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All Journal HAYATI Journal of Biosciences Biospecies METAMORFOSA Journal of Biological Sciences Jurnal Natur Indonesia POSITRON AL KAUNIYAH Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Biogenesis: Jurnal Ilmiah Biologi Prosiding Seminar Biologi Journal of Aceh Physics Society BIO-SITE |BIOLOGI Sains Terapan Jurnal Riau Biologia Jurnal Biologi Tropis Majalah Ilmiah Biologi BIOSFERA: A Scientific Journal BIOEDUSAINS: Jurnal Pendidikan Biologi dan Sains Minda Baharu Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Abdimas PHB : Jurnal Pengabdian Masyarakat Progresif Humanis Brainstorming Unri Conference Series: Community Engagement
Tetty Marta Linda
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Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Education Energy Environmental Science Immunology & microbiology Materials Science & Nanotechnology Mechanical Engineering Physics Public Health Other

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Journal : Unri Conference Series: Community Engagement

 1 
Pengolahan Sagu menjadi mie prebiotik sebagai makanan fungsional dan upaya peningkatan ketahanan pangan di Desa Alai Selatan, Kecamatan Tebing Tinggi Barat, Kepulauan Meranti Atria Martina; Wahyu Lestari; Tetty Marta Linda; Saberina Hasibuan; Imelda Wardani
Unri Conference Series: Community Engagement Vol 2 (2020): 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.2.112-116

Abstract

Noodles are a processed food product favored by most Indonesians, generally made from wheat which must be imported. Kepulauan Meranti Regency is the largest producer of sago in Indonesia. One of the products made from sago that is widely produced in Meranti is sa.go noodle. Making noodles with local raw materials such as sago and sweet potato is an effort to improve food security. Traditional sago noodle has high carbohydrate and fiber content but still has disadvantages such as not having inulin content as a prebiotic, less antioxidant and a less attractive color, while purple sweet potato contains inulin as prebiotic components, high antioxidants, vitamins and minerals.The utilization of prebiotics insago noodle has multiple advantages since they improved probiotic growth in the body, sensory features and provide a more well-balanced nutritional composition as functional food. This community service program aims to training on the process of making prebiotic sago noodles to the community in Alai Selatan Village.This activities are carried out by course and practice methods.The results showed that the participants were interested in making prebiotic sago noodles because they had a more attractive features, more nutritious and had a delicious taste. Prebiotic sago noodles can be used as an effort to biodiversify sago noodle products to support food security and improve the community's economy.
Pemberdayaan masyarakat di Desa Balai Makam dalam pemanfaatan bonggol pisang sebagai rintisan Usaha Mikro Kecil Menengah (UMKM) Tetty Marta Linda; Sezhianindi Firiola; Rahmah Agnissah; Binar Robinson M; Muhammad Rinaldi; Sri Ramadhani
Unri Conference Series: Community Engagement Vol 2 (2020): 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.2.344-351

Abstract

Banana hump is one part of the banana plant that is still very rarely used. The Banana hump can be an item with a selling value because it contains high carbohydrates, fiber, and calcium to be an alternative food ingredient. The banana hump can be turned into nutrient-rich flour. Community empowerment to process banana hump into something useful and can be a pilot business for residents is one of the keys to this success of this activity. This service will provide benefits to various parties, including for community service participants, for the counseling implementation team, for universities, and for the government. The purpose of this activity is to introduce and train the skills of making flour made from banana humps, which we named "Tebosang" for the community of Balai Makam Village, Bathin Solapan District, Bengkalis Regency. The methods used include site surveys, interactive training preparation, mentoring, monitoring, and evaluation. Making flour from banana hump started with a waste of old banana hump, cleaned the surface, then sliced thin approximately 0.5 cm. The hump then washed and then soaked with whiting for about one hour, then rinsed and dried. The dried hump slices are then blended and then sifted so that they become flour. The community's enthusiasm was relatively high at the time of the training, shown by the community's involvement at the demonstration. The monitoring and evaluation results show that the community already understands how to make flour from the banana hump. The result also showed that the village community is already producing "tebosang" flour, which has commercial potential, a start-up for micro, small and medium enterprises in each community.
Co-Authors , HERLINDA , TABRI Aini, Diah Nurul Amanda, Dea Anggraini, Yeyen Septia Atria Martina Azzahra, Fhatya Berliansyah, Azizul Berlyansah, Azizul BERNADETA LENI FEBRIANTI, BERNADETA LENI Binar Robinson M Cici Sri Wahyuni Dedi Futra Defani, Syafiqah Amirah Delita Zul Dessy Sari Mulfa Diah Nurul Aini Dwi Wahyuni Erwin Erwin ERWINA JULIANTARI, ERWINA Fauzi, Tiara Nurfadila Febriarti, Bernadeta Leni Fukuhara, Shafira Keiko Hanifa Hanifa Hanifa, Hanifa Herwanda, Fadia Rezika Husadha, Azura Imelda Wardani L. FIBRIARTI, BERNADETA LAMISSI NAPITUPULI Lazuardi Umar Liska Chairani Harahap MAWARTI, INDAH Maya Sari Mira Rianda Monita Olivia Mufidah Dwi Suci Ningsih Muhammad Rinaldi Mulfa, Dessy Sari Nainggolan, Leonardus Riski Nani Anggraini Nery Sofianti Nery Sofiyanti Nila Veronika Nilandra, Namira Ratu Ninik Nihayatul Wahibah Novalita Dwi Fanny Pangestu, Adjie PESRITA, ANALIA Purba, Agnes Tasya Qosim, Muhammad Abdullah Rahayu, Sri Jumaliza Rahmah Agnissah Rahmani, Syauqi Susana Rahmondia N. Setiadi Ramadhan, Dhea Amanda Ramadhan, Ilmi Fajar Rati, Yolanda Ratna Jelita REGIANA SINTAWATI, REGIANA Respati, Reno Widi Rini, Ari Sulistyo Rini, Ari Sulistyo Rizki Amalia RODESIA MESTIKA ROZA Rodesia Mustika Roza Rosandi, Vira Annisa Saberina Hasibuan Safrida Dwiningsih Sari, Avilia Dayang Sembiring, Rinawati Sezhianindi Firiola Silvera Devi Sri Ramadhani Syahgiri, Aldiyan Syauqi Susana Rahmani Tiara Elsita Masni Vanda Julita Julita Vanisa Sri Elvani Wahyu Lestari Wahyu Lestari Wahyu Lestari Wahyuliyanti, Wahyuliyanti Wahyuni, Levita Wati, Andini Saras Wijayanti, Indriani Windi Dona Fitri Fitri Yanuar Hamzah Yanuar Yanuar, Yanuar Yuliati, Rola Zahara, Latifah Zia, Khaleda Zia