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All Journal Indonesian Journal of Human Nutrition Jurnal Berkala Epidemiologi Jurnal Media Gizi Indonesia (MGI) Masyarakat, Kebudayaan dan Politik Jurnal Ilmiah Kedokteran Wijaya Kusuma Jurnal Preventia Health Notions Jurnal Ilmiah Universitas Batanghari Jambi Jurnal Manajemen Kesehatan Yayasan RS.Dr. Soetomo Journal of Applied Food Technology Jurnal Kesehatan Prima Journal of Maternal and Child Health Amerta Nutrition Darmabakti Cendekia: Journal of Community Service and Engagements Jurnal Ilmiah Permas: Jurnal Ilmiah STIKES Kendal Jurnal Aisyah : Jurnal Ilmu Kesehatan Abdimasku : Jurnal Pengabdian Masyarakat Jurnal Layanan Masyarakat (Journal of Public Service) Bakti Cendana: Jurnal Pengabdian Masyarakat Media Gizi Kesmas Journal SAGO Gizi dan Kesehatan Jurnal Kesehatan Tambusai Nutrisia Healthy Tadulako Journal (Jurnal Kesehatan Tadulako) Jurnal Keperawatan JURNAL ILMIAH KESEHATAN MASYARAKAT DAN SOSIAL Jurnal Ilmu Kesehatan dan Gizi Journal of Community Engagement in Health Strada Jurnal Ilmiah Kesehatan (SJIK) Jurnal Ilmu Kedokteran dan Kesehatan Indonesia

Annis Catur Adi

Departemen Gizi Kesehatan Fakultas Kesehatan Masyarakat, Universitas Airlangga, Surabaya, Indonesia

Author-ID : 4012080

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Community Empowerment Through Sulfur Soap Preparation for Dermatitis Prevention Amirah Adlia; Sakinah Aljuffrie; Annis Catur Adi; Deandra Ardya Regitasari; Vidya Anggarini Rahmasari; Heni Rachmawati
Darmabakti Cendekia: Journal of Community Service and Engagements Vol. 1 No. 2 (2019): December 2019
Publisher : Faculty of Vocational Studies, Universitas Airlangga

Background: As a country with a tropical climate, Indonesia has the risk to have many disease problems, such as skin disorder or dermatitis. Dermatitis is an either acute, sub-acute, or chronic inflammatory skin disease. One of therapies is using sulfur compound. Purpose: The objective of this program was to improve public awareness of Tulungagung Regency on the importance of health care, to train people preparing soap containing sulfur, and to help the people to empower the economic community through home industry initiation. Methods: This program was done by motivation generating, counseling, advocacy, and education. The activities were performed through counseling about skin diseases, causes, the prevention and treatment of the disease with sulfur soap, demonstration and providing training to the community about sulfur soap. Results: The training on handmade soap preparation was conducted at the Village Hall of Mojosari, Kauman, Tulungagung, on July 28-29th 2019 and was attended by 20 female participants. The socialization programme was carried out by providing technical guidance, visual exposure of materials, packaging training through small groups. Conclusion: This training program of soap containing sulfur preparation attracted public attention to gain the science, knowledge, and skill increase business motivation, knowledge, and community skills as well as motivation generation to apply a simple technology of soap containing sulfur manufacturing.

COMMUNITY EMPOWERMENT IN PINEAPPLE AGROINDUSTRY WASTE UTILIZATION AS AN INGREDIENT OF SNACKS IN SUBANG DISTRICTS Annis Catur Adi; Mahmud Aditya Rifqi; Deandra Ardya Regitasari; Vidya Anggarini Rahmasari; Wizara Salisa; Heni Rachmawati
Darmabakti Cendekia: Journal of Community Service and Engagements Vol. 2 No. 2 (2020): DECEMBER 2020
Publisher : Faculty of Vocational Studies, Universitas Airlangga

