Article Per Year (5 Year)
p-Index From 2021 - 2026
0.659
P-Index
This Author published in this journals
All Journal Jurnal Surya Masyarakat International Journal of Advance Tropical Food (IJATF)
Nurrahman Nurrahman
Universitas Muhammadiyah Semarang
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering Environmental Science Medicine & Pharmacology Public Health

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
The Potential of Engay Food Enriched with Asian Scallops Flour for Dysphagia Food Alternative Safira Firdaus; Siti Aminah; Nurrahman Nurrahman
International Journal of Advance Tropical Food Vol 3, No 1 (2021): May
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v3i1.8446

Abstract

Engay food is a Japanese term for a modified texture food for elderly people with dysphagia. The enrichment of the nutritional value of food is carried out by adding the calcium found in the scallop shells. This study aimed to investigate the chemical, physical, and sensory properties of engay food enrich with scallop shell flour. The food formulation consisted of milkfish and the addition of scallop shell flour as much as 0%, 2%, 4%, 6%, and 8% of the basic ingredients with 5 repetitions. The result showed, the best formulation of engay food from chemical, physical, and sensory was the concentration of 4% scallop shell flour with the calcium content of 0.099 mg / 100g, water content 68.97%, ash content 0.98%, fat 1.39%, protein 9.00%, carbohydrates 19.66% and contains 562 cal / 100g. L* 30.8, a* 2.4, b* 13.9, °Chroma 14.07, and °Hue 80.27 with the type of yellow-red color, cohesiveness value 0.334 J / m2, adhesion value 0.034 mJ, and gumminess value 206.176 N/m2. High calcium engay food with milkfish as the main ingredient can be used as an alternative food for elderly people with dysphagia because it meets the requirements for food categories level 4-5 based on IDDSI recommendation.
Improving Knowledge and Skills in Healthy Agro-Marine Food Processing among Indonesian Immigrant Communities in Malaysia Muhammad Yusuf; Eny Winaryati; Budi Santosa; Hardiwinoto Hardiwinoto; Edy Purwanto; Andwiani Sinarasri; Nurrahman Nurrahman; Yunan Kholifatuddin Sya’di; Masrukhi Masrukhi; Siti Zaharah Rosli
Jurnal Surya Masyarakat Vol 8, No 2 (2026): Mei 2026
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jsm.8.2.2026.350-357

Abstract

Fish and other agro-marine products are important sources of high-quality protein, essential amino acids, omega-3 fatty acids, vitamins, and minerals. However, immigrant communities may experience changes in dietary habits due to limited access to familiar food ingredients, affordability issues, and adaptation to new food environments. This community service program aimed to improve nutritional literacy and practical skills in healthy agro-marine food processing among Indonesian immigrant communities in Kuala Lumpur, Malaysia. The program was conducted in June 2024 through collaboration among Management and Science University, Universiti Muhammadiyah Malaysia, the Muhammadiyah Special Branch (PCIM) of Malaysia in Kuala Lumpur, and the community service team. The activity involved 20 participants and was implemented through five stages: socialization, practical training, technology application, evaluation assistance, and sustainability planning. Program outputs included nutrition education on fish consumption, demonstrations of healthier processing methods such as steaming, boiling, and grilling, introduction of fish-product diversification, utilization of agro-marine by-products, a processing guidebook, and digital learning materials. Evaluation through observation, discussion, and participant feedback indicated that the program helped participants understand the nutritional value of fish and recognize healthier and more economically productive processing alternatives. Continuous mentoring is recommended to strengthen long-term dietary improvement and community-based entrepreneurship.
Co-Authors Agus Suyanto Andwiani Sinarasri Budi Santosa Edy Purwanto Eny Winaryati Hardiwinoto Hardiwinoto Masrukhi Masrukhi Muhammad Yusuf Nurcahyono Nurcahyono Safira Firdaus Setia Iriyanto Siti Aminah Siti Zaharah Rosli Stalis Norma Ethica Sukowiyono Sukowiyono Wikanastri Hersoelistyorini Yunan Kholifatuddin Sya’di