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All Journal Martabe : Jurnal Pengabdian Kepada Masyarakat JURNAL TIARSIE Amerta Nutrition Jurnal Kreativitas PKM JURNAL GIZI DAN KESEHATAN Journal of Food Technology and Health Internet of Things and Artificial Intelligence Journal Jurnal Pengabdian Tri Bhakti Collaborative
Nasrullah, Nanang
Universitas Langlangbuana
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Potensi Snack Bar Berbasis Blondo dan Substitusi Tepung Anggur Laut untuk Mendukung Performa Atlet: The Potential of Blondo-Based Snack Bars and Sea Grape Flour Substitution to Support Athlete Performance Devi, Shalma; Aeni, Malin Nur; Insyirah, Thifal Hazimah Al; Azmi, Haikal Rizky; Gunawan, Antonius; Nasrullah, Nanang
Amerta Nutrition Vol. 9 No. 1 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1.2025.76-86

Abstract

Background: Sports injuries represented an unavoidable morbidity condition among athletes. Data from the 2016 Summer Olympics in Rio de Janeiro demonstrated that 1,101 out of 11,274 athletes (9.8%) experienced injuries, with 19% sustaining two or more types of injuries. In world championships, 81 injury cases per 1,000 athletes were recorded. Muscle injuries dominated 30-40% of cases in soccer players and more than 59% in weightlifters. Blondo, a coconut oil industry by-product, contained 16.9 g protein, 23.9 g fat, 31.8 g carbohydrates, and 341 kcal energy per 100 g. Sea grapes (Caulerpa Lentillifera) contained chlorophyll a and b, which functioned as antioxidants to protect body cells from post-exercise free radicals. Objectives: This study aimed to analyze the chemical and sensory characteristics of blondo and sea grape-based snack bars. Methods: The research employed a Completely Randomized Design with three formulas (F1: 50%, F2: 75%, F3: 100% blondo). Analysis included proximate testing, fiber content, antioxidant activity, and organoleptic testing. Results: ANOVA analysis revealed that blondo addition did not significantly affect the measured variables (p-value>0.05). However, moisture, ash, protein, fat, and fiber content increased, while carbohydrate content decreased, potentially benefiting athletes. Additionally, decreased IC50 values indicated increased antioxidant activity with blondo addition. Conclusions: Blondo and sea grapes demonstrated potential as sports food ingredients, with F3 being the most preferred formula, containing 518.5 kcal, 14.11 g protein, 27.17 g fat, and 54.27 g carbohydrates.
REBRANDING UMKM RENGGINANG NUGRAHA KELURAHAN BENDO KECAMATAN KEPANJEN KIDUL KOTA BLITAR Taufikurrahman; Handadjani, Novi; Arum Puspa, Dewi Puspa; Nasrullah, Nanang; Rizkiawan Kodiri, Moh. Faishal; Wahyu Harahap, Wandy
Collaborative: Jurnal Pengabdian Masyarakat Vol. 2 No. 2 (2024): Desember
Publisher : CV. Jendela Gagasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61743/collaborative.v2i2.94

Abstract

Kewirausahaan merupakan sesuatu kegiatan yang mempengaruhi suatu perencanaan bisnis. Dalam ranah bisnis sendiri, membutuhkan sebuah 2 aspek yakni kreatifitas serta inovasi. Kedua aspek tersebut dimanfaatkan secara maksimal agar dapat memberikan peluang dalam usaha sehingga akan menampakkan keunggulan dalam kewirausahaan. Alur metode pelaksanaan kegiatan rebranding UMKM Rengginang Nugraha dimulai dengan analisis menyeluruh terhadap permasalahan yang ada. Pertama, logo. Kedua, penjualan masih dilakukan dengan cara tradisional, yang mengakibatkan jangkauan pasar yang terbatas. Ketiga, keuntungan yang diperoleh UMKM ini lebih kecil dibandingkan dengan reseller. Hasil dan pembahasan Rebranding dan repacking Rengginang di UMKM Rengginang Nugraha, Kelurahan Bendo, Kota Blitar, menunjukkan bahwa pelatihan ini berhasil memberikan pemahaman baru kepada peserta mengenai pentingnya branding dan kemasan yang menarik. Transformasi merek dan kemasan yang dilakukan diharapkan dapat meningkatkan daya tarik produk di pasar dan mendorong pertumbuhan penjualan. Kegiatan ini menggarisbawahi pentingnya kolaborasi antara akademisi dan pelaku UMKM untuk saling mendukung dalam mengatasi tantangan di dunia usaha. Dengan langkah-langkah ini, diharapkan Rengginang Nugraha dapat berkembang menjadi produk yang lebih kompetitif dan sukses di pasar lokal maupun nasional.
KARAKTERISTIK SENSORIS DAN KANDUNGAN SERAT BISKUIT DARI JANTUNG PISANG (Musa paradisiaca) SEBAGAI MAKANAN SELINGAN ANAK OBESITAS Khoirunisa, Hersa; Nasrullah, Nanang; Maryusman, Taufik
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 1 No 2 (2019): Jurnal Teknologi Pangan dan Kesehatan (Journal Of Food Technology And Health) Nov
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v1i2.188

