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All Journal Jurnal Penelitian Pascapanen Pertanian Jurnal Teknologi Agroindustri AGRIMOR SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) GERVASI: Jurnal Pengabdian kepada Masyarakat Jurnal Kesehatan Indonesia Majalah Tegi Journal of Food System and Agribusiness (JoFSA) Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat Jurnal Pengabdian Mandiri Indonesian Journal of Community Empowerment Jurnal Pengabdian Nasional (JPN) Indonesia Alamtana Prosiding Seminar Nasional Pengabdian Masyarakat
Zukryandry Zukryandry
Politeknik Negeri Lampung
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Physical and Chemical Characteristics of Cookies Based on Modified Janten Banana Flour with Cassava Starch Substitution Zukryandry Zukryandry; Widia Rini Hartari; Maryanti Maryanti; Febrina Delvitasari
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 15 No. 1 (2026): February 2026
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v15i1.445-455

Abstract

Cookies are one of the most popular food products, widely favored for their crunchy texture and distinctive taste. However, their formulation generally relies on wheat flour, which limits the diversification of local food resources. This study was conducted to evaluate the effect of substituting modified janten banana flour with cassava starch on the physicochemical characteristics of cookies. Treatments consisted of various proportions of banana flour and cassava starch. Analyses included moisture, ash, protein, fat, carbohydrate, and dietary fiber contents, while the physical properties examined were texture (hardness) and color (L, a, b*, and whiteness index). The results showed that increasing the proportion of banana flour significantly affected the quality of cookies. Physically, higher banana flour substitution resulted in darker cookie color, lower whiteness index values, and increased hardness. Chemically, the use of banana flour increased ash, dietary fiber, and carbohydrate contents but reduced fat content, while protein content remained relatively stable. Formulations with 40% cassava starch + 60% banana flour and 20% cassava starch + 80% banana flour provided the best balance of quality and thus have potential for consumer acceptance. These findings emphasize the attractiveness of modified banana flour as an alternative raw feed-stock for healthy and functional cookies, while contributing to local food diversification too.
Pelatihan pembuatan nata de coco: optimalisasi pangan sehat berbasis serat untuk kesehatan Yeti Rahelli; Egi Nisura; Zukryandry Zukryandry; Devi Elvina Rachma; Yunilla Prabandari; Bella Intan Ayu Safitri; Liana Verdini
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 10, No 2 (2026): April
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v10i2.37445

Abstract

Abstrak Serat pangan berperan penting dalam menjaga kesehatan, termasuk mengatur kadar gula darah, menurunkan kolesterol, meningkatkan keseimbangan mikrobiota usus, serta berfungsi sebagai prebiotik. Namun, konsumsi serat masyarakat masih rendah, termasuk di Desa Tamansari, meskipun daerah ini memiliki potensi air kelapa yang dapat diolah menjadi nata de coco, yaitu pangan fungsional tinggi serat. Kegiatan pengabdian masyarakat ini bertujuan meningkatkan pengetahuan dan keterampilan Kelompok Wanita Tani (KWT) dalam mengolah air kelapa menjadi nata de coco sebagai upaya optimalisasi pemenuhan serat pangan harian. Kegiatan dilaksanakan pada September 2025 dan diikuti oleh 25 anggota KWT. Metode pelaksanaan meliputi analisis situasi, penyuluhan kesehatan melalui ceramah, demonstrasi pembuatan nata de coco, serta evaluasi melalui pre-test dan post-test. Penyuluhan membahas manfaat serat dan teknis pembuatan nata de coco, sedangkan demonstrasi memberikan pengalaman langsung mulai dari persiapan bahan hingga fermentasi. Hasil kegiatan menunjukkan peningkatan pengetahuan peserta secara signifikan, ditandai dengan kenaikan skor rata-rata dari 4,56 pada pre-test menjadi 7,64 pada post-test (selisih 3,08; p = 0,000). Secara kualitatif, peserta menunjukkan antusiasme tinggi dan menyatakan kesiapan untuk mempraktikkan pembuatan nata de coco secara mandiri sebagai pangan sehat maupun peluang usaha rumah tangga. Kegiatan ini berhasil meningkatkan literasi gizi dan keterampilan pengolahan pangan fungsional berbasis potensi lokal. Diharapkan pelatihan lanjutan mengenai pengemasan dan pemasaran dapat memperkuat keberlanjutan program. Kata kunci: kelompok wanita tani; nata de coco; pangan fungsional; serat pangan Abstract Dietary fiber plays an essential role in maintaining health, including regulating blood glucose levels, reducing cholesterol, improving gut microbiota balance, and functioning as a prebiotic. However, fiber intake among the community remains low, including in Tamansari Village, despite the area’s abundant coconut water that can be processed into nata de coco, a high-fiber functional food. This community program aimed to enhance the knowledge and skills of the Women Farmer Group (KWT) in processing coconut water into nata de coco as an effort to optimize daily fiber intake. The activity was conducted in September 2025 and involved 25 KWT members. The implementation methods included situation analysis, health education through lectures, demonstration of nata de coco production, and evaluation using pre-test and post-test assessments. The educational sessions addressed the benefits of dietary fiber and the technical steps for producing nata de coco, while the demonstration provided hands-on experience ranging from ingredient preparation to fermentation. The results indicated a significant increase in participants’ knowledge, as reflected by the rise in average scores from 4.56 (pre-test) to 7.64 (post-test) (difference: 3.08; p = 0.000). Qualitatively, participants demonstrated high enthusiasm and expressed readiness to independently produce nata de coco as a healthy food option as well as a potential home-based business opportunity. This program successfully improved nutrition literacy and skills in processing functional foods based on local resources. Further training on packaging and marketing is recommended to support the sustainability of the program. Keywords: dietary fiber; functional food; nata de coco; women farmer group
Pengaruh Asupan Gizi, Aktivitas Fisik, Pengetahuan, dan Sikap Terhadap Status Gizi Remaja SMKN 1 Penawartama Tulang Bawang Firdawati Firdawati; Zukryandry Zukryandry; Kiki Puspasari; Andra Vidyarini; Nathasa Khalida Dalimunthe
Jurnal Kesehatan Indonesia Vol 16 No 1 (2025): November 2025
Publisher : HB PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33657/jurkessia.v16i1.1067

