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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Mina Sains Sarwahita : Jurnal Pengabdian Kepada Masyarakat Unri Conference Series: Community Engagement Journal of Rural and Urban Community Empowerment PERTANIAN TROPIK Jurnal Riset Rumpun Ilmu Hewani (JURRIH) Jurnal Pengabdian Masyarakat Bangsa Journal of Fisheries and Marine Applied Science Andalasian International Journal of Social and Entrepreneurial Development
Muhammad Zakiyul Fikri
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Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Training For The Development Of Extensive Materials In The Digital Era As A Solution To Fisheries Extension Activities With Digital Submitting Of Information Lubis, Ahmad Fauzan; Diana, Ayu; Fikri, Muhammad Zakiyul; Syahputra, Andri
Andalasian International Journal of Social and Entrepreneurial Development Vol. 1 No. 02 (2021): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.1.02.17-20.2021

Abstract

Background: snacks or fast food are currently favored by children's and even dominate the foodmarket. This food has penetrated all regions and its development very fast from day to day. This increase inconsumption of snacks is not followed by an increase in the nutritional value in them and most of the snacksas children's snacks that are currently circulating contain many substances that are harmful to health, such asdyes, preservatives and excessive MSG. This cannot be allowed to continue because it also affects theintelligence of children. This requires a media as the delivery of information to the public as a whole. One ofthe media that can convey information globally is information that is connected to the internet network,especially in streaming videos on social media channels. In order to raise awareness of the Indonesianpeople, especially the people of Tanjungbalai about the benefits and advantages of eating fish, so Departmentof Fish Processing Technology Polytechnic Tanjungbalai (TPHP POLTAN) carries out training activities forthe creation of extension materials in the digital era. The desired result of this activity is that students cancreate counseling materials through video media, blogs/vlogs that are presented online. Method : The formof this activity consists of providing material and making video demos. The materials provided in thisactivity are: 1) Fish Product Diversification, 2) Processed Product Quality Management and 3) Video makingand editing tutorials. Result : the training process in making video demos of making products from fisheryproducts as a form of counseling material for the community to be able to make their own snacks that aremore nutritious and have a delicious taste. The stages in this training are as follows: 1) Participants makevideo material to be made, 2) Shoot or record videos according to the material, and 3) Participants do videoediting to get a good video.
Inovasi Pengolahan Cendol Instan Berprotein Tinggi dengan Fortifikasi Tepung Ikan Gabus Dewita, Dewita; Desmelati, Desmelati; Diana, Ayu; Yunita, Imelda; Fikri, Muhammad Zakiyul; Sidauruk, Santhy Wisuda; Siregar, Rizky Febriansyah
Journal of Rural and Urban Community Empowerment Vol. 7 No. 1 (2025): Oktober
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jruce.7.1.83-88

Abstract

Inovasi Pengolahan Cendol Instan Berprotein Tinggi dengan Fortifikasi Tepung Ikan Gabus bertujuan untuk mengatasi masalah kekurangan gizi, khususnya asupan protein, di kalangan masyarakat. Tepung ikan gabus yang kaya akan protein dan asam amino esensial dipilih sebagai bahan fortifikasi untuk meningkatkan kualitas gizi produk cendol instan. Tujuan dari inovasi ini adalah untuk memberikan solusi praktis dan bergizi melalui pengolahan cendol instan yang mudah diakses oleh masyarakat. Hasil dari pengolahan ini menunjukkan peningkatan kandungan protein dalam cendol instan, menjadikannya alternatif pangan yang lebih bergizi dibandingkan produk sejenis yang ada di pasaran. Pembahasan dalam inovasi ini mencakup teknik fortifikasi yang tepat dan manfaat dari tepung ikan gabus dalam meningkatkan nilai gizi, serta penerapan teknologi yang sederhana namun efektif. Kesimpulan dari inovasi ini adalah bahwa pengolahan cendol instan dengan fortifikasi tepung ikan gabus dapat menjadi solusi yang efektif untuk meningkatkan konsumsi protein masyarakat, sekaligus memanfaatkan bahan baku lokal yang terjangkau, sehingga dapat memenuhi kebutuhan gizi dengan cara yang lebih mudah dan praktis
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 Agam, Beryaldi Ahmad Fauzan Lubis Andarini Diharmi Ayu Diana Danil Danil Desmelati Desmelati Dewita Dewita Ella Salamah Elvi Suardi Farmiansyah, Eko Imelda Yunita Januardi, Uray Khoiriah Kristiandi, Kiki Masnita, Masnita Maulana, Tan Dede Merdekawati, Dewi Mery Sukmiwati Nofri Sandria Nurul Fatimah Yunita Pandika, Edo PUTRIANA SARI SIRAIT Santhy Wisuda Sidauruk Sidauruk, Santhy W. Sigiro, Oktavia Nurmawaty Siregar, Rizky Febriansyah Sumarto Sumarto Sumarto Suparmi Suparmi Suparmi Syahada, Melania Syahputra, Andri TATI NURHAYATI Yusfiani, Marnida