DIVERSIFICATION OF BEVERAGE PRODUCT BASED ON VEGETABLES AND FRUITS IN KRAMAT JATI

Mother's knowledge in processing vegetable and fruit-based beverage products that have the potential to add value is still lacking. The community does not see any business opportunities from raw materials for vegetables and fruits. Besides these two things, the vegetable and fruit planting program for urban homes with narrow yard has been carried out in the previous service program. This activity can result in an excess harvest. The proposed solutions are: (1) Holding active participation activities in PKK group; (2) Motivation for increasing processed vegetables and fruit based drinks is hed; (3) training for processing vegetable and fruit-based beverage products. The methods in this program are: (1) Participatory approach of PKK group; (2) Providing motivation for participants to increase the value of vegetables and fruit; and (3) training on processing vegetables and fruit based beverage products. The results of the activities are: (1) Active participation in PKK has been carried out; (2) Motivation has been done for participants to increase the value of vegetables and fruit; and (3) training for processing vegetable and fruit-based beverage products has been conducted

DEVELOPING MARKETING OF CASSAVA CHIPS BY PRODUCT DIVERSIFICATION AND PACKAGING IN MANGKALAYA, SUKABUMI

This program was aim to developing marketing on two small entrepreneurs that produce cassava chips in Mangkalaya, Sukabumi. They have been run their business in many years but they have not yet able to reach market by their own brand. Partners have not been able to improve their position in the cassava chips business. Theyonly serve as a provider for some cassava chips businesses that already have brands on the market. In term of production, it still did not meet the standards of good Manufacturing Practices (GMP). This activity was aim to improve their competitiveness on marketing by developing product. This activity provided some training such as GMP, diversification product by taste and packaging and also by market segments. The implementation of program giving some improvement namely (1) Partners have knowledge about the provision of hygienic cassava chips; (2) They able to modifying their product by having many various both in taste, packaging and market segments. (3) They have more attractive packaging of cassava chips

Quality of Gluten Free Bread with the Addition of Xanthan Gum and Different Kneading Methods

White bread generally uses wheat as the main ingredient due to its high viscosity and elasticity in the presence of gluten. However, because gluten is an allergen, not everyone can eat white bread. The aim of this study is to determine the quality of gluten-free white bread with the addition of xanthan gum and different stirring methods by testing the physical, chemical and organoleptic properties of the product. This research was conducted using experimental research methods. The design uses a fully randomized factorial design (RALF) with two factors, namely xanthan gum concentration and different mixing methods with three replicates. This study uses the statistical ANOVA test with a significance of α&lt;0.05. The result: the higher the xanthan gum concentration in gluten-free white bread, the higher the texture value and the lower the swelling and moisture content. The result is that the longer the fermentation time when using the dough-free method with gluten-free white bread, the higher the value of swelling power and water content, as well as the textural value decreases. The results also showed that the best treatment was the addition of a xanthan gum concentration of 1.25% and the direct dough method with a texture value of 1562.9, swelling 430.269%, moisture content 35.18%, ash content 0.945%, fat content 6.675%, protein content Was 6.71%, carbohydrate content 50.45%, Hedonic test results ranged from 3-4 (rather similar) and Hedonic quality test results for crust color attributes 3.11-3.78 (brownish-yellow ), crumb color (beige-brownish), aroma (slightly acidic). ), pore uniformity 3.33–3.55 (rather uniform), texture (slightly soft), and flavor (slightly sour). The gluten-free test did not reveal any detectable gluten content in this study.</em

Achieving Sustainability in Capture Fishing Industry Based on the Regional Characteristics

The prospect of the fishery sector becomes one of strategic economic activities, in which the government implements fisheries industrialization as a strategy to enhance added values of fishery production. The fishing industry is unique since it exploits fish as the main raw material naturally available and accessible by humans. Moreover, the capture fishing industry is relatively a high cost economy. This study was aimed at designing the regional-based institutional and network models of the fishing industry in order to achieve the sustainable fishing industry in Maluku province. The research employed Soft System Methodology to obtain an ideal model for the management of the sustainable capture fishing industry. Structure identification in designing the institutional model for a supply chain system of the sustainable fishing industry was carried out using the Interpretative Structural Modelling (ISM). Meanwhile, TOPSIS was involved in establishing a model for the fishing industry. The results show the institution that would be developed was a financial institution (cooperative) that would be managed and run by fishermen. The capture fishing industrial network in Maluku province was built by actualizing PPN Ambon as a main server in the route of PPI Masarette PPI Eri PPN Ambon. While Amahai would act as a main server for the route of PPN Tual PPI Amahai and PPI East Tahme PPI Amahai

MODEL MANAJEMEN RANTAI PASOK INDUSTRI PERIKANAN TANGKAP BERKELANJUTAN DI PROPINSI MALUKU (The Ideal Model of Supply Chain Management of Sustainability Industrial Capture fisheries in Maluku Province)

