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All Journal Pro Food Jurnal Pengabdian Magister Pendidikan IPA Jurnal Ilmiah Abdi Mas TPB Unram IJECS: Indonesian Journal of Empowerment and Community Services Agroteksos Jurnal Agro Dedikasi Masyarakat (JADM) Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan Journal of Agritechnology and Food Processing Jurnal Bakti Nusa Journal of Food and Agricultural Product Jurnal Teknologi dan Mutu Pangan Food and Agro-industry (FAGI) Journal Jurnal Perikanan
Cicilia, Siska
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Sosialisasi Pedoman Gizi Seimbang "Isi Piringku" di Desa Pakuan, Kecamatan Narmada, Kabupaten Lombok Barat Bachmida, Elya Antariksana; Afni, Nur; Widyastuti, Sri; Alamsyah, Ahmad; Handayani, Baiq Rien; Handito, Dody; Ariyana, Mutia Devi; Cicilia, Siska; Amaro, Moegiratul; Rahayu, Tri Isti; Sinaga, Yesica Marcelina Romauli; Pawestri, Setyaning; Perdhana, Firman Fajar
Jurnal Pengabdian Masyarakat: Pemberdayaan, Inovasi dan Perubahan Vol 5, No 3 (2025): JPM: Pemberdayaan, Inovasi dan Perubahan
Publisher : Penerbit Widina, Widina Media Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59818/jpm.v5i3.1628

Abstract

Nutritional issues within the Indonesian society continue to be a major concern for the  government, as they significantly affect public health and the development of human resources in the long term. West Nusa Tenggara is one of the provinces with a malnutrition rate of 5.75% among children in 2022. Pakuan Village is a tourist village in West Lombok Regency, where most of the residents are farmers with abundant natural resources. "Isi Piringku" is a healthy eating guideline that emphasizes balanced nutrition by considering portion sizes and food variety, including staple foods, animal protein, plant-based protein, vegetables, and fruits. The programme  aims to educate the community in Pakuan Village about the importance of consuming balanced and nutritious meals by developing "Isi Piringku" menus as an effort to prevent nutritional problems in the village. The program consisted of preparation, implementation, and evaluation stages, It was conducted on August 15, 2024, from 09:30 to 11:30 WITA, at the Pakuan Village, Narmada Sub-district, West Lombok Regency. The event was attended by 20 participants, the majority of whom were women and members of the local Kelompok Sadar Wisata (Pokdarwis). Participants were highly enthusiastic and responded positively to this initiative. The results of this activity indicate that participants were highly enthusiasm throughout the session and demonstrated an improved knowledge, as observed throughtheir ability to answer the feedback questions given.. This programme successfully increased the awareness of the people of Pakuan Village regarding the importance of balanced nutrition and how to create an "Isi Piringku" menu. It is hoped that this programme can be carried out sustainably with support from the government and local healthcare professionals to promote a healthy lifestyle within the community.ABSTRAKPermasalahan gizi yang terjadi di tengah masyarakat Indonesia masih menjadi perhatian pemerintah mengingat dampaknya yang luas terhadap kesehatan dan kualitas sumber daya manusia di masa depan. Nusa Tenggara Barat menjadi salah satu provinsi dengan anak penderita gizi buruk sebesar 5,75% di tahun 2022. Desa Pakuan merupakan salah satu desa wisata di Kabupaten Lombok Barat dimana sebagian besar penduduknya merupakan petani dengan hasil alam yang melimpah. Isi Piringku adalah salah satu pedoman makan sehat yang menekankan pemenuhan gizi seimbang dengan memperhatikan porsi dan variasi makanan, termasuk makanan pokok, lauk hewani, lauk nabati, sayuran, dan buah-buahan. Tujuan dari kegiatan pengabdian ini adalah meningkatkan pengetahuan dan kesadaran masyarakat di Desa Pakuan tentang pentingnya penerapan pedoman gizi seimbang dengan menyusun menu “Isi piringku” sebagai salah satu upaya untuk mencegah terjadinya masalah gizi di masyarakat desa. Kegiatan pengabdian terdiri dari tahap persiapan, pelaksanaan dan evaluasi, dilakukan pada tanggal 15 Agustus 2024 pukul 09.30-11.30 WITA di Aula Balai Desa Pakuan Kecamatan Narmada Kabupaten Lombok Barat. Kegiatan ini diikuti oleh 20 peserta mayoritas perempuan melibatkan anggota Kelompok Sadar Wisata (Pokdarwis) Desa Pakuan. Hasil dari kegiatan ini adalah peserta sangat antusias   selama kegiatan dan menunjukkan peningkatan pengetahuan yang dinilai melalui observasi  dimana peserta mampu menjawab pertanyaan umpan balik yang diberikan. Kegiatan pengabdian ini berhasil meningkatkan pemahaman masyarakat Desa Pakuan tentang pentingnya gizi seimbang dan bagaimana menyusun menu “isi piringku”. Diharapkan program ini dapat dilakukan secara berkelanjutan dengan dukungan dari pemerintah dan tenaga kesehatan setempat untuk menciptakan pola hidup sehat di masyarakat.
Transformasi Teknologi Pengolahan dan Pengemasan Sale Pisang Berbasis Pengering Hybrid untuk Peningkatan Mutu dan Daya Saing Produk di Desa Pengadangan, Lombok Timur Widhiantari, Ida Ayu; Cicilia, Siska; Dewi, Endang Purnama; Firmansyah, Surya Ananda; Sukma, Dinda Galuh
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 3 (2025): Juli-September 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i3.12825

