetic Acid during Fermentation with Addition of Cocoa Beans Innoculum
The research objectives were: 1) to know the composition of cocoa bean pulp as substrate for fermentation; 2) evaluate the effect of variation
of cocoa seed fermentation technique on microbial population. Stages of research conducted are as follows ...
Repositori Institusi
Sensory evaluation of chocolate bar production materials of dry cocoa seeds in various fermentation treatments
ISSN: 2101-0010
The processing of chocolate bars is influenced by cocoa beans used. Chocolate bar is one of the downstream products
with a simple processing process. The taste and aroma in candy comes from chocolate bars. Fermentation is an important activi...
Repositori Institusi
Exploring the potential of fermented papaya as a functional ingredient for sourdough bread: a study on fermentation time and quality of sourdough donuts
Sourdough bread is known to have health benefits due to its fermentation process using lactic acid and wild yeast. It can improve the taste, texture, shelf life, and nutritional content of bread as a functional food. In this study, sourdough was made...
Repositori Institusi
Repositori Institusi
Repositori Institusi
Repositori Institusi
Repositori Institusi
Repositori Institusi
Optimization of Bioethanol Production from Cassava through Fermentation Stimulant with Addition of Alpha-Amylase Enzyme
Bioethanol, as a substitute for fuel, presents significant advantages such as environmentally friendly exhaust emissions, high octane value, and a reduction in the use of hazardous additives. The utilization of carbohydrate-rich alter...
Repositori Institusi
EFEKTIVITAS PENAMBAHAN SERBUK GERGAJI DALAM PEMBUATAN PUPUK KOMPOS
This study aims to determine the effectiveness of the addition of sawdust in
composting fertilizer. This research was conducted in the greenhouse of Fakultas pertanianLancang Kuning University which was conducted in July-august 2013. The completely
...
Jurnal Institusi
Exploring the potential of fermented papaya as a functional ingredient for sourdough bread: a study on fermentation time and quality of sourdough donuts
Jurnal Ilmiah Pertanian; Vol. 20 No. 1 (2023): Jurnal Ilmiah Pertanian ; 51-60
Sourdough bread is known to have health benefits due to its fermentation process using lactic acid and wild yeast. It can improve the taste, texture, shelf life, and nutritional content of bread as a functional food. In this study, sourdough was made...
Jurnal Institusi
Pembuatan nata de cassava dari limbah cair tapioka dengan menggunakan sumber nitrogen alami yang berbeda
Jurnal Ilmiah Pertanian; Vol. 17 No. 2 (2021): Jurnal Ilmiah Pertanian ; 93-100
Liquid waste from processing cassava into tapioca starch is carbohydrate-rich waste and can be used as a growth medium for the Acetobacter xylinum, which is useful in producing one of the fermentation products, i.e. nata. Several factors influence th...
Jurnal Institusi
Innovation of Household Organic Waste Utilization into Eco Enzyme and Liquid Organic Fertilizer among Malay Women in Ulu Gedong Subdistrict, Jambi City, Indonesia: Inovasi Pemanfaatan Limbah Organik Rumah Tangga Menjadi Eco Enzyme dan Pupuk Organik Cair pada Ibu-Ibu Suku Melayu di Kelurahan Ulu Gedong Kota Jambi
Dinamisia : Jurnal Pengabdian Kepada Masyarakat; Vol. 10 No. 1 (2026): Dinamisia: Jurnal Pengabdian Kepada Masyarakat; 265-275
Household organic waste dominates Indonesia’s municipal waste stream and is largely disposed of in landfills, contributing to odour, leachate, and methane emissions. Recent national data report 68.7 million tons of waste in 2022, with food waste as...
Jurnal Institusi
Pemanfaatan Limbah Pertanian Yang Difermentasi Untuk Pakan Sapi Di Kelurahan Kalipuro Kabupaten Banyuwangi
SNPKM: Seminar Nasional Pengabdian Kepada Masyarakat; Vol. 4 No. 1 (2022): SNPKM: Seminar Nasional Pengabdian Kepada Masyarakat; 125-129
Silage is a forage feed made by fermentation in special containers such as plastic drums, plastic bags and barrels for three weeks under closed conditions. Where in the Kalipuro Village, especially in the Wangkal environment during the corn and sugar...
Jurnal Institusi
Alternative Organic Waste Processing Through Eco-Enzyme Manufacturing Innovation: Alternatif Pengolahan Sampah Organik Melalui Inovasi Pembuatan Eco-Enzyme
Dinamisia : Jurnal Pengabdian Kepada Masyarakat; Vol. 8 No. 3 (2024): Dinamisia: Jurnal Pengabdian Kepada Masyarakat; 846-853
Agricultural development is faced with various challenges, such as climate change which can lead to food insecurity, the conversion of agricultural cultivation land to non-agriculture, population growth followed by an increase in food demand, exploit...
Jurnal Institusi
Isolation and antimicrobial activity of lactic acid bacteria from the traditional fermented food cangkuok semaung in Riau, Indonesia
Jurnal Ilmiah Pertanian; Vol. 22 No. 2 (2025): Jurnal Ilmiah Pertanian ; 105-116
Fermentation can be an effective step in addressing postharvest handling challenges and enhancing nutritional value through the conversion of perishable crops into more stable products. One of the traditional fermented foods originating from Kuantan ...
Jurnal Institusi
Development Of A Green Economic Village Through The Eco-Enzyme Program In Candisari Village Lamongan, East Java: Pembangunan Desa Ekonomi Hijau Melalui Program EkoenzimDi Desa Candisari Lamongan Jawa Timur
Dinamisia : Jurnal Pengabdian Kepada Masyarakat; Vol. 8 No. 3 (2024): Dinamisia: Jurnal Pengabdian Kepada Masyarakat; 676-682
Organic waste is developed into ecoenzymes with science and technology through fermentation processes that produce environmentally friendly products and can reduce pollution. The activity partners are the women of PKK RT. 015/RW. 08 Candisari Village...
Jurnal Institusi
Transforming Organic Waste into Ecoenzymes for Palm Oil Fertilizer: Transformasi Limbah Organik Menjadi Ekoenzim untuk Pupuk Kelapa Sawit
Dinamisia : Jurnal Pengabdian Kepada Masyarakat; Vol. 9 No. 6 (2025): Dinamisia: Jurnal Pengabdian Kepada Masyarakat; 1932-1937 | ISSN: 1932-1937
Organic waste management is a major challenge in Sei Lembu Village, Kampar Regency, as most household residues such as vegetables and fruits are still disposed of or burned, causing environmental pollution. In fact, organic waste has great potential ...
Jurnal Institusi
Community Empowerment through Organic Waste Management for TOGA Urban Farming, Bekasi: Pemberdayaan Komunitas melalui Pengelolaan Limbah Organik untuk Urban Farming TOGA Bekasi
Dinamisia : Jurnal Pengabdian Kepada Masyarakat; Vol. 10 No. 2 (2026): Dinamisia: Jurnal Pengabdian Kepada Masyarakat; 539-550
Urban farming activities at Keboen Gizi RT 13, Bekasi City have declined since 2022, despite previously contributing to local food security. This community service program aimed to revitalize these activities by enhancing partners’ capacity in mana...
Jurnal Institusi
Sustainable valorization of pineapple peel into nata de pina through physicochemical and economic evaluation
Jurnal Ilmiah Pertanian; Vol. 22 No. 3 (2025): Jurnal Ilmiah Pertanian ; 175-186
Pineapple peel is an abundant agro-industrial residue with considerable potential for conversion into value-added products within a sustainable waste management framework. This study investigated the production of nata de pina from pineapple peel and...