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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Microbiology Indonesia Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Jurnal Pangan dan Agroindustri Chimica et Natura Acta Jurnal Aplikasi Teknologi Pangan JMM (Jurnal Masyarakat Mandiri) Jurnal Teknologi & Industri Hasil Pertanian Jurnal Aplikasi Teknologi Pangan Journal of Industrial and Information Technology in Agriculture Industrial Research Workshop and National Seminar Jurnal Kajian Budaya dan Humaniora (JKBH)
Heni Radiani Arifin
Jurusan Teknologi Pangan, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran, Bandung
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Other

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PENINGKATAN KONSUMSI GIZI DAN KEAMANAN PANGAN UNTUK MENINGKATKAN DAYA TAHAN TUBUH SELAMA MASA PANDEMIK COVID-19: PENINGKATAN KONSUMSI GIZI DAN KEAMANAN PANGAN UNTUK MENINGKATKAN DAYA TAHAN TUBUH SELAMA MASA PANDEMIK COVID-19 Djali, Mohamad; Deliana, Yosini; Lembong, Elazmanawati; Radiani A, Heni; Yarlina, Vira Putri
Jurnal Kajian Budaya dan Humaniora Vol 4 No 2 (2022): Jurnal Kajian Budaya dan Humaniora (JKBH), Juni 2022
Publisher : PT. RANESS MEDIA RANCAGE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61296/jkbh.v4i2.16

Abstract

Saat ini, akibat pandemi COVID-19 (corona virus) menyebabkan banyak perubahan dalam kehidupan masyarakat terutama yang berkaitan dengan pola konsumsi pangan. Menjaga pola makan yang baik dan sehat sangatlah penting dilakukan selama pandemi COVID-19, karena dengan mengonsumsi makanan yang bergizi seimbang dan sehat serta aman dapat berkontribusi dalam meningkatkan sistem kekebalan tubuh. Pengabdian ini bertujuan untuk meningkatkan pengetahuan pangan dan gizi masyarakat tentang pentingnya pola makan sehat, bergizi seimbang dan aman untuk meningkatkan imunitas tubuh terutama di masa pandemik, terutama terkait dengan pangan lokal yang tersedia. Hasil yang diperoleh dari kegiatan yaitu masyarakat mampu mengetahui dan memahami pengetahuan gizi yang sehat dan seimbang serta aman dikonsumsi berbasis sumber daya lokal untuk meningkatkan daya tahan tubuh selama masa pandemi. Indikator keberhasilan kegiatan ini dapat dilihat dari hasil survei dimana terdapat peningkatan persentase jawaban dari setiap quisioner pre test dan post test yang diberikan pada masyarakat sasaran mengenai pengetahuan makanan sehat, seimbang, bergizi, dan aman.
PENINGKATAN KUALITAS, KUANTITAS, DAN STRATEGI PEMASARAN PRODUK OLAHAN BROWNIES DARI TEPUNG MOCAF DI UNIT USAHA BROWNIES SINGKONG KATINENUNG DALAM RANGKA MENINGKATKAN PENJUALAN PRODUK Heni Radiani Arifin; Herlina Marta; Tri Yuliana
JMM (Jurnal Masyarakat Mandiri) Vol 8, No 1 (2024): Februari
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v8i1.20610

