Article Per Year (5 Year)
p-Index From 2021 - 2026
2.203
P-Index
This Author published in this journals
All Journal Jurnal AGROTEKNOLOGI Jurnal Agro Industri Perkebunan CHEESA: Chemical Engineering Research Articles Amerta Nutrition Jurnal Kesehatan Indonesia Journal of Tropical AgriFood Journal of Food and Culinary Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Yumary: Jurnal Pengabdian kepada Masyarakat JPM: JURNAL PENGABDIAN MASYARAKAT Jurnal Pengabdian Nasional Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat Jurnal Pengabdian Nasional (JPN) Indonesia Jurnal abimana (Jurnal Pengabdian Kepada Masyarakat Nasional)
zukryandry, zukryandry
Politeknik Negeri Lampung
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Other

Published : 15 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 15 Documents
Search

 1   2 
Daya terima kulit pie substitusi tepung pisang termodifikasi fisik sebagai alternatif pangan rendah gluten Dalimunthe, Nathasa Khalida; Widiana, Dea Rizki; Puspasari, Kiki; Zukryandry, Zukryandry
Journal of Tropical AgriFood Volume 7 Nomor 2, Tahun 2025
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.7.2.2025.20332.165-172

Abstract

Pisang merupakan komoditas hortikultura terbesar di Provinsi Lampung. Tepung pisang merupakan tepung bebas gluten. Tepung terigu sebagai sumber gluten utama dalam produk makanan perlu disubstitusi dengan bahan alternatif yang aman namun tetap mempertahankan karakteristik fungsional. Tepung pisang termodifikasi fisik mempunyai stabilitas termal baik dan mengurangi daya lengket. Penelitian ini mengkaji penggunaan tepung pisang sebagai substitusi tepung terigu pada kulit pie. Penelitian bertujuan menganalisis karakteristik organoleptik kulit pie dengan tepung terigu komposit yang disubstitusi tepung pisang termodifikasi fisik sebagai alternatif pangan rendah gluten. Desain penelitian adalah true experiment dalam Rancangan Acak Lengkap dengan tiga pengulangan. Terdapat 5 formula (perbandingan tepung pisang termodifikasi fisik (TP) dan tepung terigu TR): TP 10% : TR 90% (P1), TP 20% : TR 80% (P2), TP 30% : TR 70% (P3), TP 40% : TR 60% (P4), TP 50% : TR 50% (P5). Parameter yang diamati adalah respons organoleptik hedonik untuk warna, aroma, rasa, tekstur dan penerimaan keseluruhan. Data dianalisis dengan ANOVA, dilanjutkan uji Duncan pada a 5%. Panelis menyukai kulit pie pada level netral cenderung agak suka dari formula P3 (TP 30% dan TR 70%) dengan skor tertinggi untuk warna, aroma, rasa, dan tekstur. Formula tepung terigu komposit dengan substitusi tepung pisang termodifikasi fisik 30% dapat menjadi bahan baku diversifikasi pangan lokal rendah gluten.
Edukasi Pembuatan Gula Semut Sebagai Pemanis Alami: Pemanfaatan untuk Meningkatkan Literasi Pangan Sehat Pratama, Desta Ayu; Aryani, Vina Dinata Kamila; Zukryandry, Zukryandry; Safitri, Bella Intan Ayu; Shabrina, Astri; Samosir, Joni Frengki; Khoerunnisa, Tiara Kurnia
JPM: Jurnal Pengabdian Masyarakat Vol. 6 No. 3 (2026): January 2026
Publisher : Forum Kerjasama Pendidikan Tinggi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47065/jpm.v6i3.2770

Abstract

The high consumption of refined sugar in Indonesia increases the risk of non-communicable diseases, such as obesity, diabetes, and hypertension. Education on healthier natural sweeteners, like palm sugar, is needed to improve public food literacy. Palm sugar, derived from coconut or palm sap, contains minerals (potassium, magnesium, iron) and has a lower glycemic index compared to refined sugar, making it a potential alternative natural sweetener. This community service aimed to increase public knowledge of palm sugar's nutritional benefits and encourage behavioral change to reduce refined sugar consumption. The participatory learning and action (PLA) method was used, consisting of preparation, education, and evaluation stages. Education included interactive lectures, demonstrations, and group discussions. Evaluation was done with pre-test and post-test questionnaires and observation of interest in palm sugar use. Results showed a 56.7% increase in participants' knowledge after the education. Most participants also expressed willingness to replace refined sugar with palm sugar in their daily diet.
Inovasi Produk Frozen Food Berbasis Ikan Untuk Pemberdayaan Ekonomi Kelompok Nelayan Wanita Di Desa Way Muli Timur Verdini, Liana; Kurnia Khoerunnisa, Tiara; Kalsum, Nurbani; Zukryandry, Zukryandry
Jurnal Abimana (Jurnal Pengabdian Kepada Masyarakat Nasional) Vol 2 No 2 (2025): Desember
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/abimana.v2i2.4454

