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Training of Utilization of Coconut Dregs Flour and Its Processed Product to Increase Fiber Consumption in Tumpatan Village, Beringin Sub-District Bakara, Tiar Lince; Tarigan, Novriani
Journal of Saintech Transfer Vol. 1 No. 1 (2018): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

The average national proportion of fewer-vegetables consumption for the population above 10 years is around 93.5%. Fiber can be obtained from fruits, vegetables, and coconut dregs which can be processed into various types of food. The utilization of coconut dregs as a source of fiber has not been revealed much and has been only used as animal feed and â€œtempebongkrekâ€. The main purpose of this community service was to improve skills of women cadres and members of PKKgroup about how to processcoconut dregs into brownies, cookies, and steamed cakes.The community service activities were conducted from March to September 2017 in Tumpatan Village, Beringin Sub-District. The activities consisted of three stages: pre-intervention, intervention, and post-intervention. In the intervention stage, some activities conducted were including training, socialization, and cooking demonstration of brownies, cookies, and steamed cakes. Based on the results of the intervention, the women cadres and members of PKK groupunderstood the benefits and functions of processed coconut dregs flour, and the advantages of food using coconut dregs flour. In addition, the women cadres andmembers of PKK group would be able to process coconut dregs and make snacks, such as brownies, cookies, and steamed cakes. The training activities of coconut dregs processing improved skills of the women cadres and members of PKK group in utilizing materials which have not been widely used as food ingredients.

TRAINING OF ARTIFICIAL MEAT PROCESSING FROM SOYBEANS AS A SOURCE OF PROTEIN IN CADRES AND WOMEN GROUPS IN SYAHMAD VILLAGE, LUBUK PAKAM SUB-DISTRICT bakara, tiar lince
Journal of Saintech Transfer Vol. 2 No. 1 (2019): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Artificial meat has several features such as it can be formulated to have higher nutritional value than the original meat, more homogeneous, long-lasting storage (in dry condition), can be made without animal fat or cholesterol, contains a high content of unsaturated fatty acids which is good for health, and cheaper. The purpose of this community service activity was to improve the skills of cadres and women about the use of artificial meat from soybeans as a source of vegetable protein. The community service activity was conducted in the Syahmad District Office in Lubuk Pakam Sub-district which consisted of pre-intervention, intervention, and post-intervention activities. In the intervention stage, counseling and training in making artificial meat were carried out. The intervention results showed that PKK cadres and women groups were capable and skilled in making artificial meat and understood the benefits of artificial meat from soybeans as a source of protein. The artificial meat from soybeans can be a source of vegetable protein for health and reduce degenerative diseases.

Training and Making Avocado Seed Flour as Snack Food in Dalu Sepuluh Village Tanjung Morawa Residence bakara, tiar lince; Rumida; Siahaan, Ginta
Journal of Saintech Transfer Vol. 2 No. 2 (2019): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Avocado seeds are waste that can be utilized by the community while the seeds are only disposed of as waste. Avocado seeds have a hypoglycemic effect, an antidiabetic effect through its ability to reduce blood glucose levels and contain high enough starch by 23%. The high starch content allows the use of avocado seeds into flour. The avocado seed flour produced will be applied for making donuts, cookies and simulation chips. The aim of this Community Service is to provide knowledge to the women cadres group and mothers in the hope of being able to turn avocado seeds into avocado seed flour and be processed into snack foods such as cookies, donuts and simulated chips. Management of Community Service is carried out in Dalu Sepuluh-B Village, Tanjung Morawa Sub-district. The Community Service method is by demonstration and training so that women group and mothers are able and skilled at making avocado seed flour into donuts, cookies and simulated chips. The results of community service activities are that participants of the cadre group and PKK mothers have known the benefits of avocado seed flour and have been skilled in making processed products from avocado seed flour that can be applied in the community so that it can improve the degree of public health.

Pengaruh Penambahan Berbagai Bahan Makanan terhadap Daya Terima dan Kadar Protein Cookies Sebagai PMT untuk Balita Stunting: The Effect of Addition of Various Food Ingredients on Acceptance and Protein Content of Cookies as PMT for Stunting Toddlers Rumida Rumida; Tiar Lince Bakara; Mincu Manalu; Ginta Siahaan
Amerta Nutrition Vol. 7 No. 3 (2023): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v7i3.2023.434-441