Background:The development of agro-industry in Indonesia remains facing many obstacles. In addition to the environmental wasteproblem, the low ability to process products leads to their low added value, as faced bypineapple agro-industry associationin Barokah Agro Lestari (BAL). This community service activity is important to improve beneficial and economical value of pineapple agro-industry. Purpose: This activity aims to reduce the environmental burdenof pineapple agro-industry by product by implementing technology to give its added value as well as providing a healthy snack alternative for society. Method: This community service activity is carried out through counseling, training and education related to waste product of pineapple. These activities included the preparation phase, the selection of organic waste of pineapple, bioactive component testing, testing of nutrients and food formulation. Results:The community service program was conducted at PT Karya Masyarakat Mandiri in Subang District and attended by 30 pineapple farmers from Cirangkong village, gathered in Barokah Agro Lestari (BAL). Training was done by administering stages of activity systemically, exposure of the material using visual methods, cooking demonstration for the training activities of processing and product development. Conclusion: Community service activities and training in processing the pineapple stem waste can be a means of empowering local communities. Processing organic waste into food products help improving the community skills and motivation for business development through organic waste treatment.

TRAINING AND ASSISTANCE OF FOOD VENDORS IN EFFORTS TO PREVENT FOODBORNE DISEASES IN KENJERAN VILLAGE SURABAYA Fariani Syahrul; Annis Catur Adi; Riris Diana Rachmayanti; Kartini Kartini
Darmabakti Cendekia: Journal of Community Service and Engagements Vol. 4 No. 1 (2022): JUNE 2022
Publisher : Faculty of Vocational Studies, Universitas Airlangga

Background: Based on the results of research in 2020 in the Kenjeran village, bacterial contamination was identified in food and snacks sold around homes and schools. The results of laboratory tests identified that 51.35% of snacks were contaminated with bacteria, with details of 32.43% contaminated with potential pathogenic Escherichia coli bacteria and 45.54% contaminated with Klebsiella pneumonia bacteria. Objective: This activity aims to increase the knowledge of food vendors in terms of managing snacks and reduce the number of percent snacks that contaminated with microbes. Methods: The main activities were the training of food and beverage management and cadre assistance that held after training to see changes in the behavior of food vendors and laboratory tests to see percent of snacks containing microbial contamination. Results: There was no difference in food vendors' knowledge of snacks management before and after training, and 72.8% of snacks contained bacteria, but the cleanliness and hygiene behavior of food vendors were increased. Conclusion: This activity has provided increased awareness about safe and healthy food and beverage management practices to food vendors around the site but there are still many snacks that contain microbes even increased from the results of last year's study. Suggestion that there is registration for food vendors so that mentoring activities can be carried out continuously by cadres and villages related to food management at food vendors around Kenjeran village.

PENYULUHAN DAN PELATIHAN PEMBUATAN BAWANG PUTIH FERMENTASI DALAM RANGKA PENINGKATAN PRODUKTIFITAS KELOMPOK LANSIA Annis Catur Adi; Wizara Salisa; Diah Patria Nuringtyas; Iga Ema Dini; Ali Iqbal Tawakal; Fariani Syahrul; Santi Martini
Jurnal Layanan Masyarakat (Journal of Public Services) Vol. 5 No. 1 (2021): JURNAL LAYANAN MASYARAKAT
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jlm.v5i1.2021.249-258

