Study on the Model of Lesson Study-Based Handicraft Job Trainingin ECO Green Park Kota Batu

The aim of this research is to provide information about the model of lesson study-based handicraft job training among the employees of ECO Green Park in guiding the visitors in their workplace. The research method applied was a descriptive method with a qualitative approach. Meanwhile, the population involved in this research was the employees of ECO Green Park in Department of Marketing, Fun and Game, Animal, Science Center, Chief Accounting, Public Area, gardener, Engineering and F&B. The type of sample used was a random sampling with the involvement of 65 persons. The technique in collecting data was conducted through questionnaire, interview and observation. The data analysis used here was in the form of a frequency distribution with an SPSS program for Windows version 21. The result of this research then shows a need of the employee for training materials to support their work. In addition, training facilities to support the achievement of training implementation and strategy in delivering the training materials are deemed essential to be a concern. Meanwhile, the evaluation of the training program was performed using the Kirkpatrick model highly suitable to measure the effectiveness of the training program at ECO Green Park

The Influence of Various Factors on MSME Halal Certification Behavior: An Analysis With Intention as an Intervening Variable

Purpose: This research aims to conduct a comprehensive systematic literature review analyzing the impact of Self Declare on the Ease of Obtaining Halal Certification for Indonesian MSME.   Theoretical framework:  In recent years, the concept of Self Declare has emerged as a potential approach to ease the process of obtaining halal certification for MSMEs. Self Declare allows MSMEs to declare their products as halal based on their own understanding and compliance with halal requirements, reducing the bureaucratic burden and cost associated with traditional certification processes. However, the impact of Self Declare on the ease of obtaining halal certification and its implications for the halal industry in Indonesia require further investigation.   Design/methodology/approach: The study employs a quantitative research approach using the SEM-PLS method and the SmartPLS 3.0 software. The respondents of this study consist of MSME owners in Malang City .   Findings:   The findings reveal that halal awareness, halal literacy, perceptions of regulations, and halal certification behavioral intentions have a partial impact on the behavior of obtaining halal certification among MSMEs.  Furthermore, the intention to obtain halal certification mediates the relationship between halal awareness, halal literacy, and the behavior of obtaining halal certification among MSMEs. However, the intention to obtain halal certification does not moderate the relationship between halal literacy and the behavior of obtaining halal certification among MSMEs.   Research, Practical & Social implications: This research provides valuable insights for researchers, policymakers, and practitioners in the halal industry. The findings contribute to the existing knowledge on halal certification in MSME, while the practical and social implications offer actionable recommendations to enhance the ease of obtaining halal certification and promote the growth of the halal industry in Indonesia.   Originality/value: The originality and value of this research stem from its focus on Self Declare, comprehensive analysis, contextual relevance, exploration of mediating mechanisms, and practical implications. These aspects contribute to the advancement of knowledge in the field of halal certification in MSME and provide actionable insights for stakeholders in the industry

PENGARUH MALTODEKSTRIN TERHADAP SIFAT FISIK DAN KIMIA PEWARNA BUNGA TAPAK DARA (Catharanthus roseus) SEBAGAI BIOCOLOUR PANGAN