ABSTRACTDesigning and managing Industrial capture fisheries Supply Chain is complex and its faces socially bound uncertainties such as poor collaboration, communication and information sharing. Such complexity cannot be reduced through quantitative supply chain design and management techniques.  The aim of this study was design an industrial capture fisheries supply chain in Maluku Province using Soft System Methodology. Multi Dimensional Scaling (MDS)and SCOR was applied in analyzing situational conditions related to the sustainability and performance of industrial capture fisheries. Analysis on capture fisheries shows in less sustainable category (43.91)and  the performance of both fishermen and company indicate an excellent and good grade. SSM analysis generated root definitions: Ministry of Marine Fisheries, Department of Marine, regional institution and stakeholder of the supply chain (O) realize the sustainable fishing industry and implementation of reliable activities in the fisheries sector and competitive globally (W) which integrates all the units along supply chain and coordinate the flow of materials, information and finance ranging from such aspects : production, downstream industries (handling and processing), up to marketing (T) of the Fishermen, industries processing (C) on the entire supply chain through  effective and efficient mechanism (E) as well as coordination both center and regional institution (A) related to quality and standardization of fishery products, distribution, infrastructure, data and information on fisheries (T)". The supply chain management of sustainable fishing industry model was developed by 20 activties. Improvement of Industrial capture fisheries supply chain in Maluku Province can be reached by doing activities within relevant system.Keywords: industrial capture fisheries, Multi Dimensional Scalling, SCOR, supply chain, SSM ABSTRAKMerancang manajemen rantai pasok industri perikanan tangkap merupakan hal yang kompleks. Penelitian ini bertujuan mendisain model manajemen rantai pasok industri perikanan tangkap yang ideal di Propinsi Maluku. Soft System Methodology (SSM) digunakan sebagai pendekatan kajian yang didukung oleh Multi Dimensional Scalling (MDS) untuk mengukur keberlanjutan industri perikanan tangkap dan Supply Chain Operation Reference(SCOR) untuk menganalisis kinerja industri perikanan tangkap.  Hasil penelitian menunjukkan bahwa keberlanjutan industri perikanan tangkap berada pada kategori kurang berkelanjutan dan kinerjanelayan dan perusahaan berada pada kategori sangat baik dan baik. Analisis SSM menghasilkan root definition “Kementerian Kelautan Perikanan, Dinas Kelautan, PEMDA dan pelaku rantai pasok (O) mewujudkan industri perikanan tangkap yang berkelanjutan dan terselenggaranya aktivitas  di sektor perikanan yang andal dan mempunyai daya saing secara global (W) yang mengintegrasikan  semua unit dalam rantai pasok dan mengkoordinasikan  aliran material, informasi dan keuangan mulai dari aspek produksi, industri hilir (handling dan processing), hingga ke pemasaran (T) dari para Nelayan, industri-industri pengolah (C) pada seluruh rantai pasok  melalui mekanisme yang efektif dan efisien (E) serta koordinasi kelembagaan pusat dan daerah (A) terkait mutu dan standardisasi produk perikanan, distribusi, sarana prasarana, infrasrtuktur serta data dan informasi perikanan (T)”. Model manajemen rantai pasok industri perikanan tangkap di Propinsi Maluku dibangun atas 20 aktivitas. Perbaikan rantai pasok industri perikanan tangkap dapat dicapai dengan melakukan aktivitas-aktivitas dalam model konseptual yang dibangun.Kata kunci:  industri perikanan tangkap, Multi Dimensional Scalling, SCOR, rantai pasok,SS

COUNSELING ON INCREASING RICE-ADDED VALUE TO IMPROVE THE COMMUNITY ECONOMY IN PUNGGUR DISTRICT, CENTRAL LAMPUNG REGENCY

Punggur District, Central Lampung is one of the largest rice-producing areas in Lampung Province. However, this does not guarantee that the people's economy will be very good. The instability of rice prices, especially during the main harvest, causes farmers to suffer losses. One of the efforts that can be done to improve the community's economy is to increase the added value of rice through product innovation. This community service was aimed to increase the knowledge of rice farmers in increasing the added value of rice for increasing the economy in Punggur District, Central Lampung. Counseling is used as a method to implement a community development program on rice farmers followed by the practice of making instant rice. The results of the activities showed that participants’ knowledge about the added value of products through product innovation increased. This shows that participants understand the material provided, this is also shown from the response to questions and the desire of rice farmers to put this knowledge into practice