The elderly population has a rapid development. The elderly is often labeled as unproductive, even as a burden on the family. Simple but effective skills activities can be an alternative solution. One of them is by making fermented single onion-based functional food products. This community service aims to extend the productive activities of the elderly population. Fermented garlic products can be consumed alone to improve health. In addition, products can be sold so that they can become additional income for the family. There were three methods, namely counseling, training and mentoring. Counseling related to the health of the elderly, training in making fermented single garlic directly to the target and assisting in implementing the flow of fermented garlic making until the product is successful. The community service program was carried out in the Elderly Group of Mulyosari Village, Surabaya with 50 participants. Counseling and training were carried out with visual power point materials, demonstrations on how to process fermented garlic, and direct practice with mentoring for 10 days until the product was finished. Conclusion: Community service in the form of counseling has an impact on increasing the knowledge of the elderly in Mulyosari Village. Training and assistance in making fermented garlic can also be practiced independently by the elderly as proven by the success of the finished product. This activity can increase the productivity of the elderly, benefit health by consuming it, and become a business opportunity. abstrakPenduduk lanjut usia memiliki jumlah perkembangan yang cukup pesat. Lansia seringkali diberi label tidak produktif, bahkan dicap beban keluarga. Kegiatan keterampilan yang sederhana namun tepat guna dapat menjadi alternatif solusinya. Salah satunya dengan membuat produk makanan fungsional berbasis bawang tunggal yang difermentasi. Pengabdian masyarakat ini bertujuan untuk memperpanjang aktivitas produktif penduduk lansia. Produk bawang putih fermentasi dapat dikonsumsi sendiri untuk meningkatkan kesehatan. Selain itu produk dapat dijual sehingga dapat menjadi pendapatan tambahan keluarga. Terdapat tiga metode, yaitu penyuluhan, pelatihan dan pendampingan. Penyuluhan terkait kesehatan lansia, pelatihan pembuatan bawang putih tunggal terfermentasi secara langsung kepada sasaran, dan pendampingan penerapan alur pembuatan bawang putih terfermentasi hingga produk berhasil. Program pengabdian masyarakat terlaksana di Kelompok Lansia Kelurahan Mulyosari, Surabaya dengan peserta sebanyak 50 orang. Penyuluhan dan pelatihan dilakukan dengan materi visual power poin, demo cara pengolahan bawang putih fermentasi, dan praktik langsung dengan pendampingan selama 10 hari hingga produk jadi. Kesimpulan: Pengabdian masyarakat berupa penyuluhan berdampak pada peningkatan pengetahuan lansia Kelurahan Mulyosari. Pelatihan dan pendampingan pembuatan fermented garlic juga mampu dipraktikkan secara mandiri dengan baik oleh lansia yang dibuktikan dengan keberhasilan produk jadi. Kegiatan ini mampu meningkatkan produktivitas lansia, bermanfaat bagi kesehatan dengan mengonsumsinya, dan menjadi peluang usaha.

STRENGTHENING CADRES CAPABILITIES IN THE DEVELOPMENT OF TODDLERS HEALTHY SNACK ON HIGH PROTEIN LOCAL MIXED FLOUR PRODUCTS IN ACCELERATION OF STUNTING MANAGEMENT IN TULUNGAGUNG Annis Catur Adi; Fathrizqita Aghnia Raudhany; Wizara Salisa; Fariani Syahrul; Mahmud Aditya Rifqi
Jurnal Layanan Masyarakat (Journal of Public Services) Vol. 6 No. 1 (2022): JURNAL LAYANAN MASYARAKAT
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jlm.v6i1.2022.1-8

ABSTRACTStunting in Tulungagung Regency is still a serious threat to the health of infants and toddlers. The Covid-19 pandemic has hampered posyandu activities as health service facilities in the community. Strengthening the knowledge and skills of posyandu cadres is very important, because posyandu cadres are educational agents who are directly related to mothers of toddlers. This community service aims to increase the role of posyandu cadres in an effort to reduce stunting through the development of healthy snack innovations from high-protein flour products. There were three methods, namely counseling, training and mentoring. Counseling on stunting and the use of local food, training on making healthy snacks based on high-protein mixed flour, as well as mentoring participants in the development and innovation of healthy snacks based on high-protein mixed flour. The community service program was carried out in a hybrid manner, namely online and offline in the work area of the Pakel Health Center, with a total of 50 participants. The counseling was carried out using visual power point media, training with demonstrations of making healthy snacks, and mentoring which contained direct practice of making healthy snacks independently for two weeks after the counseling and training activities were carried out. The result shows that community service in the form of counseling has an impact on increasing the knowledge of Posyandu cadres at Pakel Health Center, by 4,5%. Training and assistance in making healthy snacks can also be practiced independently by cadres and mothers of toddlers as evidenced by the success and emergence of various menus. In conclusion, the counseling, training, and assistance provided were able to increase the creativity of posyandu cadres and mothers of toddlers in creating healthy snacks based on high-protein mixed flour as an acceleration of stunting prevention.