Abstract

Proper nutrition is essential for adolescents to ensure they grow and develop to their full potential. When adolescents don't get enough to eat, it may affect their health and nutritional condition, and those effects can last into adulthood. Teens enrolled in SMKN 1 Penawartama, a public school in Tulang Bawang Regency, Lampung Province, will have their dietary habits, levels of physical activity, nutritional knowledge, and attitudes studied. In order to get nutritional status data, body mass index (BMI) calculations were performed. Two 24-hour food recall questionnaires were used to measure students' dietary consumption, and another set of questionnaires was used to measure their physical activity, nutritional knowledge, and attitudes. Using Fisher's Exact Test, we examined the data to find out how dietary consumption, exercise, nutritional awareness, and attitudes affected nutritional status. Although they have a strong understanding of nutrition and a positive mindset, the majority of students do not get enough exercise and eat poorly. The bivariate analysis did not uncover any correlation between the students' nutritional status and their carbohydrate, protein, fat, physical activity, knowledge, or attitude intakes (p = 0.572, p = 0.645, p = 109, p = 0.649, respectively). The results of this study did not find any significant association in the variables analyzed, so further research is recommended to assess what factors are related to the nutritional status of adolescents with more respondents in various different school environments to see a broader picture of nutrition in adolescents.
Pengembangan Bakso Ikan Tanjan pada Kelompok Wanita Nelayan Desa Wai Muli Timur Andra Vidyarini; Firdawati Firdawati; Liana Verdini; Zukryandry Zukryandry; Candra Dwi Saputra; Naura Hafiizha Dini
Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat Vol. 6 No. 1 (2026): Januari 2026 - Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat
Publisher : Indonesian Scientific Journal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59395/altifani.v6i1.922

Abstract

Pengolahan dan pemasaran produk perikanan melalui platform digital merupakan strategi penting untuk meningkatkan pendapatan masyarakat pesisir. Kegiatan pengabdian masyarakat ini berfokus pada pemberdayaan kelompok wanita nelayan di Desa Wai Muli Timur melalui pelatihan pengolahan ikan tanjan menjadi bakso ikan berkualitas serta pemasaran produk melalui e-commerce. Metode yang digunakan adalah learning by doing dengan pendampingan intensif, mencakup pemilihan bahan baku, proses produksi, pengemasan, hingga strategi pemasaran digital. Hasil survei menunjukkan peningkatan pemahaman peserta dari 40% menjadi 100% dalam pengolahan bakso ikan, serta dari 51% menjadi 100% dalam pemasaran digital. Peserta berhasil membuat toko online, mengunggah produk, menentukan harga, dan melakukan promosi digital secara mandiri. Program ini tidak hanya meningkatkan keterampilan teknis dan literasi digital, tetapi juga membuka peluang peningkatan pendapatan keluarga serta penguatan ekonomi lokal. Model ini berpotensi direplikasi di desa pesisir lain dengan potensi serupa
PENINGKATAN PENGETAHUAN DAN KETERAMPILAN PENGOLAHAN PRODUK PERIKANAN GUNA MENDUKUNG INOVASI PANGAN PADA SISWA Dea Rizki Widiana; Nurbani Kalsum; Zukryandry Zukryandry; Yatim Rahayu Widodo
GERVASI: Jurnal Pengabdian kepada Masyarakat Vol. 10 No. 1 (2026): GERVASI: Jurnal Pengabdian Kepada Masyarakat
Publisher : LPPM IKIP PGRI Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31571/gervasi.v10i1.9893

