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All Journal Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy) Vegetalika agriTECH INDONESIAN JOURNAL OF ESSENTIAL OIL Journal of Applied Food Technology AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian Aplikasia: Jurnal Aplikasi Ilmu-Ilmu Agama JURNAL Al-AZHAR INDONESIA SERI HUMANIORA JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Jurnal Pemberdayaan Masyarakat Universitas Al Azhar Indonesia Jurnal Abdi Insani Jurnal Pengabdian kepada Masyarakat Nusantara Jurnal Mandala Pengabdian Masyarakat Journal of Food Technology and Health Media Pertanian Jurnal Teknologi Pangan Prosiding Seminar Nasional Pemberdayaan Masyarakat (SENDAMAS)
Ema Komalasari
Program Studi Teknologi Pangan, Fakultas Sains Dan Teknologi, Universitas Al Azhar Indonesia, Komplek Masjid Agung Al-Azhar, Jalan Sisingamangaraja No. 2, Selong, Kebayoran Baru, Jakarta Selatan, 12110
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Pengaruh Substitusi Tepung Tempe Koro Pedang (Canavalia ensiformis) terhadap Karakteristik Organoleptik Nugget Ayam Sarah Giovani; Ema Komalasari; Nadya Mara Adelina; Ayu Diah Damayanti; Zahra Ismi Oktafiani; Afiya Deliana Putri; Alya Husna; Shalwa Destirana
Media Pertanian Vol 11, No 1 (2026): Media Pertanian
Publisher : Program Studi Agroteknologi Universitas Siliwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/mp.v11i1.18076

Abstract

Nugget yang beredar di pasaran umumnya dibuat dari daging ayam sehingga dikenal sebagai chicken nugget. Harga daging ayam yang relatif tinggi menyebabkan tidak semua masyarakat dapat mengonsumsi produk tersebut secara optimal. Oleh karena itu, diperlukan alternatif bahan baku yang dapat mengurangi penggunaan daging ayam tanpa menurunkan kualitas produk. Salah satu alternatif yang dapat digunakan adalah substitusi tepung tempe koro pedang (Canavalia ensiformis) karena memiliki kandungan protein yang cukup tinggi dan berpotensi meningkatkan nilai gizi produk dengan biaya yang lebih terjangkau. Namun, penggunaan tepung tempe koro pedang dapat memengaruhi karakteristik organoleptik nugget ayam, sehingga penerimaan konsumen terhadap produk perlu dievaluasi. Tujuan penelitian ini adalah untuk mengetahui pengaruh substitusi tepung tempe koro pedang (Canavalia ensiformis) terhadap karakteristik organoleptik nugget ayam. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan formulasi nugget ayam berdasarkan rasio tepung tempe koro pedang (Canavalia ensiformis) dan daging ayam, yaitu F1 (50:0), F2 (35:15), F3 (25:25), dan F4 (10:40). Pengujian organoleptik dilakukan oleh 30 panelis tidak terlatih menggunakan uji hedonik dan mutu hedonik. Parameter yang diamati meliputi warna, aroma, rasa, tekstur, dan tingkat kesukaan keseluruhan. Data dianalisis menggunakan Analisis Ragam (ANOVA) pada taraf signifikansi 5% dan dilanjutkan dengan uji Duncan's Multiple Range Test (DMRT) apabila terdapat perbedaan yang nyata. Formulasi nugget dengan rasio tepung tempe koro pedang dan daging ayam 10:40 (F4) merupakan formulasi terpilih berdasarkan uji hedonik dengan tingkat kesukaan tertinggi pada seluruh atribut. Uji mutu hedonik menunjukkan karakteristik warna cokelat (3,88), aroma seimbang (3,43), rasa agak gurih (3,83), dan tekstur kenyal (3,68). Chicken nuggets available on the market are generally made from chicken meat and are widely known as chicken nuggets. The relatively high price of chicken meat limits its accessibility for some consumers. Therefore, an alternative raw material is needed to reduce the use of chicken meat without compromising product quality. One potential alternative is the substitution of jack bean tempeh flour (Canavalia ensiformis), which has a relatively high protein content and the potential to improve the nutritional value of the product at a more affordable cost. However, the use of jack bean tempeh flour may affect the organoleptic characteristics of chicken nuggets; therefore, consumer acceptance of the product needs to be evaluated. This study aimed to determine the effect of jack bean tempeh flour (Canavalia ensiformis) substitution on the organoleptic characteristics of chicken nuggets. This study employed a Completely Randomized Design (CRD) with four treatment formulations of chicken nuggets based on the ratio of jack bean tempeh flour (Canavalia ensiformis) to chicken meat: F1 (50:0), F2 (35:15), F3 (25:25), and F4 (10:40). Organoleptic evaluation was conducted by 30 untrained panelists using hedonic and hedonic quality tests. The observed parameters included color, aroma, taste, texture, and overall acceptability. Data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level, followed by Duncan’s Multiple Range Test (DMRT) when significant differences were detected. The nugget formulation with a jack bean tempeh flour to chicken meat ratio of 10:40 (F4) was selected as the preferred formulation based on the hedonic test, showing the highest preference scores for all attributes. The hedonic quality test indicated that F4 had a brown color (3.88), balanced aroma (3.43), slightly savory taste (3.83), and chewy texture (3.68).
Pemberdayaan Warga Binaan melalui Pelatihan Pembuatan Mi Ayam Frozen Kemas Vakum dan Digital Marketing di Lapas Bekasi Lukman Azis; Ema Komalasari; Kania Ratnasari; Hamidatun Hamidatun
Jurnal Mandala Pengabdian Masyarakat Vol. 7 No. 1 (2026): Jurnal Mandala Pengabdian Masyarakat
Publisher : Progran Studi Farmasi Universitas Mandala Waluya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35311/jmpm.v7i1.863