Malonaldehyde Level of Administration Ethanol Extract of Purple Sweet Potato Var. Ayamurasaki in Doca-Salt Hypertensive Rats Irma Sarita Rahmawati; Soetjipto Soetjipto; Annis Catur Adi; Aulanni’am Aulanni’am
Journal of Applied Food Technology Vol 5, No 1 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

There is an increasing amount of evidence that oxidative stress related to hypertension can damage the function of diverse structures such as aorta. It is a well-established fact that chlorogenic acid and anthocyanine found in purple sweet potato generates bioactive compound with antihypertensive and antioxidant activities. The present study sought to investigate antioxidant activity of extract ethanol of purple sweet potato (EP) in deoxycorticosterone acetate (DOCA–salt)–induced hypertensive rats (Rattus norvegicus). The rats were orally administrated a 95% ethanol extract of purple sweet potato (var. Ayamurasaki) (EP) in a daily dose of 200 and 400 mg/kg body weight for 4 weeks. Aorta total malondialdehyde (MDA) and histopathology of aorta abdominal were examined. Aorta injury was observed in DOCA-salt hypertensive group rats compared to normotensive group rats, as aorta MDA significantly increased (P <0.05). In contrast, treatment of DOCA-salt hypertensive rats with different dose of EP significantly reduced the total aorta MDA, as well as repair kidney damage, suppressed smooth muscle cell proliferation and lessen aorta wall thickening compared to controls. This is the first report that demonstrated blood pressure lowering and antioxidative effects of an ethanol extract of purple sweet potato, containing chlorogenic acid, in a DOCA–salt model of hypertension.

Lemuru Fish (Sardinella Lemuru) Oil effects on Body Weight of Wistar Rats Induced by Trans Fatty Acids Abdurrahman Ali; Annis Catur Adi; Sri Adiningsih
Jurnal Kesehatan Prima Vol 16, No 1 (2022): FEBRUARY
Publisher : poltekkes kemenkes mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jkp.v16i1.792

The content of EPA and DHA in lemuru fish oil can be used to prevent obesity risk factors. This study aims to determine the effect of purified lemuru fish oil on the weight of Wistar rats induced by trans fatty acids. This research is an experimental study using a randomized block design with a post test only control group. The research sample was 30 male Wistar rats aged two to three months, grouped into two control groups (K) which were given standard feed (K0) and those given standard feed after two weeks of trans fatty acid induction (K1) and three treatment groups (P). ) with lemuru fish oil intervention as much as 0.34 ml (P1), 0.67 ml (P2), and 1.34 ml (P3). The induction material was 2.3 g of liquid margarine, containing 3.8% trans fatty acids. The intervention material was lemuru fish oil from the purification process containing 18.05% EPA and 9.37% DHA. Induction of margarine for two weeks made the body weight of the rats increased by 27.90% (P2) compared to the control (K0) 16.06%. After the intervention period of lemuru fish oil for three weeks, the weight of the treatment group P1 (18.53%), P2 (14.74%), and P3 (13.19%) was lower than the control group K0 (22.79%) and K1 (25.31%).

Pengaruh Substitusi Bekatul (Rice Bran) dan Bengkuang (Pachyrhizus erosus) Terhadap Kadar Energi, Kadar Serat dan Daya Terima Pada Mini Pao Claudia Ni Luh Merry Marzeline; Annis Catur Adi
Amerta Nutrition Vol. 1 No. 4 (2017): AMERTA NUTRITION
Publisher : Universitas Airlangga, Kampus C, Mulyorejo, Surabaya-60115, East Java, Indonesia

