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All Journal Jurnal Media Gizi Indonesia (MGI) Jurnal Kesehatan Ilmiah Indonesia / Indonesian Health Scientific Journal Jurnal Dunia Gizi Prima Abdika: Jurnal Pengabdian Masyarakat JURNAL ILMU KEBIDANAN Jurnal Ilmu Kesehatan dan Gizi Jurnal Pengabdian Bidang Kesehatan Sevaka: Hasil Kegiatan Layanan Masyarakat
Ritma Dewanti
Sekolah Tinggi Ilmu Kesehatan Adila, Bandar Lampung
Agriculture, Biological Sciences & Forestry Arts Humanities Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Pemberdayaan Karang Taruna menjadi Sentra Produksi Tepung Pisang Berbasis Ekonomi Kerakyatan Rate, Suherman; Dewanti, Ritma; Dahro, Ahmad; Ishak, Syamsopyan; Rinjani, Margareta
Prima Abdika: Jurnal Pengabdian Masyarakat Vol. 3 No. 4 (2023): Volume 3 Nomor 4 Tahun 2023
Publisher : Program Studi Pendidikan Guru Sekolah Dasar Universitas Flores Ende

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37478/abdika.v3i4.3354

Abstract

The regional economy can improve if existing local potential can be developed optimally. The implementation of this community service is training in skills to make banana flour and then process it into food products that are expected to have economic value. The partner in this program is the Tanjung Agung Village Youth Organization which has 25 members. The results of the implementation of Community Service, of the 25 youth organizations who took part in the training, before the training was carried out, all participants did not know the process of making banana flour and processed banana flour products. However, after the training was carried out, all participants were able to know how to make banana flour and processed banana flour products. The conclusion of this Community Service is that implementation is by external targets where there are changes in skills after training is carried out.
Pemberdayaan Kelompok Wanita Berdikari Tanjung Lom Dalam Hilirisasi Tepung Pisang Berbasis Ekonomi Hijau Rate, Suherman; Dewanti, Ritma; Herman, Hernianti; Dahro, Ahmad; Hadi, Anto J; Ishak, Syamsopyan
Prima Abdika: Jurnal Pengabdian Masyarakat Vol. 4 No. 4 (2024): Volume 4 Nomor 4 Tahun 2024
Publisher : Program Studi Pendidikan Guru Sekolah Dasar Universitas Flores Ende

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37478/abdika.v4i4.4913

Abstract

Downstreaming of local food ingredients such as bananas is still not widely encouraged, even though bananas are a fruit rich in vitamins and minerals. Based on interviews with partners conducted by the STIKES Adila service team, it is known that the local potential of Tanjung Agung village has not been utilized optimally due to a lack of knowledge. Because of this, community service is carried out in making banana flour and downstreaming processed banana flour products. Implementing this community service is training in making banana flour and downstream products from banana flour. Based on the results of community service activities, the Tanjung Lom Independent Women group experienced increased knowledge and skills in making banana flour and processed products using banana flour. The output obtained from this community service activity is that the participants can have the skills to make banana flour. The follow-up to this activity is that the Women's group develops skills which are the basis for the formation of Micro, Small and Medium Enterprises thereby improving the economy in Tanjung Agung Village.
Karakteristik Biskuit Berbahan Tepung Daun Kelor (Moringa oleifera) dan Tepung Pisang (Musa paradisiaca) Rate, Suherman; Ishak, Syamsopyan; Sutriningsih, Sutriningsih; Safitri, Oktaria; Dewanti, Ritma; Herman, Hernianti; Dewi, Afiska Prima; Hadi, Anto J.
Jurnal Kesehatan Ilmiah Aufa Royhan Vol 8 No 2 (2023): Vol. 8 No. 2 Desember 2023
Publisher : Universitas Aufa Royhan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51933/health.v8i2.1255

Abstract

Produk biskuit yang berkualitas tentunya tidak hanya sekedar produk dengan rasa yang enak, namun juga memiliki kandungan gizi yang tinggi. Penelitian ini bertujuan untuk mengetahui formula pembuatan biskuit terbaik berdasarkan hasil uji organoleptik, kemudian menganalisis kandungan gizi pada biskuit tersebut antara lain protein, kalsium dan zat besi. Penelitian ini menggunakan metode eksperimen laboratorium dengan perlakuan substitusi tepung daun kelor dan tepung pisang pada biskuit dengan perbandingan formulasi tepung terigu, tepung daun kelor dan tepung pisang dengan 5 perlakuan yaitu F1 : Biskuit sebagai kontrol, F2 : Biskuit dengan perbandingan 80% : 5 % : 15% , F3 : Biskuit dengan perbandingan 70% : 10% : 20%, F4 : Biskuit dengan perbandingan 60% : 15% : 25% , F5 : Biskuit dengan perbandingan perbandingan 50% : 20% : 30%. Observasi dilakukan dengan menganalisis penerimaan panelis terhadap tekstur, aroma, warna, dan rasa, serta uji analisis kandungan kadar protein, kalsium, dan zat besi pada biskuit. Hasil penelitian menunjukkan bahwa biskuit yang memiliki nilai organolaptik tekstur, aroma, warna, dan rasa tertinggi adalah pada perlakuan F1, F1, F1, dan F1, sedangkan nilai organoleptik terendah pada pengujian adalah perlakuan F3 dan F5. , masing-masing. , F5, F5, dan F5. Kandungan kalsium, protein dan zat besi tertinggi masing-masing terdapat pada perlakuan F4, F5 dan F5. Berdasarkan penelitian tersebut, daun kelor berpotensi untuk dijadikan bahan pembuatan biskuit dengan penambahan tepung pisang.
Co-Authors Afiska Prima Dewi Ari Probandari Dahro, Ahmad Dewi, Apiska Prima Hadi, Anto J Hadi, Anto J. Herman, Hernianti Hernianti Herman Hernianti Herman Hernianti Hernianti Iin Wahyuni Ishak, Syamsopyan Rate, Suherman Rinjani, Margareta Safitri, Oktaria Sri Mulyani Suherman Suherman Sutriningsih, Sutriningsih Syamsopyan Ishak Syamsopyan Ishak Syamsopyan Ishak Syamsopyan Syamsopyan