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All Journal Jurnal Teknologi Pertanian Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal SOLMA Food Science and Technology Journal (Foodscitech) Jurnal ABDINUS : Jurnal Pengabdian Nusantara Kontribusia : Research Dissemination for Community Development G-Tech : Jurnal Teknologi Terapan Community Development Journal: Jurnal Pengabdian Masyarakat Journal of Community Service and Empowerment JAMI: Jurnal Ahli Muda Indonesia Jurnal Pengabdian kepada Masyarakat Jurnal Pengabdian Masyarakat (ABDIRA) Jurnal Padamu Negeri Sriwijaya Foodtech Journal
Agustin Mardiana, Nur
Akademi Komunitas Negeri Putra Sang Fajar Blitar
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Nursing Physics Public Health Social Sciences Other

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Effect of Pressure-Cooking Time Method on the Characteristics of Abon Entok Choirul Anwar; Nur Agustin Mardiana; David Kurniawan; Anang Widigdyo; Yanna Naila Zulfa; Aditya Wirawantoro Putra
G-Tech: Jurnal Teknologi Terapan Vol 9 No 4 (2025): G-Tech, Vol. 9 No. 4 October 2025
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70609/g-tech.v9i4.7752

Abstract

Abon is a dry meat-based product typically made from beef, chicken, or other types of poultry, including entok. In the production of abon, the boiling stage is critical, as it determines the tenderness of the meat, which directly influences the shredding process and the overall quality of the final product. However, conventional boiling methods often require extended cooking times to achieve the desired tenderness. To address this limitation, high-pressure cooking using a pressure cooker has become a common alternative due to its ability to significantly reduce cooking time without compromising product quality. Therefore, the objective of this study was to evaluate the effect of cooking time on the physical, chemical, and sensory characteristics of abon entok. This study employed a single independent variable, namely boiling time, which was applied in three treatment durations (15, 25, and 35 minutes). Based on the results of the analysis of the physical, chemical and sensory parameters of abon entok, it was found that boiling time had no significant effect on the physical parameters (pH and cooking loss) and certain sensory attributes (aroma, taste, and overall acceptability). In contrast, it had a significant effect (p<0.05) on the sensory attributes of color and texture. However, the multiple attribute Zeleny analysis identified the 15-minute boiling time (treatment A) as the best overall treatment, producing pH of 6.20 ± 0.07, cooking loss of 42.99 ± 1.50%, colour score of 3.60, aroma score of 4.07, texture score of 3.37, taste score of 3.77, and overall appearance score of 3.97.
PENDAMPINGAN PENGOLAHAN DAGING AYAM BERBASIS REMPAH LOKAL UNTUK OPTIMALISASI PRODUKTIVITAS USAHA TERNAK UNGGAS DI DESA SALAMREJO, BLITAR David Kurniawan; Nur Agustin Mardiana; Anang Widigdyo; Rosidi Azis
Jurnal Padamu Negeri Vol. 3 No. 1 (2026): Januari : Jurnal Padamu Negeri (JPN)
Publisher : CV. Denasya Smart Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69714/xn9pq913

Abstract

This Community Service Program (PkM) focuses on solving the problems of low added value and market dependence among small-scale chicken farmers in Salamrejo Village, Blitar. Using a participatory action research and asset-based community development approach, the program was designed to integrate abundant local spice potential as raw materials for processing. The objectives are to enhance the technical and managerial capacity of the "Salam Makmur" farmer group in processing chicken meat into high-value products. The methods employed include hands-on training, six months of sustained mentoring, and market testing facilitation, with data collected through FGDs, pre-test/post-test questionnaires, observation, and group financial records. The results indicate a significant improvement in participants' knowledge and skills (p=0.000), with an average score increase of 48.1 points. The group successfully produced and marketed three variants of spice-based processed products (turmeric chicken dinsum, ginger-galangal chicken jerky, and chicken sticks). Economic analysis revealed an increase in added value of over 250% per chicken, with profit margins for processed products reaching 23% compared to 8-10% from live chicken sales. This program has effectively transformed the group's paradigm from raw material producers to independent micro-entrepreneurs in food processing, while also building synergy between the livestock and local spice agriculture sub-sectors. This success demonstrates that a holistic, locally-potential-based mentoring model is an effective strategy for optimizing the productivity and economic resilience of rural poultry businesses
Preventing stunting among adolescents by increasing knowledge and awareness of local food utilization Nur Aini Mahmudah; Nur Agustin Mardiana; Aditya Wirawantoro Putra; Panji Purnomo; Anang Widigdyo; David Kurniawan
Journal of Community Service and Empowerment Vol. 5 No. 3 (2024): December
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/jcse.v5i3.34583

