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All Journal Mimbar Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis AcTion: Aceh Nutrition Journal Jurnal Pertanian Agros Seminar Nasional Lahan Suboptimal CERMIN: Jurnal Penelitian Jurnal Ilmiah Agribios Jurnal Pengabdian Masyarakat (ABDIRA) MIMBAR INTEGRITAS Innovative: Journal Of Social Science Research Jurnal Gizi dan Kesehatan The International Journal of Studies in Social Sciences and Humanities (IJOSSH)
Fitriyaningsih Fitriyaningsih
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Memperkenalkan dan Mempraktikan Booklet Resep Pemanfaatan Bahan Pangan Lokal untuk Mencegah Stunting dengan Nama Formula Sehat di Desa Kainbaun Fitriyaningsih, Fitriyaningsih; Panjaitan, Tiolina Klara; Simanihuruk, Ramatian; Simbolon, Romida
Jurnal Pengabdian Masyarakat (ABDIRA) Vol 6, No 1 (2026): Abdira
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/abdira.v6i1.1549

Abstract

Stunting remains one of the major nutritional problems in Indonesia, particularly in rural areas. Efforts to prevent stunting need to be carried out through nutrition education and the utilization of local food resources available in the community. This study/community service aims to introduce and implement the Formula Sehat Recipe Booklet as a nutrition education medium based on local food in Kainbaun Village. The methods used include socialization, cooking demonstrations, and family assistance in processing local food ingredients into balanced nutritious menus. The booklet contains simple recipes with adequate protein, vitamins, and minerals tailored to the needs of children and pregnant women. The results of the activity showed an increase in community knowledge regarding the importance of balanced nutrition, as well as skills in processing local food into healthy meals. Thus, Formula Sehat through this recipe booklet is expected to serve as a practical and sustainable strategy to prevent stunting in Kainbaun Village.
Effects of moringa leaf powder substitution on organoleptic characteristics, iron, and vitamin C of calamansi orange gummy candy Salwa, Nabila; Ahmad, Aripin; Fitriyaningsih, Eva; Novita, Rosi; Arifin, Syuja’ Rafiqi; Nuraskin, Cut Aja
AcTion: Aceh Nutrition Journal Vol 10, No 4 (2025): December
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v10i4.2816

Abstract

Gummy candy is widely consumed but generally low in micronutrients. Fortification with local ingredients rich in iron and vitamin C may improve its nutritional value. This study aimed to determine the effects of substituting moringa (Moringa oleifera) leaf powder solution on the organoleptic characteristics, iron content, and vitamin C levels of calamansi orange gummy candy. This experimental study employed a Completely Randomized Design and was conducted at the Food Laboratory, Department of Nutrition, Poltekkes Kemenkes Aceh, with chemical analyses performed at BSPJI Banda Aceh from November to December 2024. Three formulations with 30%, 40%, and 50% moringa leaf powder solution were prepared in triplicates. The organoleptic acceptance (color, taste, aroma, and texture) was evaluated using a hedonic test by 30 semi-trained panelists. Iron content was analyzed using atomic absorption spectrophotometry, and vitamin C content was determined by titration. Data were analyzed using analysis of variance (ANOVA), followed by Duncan’s Multiple Range Test (α = 0.05). The results showed that the substitution significantly affected the iron and vitamin C content (p < 0.001). Iron levels increased significantly with higher substitution levels (0.16 ± 0.01, 0.21 ± 0.00, and 0.26 ± 0.02 mg per 25 g; Duncan a < b < c). Vitamin C levels also differed significantly, with the 30% formulation showing higher values than the 40% and 50% formulations (3.31 ± 0.00 mg vs. 3.10 ± 0.01 mg and 3.03 ± 0.00 mg per 25 g, respectively; Duncan a > b = b). In conclusion, substitution with moringa leaf powder solution improves the micronutrient content of calamansi gummy candy, with the 50% formulation providing the highest iron content.
Co-Authors Abdullah Muhlis Arifin, Syuja’ Rafiqi Aripin Ahmad, Aripin Bauk, Kristiani Cut Aja Nuraskin Hayati, Zainiatul Joni Murti Mulyo Aji Justian, Dini Mayangsari, Andina Nadila, Sinta Putri Nunung Sri Mulyani Nurasiah Nurasiah Panjaitan, Tiolina Klara Puryantoro P Putra, Aldi Aldila Rachmawati Rachmawati Rosi Novita, Rosi Salwa, Nabila Saniyah, Umniyatun Simanihuruk, Ramatian Simbolon, Romida Soetriono Soetriono Sulistyaningsih Tria Damayanti Untari, Wiwik Sri