Abstract

Pengadangan Village, Pringgasela District, East Lombok Regency, West Nusa Tenggara Province has a superior commodity in the form of bananas. Despite having great potential, the banana sale industry in Pengadangan Village faces various challenges that hinder the development and improvement of product quality, including the process of drying banana sales is still highly dependent on sunlight, the packaging of banana sale products is still relatively simple and marketing problems that are currently still conventionally sold in the market and in stalls. The application of solar energy-based hybrid drying technology that is more efficient and environmentally friendly is a solution for Bale Sentosa MSMEs in overcoming the problem of the drying process in making banana sales. So far, MSME owners have carried out a traditional drying process where bananas are sold in the open in the open in direct sunlight. This condition causes banana sales to be easily contaminated by animals such as flies and dust. The service team provides solar energy-based hybrid system drying technology to improve the quality of banana sale products. The next process is the packaging of banana sale using paper standing pouch packaging equipped with brand labels. The owner of Bale Sentosa MSMEs is very happy and satisfied with the existence of solar energy-based hybrid drying because in addition to being very useful in overcoming the shortcomings of conventional method drying, the owner of Bale Sentosa MSMEs also gains an understanding of simple technology in drying using hybrid-based drying solar energy. In addition, the introduction of packaging is felt to be very useful because by providing information on packaging and by using modern packaging, the market can be expanded, not only in the surrounding area.
Characteristics of Functional Cerorot with Pumpkin Flour Substitution (Cucurbita moschata) Safitri, Baiq Idiya; -, Zainuri; Cicilia, Siska
Journal of Food and Agricultural Product Vol. 5 No. 2 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i2.7232

Abstract

Cerorot is a traditional food made from rice flour, brown sugar and coconut milk. The most dominant nutritional content is carbohydrates and very low vitamin content, especially vitamin A. This study used pumpkin flour as an effort to increase the nutritional value of cerorot. The purpose of this study was to examine the characteristics of cerorot made from rice flour and pumpkin flour. The ratio of rice flour and pumpkin flour in making cerorot (CL) with CL0 = 100%: 0%, CL1 = 85%: 15%, CL2 = 70%: 30%, CL3 = 55%: 45%, CL4 = 40%: 60%, and CL5 = 25%: 75%. The parameters observed were water content, ash content, antioxidant activity, beta-carotene, color, and taste. The concentration of pumpkin flour had a significantly different effect on all parameters. The ratio of 25% rice flour: 75% pumpkin flour was recommended as the best treatment that produced cerorot with characteristics of 41.31% water content; 4.35% ash content; 43.29% antioxidant activity; beta-carotene 40.27%, as well as color, taste, and aroma acceptable to panelists. Keywords: cerorot, pumpkin flour, rice flour
Mutu Es Krim Jagung Manis Dengan Penambahan Tepung Biji Nangka Cicilia, Siska
The Journal of Teknologi Pangan Vol 5 No 1 (2024): Food Loss and Food Waste
Publisher : Faculty of Agriculture Science & Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/fagi.v5i1.4063