Abstract

Stunting remains a critical public health issue in Indonesia. The "Acceleration of Stunting Reduction" program is targeting adolescents (teenagers) as one of its key groups. This reflects the understanding that adolescents play a vital role in overcoming the problem of stunting, both as parents-to-be and as individuals who can experience the negative impact of malnutrition, which in turn contributes to the incidence of stunting. This study exposing the effectiveness of educational interventions in improving adolescent knowledge and awareness about stunting and the utilization of local foods as preventive measures. Conducted at State Senior High School of Kademangan (SMKN 1 Kademangan), Blitar, the study involved 101 eleventh-grade students who participated in a series of counselling (educational sessions) on topic stunting and local food utilization. A pretest-posttest design was used to assess changes in knowledge across seven key areas related to stunting and nutrition. The results indicated substantial improvements in understanding, with knowledge increases ranging from 37% to 58% across all areas. These findings underscore the importance of targeted nutritional education in enhancing adolescent health literacy. Ongoing educational sessions, practical activities, and further research are recommended to sustain and build upon these gains, ultimately contributing to the reduction of stunting prevalence in Indonesia.
Integrating halal principles to strengthen food safety literacy among vocational pesantren school students in Blitar regency Nur Aini Mahmudah; Aditya Wirawantoro Putra; David Kurniawan; Nur Agustin Mardiana; Anang Widigdyo; Panji Purnomo
Journal of Community Service and Empowerment Vol. 6 No. 3 (2025): December
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/jcse.v6i3.42170

Abstract

Food safety and halal compliance are critical components of public health, particularly in Indonesia, which has the world’s largest Muslim population. This study aimed to enhance food safety literacy among high school students by integrating halal principles through a community service-based educational intervention at a vocational pesantren school - SMKI Anharul Ulum Blitar. A total of 29 students and 3 teachers participated in seminars, practice sessions, and discussions covering food safety fundamentals, halal principles, product identification, and practical hygiene applications. Pre- and post-intervention assessments measured knowledge, integrative reasoning, product identification skills, and practical application. Results indicated substantial improvements in basic knowledge, with average scores increasing from 71.6 to 94.8 for food safety (32.5% increase) and from 57.5 to 95.4 for halal principles (66% increase). Integration of food safety and halal knowledge showed a modest gain (14.3%), suggesting that participants still viewed these domains separately. Skills in identifying halal products improved moderately (11.5%), while practical application of food safety and halal principles increased by 36.4%. The findings highlight that while knowledge acquisition is achievable through short-term interventions, translating this knowledge into confident, practical behavior requires hands-on learning, repeated practice, and reinforcement. Incorporating activities such as label-reading exercises, product case studies, and supervised demonstrations can enhance participants’ competence and confidence. This study demonstrates the effectiveness of integrating halal principles into food safety education, emphasizing the importance of experiential learning and structured guidance to foster sustainable behavioral change. The results provide a model for school-based programs aiming to improve food safety literacy and halal awareness among the younger generation in Indonesia.
Development and Quality of Rica-Rica as Indonesian Traditional Food: A Narrative Review Mardiana, Nur Agustin; Mahmudah, Nur Aini; Kurniawan, David; Widigdyo, Anang; Putra, Aditya Wirawantoro; Purnomo, Panji
G-Tech: Jurnal Teknologi Terapan Vol 10 No 1 (2026): G-Tech, Vol. 10 No. 1 January 2026
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70609/g-tech.v10i1.8705

