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All Journal Jurnal Gizi dan Pangan Journal of Nutrition College Jurnal Riset Gizi GIZI INDONESIA AcTion: Aceh Nutrition Journal Argipa (Arsip gizi dan Pangan) Amerta Nutrition Jurnal Abdimas PHB : Jurnal Pengabdian Masyarakat Progresif Humanis Brainstorming Poltekita: Jurnal Pengabdian Masyarakat Binawan Student Journal Jurnal Ilmiah Kesehatan (JIKA) Jurnal Pangan Kesehatan dan Gizi (JAKAGI) Jurnal Riset Gizi Media Gizi Pangan Jurnal Abdimas Kesehatan Jurnal Akademika Baiturrahim Jambi Jurnal Riset Gizi
Agestika, Lina
Program Studi Gizi, Fakultas Ilmu Kesehatan Dan Teknologi, Universitas Binawan, Jakarta, Indonesia
Automotive Engineering Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Education Environmental Science Health Professions Immunology & microbiology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Substitusion of Mackerel (Rastrelliger sp) on Nugget Products as Emergency Food Nur Addiniawati; Mia Srimiati; Lina Agestika
Jurnal Ilmiah Kesehatan (JIKA) Vol. 6 No. 3 (2024): Volume 6 Nomor 3 Desember 2024
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/jika.v6i3.855

Abstract

In emergencies, ensuring proper nutrition for toddlers is crucial, including the availability of specialized food products such as mackerel-based nuggets. This study aim to evaluate the impact of mackerel substitution on organoleptic characteristics, proximate composition, fatty acid profile, and Vitamin D content in nuggets as emergency food. The research employed an experimental approach using a completely randomized design (CRD) with three treatment groups and one control: F0 (0%), F1 (40%), F2 (50%), and F3 (60%). Organoleptic data were analyzed using the Kruskal-Wallis, and the Mann-Whitney test to determine statistical significance. Meanwhile, proximate composition (protein, fat, carbohydrates, moisture content, and ash content), fatty acid profile, and vitamin D levels were examined using an independent t-test. Findings from the hedonic test revealed that F3 (60%) was the most preferred formula. This formula exhibited a slightly brownish color, a strong aroma, a somewhat soft texture, and an intense flavor. Proximate analysis showed that F3 contained 16,18 g of carbohydrates, 2,88 g of fat, 21,65 g of protein, 2,24 g of ash, and 57,05 g of moisture. Additionally, its fatty acid composition included 0,0864% DHA, 0,0079% EPA, 0,1005% omega-3 fatty acids, 0,3083% omega-6 fatty acids, 1,255% omega-9 fatty acids, and 0,0096% linolenic acid. The vitamin D content in this formula was recorded at 1,13 mcg. The study results indicated significant differences between the control and the selected formula in terms of proximate composition, fatty acid profile, and Vitamin D levels. Therefore, incorporating mackerel into nugget production can enhance the product's organoleptic characteristics
Peningkatan Produksi, Diversifikasi dan Pengemasan Produk Pada UMKM Gula Aren di Cianjur Jawa Barat Ratnayani, Ratnayani; Wahyu, Syafrima; Riyadi, Sugeng Ahmad; Agestika, Lina
Jurnal Pengabdian Masyarakat Progresif Humanis Brainstorming Vol 6, No 1 (2023): Jurnal Abdimas PHB : Jurnal Pengabdian Masyarakat Progresif Humanis Brainstormin
Publisher : Politeknik Harapan Bersama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30591/japhb.v6i1.4380

Abstract

Gula aren merupakan salah satu produk lokal yang dihasilkan oleh UMKM di Desa Majalayaa, Cianjur, Jawa Barat. Dalam menjalankan usahanya, UMKM ini masih menghadapi permasalahan, yaitu bidang produksi dan pengemasan produk. Tim pengabdi Universitas Binawan melakukan kegiatan Pengabdian kepada Masyarakat (PKM) yang bertujuan untuk memperbaiki dan meningkatkan produksi serta pengemasan produk. Metode yang dilakukan yaitu melalui workshop dan pembinaan UMKM gula aren. Mitra dalam kegiatan ini adalah UMKM gula aren Mustofa Jaya (6 orang). Setelah workshop, dilakukan pendampingan dan evaluasi pelaksanaan program. Hasil pengabdian menunjukkan terjadi kenaikan produksi gula aren dari 15 kg/minggu menjadi 17 kg/minggu. Selain itu, variasi gula aren tidak hanya dalam bentuk silinder ukuran 350 g tetapi juga dalam bentuk kotak ukuran 2x2 cm sehingga lebih praktis dalam penggunaannya. Dari sisi pengemasan digunakan standing pouch transparan ukuran 250 g dan 500 g. Dengan pengemasan ini gula aren dapat  dipasarkan ke berbagai wilayah. Hasil pengabdian juga menunjukan terjadinya peningkatan permintaan dari wilayah di luar lokasi produksi. Hal ini menunjukkan bahwa gula aren ukuran kecil memiliki potensi untuk dikembangkan lebih lanjut dan memerlukan dukungan sisi pemasaran secara online.
Co-Authors Adhila Fayasari Alfian Helmi Andini Rahmah Sani Angga Rizqiawan Angga Rizqiawan Annisya Nur Rachmi Ramdhani Befi Sundari Ernie Halimatushadyah Hakiem Afrizal, Sandra Hassya Maulida Iskari Ngadiarti Iskari Ngadiarti Jennie, Renan Prasta Khalissa Fathin Anshari Lukiah Mia Srimiati Mita Arini Nur Addiniawati Nyuli Maulani Putri Ayu Mulia Rasyid Avicena Ratnayani Renan Prasta Jenie Ria Wati Riyadi, Sugeng Ahmad Rizqiawan, Angga Sani, Andini Rahmah Soekatri, Moesijanti Yudiarti Endang Syafrima Wahyu Tri Ardianti Khasanah Tri Ardianti Khasanah Vera Kasmira Vini Asri Pratiwi Yurisma, Mitha