Abstract

The purpose of this study was to determine the quality of sweet corn ice cream added with jackfruit seed flour. This study used CRD with the addition of jackfruit seed flour (EB) namely EB1 (0%, CMC 0.5%) as a control, EB2= 3%, EB3= 6%, EB4= 9%, EB5= 12% and EB6= 15%. Parameters observed were crude fiber content, melting resistance, overrun, and organoleptic quality (taste, color, and texture) by hedonic. The research data were analyzed using ANOVA at a 5% significance level. The data significantly different were further tested using HSD at the 5% level. Jackfruit seed flour added to the manufacture of jackfruit ice cream had a significantly different effect on crude fiber content, resistance, overrun, texture, but not significantly different on taste and color. The increase in the addition of jackfruit seed flour resulted in an increase in crude fiber content, resistance, and overrun. The EB5 treatment (the addition of 12% jackfruit ) had the best quality with a crude fiber content of 1.54%; resistance 47.25 minutes; and 48.15% overrun, taste and texture accepted by the panelists.
PENGARUH RASIO MOCAF DAN BUBUR RUMPUT LAUT (E. cottonii) TERHADAP KARAKTERISTIK KERIPIK BROWNIES Soewondo, Galuh Ayuningtyas; Basuki, Eko; Cicilia, Siska
Pro Food Vol. 9 No. 2 (2023): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v9i2.326

Abstract

Brownie chips are one of the brownie innovations with a crunchy texture and are made from wheat flour. An alternative substitute for wheat in making brownies is mocaf and seaweed pulp is added to improve its characteristics. This study aimed to determine the effect of the ratio of mocaf and seaweed pulp (E. cottonii) on the nutritional value, physical, and organoleptic properties of brownie chips. This study used a completely randomized design (CRD) with 5 treatments, namely ratio of mocaf and seaweed pulp (E. cottonii) P1 (100%:0%), P2 (90%:10%), P3 (80%:20%), P4 (70%:30%), P5 (50%:50%). Parameters observed were moisture content, crude fiber content, protein content, baking powder and organoleptic (aroma, taste, texture and color). Observations were analyzed using analysis of variance (Analysis of Variance) at the level of 5% using the application Co-State. Further test was carried out using the Least Significant Difference (LSD) for significant difference data. The results showed that the ratio of mocaf and seaweed pulp (E. cottonii) gave significantly different effect on moisture content, crude fiber, protein, breaking power and organoleptic tests (hedonics and scoring) texture and taste, but not significantly different on organoleptic tests (hedonics and scoring) aroma and color.The best treatment was obtained in P3 treatment (80%: 20%) with 4,03% moisture content, 3,37% crude fiber content, 4,92% protein content, 3,75N fracture power; and all organoleptic parameters including aroma, taste, texture and color were accepted by the panelists based on the hedonic test with a like level of preference.
Sosialisasi dan pelatihan Pembuatan Pupuk Organik Menggunakan Limbah Kulit Pisang di Desa Pakuan Lombok Barat Saputra, Oki; Utama, Qabul Dinanta; Pertiwi, Made Gendis Putri; Cicilia, Siska; Pawestri, Setyaning
Jurnal Pengabdian Magister Pendidikan IPA Vol 6 No 4 (2023): Oktober-Desember 2023
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v6i4.5823