Tapak dara flower (Catharanthus roseus) is an ornamental plant originating from Central Amerika. This natural pigment derived from the tapak dara flower is made in powder with maltodextrin as a drying agent. This experimental study uses a one-factor, Completely Randomized Design (CRD) research method with 3 levels of maltodextrin concentration, namely 20%, 30%, and 40%. The data obtained were analyzed statistically using the ANOVA test and continued with the DMRT as a posthoc test if there were significant differences. The results showed that adding maltodextrin with concentrations of 20%, 30%, and 40% and repeated twice had significant differences in water content, pH, level of sweetness (°brix), color, solubility, and total dissolved solids. The results of the chemical analysis of tapak dara corolla dye powder with a maltodextrin concentration of 40% had a water content, and the lowest pH was a water content of 4,90% and a pH value of 3,41. Maltodextrin concentration of 20% has the lowest sweetness level (°brix) of 5,35%. The results of the physical properties study showed that tapak dara corolla dye powder with 40% maltodextrin concentration had the lowest color brightness level (L*) of 32,91; the lowest reddish color level (a*) of 35,26 and yellowish color level (b*) the lowest is 35,26. The concentration of 20% maltodextrin has the lowest solubility and total dissolved solids, namely the solubility of 92,84% and the total dissolved solids of 5,35%. Adding maltodextrin with a concentration of 30% gave the best dye results based on water content, pH, level of sweetness (°brix), color, solubility, and total dissolved solids using the De Garmo method.Bunga tapak dara (Catharanthus roseus) merupakan jenis tanaman hias yang berasal dari Amerika Tengah. Pewarna alami yang berasal dari bunga tapak dara ini dibuat dalam bentuk serbuk dengan penambahan maltodekstrin sebagai drying agent. Penelitian ini merupakan penelitian eksperimen dengan menggunakan metode penelitian Rancangan Acak Lengkap (RAL) satu faktor dengan 3 level konsentrasi maltodekstrin, yaitu 20%, 30%, dan 40% serta diulang sebanyak dua kali. Data yang diperoleh dianalisis secara statistik menggunakan uji ANOVA dan dilanjutkan dengan uji DMRT sebagai post-hoc apabila terdapat perbedaan yang signifikan. Hasil menunjukkan bahwa penambahan maltodekstrin dengan konsentrasi 20%, 30%, dan 40% menunjukkan perbedaan yang signifikan terhadap kadar air, pH, °brix, warna, kelarutan dan total padatan terlarut. Hasil analisis kimia serbuk pewarna mahkota bunga tapak dara dengan konsentrasi maltodekstrin 40% memiliki kadar air dan pH terendah, yaitu kadar air sebesar 4,90% dan nilai pH sebesar 3,41. Konsentrasi maltodekstrin 20% memiliki tingkat kemanisan (°brix) terendah, yaitu sebesar 5,35%. Hasil penelitian sifat fisik menunjukkan serbuk pewarna mahkota bunga tapak dara dengan konsentrasi maltodekstrin 40% memiliki tingkat kecerahan warna (L*), warna kemerahan (a*), dan warna kekuningan (b*) terendah, yaitu masing-masing sebesar 32,91; 35,26; dan 35,26. Konsentrasi maltodekstrin 20% memiliki kelarutan dan total padatan terlarut terendah, yaitu kelarutan sebesar 92,84% dan total padatan terlarut sebesar 5,35%. Penambahan maltodekstrin dengan konsentrasi 30% merupakan hasil pewarna terbaik berdasarkan kadar air, pH, tingkat kemanisan (°brix), warna, kelarutan, dan total padatan terlarut menggunakan metode De Garmo

PENGARUH MALTODEKSTRIN TERHADAP SIFAT FISIK DAN KIMIA PEWARNA BUNGA TAPAK DARA (Catharanthus roseus) SEBAGAI BIOCOLOUR PANGAN

Tapak dara flower (Catharanthus roseus) is an ornamental plant originating from Central Amerika. This natural pigment derived from the tapak dara flower is made in powder with maltodextrin as a drying agent. This experimental study uses a one-factor, Completely Randomized Design (CRD) research method with 3 levels of maltodextrin concentration, namely 20%, 30%, and 40%. The data obtained were analyzed statistically using the ANOVA test and continued with the DMRT as a posthoc test if there were significant differences. The results showed that adding maltodextrin with concentrations of 20%, 30%, and 40% and repeated twice had significant differences in water content, pH, level of sweetness (°brix), color, solubility, and total dissolved solids. The results of the chemical analysis of tapak dara corolla dye powder with a maltodextrin concentration of 40% had a water content, and the lowest pH was a water content of 4,90% and a pH value of 3,41. Maltodextrin concentration of 20% has the lowest sweetness level (°brix) of 5,35%. The results of the physical properties study showed that tapak dara corolla dye powder with 40% maltodextrin concentration had the lowest color brightness level (L*) of 32,91; the lowest reddish color level (a*) of 35,26 and yellowish color level (b*) the lowest is 35,26. The concentration of 20% maltodextrin has the lowest solubility and total dissolved solids, namely the solubility of 92,84% and the total dissolved solids of 5,35%. Adding maltodextrin with a concentration of 30% gave the best dye results based on water content, pH, level of sweetness (°brix), color, solubility, and total dissolved solids using the De Garmo method.Bunga tapak dara (Catharanthus roseus) merupakan jenis tanaman hias yang berasal dari Amerika Tengah. Pewarna alami yang berasal dari bunga tapak dara ini dibuat dalam bentuk serbuk dengan penambahan maltodekstrin sebagai drying agent. Penelitian ini merupakan penelitian eksperimen dengan menggunakan metode penelitian Rancangan Acak Lengkap (RAL) satu faktor dengan 3 level konsentrasi maltodekstrin, yaitu 20%, 30%, dan 40% serta diulang sebanyak dua kali. Data yang diperoleh dianalisis secara statistik menggunakan uji ANOVA dan dilanjutkan dengan uji DMRT sebagai post-hoc apabila terdapat perbedaan yang signifikan. Hasil menunjukkan bahwa penambahan maltodekstrin dengan konsentrasi 20%, 30%, dan 40% menunjukkan perbedaan yang signifikan terhadap kadar air, pH, °brix, warna, kelarutan dan total padatan terlarut. Hasil analisis kimia serbuk pewarna mahkota bunga tapak dara dengan konsentrasi maltodekstrin 40% memiliki kadar air dan pH terendah, yaitu kadar air sebesar 4,90% dan nilai pH sebesar 3,41. Konsentrasi maltodekstrin 20% memiliki tingkat kemanisan (°brix) terendah, yaitu sebesar 5,35%. Hasil penelitian sifat fisik menunjukkan serbuk pewarna mahkota bunga tapak dara dengan konsentrasi maltodekstrin 40% memiliki tingkat kecerahan warna (L*), warna kemerahan (a*), dan warna kekuningan (b*) terendah, yaitu masing-masing sebesar 32,91; 35,26; dan 35,26. Konsentrasi maltodekstrin 20% memiliki kelarutan dan total padatan terlarut terendah, yaitu kelarutan sebesar 92,84% dan total padatan terlarut sebesar 5,35%. Penambahan maltodekstrin dengan konsentrasi 30% merupakan hasil pewarna terbaik berdasarkan kadar air, pH, tingkat kemanisan (°brix), warna, kelarutan, dan total padatan terlarut menggunakan metode De Garmo

