Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Jurnal Abdimas Maduma
Etti Sudaryati
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Education Law, Crime, Criminology & Criminal Justice Social Sciences

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Enhancement of PKK Skills in Processing Local Food Rebon Shrimp Into Crackers: A Functional Food for Preventing Dental Caries Gema Nazri Yanti; Gema Nazri Yanni; Etti Sudaryati
JURNAL ABDIMAS MADUMA Vol. 3 No. 2 (2024): Oktober, 2024
Publisher : English Lecturers and Teachers Association (ELTA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52622/jam.v3i2.312

Abstract

Local food in Bagan Serdang Village, such as rebon shrimp rich in calcium, has significant potential for local utilization and marketing. Unfortunately, this potential is often hindered by a lack of community knowledge and skills. The community service team aims to enhance the understanding and skills of PKK members in processing local food to form economically and socially independent groups, producing products beneficial for health, especially oral health. Activities include socialization, education, and training, with results showing increased knowledge and skills among the participants in making local food products, such as rebon shrimp crackers Keywords : Rebon shrimp; Functional food; Dental caries; Crackers; Calcium
PEMANFAATAN BERAS MERAH DAN JAGUNG DALAM PEMBUATAN MIE SEBAGAI BAHAN PANGAN FUNGSIONAL Ernawati Nasution; Etti Sudaryati; Asfriyati
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 2 No. 2 (2017): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (648.737 KB) | DOI: 10.32734/abdimastalenta.v2i2.2319

Abstract

Beras merah dan jagung sudah lama diketahui bermanfaat bagi kesehatan, selain sebagaipangan pokok. Namun beras merah dan jagung kurang populer sebagai makanan pokok masyarakatpadahal kedua jenis pangan ini merupakan pangan fungsional yang sangat berguna. Maka dikenalkancara lain untuk pemanfaatan kedua bahan ini dengan mengolahnya menjadi tepung beras merah dantepung jagung untuk pembuatan mie
Co-Authors Asfriyati ,MKes Ernawati Nasution Gema Nazri Yanni Gema Nazri Yanti