Abstract

Pelaksanaan kegiatan pengabdian kepada masyarakat di Desa Pakuan, Lombok Barat dengan fokus pada peningkatan kesadaran akan pentingnya penggunaan pupuk organik dalam pertanian, yang bertujuan untuk memperkenalkan metode pembuatan pupuk organik menggunakan limbah kulit pisang. Kegiatan ini mengusung tujuan untuk mendukung pengelolaan limbah secara berkelanjutan sambil meningkatkan produktivitas pertanian di komunitas setempat. Melalui pendekatan interaktif dan demonstrasi praktis, masyarakat diberikan pengetahuan tentang proses produksi pupuk organik yang ramah lingkungan menggunakan bahan sederhana, yakni limbah kulit pisang. Sosialisasi ini dipandang sebagai langkah penting dalam menggerakkan perubahan positif dalam praktik pertanian menuju ke arah yang lebih berkelanjutan. Diharapkan, partisipasi aktif dari masyarakat dalam kegiatan ini akan mendorong adopsi praktik pertanian ramah lingkungan yang dapat memberikan dampak positif secara ekonomi dan lingkungan. Hasil dari kegiatan sosialisasi ini diharapkan akan memperkuat pemahaman masyarakat tentang pentingnya pengelolaan limbah organik dan penggunaan pupuk organik untuk meningkatkan produktivitas pertanian secara berkelanjutan.
Pelatihan Pembuatan Produk Permen Jelly Berbahan Dasar Pisang Di Desa Pakuan Pertiwi, Made Gendis Putri; Sari, Ira Musfita; Zainuri; Cicilia, Siska; Utama, Qabul Dinanta; Nofrida, Rini; Amaro, Moegiratul; Ariyana, Mutia Devi; Pawestri, Setyaning; Handayani, Baiq Rien; Amuddin; Saputra, Oki
Jurnal Pengabdian Magister Pendidikan IPA Vol 7 No 1 (2024): Januari - Maret
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v7i1.7121

Abstract

Pakuan Village is one of the villages in Narmada Sub-district, West Lombok Regency where banana production is very abundant but has not been maximally utilized by the vilagers. Generally, bananas are only sold fresh or banana chips and banana sale. Bananas have the potential to become raw materials for various food products. The limited knowledge of the villagers regarding banana processing technology causes a lack of innovation in producing processed banana products. The purpose of this service activity is to increase villagers knowledge related to banana processing technology to support the strengthening of the capacity of MSMEs in Pakuan Village. This activity involved around 12 MSMEs groups. Activities were carried out in 3 stages, namely preliminary studies, socialization and training, and evaluation. The approach method used was a participatory approach. Through this activity, the villagers succeeded in increasing the knowledge and skills needed in processing bananas into jelly candy and fostering community interest in innovating to develop other food products made from bananas. The diversification of banana products can be one way to improve the economy and welfare of the community.
PELATIHAN PEMBUATAN BAKSO IKAN CAKALANG DI BINTARO AMPENAN SEBAGAI SALAH SATU ALTERNATIF PANGAN PENCEGAH STUNTING Cicilia, Siska; Alamsyah, Ahmad; Pawestri, Setyaning; Afni, Nur; Rasyda, Riezka Zuhriatika; -, Sulaemah; Roja, Nabillah
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 6, No 2 (2025)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jadm.v6i2.34763

Abstract

Masalah utama gizi yang menjadi perhatian pemerintah adalah stunting. Masalah gizi tersebut jika tidak ditangani dengan serius akan mempengaruhi  kualitas generasi penerus dan kesehatan masyarakat secara keseluruhan. Pencegahan stunting dapat dilakukan dengan memberikan makanan tambahan berbasis bahan makanan lokal berupa sumber protein (hewani dan nabati). Bahan makanan yang dapat dijadikan alternatif pencegahan stunting adalah ikan. Salah satu daerah di NTB yang menjadi daerah penghasil ikan adalah Bintoro Kecamatan Ampenan. Daerah ini memiliki potensi perikanan mulai dari simber daya alam, sumber daya manusia, dan sumber daya penunjang. Kelompok nelayan di Bintaro menjual hasil tangkapan dalam bentuk segar atau diolah menjadi produk yang sederhana seperti ikan bakar dan ikan pindang. Alternatif olahan ikan yang bisa dikenalkan ke kelompok nelayan dan masyarakat sekitar adalah bakso. Kegiatan pengabdian ini dilakukan dengan memberikan pelatihan pembuatan bakso ikan kepada kelompok nelayan dan masyarakat sekitar Bintaro. Pelatihan olahan ikan melibatkan ibu-ibu nelayan. Proses pembuatan bakso ikan hampir sama dengan bakso sapi atau ayam tetapi terdapat reformulasi bahan tambahan lainnya. Kegiatan berjalan dengan baik dimana peserta sangat antusias mengikuti pelatihan. Evaluasi pelatihan dilakukan untuk mengetahui efektifitas kegiatan ini dan menunjukkan semua peserta mampu memahami langkah-langkah pembuatan bakso ikan.
REVIEW: AN ECOCENTRISM PERSPECTIVE IN DEVELOPING SEA GRAPES (Caulerpa spp.) AS A NATURAL, SUSTAINABLE FOOD PRESERVATIVE Amaro, Moegiratul; Sarjan, M; Cicilia, Siska; Ariyana, Mutia Devi; Widhiantari, Ida Ayu; Ayu, Hanifah; Sudarli, Sudarli; Gunawan, Gunawan; Amrullah, Amrullah; Jannah, Husnul; Muspi'ah, Aida
Jurnal Perikanan Unram Vol 15 No 6 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i6.2015