Background: Stunting is a developmental failure that occurs due to poor nutrition in the past, and almost 25% of children under five worldwide experience it. The World Health Organization determined that stunting in the world was <20% in 2018, while it was 30.8% in Indonesia. Cookies are meals liked by people of all ages and can be given to eradicate stunting. They can be processed from various food ingredients that have rich protein content. Objectives: This study aimed to determine cookie acceptance for protein content for stunted children Methods: The experimental research used a completely randomized design (CRD) for five treatments: formulations A, B, C, D, and E, with three repetitions. The acceptance test was also carried out on 15 stunted toddlers using the Comstock test (food scraps). The selected cookie formulations were tested for protein content using the Kjehdal method. Data analysis was continued using the variance analysis (ANOVA) test, followed by the Duncan method. Results: The results of the ANOVA test showed that cookies significantly influenced the level of aromatic aspect (p=0.011) and contained 12.91 grams of protein. Duncan's test showed significant differences in cookies' taste and aroma (treatments C and A). Conclusions: Treatment A, which has certain cookies' formulation and sensory characteristics, i.e., color, texture, taste, and aroma, contains higher protein and contributes to the adequacy of nutrition in children aged 3-5 years by 57.37%.

The Knowledge Enhancement of Stunted Childrenâ€™s Parentals Through Training on Processing Additional Foods with White Oyster Mushroom, Taro Flour, and Fish Raw Materials bakara, tiar lince; Rumida; Siahaan, Ginta
Journal of Saintech Transfer Vol. 5 No. 2 (2022): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jst.v5i2.11064

The problem of malnutrition that has received much attention recently is the problem of chronic nutrition in the form of stunting. One of the factors that cause stunting in toddlers is food intake. The provision of supplementary food containing complete nutrition can be used as an effort to prevent stunting in children. This community service was carried out in Bangun Rejo Village, Tanjung Morawa District, Deli Serdang Regency with the target community being the PKK Cadre group and mothers with stunting children. The purpose of this community service activity is to convey information about stunting children and how to prevent it, as well as train the target community to utilize and process food ingredients such as white oyster mushrooms, taro flour, catfish, rebon shrimp and lemuru fish into nuggets as a snack for children. stunting. The results of community service activities showed an increase in the participants' knowledge about stunting and how to prevent it, as well as skills to make catfish, rebon shrimp, lemuru fish, and oyster mushroom nuggets as snacks for stunted children.

Pengaruh Penambahan Tepung Biji Durian Terhadap Daya Terima Mie Basah Tepung Biji Durian Nadia Syafira Hestu Wibawani; Riris Oppusunggu; Tiar Lince Bakara; Rumida
Media Gizi Ilmiah Indonesia Vol 1 No 1 (2023): FEBRUARI 2023
Publisher : Kabar Gizi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62358/mgii.v1i1.1

Noodles are very popular with the people of Indonesia because of their taste, texture and practical processing method and the price is relatively cheap so that they are easily accessible to the public. To determine the effect of adding durian seed flour as much as 10%, 20%, 30% in the manufacture of durian seed wet noodles on aspects of color, texture, taste, and flavor, as well as the level of consumer preference for wet noodles. This study was an experimental study using a completely randomized design (CRD) with three trials and two repetitions. The experiment was making wet noodles with the addition of 10%, 20% and 30% durian seed flour. The results showed that the panelists liked the color, texture, taste, and flavor of wet durian seed noodles using the addition of 10% durian seed flour. The addition of different amounts of durian seed flour to the manufacture of durian seed wet noodles had a different effect on the color, texture, and aroma, but did not have a different effect on the taste of the durian seed wet noodles. The panelist's acceptance of the most preferred durian seed wet noodles was the experiment of adding 10% durian seed flour to 90% wheat flour.

Development of local food source products in improving the health of mother and toddler children in Jaharun B Village, Galang District, Deli Serdang District bakara, tiar lince; Rumida; Siahaan, Ginta
Journal of Saintech Transfer Vol. 7 No. 2 (2024): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jst.v7i2.16520

Maternal and child health encompasses comprehensive efforts to maintain optimal health at every life stage, from pre-conception to menopause. Midwifery services play a crucial role in this system, focusing on women's reproductive health throughout their life cycle, as well as the health of infants and toddlers. Food and nutrition are essential for development and serve as key indicators of overall health. However, many children still experience nutritional deficiencies, often due to a lack of interest in protein-rich and vegetable-based foods. The aim of this Community Service initiative was to educate cadre groups and mothers of children under five on utilizing local food ingredients to create nutritious snacks. The program introduced innovative ways to process red bean flour, oyster mushrooms, and catfish into nuggets and meatballs, providing a protein-rich alternative for young children. The service was conducted in Jaharum B Village, Galang District, Deli Serdang Regency. Results indicated that participating mothers gained valuable knowledge about protein sources and acquired skills to prepare nutritious snacks from local ingredients. These efforts are expected to improve the nutritional intake of children under five, contributing to better community health outcomes.

