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All Journal AMALIAH: JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Ilmiah PANNMED (Pharmacist, Analyst, Nurse, Nutrition, Midwivery, Environment, Dentist) NUTRIENT JURNAL GIZI
Erlina Nasution
Politeknik Kesehatan Kemenkes Medan
Health Professions Medicine & Pharmacology Nursing Public Health

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Pengaruh Variasi Penambahan Udang Ronggeng (Harpiosquilla raphidea) dan Daun Kelor (Moringa oleifera) Terhadap Mutu Fisik Mutu Kimia dan Mikrobiologi Nugget Erlina Nasution; Hoirun Nisa; Widiya Wulandari Lubis; Ismed Ismed
NUTRIENT Vol. 2 No. 2 (2022): Nutrient: Jurnal Gizi
Publisher : POLTEKKES KEMENKES MEDAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36911/nutrient.v2i2.1389

Abstract

Nuget Nugget udang ronggeng dan daun kelor adalah produk untuk meningkatkan kandungan gizi nugget. Nugget dengan penambahan udang ronggeng (Harpiosquilla raphidea) dan daun kelor (Moringa oleifera) merupakan inovasi baru dalam pembuatan makanan yang mampu menambah kualitas nugget yang dihasilkan baik rasa, aroma, tekstur dan warna.Tujuan penelitian ini adalah mengetahui pengaruh variasi penambahan udang ronggeng (Harpiosquilla raphidea) dan daun kelor (Moringa oleifera) terhadap mutu fisik mutu kimia dan mikrobiologi nugget. Jenis penelitian ini adalah eksperimental dengan rancangan percobaan yang digunakan adalah Rancangan Percobaan Acak Lengkap (RAL) dengan tiga perlakuan dan dua pengulangan. Jenis panelis adalah panelis tidak terlatih. Jumlah panelis yang dibutuhkan sebanyak 20 orang, panelis merupakan Mahasiswa Poltekkes Kemenkes Medan Jurusan Gizi Lubuk Pakam. Jenis data adalah data primer. Data yang diperoleh diolah menggunakan anova dan uji Duncan.Hasil uji organeleptik meliputi warna, aroma, tekstur, dan rasa dengan perlakuan yang paling disukai yaitu perlakuan A dengan hasil p = 0,000<0,05 yaitu artinya terdapat pengaruh variasi penambahan udang ronggeng dan daun kelor terhadap mutu fisik nugget. Sedangkan pada hasil uji mutu kimia dan mikrobiologi didapatkan hasil zat gizi meliputi Protein 13,1 gram, Kalsium (ca) 269,8 mg/kg dan E.Coli <3 APM/g.Hal ini dapat disimpulkan bahwa udang ronggeng dan daun kelor sangat berpengaruh terhadap penerimaan, kadar protein, kalsium, dan dapat menambah daya simpan nugget.
Pembentukan Desa Mitra melalui Penguatan dan Pelatihan Kader Posyandu Berbasis Media Sosial TikTok sebagai Sarana Promosi Inovasi Pangan Lokal NIKCAMBID Empowerment of Partner Village through TikTok-Based Posyandu Cadre Training as a Means to Promote Loca Oslida Martony; Rina Doriana Pasaribu; Bernike Doloksaribu; Erlina Nasution; Alfira
Amaliah: Jurnal Pengabdian Kepada Masyarakat Vol 10 No 1 (2026): Amaliah: Jurnal Pengabdian kepada Masyarakat
Publisher : LPPI UMN AL WASHLIYAH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32696/ajpkm.v10i1.6444

Abstract

Stunting remains a serious public health issue in Indonesia, particularly in rural areas. This community service program aimed to establish a Partner Village by empowering and training Posyandu cadres, using TikTok as a platform to promote a local food innovation called NIKCAMBID (fish nuggets mixed with durian seed flour). The activity was conducted in Sei Naga Lawan Village, Serdang Bedagai Regency, using a participatory action research approach. Main activities included training in the production of nutritious food products, education on nutritional content, and digital promotion via TikTok. Evaluation results showed a significant increase in cadre knowledge and attitude (p<0.05), with an average knowledge score increase of 34.67 and attitude increase of 22.00. This activity contributes to public awareness of stunting prevention through the use of local food and digital media.
DAYA TERIMA ES KRIM BIKACMER KACANG MERAH (Phaseolus vulgaris L) DENGAN PENAMBAHAN VARIASI BUAH BIT (Beta vulgaris L) Erlina Nasution; Sri Heriyanto; Iin
Jurnal Ilmiah PANNMED (Pharmacist, Analyst, Nurse, Nutrition, Midwivery, Environment, Dentist) Vol. 21 No. 1 (2026): Jurnal Ilmiah PANNMED Periode Januari - April 2026
Publisher : Poltekkes Kemenkes Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36911/pannmed.v21i1.2518

Abstract

Ice cream is a frozen food product created by emulsifying dairy products or a mixture of milk, with or without the addition of other food ingredients, and pasteurized with or without air incorporation.This study aimed to determine the acceptability of red bean (Phaseolus vulgaris L) 'Bikacmer' ice cream with varying additions of beetroot (Beta vulgaris L). This was an experimental study using a completely randomized design with 3 treatments and 2 replications.Organoleptic tests were conducted by 50 semi-trained panelists. The treatments in this study involved adding 30 gr red beans with 25 gr beetroot (Treatment A), 30 gr red beans with 50 gr beetroot (Treatment B), and 30 gr red beans with 75 gr beetroot (Treatment C).
Co-Authors Alfira Bernike Doloksaribu Hoirun Nisa Iin Ismed Ismed Oslida Martony Rina Doriana Pasaribu Sri Heriyanto Widiya Wulandari Lubis