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All Journal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Journal of Integrated Agribusiness Jurnal Abdi Insani Buletin Poltanesa Bioscientist : Jurnal Ilmiah Biologi Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Journal of Applied Agricultural Science and Technology Literasi: Jurnal Pengabdian Masyarakat dan Inovasi
Made Gayatri Anggarkasih
Program Studi Supervisor Jaminan Mutu Pangan, Sekolah Vokasi, Institut Pertanian Bogor
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Public Health Social Sciences Veterinary Other

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Korelasi Skor Atribut Mutu Sensori Squash Buah Pala dengan Tingkat Kesukaan Panelis Hapsari, Rianti Dyah; Sarastani, Dewi; Anggarkasih, Made Gayatri; Kartinawati, Annisa; Yati, Diana; Sudiraharjana, Kautsar Daffa; Marina, Dinda
Poltanesa Vol 23 No 2 (2022): Desember 2022
Publisher : P3KM Politeknik Pertanian Negeri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/tanesa.v23i2.1941

Abstract

Pala adalah tanaman asli Indonesia yang memiliki nilai ekonomi tinggi. Pala diekspor dalam bentuk biji dan fuli utuh ataupun ditumbuk. Pemanfaatan daging buah pala setelah diambil biji dan fulinya masih sangat terbatas, salah satunya adalah dengan diolah menjadi squash buah pala. Sementara konsumsi squash buah pala masih cukup rendah sehingga perlu memperkenalkan lebih lanjut ke masyarakat. Penelitian ini bertujuan untuk mengetahui intensitas atribut mutu sensori squash buah pala dan menguji korelasi antara skor atribut mutu sensori squash buah pala dengan tingkat kesukaan panelis. Berdasarkan usia, panelis dibagi menjadi dua kelompok yaitu panelis berusia tidak lebih dari 30 tahun dan panelis berusia lebih dari 30 tahun. Hasil analisis sensori menunjukkan bahwa atribut mutu penampakan squash buah pala sangat menentukan tingkat kesukaan panelis. Terdapat hubungan korelasi negatif antara respon skor penampakan (banyaknya endapan) dengan respon hedonik penampakan squash buah pala. Hal ini menunjukkan bahwa semakin banyak endapan pada squash buah pala maka penampakan squash buah pala semakin tidak disukai. Hasil uji kesukaan menunjukkan adanya perbedaan selera diantara dua kelompok panelis. Kelompok panelis yang berusia lebih dari 30 tahun cenderung lebih menyukai rasa dan aroma squash buah pala yang lebih kuat, namun tidak demikian halnya pada panelis yang berusia tidak lebih dari 30 tahun.
Integrasi Edukasi Gizi, Keamanan Pangan, dan Inovasi Olahan Ikan Lokal dalam Upaya Pencegahan Stunting di Kampung Ramsai, Lampung: Integration of Nutrition Education, Food Safety, and Local Fish-Based Food Innovation to Prevent Stunting in Ramsai Village, Lampung Anggarkasih, Made Gayatri; Dianah, Rosyda; Fatimah, Ai Imas Fasidoh; Suhaima, Nurafi Razna
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 12 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i12.10394

Abstract

Stunting remains a significant public health issue in Indonesia, necessitating cross-sectoral interventions, particularly at the community level. The NUTRIFISH Community Engagement Program was implemented in Ramsai Village, Way Tuba District, Way Kanan Regency, as an integrated initiative to promote nutrition and food safety through education and empowerment. The program involved collaboration among academics, local government, community health cadres, and early childhood education institutions, utilizing an interactive and participatory approach. The activities began with online coordination meetings and trial production of tilapia fish nuggets, followed by an official meeting with local authorities and a series of training sessions on balanced nutrition, household food safety, and fish-based food processing. Evaluation was conducted using online questionnaires via Google Form. Results indicated that the most perceived impact was improved knowledge of balanced nutrition (34%), followed by strengthened multi-stakeholder collaboration (19%) and increased adoption of fish nugget innovations (17%). Additional impacts included greater awareness of food safety and stunting prevention (15% each). The program was well received, with participants stating that it was implemented very effectively. These outcomes underscore the effectiveness of a community-based educational approach and present opportunities for sustainability through the development of a local cadre and strengthened stakeholder collaboration.
Co-Authors Ai Imas Faidoh Fatimah Andi Early Febrinda Andini Tribuana Tunggadewi, Andini Tribuana Annisa Kartinawati Dewi Sarastani Diana Yati Dianah, Rosyda Dinda Marina Dyah Hapsari, Rianti Fajri, Aulia Irhamni Fatimah Madania, Kanaya Fatimah, Ai Imas Faidoh Fatimah, Ai Imas Fasidoh Fidella, Aliya Hapsari, Rianti Dyah Hastati, Dwi Yuni Imas Faidoh Fatimah, Ai Kautsar Daffa Sudiraharjana Khasanah, Khaula Azizah Nur Ladystia, Syakilah Nawal Lukie Trianawati, Mrr. M. Agung Zaim Adzkiya Madania, Kanaya Fatimah Marina, Dinda Mariyani, Neny Maulani, Siti Patimah Zahro Merdekawati, Eka Nurlela Nurlela Nurwitri, Caecillia Chrismi Nurwitri, CC Prananingrum, Disty Isbiyanti Putri Salshabila, Lintang Qalbi, Rainatul Rahman, Rama Salsabila Razna Suhaima, Nurafi Rianti Dyah Hapsari Salshabila, Lintang Putri Sudiraharjana, Kautsar Daffa Suhaima, Nurafi Razna Tasya Nurfadila Trianawati, Mrr Lukie Trianawati, Mrr. Lukie Yati, Diana Yuni Hastati, Dwi Zaid Mustafa Kamil