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All Journal JMM (Jurnal Masyarakat Mandiri) Jurnal Ilmiah Kesehatan (JIKA)
Liean Ntau
Poltekkes Kemenkes Gorontalo
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The Acceptability of Moist Noodle with Subtitute Flour Mackerel Fish (Rastrelliger SP) Ayu Bulan Febry Kurnia; Liean Ntau; Deny Indra Setiawan; Nuryani Nuryani
Jurnal Ilmiah Kesehatan (JIKA) Vol. 4 No. 2 (2022): Volume 4 Nomor 2 Agustus 2022
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/jika.v4i2.345

Abstract

Fishery products are abundant in Gorontalo Province, so it is necessary to strive for processing to increase the nutritional value and economic value in the manufacture of noodle products. This study aims to determine the acceptability of wet noodle products that have been substituted with mackerel flour (Rastrelliger sp.). The research method used is pure experiment, the samples used are 3 samples, namely F0 wet noodles without the addition of fish meal, F1 wet noodles with 20 grams of mackerel flour using the pressing method, F2 wet noodles with the addition of 20 grams of mackerel flour without pressing. . Acceptability is measured by the level of preference including color, smell, taste and texture with a hedonic scale. Acceptance test was conducted on 25 well-trained panelists. Data analysis with ANOVA (analysis of variance) diversity test and Wicolxon difference test. The results showed that the organoptic diversity test of wet noodles on the color variable showed that there was no difference in color preference between the three wet noodles. While the variables of aroma, taste, and texture of wet noodles showed differences in the level of preference. The results of the different aroma test are known to have p-value <0.05 for F1 with F0 and F2 with F1. Meanwhile, the panelists' level of preference for the aroma of wet noodles F2 is the same as F0. The results of the taste difference test showed that the p-value <0.05 for F1 with F0 and F2 with F0, while the panelists' preference for the aroma of wet noodles F2 was the same as F1. Texture variable, shows p-value < 0.05 for F1 with F0 less than 0.05. It can be concluded that there is a difference in the preferences of the panelists between the aroma of wet noodles F1 and the aroma of wet noodles F0, the aroma of wet noodles F1 and the aroma of wet noodles F0, there is a difference in the preference of the panelists between the texture of wet noodles F1 and the texture of wet noodles F0, there is no difference in the level of preference of the panelists. on the texture of wet noodles F2 with F0 and F2 with F1.
PELATIHAN KADER, IBU PKK, DAN PERANGKAT KELURAHAN TENTANG PEMBUATAN STIK KULIT SINGKONG SEBAGAI INOVASI PENCEGAHAN STUNTING DI KELURAHAN DEMBE I DAN LEKOBALO KECAMATAN KOTA BARAT KOTA GORONTALO Magdalena M. Tompunuh; Nanda Wahyudi; Eka Rati Astuti; Liean Ntau
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.v8i1.20128

Abstract

Abstrak: Angka stunting di Puskesmas Pilolodaa sebanyak 64 kasus pada tahun 2021. Penyebab utama dari stunting karena kurangnya asupan gizi pada ibu hamil. Karena semakin bertambahnya usia kehamilan semakin tinggi kebutuhan asupan gizi yang dibutuhkan ibu hamil. Salah satu makanan yang memiliki nilai gizi yang tinggi adalah singkong. Singkong (Manihot esculenta Crantz) merupakan tanaman yang tumbuh di daerah tropis seperti di Provinsi Gorontalo dan mudah didapatkan. Tujuan pengabdian masyarakat ini yaitu meningkatkan pengetahuan mengenai pertumbuhan dan perkembangan balita serta cara pembuatan stik kulit singkong. Metode: berupa penyuluhan dan demonstrasi serta pendampingan tentang pembuatan stik kulit singkong untuk mencegah balita stunting kepada 20 sasaran mitra (kader kesehatan, ibu PKK dan perangkat kelurahan Dembe I dan Lekobalo), serta akan dilakukan pretest dan post test untuk menilai pengetahuan sasaran mitra mengenai pertumbuhan dan perkembangan balita serta cara pembuatan stik kulit singkong. Pengabdian masyarakat dikatakan berhasil jika terjadi peningkatan pengetahuan ≥40%. Hasil: terjadi peningkatan 55% pengetahun Kader, Ibu PKK dan Perangkat Kelurahan Dember I dan Lekobalo setelah diberikan penyuluhan mengenai pertumbuhan dan perkembangan balita serta cara pembuatan stik kulit singkong.Abstract: The stunting rate at the Pilolodaa Community Health Center is 64 cases in 2021. The main cause of stunting is lack of nutritional intake in pregnant women. Because the increasing gestational age, the higher the nutritional intake required by pregnant women. One food that has high nutritional value is cassava. Cassava (Manihot esculenta Crantz) is a plant that grows in tropical areas such as Gorontalo Province and is easy to obtain. Until now, people have not been able to utilize cassava optimally, even though in reality there are many parts of cassava that can be processed into snacks, such as: cassava meat, leaves, and the most rarely processed is the skin because it is considered waste from the cassava plant. The aim of this community service is a form of higher education tridharma in the form of training cadres, PKK mothers and village officials on making cassava skin sticks to prevent stunting in toddlers. Training methods in the form of counseling and demonstrations as well as mentoring target partners. The results showed an increase in the knowledge of PKK cadres, women and village officials after being given counseling regarding the growth and development of toddlers and how to make cassava skin sticks.
Co-Authors Ayu Bulan Febry Kurnia Dewi Deny Indra Setiawan Eka Rati Astuti Magdalena M. Tompunuh Nanda Wahyudi Nuryani Nuryani