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All Journal Jurnal Pengabdian Kepada Masyarakat (Indonesian Journal of Community Engagement) Academic Hospital Journal
Yusmiyati, Yusmiyati
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Decision Sciences, Operations Research & Management Dentistry Health Professions Medicine & Pharmacology Nursing Public Health

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Economic Empowerment through the Production of Fish Pellet, Organic Fertilizers from Maggots, and Catfish Nuggets from Budikdamber in Kronggahan Hamlet, Gamping, Sleman Sarastuti, Dewi; Suwito, Darwito; Budiyanto, Arief; Puspitasari, Ika; Alchusnah, Retno Hayati; Yusmiyati, Yusmiyati; Purnomo, Chandra Wahyu
Jurnal Pengabdian kepada Masyarakat (Indonesian Journal of Community Engagement) Vol 9, No 4 (2023): Desember
Publisher : Direktorat Pengabdian kepada Masyarakat Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jpkm.82971

Abstract

Sleman Regency produces the biggest waste pile, approximately 701.95 tons/day, higher than the other districts in Yogyakarta Province (The Ministry of Environment and Forestry, 2020). National data show that unmanaged waste is 12.4% per year. This unmanaged waste has the potential to cause significant environmental and health problems. Efforts to minimize organic waste have been carried out by Kronggahan residents by utilizing waste bioconversion technology with black soldier fly (BSF) technology to produce maggot and kasgot. Maggot could be used for feeding fish and kasgot could be used for plant fertilizers. Kronggahan Hamlet has also developed several activities such as the, the development of aquaponics and budikdamber (budidaya ikan dalam ember-farming fish in buckets) where the feeding of catfish use maggot’s product. Harvested catfish and spinach from aquaponics and budikdamber can be processed into nuggets and could be added value for food security in Kronggahan Hamlet. This technology reduce organic waste by ± 70% by converted it into alternative fish feed that has economic value and high nutritional content. The purpose of this community empowerment activity was to increase community knowledge about maggot and maggot product proccessing from organic waste, foster knowledge in maintaining and improving health to prevent non communicable diseases. Hopefully, stakeholder can adopt policies in processing organic waste into maggot, the public can apply organic waste treatment and play a role in reducing the organic waste produced. The methods of implementing this program encompassed knowledge sharing, coordination and consolidation, preparation of educational media, and training packages that were integrated with other productive economic activities facilitated by Academic Hospital UGM’s community empowerment team in collaboration with Kronggahan Hamlet residents. Hopefully this program will be able to be publicized more broadly and can be duplicated in other regions.
Analysis of Nutritional Value and Organoleptic Quality of Cookies Made From Sacha Inchi Nuts With A Combination Of Arrowroot Flour and Banana Flour As A Protein-Rich Food Yusmiyati, Yusmiyati; Lestari, Rina Tri; Lestari, Reni; Prastiwi, Nur Sinta Dwi; Aulia, Desi Dina
Academic Hospital Journal Vol 8, No 1 (2026)
Publisher : Rumah Sakit Akademik Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ahj.v8i1.105749

Abstract

Background: Cookies are a staple food alternative with rich nutritional characteristics. Cookies have a delicious taste and crunchy texture. Objective: To produce cookie products with a combination of sacha inchi flour, banana flour and arrowroot flour that are high in protein, omega-3, 6, and 9 and high in fibre that can be accepted organoleptically.Method: Experimental research with a Completely Randomised Design (CRD). The treatment consisted of substituting sacha inchi flour with a combination of flours (banana, arrowroot, and wheat) to produce Formulas 01A, 02B, and 03C. With acomparison of sacha inchi nuts at 30% in formula 01A, 40% in formula 02B, and 50% in formula 03C. The nutritional values tested included water content, ash content, fat content, protein content, carbohydrate content, energy content, fibre content, total sugar content, and omega-3, 6, and 9 content. Organoleptic quality was tested using the Hedonic Test (preference test) with 30 consumer panellists who regularly consume cookies.Result:  Based on the analysis of nutritional value (energy, fat, protein, carbohydrates, saturated fatty acids, unsaturated fatty acids, omega-3, 6, 9) and organoleptic quality, sacha inchi beans have the potential to be used at 50% in the formulation of cookies. That is, the cookies made with formula Sacha inchi cookie products, combined with arrowroot and banana flours, are an alternative source of protein with high nutritional value and omega-9 fatty acids, offering health benefits.
Co-Authors Alchusnah, Retno Hayati Arief Budiyanto Aulia, Desi Dina Chandra Wahyu Purnomo Ika Puspitasari Lestari, Rina Tri Prastiwi, Nur Sinta Dwi Reni Lestari Sarastuti, Dewi Suwito, Darwito