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All Journal Jurnal Sains dan Teknologi Pangan Pro Food JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) JITPI : Jurnal Ilmu Dan Teknologi Peternakan Indonesia (Indonesian Journal of Animal Science and Technology) Jurnal Pengabdian kepada Masyarakat Nusantara Jurnal Kesehatan Tambusai Nutriology: Jurnal Pangan, Gizi, Kesehatan ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat Food Scientia: Journal of Food Science and Technology Jurnal Kolaboratif Sains Jurnal Ilmiah Pengabdian dan Inovasi Jurnal Teknologi dan Mutu Pangan Prosiding Seminar Hasil Penelitian dan Pengabdian Kepada Masyarakat Food and Agro-industry (FAGI) Journal paradigma agribisnis SUBSERVE: Community Service and Empowerment Journal Food and Agro-industry (FAGI) Journal paradigma agribisnis
Husnita Komalasari
Universitas Bumigora
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Penguatan Peran Kader Posyandu Dalam Penanganan Kasus Stunting Melalui Edukasi dan Pelatihan PMT Berbasis Sinbiotik Komalasari, Husnita; Yunita, Lina; Adinda Putri, Destiana; Komalasari, Zulkarnaen; Darasinta Arlina, Gehtin
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 6 No. 2 (2025): Jurnal Pengabdian kepada Masyarakat Nusantara Edisi April - Juni
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v6i2.5304

Abstract

Malnutrition is a category of disease that includes malnutrition, obesity or excess body weight and micronutrient deficiencies. Indonesia, especially Sintung village has a high percentage of malnutrition sufferers, especially malnutrition or stunting. In order to reduce the number of stunting sufferers and support the government's program, namely zero stunting, to realize an “Indonesia Emas 2045”, Community Service (PKM) activities are needed which aim to increase the role of posyandu cadres in dealing with stunting in Sintung village. The steps taken include conducting outreach and training regarding the knowledge of posyandu cadres and mothers of toddlers regarding stunting, probiotics and prebiotics as well as making synbiotic-based PMT, namely cookies and yoghurt, using lecture, discussion and work practice methods. To measure the success of the activity, pre and post-test questionnaires were filled out. The results showed that there was an increase in participants' knowledge regarding stunting, probiotics and prebiotics as well as how to make synbiotic-based PMT in the form of yoghurt and cookies according to the material presented by the resource person.
Pemberdayaan Kader Posyandu Melalui Sosialisasi dan Pelatihan Pembuatan PMT Berbasis Pangan Lokal Yunita, Lina; Komalasari, Husnita; Muhsinin, Muhammad; Meilina, Yeni; Venansius, Angeline Devon
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 6 No. 4 (2025): Edisi Oktober - Desember
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v6i4.7159

Abstract

Stunting masih menjadi permasalahan gizi serius di Indonesia, termasuk di Desa Bengkaung, Kabupaten Lombok Barat, dengan prevalensi balita stunting dan gizi kurang yang cukup tinggi. Kader posyandu sebagai ujung tombak pelayanan kesehatan masyarakat menghadapi keterbatasan pengetahuan tentang gizi, pencegahan stunting, serta pemanfaatan pangan lokal sebagai sumber Pemberian Makanan Tambahan (PMT). Kegiatan Pengabdian kepada Masyarakat ini bertujuan untuk meningkatkan pengetahuan dan keterampilan kader posyandu melalui edukasi gizi dan pelatihan pembuatan PMT berbasis pangan lokal fungsional berupa cookies prebiotik dari tepung mocaf, tepung kacang hijau, dan tepung ubi jalar putih. Metode pelaksanaan meliputi sosialisasi menggunakan Focus Group Discussion dan pelatihan praktis. Mitra kegiatan adalah kader posyandu Desa Bengkaung. Hasil kegiatan menunjukkan adanya peningkatan signifikan pengetahuan kader yang ditunjukkan melalui hasil pre-test dan post-test, serta keterampilan dalam menghasilkan produk cookies prebiotik yang sehat, bergizi, dan disukai anak-anak. Temuan ini menegaskan bahwa pemberdayaan kader melalui pemanfaatan pangan lokal tidak hanya mampu mendukung pencegahan stunting, tetapi juga membuka peluang pengembangan usaha bersama berbasis pangan lokal. Hasil pengabdian ini penting sebagai strategi berkelanjutan dalam mendukung program zero stunting dan ketahanan pangan menuju Indonesia Emas 2045.
Kajian Ilmiah Sifat Fungsional dan Pemanfaatan Rumput Laut Coklat Sargassum sp. Dibidang Pangan: The Functional Properties and Utilization of Brown Seaweed Sargassum Sp. In the Food Sector – A Review Komalasari, Husnita; Karni, Ine
Jurnal Teknologi dan Mutu Pangan Vol. 2 No. 1 (2023): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i1.3112

