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All Journal Agrointek JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) Bubungan Tinggi: Jurnal Pengabdian Masyarakat Journal of Tourism, Culinary, and Entrepreneurship (JTCE)
Fransisca Romana Titis Suniati
Universitas Ciputra Surabaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Social Sciences Other

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Edukasi dan Pemberian Makanan Tambahan untuk Penanggulangan Stunting di Kecamatan Made, Surabaya Etha Rambung; Janice Valencia; Fransisca Romana Titis Suniati; Oki Krisbianto; Imelda Ritunga
Bubungan Tinggi: Jurnal Pengabdian Masyarakat Vol 5, No 3 (2023)
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/btjpm.v5i3.8397

Abstract

Permasalahan yang dihadapi mitra (Puskesmas Made Surabaya) adalah ada beberapa balita di wilayah kerja mitra yang menderita stunting. Penyebab stunting diantaranya adalah kurangnya tingkat pengetahuan orang tua tentang gizi sehingga makanan yang dikonsumsi balita tidak dapat memenuhi kebutuhan gizinya. Kegiatan ini bertujuan untuk memberikan edukasi pencegahan stunting dan makanan tambahan agar balita stunting dapat mengejar ketinggalan pertumbuhannya. Kegiatan ini menggunakan metode edukasi, pemberian makanan tambahan dan pendampingan. Kegiatan berlangsung dari Agustus 2021-Mei 2022 dengan sasaran ibu yang memiliki balita stunting. Edukasi diberikan melalui seminar berjudul Ayo Cegah Stunting pada hari Senin tanggal 14 September 2021 yang dihadiri oleh 24 orang Ibu. Pemberian makanan tambahan dan pendampingan dilakukan melalui kunjungan ke rumah-rumah balita stunting setiap minggu selama 3 bulan. Hasil kegiatan adalah peningkatan pengetahuan Ibu mengenai stunting (83,3%), semua anak menyukai dan menghabiskan nugget yang diberikan serta peningkatan lingkar lengan 1-2%, tinggi badan 1-3%, dan berat badan 0.1-0.6 % balita. Dari hasil tersebut disimpulkan edukasi pencegahan stunting melalui metode ceramah cukup efektif untuk meningkatkan pengetahuan Ibu dan pemberian makanan tambahan yang mengandung protein hewani dapat membantu peningkatan tinggi badan anak.The problem faced by the partners (Puskesmas Made Surabaya) is that several toddlers in the partner's work area suffer from stunting. The causes of stunting include the lack of parental nutrition knowledge, so the food toddlers consume cannot meet their nutritional needs. This activity aims to provide stunting prevention education and additional food so toddlers can catch up on their growth. This activity uses educational methods to provide additional food and assistance. The activity takes place from August 2021 to May 2022, targeting mothers with stunting toddlers. Education was provided through a seminar entitled Let's Prevent Stunting on Monday, 14 September 2021, which 24 mothers attended. Additional food and assistance is provided through visits to homes for stunting toddlers every week for three months. The results of the activity were an increase in mothers' knowledge about stunting (83.3%), all children liked and ate the nuggets given, and an increase in arm circumference of 1-2%, height of 1-3%, and weight of 0.1-0.6% of toddlers. From these results, it was concluded that stunting prevention education through the lecture method was quite effective in increasing mother's knowledge, and providing supplementary food containing animal protein could help increase children's height.
PKM Perempuan Rejoagung Berdaya Desa Rejoagung Kecamatan Semboro Kabupaten Jember melalui Peningkatan Kapasitas Pelaku Usaha Pengolahan Pangan Suniati, Fransisca; Asri, Nyoman Puspa; Wono, Hilda Yunita; Pandy, Shakira Fayola; Tanurahardja, Devina Angela; Stacey, Nicholle; Gunawan, Fayola Feivel; Vijayanti, Putu Rheina; Gunawan, Gabrielle Chleonadya
JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) Vol 9, No 2 (2025): November
Publisher : Institut Teknologi Adhi Tama Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31284/j.jpp-iptek.2025.v9i2.8281

