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All Journal Jurnal GIZIDO Promotif: Jurnal Kesehatan Masyarakat Preventif Journal DIKEMAS (Jurnal Pengabdian Kepada Masyarakat) Jurnal Kesehatan Ilmiah Indonesia / Indonesian Health Scientific Journal Diagnosis: Jurnal Ilmiah Kesehatan PREPOTIF : Jurnal Kesehatan Masyarakat JURNAL GIZI DAN KESEHATAN Jurnal Dunia Gizi Jurnal Promotif Preventif Jurnal Keperawatan Muhammadiyah Bengkulu Prima Abdika: Jurnal Pengabdian Masyarakat JURNAL ILMU KEBIDANAN Jurnal Berita Kesehatan PharmaCine : Journal of Pharmacy, Medical and Health Science Jurnal Ilmu Kesehatan dan Gizi Journal of Public Health and Pharmacy
Rate, Suherman
Sekolah Tinggi Ilmu Kesehatan Adila
Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Pemberdayaan Kelompok Wanita Berdikari Tanjung Lom Dalam Hilirisasi Tepung Pisang Berbasis Ekonomi Hijau Rate, Suherman; Dewanti, Ritma; Herman, Hernianti; Dahro, Ahmad; Hadi, Anto J; Ishak, Syamsopyan
Prima Abdika: Jurnal Pengabdian Masyarakat Vol. 4 No. 4 (2024): Volume 4 Nomor 4 Tahun 2024
Publisher : Program Studi Pendidikan Guru Sekolah Dasar Universitas Flores Ende

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37478/abdika.v4i4.4913

Abstract

Downstreaming of local food ingredients such as bananas is still not widely encouraged, even though bananas are a fruit rich in vitamins and minerals. Based on interviews with partners conducted by the STIKES Adila service team, it is known that the local potential of Tanjung Agung village has not been utilized optimally due to a lack of knowledge. Because of this, community service is carried out in making banana flour and downstreaming processed banana flour products. Implementing this community service is training in making banana flour and downstream products from banana flour. Based on the results of community service activities, the Tanjung Lom Independent Women group experienced increased knowledge and skills in making banana flour and processed products using banana flour. The output obtained from this community service activity is that the participants can have the skills to make banana flour. The follow-up to this activity is that the Women's group develops skills which are the basis for the formation of Micro, Small and Medium Enterprises thereby improving the economy in Tanjung Agung Village.
The Substitution of Noodles Made from Banana Flour and Cassava Leaf Flour as Functional Food: Subtitusi Mie Berbahan Tepung Pisang dan Tepung Daung Singkong Sebagai Pangan Fungsional Aprianti, Dwi; Rosita, Rifka; Rantani, Dea; Rate, Suherman
Jurnal Kesehatan Ilmiah Aufa Royhan Vol 8 No 2 (2023): Vol. 8 No. 2 Desember 2023
Publisher : Universitas Aufa Royhan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51933/health.v8i2.1246

Abstract

Noodles are a processed food rich in starch made from flour moulded lengthwise like threads and are one of the favourite foods of Indonesian people. This activity aims to find out the noodle formulation by substituting banana flour and cassava leaf flour and the results of organoleptic tests and proximate analysis. The research method was carried out experimentally using a Completely Randomized Design (RAL). The Kruskall Wallis test results, colour, aroma, texture and taste parameters showed P<0.05, there was a significant difference in the treatment of F1, F2, F3, and F4 with the substitution of banana flour and cassava leaf flour. The ANOVA test results showed P<0.05, there were significant differences in the F1, F2, F3, and F4 treatments on water content, ash content, protein content, fat content, crude fibre content and carbohydrate content in noodles with the substitution of banana flour and leaf flour. cassava. This activity concludes that there is a real difference in the treatment of F1, F2, F3, and F4 with the substitution of banana flour and cassava leaf flour. There were real differences in the treatment of F1, F2, F3, and F4 on water content, ash content, protein content, fat content, crude fibre content and carbohydrate content in noodles with the substitution of banana flour and cassava leaf flour. The suggestion from this research is that banana flour and cassava leaf flour have the potential to substitute ingredients for wheat in making functional foods.
Karakteristik Biskuit Berbahan Tepung Daun Kelor (Moringa oleifera) dan Tepung Pisang (Musa paradisiaca) Rate, Suherman; Ishak, Syamsopyan; Sutriningsih, Sutriningsih; Safitri, Oktaria; Dewanti, Ritma; Herman, Hernianti; Dewi, Afiska Prima; Hadi, Anto J.
Jurnal Kesehatan Ilmiah Aufa Royhan Vol 8 No 2 (2023): Vol. 8 No. 2 Desember 2023
Publisher : Universitas Aufa Royhan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51933/health.v8i2.1255

