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All Journal Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Serambi Engineering J-Kesmas: Jurnal Kesehatan Masyarakat (Indonesian Journal of Public Health) Jurnal Pengabdian Masyarakat: Darma Bakti Teuku Umar Jurnal Biogenerasi Marine Kreatif Journal of Nutrition Science Jurnal Teknologi Pengolahan Pertanian Teknologi dan Industri Pertanian Indonesia MEDALION JOURNAL: Medical Research, Nursing, Health and Midwife Participation Nutrition Scientific Journal Polyscopia Journal Serambi Engineering (JSE) Jurnal Ilmu Kesehatan Masyarakat (The Public Health Science Journal) Jurnal Pengabdian Mitra Indonesia
Hanif Muchdatul Ayunda
Department Of Nutrition, Faculty Of Health Sciences, Universitas Teuku Umar
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Peningkatan Nilai Ekonomi Minyak Pala Aceh Selatan melalui Inovasi Produk Roll-On Aromaterapi (RefreshCare) Risnadi Irawan; Rollis Juliansyah; Hanif Muchdatul Ayunda; Aidil Syahputra; Rahmatul Magfirah; Aris Aris; Teuku Farizal; Husnaina Mailisa Safitri
Jurnal Pengabdian Masyarakat: Darma Bakti Teuku Umar Vol 8, No 1 (2026): Januari-Juni
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/baktiku.v8i1.13660

Abstract

South Aceh is known as a producer of quality nutmeg oil, but the economic value received by farmers is relatively low because sales are dominated by raw materials. This community service aims to increase the added value of nutmeg oil through the innovation of aromatherapy roll-on products branded RefreshCare and improve the institutional capacity of the Subur Jaya Farmers Group in Pucok Krueng Village. The method used is Community Partnership Empowerment, including: (1) Identification and Socialization, (2) Technical Training and Workshops, (3) Production Assistance and Quality Testing, and (4) Implementation of Digital Marketing Strategies. The results of the activity showed significant improvements in production and management aspects. Partners successfully produced 500 units of RefreshCare prototypes with a standard formula (70% South Aceh nutmeg oil, 20% supporting essential oils, 10% carrier oil). Partners' technical skills increased from 40% to 85%. From an economic perspective, the digital marketing initiative succeeded in selling 200 units in the first month, contributing to a 25% increase in partner income from crude oil sales. This innovation creates new jobs and strengthens the image of South Aceh nutmeg as a downstream commodity with high sales value and competitiveness, while also becoming a model for micro-economic empowerment based on local potential.
Formulation, Sensory, and Nutritional Characterization of Snack Bars Made from Moringa (Moringa oleifera) and Lumi-Lumi Fish (Harpodon nehereus) Willi Yanti Rumapea; Hanif Muchdatul Ayunda; Safrida Safrida; Irzal Fanany
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol. 9 No. 1 (2025)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2025.9.1.26972

Abstract

Moringa oleifera leaves and Lumi-lumi (Harpodon nehereus) contain beneficial nutrients for the human body. The potential utilization of both materials as fortifying agents can improve the nutritional content of snack bars. This research aims to analyze the influence of moringa flour and lumi-lumi fish formulation on the sensory and chemical characteristics of snack bar products. The research design employed an experimental design with a Completely Randomized Design (CRD) involving three treatments: P1 (12 g moringa leaves + 30 g lumi-lumi), P2 (21 g + 30 g), and P3 (30 g + 30 g). Each treatment underwent proximate and organoleptic testing with 74 untrained panelists. The results showed significant differences in color and taste indicators between formulations (p-value <0.001 and 0.035), but no significant differences in aroma and texture (p-value 0.210 and 0.118). Formulation P1 was the most preferred by panelists. Its nutritional content includes 17.58% water, 2.78% ash, 22.18% fat, 2.83% protein, and 56.60% carbohydrates. In conclusion, snack bars made with a combination of moringa flour and lumi-lumi may serve as an acceptable alternative for meeting community macronutrient needs and support local food diversification.
Co-Authors Abdiel Khaleil Akmal Adelina Irmayani Lubis Adib Adib Adib Adib Afwa Hayuningtyas Afwa Hayuningtyas Ahmad Syafiq Aidil Syahputra Alamsyah , Teuku Anita, Elva Anwar, Sufyan Arif Iskandar Aripin Ahmad, Aripin Aris Aris Azhar Azis Boing Sitanggang Bakhtiar, Bakhtiar. Darmawan Darmawan Dinda Rahma Yanti Dwi Sarah, Adinda Mutiara Dwi Sarah, Adinda Mutiara Eva Herlina Farizal, Teuku Febriansyah, Muhammad Irfan Feliatra Fikri Faidul Jihad Fransiska Rungkat Zakaria Giyanturi, Anggi Hamdi Harmen Hery Widijanto Husnaina Mailisa Safitri Ibrahim Idram, Irwansyah Irawan, Risnadi Irzal Fanany Iskandar, Wardah Ismail Sulaiman Itza Mulyani Khairunnas Khairunnas, Khairunnas Laila Apriani Hasanah Harahap Maiza Duana Maiza Duana Marbun, Wawa Marissa Marlinda Marlinda Marniati Marniati Muhammad Irfan Febriansyah Muhibbul Subhi Muliadi, Teuku Mulyani, Itza Mustafa Kamal Mustafa Kamal NASRIANTI SYAM Noer Octaviana Maliza Nofia, Lisa Nyak Amir Putri Rahma Aulia Putri, Enda Silvia Rahma, Cukri Rahmatul Magfirah Rinawati Rollis Juliansyah Safrida Safrida Safrida Safrida Safrida Safrida Safrida Safrida Safrida, Safrida Septiani Septiani Sri Wahyuni Muhsin Suci Eka Putri Sufyan Anwar Sukma Elida Syahriza Irtantri Syarifah Rohaya T. M. Azis Pandria Wardah Iskandar Willi Yanti Rumapea