Abstract

Penelitian ini bertujuan untuk menghasilkan makanan fungsional berupa produk biskuit tinggi serat yang dapat dijadikan makanan selingan anak obesitas. Rancangan percobaan yang digunakan dalam penelitian ini adalah rancangan acak lengkap dengan factor berupa jenis formula. Pemilihan biskuit terbaik dilakukan dengan menggunakan metode pembobotan antara nilai gizi dan hasil uji hedonik. Biskuit F1 dengan subtitusi 35% dan F2 dengan subtitusi 45% tidak memiliki perbedaan yang nyata dari hasil analisis uji hedonik menggunakan ANOVA, sehingga F2 merupakan formula terpilih dengan kandungan serat yang lebih tinggi dari F1 setara dengan 13% dari Angka Kecukupan Gizi (AKG) serat. Satu takaran saji (50g) biskuit jantung pisang mengandung energi 220 Kal, 3.55g protein, 8.9g lemak, 31.64g karbohidrat, dan 3.99g total serat pangan.  ABSTRACT: The aim of this study was to produce functional foods in the form of high-fiber biscuit that could be used as a snack for obese children. The experimental design used in this study was a completely randomized design with the formulas as the treatment factor. The selection of the best biscuits was done by weighting method between nutritional value and the result of hedonic test. F1 biscuits with 35 % substitution of banana inflorescence flour and F2 with 45% substitution did not have significant difference by ANOVA of the hedonic test result, so F2 with higher fiber than F1 was chosen as the preferred formula, which could contribute 13% of fiber based on Recommended Dietary Allowance (RDA). One serving (50g) of banana inflorescence biscuits contains 220 Kal, 3.55g protein, 8.9g fat, 31.64g carbohydrate, and 3.99g of total dietary fiber. Keywords: Banana inflorescence, biscuit, fiber, obesity 
Edukasi dan Praktik Pembuatan Menu Gizi Seimbang untuk Meningkatkan Status Gizi dan Kesehatan Remaja Santri di Kota Depok Sofianita, Nur Intania; Octaria, Yessi Crosita; Nasrullah, Nanang
Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM) Vol 7, No 12 (2024): Volume 7 No 12 (2024)
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jkpm.v7i12.17108

