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All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) JURNAL PERTANIAN Jurnal Peduli Masyarakat
Habsari, Windi
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Agriculture, Biological Sciences & Forestry Education Engineering Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Veterinary Other

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Antioxidant, Polyphenol, and Flavonoid Activity Testing of Anchovy Nuggets with Moringa Leaves and Cassava Leaves Substitution Habsari, Windi; Lestari, Dita; Hartanto, Willcent
Jurnal Pertanian Vol. 16 No. 1 (2025): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jp.v16i1.17106

Abstract

Moringa (Moringa oleifera) and cassava leaves (Manihot esculenta) are rich sources of bioactive compounds such as polyphenols, flavonoids, saponins, and tannins, which exhibit significant antioxidant activity. This study aimed to evaluate the antioxidant activity of ethanolic extracts of moringa and cassava leaves using the DPPH (2,2-Diphenyl-1-Picrylhydrazyl) method. Results revealed that moringa leaf extract demonstrated weak antioxidant activity with an IC50 value of 699,83±7,3409 ppm, compared to Vitamin E (IC50 4.91 ppm). Moringa and cassava leafs, however, exhibited significant antioxidant activity, particularly in scavenging free radicals, attributed to their polyphenol and flavonoid content. This study highlights the potential of both leaves as natural ingredients for enhancing the antioxidant capacity of food products, although higher concentrations are required to match the effectiveness of synthetic antioxidants.
Peningkatan Daya Saing UMKM melalui Kurasi Produk: Pengabdian Masyarakat di Sentra Wisata Kuliner (SWK) Lidah Wetan Habsari, Windi; Sulistiya, Elma
Jurnal Peduli Masyarakat Vol 7 No 3 (2025): Jurnal Peduli Masyarakat: Mei 2025
Publisher : Global Health Science Group

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37287/jpm.v7i3.6494

Abstract

UMKM di Sentra Wisata Kuliner (SWK) Lidah Wetan menghadapi tantangan signifikan dalam meningkatkan daya saing produk mereka, terutama terkait kualitas produk, kemasan, serta akses ke pasar yang lebih luas. Pengabdian masyarakat ini bertujuan menerapkan strategi kurasi produk untuk memberdayakan UMKM agar dapat meningkatkan kualitas produk serta efektivitas pemasaran. Metode yang digunakan meliputi identifikasi kebutuhan, pendampingan dalam pengurusan legalitas seperti NIB dan sertifikasi halal, pelatihan perbaikan kemasan dan branding, serta penguatan pemasaran digital melalui media sosial dan platform online. Hasil kegiatan menunjukkan peningkatan signifikan pada aspek legalitas usaha, kualitas kemasan, dan penggunaan media digital sebagai sarana pemasaran. Akibatnya, sebagian besar pelaku UMKM mampu memperluas jangkauan pasar dan mengalami peningkatan penjualan hingga 30% dalam waktu tiga bulan pasca-pendampingan. Selain itu, pendampingan ini meningkatkan kapasitas pengetahuan dan kepercayaan diri pelaku usaha dalam mengelola dan mengembangkan usahanya secara mandiri. Temuan ini mengindikasikan bahwa kurasi produk yang terintegrasi dengan pelatihan dan pendampingan merupakan model pemberdayaan UMKM yang efektif untuk bersaing di pasar modern
Physical and Chemical Analysis of Anchovy Nuggets with Additional Moringa and Cassava Leaves to Prevent Stunting Habsari, Windi; Lestari, Dita Ayu; Hartanto, Willcent Twinatmaja
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 3 (2025): June 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i3.879-886

Abstract

Supplementation of moringa and cassava leaves in anchovy nuggets has can improve nutrition value. The aim of this study was to evaluate the effect of moringa and cassava leaves in enriching nutrition of anchovy nugget. The experiment was performed with five compositions (anchovy:moringa leaves:cassava leaves), namely F0 (100:0:0), F1 (96:2:2), F2 (92:4:4), F3 (88:6:6) and F4 (84:8:8). The physical parameters included color analysis and organoleptic test using 5 points hedonic test involved 25 panelist. Nutritional content was determined through proximate analysis. Results show that addition of moringa and cassava leaves decreased the color of anchovy nuggets, except the yellowness which was significantly increased in F3 treatment. The highest protein content was obtained from F4 formulation, the highest carbohydrate content was given by F3 and F4 treatments, and the lowest fat content was provided by nuggets from F3 and F4. The highest organoleptic score was F0 for taste, F2 and F3 for flavor, F3 for color, and F3 and F4 for overall scores. The supplementation of leaves generate unpleasant flavor. The addition of 6 g moringa and cassava leaves improve nutritional value of anchovy nuggets with acceptable sensory attributes that can be employed to solve stunting problem. Keywords: Anchovy nugget, Cassava leaf, Moringa leaf, Physico–chemical, Stunting.
Co-Authors Elma Sulistiya Hartanto, Willcent Hartanto, Willcent Twinatmaja Lestari, Dita Lestari, Dita Ayu