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All Journal Biology, Medicine, & Natural Product Chemistry Kolaborasi Jurnal Pengabdian Masyarakat
Holif Fitriyah
Universitas Jember
Biochemistry, Genetics & Molecular Biology Education Health Professions Medicine & Pharmacology Nursing Public Health

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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.
Coleus amboinicus-Enriched Plant-Based Patty from Fermented Kidney Beans and Oyster Mushroom: Nutritional Quality and Functional Potential of an Indigenous Food Innovation Holif Fitriyah; Muhammad Rizal Martua Damanik; Eny Palupi; Muhammad Faisal Pratama
Biology, Medicine, & Natural Product Chemistry Vol 15, No 2 (2026)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2026.152.1823-1832

Abstract

The growing demand for plant-based foods highlights the need for nutritionally adequate and functionally relevant meat alternatives. This study aimed to develop a plant-based patty derived from fermented kidney beans (tempeh) and oyster mushroom, enriched with torbangun leaves (Coleus amboinicus L.), an indigenous medicinal plant, and to evaluate its sensory acceptance and nutritional quality. Four formulations containing 0%, 2.0%, 2.5%, and 3.0% torbangun were produced. Sensory evaluation involving semi-trained panelists was conducted to determine the most acceptable formula. Proximate composition, dietary fiber, mineral content (iron, calcium, and magnesium), amino acid profile, and nutritional contribution based on dietary reference values were analyzed. The formulation containing 2.5% torbangun was selected as the optimal product due to superior sensory acceptance, particularly in taste. The selected patty contained 15.67% protein, 12.67% dietary fiber, 8.13% fat, and 72.86% carbohydrate (dry basis). Mineral contents were 1.24 mg iron, 46.39 mg calcium, and 24.21 mg magnesium per 100 g. Methionine was identified as the limiting amino acid. A 100 g serving provided approximately 10% of daily protein needs and nearly 20% of dietary fiber requirements, qualifying the product as a source of fiber. These findings demonstrate that torbangun-enriched patties from fermented legumes and mushrooms represent a promising indigenous plant-based meat analog with favorable sensory properties and meaningful nutritional value. The product offers functional potential as a sustainable food alternative for plant-based diets.
Co-Authors Annisa Nur Mahmudah Baiq Dewi Sukma Septiani Ellanda Rima Ervyanna Emma Dilla Anannda Eny Palupi Erwina Safitri Muhammad Alvian Khaironi Zaeni Muhammad Faisal Pratama Muhammad Rizal Martua Damanik Septy Handayani