Background: People with diabetes mellitus need low calorie dan high fiber snack to support their nutritional requirement and to control blood glucose levels. The examples of low calorie and high fiber foods are yam bean and rice bran. Fiber slow down the glucose absorption process that will inderictly increase the viscosity of intestinal and decrease the speed of diffusion of the small intestines, so it can lead to a decrease in blood glucose levels slowly.Objectives: The addition of rice bran, yam bean essence and yam bean flour are expected to improve the fibers and low calories. The purpose of this research was to determine the acceptability and fiber and calories contents on mini steam bun.Methods: This research was experimental research with complete random design (CRD) and there are 4 treatments, one control formula (F0) and 3 modification formulas (F1, F2, F3) that are tested to 30 panelists. Calories and fiber content was calculated using Indonesian Food Composition Database and also analyzed in laboratory. The difference of acceptability was analyze using Friedman test and continued with Wilcoxon Sign Rank Test if it shows a significant difference.Results: The result showed that F2, yam bean flour substitution had the highest acceptability with the average score was 3.93 while the formula with the lowest score is F3 with a score of 3.33 . Calories content on F2 was 60.48 cal, and fiber content 3.64 grams per 25 grams mini steam bun. Conclusion: Mini steam bun with substitution 50 g of yam bean flour and 5 g of yam bean essence has a good acceptability with low calories and high fibers content than commercial mini steam bun and has a potential to be an alternative snacks for prediabetes and diabetes patientsABSTRAKLatar Belakang: Penderita diabetes mellitus membutuhkan makanan selingan yang rendah kalori dan tinggi serat untuk membantu memenuhi kebutuhan gizi dan mengontrol kadar gula darah. Contoh bahan makanan rendah kalori dan tinggi serat adalah bengkuang dan bekatul. Serat dapat memperlambat proses penyerapan glukosa yang secara tidak langsung akan meningkatkan kekentalan isi usus serta dapat menurunkan kecepatan difusi permukosa usus halus sehingga dapat mengakibatkan penurunan kadar glukosa darah secara perlahan.Tujuan: Penelitian ini bertujuan untuk mengetahui daya terima dan kandungan serat serta energi mini pao dengan substitusi tepung bengkuang, sari bengkuang dan bekatul.Metode: Penelitian ini menggunakan desain eksperimental dengan rancangan acak lengkap dan terdapat 4 formula, 1 formula kontrol (F0) dan 3 formula modifikasi (F1,F2,F3) yang diujikan kepada 30 panelis. Perbedaan daya terima diketahui dengan uji Friedman dan dilanjutkan uji Wilcoxon Signed Rank Test jika diperoleh perbedaan yang signifikan. Kadar energi dan serat diperoleh melalui perhitungan DKBM dan uji laboratorium.Hasil: Berdasarkan hasil uji organoleptik, formula mini pao F2 substitusi tepung bengkuang memiliki daya terima tertinggi dengan nilai rata-rata 3,93 sedangkan formula yang memiliki nilai terendah adalah F3 dengan nilai 3,33. Kadar energi mini pao F2 sebesar 60,48 kalori dan kandungan serat sebesar 3,64 gram per 25 gram mini pao.Kesimpulan: Mini pao dengan substitusi tepung bengkuang 50 g dan sari bengkuang 5 g memiliki daya terima yang baik dengan kandungan energi yang rendah dan serat lebih tinggi dibandingkan mini pao komersial dan layak dijadikan alternatif makanan selingan bagi penderita pre diabetes maupun penderita diabetes mellitus.

Penerapan Sistem Hazard Analisis Critical Control Point (HACCP) Pada Produk Ayam Bakar Bumbu Herb Di Divisi Katering Diet PT. Prima Citra Nutrindo Surabaya Novira Dian Rachmadia; Nanik Handayani; Annis Catur Adi
Amerta Nutrition Vol. 2 No. 1 (2018): AMERTA NUTRITION
Publisher : Universitas Airlangga, Kampus C, Mulyorejo, Surabaya-60115, East Java, Indonesia