DEVELOPING MARKETING STRATEGY BASED ON ENGINEERING MENU AT AGENG RESTAURANT, TEBET DISTRICT, SOUTH JAKARTA

Ageng Restaurant is one of the restaurant in Tebet district of South Jakarta that serves many varian menus. A good menu can be seen from the level of sales and ability to provide benefits or the level of popularity and profitability. Therefore, it is necessary to analyze the engineering menu to obtain the right marketing strategy. The method of this research was a case study. The data was analyzed by descriptive analysis which includes analysis of contribution margin and analysis of popularity index, menu classification and SWOT analysis. The Analysis on 53 menu items for 6 months show that in menu’s divided into stars’ category (13 menu’s), plowhorses category (22 menu’s), puzzles category (7 menu’s) and dog category (11 menu’s). Based on category, Ageng’s Restaurant develop Marketing strategy. Menu with star classification is a good featured menu. For this group, Ageng Restaurant needs to maintain the quality of the menu, so that it remains an idol for customers. Menus classified as plowhorses can be improved by increasing the selling price. It can be done by innovating so that it can increase the selling price. But do not increase the selling price too high, because it can affect popularity. Menus with puzzles classification can be improved by doing more promotions and give discounts or making it as a recommended menu for customers. Menu with dogs’ classification the management needs to improve the menu again in terms of taste, appearance, portion, price, quality and can innovate the menu using the same basic ingredients. The last step that can be done is to delete the menu in this category and replace it with a new menu

Modulation of gut microbiota and markers of metabolic syndrome in mice on cholesterol and fat enriched diet by butterfly pea flower kombucha

Clitoria ternatea, with an alternative name, Butterfly pea, is increasingly being explored for medical purposes and the development of a wide range of processed products. This study aimed to incorporate Butterfly pea into an innovative probiotic drink through a symbiotic culture of bacteria and yeast (SCOBY) fermentation and to evaluate the biological activity. The benefits of the drink, referred to as butterfly pea flower kombucha (KBPF) was determined in vitro and in metabolically disorder mice that receive a diet rich in cholesterol and fat (CFED). Forty white male were categorized into four groups, i.e., A = Control/Normal Diet; B = CFED alone; C = CFED + KBPF 65 mg/kg BW (Body Weight); D = CFED + KBPF 130 mg/kg BW, and then sacrificed after 6 weeks of intervention. Seventy-nine secondary metabolite compounds were successfully identified in KBPF using LC-HRMS. In vitro studies showed the potential activity of KBPF in inhibiting not only ABTS, but also lipid (lipase) and carbohydrate (α-amylase, α-glucosidase) hydrolyzing enzymes to levels similar to acarbose control at 50–250 μg/mL. In the in vivo study, the administration of KBPF (130 mg/kg BW) significantly alleviated metabolic disorders caused by high-fat diet. Specifically, lipid profile (HDL, LDL, TC, TG), blood glucose, markers of oxidative stress (SOD liver), metabolic enzymes (lipase, amylase), and markers of inflammation (PGC-1α, TNF-α, and IL-10) were in most cases restored to normal values. Additionally, the gut microbiota community analysis showed that KBPF has a positive effect (p = 0.01) on both the Bacteroidetes phylum and the Firmicutes phylum. The new KBPF drink is a promising therapeutic functional food for preventing metabolic diseases

Revealing Edible Bird Nest as Novel Functional Foods in Combating Metabolic Syndrome: Comprehensive In Silico, In Vitro, and In Vivo Studies

Metabolic dysfunction, which includes intra-abdominal adiposity, glucose intolerance, insulin resistance, dyslipidemia, and hypertension, manifests into metabolic syndrome and related diseases. Therefore, the discovery of new therapies in the fight against metabolic syndrome is very challenging. This study aims to reveal the existence of an edible bird nest (EBN) as a functional food candidate that may be a new alternative in fighting metabolic syndrome. The study included three approaches: in silico molecular docking simulation, in vitro, and in vivo in rats fed on cholesterol- and fat-enriched diets. Four terpenoids of Bakuchiol, Curculigosaponin A, Dehydrolindestrenolide, and 1-methyl-3-(1-methyl-ethyl)-benzene in EBN have been identified through LCMS/MS-QTOF. In molecular docking simulations, Bakuchiol and Dehydrolindestrenolide are considered very potent because they have higher inhibitory power on the four receptors (iNOS, ROS1 kinase, FTO, and lipase) than standard drugs. In vitro tests also provide insight into the antioxidant, antidiabetic, and antiobesity activities of EBN, which is quite feasible due to the smaller EC50 value of EBN compared to standard drugs. Interestingly, in vivo studies also showed significant improvements (p < 0.05) in the lipid profile, blood glucose, enzymatic levels, and inflammatory biomarkers in rats given high-dose dietary supplementation of EBN. More interestingly, high-dose dietary supplementation of EBN upregulates PGC-1α and downregulates HMG-CoA reductase. Comprehensively, it has been revealed that EBN can be novel functional foods for combating metabolic syndrome