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Mahmudatussa’adah, Ai
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Daya Terima Fudgy Brownies Substitusi Carob Powder Karimah, Kamilia; Mahmudatussa’adah, Ai; Patriasih, Rita
Jurnal Sains Boga Vol 7 No 1 (2024): Jurnal Sains Boga Volume 7 Nomor 1, Mei 2024
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.007.1.03

Abstract

Chocolate is a popular product that is loved by the public. The high demand for chocolate is not in line with the decreasing production of chocolate due to climate change, resulting in the increasing price of chocolate. Chocolate is used in various pastry products such as fudgy brownies. Fudgy brownies are dense, moist and have a strong chocolate flavor and aroma. Carob powder can be an alternative to chocolate because it has sensory characteristics of taste and color similar to chocolate and a lower price. The purpose of this research is to increasing the use of carob powder as a substitute for chocolate in making fudgy brownies and the resulting public acceptance. This research uses the true experimental method through the stages of recipe analysis, product development, QDA (Quantitative Descriptive Analysis) test and acceptance test. The results obtained for the standard recipe formula for fudgy brownies with carob powder substitution, namely carob powder can replace 50% of the total chocolate powder used. The sensory characteristics of carob powder substituted fudgy brownies have a strong aroma and taste of chocolate with a blackish brown color. Acceptability results showed that fudgy brownies with carob powder substitution were acceptable to the public.
Peningkatan Literasi Tumbuh Kembang dan Pengolahan Pangan Lokal untuk Mendukung Gizi Balita sebagai Upaya Pencegahan Stunting di Desa Tambakan Damayanti, Imas; Kumalasari, Isti; Mahmudatussa’adah, Ai; Ekawijayanti, Kurnia; Farel, Fulki Muhammad; Akbar, Nathan Akhtar; Tsabita, Cheyris; Nauli, Widia Puteri; Damayanti, Safira Tri; Sianipar, Chrisdian Rosmawati; Putri, Dwi Khalisa; Rasheeha, Tyaswahyu Neema
Jurnal Dunia Pendidikan Vol 6 No 5 (2026): Jurnal Dunia Pendidikan
Publisher : LPPM Sekolah Tinggi Olahraga dan Kesehatan Bina Guna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55081/jurdip.v6i5.5484

Abstract

Stunting masih menjadi permasalahan kesehatan yang memengaruhi kualitas tumbuh kembang anak, termasuk di Desa Tambakan Kabupaten Subang, di mana rendahnya pemahaman ibu mengenai milestone perkembangan, teknik stimulasi, serta kebutuhan gizi balita menjadi faktor risiko utama. Selain itu, pemanfaatan pangan lokal bergizi seperti ubi jalar dan ikan belum optimal, baik sebagai sumber nutrisi untuk mencegah stunting maupun sebagai potensi ekonomi keluarga. Kegiatan pengabdian masyarakat ini bertujuan meningkatkan literasi ibu-ibu PKK mengenai tumbuh kembang dan gizi balita serta membekali mereka dengan keterampilan mengolah pangan lokal bernilai gizi tinggi. Metode kegiatan meliputi penyuluhan tentang tumbuh kembang anak, edukasi gizi balita, dan pelatihan praktis pembuatan tepung ubi jalar dengan inovasi perendaman roseola, pembuatan minuman sehat dari limbah rendaman, serta abon ikan. Evaluasi pre-test dan post-test menunjukkan peningkatan signifikan pengetahuan peserta, dari rata-rata skor 15,2 menjadi 17,1 (t = 4,55; p < 0,001). Kegiatan ini menyimpulkan bahwa peningkatan literasi dan penguatan keterampilan pengolahan pangan lokal efektif mendukung pencegahan stunting serta membuka peluang ekonomi bagi masyarakat Desa Tambakan.
Co-Authors Akbar, Nathan Akhtar Damayanti, Safira Tri Ekawijayanti, Kurnia Farel, Fulki Muhammad Imas Damayanti Karimah, Kamilia Nauli, Widia Puteri Putri, Dwi Khalisa Rasheeha, Tyaswahyu Neema Rita Patriasih Sianipar, Chrisdian Rosmawati Tsabita, Cheyris