Background: Healthy catering as a place of catering service providers are required to have clear safety standards in ensuring the quality of their products to the hands of consumers. PT. Prima Citra Nutrindo (PCN) as one of the healthy caterers has HACCP standard on one of its products that is Herb Roasted Chicken product. Quality control of food with HACCP standard needs to be done considering the occurrence of foodborne illnes very easily occur if food safety is not guaranteed.Objectives: The purpose of this research is to identify the application of HACCP system on Herb Roasted Chicken product in PT. Prima Citra Nutrindo (PCN).Methode: The method used is qualitative descriptive method including field observation, discussion, interview, and question and answer to complete the application of HACCP on Herb Roasted Chicken product.Result: Phase production of roasted chicken Herb starts from boiling water until serving known there are 2 stages which is the Critical Control Point to watch out for the cooling and serving stages. The control of the risk of foodborne illness in Herb Roasted Chicken can be done by keeping the time lag between cooling and packaging.Conclusions: The results of this study are useful as recommendations for improvement in order to maintain the quality management system that has been achieved and for the development of HACCP procedures on other products so as to produce products that are safe for consumption.ABSTRAKLatar Belakang: Katering sehat sebagai tempat penyedia jasa boga diharuskan mempunyai standar keamanan yang jelas dalam menjamin mutu produknya hingga ke tangan konsumen. PT. Prima Citra Nutrindo (PCN) sebagai salah satu katering sehat telah mempunyai standar HACCP pada salah satu produknya yaitu Ayam Bakar Bumbu Herb. Pengendalian mutu makanan dengan standar HACCP perlu dilakukan mengingat kejadian foodborne illnes sangat mudah terjadi apabila keamanan pangan tidak terjamin.Tujuan: Tujuan penelitian ini adalah untuk mengidentifikasi penerapan sistem HACCP pada produk Ayam Bakar Bumbu Herb di PT. Prima Citra Nutrindo (PCN).Metode: Metode yang digunakan adalah metode deskriptif kualitatif meliputi observasi lapangan, diskusi, wawancara, dan tanya jawab untuk menyempurnakan penerapan HACCP pada produk Ayam Bakar Bumbu Herb.Hasil: Tahap produksi ayam bakar bumbu Herb dimulai dari proses perebusan air hingga serving diketahui terdapat 2 tahap yang merupakan Critical Control Point yang harus diwaspadai yaitu tahap pendinginan (cooling) dan tahap penyajian (serving). Pengendalian resiko kejadian foodborne illnes pada produk Ayam Bakar Bumbu Herb dapat dilakukan dengan menjaga jeda waktu antara pendinginan dan pengemasan.Kesimpulan: Hasil studi ini bermanfaat sebagai rekomendasi perbaikan dalam rangka mempertahankan sistem manajemen mutu yang telah tercapai serta untuk pengembangan prosedur HACCP pada produk yang lain sehingga menghasilkan produk yang aman untuk dikonsumsi.

Kaldu Ayam Instan dengan Substitusi Tepung Hati Ayam sebagai Alternatif Bumbu untuk Mencegah Anemia Annisa Rizky Malichati; Annis Catur Adi
Amerta Nutrition Vol. 2 No. 1 (2018): AMERTA NUTRITION
Publisher : Universitas Airlangga, Kampus C, Mulyorejo, Surabaya-60115, East Java, Indonesia