Abstract

This narrative review explores rica-rica, a traditional North Sulawesi spicy dish, examining its historical roots, production process, and contemporary adaptations. Literature searches were conducted from January to August 2025 across major databases (PubMed/MEDLINE, Scopus, Web of Science, Google Scholar) and Indonesian repositories (Garuda Portal, Indonesian Publication Index), yielding 48 relevant sources. Rica-rica, characterized by intense chili heat, holds philosophical significance for Minahasan people who liken spiciness to life's inevitable challenges. The preparation involves grinding and sautéing spices, then cooking with various meats including poultry, mammals, seafood, and game animals. Meat selection significantly affects nutritional content, with protein ranging from 12.1% (broiler chicken) to 82.96% (dried snails). Game meat consumption, culturally valued by Minahasans, poses health risks from potential microbial contamination, viruses, and zoonotic diseases. Modern innovations such as instant seasonings, frozen products, and canned rica-rica, address contemporary demands while preserving culinary heritage. Although rica-rica offers culinary, cultural, and nutritional value, hygienic processing and safe ingredient selection are crucial to minimize consumer health risks. Future research should focus on empirical nutritional analysis, microbiological risk assessment along supply chains, and consumer acceptance studies of sustainable meat alternatives.
The Relationship Between Family Food Security and The Nutritional Status of Toddlers in Tamalate Sub-District, Makassar City Isymiarni Syarif; Suriati Lubis; Ai Nurhayati; Muntasir; Nur Agustin Mardiana
Jurnal Penelitian Pendidikan IPA Vol 10 No 5 (2024): May
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i5.6184

Abstract

Food security is a condition where food is sufficiently available for one's body. The magnitude of the impact caused by the lack of food security makes it necessary to pay attention to its availability because this can cause problems of malnutrition so that health status decreases. The purpose of this study was to determine the relationship between family food security and the nutritional status of toddlers in Tamalate sub-district, Makassar City. The method used is observational using the design case-control with descriptive research design using quantitative and qualitative approaches. Data collection was carried out by means of observation, interviews with mothers who have children aged 23-60 months as many as 73 toddlers. The results showed that toddlers who experienced Normal Nutrition were as many as 24 toddlers with Food Resilience, followed by Light Food Insecurity 12 toddlers with Malnutrition status with a value of 0.05 P-Value = 0.045 < 0.05 and it can be concluded that there is a relationship between food security and the nutritional status of toddlers in the Tamalate Health Center environment which is located in Kel. Pr Tambung Kec. Tamalate Makassar City. This research can then be used as information material for further related research.
Co-Authors Adiguna S.W. Utama Adiguna S.W. Utama Aditya W. Putra Aditya Wirawantoro Putra Aditya Wirawantoro Putra Aditya Wirawantoro Putra Ai Nurhayati Anang Widigdyo Anang Widigdyo Anang Widigdyo Anang Widigdyo Aulia Adisti Meisyah Azis, Rosidi Bagus Prasetiyo Choirul Anwar Chusnul Chotimah Chusnul Chotimah DAVID KURNIAWAN David Kurniawan David Kurniawan David Kurniawan David Kurniawan Domas Galih Patria Domas Galih Patria Domas Galih Patria Dwi Retnaningtyas Utami Elfira Oktaviani Hyldegardis Naisali Isymiarni Syarif Joni Kusnadi Kusumawati, Rinda Mahmudah, Nur Aini Muhammad Khoirun Niam Muntasir, Muntasir Niam, Muhammad Khoirun Nur Aini Mahmudah Nur Aini Mahmudah Nur Aini Mahmudah Nur Aini Mahmudah Nurtalitha Alifia Rochma Nurthalita Alifia Rochma Panji Purnomo Panji Purnomo Purnomo, Panji Putra, Aditya W. Rinda Kusumawati Rinda Kusumawati Rochma, Nurtalitha Alifia Rukmi, Widya Dwi Siti Zubaidah Sriani Suriati Lubis Sutrisno Adi Prayitno Sutrisno Adi Prayitno Sutrisno AdiPrayitno Tutik Murniasih Utami, Dwi Retnaningtyas Wulan Okta Windari Yanna Naila Zulfa