Abstract

EVALUASI MUTU ROTI MANIS PADA BERBAGAI RASIO TEPUNG TERIGU DAN TEPUNG SORGUM (Sorghum bicolor L.) Anggriani, Lila; Zainuri, Zainuri; Cicilia, Siska; Widyasari, Rucitra
AGROTEKSOS, Jurnal Ilmiah Ilmu Pertanian Vol 35 No 2 (2025): Jurnal Agroteksos Agustus 2025
Publisher : Fakultas Pertanian Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/agroteksos.v35i2.1538

Abstract

Roti manis merupakan salah satu jenis produk bakery yang digemari masyarakat dan berpotensi dikembangkan sebagai pangan fungsional melalui pemanfaatan serealia lokal seperti sorgum. Penelitian ini bertujuan untuk mengetahui pengaruh rasio tepung terigu dan tepung sorgum terhadap karakteristik fisik, kimia, dan organoleptik roti manis komposit. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap satu faktor dengan perlakuan rasio tepung terigu:tepung sorgum (100:0; 95:5; 90:10; 85:15; 80:20; 70:30). Parameter yang diamati meliputi sifat kimia (kadar air, kadar abu, kadar serat kasar), fisik (volume pengembangan, warna crust dan crumb, serta tekstur instrumental), dan organoleptik (aroma, rasa, tekstur, dan warna). Hasil penelitian menunjukkan bahwa penambahan tepung sorgum pada berbagai rasio memberikan pengaruh yang berbeda nyata terhadap kadar air, kadar abu, kadar serat kasar, dan volume pengembangan roti manis, namun tidak berbeda nyata terhadap warna crumb, tekstur instrumental, serta seluruh parameter hedonik. Penambahan tepung sorgum sebanyak 15% (rasio 85:15) merupakan perlakuan terbaik yang menghasilkan roti manis dengan kadar air 24,51%; kadar abu 1,52%; kadar serat kasar 5,87%; volume pengembangan baik; serta aroma, rasa, tekstur, dan warna yang disukai panelis.
Co-Authors -, Sulaemah Afni, Nur' Agustono Prarudiyanto, Agustono Ahmad Alamsyah Alamsyah Amaro, Moegiratul Amrullah Amrullah Amuddin Anggriani, Lila Ayu, Hanifah Baiq Rien Handayani, Baiq Rien Dewi, Endang Purnama Dody Handito, Dody Eko Basuki, Eko Elya Antariksana Bachmida Firman Fajar Perdhana Firmansyah, Surya Ananda Gunawan Gunawan Handito, Dodi Husnul Khotimah Jannah, Husnul Jannah, Nuzuliya Miftahul Kholisah, Mutia Nur Lingga Gita Dwikasari, Lingga Gita Muspi'ah, Aida Mutia Devi Ariyana, Mutia Devi Nur Afni OKI SAPUTRA Oktaviana, Sari Partiwi, Eka Pertiwi, Made Gendis Putri Qabul Dinanta Utama Rasyd, Riezka Zuhriatika Rasyda, Riezka Zuhriatika Rini Nofrida Roja, Nabillah Safitri, Baiq Idiya Sagita, Dwi Sari, Ira Musfita Sarjan, M Satrijo Saloko Setyaning Pawestri Soewondo, Galuh Ayuningtyas Sri Widyastuti Suari, Rafika Sudarli, Sudarli Sukma, Dinda Galuh Tri Isti Rahayu, Tri Isti Unsunnidhal, Lalu Wafiyah Wafiyah Widhiantari, Ida Ayu Widyasari, Rucitra Yasa, I Wayan Sweca Yesica Marcelina Romauli Sinaga Zainuri Zainuri -, Zainuri Zainuri Zainuri, Zainuri