Penelitian bertujuan untuk mengetahui dan menganalisis hubungan total bakteri asam laktat (BAL), kadar asam laktat, dan derajat keasaman pada yoghurt dengan penambahan konsentrasi buah nangka. Penelitian dilaksanakan secara eksperimen dengan menggunakan rancangan acak lengkap yang terdiri dari 5 perlakuan dan 5 ulangan. Data yang dihasilkan dianalisis sidik ragam pada taraf 0,5% dan dilanjutkan dengan uji Duncan. Perlakuan terdiri dari penambahan konsentrasi buah nangka pada yoghurt dengan konsentrasi 0% (P0), 5% (P1), 10% (P2), 15% (P3) dan 20% (P4). Hasil penelitian menunjukkan penambahan konsentrasi buah nangka pada yoghurt berpengaruh nyata (P<0,05) terhadap total BAL, kadar asam laktat dan derajat keasaman (pH). Hubungan antara BAL dengan asam laktat menunjukan korelasi negatif dengan persamaan regresi adalah y=-0.0378x + 1.6991 dan nilai koreksi (r) sebesar 0,46, sedangkan hubungan antara kadar asam laktat dengan pH menghasilkan persamaan regresi y=0,1289x + 4,114 dengan nilai korelasi (r) yang kuat yaitu 0,03. Penambahan konsentrasi buah nangka pada yoghurt dapat memenuhi populasi bakteri untuk dijadikan probiotik serta kadar asam laktat maksimal dan pH standar normal yoghurt.Kata kunci: yoghurt, total BAL, kadar asam laktat, dan derajat keasaman (pH)

Nata de coco business development has good economic potential. Nata de coco is a low-calorie snack whose fiber can aid physiological processes. It has an appealing aroma and can be prepared in a variety of flavors, and it lasts a long time. The nata de coco snack was chosen as the training material because it can be prepared with simple processing technologies, making it simple to execute for students. The purpose of the program for SMA Kesatrian 1 Semarang students is to strengthen their business skills. Lectures, debates, and practices are used to carry out the program method. The program's results reveal that students understand and can produce nata de coco, as well as the different types of nata. Students believed that the nata-making course was quite beneficial in increasing their excitement for entrepreneurship.

Pelaksanaan kegiatan ini bertujuan untuk memberikan informasi modifikasi pangan nugget dari bahan baku ikan bandeng dan tempe kepada UMKM Mandiri Kecamatan Genuk Kota Semarang, pengolahan ikan bandeng dan tempe menjadi nugget yang mempunyai cita rasa dan penampilan menarik, menghasilkan produk yang dapat diterima konsumen, memberikan alternatif kepada konsumen berupa produk berbahan baku ikan bandeng dan tempe sebagai upaya membangkitkan sekaligus meningkatkan tingkat perekonomian. Metode pengabdian ceramah, diskusi dan praktik dengan UMKM mengenai pembuatan nugget berbahan baku dari ikan bandeng dan tempe yang mempunyai citarasa dan penampilan menarik. Pembuatan nugget berbahan baku ikan bandeng dan tempe sekaligus praktik pembuatan nugget serta sharing materi mengenai penentuan harga jual, persyaratan kemasan dan label dan penjelasan mengenai persyaratan bagi UMKM untuk memasarkan produk (sanitasi hygiene, perijinan). Pengabdian pada masyarakat dilaksanakan sebanyak 3 kali yang berisi ceramah, praktik pengolahan nugget, dan evaluasi pelaksanaan. Hasil pengabdian menunjukkan bahwa modifikasi nugget dengan bahan baku ikan bandeng dan tempe mempunyai citarasa dan varian baru yang digemari masyarakat. Nugget bandeng cenderung memiliki tekstur yang rapuh atau tidak kokoh yang disebabkan dalam proses pengolahannya dilakukan proses pemanasan yang membuat protein terdenaturasi sehingga kemampuan mengikat airnya menurun. Salah satu bahan yang dapat memperbaiki tekstur nugget adalah tempe, penambahan tepung tempe dapat meningkatkan kualitas tekstur nugget tetapi semakin tinggi level penambahan tepung tempe menyebabkan kualitas tekstur nugget semakin menurun mendekati kasar. Berdasarkan evaluasi mitra sangat berkesan dan senang diberi pelatihan pembuatan nugget berbahan baku ikan bandeng dan tempe karena baru pertama kalinya, untuk selanjutkan dapat dipasarkan dan diajarkan ke UMKM lain.

Remediation of microalgae from leachate is less explored because of its very high level of pollutants such as ammonia-nitrogen, heavy metals, inorganic salts, and organic chlorinated. Moreover, leachate poisons many organisms. This study aimed to determine the phytoplankton species in the leachate pond Jatibarang landfill, Central Java, Indonesia, and as an effort in phycoremediation. Sample was obtained from 4 stations; Inlet pond (J1), aerobic pool (aeration pool) (J2), sedimentation pond (J3), and pond outlet (J4). The results showed two phytoplankton species, Chlorella sp. and Chlamydomonas sp. Based on the abundance of Chlorella sp., the highest number was found at sedimentation pond with an average of 54,904 cells L-1, followed by pond outlet with an average of 17,449 cells L-1, aerobic pool with an average of 8,869 cells L-1, and pond Inlet with an average of 3,424 cells L-1. Chlamydomonas sp. was only found at pond Inlet with an average of 12,375 cells L-1. Further, the BOD decreased from station 2, 3, and 4 with percentages 12%, 29%, and 32%, respectively; COD gained 28%, 33%, 33%, respectively; and TSS, respectively, gained 22%, 35%, and 30%. To sum up, the pond’s water quality as producing leachate in Jatibarang landfill concerning pH, DO, and Cd are still below the leachate quality standard. Whereas the BOD, COD, and TSS exceed leachate quality standards.

Food modification is still quite common in the community, especially the processing of candy, jelly drinks and dawet. The manufacture of candy, jelly drinks and dawet can be modified from the raw material of grass jelly leaves which have a lot of protein and vitamin content. The women of the Teger Farmer Group, Mangunsari Village, Gunungpati District, Semarang City mostly work as farmers and factory workers and do not quite know what food modification is, especially those made from grass jelly leaves. There are many grass jelly plants in the environment around the Teger Farmer Group that have not been utilized until now, so we aim to provide information to the Teger Farmer Group's mothers about preparations made from grass jelly leaves, which can be made into candy, dawet and jelly drinks that have a lot of content. nutrition. The service method was carried out with lectures, discussions and simulations of making processed products. The results of the service revealed that the Teger Farmers' Group, Mangunsari Village, Gunungpati District, Semarang City, mostly had eaten dawet and grass jelly drink, but had never eaten grass jelly candy. In addition, they also do not know how to make sweets, jelly drinks and dawet from grass jelly, and do not know what the ingredients are. Furthermore, at the end of this service activity, partners better understand how to make and nutritional content of all processed products from grass jelly.