EFFECT OF LONG FERMENTATION OF DOUGH ON PHYSICAL AND CHEMICAL PROPERTIES OF CRACKERS SUBSTITUTION OF COMPOSITE FLOUR

 Composite flour is flour made from two foodstuffs, namely Tengger potatoes and moringa leaves. Composite flour can be used as a substitute substitute for wheat flour substitutes for the manufacture of crackers products. Crackers are a type of biscuits that go through the fermentation process. Fermentation aims to maturate the dough, forming a good taste and texture. This study aims to find out ptorein levels, moisture content, free fatty acid content, flowering power, broken power and browning index crackers substitution of composite flour with fermentation duration of 0 hours, 1 hour, and 2 hours. This study is an experimental study using a Complete RandomIzed Design with 3 treatments and two replays. The data was statistically tested using ANOVA and Duncan's Multiple Range Test (DMRT). The results of the analysis showed the long fermentation treatment of dough crackers differed markedly from its chemical properties and physical properties. Crackers with a fermentation time of 2 hours contain the highest protein content of 16.44%, the greatest moisture content of 0.916%, and the lowest free fatty acid content of 0.014%, and physical properties including the highest growth power of 28.237%, the lowest broken power of 0.006N/Cm² and the brownish index of 88.469%

THE EFFECT OF CARRAGEENAN AND LEMON RATIO ON ANTIOXIDANT ACTIVITY AND PHYSICAL PROPERTIES OF JELLY BUTTERFLY PEA

Plant-derived pigments are becoming increasingly important globally as a potential source of biocolours for their versatility and avoiding the health hazards caused by synthetic colours. The use of additives such as preservatives, artificial flavours, and artificial coloring can cause allergic reactions in consumers, and chemical compounds can build up in the body. Previous studies on food colors have focused primarily on synthetic and chemical colors, their stability, metabolism and toxicity, but recent attention has been directed to the biochemical aspects of plant-derived food colors and studies of their utilization. One of the plants that can be used as a dye was the Telang flower. Telang flower (Clitoria ternatea L.) was a flower that has the potential to be an alternative natural food coloring agent in an effort to minimize the use of synthetic dyes and has antioxidant compounds that are beneficial to the body. This study aims to determine the amount of use of butterfly pea flower extract, to analyze the effect of different treatments with the addition of carrageenan and lemon on antioxidant activity and physical properties (viscosity and color). Jelly drink from butterfly pea flower extract in this study used a factorial completely randomized design (RALF) with three levels each. The first factor is carrageenan (0.25%, 0.50%, 0.75%) and the second factor is lemon concentration (1%, 2%, and 3%). Each treatment was repeated 3 times. The results of this study indicate that the difference in the use of the addition of carrageenan: lemon has a significant effect on antioxidant activity, viscosity, and color of jelly drink with telang flower juice. It can be concluded that the higher the concentration of carrageenan and lemon, the higher the antioxidant activity and viscosity produced, and the use of lemon and carrageenan can affect the physical properties of the Jelly drink product with butterfly pea flower juice