English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Tools annual

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Presents the access of premium content as premium feature

Premium Content

Global: Zendy Plus annual

Global: Zendy Free Plan

INTISARI Pembuatan permen susu rasa jahe dilakukan karena Kelompok Wanita Tani (KWT) di Kecamatan Batu membutuhkan produk dengan memanfaatkan potensi susu dan tanaman jahe yang melimpah. Tujuan penelitian ini adalah mengetahui hasil pembuatan permen susu rasa jahe. Metode penelitian ini adalah Kaji Widya. Permen susu rasa jahe yang dibandingkan adalah permen susu dengan bubuk jahe dan jahe yang digeprek. Alat analisis yang digunakan adalah uji organoleptik dengan aspek yang diukur antara lain warna, rasa, aroma, dan tekstur. Hasil uji organoleptik menunjukkan bahwa permen susu yang menggunakan jahe yang digeprek lebih banyak disukai oleh panelis. Jika KWT hendak membuat permen susu rasa jahe sebagai produk, maka direkomendasikan untuk menggunakan jahe geprek. Kata kunci: Permen Susu Rasa Jahe, Uji Organoleptik, KWT ABSTRACT The making of Ginger Flavored Milk Candy was done because the Women Farmers Group (KWT) in Batu District needs products by utilizing the abundant potency of milk and ginger plants. The population of dairy cows in Batu District in 2017 was 4,475, have milk production of 385,710 liters / year. The production of ginger was 30-40 tons per year in an area of 3-4 hectares. The purpose of this study was to find out the results of making Ginger Flavored Milk Candy. The research method used was Kaji Widya. The ginger flavored milk candy that was compared was milk candy with  ginger  powder  and  crushed ginger.  The  analytical  tool  used  was  Organoleptic  Test with the  measured aspects including color, taste, aroma, and texture. The results of organoleptic tests showed that milk candy that uses ginger which was crushed was morepreferred by panelists. If KWT wants to make ginger milk candy as a product,then it is recommended to use crushed ginger . Keywords: Ginger Flavored Milk Candy, Organoleptic Test, KWT

Pembuatan Permen Susu Rasa Jahe di Kelompok Wanita Tani Kecamatan Batu Kota Batu