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All Journal Jurnal Gizi Prima Jurnal Pengabdian Kepada Masyarakat
Binardo Adi Seno Mawarno
Universitas Duta Bangsa Surakarta
Computer Science & IT Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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INOVASI “LOSSAVA” SEBAGAI BENTUK PEMANFAATAN PANGAN LOKAL SINGKONG DI SMP ISLAM AL-AZHAR CAIRO SUKOHARJO Binardo Adi Seno Mawarno; Laela Nur Rokhmah; Jayanti Rahayu; Evida Agustina Sari
Jurnal Pengabdian kepada Masyarakat Vol. 13 No. 1 (2026): JURNAL PENGABDIAN KEPADA MASYARAKAT 2026
Publisher : P3M Politeknik Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33795/abdimas.v13i1.8521

Abstract

The indicator of achievement in this community service activity is the creation of a high-value cassava product that is popular with the younger generation and has the potential to become an entrepreneurial product using simple equipment. The product produced is a long cassava stick called “Lossava,” inspired by a similar potato-based product widely sold in shopping malls. The activity was conducted through lectures and discussions on cassava as the primary raw material, followed by practical sessions on the production of “Lossava” and an evaluation phase, involves testing sensory characteristics, including taste, aroma, texture and overall acceptability of the products. The community service activity received a positive response from the students of SMP Al Azhar Cairo, who actively participated in the product creation process from raw material preparation, processing, to packaging, resulting in a new product not yet available in the market and favored by the participants. Going forward, it is hoped that the product innovation can be utilized as an entrepreneurial opportunity among teenagers, particularly at SMP Al-Azhar Cairo Sukoharjo, which also incorporates entrepreneurship education into its learning activities.
The Effect of Mung Bean Flour Addition on the Organoleptic Properties, Nutritional Content, and Acceptability of Mung Bean Cassava Cake (Bosikajo) as a Snack for People with Type 2 Diabetes Hernisa Widiatri; Made Darawati; Reni Sofiyatin; I Gde Narda Widiada; Binardo Adi Seno Mawarno
Jurnal Gizi Prima (Prime Nutrition Journal) Vol. 11 No. 1 (2026): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v11i1.703

Abstract

Background: The use of local foods in the development of functional foods is crucial for promoting food diversification and managing degenerative diseases, such as type 2 diabetes. A combination of mung bean flour and cassava flour can produce products with a low glycemic index and high fiber and protein content.. Research Methods: This experimental study used a one-factor completely randomized design (CRD) with five treatments (addition of mung bean flour at 25 g, 50 g, 75 g, 100 g, and 125 g) and three replicates. A total of 25 semi-trained panelists were involved in the organoleptic testing, while  nutrient content analysis was conducted using the proximate method, and acceptability testing was performed on 30 patients with type 2 diabetes aged 50–64 years. Research Results: The results show that treatment t3 (75 g mung bean flour) had the highest hedonic scores (color 4.1; aroma 4.2; taste 4.3; texture 4.4). The nutritional content of treatment T3 cake per 100 g is as follows: energy 286 kcal, protein 9.15%, fat 9.20%, carbohydrates 43.13%, fiber 4.82%, moisture 29.35%, and ash 2.35%. The acceptability rate reached 86.7% and falls into the “good” category. Conclusion:  The addition of 75 g of mung bean flour produces a cake with the best organoleptic and nutritional quality and is acceptable to patients with type 2 diabetes as a healthy and functional snack.
Co-Authors Evida Agustina Sari Hernisa Widiatri I Gde Narda Widiada Jayanti Rahayu Laela Nur Rokhmah Made Darawati Reni Sofiyatin