Penelitian ini bertujuan untuk mengetahui tingkat kesukaan dari bolu batik kukus dengan penambahan tepung ampas tahu. Komposisi tepung ampas tahu dengan perbandingan tepung terigu yaitu (0%:100%), (35%:65%), (40%:60%), dan (45% :55%). Berdasarkan uji kesukaan rasa, tekstur, warna, serta keseluruhan memiliki pengaruh nyata, sedangkan pada aroma tidak berpengaruh nyata. skor tertinggi kesukaan rasa terdapat pada P1 (35%:65%) yaitu 7,000 dengan kriteria suka, skor aroma tertinggi terdapat pada P2 (40%:60%) yaitu 6,0167 dengan kriteria agak suka, skor tekstur tertinggi terdapat pada P0 (tanpa penambahan tepung ampas tahu)  yaitu 7,2667 dengan kriteria suka, skor tertinggi warna terdapat pada P1 (35%: 65%)  yaitu 6,5 dengan kriteria agak suka-suka, sedangkan skor tertinggi tingkat kesukaan secara keseluruhan yaitu P1 (35%:65%) yaitu 6,5167 dengan kriteria agak suka-suka.

The problem of carbon dioxide in several cities in Indonesia is getting higher and requires more focused handling. The city of Tegal, one of the cities in Indonesia located on the Pantura route, has a significant impact on the distribution of CO2 emissions. This research was conducted by modeling and mapping the number of emissions on several roads based on the outcomes of transportation efforts in Tegal City. Arc-GIS is used for analysis and modeling, with an approach to calculating emissions based on the number of vehicles, emission factors, and fuel consumption. The results showed that gasoline-fueled cars and other motorized vehicles based on the mapping model became the CO2 suppliers on every road section. The highest emission distribution was observed on the Tegal City pantura road, which is a national transportation route.

This study aims to determine the entire postharvest processing of coffee at Small Medium Enterprises (SMEs) Tugu Juang Coffee in Pulosari Village, Pulosari District, Pemalang Regency. The types of coffee that are cultivated and processed are robusta and arabica coffee. The research method used is observation, interview, and documentation study. The coffee processing process at Small Medium Enterprises (SMEs) Tugu Juang Coffeeis the dry (natural) processing process that starts from picking, sorting the coffee fruit, drying, peeling dry skin, roasting, resting, pulping and packaging. The water content before drying reaches 25-30% and after drying it produces a maximum moisture content of 12%. The warehousing process at Small Medium Enterprises (SMEs) Tugu Juang Coffee always maintains clean sacks, ventilation and labeling