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All Journal Poltekita : Jurnal Ilmu Kesehatan Journal of Food and Culinary FoodTech: Jurnal Teknologi Pangan Poltekita: Jurnal Pengabdian Masyarakat Svasta Harena: Jurnal Ilmiah Gizi Jurnal Pengabdian Masyarakat Svasta Harena
Wery Aslinda
Poltekkes Kemenkes Palu
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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A Fiber-Rich Dessert Made From Waste Plantain Peels: Dessert Kaya Serat Berbahan Dasar Limbah Kulit Pisang Raja Nurjaya Nurjaya; Wery Aslinda; Ginna Mahardina
Jurnal Pengabdian Masyarakat: Svasta Harena Vol. 2 No. 1 (2022): Agustus 2022
Publisher : Poltekkes Kemenkes Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33860/jpmsh.v2i1.792

Abstract

Food diversification is one way to improve the nutritional quality of food in meeting food needs. Banana is one of the local plants that is easy to grow in tropical areas such as Indonesia. Banana plant is a type of plant that does not know the season that is rich in nutritional value. The banana peel ice cream product is one example of food diversification as an effort to utilize local food waste, namely banana peels where the use of banana peels is still limited. The purpose of this activity is to utilize local food waste and provide information and examples of processing banana peel waste. The results of this activity show that the nutritional content for 1 ice cream recipe contains 4897.6 kcal of energy, 64.86 grams of protein, 233.52 grams of fat, 596.6 grams of carbohydrates and 91.74 grams of fiber. In 1 recipe can be made into 30 cups of ice cream with a weight of 70 gr each. This activity can be accepted by the community, the community can also understand how to process plantain peel waste into a fiber-rich ice cream dessert. It is hoped that food waste utilization activities can be carried out in a sustainable manner so that the community can increase knowledge and understanding related to food waste.
Education on a Balanced Nutritional and Anemia in Adolescents in Ampana Tete District: Edukasi Gizi Seimbang dan Anemia pada Remaja di Kecamatan Ampana Tete Dwi Erma Kusumawati; Ansar; Wery Aslinda; Diah Ayu Hartini
Jurnal Pengabdian Masyarakat: Svasta Harena Vol. 1 No. 2 (2022): Februari 2022
Publisher : Poltekkes Kemenkes Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33860/jpmsh.v1i2.978

Abstract

The female adolescent is an important target for stunting reduction efforts. Adolescence is a pubertal phase with fast physical, psychological, and social growth and development. Unicef reported in Adolescent Profile 2021 that 40% of adolescents aged 15-19 yo who have low food consumption variety is related to economic factors. This community service was a balanced nutrition and anemia education among female adolescents at Ampana Tete Sub-District, Tojo Una-Una Regency. This community service was conducted in two villages (Bantuga and Uebone). Activities conducted are balanced nutrition and anemia education, distribution of iron supplement tablets, and promotion of “My Meal Plate” by using the banner. The result of pre and post-test showed that the knowledge of female adolescents was increased after conducting education.
SENSORY EVALUATION OF NOODLES MADE FROM WALUH (Cucurbita Moschata) FLOUR AND SNAKEHEAD FISH (Channa striata) AS ALTERNATIF FOOD OF HIGH FIBER, VITAMIN A AND PROTEIN Adhyanti Adhyanti; Wery Aslinda; Marlinda Kartika Apandano
FoodTech: Jurnal Teknologi Pangan Vol 3, No 2 (2020): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v3i2.44328