Abstract

Mi ayam merupakan makanan yang populer dan digemari berbagai kalangan masyarakat Indonesia. Selama ini, Lapas Kelas IIA Bekasi telah memproduksi mi ayam di dapur tata boga menggunakan peralatan sederhana namun tanpa dukungan teknologi yang memadai. Mi ayam yang diproduksi disimpan pada suhu 0–4ºC sehingga hanya mampu bertahan selama 1–2 hari saja sebelum mengalami kerusakan. Tujuan program pengabdian kepada masyarakat ini adalah untuk menambah pengetahuan dan keterampilan warga binaan dan petugas Lapas tentang pembuatan mi ayam frozen kemas vakum serta pemanfaatan digital marketing. Selama 7 minggu kegiatan ini dilaksanakan dengan melibatkan sebanyak 12 peserta yang terdiri dari 10 warga binaan dan 2 petugas Lapas. Metode pelaksanaan terdiri dari (1) sosialisasi dan penyampaian materi CPPOB, (2) Pelatihan pembuatan mi ayam, pengemasan vakum, penyusunan tata letak dapur dan digital marketing; (3) Penerapan teknologi, (4) Pendampingan dan evaluasi; serta (5) keberlanjutan program. Hasil evaluasi menunjukkan adanya peningkatan pengetahuan peserta sekitar 26,75% dan kemampuan untuk memproduksi mi ayam beku yang dikemas vakum secara mandiri, dengan kapasitas 24 kemasan per hari (setara 3 kg adonan mi). Dengan demikian, program ini terbukti mampu meningkatkan pengetahuan dan keterampilan peserta dalam memproduksi mi ayam frozen kemas vakum.
Effect of Packaging Type and Storage Time on the Quality Characteristics of Chicken Nugget Substituted with Jack Bean (Canavalia ensiformis L.) Tempeh Flour Sarah Giovani; Zahra Ismi Oktafiani; Ema Komalasari; Agus Setiyoko
Journal of Applied Food Technology Vol 11, No 1 (2024)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.22983

Abstract

Chicken nuggets with jack bean tempeh flour substitution are a type of perishable food, thus having a short shelf life. The shelf life of chicken nuggets with jack bean tempeh flour substitution and its quality were affected by the storage conditions. This study aimed to determine the effect of packaging type and storage time during 20 days of cold storage under vacuum packaging condition on the quality characteristics of chicken nuggets with jack bean tempeh flour substitution. The research design consisted of two factors, the first factor was packaging type (nylon/polyethylene (PE), nylon/polyethylene (PE)/polyamide (PA), and polyethylene (PE)/polyamide (PA)) and the second factor was storage time (0 day, 5 days, 10 days, 15 days, and 20 days). The results showed that the packaging type and storage time significantly affected the quality characteristics of chicken nuggets with jack bean tempeh flour substitution (p < 0.05). In conclusion, PE/PA was the most suitable plastic packaging for maintaining the quality characteristic of chicken nuggets substituted with jack bean tempeh flour during 20 days of cold storage under vacuum packaging conditions. The physical and chemical quality of chicken nuggets substituted with jack bean tempeh flour on the 20th day of storagewere pH of 6.43, cooking loss of 9.85%, moisture content of 39.46%, protein content of 24.51%, TVBN content of 16.44 mg N/100 g, and TPC of 5.36 log cfu/g. Meanwhile, the result of the sensory evaluation showed that scores for attributes were color 3.63, aroma 3.45, taste 3.5, texture 3.29, and overall 3.53 (like slightly) on the 20th day of storage. 
Peningkatan Keterampilan Anak Binaan Melalui Pelatihan Pembuatan Pempek Sayur Frozen Kemas Vakum di LPKA Kelas II Jakarta Lukman Azis; Ema Komalasari; Riri Safitri; Mohammad Fajri Romadhan; Fazriel Mahesa Surya; Safira Aprilia Putri; Hamidatun Hamidatun
Jurnal Pemberdayaan Masyarakat Universitas Al Azhar Indonesia Vol 7, No 3 (2025): Agustus 2025
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/jpm.v7i3.4717

