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All Journal Pro Food IJECS: Indonesian Journal of Empowerment and Community Services Agroteksos Jurnal Agro Dedikasi Masyarakat (JADM) Journal of Food and Agricultural Product Jurnal Teknologi dan Mutu Pangan Pandawa : Pusat Publikasi Hasil Pengabdian Masyarakat
Siska Cicilia
Universitas Mataram
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Health Professions Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Review of the philosophy of science on the development of resistant starch from mas bananas as a functional food supporting food security Siska Cicilia; Muhammad Sarjan; Arifuddin Sahidu; Amrullah; Moegiratul Amaro; Mutia Devi Ariyana; Ida Ayu Widhiantari; Husnul Jannah; Sudarli; Hanifah Ayu; Aida Muspiah; Gunawan
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7625

Abstract

The rising prevalence of degenerative diseases in Indonesia, such as hypertension and diabetes mellitus, is closely associated with dietary shifts toward high fat, sugar, and low fiber consumption. One crucial preventive effort is the development of functional foods, especially resistant starch, which helps improve glycemic response, gut health, and metabolic profiles. This study aims to assess the development potential of resistant starch from mas banana as a functional food to support national food security. The research method was a qualitative literature review, analyzing scientific publications on the characteristics, synthesis, application, and benefits of resistant starch from mas banana. Results reveal that resistant starch from mas banana can be produced through physical, chemical, and enzymatic modifications, yielding superior starch properties which not only provide beneficial physiological effects but also have the potential to substitute imported wheat-based products. The development of functional foods based on mas banana resistant starch is scientifically relevant and an axiological strategy to strengthen food security by diversifying local carbohydrate sources. Keywords: food security, functional food, mas banana
Edukasi Sanitasi dalam Diversifikasi Produk Surimi Menggunakan Air Fryer pada Komunitas Wanita Nelayan Bintaro Nur Afni; Riezka Zuhriatika Rasyda; I Wayan Sweca Yasa; Lingga Gita Dwikasari; Siska Cicilia; Setyaning Pawestri; Satrijo Saloko; Dody Handito; Lalu Unsunnidhal; Sulaemah Sulaemah
Pandawa : Pusat Publikasi Hasil Pengabdian Masyarakat Vol. 4 No. 4 (2026): Oktober: Pandawa : Pusat Publikasi Hasil Pengabdian Masyarakat
Publisher : Asosiasi Riset Ilmu Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/pandawa.v4i4.3075

Abstract

Fish products are highly perishable and may become contaminated when personal hygiene, equipment sanitation, and separation of raw and cooked products are neglected. This community service activity aimed to improve sanitation understanding among 19 members of the Bintaro fishing community, Mataram City, through case-based education, a leaflet, and hands-on diversification of surimi products using an air fryer. Evaluation used a one-group pretest-posttest design with eight negatively worded case statements rated on a 1-5 scale; therefore, lower scores indicated better recognition of unsafe practices. The intervention emphasized handwashing, cleaning and sanitizing, safe water, separation of raw and cooked materials, and sanitation of utensils, worktables, containers, and the air fryer. The aggregate score decreased from 445 at pretest to 152 at posttest, a reduction of 293 points (65.84%). Every posttest item reached the theoretical minimum score of 19. The largest improvement occurred in the case concerning apparently clean hands, followed by misconceptions that cooking could replace sanitation. These descriptive findings indicate stronger immediate understanding after the combined intervention. Follow-up observation is required to determine whether knowledge is consistently translated into safe processing practices.
Co-Authors Afni, Nur' Ahmad Alamsyah Ahmad Alamsyah AIDA MUSPIAH Aida Muspi’ah Alamsyah Amrullah Amrullah Ana Juliana Arifuddin Sahidu Dody Handito Dunyafanisa Nurul Aulia Ryanividya Eko Basuki Eko Basuki Gunawan Gunawan Hanifah Ayu Husnul Jannah Husnul Khotimah I Wayan Sweca Yasa Lalu Unsunnidhal Lila Anggriani Lingga Gita Dwikasari M Sarjan Maharani Firdaus moegiratul amaro Muhammad Sarjan Mutia Devi Ariyana Nabillah Roja Nazaruddin Nazaruddin Nur Afni Riezka Zuhriatika Rasyd Riezka Zuhriatika Rasyda Riezka Zuhriatika Rasyda Rucitra Widyasari Sari Oktaviana Satrijo Saloko Setyaning Pawestri Setyaning Pawestri Sudarli Sulaemah - Sulaemah Sulaemah Widhiantari, Ida Ayu Zainuri Zainuri