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All Journal Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat JURNAL PANGAN Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Jurnal Pusat Inovasi Masyarakat Jurnal Gizi dan Kuliner Jurnal Ilmu Gizi dan Dietetik
Muhammad Aries
Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, Institut Pertanian Bogor, Bogor 16680, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences

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Formulation of Chicken Nuggets with the Addition of Chicken Liver as a Product Rich in Iron and Vitamin A for Adolescent Females Wibisono, Himawan Haryo; Aries, Muhammad; Nasution, Zuraidah
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.52-54

Abstract

The purpose of this study was to develop chicken nuggets with the addition of chicken liver and analyze their nutritional content. Nugget with 10% chicken substituted with chicken liver was the selected formulation. The nutrient profile of the selected nugget formula was: 56.8 g/100 g moisture, 1.46 g/100 g ash, 14.66 g/100 g protein, 6.5 g/100 g fat, 12.92 g/100 g carbohydrates, 16.39 mg/100 g iron, and 760.16 RE /100 g vitamin A. One serving of the selected nugget formula is equivalent to 100 g (4 pieces) that contribute 168 kcal energy. The selected formulations have met the claims for low fat, high in iron and vitamin A, and source of protein.
Development of Iron- and Vitamin A-Rich Dim Sum from Gourami (Osphronemus goramy) and Chicken Liver for Women of Reproductive Age Putri, Adinda Sekar Damar; Aries, Muhammad; Nasution, Zuraidah
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.55-57

Abstract

This study aims to develop and investigate the nutritional value of gourami dim sum products with chicken liver substitution. The research phase includes formulation and nutrient content analysis. Based on the results, one serving of selected formula of gourami dim sum can provide 6.4% to 7.1% of the energy requirement. The dim sum can be claimed as a low in fat and high in iron and vitamin A product.
Physicochemical and Sensory Properties of Plant-Based Milk Alternative Produced from Pigeon Pea and Soybean Azra, Jeallyza Muthia; Nurdiani, Reisi; Nasution, Zuraidah; Aries, Muhammad; Sutiari, Ni Ketut
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 2 (2025): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2025.36.2.167

Abstract

The popularity of plant-based milk alternatives (PBMA) has been growing due to environmental concerns and health benefits. This study aimed to develop and evaluate a novel PBMA formulation combining pigeon pea and soybean at three different ratios (40:60, 50:50, and 60:40), focusing on their physicochemical characteristics, sensory properties, and antioxidant activity. In this study, significant differences (p<0.05) were found in the physicochemical properties of the samples, while sensory acceptability showed no significant differences (p>0.05). Increasing the proportion of pigeon pea resulted in a lower level of ash, protein, fat, color, viscosity, and pH, while the content of moisture, carbohydrate, and soluble solids increased. The formulations contained 91.84‒92.39% moisture; 0.09‒0.12% ash; 0.80‒1.48% protein; 0.81‒1.04% crude fat; and 5.52‒5.91% carbohydrate. Additionally, they had lightness values of 59.74‒68.57; greenness/redness values of -0.53‒0.68; yellowness values of 6.60‒8.13; viscosities of 11.42‒12.50 cP; soluble solids of 6.00‒9.00 °Brix; and pH of 6.69‒6.72. The sensory evaluation ranged from “neither like nor dislike” to “slightly like” (5.24–5.97 on a 9-point scale), indicating moderate acceptability across all formulations. Despite being acknowledged as having a beany aroma, the panelists identified sweet and creamy notes with low bitterness in the sample, contributing to a relatively pleasant flavor. Furthermore, the 50:50 pigeon pea-to-soybean formulation contained daidzein as the predominant isoflavone and demonstrated high antioxidant activity (91.90% DPPH inhibition). These findings suggest that the developed PBMA is a promising functional beverage with good nutritional and sensory qualities.
Peningkatan Resiliensi Kelompok Petani Padi terhadap Banjir melalui Pemilihan Varietas di Desa Ciuyah, Kabupaten Cirebon Ferindian Falatehan, Sriwulan; Aries, Muhammad; Nurdinawati, Dina; Sholichin, Sholichin; Nindita, Anggi
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 12 No. 1 (2026): Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.12.1.1-13

Abstract

Flood disasters, as one of the major impacts of climate change, often exert significant pressure on rice-farming communities, particularly in sustaining production and ensuring food security. Strengthening the resilience of farmer groups in flood-prone areas requires targeted learning processes and well-structured social organization. These two aspects are essential in enhancing resilience through: a) The selection of rice varieties adaptive to climate change and b) The utilization of social institutions to address flood challenges. The Dosen Pulang Kampung (Dospulkam) program of IPB University was implemented in Ciuyah Village, Cirebon regency, to facilitate resilience improvement among rice farmer groups through an integrated training program. The training encompassed the selection of rice varieties and the enhancement of farmer group capacity in managing irrigation resources. The integrated training was conducted from 7‒9 July 2025. The method was conducted through focus group discussions (FGDs), small group discussions, lectures, field surveys, and the distribution of stimulus assistance in the form of IPB 9G seeds, IPB 13S seeds, and IPB 9G rice. Training participants were organized at two levels: group and village. At the community level, 23 community participants represented eight groups from the village; meanwhile, decision-makers, including the village government, the Combined Farmers Group, and village extension workers, were also involved. The results indicated that farmer groups developed a strong understanding of the use of IPB 9G as a climate-smart variety and optimized collective action through social institutions to address irrigation channel constraints. This program has contributed to enhancing the adaptive capacity of rice farmer groups to flood disasters caused by climate change.
Co-Authors Abdel Rahim Salaby Afwan, Fahrian Aif Agung, Sangaji Permono Ahsan, Muhammad Zaidan Almira, Bellinda Alsyah, Aurelia Vania Ammar Abiyu Bassam Anna Vipta Resti Mauludyani Asya Oktiani Baehaqi Banupa, Zoraya Nurafifa Cesilia M Dwiriani Dina Nurdinawati, Dina Drajat Martianto Egayanti, Yusra Eka Purna Yudha Evy Damayanthi Fany Octaviana Ferindian Falatehan, Sriwulan Firdaus, Robby Akmal Gina Oktaviani Sabrina Hadi Riyadi Hardinsyah Hendratno Tuhiman Himawan Haryo Wibisono Ida Ayu Putu Sri Widnyani Imaniar, Nia Iskandar, Allamah Shabrina Laut, Bimaris Tranoya MADE ASTAWAN Mahira, Hafshah Ayna Mira Dewi Mufidah Ghina Zahro Muhajirin, Muhammad Sabilal Muhammad, Mirza Hafiz Nadya Karunia Putri Nasution, Zuraidah Naufal Muharam Nurdin Nento, Putri Rahmawati Ni Ketut Sutiari Nindita, Anggi Nunuk Januwati Nurdiani2, Reisi Nurulhaq, Fauziah Putri Rialdi, Athifah Putri, Adinda Sekar Damar Rahman, Nazwa Aulia Ramadhina, Rakanita Faatihah Reisi Nurdiani, Reisi Resa Ana Dina Rimbawan , Rizki Mauludin Sardi, Lorita Amanda Shabah, Zia Mu’tazzah Sholichin Sholichin, Sholichin Sofie Dehan Fahlevie Sri Devi Syauqiyyah, Anny Nila Verdiyanto Ramadhan Wahyuni, Silvia Sry Wibisono, Himawan Haryo Windardi, Ika Puspa Yayat Heryatno Zahra, Alifa