Abstract

AbstrakPempek sayur frozen merupakan salah satu produk inovasi pangan, menambahkan irisan sayuran dan  ekstrak sari sayuran dalam adonan pempek. Lembaga Pembinaan Khusus Anak (LPKA) Kelas II Jakarta telah membudidayakan sayur pakcoy hidroponik dengan hasil yang berlimpah. Namun, pemanfaatan sayur ini tidak optimal karena keterbatasan pengetahuan dalam mengolah menjadi produk dengan masa simpan yang panjang. Tujuan kegiatan ini adalah meningkatkan pengetahuan dan keterampilan anak binaan di LPKA Kelas II Jakarta tentang pembuatan pempek sayur kemas vakum. Kegiatan ini dilaksanakan selama 5 minggu dengan kedatangan sebanyak 3 kali dan diikuti oleh 10 anak binaan. Metode pelaksanaan kegiatan terdiri dari (1) Sosialisasi; (2) Pelatihan dan praktik pembuatan pempek sayur frozen kemas vakum; (3) Pelatihan label kemasan pangan olahan, (4) Monitoring dan evaluasi; serta (5) Keberlanjutan program. Hasil kegiatan menunjukkan bahwa pengetahuan anak binaan mengalami peningkatan dari hasil pre- dan post-test sebesar 26,3%. Selain itu, anak binaan juga diketahui mampu mempraktekan kembali pembuatan pempek sayur yang telah dijelaskan. Sehingga dapat disimpulkan bahwa kegiatan ini mampu meningkatkan pengetahuan dan keterampilan anak binaan di LPKA Kelas II Jakarta.Kata kunci: Anak Binaan, Label Kemasan, Kemasan Vakum, Pempek Sayur.
PEMBERDAYAAN KELOMPOK KADER MELALUI PROGRAM DAPUR GIZI SEBAGAI UPAYA PENCEGAHAN STUNTING DI POSYANDU DAHLIA DESA KABASIRAN Andi Muh Asrul Irawan; Andi Mukramin Yusuf; Ema Komalasari; Alfina Ananda; Naila Maritza Putri; Khanza Aulia
Jurnal Abdi Insani Vol 13 No 1 (2026): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v13i1.3161

Abstract

Stunting is a condition of growth failure in children due to chronic malnutrition that has become a primary concern at Posyandu Dahlia. This is concerning considering Bogor Regency ranks as the second highest for stunting in West Java with a prevalence of 27.6%. The purpose of this community service program is to address three priority issues at Posyandu Dahlia: the lack of knowledge among cadres about stunting, limited kitchen facilities, and insufficient variety of supplementary food for toddlers. The implementation method was conducted at Posyandu Dahlia, Kabasiran Village, Parung Panjang District, Bogor Regency, involving 13 posyandu cadres as the main targets. This program was implemented through socialization, nutrition education, training on planting and processing local foods, and the application of hydroponic technology. The results showed that the stunting prevention program based on three pillars—nutrition education, hydroponic cultivation training, and local food utilization—significantly improved cadre capacity. Nutrition education increased knowledge (p<0.05) in detecting and preventing stunting. NFT-based hydroponic training enhanced cadre skills by 87%, enabling the production of nutritious vegetables for supplementary feeding. Meanwhile, local food processing training encouraged food diversification and community self-reliance. The synergy among these three pillars establishes a sustainable intervention model for reducing stunting prevalence effectively at the community level. In conclusion, the Nutrition Kitchen Program successfully increased the capacity of posyandu cadres in stunting prevention efforts through local food-based interventions. The suggestion for future activities is to conduct activities up to the harvesting process, with the results distributed to toddlers visiting the posyandu.
Co-Authors Afiya Deliana Putri Afiya Deliana Putri Agus Setiyoko Aidina, Rumaisha Alfina Ananda Alya Husna Andi Muh Asrul Irawan Andi Mukramin Yusuf Anggraini, Sari Ayu Diah Damayanti Azzahra Putri Diandra Bina Indah Widyananda Dina Widiawati Fatonah, Dea Sri Fazriel Mahesa Surya Feliatra Firmansyah Firmansyah Fitri Widiantini Giovani, Sarah Hadi Yusuf Faturochman Hamidatun Hamidatun Hamidatun Hamidatun Husna, Salsabila Al Ibrahim, Elisurya Imam, Saepul Iskandar, Suhayhoa Jaceyntha Sarah Ismayanti, Rini Jameelah, Maryam Kania Ratnasari Khanza Aulia Kun Mardiwati Rahayu Lukman Azis Lukman Azis Lukman Azis Lusi Anindia Rahmawati Luthfia Hastiani Muharram Maryam Jameelah Mohammad Fajri Romadhan Muis, Asmary Mujadin, Anwar Nadya Mara Adelina Naila Maritza Putri Nono Carsono Nurul Khofifah, Rizki Aulia Perlitya Shafarita Sativa Puteri, Nafisah Eka Rinaldy, Nadya Riri Safitri Saepul Imam Safira Aprilia Putri Samijayani, Octarina Nur Sarah Giovani Sarah Giovani Sarah Giovani Sarah Giovanni Sarifah Nurjanah Shalwa Destirana Sidik, Effi Alfiani Sudaryanto Zain suryaningsih-, iin Yunus Effendi Zahra Ismi Oktafiani Zahra Ismi Oktafiani Zakia Umami