Judul: Aplikasi penggunaan tepung daging sapi sebagian bahan substitusi sebagian tepung terigu dalam adonan cookies
Abstrak: The influence of various level of beef meal substitution for wheat meal on nutrional value, physical value and sensory properties were studied in the production of cookies. The experiment were using randomized block design with four treatments of beef meal level ( 0; 3,38; 6,76; and lo,! 4%) and three blocks of periode as replication. Observed variables were proteire and iron content (Fe), rendenien, hardness and sensory properties. The result showed that beef meal subtitution up to 10,14% had significant effects (P<0;05) to protein and iron content of cookies. Protein content of cookies were 9,36%; 12,63%: 13,69%; 18,01% and iron content were 9,50%; 10,16%; 13,72%; 23,44% rerpectively. The result of sensory analysis showed that beef meal substitution for wheat meal in the cookies production did not have significant effect to colour, taste, flavour, hardness, and hedonic quality of hardness. The result of hedonic quality assa: toward hardness showed that cookies were classified into hard category.
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Judul: Pembuatan Mie Kering Dengan Penambahan Tepung Daging Sapi
Abstrak: Beef is a high nutritious animal product, especially its protein and iron contents. Which are needed by the body for tissue growth, replacement of lost protein and source of energy. There are many ways to extend the shelflife of beef such as dehydration, freezing and fermentation. In this study, oven dehydration technique combined with grinding to make beef flour was used. This study was aimed to study the physical and chemical properties of noodle influence by level of beef flour. The addition level were 0, 50, 100 and 150 grams. Rendemen, hardness, gelatinization degrees, color, water content, protein content, fat content and iron content were observed. The treatments were repeated three periods as replications. The result of this study showed that beef flour supplementations did not have significant influences on rendemen, water content, fat content, hardness and gelatinization degrees of noodles but on protein and iron contents and color of the noodle are positively correlated to the amount of beef flour added.
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Judul: The Role of Leaders in Collective Action for the Poor Urban Communities during the Covid-19 Pandemic (Case: An RW in West Bogor District, Bogor City, West Java)
Abstrak: Wabah pandemi Covid-19 sebagai bencana non alam menjadi faktor risiko bagi masyarakat terlebih bagi komunitas miskin. Upaya untuk mencegah serta menanggulangi pandemi Covid-19 ini perlu didukung dengan aksi bersama komunitas serta didorong oleh kepemimpinan yang kuat. Peranan kepemimpinan dalam mengelola bencana selama dan setelah situasi krisis dapat mendorong komunitas berperan aktif dan tangguh di masa pandemi melalui penguatan aksi kolektif. Penelitian ini menganalisis peran pemimpin pada aksi kolektif komunitas miskin perkotaan di masa pandemi Covid-19. Pengumpulan data dilakukan dengan metode survei pada 60 responden yang diperkuat dengan wawancara mendalam. Hasil penelitian menunjukkan terdapat hubungan signifikan antara peran pemimpin dengan tingginya tingkat aksi kolektif pada komunitas miskin perkotaan selama Pandemi Covid-19. Pemimpin yang dinilai mampu menggerakkan warga komunitas untuk berpartisipasi aktif pada setiap aksi kolektif selama masa pandemi Covid-19 adalah tokoh Ketua RW, The Covid-19 pandemic as a non-natural disaster is a risk factor for the community, especially for the poor. Efforts to prevent and overcome the Covid-19 pandemic need to be supported by joint community action and strong leadership. The leadership role in managing disasters during and after crisis situations can encourage active and resilient communities during a pandemic through supportive collective action. This study analyzes the role of leaders in the collective action of urban poor communities during the Covid-19 pandemic. Data was collected using a survey method on 60 respondents who conducted interviews. The results showed that the relationship between the role of leaders and the level of collective action in urban poor communities was significant during the Covid-19 pandemic. The leader who is considered capable of mobilizing the community to actively participate in every joint action during the Covid-19 pandemic is the leader of the RW
Keyword: collective action, poor communities, the role of leaders