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All Journal Jurnal Pengabdian Masyarakat Cendikia Jenius Proceeding International Health Conference
Irma Eva Yani
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Health Professions Medicine & Pharmacology Nursing Public Health Veterinary

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Protein Content and Acceptability of Nutrient Dense Noodles Based on Local Food as an Alternative to Emergency Food Irma Eva Yani; Vinny Pratiwi; Marni Handayani
proceedinginternational Vol. 3 (2023): Proceeding International Health Conference, 1th July 2023
Publisher : POLTEKKES KEMENKES PADANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jd.v3i.17

Abstract

Noodles are foods that are accepted by all levels of society, including adults and children. There are various types of noodles, one of which is wet noodles. Wet noodles are high in carbohydrates, but low in protein. Noodles that are usually sold in the market require 8.4 grams of additional protein to comply with SNI, which is a minimum of 9.0 grams of protein in 100 grams of wet noodles. So it is necessary to add dried rebon shrimp flour as a protein source. The purpose of the study was to determine the protein contentand acceptability of wet noodles substituted with dried rebon shrimp flour. The type of research is experimental research in the field of food technology with a completely randomized design (CRD) one control, three treatments, two repetitions. Test of protein content in the Baristand Padang laboratory and acceptance test at SDN 10 Surau Gadang. The study was conducted from March 2020 to April 2021. The best treatment was obtainedby organoleptic testing. The results of the organoleptic test obtained the best treatment with a ratio of 75:25 grams, 8.1% protein content and as much as 80% of the target can spend the product. It is recommended to do a acceptability test after a laboratory test, as well as conduct a food safety test.
Organoleptic Quality of Nutrient Dense Noodles Based on Local Food as an Alternative to Emergency Food Vinny Pratiwi,; Irma Eva Yani; Sri Darningsih
proceedinginternational Vol. 3 (2023): Proceeding International Health Conference, 1th July 2023
Publisher : POLTEKKES KEMENKES PADANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jd.v3i.31

Abstract

Noodles are one of the foods that are accepted not only by adult but also by children. Wet noodles are one type of noodle that contains high carbohydrates but low protein. There is a gap in the minimum protein content in the type of wet noodles commonly sold on the market, which is 8,4 grams. Therefore, it is necessary to add a protein source in the form of dry rebon shrimp flour. The purpose of this research was to determine the best treatment and organoleptic quality of nutrient dense noodles substituted with dried rebon shrimp flour. This research is experimental research in the field of food technology with a completely randomized design with one control, three treatment, and two repetitions. The organoleptic test was carried out at the Food Science Laboratory, Department of Nutrition at Polytechnic Health of Padang. The research was conducted from March 2020 to April 2021. Data analysis using the Kruskal Wallis test was followed by the Mann Whitney test if there were significant differences. The results of the Kruskal Wallis test showed significant differences in the colour, scent, flavor, and texture of wet noodles. The result found that the best treatment was a ratio of 75:25 grams. It is recommended to use substitution of 25 grams of dry rebon shrimp flour in making wet noodles.
Difusi Modifikasi Pangan Lokal Fungsional untuk Pencegahan Penyakit Tidak Menular (PTM) Yuniritha, Eva; Irma Eva Yani; Nur Ahmad Habibi; Safyanti; Kasmiyeti; Irfan, Delima
Jurnal Pengabdian Masyarakat Cendikia Jenius Vol. 3 No. 1 (2025): Desember 2025
Publisher : CV. CENDIKIA JENIUS INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70920/pengabmaskes.v3i1.325

Abstract

This community service program aimed to improve public knowledge, skills, and awareness in preventing Non-Communicable Diseases (NCDs) through the utilization of functional local foods. The activity was conducted in Nagari Pasir Talang Timur, South Solok Regency, involving 46 participants, most of whom were productive-age women. The implementation methods included socialization, Focus Group Discussion (FGD), training and demonstration of functional local food processing, health screening, and evaluation through pre- and post-tests. The results showed that the majority of participants were obese (73.9%) with high-risk waist circumference (78.3%) and had cases of prehypertension to hypertension. Most participants had normal blood glucose levels (89.1%) and normal cholesterol levels (54.3%), though 41.3% were in the borderline high to high category. Nutrition knowledge scores increased from 62.5% to 86.75% after education. The program proved that nutrition education and training on functional local food processing effectively enhanced participants’ knowledge and awareness of NCD prevention. In conclusion, the diffusion of functional local foods serves as an effective community-based promotive and preventive strategy to control NCDs in rural populations.
Co-Authors Eva Yuniritha, Eva Handayani, Marni Irfan, Delima Kasmiyeti Nur Ahmad Habibi Safyanti Sri Darningsih Vinny Pratiwi Vinny Pratiwi,