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All Journal Riau Journal of Empowerment Jurnal Ilmiah Pangan Halal
Maysa, Hana
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Social Sciences Other

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Optimalisasi Pencegahan Balita Stunting Melalui Penyuluhan Dan Pelatihan Pada Kader Di Desa HangTuah, Kec. Perhentian Raja, Kab. Kampar Suyanto, Suyanto; Afandi, Dedi; Wahyuni, Sri; Zulharman, Zulharman; Restila, Ridha; Dzakwan, M. Alif; Anggraini, Shella; Azzahra, Puan Justitia; Eriyan, Muhammad Firdaus; Darmawan, Daniel; Maysa, Hana; BDM, Nurfifi Pratiwi; Fitra, Julia; Fimadani, Ersa; Putri, Rintan Dwi
Riau Journal of Empowerment Vol 7 No 1 (2024)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/raje.7.1.50-63

Abstract

Stunting is a chronic nutritional disorder that causes children's height growth to be inappropriate for their age. This linear growth disorder is caused by a chronic lack of nutritional intake, especially during the First 1000 Days of Life (HPK) which starts from the time of conception until the child is 2 years old and/or due to repeated chronic infections. The factor of poor nutritional intake during pregnancy is related to the baby's low birth weight so that the baby can experience malnutrition from the womb until birth. The aim of the activity is to optimize the prevention of stunting in toddlers through counseling and training for cadres in Desa Hangtuah, Kec. Perhentian Raja, Kab. Kampar. The methods used are discussion, compression and simulation starting from the preparation stage, creating educational media such as posters and banners, counseling and simulating the use of anthropometric kits. The results obtained from activities can increase participants' knowledge and skills. It is hoped that with this activity participants can pass on the information obtained to other Hangtuah Village communities so that they can prevent stunting as early as possible.
Modifikasi Heat Moisture Treatment (HMT) Pati Sagu dengan Variasi Kadar Air dan Aplikasinya pada Brownies Kukus: The Modification of Heat Moisture Treatment on Sago Starch with Varying Moisture Contents and Application in Steamed Brownies Maysa, Hana; Shanti Fitriani; Ayu, Dewi Fortuna
Jurnal Ilmiah Pangan Halal Vol. 8 No. 1 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i1.21840

Abstract

Sago starch is a local gluten-free carbohydrate source with potential as a wheat flour substitute. However its utilization in steamed brownies is still limited due to its firm texture caused by high amylose content. This limitation can be addressed through physical modification using heat moisture treatment (HMT), which reduces amylose content and improves starch functional properties. The study was conducted using a completely randomized design with four treatments (native starch, HMT 27%, 30%, and 33%) and four replications.  Data were analyzed by ANOVA, Duncan’s Multiple Range Test (DMRT) at the 5% level, and paired sample t-test for sensory evaluation. The results showed that HMT moisture levels significantly affected water absorption capacity, swelling power, solubility, amylose content, and moisture content. The selected treatment was HMT 27% (P2), with a water absorption capacity of 0.91 g/g, swelling power of 10.78 g/g, solubility of 23.64 g/g, amylose content of 26.60%, and moisture content of 11.43%. Sensory evaluation confirmed that steamed brownies prepared with HMT 27% starch were more preferred than those made with native starch.
Co-Authors Anggraini, Shella Azzahra, Puan Justitia BDM, Nurfifi Pratiwi Darmawan, Daniel Dedi Afandi Dewi Fortuna Ayu Dzakwan, M. Alif Eriyan, Muhammad Firdaus Fimadani, Ersa Fitra, Julia Putri, Rintan Dwi Ridha Restila Shanti Fitriani Sri Wahyuni Suyanto Suyanto Zulharman Zulharman