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All Journal Pro Food Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan
Novia Rahayu
Universitas Mataram
Religion Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Other

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PENAMBAHAN TEPUNG PORANG SEBAGAI ALTERNATIF PENGGANTI BAHAN PENGENYAL SINTETIS PADA PRODUK BAKSO IKAN KURISI: The addition of Porang Flour as an Alternative to Synthetic Gelling Agents in Kurisi Fish Balls Products Novia Rahayu; Meydia Kusuma Wardani; Agustono Prarudiyanto; Zainuri Zainuri
Pro Food Vol. 9 No. 1 (2023): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v9i1.310

Abstract

Meatballs are a popular processed food product made primarily from beef, enjoyed by individuals across various age groups. In addition to beef, fish meat can also be used as a raw material for meatballs. However, the conventional production of meatballs often involves the utilization of synthetic gelling agents that pose potential health risks to consumers. This study aimed to assess the chemical, physical, and organoleptic attributes of kurisi fish balls fortified with porang flour (Amorphophallus oncophillus) as a substitute for synthetic gelling agents..  The research method used was a Group Randomized Design (RAK) comprising six treatment groups with varying proportions of porang flour 0%, 1%, 2%, 3%, 4%, and 5%  with  3 replication. Analysis of variance (ANOVA) at a 5% significance level was conducted using Co-stat software to evaluate the data, followed by Polynomial Orthogonal tests to assess chemical and physical quality parameters. Organoleptic quality was evaluated using the Honestly Significant Difference test (BNJ). The findings indicated that the addition of porang flour significantly influenced water content, ash content, protein content, as well as chewiness, color, and texture assessed hedonically. However, taste and aroma were not significantly affected. Based on the results of chemical and organoleptic analysis, the best treatment of kurisi fish balls in this study was the addition of porang flour concentration by 3%, having water content (70.25%), ash content (1.54%), protein content (15.27%) and organoleptic favored by panelists.
A Puding Kedelai Porang Instan dengan fortifikasi tepung daun kelor Sebagai Pangan Fungsional Pencegah Stunting: Instant Porang Soy Puding with Fortification of Moringa Leaf Flour as a Functional Food to Prevent Stunting Rini Nofrida; Novia Rahayu; Zainuri Zainuri; Indra Kurniawan Saputra
Pro Food Vol. 9 No. 1 (2023): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v9i1.320

Abstract

Stunting adalah kondisi kronis kekurangan gizi yang disebabkan oleh asupan gizi yang kurang dalam waktu yang lama akibat pemberian makanan yang tidak sesuai dengan kebutuhan gizi. Tepung daun kelor dapat ditambahkan kedalam makanan selingan seperti puding untuk meningkatkan nilai gizi puding. Puding dibuat dengan penambahan glukomanan porang dan tepung kedelai. Penelitian bertujuan untuk mengetahui pengaruh penambahan tepung daun kelor pada formulasi pembuatan bubuk puding kedelai porang instan sebagai bahan baku pembuatan puding kedelai porang terhadap tingkat kesukaan (hedonik) dan penilaian secara organoleptic skoring serta kandungan gizi dan % Angka Kecukupan Gizi (AKG) pada formula terbaik berdasarkan uji organoleptik. Penelitian menggunakan metode Rancangan Acak Lengkap (RAL) dengan 5 perlakuan penambahan tepung daun kelor, yaitu 0%, 1%, 2%, 3%, 4%, dan 5% dari jumlah tepung kedelai yang digunakan, emua perlakuan diulang sebanyak 3 kali. Data yang terkumpul dianalisa menggunakan analisa keragaman dengan taraf 5%. Jika terjadi perbedaan nyata antar perlakuan diuji lanjut dengan menggunakan Beda Nyata Jujur (BNJ) pada taraf 5%. Berdasarkan hasil uji organoleptik skoring dan hedonik perlakuan terbaik adalah pada penambahan tepung daun kelor sebanyak 3% dengan kandungan nutrisi pada bubuk puding kedelai porang instan yaitu kadar air 6.7 %, protein 36.5%, dan kalsium 419,1 mg/100 g. Kandungan nutrisi pada puding kedelai porang adalah kadar air 87.4 %, protein 4.12 %, dan kalsium 33,03 mg/100 g, serta memenuhi 7.62 % kebutuhan kalsium dan 30,9 % kebutuhan protein harian anak usia 1-3 tahun dan 4.95% kebutuhan kalsium dan 24,72% kebutuhan protein harian anak usia 4-5 tahun.
Peningkatan Daya Saing UMKM Kopi di Desa Pakuan Kecamatan Narmada Kabupaten Lombok Barat Melalui Pelatihan Pengemasan Produk Berkualitas Dilla Afriansyah; Zainuri Zainuri; Rini Nofrida; Qabul Dinanta Utama; Ines Marisya Dwi Anggraini; Made Gendis Putri Pertiwi; Novia Rahayu; Ni Kadek Ayu Astiti Kirtiyani
Jurnal Pengabdian Masyarakat: Pemberdayaan, Inovasi dan Perubahan Vol 4, No 6 (2024): JPM: Pemberdayaan, Inovasi dan Perubahan
Publisher : Penerbit Widina, Widina Media Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59818/jpm.v4i6.982

Abstract

The role of product packaging in attracting consumers is essential, especially as consumer preferences evolve and the market demands continuous innovation. Therefore, product packaging training becomes relevant in enhancing the knowledge and skills of MSMEs to design packaging that is appealing, functional, and meets safety standards and regulatory requirements. Furthermore, this training aims to enable MSMEs to capitalize on export opportunities and penetrate global markets with highly competitive products. Enhancing packaging quality also has the potential to improve brand image, build consumer trust, and, ultimately, contribute to economic growth at both local and national levels. Consequently, the development of this product packaging training program aligns with efforts to strengthen MSME growth and competitiveness in addressing global challenges in the modern era.ABSTRAKPentingnya pengemasan produk dalam menciptakan daya tarik konsumen tidak dapat diabaikan, terutama mengingat preferensi konsumen yang semakin berkembang dan tuntutan pasar terhadap inovasi. Oleh karena itu, kegiatan pelatihan pengemasan produk menjadi relevan untuk meningkatkan pemahaman dan keterampilan pelaku UMKM dalam merancang pengemasan yang menarik, fungsional, dan sesuai dengan standar keamanan serta regulasi yang berlaku. Selain itu, melalui kegiatan pelatihan ini, diharapkan UMKM dapat memanfaatkan peluang ekspor dan penetrasi pasar global dengan produk yang memiliki daya saing tinggi. Peningkatan kualitas pengemasan juga berpotensi meningkatkan citra merek, kepercayaan konsumen, dan akhirnya, pertumbuhan ekonomi di tingkat lokal maupun Nasional. Oleh karena itu, pengembangan program pelatihan pengemasan produk ini sejalan dengan upaya mendukung pertumbuhan dan daya saing UMKM dalam menghadapi tantangan global di era kontemporer.
Co-Authors Agustono Prarudiyanto Dilla Afriansyah Indra Kurniawan Saputra Ines Marisya Dwi Anggraini Made Gendis Putri Pertiwi Meydia Kusuma Wardani Ni Kadek Ayu Astiti Kirtiyani Qabul Dinanta Utama Rini Nofrida Rini Nofrida Zainuri Zainuri