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All Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Amerta Nutrition Media Informasi
Alina Hizni
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Agriculture, Biological Sciences & Forestry Dentistry Health Professions Medicine & Pharmacology Nursing Public Health Other

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Community Empowerment Based on Food Processing Technology Tempe Becomes Tempe Stick Alina Hizni; . Sholichin; . Samuel
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 4 No. 2 (2018): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.4.2.135-142

Abstract

Tempe is one of the processed products of soybeans. Tempe can be further processed into tempe stick by the community through science and technology based entrepreneurship. The targets of this activities are community empowerment in product development, entrepreneurship training and earning extra income. The output of this activities is the diversification of food in the form of healthy food products such as tempe stick. The activities consists of 1) preparation stage (Formulation of formula, analysis of nutritional content of best formula, and manufacture of packaging design and product label); 2) Implementation stage (Entrepreneurship Training, Practice of making tempe stick, Mentoring and Production Monitoring); and 3) Evaluation Stage (Evaluation of sales of stick stick). The result of this activities is obtained a best tempe stick formula with the composition of raw material is wheat (45.0), tempe (45.0), margarine (3.6), lime leaves (1.5), baking powder (0.1), salt (0.6), and water (3.0) with nutrient content per 100 gr tempe stick is energy (464 kcal), water (4.96 g), protein (13.03 g), fat (19.47 g), and carbohydrate (59.08 g). Capital per pack business (100 g) of IDR 3.742 with the selling price of IDR 8.000, then the profit of IDR 4.258 per pack (113.8%). Based on the results of these activities it can be concluded that tempe stick is a nutritious snack food that is feasible to be developed as a profitable business branch.
Karakteristik Sensoris dan Kandungan Gizi Beras Analog Berbahan Mocaf dan Sagu yang Disuplementasi Protein Tempe dan Ikan Kembung Alina Hizni; Sholichin; Rika Pitriani; Maudy Ahmalinda
Media Informasi Vol. 20 No. 2 (2024): November
Publisher : Poltekkes Kemenkes Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37160/mijournal.v20i2.349

Abstract

Latar Belakang: Beras merupakan makanan pokok masyarakat Indonesia, mengalami peningkatan konsumsi seiring pertumbuhan penduduk. Salah satu alternatif mengurangi ketergantungan beras dengan pengembangan beras analog. Tujuan: Menganalisis karakteristik sesnsoris dan kandungan gizi beras analog berbahan mocaf dan sagu yang disuplementasi protein tempe dan ikan kembung. Metode: Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 4 formulasi beras analog termasuk kontrol serta 2 kali pengulangan. Adapun formulasi bahan baku mocaf : tepung sagu : tempe kedelai : ikan kembung yaitu F0 (50%:50%:0:0), F1 (40%:26,6%:16,7%:16,7%), F2 (33,3%:33,3%:16,7%:16,7%) dan F3 (26,6%:40%:16,7%:16,7%). Hasil: Pengujian tingkat kesukaan dilakukan terhadap beras analog yang telah dimasak (nasi analog) oleh 30 panelis agak terlatih. Berdasarkan uji Kruskal Wallis menunjukkan adanya perbedaan aroma yang signifikan antar formula (p = 0,023). Berdasarkan uji lanjut Mann Whitney diketahui aroma F0 berbeda signifikan dengan F2 (p = 0,006) dan aroma F0 berbeda signifikan dengan F3 (p = 0,012). Hasil uji Kruskal Wallis pada parameter warna, rasa, tekstur dan penilaian keseluruhan tidak ada perbedaan signifikan. Beras analog terbaik ditentukan berdasarkan penilaian organoleptik dan kandungan gizi. Berdasarkan penilaian organoleptik secara keseluruhan tidak ada perbedaan, sehingga penentuan produk terbaik berdasarkan kandungan gizi yaitu F2 dengan keunggulan kadar air terendah, kadar protein tertinggi serta karbohidrat dan energi tertinggi. Beras analog terbaik (F2) mengandung 6,33% air; 0,78% abu; 6,94% protein; 1,85% lemak; 84,1% karbohidrat; dan 0,10% serat. Kandungan energi sebesar 381 kkal/100 g memberikan kontribusi energi sebesar 19,1% terhadap kecukupan energi sehari orang Indonesia usia 1 – 80 tahun. Kesimpulan: Formula 2 adalah formula terbaik berdasarkan kandungan gizi.
Respons Hidrasi Atlet Pencak Silat terhadap Konsumsi Minuman Susu Rekonstitusi: Respons Hidrasi Atlet Pencak Silat terhadap Konsumsi Minuman Susu Rekonstitusi Alina Hizni; Samuel; Sholichin
Amerta Nutrition Vol. 10 No. 1SP (2026): AMERTA NUTRITION SUPPLEMENTARY EDITION
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v10i1SP.2026.18-26

Abstract

Background: Stunting is considered a chronic nutritional problem with serious impacts. In 2021, SSGI reported a 24.4% prevalence of stunting in East Nusa Tenggara, with South Central Timor (48.3%) experiencing the highest cases. Stunting causes are multifactorial, influenced by inadequate nutrition, sociodemographic factors, and paternal roles affecting parenting and infection susceptibility. Objectives: This study aims to determine the risk factors for stunting according to sociodemographic characteristics and fathers' role in the South Central Timor Regency. Methods: A cross-sectional quantitative design was used, including 280 respondents selected through purposive sampling. Inclusion criteria were children aged 6–59 months residing in Noesiu and Tobu Villages, possessing a Child Health Card (KIA), and providing informed consent. Exclusion criteria were families of stunted children who were absent or had relocated. Data were obtained through interviews, observations, anthropometric measurements, and secondary sources. Logistic regression was used for both bivariate and multivariate analyses. Furthermore, variables with p-values<0.25 in the bivariate stage were incorporated into the final model. The Kupang Health Polytechnic's Health Research Ethics Committee provided the ethical permission (No. LB.02.03/1/0156/2024). Results: Stunting was found to be significantly associated with low birth weight, exclusive breastfeeding, a history of infectious diseases, mothers' nutritional status (chronic energy deficiencies), and paternal role (p-value<0.05). Multivariate analysis identified maternal nutritional status and exclusive breastfeeding as the most influential factors. Conclusions: Maternal nutritional status and low rates of exclusive breastfeeding were identified as major risk factors for stunting. Further studies should include variables such as immunization status, smoking habits, and diet.
Co-Authors . Samuel Maudy Ahmalinda Rika Pitriani Samuel Sholichin Sholichin Sholichin