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All Journal Mestaka: Jurnal Pengabdian Kepada Masyarakat Journal of Food Security and Agroindustry
Nurhayati Safitri
Politeknik Negeri Sambas
Agriculture, Biological Sciences & Forestry Humanities Energy Environmental Science Languange, Linguistic, Communication & Media Mechanical Engineering Social Sciences Other

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Penyuluhan Anemia Gizi Dengan Media Power Point Pada Remaja Di SMP Negeri 7 Tebas: Nutritional Anemia Counseling With Power Point Media in Adolescents at SMP Negeri 7 Tebas Tara Anantasya; Elsa Fanny Budi; Nurhayati Safitri; Sudarti; Vebi Andriani; Yunita
MESTAKA: Jurnal Pengabdian Kepada Masyarakat Vol. 1 No. 1 (2022): Oktober 2022
Publisher : Pakis Journal Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (395.717 KB) | DOI: 10.58184/mestaka.v1i1.9

Abstract

Anemia is one of the nutritional problems in the world that occurs not only in developing countries but also in developed countries. Low iron intake is common in people who consume less diverse foods, such as protein. The problems faced by partners today include the lack of adolescent knowledge about anemia, so it is necessary to provide counseling to provide knowledge to adolescents to prevent anemia in adolescents. Counseling activities on anemia were carried out at SMP N 7 Tebas. This counseling activity was carried out in October 2022. The target is the students of SMPN 7. Community service methods approach surveys, lectures, discussions. The result we obtained was that the students of SMPN 7 were able to understand about the prevention of anemia in adolescents. We recommend that students can prevent it by taking iron-boosting supplements, eating foods that will be rich in vitamin C and eating foods that contain iron.
ANALISIS KANDUNGAN PROKSIMAT COOKIES TEPUNG TEMPE Arifah Madani; Rini Fertiasari; Angga Tritisari; Nurhayati Safitri
Journal of Food Security and Agroindustry Vol. 1 No. 2 (2023): JUNE
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (373.247 KB) | DOI: 10.58184/jfsa.v1i2.87

Abstract

Tempe adalah suatu olahan pangan yang dihasilkan dari proses fermentasi kacang kedelai rebus. Pada proses pengolahan tempe dilakukan dalam beberapa waktu dengan bantuan jamur Rhizopus sp. Tempe memiliki nilai gizi lebih baik dibandingkan kedelai yang masih mentah. Akan tetapi, umur simpan pada tempe sangat rendah. Agar tempe menjadi tahan lama, salah satu alternatif pengolahannya, yaitu dengan menjadi tepung tempe untuk meningkatkan kandungan gizi cookies. Cookies merupakan salah satu produk olahan yang banyak dikonsumsi dengan bahan utamanya yaitu tepung terigu. Tujuan penelitian penelitian yang dilakukan adalah untuk memformulasikan cookies dengan berbahan dasar tepung terigu dan tepung tempe. Penentuan cookies terbaik, yaitu berdasarkan tingkat kesukaan panelis pada uji organoleptik, selanjutnya dilakukan uji proksimat. Hasil dari pengujian kadar air pada tepung tempe sebesar 6,88%. Hasil pengujian organoleptik menunjukkan cookies F3 (tepung tempe 25% dan tepung terigu 75%) merupakan cookies yang paling disukai. Hasil uji proksimat pada cookies F3 menunjukkan kadar air 3,37%, kadar abu 1,81%, karbohidrat 36,7%, lemak 26,36%, protein 14,5%, serat kasar 0,0513% dan mengandung kalori 511,08 kkal.
Co-Authors Arifah Madani Elsa Fanny Budi Rini Fertiasari Sudarti Tara Anantasya Tritisari, Angga Vebi Andriani Yunita