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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; Martony, Oslida; Febbyana, Rizky Ayu; Siregar, Hotma Raskita; Abiba, Agil Adis
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
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.