Background: Instant chicken broth with chicken liver powder substitution had a potential to become a non-MSG alternative seasoning with health value, especially to prevent anemia. Innovation of processing chicken liver into the product could increase its value as a by-product.Objective: This research was aimed to determine product’s organoleptic quality and nutritional values (protein, fat, water and iron).Methods: This research was true experimental design with Complete Randomized Design (CRD) with four levels. Level of chicken liver powder substitution to 300 g flours as broth’s filling were 0%, 10%, 30% and 40%. Organoleptic test to determine product’s acceptance was statistically analyzed by descriptive and inferential analysis, with Kruskal Wallis and Mann Whitney test. Analysis of nutritional values only for the chosen formula from organoleptic test’s result.Results: The chosen formula which had the highest organoleptic quality score was F1 with 10% chicken liver powder substitution. The texture (p=0.000) and taste (p=0.007) of instant chicken broth was significantly affected by chicken liver powder substitution. Nutritional value of product had met the requirement of instant broth standart with 10.24% protein, 2.87% fat, 3.67% water, and 20.42 ppm iron in 100 g serving. Conclusion: It could be concluded that instant chicken broth with 10% chicken liver powder substitution had a good organoleptic quality and had a potential to be non-MSG alternative seasoning to prevent anemia. The product contained higher protein and iron compared to commercial instant chicken broth.ABSTRAKLatar Belakang: Kaldu ayam instan dengan substitusi tepung hati ayam berpotensi untuk menjadi penyedap non-MSG yang memiliki manfaat kesehatan terutama sebagai alternatif pencegahan anemia. Inovasi pengolahan hati ayam pada produk sekaligus dapat meningkatkan nilai guna jerohan sebagai by-product.Tujuan: Penelitian ini bertujuan untuk mengetahui mutu organoleptik dan kandungan protein, lemak, kadar air, dan zat besi pada produk kaldu ayam instan dengan substitusi tepung hati ayam.Metode: Penelitian ini menggunakan desain eksperimental murni dengan Rancangan Acak Lengkap (RAL) dengan 4 (empat) taraf perlakuan. Tepung hati ayam disubstitusikan pada 300 g bahan pengisi tepung terigu dengan persentase 0%, 10%, 30%, dan 40%, kemudian dilakukan uji organoleptik yang dianalisis secara deskriptif dan inferensial menggunakan uji Kruskal Wallis dengan uji lanjutan Mann Whitney. Analisis kandungan gizi dilakukan hanya pada formula terpilih dari hasil analisis deskriptif uji organoleptik.Hasil: Hasil uji organoleptik menunjukkan produk dengan mutu organoleptik tertinggi adalah F1 dengan substitusi tepung hati ayam sebesar 10%. Substitusi tepung hati ayam memberikan pengaruh secara signifikan terhadap tekstur (p=0,000) dan rasa (p=0,007) dari produk kaldu ayam instan. Kandungan gizi kaldu ayam instan F1 sudah memenuhi standar kaldu bubuk dengan 10,24% protein, 2,87% lemak, 3,67% air, dan 20,42 ppm zat besi dalam 100 g sajian.Kesimpulan: Dapat disimpulkan kaldu ayam instan dengan substitusi 10% tepung hati ayam memiliki mutu organoleptik yang baik dan berpotensi menjadi alternatif bumbu non-MSG tambahan untuk mencegah anemia, karena memiliki kandungan protein dan zat besi yang lebih tinggi dibandingkan kaldu ayam instan komersial.

