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All Journal PHARMACON Biology, Medicine, & Natural Product Chemistry SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Pharmasipha Majalah Farmasetika Jurnal Kefarmasian AKFARINDO Pharma Xplore : Jurnal Sains dan Ilmu Farmasi JPK: Jurnal Proteksi Kesehatan Medfarm: Jurnal Farmasi dan Kesehatan Jurnal Ilmiah Ibnu Sina (JIIS): Ilmu Farmasi dan Kesehatan Jurnal Farmasi Etam Jurnal Pengabdian Masyarakat Tjut Nyak Dhien Journal of Biotechnology and Natural Science Jurnal Pepadu Media Farmasi Jurnal Sains dan Kesehatan Jurnal Ilmiah Manuntung: Sains Farmasi dan Kesehatan
Nurillahi Febria Leswana
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Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Other

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Journal : Jurnal Pepadu

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PEMBERDAYAAN UMKM KELURAHAN SUNGAI KAPIH MELALUI INOVASI PANGAN FUNGSIONAL JAMUR TIRAM FORTIFIKASI DAUN PANDAN UNTUK MENDUKUNG SDG’S3 Leswana, Nurillahi Febria; Taufiqurrahman, Muh; Hutagalung, Remita Ully
Jurnal Pepadu Vol 6 No 4 (2025): Jurnal Pepadu
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/pepadu.v6i4.8313

Abstract

This community service program in Sungai Kapih Village, Samarinda City, was implemented to strengthen the capacity of micro, small, and medium enterprises (MSMEs) through the development of functional food innovations based on oyster mushrooms (Pleurotus ostreatus) fortified with pandan leaves (Pandanus amaryllifolius). The program was motivated by the limited product diversification and underutilization of local ingredients as sources of functional food. A participatory approach was applied, consisting of needs assessment, socialization on the concept of functional food, technical training, production and packaging assistance, as well as monitoring and evaluation. The results showed significant improvements in participants’ knowledge of functional foods and technical skills in producing oyster mushroom–pandan fortified products, such as noodles and nuggets. Pre-test and post-test evaluations revealed an increase in processing skills from 40% to 80%, and a rise in positive attitudes toward innovation from 35% to 85%. The developed products demonstrated higher nutritional value and better sensory attributes, offering strong market potential and enhancing MSME competitiveness. Beyond economic benefits, this innovation also contributes to public health, as oyster mushrooms provide protein, fiber, and bioactive compounds, while pandan leaves enrich antioxidant properties and sensory appeal. The program aligns with the Sustainable Development Goal (SDG) 3 on Good Health and Well-Being, while simultaneously supporting local food security and sustainable community empowerment  
Co-Authors Abdul Rahim Adhitasari Suratman Agnes Elisa Agus, Adhe Septa Ryant Andrian Fernandes, Andrian Angel Natalia Nainggolan Bua, Tin Sanda Liling Butar-Butar, Maria Elvina Tresia Clara Ritawany Sinaga Dwi Siswanta Falen Sindi Ayugistia Hiasinta Meliana Hangin Husna, Husna Husna Hutagalung, Remita Ully Iju, Sesilia Karolina Jenly Adinata Linden, Susana Maria Elvina Tresia Butar-Butar Monika Julan Morijan, Risky asrina Muh. Taufiqurrahman Pijaryani, Indria Ping, Maria Floriana Remita Ully Hutagalung Ruth Gratia Dwi Pangestika Silaban Erllin Tirza Stevany Simanullang, Raymon Sinaga, Clara Ritwany Sister Sianturi Sulistiani Sulistiani, Sulistiani susana linden Susana Linden Taufiqurrahman, Muh