Andi Early Febrinda

One of the flagship products of Mulyaharja Organic Agro Edu-Tourism (AEWO) is organic rice. Organic rice has very high-quality standards, including cleanliness and food safety. To increase the interest of visitors to the AEWO, organic rice producers must be able to maintain the quality of their products to remain superior to similar products. The process of producing organic rice, from planting to processing, has the potential for contamination from various sources, such as soil, water, equipment, and workers. Training is crucial to align all workers' understanding of the importance of maintaining a sanitary and hygienic work environment. The purpose of this training is to increase awareness, knowledge, and sanitary hygiene practices among workers in organic food production at AEWO Mulyaharja. This training uses an integrated method, namely lectures, demonstrations, and hands-on practice. The training begins with a pre-test and ends with a post-test to measure changes in participants' knowledge and skills. The entire series of community service activities has been carried out successfully. The training focused on sanitation and hygiene in organic rice production has been successfully implemented and had a positive impact on participants. Evaluation results show an increase in participants' knowledge of good sanitation practices in the organic rice production process so that they can produce safe organic rice products for consumption.

This program aims to implement appropriate technology, specifically, the Recirculating Aquaculture System (RAS), to optimize tilapia breeding in the fish farmer groups in Pudak Payung Village, Semarang. The RAS technology is applied to improve efficiency, effectiveness, and productivity in the breeding process, hoping to enhance fish seed quality and survival rate. The results show that this technology has reduced water usage, and decreased seed mortality rates. The training provided has also improved the knowledge and skills of farmers in managing the RAS system and water quality. The level of satisfaction among the served community is extremely high, although challenges related to excellent seeds, access to capital, marketing, and harvest management still pose some obstacles. In conclusion, RAS technology has great potential to improve the welfare of tilapia farmers, but further support from the government, academics, and stakeholders is needed for the sustainability and development of the program.

A 90-day subchronic toxicity study was conducted to compare the consumption effect of transgenic (imported) and non-transgenic (imported and local-Grobogan) soybean flour against the superoxide dismutase (SOD) and its effect on the spermatogenic cells profile of rats. Sprague Dawley rats were given diets formulated with either 10% or 20% protein of soybean flour and compared with 10% casein protein as a control group. At the end of the study, the internal organs (kidney and liver) were collected and analyzed for the malondialdehyde (MDA) and superdioxidase (SOD) levels. The testicular tissues were embedded in paraffin and stained using an immunohistochemical technique to obtain Cu, Zn-SOD levels. The findings indicated that the consumption of various soybean types and different concentrations did not significantly affect (p>0.05) on SOD levels of the kidney and liver, nor did it significantly affect (p>0.05) on MDA levels of the kidney, but it had a significant impact on liver MDA levels. MDA and SOD levels in the kidney and liver of all groups of rats did not, however, significantly deviate from those found in earlier research. The results also showed that the administration of transgenic and non-transgenic soybean flour provided the same benefits as casein on the Cu, Zn-SOD levels in the testicular tissues. Furthermore, local-Grobogan soybean flour significantly increased the number of spermatogenic cells and Cu, Zn-SOD levels compared to all treatments. The spermatozoa profile in all groups of rats also showed no significant difference (p>0.05) in the macroscopic profile (color, pH, and consistency) and microscopic profiles (mass and individual movements, motility, abnormalities, and concentration) of spermatozoa, indicating the absence of any adverse effect in the testicular tissues of experimental rats.