Abstract

Food diversification efforts to reduce dependence on wheat flour by exploring other food potentials such as pumpkin pumpkin (Curcurbita Moschata) and snakehead fish (Channa Striata) which have long been known to the Indonesian public need to be done. The aim of this study was to determine the acceptability of noodles made frompumpkin flour and snakehead fish. Type of research is an organoleptic test (hedonic quality) on noodle products with 4 parameters, namely color, aroma, texture and taste. 1: 1: 1), product 2 (0: 1: 1), and product 3 (0.66: 1: 1). The panelists in this study were 25 somewhat trained researchers. The results show that the level of liking (acceptance) for product 1, product 2 and product 3 for color parameters respectively were 68%, 60%, 52%; aroma 40%, 52%, 44%; texture 36%, 48%, 48%; and taste 36%, 52%, 40%. The Kruskal wallis test showed no difference in color, aroma, texture, and taste for the all products. The conclusion is that the color parameters of product 1, product 2, and product 3 are accepted, while the aroma parameter received is product 2, and no texture parameter is accepted, and the taste parameter received is only product 2. It is recommended that further modification of the composition of the ingredients be made so that the texture of the noodles can be more acceptable. 
Co-Authors Abd Farid Lewa Ade Irma Yulianti Gunawan Adhyanti Adinda Adinda Agusrianto Aminuddin Aminudin Aminudin Amsal Andi Bungawati Andi Fatmawati Anna Veronica Pont Ansar Ansar Ansar Ansar Ansar Asrawaty Asrawaty Asri Widyayanti Asriani Azizah Saleh Azwar Azwar Azwar Azwar Bahja Baiq Emy Candriasih, Putu Christina Entoh Christine Christine Condeng, Baharuddin Dafrosia Darmi Manggasa Dedi Mahyudin Syam Diah Ayu Hartini Dian Kurniasari Dian Mega Listiawati Diana N. Sinurat Diana Nurhayati Sinurat Djadid Subchan Dwi Erma Kusumawati Dwi Kartika Dwi Yogyo Suswinarto Eka S. Riyanto Eka S. Riyanto Ekasari Dewi Pertiwi Elfyrah Faisal Erlina Erlina Evie, Sova Fahmi Hafid Faisal, Elvyrah Fajrillah Kolomboy Firdaus Hi Jahja Kunoli Ginna Mahardina Gusman Hadina, Hadina Hadriani Hamsiah Hamsiah Hamsiah Hamsiah Hanum Sasmita Hardin Hardin Hasbunsyah Hasbunsyah Hasdrini Hasdrini Hasdrini Hasnawati Hasnawati Hasni Hasni Hastuti Usman I Wayan Supetran Indro Subagyo Irawati Tampuyak Irsanty Collein Junaidi Junaidi Kadar Ramadhan Kasmawati Lili Suryani Linda Linda Linda Linda Lindanur Sipatu Lisda Widianti Longgupa Lisnawati Mardani Mangun Mardiani Mangun Marlinda Kartika Apandano Masda Masda Masda Masda Masudin Masudin Masudin Masudin Mercy Joice Kaparang Moammar Safari Mooammar Safari Muhammad Yani Muliani Nanda Dea Rizki Nasrul Ndama, Metrys Ni Made Ridla Nilasanti Ni Sayu Kadek Sri Astuti Nirva Rantesigi Nitro Galenso Novarianti Novarianti Nurarifah Nurarifah Nurfatimah Nurfatimah Nurindah Nurindah Nurindah Nurindah Nurjaya Nursafitri Olkamien J. Longulo Pangaribuan, Helena Raoda Raoda Raoda Rina Tampake Ros Arianty Rugayah Said Rusneni Salman Salman Salman Saman Selvi Alfrida Mangundap Sigit M. Nuzul Silfia, Niluh Nita Siti Hadijah Batjo Sitti Aminah Sony Bernike Magdalena Sitorus Sri M. Hasan Sri Musriniawati Hasan Sri Restu Tempali Sri Sutiwi Sri Yanti Kusika Sudarman H Melangka, Yulianus Sukmawati Sukmawati Sumarni Sumarni Sumiaty Sumiaty Supriadi Supriadi Abd Malik Syamsul Arifin Taqwin Taqwin Tjitrowati Djaafar Tondong, Henrietta Imelda Wijianto Yasmin H Yasmin H Yasmin H Yuridesi Nurani Putri Zainul