Abstract

Kelompok nelayan wanita di Desa Way Muli Timur, Lampung Selatan, menghadapi tantangan ekonomi karena terbatasnya pengolahan hasil tangkapan ikan pada produk dengan nilai tambah rendah, seperti ikan asin. Untuk meningkatkan pendapatan dan memberdayakan kelompok ini, program pengabdian masyarakat berfokus pada inovasi produk frozen food berbasis ikan, seperti bakso dan nugget. Program ini mencakup pelatihan intensif, pemberian peralatan produksi, dan pendampingan pemasaran digital melalui media sosial dan platform online. Selama enam bulan pelaksanaan, peserta mengalami peningkatan keterampilan dalam pengolahan dan pengemasan produk, serta memahami strategi pemasaran modern. Hasil program menunjukkan peningkatan produksi dan pemasaran, dengan jangkauan konsumen yang semakin luas berkat penggunaan e-commerce. Pendapatan kelompok meningkat signifikan, dari Rp 900.000 menjadi Rp1.200.000 per minggu, atau sebesar 30%. Selain itu, program ini mendorong peserta untuk lebih mandiri dan kreatif dalam mengembangkan usaha mereka. Program ini masih menghadapi tantangan dalam bentuk keterbatasan pasokan bahan baku selama musim paceklik dan persaingan pasar yang semakin kompetitif. Dukungan berkelanjutan dari pemerintah dan swasta diperlukan untuk memperkuat akses bahan baku dan memperluas pasar. Secara keseluruhan, program ini berhasil meningkatkan kesejahteraan kelompok nelayan wanita dan menciptakan model usaha berkelanjutan yang dapat diadopsi oleh komunitas pesisir lainnya.
Pemberdayaan Wanita Nelayan Wai Muli Timur melalui Pengolahan Nugget Ikan Tanjan Firdawati, Firdawati; Zukryandry, Zukryandry; Vidyarini, Andra; Verdini, Liana
Yumary: Jurnal Pengabdian kepada Masyarakat Vol 6 No 2 (2025): Desember
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/yumary.v6i2.5447

Abstract

Purpose: This community service activity was carried out in Wai Muli Timur village, Rajabasa District, South Lampung Regency. The implementing team consisted of lecturers and students from politeknik negri lampung, involving 4 lecturs and 2 students, as well as 25 members of the women fisher group. The purpose of the activity was to empower fisherwomen by improving their skills. Methodology: the method of this community service activity was carried out through coordination with cillage government facus group discussion (FGD), lectures, question-and-answer sessions, and direct practice. The training materials covered the importance of fish product diversification, nutritional aspects of fish nuggets, and entrepreneurship opportunities. Results: The results showed that participants’ knowledge and skills increased significantly. Pre-test results indicated only 45% of participants understood, while post-test results reached 100%, Participants were able to process tanjan fish into nuggets with good sensory   acceptance.  The    program als motivated participants to innovate and product. The active support of the Wai Muli Timur village government and the collaborative role of lecturers and students. Conclusions: This initiative successfully empowered fisherwomen Wai Muli Timur to utilize local resources more optimally, promoted entrepreneurship spirit, and    opened new opportunities to increase household income. In addition, the activity fostered collaboration. Limitations: The limitation of this activity was the lack of advanced marketing practice and business management training. Contribution: This activity is able to achieve previously desired
Peningkatan Pengetahuan Gizi dan Pencegahan Stunting melalui Olahan Ikan Berbasis MP-ASI di Desa Way Muli Timur, Lampung Selatan Liana, Verdini; Kalsum, Nurbani; Khoerunnisa, Tiara Kurnia; Zukryandry, Zukryandry
Jurnal Pengabdian Nasional (JPN) Indonesia Vol. 7 No. 2 (2026): Mei
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LPPM) STMIK Indonesia Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63447/jpni.v7i2.1794

Abstract

Stunting remains a critical public health problem in Indonesia, particularly in rural coastal areas. Way Muli Timur Village, South Lampung, experiences a relatively high prevalence of stunting due to inadequate nutritional intake and suboptimal childcare practices. This community service program aimed to improve nutritional knowledge and skills of women fisher groups (25 participants) in stunting prevention through training on diversified fish-based complementary foods (MP-ASI). The program was conducted over six months (April–October 2024) using lectures, hands-on food processing practices, and evaluation through pre-test and post-test assessments. The results showed a significant increase in participants' knowledge, with the average score rising from 37.50 before the intervention to 87.00 after the training, and all participants achieving post-test scores of ≥70. In addition to improving nutritional awareness, the program encouraged community-based entrepreneurship through the production of fish-based products such as fish nuggets and fish meatballs. Challenges related to limited facilities and market access were addressed through mentoring, digital marketing utilization, and the establishment of a Joint Business Group (KUB). This program has the potential to contribute to sustainable stunting prevention efforts and enhance the welfare of coastal communities through the utilization of local food resources.
Co-Authors Alim, M. Fathin Abdul Analianasari Analianasari Annisa Fitri Annisa Fitri, Annisa Aryani, Vina Dinata Kamila Beni Hidayat Dini, Naura Hafiizha Dwi Eva Nirmagustina Fanti, Firli Nur Firdawati, Firdawati Fitri, Aulia Raey Kiki Puspitasari Kurnia Khoerunnisa, Tiara Liana Verdini Liana, Verdini Muslihudin, M. Nathasa Khalida Dalimunthe Nurbani Kalsum Oki Arifin Pratama, Desta Ayu Puspasari, Kiki Safitri, Bella Intan Ayu Samosir, Joni Frengki Saputra, Candra Dwi Shabrina, Astri shintawati, shintawati Vidyarini, Andra Widiana, Dea Rizki