Abstract

Desa Rejoagung, Kecamatan Semboro, Kabupaten Jember, memiliki potensi pertanian dan usaha pengolahan pangan yang dikoordinir dalam Kelompok Usaha Bersama Perempuan Rejoagung (KUBE). Namun, pelaku usaha menghadapi dua masalah utama: kurangnya pemahaman tentang, Cara Produksi Pangan Olahan yang Baik (CPPOB) yang mencakup pengolahan, pengemasan, pelabelan, dan penyimpanan; serta kurangnya pemahaman tentang manajemen usaha dan pemasaran digital. Program pengabdian masyarakat ini bertujuan untuk mengatasi kendala tersebut guna meningkatkan kapasitas produksi dan daya saing usaha lokal, sejalan dengan Tujuan Pembangunan Berkelanjutan (SDGs) poin 8 dan 17. Metode pelaksanaan program meliputi sosialisasi, pelatihan, penerapan teknologi, serta pendampingan dan evaluasi yang menggunakan pre-test dan post-test. Penerapan teknologi berupa pengadaan rak fermentasi higienis untuk tempe, mesin kristalisasi untuk jamu, dan teknik pengeringan menggunakan dehidartor untuk bandeng presto, terbukti memberikan dampak positif signifikan. Pelatihan CPPOB berhasil meningkatkan keterampilan teknis dan memperbaiki sistem produksi sesuai standar keamanan pangan. Pelatihan manajemen usaha dan pemasaran digital memberikan pemahaman dasar pentingnya pencatatan keuangan sederhana, penentuan harga jual, serta strategi promosi melalui media sosial dan fotografi produk. Hasil post-test menunjukkan peningkatan pemahaman peserta hingga 55% pada beberapa individu, membuktikan dampak positif program terhadap perkembangan proses bisnis. Kesinambungan program dan pendampingan diharapkan mampu meningkatkan daya saing, mendorong pertumbuhan bisnis berkelanjutan, dan meningkatkan kesejahteraan masyarakat Desa Rejoagung.
Color and aroma changes in potato and chicken meat due to maillard reaction during roasting Jaclyn Regina Anggara; Sharon Gisella Tambayong; Elbert Keene Wibowo; Fransisca Romana Titis Suniati
Bahasa Indonesia Vol 6 No 1 (2026): APRIL 2026
Publisher : School of Tourism, Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jtce.v6i1.5925

Abstract

The Maillard reaction is a non-enzymatic browning process that occurs between reducing sugars and amino acids during heating, playing a key role in the development of color and aroma in food products. This study aims to evaluate the changes in color and aroma resulting from the Maillard reaction in food products subjected to different heating durations. Objective color analysis was performed using a colorimeter to measure browning index (BI), chroma, and °hue, as well as spectrophotometric analysis, while aroma was assessed subjectively. The results indicated that heating duration significantly influenced color changes and melanoidin formation in chicken, as evidenced by increased BI and chroma values, along with shifts in °hue. In contrast, although absorbance increased in potato samples, the color change was not significant, likely due to the low levels of reducing sugars, fat, and protein. Heating also enhanced the characteristic aroma of both chicken and potatoes, attributed to the formation of volatile compounds through the Maillard reaction.
Arrhenius-based shelf-life prediction of lombok terong (Capsicum) sambal with sodium benzoate and potassium sorbate combination Eileen Fiona Wijaya; Fransisca Romana Titis Suniati; Oki Krisbianto; Evelyn Goeyana; Ika Yohanna Pratiwi
AGROINTEK Vol 20, No 2 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i2.27479

Abstract

Lombok terong is a variety of chili belonging to the Capsicum genus, and one of its processed products is sambal sauce. Due to its limited shelf life, preservatives must be used to extend it. This study utilized a combination of sodium benzoate and potassium sorbate in a 1:1 ratio. The objective was to identify suitable indicators of quality degradation and critical parameters for predicting the shelf life of lombok terong sambal sauce (LTSS), and to develop a predictive model based on the Accelerated Shelf-Life Testing (ASLT) method using the Arrhenius approach. The study tested samples over 30 days, with observations made every six days. The samples were stored at temperatures of 30℃ (S30), 40℃ (S40), and 50℃ (S50), with two replicates per treatment, and each replicate measured in triplicate. Indicators of quality degradation included color analysis and Total Plate Count (TPC), while water content, water activity, and pH analysis were critical parameters. Based on the experimental results, TPC analysis was selected as the indicator of quality degradation, as significant microbial growth was observed in the sample stored at 50℃ by day 18. Meanwhile, pH analysis was identified as the critical parameter due to significant decreases observed across all storage conditions. As a result, the estimated shelf-life equation for lombok terong sambal sauce can be formulated as t = pH0 - 4.4 × e3612T1642.542.
Co-Authors Eileen Fiona Wijaya Elbert Keene Wibowo Etha Rambung Evelyn Goeyana Gunawan, Fayola Feivel Gunawan, Gabrielle Chleonadya Hilda Yunita Wono Ika Yohanna Pratiwi Imelda Ritunga Jaclyn Regina Anggara Janice Valencia Nyoman Puspa Asri Oki Krisbianto Pandy, Shakira Fayola Sharon Gisella Tambayong Stacey, Nicholle Tanurahardja, Devina Angela Vijayanti, Putu Rheina