Abstract

ABSTRAK Data Riskesdas tahun 2018 menunjukkan prevalensi anemia remaja Indonesia sebesar 32%. Masih terdapat remaja yang kurang gizi dan gizi lebih juga obesitas. Kurangnya variasi menu dan minimnya pengetahuan gizi seimbang pada remaja santri, sehingga tidak terampil dalam menyediakan dan memilih makanan sehat menggunakan bahan pangan lokal yang ada dilingkungan sekitar. Pesantren juga belum pernah melaksanakan pengukuran berat badan dan tinggi badan, sehingga tidak mengetahui status gizi pada santri. Melaksanakan pengukuran berat badan dan tinggi badan, memberikan edukasi dan praktik gizi seimbang untuk meningkatkan status gizi dan kesehatan remaja. Terdapat 3 kegiatan yang dilaksanakan selama bulan Agustus – Oktober tahun 2023 yaitu; Pengukuran berat dan tinggi badan untuk mengetahui status gizi responden, edukasi gizi seimbang pada remaja, dan praktik menu gizi seimbang berbahan pangan lokal. Kegiatan pengukuran menunjukkan 100% santri berstatus gizi normal menurut indikator Indeks Massa Tubuh (IMT) per Umur. Adanya peningkatan pengetahuan gizi santri sebelum dan sesudah intervensi edukasi gizi (P value: 0,000). Hasil pengamatan praktik uji coba pembuatan salah satu variasi menu sate lilit tempe menunjukkan bahwa para santri sudah mampu mengolah menu secara mandiri, sehingga dapat mempraktikkan variasi menu lainnya yang terdapat di modul variasi menu gizi seimbang untuk remaja santri. Seluruh santri berstatus gizi normal, adanya peningkatan pengetahuan gizi santri setelah diintervensi, dan seluruh santri berhasil mempraktikkan kembali pembuatan menu sate lilit tempe. Kata Kunci: Bahan Pangan Lokal, Edukasi Gizi Remaja, Praktik Menu Gizi  ABSTRACT Riskesdas data in 2018 showed the prevalence of anemia in Indonesian adolescents was 32%. There are still adolescents who are malnourished and overweight as well as obese. The lack of menu variation and minimal knowledge of balanced nutrition among adolescent students, so they are not skilled in providing and choosing healthy food using local food ingredients available in the surrounding environment. Islamic boarding schools have also never carried out weight and height measurements, so they do not know the nutritional status of students. Conducting weight and height measurements, providing balanced nutrition education and practices to improve the nutritional status and health of adolescents. There are 3 activities carried out, namely; Measuring weight and height to determine the nutritional status of respondents, balanced nutrition education for adolescents, and practicing a balanced nutritional menu made from local foods. Measurement activities showed that 100% of students had normal nutritional status according to Body Mass Index (BMI) per Age. There was an increase in students' nutritional knowledge before and after the nutritional education intervention (P value: 0.000). The results of observations of the trial practice of making one variation of the tempe sate lilit menu showed that the students were able to process the menu independently, so they could practice other menu variations contained in the balanced nutrition menu variation module for adolescent students. All students had normal nutritional status, there was an increase in students' nutritional knowledge after the intervention, and all students successfully practiced making the tempe sate lilit menu again. Keywords: Local Food Ingredients, Nutritional Menu Practices, Teenage Nutrition Education
PEMBENTUKAN SATGAS BERBASIS KARANG TARUNA DALAM PENANGGULANGAN BENCANA PANDEMI COVID-19 Pulungan, Rafiah Maharani; Hardy, Fathinah Ranggauni; Nasrullah, Nanang; Wiradati, Meidy; Ainaya, Nabila Aulia; Sergio, Diego
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 5, No 1 (2022): Martabe : Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v5i1.111-119

Abstract

The establishment of the COVID-19 Task Force is one strategy that can be taken to prevent and control COVID-19 cases in the Pasir Putih District area. The goal is that the community can participate in the implementation of the prevention and control of COVID-19 in their respective areas of residence. In addition, this activity can also increase knowledge related to COVID-19 and spread the latest information about COVID-19. Thus, the number of spread and transmission of COVID-19 will soon decrease and the situation will return to normal. The target of this service activity is the youth group in Pasir Putih District, Depok City. The implementation method of this service activity includes the stages of preparation, implementation, and evaluation. The result of this activity is an increase in the knowledge of youth youth groups related to the prevention and control of COVID-19.
Co-Authors Adiprabowo, Tjahjo Aeni, Malin Nur Ainaya, Nabila Aulia Alfred Wijaya Ali, Erfansyah Andriana Andriana Arrazaq, Fajar Arum, Dewi Puspa Azmi, Haikal Rizky Dani Ramdani Dani Ramdani, Dani Daud, Pamungkas Devi, Shalma Fauziyah, A'immatul Ginanjar, Arief Gita Ambar Dini Gunawan, Antonius Handadjani, Novi Hardy, Fathinah Ranggauni Hendry Roris P. Sianturi Insyirah, Thifal Hazimah Al Karlina, Dinda Khoirunisa, Hersa Muhammad Syarif Ramdani Mumtaz, Shabrina Olivia Nur Intania Sofianita Octaria, Yessi Crosita Olly Vertus Pulungan, Rafiah Maharani Putri, Tiara Kumala Rahman, Sutisna Abdul Rizka Rizkiawan Kodiri, Moh. Faishal Sergio, Diego Simarmata, Melissa T. A. Sintha Fransiske Simanungkalit Sufyan, Dian Luthfiana Taufik Maryusman Taufikurrahman Wahyu Harahap, Wandy Wiradati, Meidy Zulkarnain Zulkarnain Zulkarnain Zulkarnain