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All Journal Kolaborasi Jurnal Pengabdian Masyarakat Media Ilmiah Kesehatan Indonesia
Baiq Dewi Sukma Septiani
Universitas Jember
Education Health Professions Medicine & Pharmacology Nursing Public Health Veterinary

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Comparison of Proximate Composition of Tuna and Mackerel Protein Hydrolysates for Diet Development in Non-Communicable Disease Septi Nur Rachmawati; Baiq Dewi Sukma Septiani
Media Ilmiah Kesehatan Indonesia Vol. 4 No. 2 (2026): MAY
Publisher : Pakis Journal Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/miki.v4i2.951

Abstract

Non-communicable diseases (NCDs) remain the leading causes of death worldwide and are closely associated with unhealthy dietary patterns. This condition highlights the need for comprehensive interventions, including dietary approaches. One strategy to reduce the severity of NCDs is the development of food innovations that can improve diet quality, particularly in terms of palatability, without increasing disease risk. Fish protein hydrolysate (FPH) contains amino acids such as glutamate, which contributes to umami taste and can be utilized as a flavor enhancer to improve food acceptability. This study aimed to compare the proximate composition of FPH derived from tuna (Thunnus sp.) and kawakawa (Euthynnus affinis) as a basis for developing flavor enhancers for NCD dietary management. This study used a laboratory experimental design with a quantitative descriptive approach. FPH was produced through enzymatic hydrolysis using papain, followed by proximate analysis including ash, moisture, carbohydrate, protein, and fat contents. The results showed that protein content was higher in tuna FPH, whereas its moisture content was lower than that of kawakawa FPH. Both samples had low fat and ash contents. All parameters differed significantly between samples (p < 0.05), including ash content (p = 0.014), moisture content (p = 0.019), protein content (p = 0.026), carbohydrate content (p = 0.038), and fat content (p = 0.047). Overall, tuna FPH showed better nutritional characteristics and has potential as a natural flavor enhancer to support dietary management in NCDs.
Edukasi Gizi Seimbang pada Remaja melalui Media Interaktif Erwina Safitri; Septy Handayani; Holif Fitriyah; Ellanda Rima Ervyanna; Baiq Dewi Sukma Septiani; Annisa Nur Mahmudah; Emma Dilla Anannda; Muhammad Alvian Khaironi Zaeni
Kolaborasi: Jurnal Pengabdian Masyarakat Vol 6 No 2 (2026): Kolaborasi: Jurnal Pengabdian Masyarakat
Publisher : Yayasan Inspirasi El Burhani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56359/kolaborasi.v6i2.861

Abstract

Introduction: Nutrition education plays an important role in improving adolescent health as an early preventive effort against future stunting. However, conventional education methods are often perceived as less engaging and less effective in enhancing understanding. Objective: The purpose of this service was to improve adolescents’ nutrition knowledge through an interactive puzzle board based on the “Isi Piringku” concept. Method: This public service was conducted by using an introductory workshop on the “Isi Piringku” concept using posters, followed by a group-based interactive puzzle board activity in Harjomulyo Village, Silo Subdistrict, Jember Regency, involving 30 adolescents. Result: The results showed an increase in adolescents’ nutrition knowledge scores after the activity. Participants also provided positive responses, indicating that the interactive puzzle board was interesting, easy to understand, and enjoyable. Conclusion: The interactive puzzle board based on the “Isi Piringku” concept is an effective and practical educational medium for delivering nutrition education to adolescents and has the potential to support community-based stunting prevention efforts.
Co-Authors Annisa Nur Mahmudah Ellanda Rima Ervyanna Emma Dilla Anannda Erwina Safitri Holif Fitriyah Muhammad Alvian Khaironi Zaeni Septi Nur Rachmawati Septy Handayani