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All Journal Jurnal Rekayasa Mesin JOURNAL AGRIBUSINESS AGRITEKNO, Jurnal Teknologi Pertanian Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia JPPS (Jurnal Penelitian Pendidikan Sains) JUMANTIK: Jurnal Mahasiswa dan Peneliti Kesehatan Jurnal Teknologi Pendidikan : Jurnal Penelitian dan Pengembangan Pembelajaran Tekstur (Jurnal Arsitektur) Improvement: Jurnal Manajemen dan Bisnis Journal of Comprehensive Science JURNAL ILMU MANAJEMEN SABURAI (JIMS) Jurnal Pengabdian Masyarakat dan Inovasi Teknologi JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Journal of Artificial Intelligence and Digital Business Dedication : Jurnal Pengabdian Masyarakat Jurnal Pendidikan Teknologi Pertanian Dharma Pendidikan Jurnal Ilmiah Riset dan Pengembangan Jurnal Rekayasa Mesin
SETYAWAN, BAGUS
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Formulasi dan Analisis Nilai Gizi Biskuit Mocaf (Modified Cassava Flour), Kelor, Ikan Lemuru sebagai Pangan Fungsional Sumber Protein, Zat Besi dan Omega-3 Anggraeni, Siti Lutfiah; Utami, Arfiati Ulfa; Setyawan, Bagus; Kurnia, Tristi Indah Dwi
Jurnal Pendidikan Teknologi Pertanian Vol. 11 No. 2 (2025): Agustus (On Progress)
Publisher : Agricultural Technology Education Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v11i2.9924

Abstract

Stunting remains a major public health problem in Indonesia, primarily caused by chronic nutritional deficiencies during the first 1,000 days of life. The development of functional foods rich in protein, essential fatty acids, calcium, and iron can help meet the nutritional needs of mothers and children. This study aimed to evaluate the nutritional composition of cookies made from mocaf flour, moringa leaf flour, and lemuru fish flour as a functional food to support the nutritional requirements of pregnant women in efforts to prevent stunting. A Completely Randomized Design (CRD) was used with four treatments, namely P0 (100% mocaf), P1 (82% mocaf, 15% moringa, 3% lemuru), P2 (75% mocaf, 20% moringa, 5% lemuru), and P3 (68% mocaf, 25% moringa, 7% lemuru), each repeated four times. The analyzed parameters included protein, fat, calcium, iron, and omega-3 fatty acids. Increasing the substitution of moringa and lemuru flours significantly enhanced the nutritional content of the cookies (p < 0.05), including protein, fat, calcium, iron, and omega-3 levels. The best formulation was obtained from cookies composed of 68% mocaf, 25% moringa leaf flour, and 7% lemuru fish flour (P3). This formulation contained 12.28% protein, 28.15% fat, 412.12 mg calcium, 2.99 mg iron, and 320.67 mg omega-3 per 100 g. The results of this study provide valuable insight into the utilization of mocaf, moringa leaves, and lemuru fish to support the nutritional needs of pregnant women and help reduce stunting prevalence in Indonesia.
MODEL PENTAHELIX DALAM PENGEMBANGAN PARIWISATA DI DESA WISATA LIYANGAN KABUPATEN TEMANGGUNG YANG TERINTEGRASI DAN BERKELANJUTAN Setyawan, Bagus; Yuniningsih, Tri; Hongwiset, Sunee
Irpia : Jurnal Ilmiah Riset dan Pengembangan Vol 10 No 4 (2025): Irpia : Jurnal Ilmiah Riset dan Pengembangan
Publisher : Institut Riset dan Pengembangan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71040/irpia.v10i4.305

Abstract

This article aims to analyze the integrated and sustainable development of tourism in Liyangan Tourism Village, analyze the supporting factors in the integrated and sustainable development of tourism in Liyangan Tourism Village, and describe the helix model in the integrated and sustainable development of tourism in Liyangan Tourism Village. The research method used is descriptive qualitative with data collection techniques through observation, interviews, and documents on tourism development in Liyangan Tourism Village. The results of the study indicate that tourism development in Liyangan Tourism Village, Temanggung Regency is integrated and sustainable because most aspects such as geographical proximity, tourist attractions, supporting facilities, institutional elements, directors, social and cultural, and the environment are integrated and sustainable. However, accessibility and the economy are not yet integrated and sustainable. Supporting factors in tourism development in Liyangan Tourism Village include values, communication, trust, and policies. The helix model in integrated and sustainable tourism development in Liyangan Tourism Village is generally optimal through strong collaboration between the government, academics, and the community. However, the business sector and mass media are still not optimal due to limited capacity and inconsistent promotion, this indicates the need for greater involvement to achieve full integration and sustainability.
Co-Authors Agnes Juniarti Chastelyna, Agnes Juniarti Akhmad Afandi Amin, Muhammad Zainal Roisul Anggraeni, Siti Lutfiah Anis Anis Arfan, Iskandar Arfiati Ulfa Utami Arfiati, Arfiati Ulfa Utami Arindra Trisna Widiansyah, Arindra Trisna Arista, Yuvita L V Arista, Yuvita Lira Badaruddin, Moh Candra Ali Dewanto Dewanto Diana Zuhroh Failasuf Herman Hendra Hermawan, Reza Ronny Hongwiset, Sunee Ismael Saleh Mauliddah, Nurullaili Moniz, Joana Paula Gerabella da Costa Muhandhis, Isnaini Mulyana, Phonny Aditiawan Prasetio, Vio Jhondan Pratama, Theo Yolanda Prihat Assih Rahman, Taufik Nur Rahmatur Aji, Bagas Retna Safriliana Rofiah, Ika Aliyatur R. Rosiana Ulfa Salisnanda, Rendy Pratama Sari, Mamik Usniyah Tri Yuniningsih Tristi Indah Dwi Kurnia Utami, Arfiati U Yuvita Lira Vesti Arista Zulganev, Zulganev