Abstract

Sargassum sp. is a seaweed that belongs to the brown seaweed which is commonly found in Indonesian. This seaweed can be utilized in various industrial fields including in the food and health sectors. This study aims to determine the functional properties and utilization of Sargassum sp. in the food sector. The method of this research is literature studies from various sources such as Google Scholar, Science Direct, Pubmed and Research Gate and other. The selection of cited literature has gone through a screening process based on inclusion, special and exclusion criteria. In the health sector, Sargassum sp. has been widely used because of the content of functional compounds including alkaloids, phenolics, pigments, steroids and terpenoids, as well as fucosterols. These functional compounds have various health benefits such as antibiotics, anti-inflammatories, anti-obesity, anti-cancer, antioxidants, as well as lowering cholesterol, blood sugar and blood pressure. Meanwhile, in the food sector, Sargassum sp. can be used as a stabilizer, emulsifier, thickening and gelling agent. This is because Sargassum sp. has alginate content of 20-27%. Alginate is a polymer compound that is colloidal, forms a gel and is hydrophilic. Alginate is also known to have the ability to bind to polyvalent compounds which have better viscosity with better gel strength. Based on the literature review data that has been carried out, it is known that Sargassum sp. has a wide range of functional compound content that is beneficial to health and has various benefits in the food sector.
Karakterisasi dan Pemetaan Profil Fisikokimia Dangke Susu Kuda Liar Khas Nusa Tenggara Barat: Characterization and Mapping of the Physicochemical Properties of Wild Horse Milk Dangke from West Nusa Tenggara Komalasari, Husnita; Afgani, Chairul Anam; Melandani, Astri
Jurnal Teknologi dan Mutu Pangan Vol. 3 No. 2 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i2.4776

Abstract

Dangke, also known as soft cheese, is a food from Enrekang, South Sulawesi. In the West Nusa Tenggara region, dangke is also widely produced, one of which is made from wild horse milk, which is a local food of NTB. The aim of this research is to determine the characteristics and mapping of the physicochemical profile of dangke of West Nusa Tenggara. The research method used was experimental with a completely randomized design with single factor, namely the type of sample or region of origin of the sample with a Tukey follow-up test at a significance level of 5%. A multivariate Principal Component Analysis (PCA) analysis was carried out to map the physicochemical profile characteristics using the XLSTAT. The research results show that different types of sampling influence physicochemical properties such as protein, pH, and several color values, namely Lightness and Whiteness index. Based on the results of PCA analysis, it is known that dangke from Lombok is characterized by a low pH value with high protein, b*, °hue and chroma values. Meanwhile, dangke from Bima and Dompu have similar dangke physicochemical properties which are characterized by high Lightness, a* and whiteness index values. Meanwhile, Dangke from Sumbawa was not characterized by any parameters because its physicochemical characteristics were low. Overall, this study successfully mapped the differences in the characteristics of dangke based on its regional origins.
Sosialisasi dan Pendampingan Pembuatan Sertifikat Halal untuk Kelegalitasan Usaha UMK Dina Dewi Rosikhu, Muhammad; Karni, Ine; Komalasari, Husnita; Cahyadi, Irwan
Sehati Abdimas Vol 7 No 1 (2024): Prosiding Sehati Abdimas 2024
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/sehati_abdimas.v7i1.913