Co-Authors Abdurrahman Ali Adi Pranoto Adinda Nurul Istiqomah Adiningsih, Sri Afifah, Lyna Nur Aisyah Noer Auliyah Madani Pertiwi Al Himny Rusydy, Muhammad Alfian Yusuf Ali Iqbal Tawakal Ali Iqbal Tawakal Ali Iqbal Tawakal Alristina, Arie Dwi Alzha Adila Harisina Amilenia Nurlaila Amirah Adlia Amirah Adlia Andini Octaviana Putri Anggun Pinasti Ilahi Anisah, Mufidah Anna Smdyah Putri Anna Surgean Veterini Anni Syntya Annisa Lutfiah Annisa Rizky Malichati Annisa Rizky Maulidiana Arina Farmalabitta Annis Arina Mufida Ersanti Arina Mufida Ersanti Ariza, Nahya Rahmatul Asrul Bahar Atsarina Anindya Aulanni'am, Aulanni'am Aulanni’am Aulanni’am Aulia Ramadhani Aulia, Noni Angelina Tazky Bambang Wahjuprajitno Bambang Wirdjadmaji Bambang Wirdjadmaji, Bambang Berliandita Shabhati Brilliant Anjar Saputro Calvin Ramadhani Chatarina Umbul Wahyuni Cindhy Pamela Kesuma Claudia Ni Luh Merry Marzeline Damar Maulidina Nur Wening Damar Rasti Adhika Daniel Christanto Dea Amanda Caressa Deandra Ardya Regitasari Deandra Ardya Regitasari Dewi, Ratna Candra Dhiyah Ariba Oktaviani Diah Patria Nuringtyas Dian Puteri Andani Dini Andrias Andrias Dini Ririn Andrias Dinis Puspita Rakhman Dominikus Raditya Atmaka Dyah Patria Nuringtyas Edinda Ayu Miranti Elya Sugianti Emyr Reisha Ishaura Endah Bardiati Enny Susanti Eny Qurniyawati Eva Flourentina Kusumawardani Eva Flourentina Kusumawardani Faradillah Rahmy Savitri Faradita Meilinda Wulan Sari Farah Rosyihana Fadhila Farapti Farapti Fariani Syahrul Fathrizqita Aghnia Raudhany Fathrizqita Aghnia Raudhany Fauzatur Rofiqoh Febry Dian Permatasari Fedora Ivena Thom Fifi Nirmala Fikriyah Al'aliyyu Firdaus, Salwa Sausan Ghanynafi, Abdullah Hafizotun Tsaqifah Hamzah Hamzah Hari Basuki Notobroto Haryana, Nila Reswari Hasanah, Dina Khomariyatul HENI RACHMAWATI Heni Rachmawati Hernita Riski Hisma Zauharotun Nisa Humaira, Arisya Iga Ayuni Fatmala Iga Ema Dini Ikeu Ekayanti Ikhtiar, Ilham Irfa Ekasanti Irwanto Irwanto Irwanto, Irwanto Isaura, Emyr Reisha Isyana, Deta Oryza Ivan Mahardika Yusuf Jayantini, Hikmah Ervina Jewel Patricia Junaida Astina Kamila Dwi Febrianti Kartini Kartini Lailata, Irina Lailatul Muniroh Lailia Wahyuliana Lathifah Ilmawati Laura Navika Yamani Lina Nurbaiti Lipu, Yanto Lisda Juniarsy Rahardjo Luki Mundiastuti M. G. Bagus Ani Putra Maharani, Shafira Mahmud Aditya Rifqi Mardiyono Yono Mawaddah, Tsalatsa Aulia Mei Lestari Ika Widyyati Meity Ardiana Melissa Ruslan Merryana Adriani Meyrina Putri Cahyariani Mohammad Fahmi Rasyidi Muamar Afdhal Mahendra Muda, Tasya Shafa Salsabila Mufida Ersanti, Arina Muhammad Atoillah Isfandiari Nabiilah Nuur’ainii Nabillah Eka Permatasari Nanik Handayani Nelly Setiawaty Novira Dian Rachmadia Nur Mufida Wulan Sari Nuraidah, Lutfi Fajar Nuthathai Sutthiwong Oktaviani, Dhiyah Ariba Purwandini, Septiana Puspitasari, Prastiwi Novia Putra, M.G. Bagus Ani Putri Safrida Rahmawati Putri, Cahya Ramadhanti Rachmad Suhanda Rachmahnia Pratiwi Rahmawati, Siti Irma Rakhmalia Imeldawati Ramadhan, Ramadivan Bagus Rasyidi, Mohammad Fahmi Ratna Candra Dewi Rehatta, Nancy Margarita Reza Yuanita Ananta Riris Diana Rachmayanti Rita Ismawati Rita Ismawati Rizky Arifandy Amir Rizma Dwi Nastiti Romadhona, Salsabila S R Widya Areta Humaniora Justisia S.Pd. M Kes I Ketut Sudiana . Sakinah Aljuffrie Salisa, Wizara Salma Chalisha Santi Martini Sarmanu, Sarmanu Septa Katmawanti, Septa Septyaningrum Putri Purwoto Shafira Putri, Maurilla Shrimarti R Devi Sinaga, Niken Ayu Br Siti Nur Husnul Yusmiati Siti Rahayu Nadhiroh Siti Shofiya Novita Sari Siti Shofiya Novita Sari SOETJIPTO . Soetjipto Soetjipto Soma Aditya Putra SRI LESTARI Subijanto Marto Soedarmo Subijanto Marto Soedarmo Sukmadewi, Marcella Suryanto Suryanto Suryanto, Suryanto Syafrina Mareta Sari Tasya Shafa Salsabila Muda Timbuktu Harthana Tri Ratnaningsih Tri Ratnaningsih Tri Sulistijorini, Hinu Trias Mahmudiono Tsaqifah, Hafizotun Ulfatul Karomah Vania Aristawidya Vetty Silvana Maulida Vidya Anggarini Rahmasari Vidya Anggarini Rahmasari Widati Fatmaningrum Widijiati Widijiati Widjiati Widjiati, Widjiati Widodo Jatim P Widodo Jatim Pudjirahardjo Widyyati, Mei Lestari Ika Wijaya, Vania Alvabella Wizara Salisa Wizara Salisa Wizara Salisa Wizara Salisa Wizara Salisa Wizara Salisa Wizara Salisa Wizara Salisa Yama Dharma Putera Yasmin Muntaza Yeni Susanti Yulia Kurnia Sari Yusmiati, Siti Nur Husnul Yusuf, Alfian

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