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All Journal Journal of Food and Pharmaceutical Science Berkala Perikanan Terubuk Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Pengolahan Pangan Asian Journal of Aquatic Sciences Reswara: Jurnal Pengabdian Kepada Masyarakat Unri Conference Series: Community Engagement Journal of Rural and Urban Community Empowerment JURNAL AGROINDUSTRI HALAL PERTANIAN TROPIK Jurnal Riset Rumpun Ilmu Hewani (JURRIH) Community: Jurnal Pengabdian Kepada Masyarakat Journal of Fisheries and Marine Applied Science Andalasian International Journal of Social and Entrepreneurial Development Journal of Food and Pharmaceutical Sciences Journal of Humanities and Social Studies Impression : Jurnal Teknologi dan Informasi Jcommits : The Journal of Community Empowerment, Innovation, and Sustainability Jurnal Studi Islam Indonesia (JSII)
Ayu Diana
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Fortifikasi Tepung Ikan Pada Cendol Sebagai Minuman Kaya Protein Di Desa Sungai Paku Kecamatan Kampar Kiri Kabupaten Kampar Dewita, Dewita; Desmelati, Desmelati; Diana, Ayu; Yunita, Imelda; Fikri, Muhammad Zakiyul; Sidauruk, Santhy W.; Syahada, Melania
Unri Conference Series: Community Engagement Vol 7 (2025): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.7.109-113

Abstract

Indonesian society’s protein consumption remains low, particularly among lower-income groups. One strategy to improve protein intake is fortifying traditional foods. Cendol, a popular Indonesian beverage, was selected as the fortification medium using fish flour as a rich protein source. This community service project aimed to enhance nutritional knowledge, production skills, and public acceptance of fortified cendol with fish flour. The methods included nutrition education, a demonstration of fortified cendol preparation, and a simple organoleptic test. The results indicated an increase in participants’ knowledge of protein importance and positive acceptance of the fortified product. This innovation has the potential to support food security, improve nutrition, and create local food-based business opportunities.
Co-Authors Abd Syakura Ahmad Fauzan Lubis Ahyani Ridhayani Lubis Alfi Najua Nabila Andry Kurniawan, Mhd Anggi Ansari Ansari AR, Nur Hasnah Atika Zarefar A’La, Zakiatul Daniel Happy Putra Desmelati Desmelati Dewi Fortuna Ayu Dewi, Yossie Kharisma Dewita ' Dewita Dewita Dharma, Budi Elvi Suardi Endang Sholihatin Erpiani Siregar Fikri, M. Zakiyul Fortuna Ayu, Dewi Ginting, Febrian Dolinta Hermanto Imelda Yunita Imelda Yunita Lilis Nurjanah Lubis, Ahyani Ridhayani LUBIS, NOVITA SARI Marnida Yusfiani Marnida Yusfiani Mhd Andry Kurniawan Muchsin Harahap Muhammad Zakiyul Fikri Muhammad Zakiyul Fikri Nizar Parinduri, Armansyah Pitaloka, Mayang Puspa Putra, M. Hidayatullah Setia Dharma Putri Elvis, Shelby Julia Rafiqoh, Sri Rahmadini Payla Juarsa Rahmawati, Yulita Priswarizki Rahmayuni Rahmayuni, Rahmayuni Raswen Efendi RATNA SARI Resdati RIA ANGGRAINI Ridhayani Lubis, Ahyani Ridhayani, Ahyani Rossi, Evy Santhy Wisuda Sidauruk Saragih, Jasman Wanfaber Parningotan Septivan Wismo Pratama Sidauruk, Santhy W. Siregar, Rizky Febriansyah Situmeang, Johana Neli Sri Rafiqoh Syahada, Melania Syahputra, Andri Syahrul ' Syahrul Syahrul Syakura, Abd. Thio Zaki Pamungkas Vonny Setiaries Johan Wahyudi Wahyudi Yusfiani, Marnida Yusri, Jum’atri Yuyanti, Sri