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All Journal Indonesian Journal of Human Nutrition Jurnal Abdi: Media Pengabdian Kepada Masyarakat
Septy Handayani
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Humanities Education Languange, Linguistic, Communication & Media Medicine & Pharmacology Social Sciences Other

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Bread Making Process from Banana Flour and Modified Cassava Flour in Silo Village, Jember Aji Sukoco; Septy Handayani
Jurnal ABDI: Media Pengabdian Kepada Masyarakat Vol. 8 No. 2 (2023): JURNAL ABDI : Media Pengabdian Kepada masyarakat
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/abdi.v8i2.18186

Abstract

Cassava and banana are the most agricultural commodities grown in Silo Village. Farmers plant these commodities as a response to local needs. In order to add more value to these commodities, the team of community service program strives to make a gluten-low bread by utilizing flours made from cassava (mocaf) and banana. This community service program was implemented to introduce bread made from mocaf and banana flours as alternative flours for wheat flour, as well as enhance skills and knowledge of the society in Silo village. The methods used in this community service program were participants approach and field observation, training program, and accompaniment of participants. The monitoring program was conducted during accompaniment of participants to check the progress established in the development objective. Modules were also provided by the team of community service program. The group of the Family Welfare Movement in Silo Village were interested during the training program due to the innovation presented. The gluten-low bread was processed by supplementing mocaf and banana flour to the dough. A combination of 70% of wheat flour, 20% of mocaf, and 10% of banana flour resulted in airy and soft bread, as well as delicious taste. As a consequence of gluten reduction in the raw materials, the amount of instant yeast and the length time of dough fermentation were increased twice compared to the common bread made from whole wheat flour. About 30% of wheat flour in the bread-making process could be substituted by the combination of 20% of mocaf and 10% of banana flour. The community service program could also be performed to improve the experience and skills of the group of Family Welfare Movement in Silo Village.
Analysis of Iron Content and Acceptability of Ambon Banana Cookies with Red Bean Flour Substitution Vania Rifky Ardhita; Nur Fitri Widya Astuti; Septy Handayani
Indonesian Journal of Human Nutrition Vol. 12 No. 1 (2025)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2025.012.01.9

Abstract

Iron deficiency anemia results in insufficient levels of hemoglobin in the blood. Iron levels can be improved by the consumption of snacks rich in iron. Bananas (Musa paradisiaca L.) and red beans are plant sources rich in iron and have the potential to enhance the nutritional value of cookies. The purpose of the study was to analyze differences in iron content and acceptability, determine the best formula, and provide consumption recommendations for cookies made with Ambon banana and red bean flour. This true experimental research used a post-test-only control design with a completely randomized design. This study involved semi-trained female panelists aged 19-25 years. Four cookie formulations in this study consisted of one control group and three treatment groups. One-way ANOVA statistical test results showed no significant difference (p = 0.446) in iron content, which ranged from 3.38-4.93 mg/100g. The Friedman statistical test results showed no significant difference in color (p = 0.722) and aroma (p = 0.808), but significant differences (p < 0.0001) were found in flavor and texture. Based on the Exponential Comparison Method, X2 formulation (80% wheat flour: 20% red bean flour) was identified as the best formula. According to the RDA recommendations, consuming 3-4 cookies can fulfill 10% of daily iron requirements for women.
Co-Authors Aji Sukoco Nur Fitri Widya Astuti Vania Rifky Ardhita