Abstract

Produk biskuit yang berkualitas tentunya tidak hanya sekedar produk dengan rasa yang enak, namun juga memiliki kandungan gizi yang tinggi. Penelitian ini bertujuan untuk mengetahui formula pembuatan biskuit terbaik berdasarkan hasil uji organoleptik, kemudian menganalisis kandungan gizi pada biskuit tersebut antara lain protein, kalsium dan zat besi. Penelitian ini menggunakan metode eksperimen laboratorium dengan perlakuan substitusi tepung daun kelor dan tepung pisang pada biskuit dengan perbandingan formulasi tepung terigu, tepung daun kelor dan tepung pisang dengan 5 perlakuan yaitu F1 : Biskuit sebagai kontrol, F2 : Biskuit dengan perbandingan 80% : 5 % : 15% , F3 : Biskuit dengan perbandingan 70% : 10% : 20%, F4 : Biskuit dengan perbandingan 60% : 15% : 25% , F5 : Biskuit dengan perbandingan perbandingan 50% : 20% : 30%. Observasi dilakukan dengan menganalisis penerimaan panelis terhadap tekstur, aroma, warna, dan rasa, serta uji analisis kandungan kadar protein, kalsium, dan zat besi pada biskuit. Hasil penelitian menunjukkan bahwa biskuit yang memiliki nilai organolaptik tekstur, aroma, warna, dan rasa tertinggi adalah pada perlakuan F1, F1, F1, dan F1, sedangkan nilai organoleptik terendah pada pengujian adalah perlakuan F3 dan F5. , masing-masing. , F5, F5, dan F5. Kandungan kalsium, protein dan zat besi tertinggi masing-masing terdapat pada perlakuan F4, F5 dan F5. Berdasarkan penelitian tersebut, daun kelor berpotensi untuk dijadikan bahan pembuatan biskuit dengan penambahan tepung pisang.
Co-Authors Abigael Tangdiarru Afiska Prima Dewi Akil, Rahmah ANDI NUHERIANA Andriansyah, A Aprianti, Dwi Arwinni Puspitasari Asmi Ranti Bahirah Bahirah Bahrani Dahro, Ahmad Dewi, Apiska Prima Fahrepi, Reza Firdayanti, Firdayanti Fitri Wahyuni Fitri Wahyuni Fitri Wahyuni H. Syafruddin Hadi, Anto J Hadi, Anto J. Hadi, Anto J. Handayani, Fitri Rahma Hartaty Hasibuan, Ahmad Safii Herman, Hernianti Hernianti Herman Hernianti Herman Icha Dian Nurcahyani Iin Wahyuni Intang, Siti Nur Ishak, Syamsopyan J Hadi, Anto Kurnia Yusuf Kurnia Yusuf Kurnia Yusuf Kurnia Yusuf Kurnia Yusuf Kurnia Yusuf Kurnia Yusuf Musdalifah Musdalifah Musdalifah Musdalifah Musdalifah Nur Intang Nur Nikmah Siradjuddin Nur Nikmah Siradjuddin Nur Nikmah Sirajuddin Nurcahyani, Icha Dian Permayasa, Nayodi Rantani, Dea Rinjani, Margareta Ritma Dewanti Rosita, Rifka rostania Safitri, Oktaria St Masithah Sudarmi Sutriningsih, Sutriningsih Syafruddin Syafruddin Syamsopyan Ishak Syamsopyan Ishak Syamsopyan Ishak Tombeg, Zadrak Villda Nuraini Ade Saputri Yetti R, Erni Yusuf , Kurnia Yusuf, Kurnia zaenab, nurhafza