Abstract

Jurusan Agribisnis Pengolahan Hasil Pertanian (APHP) SMK Negeri 1 Penawartama Kabupaten Tulang Bawang memiliki laboratorium yang belum dimanfaatkan secara optimal, karena keterbatasan pengetahuan dan keterampilan siswa dalam pengolahan perikanan sebagai sumber protein. Kegiatan pengabdian ini bertujuan meningkatkan pemahaman gizi protein hewani dan meningkatkan keterampilan siswa dalam mengolah bahan perikanan berupa bakso dan patty ikan serta potensi pengembangannya. Kegiatan melibatkan sebanyak 20 siswa kelas dengan metode ABCD (Asset-Based Community Development), diawali dengan pre-test, pemaparan materi  pengolahan ikan dan prinsip keamanan pangan, bimbingan teknis, praktik langsung oleh siswa, serta post-test. Hasil yang didapatkan berupa peningkatan pemahaman siswa terkait pengolahan perikanan yang ditunjukkan dengan peningkatan nilai dari evaluasi mencapai nilai rata-rata 49,50 (sekitar 123%), serta produk bakso dan patty ikan yang dihasilkan, serta produk bakso dan patty ikan dengan karakteristik yang sesuai. Kegiatan ini diharapkan dapat meningkatkan keterampilan siswa dalam berwirausaha berbasis potensi lokal.
Peningkatan Pengetahuan Gizi dan Pencegahan Stunting melalui Olahan Ikan Berbasis MP-ASI di Desa Way Muli Timur, Lampung Selatan Verdini Liana; Nurbani Kalsum; Tiara Kurnia Khoerunnisa; Zukryandry Zukryandry
Jurnal Pengabdian Nasional (JPN) Indonesia Vol. 7 No. 2 (2026): Mei
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LPPM) STMIK Indonesia Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63447/jpni.v7i2.1794

Abstract

Stunting remains a critical public health problem in Indonesia, particularly in rural coastal areas. Way Muli Timur Village, South Lampung, experiences a relatively high prevalence of stunting due to inadequate nutritional intake and suboptimal childcare practices. This community service program aimed to improve nutritional knowledge and skills of women fisher groups (25 participants) in stunting prevention through training on diversified fish-based complementary foods (MP-ASI). The program was conducted over six months (April–October 2024) using lectures, hands-on food processing practices, and evaluation through pre-test and post-test assessments. The results showed a significant increase in participants' knowledge, with the average score rising from 37.50 before the intervention to 87.00 after the training, and all participants achieving post-test scores of ≥70. In addition to improving nutritional awareness, the program encouraged community-based entrepreneurship through the production of fish-based products such as fish nuggets and fish meatballs. Challenges related to limited facilities and market access were addressed through mentoring, digital marketing utilization, and the establishment of a Joint Business Group (KUB). This program has the potential to contribute to sustainable stunting prevention efforts and enhance the welfare of coastal communities through the utilization of local food resources.
Co-Authors Agiska Ria Supriyatna Andra Vidyarini Annisa Fitri Bella Intan Ayu Safitri Beni Hidayat Candra Dwi Saputra Dayang Berliana Dea Rizki Widiana Depita anggraini Depita Anggraini Devi Elvina Rachma Dewi Ermaya Dimas Prakoswo Widiyani Egi Nisura Eko Subyantoro Febrina Delvitasari Firdawati Firdawati Hertini Rani Ira Novita Sari Kiki Puspasari Kurnia Khoerunnisa, Tiara Kusmaria Kusmaria Kusmaria Liana Verdini Lihan Rini Puspo Wijaya Lina Budiarti maryanti, Maryanti Nathasa Khalida Dalimunthe Naura Hafiizha Dini Nurbani Kalsum Oki Arifin Oki Arifin Shintawati Shintawati Subandi Subandi Susanti Susanti Verdini Liana Widia Rini Hartari Yatim Rahayu Widodo Yeti Rahelli Yunilla Prabandari