Meatball is a processed meat emulsion product made from starches, meat, water and seasonings. Problems that often occurred in meatball production are the lack of compactness of the product texture, as well as low water holding capacity due to poor emulsification process during the forming of the meatball dough. Soy protein isolate (SPI) is usually used to improve the texture quality and act as a binder on meat emulsion products. Tempe protein isolates (TPI) can be used as an alternative for SPI because of their higher protein quality compared to commercial SPI due to the fermentation process. TPI used in this study was made from germinated soybean tempe (GTI) and nongerminated soybean tempe (NGTI). The purpose of this study was to examine the effect of SPI, GTI and NGTI application and concentration on the quality of the meatballs produced. The protein isolate concentration used were 1, 2 and 3% based on the weight of the meat. Results showed that the WHC value of meatballs increased with the increasing concentration of protein isolates used. The highest WHC value (91.60%) was obtained in GTI treatment with 3% concentration, not significantly different from 3% NGTI (91.06%) and significantly higher than 3% SPI (90.93%). In the overall texture parameters, GTI produces meatballs with higher scores than SPI, but it was not significantly different from NGTI. The highest protein content (13.39%), was achieved by GTI (3%), not significantly different from GTI (1%) (12.69%) but significantly higher than SPI (3%) (10.70%). GTI (1%) meatballs had the highest sensory acceptance scores on the attributes of colour, taste, hardness, juiciness, chewiness and overall preferences. It showed that GTI was useful to reduce the concentration of protein isolate used.

In Indonesia, approximately 70% of soybeans are imported to fulfill domestic demands. Most of the imported soybeans are transgenic soybeans or Genetically Modified Organisms (GMO). The soybeans are judged to have a better grain quality, are relatively uniform in grain size and colour and are more readily available. One of the local soybeans in Indonesia having the potential to compete with the imported soybean quality is Grobogan soybean. One of the processed soybean products having good potential to be developed is soy flour. This study was conducted to determine the effect of the soybean variety types (imported transgenic, imported nontransgenic and local grobogan) on functional properties and sensory characteristics within the produced flour. The soy flour production process began with the soybean washing and soaking phase, followed by boiling, dehulling, drying, milling using a pin disc mill and sifting using a size 60 mesh. The soy flour was subjected to analyses of the functional properties and sensory characteristics. The local grobogan soy flour has a water absorption capacity (2.66 g/g), oil absorption capacity (0.91 g/g), foaming capacity (107.14%), emulsion capacity (100%) and PDI (11.63%) equal to those of the imported soy flour (transgenic and nontransgenic). The local grobogan soy flour is even superior in the foam stability and emulsion stability parameters. The local grobogan soy flour also has a more preferable score in all of the sensory attributes tested (colour, texture, aroma and overall) than those of imported soy flour (both transgenic and nontransgenic), even though they were not significantly different statistically, which is as good as the flour made from imported soybeans.

Tempe is chosen as the main ingredient of tempe drink powder (TDP) due to its protein digestibility, phytochemical compounds, as well as vitamins and minerals. Previous studies had been conducted to develop TDP formula. The commercial TDP formula showed that improvement of quality aspects needs to be done so the product has better physical and chemical characteristics. In order to optimize the TDP formula, the viscosity, water solubility index (WSI), water absorption index (WAI), sedimentation index (SI), proximate, antioxidant activity, isoflavone content, GABA content, and physicochemical properties were analyzed. The optimized formula was done using the mixture experiment optimization method with optimization d-optimal to obtain the best formula. The optimization result showed that the best formula proportion consisted of 70% (w/w) Tempe flour, 18.23% (w/w) maltodextrin and 1.77% (w/w) guar gum. The best formula was chosen due to having better chemical characteristics compared with the commercial TDP and commercial soy drink powder (SDP), with protein content of 42.61%, antioxidant activity of 58.36 mgAEAC/100g, daidzein and genistein isoflavones of each 48.18 and 140.06 mg/100g and GABA of 21.24 mg/g. Based on the physical characteristics, the optimum formula had a lower viscosity value (18.67 cP) and WAI (2.58g/g) as well as a higher SI value (10.18%) and WSI (9.70%) compared with the commercial TDP. The optimum TDP formula has fulfilled the quality requirements based on the Indonesian National Standard (SNI 7612:2011) regarding soy drink powder.