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All Journal JURNAL GIZI INDONESIA Biogenesis: Jurnal Ilmiah Biologi Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Jurnal Kimia dan Kemasan Panrita Abdi - Jurnal Pengabdian pada Masyarakat Pro Food GIZI INDONESIA WIDYA LAKSANA Bhakti Persada Jurnal Aplikasi IPTEKS Jurnal Sains dan Edukasi Sains Journal SAGO Gizi dan Kesehatan Mattawang: Jurnal Pengabdian Masyarakat Poltekita: Jurnal Pengabdian Masyarakat Jurnal Kimia dan Kemasan Prosiding Konferensi Nasional PKM-CSR Indonesian Community Journal Jurnal WIDYA LAKSMI (Jurnal Pengabdian Kepada Masyarakat) International Journal of Applied Science and Sustainable Development (IJASSD) Jurnal Abdi Masyarakat Jurnal Yoga Dan Kesehatan Seminar Ilmiah Nasional Teknologi, Sains, dan Sosial Humaniora (SINTESA) Seminar Nasional Aplikasi Iptek (SINAPTEK) Jurnal Kesehatan Terpadu JURNAL KESEHATAN, SAINS, DAN TEKNOLOGI (JAKASAKTI) Paradharma: Jurnal Aplikasi IPTEK
Dylla Hanggaeni Dyah Puspaningrum
Universitas Dhyana Pura
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Penerapan Inovasi Desain Kemasan Sebagai Branding Produk Abon Tuna Kelompok Amertha Segara Tanjung Benoa, Bali Puspaningrum, Dylla Hanggaeni Dyah; Suryantari, Eka Putri
I-Com: Indonesian Community Journal Vol 5 No 4 (2025): I-Com: Indonesian Community Journal (Desember 2025)
Publisher : Fakultas Sains Dan Teknologi, Universitas Raden Rahmat Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70609/i-com.v5i4.8452

Abstract

Masyarakat pesisir Tanjung Benoa, Badung, Bali, yang tergabung dalam Kelompok Amertha Segara bertujuan membuat abon ikan tuna. Tahun 2025 dan 2026 Dinas Kesehatan Badung menunjuk kelompok sebagai penyedia abon tuna dalam setiap kegiatan posyandu di wilayah Badung. Ini membuka peluang dalam promosi produk. Namun, kemasan yang kurang inovatif dan informatif menjadi kendala utama dalam branding dan pemasaran. Pengabdian masyarakat bertujuan mengatasi permasalahan tersebut melalui pengembangan inovasi desain kemasan. Metode pelaksanaannya meliputi survei, edukasi, pengembangan desain label kemasan. Transfer pengetahuan diukur menggunakan kuesioner pretest dan posttest terhadap 20 anggota. Hasil menunjukkan peningkatan pengetahuan yang signifikan mencapai 80%, dengan nilai Hake's Gain 0,8 (peningkatan tinggi). Produk akhir dari kegiatan ini adalah desain kemasan baru berbahan nilon berukuran 13x20 cm, glossy, dilengkapi zipper lock, dan tabel Informasi Nilai Gizi (ING) untuk produk 100g. Kemasan yang sesuai standar diharapkan dapat berfungsi optimal sebagai media branding dan promosi yang efektif untuk mendukung pemasaran produk kelompok.
Formulasi minuman sinbiotik dengan okara (Glycine max) dan probiotik Lactiplantibacillus plantarum Dad-13 Suplig, Angelina Christine; Agung Yogeswara, Ida Bagus; Kusumaningsih, Purwaningtyas; Puspaningrum, Dylla Hanggaeni Dyah
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 3B (2024): Nopember
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i3B.1818