Abstract

Micro, Small, and Medium Enterprises (MSMEs) play a vital role in Indonesia's economy. However, challenges related to legal status and halal certification often hinder the development of these businesses, particularly for MSMEs in the food and beverage sector. This community service activity aims to provide socialization and assistance in obtaining halal certification for UMK Dina Dewi in Peresak Village, West Lombok, using the Online Single Submission (OSS) system and Integrated One-Stop Service (PTSP-Halal). The methods employed include lectures, discussions, and work instructions. The results show an increase in participants' understanding of the importance of business and product legality, completion of administrative documents such as the Halal Product Guarantee System, and the issuance of halal certificates for three UMK Dina Dewi food products: keciprut, tempani, and kaliadem. Technical assistance successfully addressed challenges such as limited technology literacy and understanding of administrative processes, enabling MSMEs to independently manage their business legality. Registration for this certification was conducted through the government program, the free halal certification (SEHATI). This activity not only enhances the competitiveness of MSMEs in local and international markets but also serves as a strategic step in fostering inclusive and sustainable economic empowerment.
Analisa Kelayakan Usaha Produksi Dodol Buah Jambu Biji Merah (Studi Kasus di CV. Bagus Agriseta Mandiri Bumiaji-Kota Batu Jawa Timur) komalasari, husnita; nalurita, indah; salsabilah, aziza; safitri, dwi aulia; rosikhu, muhammad
Paradigma Agribisnis Vol 5 No 2 (2023): Paradigma Agribisnis
Publisher : lembaga penelitian universitas swadaya gunung jati

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33603/jpa.v5i2.8041

Abstract

Dodol buah Jambu Biji Merah (JBM) merupakan salah satu produk dari perusahaan CV. Bagus Agriseta Mandiri yang berlokasi di Kota Batu, Provinsi Jawa Timur. Pengetahuan terkait kelayakan usaha suatu perusahaan merupakan suatu hal yang penting untuk diketahui baik oleh perusahaan maupun investor. Analisa kelayakan usaha merupakan suatu analisa yang dilakukan terhadap beberapa aspek. Adapun tujuan dari penelitian ini adalah untuk mengetahui apakah produksi dodol JBM oleh perusahaan ini sudah layak untuk dijalankan. Metode yang digunakan pada penelitian ini adalah metode  wawancara, observasi, dokumentasi dan analisis finansial berdasarkan data yang diperoleh baik dari catatan, website, media sosial dan dokumen. Berdasarkan hasil analisa diketahui bahwa legalitas usaha ini sudah lengkap mulai dari adanya PIRT, Halal, SNI dan sertifikat ISO 9001:2008. Dari aspek organisasi dan manajemen, perusahaan ini sudah baik dalam mengalokasikan pekerja dengan tugas dan tanggung jawab masing-masing. Dari segi teknis dan produksi usaha ini sudah memiliki lokasi produksi yang strategis dilihat dari jarak bahan baku, pekerja dan pemasaran, serta keberlangsungan produksi yang terjamin. Dari aspek finansial usaha ini memiliki BEP sebesar 105 unit dari 192 unit per produksi serta BEP rupiah sebesar Rp. 540.445 dari 988.416, nilai B/C Rasio sebesar 1,2 dan Payback Period sebesar 0,3 tahun dari 1 tahun masa investasi. Sehingga dapat disimpulkan bahwa usaha ini sudah layak untuk dijalankan baik dari aspek hukum, organisasi dan manajemen, teknis dan produksi, finansial serta pasar dan pemasaran.
Faktor-faktor yang Berhubungan dengan Kepatuhan Ibu Hamil Mengkonsumsi Tablet Fe di Puskesmas Dasan Agung Kota Mataram Yunika, Regina Pricilia; Komalasari, Husnita
Nutriology : Jurnal Pangan, Gizi, Kesehatan Vol. 1 No. 2 (2020): Oktober 2020
Publisher : Program Studi Gizi, Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/nutriology.v1i2.977