Lekamer Fortir Cookies as Snack Alternative for Malnourished Toddlers Bakara, Tiar Lince; Rumida, Rumida; Nasution, Erlina; Siahaan, Ginta
Indonesian Journal of Human Nutrition Vol. 10 No. 2 (2023)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2023.010.02.4

Cookies serve as an alternative snack option and an additional food source for toddlers. These cookies are widely enjoyed due to their taste, soft, and crunchy texture. This study aimed to analyze the chemical and organoleptic quality of Lekamer Fortir cookies, made from local food ingredients consisting of catfish, forte, oyster mushrooms, and red beans. This study used ANOVA test and analyzed the chemical, physical, and sensory quality of cookies, exploring their potential to prevent malnutrition. The selected cookies, formula D, consisted of 40 grams of red bean flour, 10 grams of oyster mushroom flour, 40 grams of catfish flour, and 10 grams of tempeh formula flour. Organoleptic test results showed an average score of 3.79, indicating a strong preference. Further examination of the nutritional composition of Formula D revealed that carbohydrates, protein, fat, and fiber were below 100% of the 2019 Recommended Daily Allowance (AKG) requirement. In contrast, calcium, zinc, and iron (Fe) content exceeded 100% of the 2019 AKG requirement. The results of the panelists’ preference for cookies using red bean flour, catfish flour, white oyster mushroom flour, and forte showed no significant differences in color, texture, and taste in each sample.

Pengaruh Edukasi pada Ibu-Ibu yang Mempunyai Anak Balita melalui Pelatihan Pengolahan Nugget sebagai Sumber Protein di Desa Tanjung Garbus : Pengabdian Tiar Lince Bakara; Rumida; S Nainggolan, Efendi; Sitanggang, Berlin
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 4 No. 2 (2025): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 4 Nomor 2 (October 202
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v4i2.3558

To support stunting prevention efforts, a Community Service Program (PKM) was implemented under the title “The Effect of Nutrition Education on Mothers with Toddlers through Training on Nugget Processing as a Protein Source in Tanjung Garbus Village, Lubuk Pakam District, Deli Serdang Regency.” The program aimed to enhance mothers’ knowledge and skills in utilizing local food ingredients to produce nutritious, protein-rich products. The activity was conducted over two months using several stages: pre-test, education, training (cooking demonstration), post-test, and skill evaluation. Education sessions were delivered through lectures, discussions, and hands-on practice, involving 20 active participants. The results indicated an improvement in participants’ knowledge, with the average pre-test score increasing from 12.85 to 12.90 and the proportion of participants categorized as having “good” knowledge rising from 15% to 85%. Although attitudes toward nutritious food consumption showed a positive shift, the change was not statistically significant (p > 0.05), and behavioral practices remained relatively unchanged (p = 0.121). The nuggets produced during the training contained 9.33 g of protein and 144 kcal per 100 g, making them a viable alternative source of nutritious food for children. This program produced several outputs, including an educational booklet, activity video, and Intellectual Property Rights (IPR).

Improving mothers’ knowledge by a training on the making of snack bar from taro flour and kepok banana tiar lince bakara; Rumida; Gi Siahaan
Journal of Saintech Transfer Vol. 8 No. 2 (2025): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jst.v8i2.24656

The utilization of local food resources is an important strategy to support food security, improve nutrition, and empower communities. Bangun Rejo Village, Tanjung Morawa Subdistrict, Deli Serdang Regency, has abundant local food resources such as taro and kepok banana that have not been optimally utilized. This community service program aimed to improve the knowledge, attitudes, and practices of mothers with children under five years old and PKK cadres regarding the production of snack bars made from taro flour with the addition of kepok banana as a local food ingredient. The program was implemented through several stages, including socialization, pre-test, nutrition and local food education, hands-on training and demonstration of snack bar production, independent practice by participants, and post-test evaluation. A total of 25 participants took part in the activity. The results showed an increase in the average knowledge score from 63.20 before the training to 78.40 after the training. The proportion of participants with good knowledge increased from 16% to 76%. Participants’ attitudes toward local food processing were already positive prior to the intervention and remained positive after the training. These findings indicate that practical, community-based education and training using local food resources are effective in strengthening knowledge and skill capacity of community, particularly among mothers of young children, to produce nutritious and practical food products.

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