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All Journal ILMU KELAUTAN: Indonesian Journal of Marine Sciences JURNAL GIZI INDONESIA Jurnal Keperawatan Silampari Journal of Saintech Transfer AMALIAH: JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Ilmiah PANNMED (Pharmacist, Analyst, Nurse, Nutrition, Midwivery, Environment, Dentist) Best Journal (Biology Education, Sains and Technology) Journal of Telenursing (JOTING) Jurnal Papatung : Jurnal Ilmu Administrasi Publik, Pemerintahan dan Politik International Journal of Science and Society (IJSOC) Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Jurnal Riset Rumpun Ilmu Kedokteran (JURRIKE) Bulletin of Culinary Art and Hospitality NUTRIENT JURNAL GIZI
Oslida Martony
Politeknik Kesehatan Kementerian Kesehatan Medan
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Education Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Mutu Organoleptik dan Mutu Kimia Mie Kering dengan Variasi Penambahan Tepung Daun Brokoli sebagai Pangan Fungsional Wildatul Khairi; Alfira Alfira; Oslida Martony
JURNAL RISET RUMPUN ILMU KEDOKTERAN Vol. 4 No. 2 (2025): Agustus : Jurnal Riset Rumpun Ilmu Kedokteran
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrike.v4i2.6281

Abstract

Noodles are commonly made from wheat flour, which is high in carbohydrates but low in fiber, vitamins, and minerals. To enhance their nutritional value, this study used broccoli leaf flour, a vegetable source rich in nutrients and antioxidants. The aim was to evaluate the organoleptic and chemical qualities of dried noodles with added broccoli leaf flour. The study used a completely randomized design with three treatments and two replications. Organoleptic tests (color, aroma, texture, and taste) were conducted by 60 panelists. Chemical analysis measured carbohydrate, protein, fat, calcium, fiber, and moisture content. The results showed that noodles with 10 grams of broccoli leaf flour (treatment B) were most preferred by panelists. This treatment also had improved nutritional content, especially in fiber and calcium, while maintaining acceptable product quality. In conclusion, broccoli leaf flour is a promising ingredient to improve the nutritional value of dried noodles and develop functional food that is well-accepted by consumers.
Pembentukan Desa Mitra melalui Penguatan dan Pelatihan Kader Posyandu Berbasis Media Sosial TikTok sebagai Sarana Promosi Inovasi Pangan Lokal NIKCAMBID Empowerment of Partner Village through TikTok-Based Posyandu Cadre Training as a Means to Promote Loca Oslida Martony; Rina Doriana Pasaribu; Bernike Doloksaribu; Erlina Nasution; Alfira
Amaliah: Jurnal Pengabdian Kepada Masyarakat Vol 10 No 1 (2026): Amaliah: Jurnal Pengabdian kepada Masyarakat
Publisher : LPPI UMN AL WASHLIYAH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32696/ajpkm.v10i1.6444

Abstract

Stunting remains a serious public health issue in Indonesia, particularly in rural areas. This community service program aimed to establish a Partner Village by empowering and training Posyandu cadres, using TikTok as a platform to promote a local food innovation called NIKCAMBID (fish nuggets mixed with durian seed flour). The activity was conducted in Sei Naga Lawan Village, Serdang Bedagai Regency, using a participatory action research approach. Main activities included training in the production of nutritious food products, education on nutritional content, and digital promotion via TikTok. Evaluation results showed a significant increase in cadre knowledge and attitude (p<0.05), with an average knowledge score increase of 34.67 and attitude increase of 22.00. This activity contributes to public awareness of stunting prevention through the use of local food and digital media.
Pemanfaatan Tepung Umbut Kelapa Sawit (Elaeis Guineensis Jacq) dan Ikan Lele (Clarias Sp) sebagai Inovasi Pangan Tinggi Serat dan Protein untuk Pencegahan Risiko Diabetes Melitus Alfira Alfira; Oslida Martony; Rizky Ayu Febbyana; Hotma Raskita Siregar; Agil Adis Abiba
Journal of Telenursing (JOTING) Vol. 8 No. 2 (2026): Journal of Telenursing (JOTING)
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/vaxs8v45

Abstract

This study aimed to analyze the acceptability of food products based on palm oil and catfish flour, including biscuits, nuggets, and sticks, and their potential as functional foods for the prevention of diabetes mellitus. The study used a completely randomized experimental design (CRD). The results showed that products formulated with palm oil and catfish flour were well-accepted by panelists. The biscuits demonstrated the highest scores for aroma (3.76), color (3.68), texture (3.62), and taste (3.68). The nugget and stick products also demonstrated high levels of preference for formulations containing moderate amounts of palm oil flour. ANOVA analysis showed significant differences between treatments (p<0.05). In conclusion, the combination of palm oil and catfish flour can produce high-fiber and protein food products that have the potential to support the prevention of diabetes mellitus by increasing dietary fiber consumption. Keywords: Diabetes Mellitus, Catfish, Functional Food, Dietary Fiber, Palm Oil Flour
Development of Food Seasoning Powder from Subgrade Fish Cracker with Red Spinach (Amaranthus tricolor L.) Mansoor Abdul Hamid; Nur Atikah Zulkefli; Rozekin Suratman; Oslida Martony
Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Vol. 3 No. 2 (2023): EDISI AGUSTUS
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jnc.v3i2.45341

Abstract

The subgrade of fish crackers known as amplang refers to some parts of amplang that do not meet the standard but can still be consumed and sold at a lower price, so it has contributed to the decrease in company profits. This study intends to develop a food seasoning powder created from the subgrade of amplang fish crackers with the addition of red spinach (Amaranthus tricolor L.). Five formulations were developed with amplang powder and red spinach powder in the range of 36.66% to 66.66% and 0% to 30%, respectively. The best formulation is chosen based on sensory evaluation, followed by nutritional analysis and storage stability. Formulation 4 was chosen as the best, which consists of 41.60% subgrade amplang powder with 25% red spinach powder. The proximate analysis showed the F4 contained 6.18% moisture, 0.64% ash, 9.83% crude fat, 12.69% protein, 9.88% crude fibre, 47.27% dietary fibre, 61.46% carbohydrate, and a calorie content of 404.83 kcal/100 g, which significantly increased in ash, protein, and crude fibre contents compared to the control sample. Water activity (AW), colour and microbiological status showed no significant changes (p > 0.05) throughout the eight weeks of storage indicated that sample was stable during storage periods. Therefore, the development of this seasoning powder can be used as an alternative for amplang subgrade to be upgraded with better acceptability and enhance its nutritional value, which is beneficial to the consumer.
Co-Authors Agil Adis Abiba Alfira Alfira Alfira Alfira Alfira Alfira Alfira alfira, alfira Bernike Doloksaribu Dini Lestrina Doloksaribu, Bernike Dwi Nastiti Iswarawanti Eliska Eliska Erlina Nasution Evi Irianti Fatmawati Fatmawati Grace Hanna Ully Gultom Harahap, Armansyah Maulana Hotma Raskita Siregar Keneswary Ravichanthiran Keumalasari, Dina Mansoor Abdul Hamid Mansoor Abdul Hamid Mustapha, Wan Aida Wan Nur Atikah Zulkefli Nuraiza Meutia Oppusunggu, Riris Rina Doriana Pasaribu Rizky Ayu Febbyana Rozekin Suratman Sri Supriyantini Tanjung, Nelson Wahyuni, Arlinda Sari Wildatul Khairi Yeap, Chi Hong Zul Amri