Abstract

Ibu hamil dapat beresiko mengalami anemia terutama anemia karena kekurangan zat besi. Anemia terjadi akibat rendahnya kandungan hemoglobin dalam tubuh semasa hamil atau kurangnya sel-sel darah merah di dalam darah daripada biasanya, dengan kadar hemoglobin di bawah 11 gr%. Dampak yang dapat ditimbulkan akibat anemia pada ibu hamil adalah perdarahan pada saat melahirkan, bayi berat lahir rendah (BBLR), penurunan IQ, bayi mudah terinfeksi dan mudah menderita gizi buruk. Tujuan penelitian ini adalah untuk mengetahui faktor-faktor yang berhubungan dengan kepatuhan ibu hamil dalam mengkonsumsi tablet Fe di PuskesmasDasan Agung Kota Mataram. Jenis penelitian adalah penelitian kuntitatif dengan menggunakan desain cross sectional. Pengambilan sampel dengan simple random sampling, didapatkan sampel sebanyak 35 responden. Uji statistik menggunakan uji chi square. Hasil analisis bivariat dengan uji chi square menunjukkan hubungan kepatuhan ibu hamil dengan pengetahuan (p=0,000), motivasi (p=0,004), dan sikap (p=0,000). Simpulan penelitian ini terdapat hubungan kepatuhan ibu hamil mengkonsumsi tablet fe dengan pengetahuan, motivasi, dan sikap. Peneliti menyarankan bagi tenaga kesehatan perlu melakukan penyuluhan akan pentingnya tablet Fe selama masa kehamilan.
Identifikasi Potensi Bakteri Asam Laktat dari Dangke Susu Kuda Liar di Nusa Tenggara Barat Sebagai Kandidat Probiotik Lokal Komalasari, Husnita; Anam Afgani, Chairul; Melandani, Astri
Pro Food Vol. 11 No. 2 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i2.540

Abstract

Dangke is a traditional food from Enrekang, South Sulawesi, and in the West Nusa Tenggara (NTB) region, dangke is also produced from local food which is wild horse milk. This study aimed to identify and characterize the microbiological profile of dangke of NTB to assess its potential as an indigenous probiotic candidate. The research used an experimental method with a Completely Randomized Design (CRD), considering the area of sample origin as the factor with Tukey's post-hoc test was applied at a 5% significance level. Multivariate Principal Component Analysis (PCA) was conducted using XLSTAT to map the microbiological characteristics. The results showed that sampling areas significantly affected microbiological properties such as total lactic acid bacteria (LAB), growth tolerance to bile salt, NaCl, and pH 2.5, as well as antimicrobial activity against E. coli and S. aureus. PCA revealed that dangke from Bima and Sumbawa had similar characteristics, which differed from those of Lombok and Dompu. These findings indicated that LAB from wild horse milk dangke had potential as indigenous probiotic candidates. In conclusion, this study identified and mapped the regional differences in dangke characteristics and highlighted their probiotic potential.
OPTIMALISASI PENGERINGAN KOPI DAN KAKAO MELALUI INTEGRASI TEKNOLOGI ROCKET STOVE - SOLAR DOME BERBASIS BIOMASSA Husnita Komalasari; Destiana Adinda Putri; Indah Nalurita; Muhammad Nizhar Naufali; I Nyoman Switrayana; Ine Karni
SUBSERVE: Community Service and Empowerment Journal Vol. 4 No. 2 (2026): Juli 2026
Publisher : Prime Identity Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.67766/scsej.v4i2.178

