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All Journal Pro Food Jurnal Pengabdian Magister Pendidikan IPA PRIMA: Journal of Community Empowering and Services ABSYARA: Jurnal Pengabdian Pada Masyarakat Euler : Jurnal Ilmiah Matematika, Sains dan Teknologi Jurnal Agro Dedikasi Masyarakat (JADM) Jurnal Teknologi dan Mutu Pangan Alamtana
Rasyda, Riezka Zuhriatika
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Library & Information Science Mathematics Other

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Analisis Antioksidan dan Mutu Organoleptik Snack Bar dari Kacang Gude dan Ubi Jalar Kuning: Antioxidant Analysis and Organoleptic Quality of Snack Bars From Pigeon Pea and Yellow Sweet Potato Khotimah, Husnul; Dwikasari, Lingga Gita; Basuki, Eko; Cicilia, Siska; Rasyda, Riezka Zuhriatika; Saloko, Satrijo; Handito, Dody; Pawestri, Setyaning
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan: In Press
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.5360

Abstract

Snack bars were an easy‑to‑consume foods shaped like bars. Snack bars that circulated in the market at that time largely used imported raw materials and highlighted their value as sources of carbohydrates, protein, and fiber. But, snack bars as antioxidant sources had not existed up to that point. Local ingredients such as pigeon pea and sweet potato were used as alternative substitutes for imported ingredients due to their high antioxidant potential. This study aimed to determine the rasio effect of pigeon pea and sweet potato on the antioxidant activity and organoleptics of snack bars. The parameters tested were antioxidant activity, total phenolic content, and organoleptics (color, aroma, texture, and taste), assessed using scoring and hedonic methods. The results showed the best treatment  was the snack bar with 60% pigeon pea and 40% sweet potato ratio, which resulted 78.225% antioxidant activity, 11.063 total phenol content, a balanced distribution of black and yellow colors, a slightly beany aroma, a slightly crunchy texture, and a neutral taste.
Upaya Pencegahan Stunting Melalui Pelatihan Pengolahan Nugget Ikan bagi Kelompok Nelayan Bintaro Ampenan NTB Rasyda, Riezka Zuhriatika; Cicilia, Siska; Alamsyah, Ahmad; Pawestri, Setyaning; Afni, Nur; Dwikasari, Lingga Gita
PRIMA: Journal of Community Empowering and Services Vol 10, No 1 (2026): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v10i1.110719

Abstract

Stunting Prevention Efforts Through Fish Nugget Processing Training for Fishermen Groups in Bintaro Ampenan NTB. Stunting prevalence in West Nusa Tenggara Province (NTB) (24,6%) is still above the national rate (21,5%). One of the causes is the low diversity of food consumption from animal protein, including fish. The Bintaro Ampenan area is one of the marine fish production centers in NTB. Fishermen in this area still sell their catches fresh or minimally processed; if unsold, it quickly spoils and goes to waste due to their limited knowledge and skills regarding seafood processing. This community service activity aimed to empower these fishermen groups through the transfer of knowledge and appropriate technology about the processing of mackerel tuna nugget as an effort to prevent stunting. The activity used the method of training and hands-on practical assistance in processing fish nuggets. It was held on June 11, 2025, with 15 participants in Bintaro Subdistrict, Ampenan District, Mataram City, NTB Province. It ran smoothly, with participants showing high enthusiasm throughout the activity. The results showed an increase in the knowledge and skills of the fishing community regarding the processing of mackerel tuna nuggets. The increase in knowledge was reflected in the significant difference between the average pre-test score (59.00) and post-test score (85.00). The improvement in skills was reflected by the success of all participants (100%) in independently processing mackerel tuna nuggets. The Bintaro Ampenan fishermen group is expected to continue to produce fish nuggets independently and sustainably to optimize the potential of their area in an effort to help prevent stunting in their surrounding community.
Peningkatan Perekonomian Masyarakat melalui Pendampingan Pengolahan Rumput Laut KWT Rasa Saling Sayang Iemaaniah, Zuhdiyah Matienatul; Rasyda, Riezka Zuhriatika; Riyayanatasya, Yy Wima; Azzuandi, Abdul Majid; Marita, Dinda; Putra, Rizki Masyhadani
PRIMA: Journal of Community Empowering and Services Vol 9, No 2 (2025): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v9i2.108163

Abstract

Improving the Community's Economy through Seaweed Processing Assistance for KWT Rasa Saling Sayang.  Seaweed is a marine product with great economic potential for communities. It contains antioxidants and beneficial substances. Seaweed is consumed both raw and in processed forms. Besides food, it is used in cosmetics, pharmaceuticals, animal feed, fertilizers, and other products. The Rasa Saling Sayang Women Farmers Group (WFG), a food processing MSME in the Mandalika Special Economic Zone, also cultivates seaweed on Serenting Beach. However, limited processing skills among group members hinder the development of their seaweed business, resulting in a need for training and support in making processed seaweed products. This community service aimed to empower The Rasa Saling Sayang WFG’s members to turn fresh seaweed into higher value, longer lasting foods. The community service included socialization and hands on training on July 17 and 29, 2025, at the Rasa Saling Sayang WFG production house, attended by 20 participants. As a result, the group's skills in making seaweed based foods, such as flour, dodol, and jelly drinks, have increased from 6% before training to 100% after, a 94% improvement 
Co-Authors -, Sulaemah Aflah, Abid Jalaluddin Ahmad Alamsyah Amaliah, Wenny Amaliyah, Wenny Amaro, Moegiratul Anggraini, Ines Marisya Dwi Antesty, Sella Apriliyanti, Lia Ayudistira, Saufika Azzuandi, Abdul Majid Cicilia, Siska Dody Handito, Dody Eko Basuki, Eko Firman Fajar Perdhana Husnul Khotimah Lingga Gita Dwikasari, Lingga Gita Marita, Dinda Mi’raj Fuadi Nur Afni OKI SAPUTRA Pawestri, Setyaning Pertiwi, Made Gendis Putri Putra, Rizki Masyhadani Putri, Sasi Fhatmayani Qabul Dinanta Utama Riyayanatasya, Yy Wima Roja, Nabillah S., Ince Siti Wardatullatifah Satrijo Saloko Setyaning Pawestri Sicilia, Siska Sri Widyastuti Unsunnidhal, Lalu Wardatullatifah , Ince Siti Wardatullatifah S., Ince Siti Wiharyani Werdiningsih Yasa, I Wayan Sweca Yesica Marcelina Romauli Sinaga Zainuri Zainuri, Zainuri Zuhdiyah Matienatul Iemaaniah