Abstract

Abstrak: Unit usaha brownies katinenung memiliki permasalahan yaitu terbatasnya pengetahuan CPPB-IRT dan pemasaran online, proses produksi belum maksimal, lingkungan produksi masih kurang memadai, serta desain dan label kemasan kurang menarik dan informatif. Program ini bertujuan meningkatkan kualitas dan kuantitas brownies mocaf katineung melalui peningkatan pengetahuan mengenai CPPB-IRT, diversifikasi produk, pengemasan, dan pemasaran online serta keterampilan dalam pengolahan brownies kering. Mitra kegiatan adalah masyarakat produktif bernama Unit Usaha Brownies Singkong Katineung yang berlokasi di Kec. Ngamprah, Kabupaten Bandung Barat yang terdiri dari 3 orang mitra. Metode yang digunakan adalah: penyuluhan, praktek dan pendampingan serta hibah peralatan pengolahan. Beberapa kegiatan untuk menyelesaikan permasalahan berupa sosialisasi CPPB-IRT, diversifikasi produk, pengemasan dan pelabelan, pengujian umur simpan dan nutrition facts, serta hibah bahan dan alat produksi. Sistem evaluasi dilakukan dengan membandingkan persentase hasil pre-tes dan post-tes dan disajikan dalam bentuk grafik. Hasil pengabdian menunjukkan terjadi peningkatan pengetahuan dan keterampilan CPPB-IRT sekitar 80%, diversifikasi olahan brownies sekitar 85%, pengemasan dan pelabelan 82%, serta pemasaran online sekitar 78%. Indikator keberhasilan kegiatan ini adalah peningkatan pengetahuan mitra, perbaikan ruang produksi dan sanitasi sesuai CPPB-IRT, pengujian nutrition facts dan umur simpan, dan peningkatan omzet.Abstract: The Katinenung Brownies business unit has problems, namely limited knowledge of CPPB-IRT and online marketing, the production process is not optimal, the production environment is still inadequate, and the packaging design and labels are less attractive and informative. This program aims to improve the quality and quantity of mocaf katineung brownies by increasing knowledge regarding CPPB-IRT, product diversification, packaging and online marketing as well as skills in processing dry brownies. The activity partner is a productive community called the Katineung Cassava Brownies Business Unit in Kec. Ngamprah, West Bandung Regency, consisting of 3 partners. The methods used are counseling, practice, mentoring, and grants of processing equipment. Several activities to resolve problems include CPPB-IRT socialization, product diversification, packaging and labeling, shelf life testing, nutrition facts, and materials and production equipment grants. The evaluation system compares the percentage of pre-test and post-test results and is presented in graphical form. The results of the service showed that there has been an increase in CPPB-IRT knowledge and skills by around 80%, diversification of processed brownies by around 85%, packaging and labeling by 82%, and online marketing by around 78%. Indicators of the success of this activity were increasing partner knowledge, improving production space and sanitation according to CPPB-IRT, testing nutrition facts and shelf life, and increasing turnover.
Advances in Red Palm Oil as Functional Food Ingredient: Composition, Stability, and Applications in Food Systems Jaluwardhana, Rivan Satria; Cahyana, Yana; Mulyono, Asep; Arifin, Heni Radiani; Marta, Herlina; Nurjayati, Ratih; Melanie, Hakiki; Khayrani, Apriliana Cahya
Teknotan: Jurnal Industri Teknologi Pertanian Vol 20, No 2 (2026): TEKNOTAN, Agustus 2026
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol20n2.4

Abstract

Indonesia, as one of the world’s leading producers of palm oil, plays a strategic role and has significant potential to develop palm oil–derived products, such as red palm oil (RPO), as future functional food ingredients. The growing demand for nutritious and sustainable foods has spurred exploration of natural resources with enhanced functional and technological value. This comprehensive review summarizes recent advances in the utilization of red palm oil (RPO) as a functional food ingredient, with particular emphasis on its composition, bioactive compounds, physicochemical stability, and processing versatility The literature search was conducted using a Narrative Literature Review (NLR) approach to identify relevant publications from 2000 to 2024 across major scientific databases. Priority was given to studies published within the last ten years to capture recent developments, while earlier publications were included as foundational and theoretical references that remain relevant to the field. RPO is rich in β-carotene, tocopherols, and tocotrienols, which contribute to its antioxidant activity, distinctive red–orange colour, and oxidative stability. These characteristics support the incorporation of RPO into a wide range of food formulations, including bakery products, spreads, and emulsion-based systems. This review integrates current evidence on the role of RPO in sustainable food diversification, provides insights into its technological applications, and highlights future research opportunities to optimize its utilization in modern food innovation.
Co-Authors Almira Vania P. Asep Mulyono Bambang Nurhadi Daniel Abdiputra Gunawan Devi Nurul Fadilah Dian Indira Een Sukarminah Elazmanawati Lembong Endah Wulandari Endah Wulandari Endah Wulandari Florentina Dwi Putri Gemilang Lara Utama Hakiki Melanie Herlina Marta Imas Siti Setiasih Indira Lanti Kayaputri Jajang Sauman Hamdani Jaluwardhana, Rivan Satria Kamerlia Gantrisia Khayrani, Apriliana Cahya Mohamad Djali Muhamad Djali MUTIARA NABILA Nurjayati, Ratih Rossi Indiarto Siti Nurhasanah Talitha, Shabrina Gitta Tita Rialita Tri Yuliana Vania Griselda Panjaitan Vira Putri Yarlina Yana Cahyana Yosini Deliana