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All Journal Warta LPM Jurnal Pengabdian Masyarakat dan Riset Pendidikan
Vanes Ufi Safarah
Universitas Ngudi Waluyo
Humanities Economics, Econometrics & Finance Education Engineering Health Professions Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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Advocacy for Processing Cassava Noodles Based on High-Protein Local Food as Supplementary Feeding for Toddlers to Support Family Nutrition Iin Purnamasari; Sugeng Maryanto; Suwarno Widodo; Nur Cholifah; Siska Dea Novitasari; Vanes Ufi Safarah; Novia Eka Rahmawati; Ajeng Ayu Nur Fitriyani; Afim Rofkhul Roim
Warta LPM WARTA LPM, Vol. 28, No. 3, November 2025
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/warta.v28i3.12947

Abstract

The purpose of this program is to increase the understanding of mothers under five and posyandu cadres about the benefits of cassava as an alternative source of carbohydrates and to introduce high-protein cassava noodle formulations that can be produced independently at the household level. The object of the activity includes the Team PKK Pokja 4, Posyandu Cadre, and Health cadres in partner villages. In addition, the advocacy for processing cassava noodles based on high-protein local foods was developed as an effort to fulfill the nutritional needs of toddlers through Supplementary Feeding (PMT), which is easily accepted by the community and supports family food security. The methods used include a participatory approach through family nutrition socialization, cassava noodle processing demonstrations, and targeted group discussions to explore community perceptions and needs. Data was collected through observations, brief interviews, and product acceptance assessments. Advocacy is applied by providing training in the processing of cassava noodles with 30% theoretical and 70% practical. Appropriate Technology/TTG is downstreamed to participants in the hope that the knowledge gained can be sustainable. The results of the activity showed that high-protein cassava noodles were well received by mothers under five because they were considered a nutritious dietary supplement variation, easy to make, and used affordable local ingredients. Posyandu cadres also expressed their readiness to integrate this innovation into the routine PMT menu. It is recommended that the production of cassava noodles be facilitated through advanced training, support for simple tools, and collaboration with PKK and local food UMKM to ensure its sustainability. In addition, it is necessary to conduct a more comprehensive nutritional content test and monitoring of the impact on the nutritional status of toddlers to strengthen the scientific basis of the program.
Serat Pangan dan Tekstur Mie Berbahan Singkong dan Talas dengan Penambahan Ikan Wader : Penelitian Vanes Ufi Safarah; Sugeng Maryanto
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 4 No. 4 (2026): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 4 Nomor 4 April - Juni
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

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Abstract

Mie merupakan produk olahan terigu yang sangat populer di Indonesia, dengan tingkat konsumsi yang terus meningkat mencapai 3,96 bungkus per kapita pada 2021. Namun, ketergantungan pada impor gandum menjadi tantangan bagi kemandirian pangan nasional. Upaya diversifikasi pangan lokal melalui penggunaan tepung singkong dan talas menjadi alternatif strategis, meskipun kedua bahan tersebut memiliki kendala tekstur karena ketiadaan gluten. Penelitian ini bertujuan untuk menganalisis kadar serat pangan dan karakteristik tekstur (hardness) pada produk mie berbahan dasar tepung singkong dan talas dengan penambahan ikan wader sebagai mie tinggi serat dan gluten free. Pengembangan produk ini menggunakan formulasi yang terdiri dari 40% tepung singkong, 40% tepung talas, 8% tapioka, dan 12% tepung ikan wader. Analisis kadar serat pangan dilakukan menggunakan metode AOAC, sedangkan pengujian tekstur (hardness) menggunakan Texture Analyzer. Mie tersebut memiliki rata-rata kadar serat pangan sebesar 6,91 g/100g dan tingkat kekerasan rata-rata sebesar 829,577 gf. Hasil serat pangan dan tekstur dari produk ini menunjukkan bahwa penggunaan bahan lokal dari singkong, talas dengan penambahan ikan wader dapat menciptakan produk pangan fungsional yang kaya serat dengan tekstur yang belum layak untuk dikonsumsi.
Co-Authors Afim Rofkhul Roim Ajeng Ayu Nur Fitriyani Iin Purnamasari Novia Eka Rahmawati Nur Cholifah Siska Dea Novitasari Sugeng Maryanto Suwarno Widodo