Abstract

Background: Okara is the byproduct of soymilk production process. Okara contains high nutritional value and considered as a source of oligosaccharide. Oligosaccharide in okara will stimulate the growth of probiotic bacteria and thus showed prebiotic effect. The underutilization of goat milk can be used as a carrier for probiotic bacteria as well as to develop sinbiotic functional foods.Objective: This study aims to determine the formulation of fermented goat's milk with the addition of okara (glycine max) as a synbiotic drink to obtain dietary fibre, amino acid profiles as well as microbiology and sensory profiles.Methods: Randomized complete designed were used in this study with 5 formulations with the addition of okara. The study was conducted in Laboratorium Sains Dasar Universitas Dhyana Pura in July of 2023. The okara was obtained at local tofu producer in Denpasar, whereas goat milk was obtained from milk distributor located in Denpasar. The populations of this study were okara and goat milk that already thoroughly cleaned and pasteurised. Data collection was performed in the laboratory and all data were analyzed using Anova and Duncan with significant levels of 95%.Results: The study showed that the addition of 5% okara (F4) (Glycine max) was the most prefarable symbiotic drink. Based on proximate analysis, the F4 contained water 88.58%, fat 1.11%, protein 2.17%, carbohydrate 7.656%, total LAB 5.05 x 108 CFU/ mL, essential amino acids, and 2.19% dietary fiber. Based on sensory tests, formulation 1 (0%) and formulation 4 (5%) had overall significant differences.Conclusion: The addition of okara 5% with goat's milk can be used as a synbiotic drink. The formulation with the addition of 0% okara and 5% okara have overall significant differences in terms of taste, texture, aroma and also color.
Macronutrient and Calcium Composition with Substitution of Snakehead Fish (Channa striata) Flour as a Healthy Snack to Improve Children's Nutritional Status Avrilia Anggraeni Pakereng; Dylla Hanggaeni Dyah Puspaningrum; Komang Windayani; Ida Bagus Agung Yogeswara
JURNAL KESEHATAN, SAINS, DAN TEKNOLOGI (JAKASAKTI) Vol. 5 No. 1 (2026): JURNAL KESEHATAN, SAINS, DAN TEKNOLOGI (JAKASAKTI)
Publisher : LPPM Universitas Dhyana Pura

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Nutritional concerns for children aged 1–9 years remain a priority, particularly regarding the fulfillment of energy, protein, and calcium requirements. The development of nastar as a snack made from snakehead fish flour is an effort to address these issues. The objective of this study was to determine the macronutrient and calcium content of the product and its contribution to children’s energy and nutritional adequacy. The study design employed a Completely Randomized Design (CRD) with six formulations of catfish flour supplementation: F0 (0%), F1 (10%), F2 (20%), F3 (30%), F4 (40%), and F5 (50%), each with three replicates. Tests for macronutrients (carbohydrates, protein, fat), calcium, and acceptability were conducted by 25 panelists based on the parameters of aroma, taste, texture, and color. Data analysis used a One-Way ANOVA test and Duncan’s multiple range test at a 5% significance level. The results showed that the substitution of snakehead fish meal had a significant effect (p<0.05) on the levels of carbohydrates, fat, and calcium. Preference tests on F1 (10%) and F2 (20%) were preferred by the panelists compared to the other formulations. F1 contained carbohydrates (72.27 g), protein (0.11 g), fat (15.65 g), and calcium (17.15 mg). F2 contains carbohydrates (66.7 g), protein (0.11 g), fat (20.05 g), and calcium (29.87 mg). F1 provides 10–15% (172.16 kcal) of the RDA for children aged 10–3 years, and F2 provides 10–15% (179.12 kcal) of the RDA for children aged 4–9 years, with a serving size of 40 g.
Co-Authors Agung Yogeswara, Ida Bagus Agus Donny Susanto Avrilia Anggraeni Pakereng Ayu Wita Kusumawati, I Gusti Cornelius Sri Murdo Yuwono Dachi, Milafebriani Diarini, Gusti Ayu Agung Sinta Eka Putri Suryantari I Gede Mustika I Gede Mustika I Gede Mustika I Gusti Ayu Wita Kusumawati I Komang Tio Marta Bagusadewa I Made Gde Sudyadnyana Sandhika I Putu Darmawijaya I Putu Dedy Kastama Hardy I Putu Krismantara I Wayan Nurata I Wayan Ruspendi Junaedi Ida Ayu Ida Srikulini Ida Ayu Nyoman Triwini, Ida Ayu Nyoman Ida Bagus Agung Yogeswara Ida Bagus Ketut Mantra Ida Bagus Wayan Gunam Julieta Rosalinda Patty Komang Windayani Kurniati , Ni Made Mantra, Ida Bagus Ketut Mariyani, Komang Trisna Dewi Mboru, Adriana Dehi Ni Kadek Sri Sutarmini NI KADEK YUNITA SARI Ni Ketut Wiradnyani Ni Luh Ayu Winda Mahayani Ni Luh Utari Sumadewi Ni Made Kurniati Ni Putu Eny Sulistyadewi Ni Putu Widya Astuti Ni Wayan Nursini Nyoman Ayu Wiwin Yuliastini NYOMAN SEMADI ANTARA Nyoman Suarjana Pande Kadek Widiastuti Permatasari, Anak Agung Ayu Putri Prastyandhari, I Gusti Ayu Ika Monika Purwaningtyas Kusumaningsih Purwaningtyas Purwaningtyas Putri, Ni Wayan Sukma Putu Chris Susanto Rai Riska Resty Wasita Resti Kusumarini Samben Sinta Diarini, I Gusti Ayu Agung Sumadewi, Ni Luh Utari Suplig, Angelina Christine Umayi, Anak Agung Istri Kintan Wiranata, I Gusti Agung Gede Y. Ayu Fitria Adi Pravitasari