Abstract

Desa Selelos, Kecamatan Gangga, Kabupaten Lombok Utara memiliki potensi perkebunan kopi dan kakao yang cukup besar, namun proses pengeringan hasil panen masih dilakukan secara tradisional dan sangat bergantung pada kondisi cuaca. Kegiatan pengabdian ini bertujuan meningkatkan pengetahuan masyarakat serta meningkatkan efisiensi pengeringan kopi dan kakao melalui penerapan teknologi Rocket Stove–Solar Dome berbasis biomassa. Mitra kegiatan adalah Kelompok Tani Tumpang Sari. Metode kegiatan dilakukan melalui observasi, sosialisasi, pelatihan, penerapan teknologi, serta evaluasi menggunakan pre-test dan post-test. Teknologi yang diterapkan memanfaatkan kombinasi panas matahari dan sumber panas tambahan dari rocket stove berbahan bakar biomassa seperti tempurung kelapa dan bambu. Hasil kegiatan menunjukkan adanya peningkatan pengetahuan dan keterampilan peserta dengan rata-rata peningkatan kompetensi sebesar 50%. Selain itu, penggunaan teknologi Rocket Stove–Solar Dome mampu mempercepat waktu pengeringan dari 20–30 hari pada musim hujan menjadi 4–5 hari dengan kadar air akhir sebesar 8%. Teknologi ini memiliki keunggulan dalam menjaga kestabilan suhu pengeringan, mengurangi ketergantungan terhadap cuaca, serta memanfaatkan biomassa lokal yang ramah lingkungan. Dengan demikian, penerapan teknologi Rocket Stove–Solar Dome berpotensi meningkatkan efisiensi pengolahan pascapanen dan produktivitas kelompok tani secara berkelanjutan.
Pengaruh Formulasi Tepung Ubi Jalar Ungu dan Mocaf Terhadap Karakteristik Fisikokimia Gluten-Free Cookies: The Effect of Purple Sweet Potato Flour and Mocaf Formulations on Physicochemical Properties of Gluten-Free Cookies Zulkarnaen Zulkarnaen; Ni Wayan Putu Meikapasa; Husnita Komalasari
Jurnal Teknologi dan Mutu Pangan Vol. 5 No. 1 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v5i1.6072

Abstract

Gluten-free cookies are a type of biscuit developed as a dietary alternative for individuals with gluten intolerance, while also supporting food diversification through the use of local raw materials rich in carbohydrates and functional components. This study aims to analyze the effect of formulations containing purple sweet potato flour and mocaf on the physicochemical properties of gluten-free cookies. This study employed an experimental method using a one-factor completely randomized design with three treatmentswith different proportion of mocaf:purple sweet potato flour, P1 (30%: 70%), P2 (50%: 50%), and P3 (70%: 30%). The parameters analyzed included moisture content, crude fiber content, hardness, color (L*, a*, and b*), and spread ratio. The data were statistically analyzed using ANOVA and followed by a post-hoc test for significant differences at a 5% significance level (P < 0.05). The results showed that variations in formulation had a significant effect on moisture content (3.42%–5.77%), crude fiber content (2.34%–3.55%), hardness (4.58–38.47 g), L* value (36.32–52.69), b* value (3.00–5.53), and spread ratio (3.00–5.53). Thus, the conclusion of this study is that differences in the formulations of purple sweet potato flour and mocaf were shown to affect the physicochemical characteristics of gluten-free cookies. It is hoped that this study can serve as a basis for the development of gluten-free cookies based on Local Food Resources.  
Co-Authors Afgani, Chairul Anam Ahmad Rudi Arianto Anam Afgani, Chairul Arianto, Ahmad Rudi Aziza Salsabilah aziza salsabilah Cahyadi, Irwan Darasinta Arlina, Gehtin Destiana Adinda Putri Devy Ulandari dwi aulia safitri Endang Sutriswati Rahayu Fuad Sauqi Isnain Heldiyanti, Rina I Nyoman Switrayana Indah Nalurita Ine Karni Ine Karni Ine Karni Ine Karni Karni, Ine Kartika Gemma Pravitri Kartika Pravitri Komalasari, Zulkarnaen Lalu Danu Prima Arzani Manurung, Nancy Eka Putri Meilina, Yeni Melandani, Astri Mia Ulpiana Muhammad Naufali Muhammad Nizhar Naufali Muhammad Rosikhu Muhsinin, Muhammad Nizhar Naufali, Muhammad NURUL HIDAYAH Nurul Hidayah Putri, Destiana Adinda PUTU MEIKAPASA, NI WAYAN Randa Soraya Agustina Regina Pricilia Yunika safitri, dwi aulia Salsabilah, Aziza saufika hakim maharani, andika ellena Septi Hermialingga Venansius, Angeline Devon Wahyu Krisna Yoga Yoga, Wahyu Krisna Yunika, Regina Pricilia Yunita, Lina Zulkarnaen Zulkarnaen