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The Development of Teak Leaf Cookies for BUMDes Gajah Mada, Pokdarwis, and PKK in Kebontunggul Village, Mojokerto Sutanto, Tiffany Arista; Puspitasari, Elia Devina; Go, Tjie Kok; Darmasetiawan, Noviaty Kresna; Mustikasari, Hany; Widyastuti, Endang Widoeri; Angeline, Anastasia Pingkan; Anggoro, Arco
Amalee: Indonesian Journal of Community Research and Engagement Vol 5 No 1 (2024): Amalee: Indonesian Journal of Community Research and Engagement
Publisher : LP2M INSURI Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37680/amalee.v5i1.4216

Kebontunggul village (Gondang district, Mojokerto, East Java, Indonesia) is abundant in teak (Tectona grandis L.) leaves, but their utilization is still lacking. Based on this potential, supported financially by Kementerian Pendidikan, Kebudayaan, Riset, dan Teknologi (The Ministry of Education, Culture, Research, and Technology/Kemendikbudristek) University of Surabaya (UBAYA) and Widya Mandala Surabaya Catholic University (WMSCU) collaborated with Badan Usaha Milik Desa (Village-owned Enterprise/BUMDes) Gajah Mada, Kelompok Sadar Wisata (Tourism Awareness Group/Pokdarwis), and Organisasi Pemberdayaan Kesejahteraan Keluarga (Family Welfare and Empowerment Organization/PKK) Kebontunggul village in Pemberdayaan Desa Binaan (Community Engagement Program/PDB). The program aims to produce cookies from teak leaves to increase the economic activity of the Kebontunggul residents. The methods used are community education, consultation, training, science and technology transfer. The focus of this specific program was before-after knowledge assessment, skill development, and community participation in teak leaf-based cookies innovation. There was an increase in the knowledge and skills of the Kebontunggul people, as indicated in the pre-test and post-test results. The training output was the procedure and formulation development of teak leaf powder and teak leaf cookies to support its production scale and increase the residents' economic activity.

Teak Leaf Tea Product Development in Kebontunggul Village, Mojokerto Kok, Tjie; Puspitasari, Elia Devina; Madjid Abdillah, Abdul; Pramesti, Nertico Hana; Sutanto, Tiffany Arista; De Jesus, Graciana Alves; Kresna Darmasetiawan, Noviaty; Mustikasari, Hany; Widyaastuti, Endang Widoeri; Felita, Carissa; Vania, Margaretha
Engagement: Jurnal Pengabdian Kepada Masyarakat Vol 8 No 2 (2024): November 2024
Publisher : Asosiasi Dosen Pengembang Masyarajat (ADPEMAS) Forum Komunikasi Dosen Peneliti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29062/engagement.v8i2.1741

Kebontunggul Village in Mojokerto, with its abundant natural resources, has a golden opportunity to develop into an herbal village. The fertile land in this village serves as a habitat for teak plants, producing leaves rich in bioactive compounds. A collaboration between the University of Surabaya, Widya Mandala Surabaya Catholic University, Village-owned Enterprises, the Tourism Awareness Group, and the Family Welfare and Empowerment Organization, facilitated by the Ministry of Education and Culture, processed the teak leaves into powder and tea. This collaboration aimed to improve public health and open up economic opportunities for the local community. The process included socialization, training, and evaluation, with the Participation Rural Appraisal (PRA) method employed to ensure active community participation at every stage, from identifying the potential of natural resources to the production and marketing of the products. As a result, the village has successfully produced teak leaf powder and teak leaf tea, which have started to be commercialized.

Nutritional and Sensory Profile of Conventional, Gluten-Free, and Plant-Based Cookies Puspitasari, Elia Devina; Tjie Kok
Keluwih: Jurnal Kesehatan dan Kedokteran Vol. 7 No. 1 (2025): Keluwih: Jurnal Kesehatan dan Kedokteran (December) - In Progress
Publisher : Direktorat Penerbitan dan Publikasi Ilmiah, Universitas Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24123/kesdok.V7i1.7861

Abstract—Amid the growing consumer demand for healthier and more sustainable food options, gluten-free and plant-based cookies have emerged as key alternatives to conventional products. This review provides a comparative analysis of the composition, nutrition, and sensory acceptance of these three cookie types to identify challenges and opportunities for innovation. Key findings indicate that while alternative cookies address specific dietary needs, major challenges lie in replicating texture and achieving nutritional balance. Critically, this review highlights the unique contribution of utilizing local composite flours such as gadung tuber, brown rice, and moringa leaves as a proven solution to significantly enhance both nutritional value and textural quality. The practical implication is that future cookie formulation innovation relies heavily on leveraging local, functional ingredients to create products that are not only nutritionally superior but also widely accepted by consumers. Keywords: cookies, alternative flours, functional foods, consumer behavior, nutritional profile, sustainability Abstrak—Seiring meningkatnya permintaan konsumen akan pilihan makanan yang lebih sehat dan berkelanjutan, kue kering bebas gluten dan berbasis nabati telah muncul sebagai alternatif utama dari produk konvensional. Review ini menyajikan analisis komparatif mengenai komposisi, nutrisi, dan penerimaan sensoris dari ketiga jenis kue kering tersebut untuk mengidentifikasi tantangan dan peluang inovasi. Temuan utama menunjukkan bahwa meskipun kue kering alternatif mengatasi kebutuhan diet spesifik, tantangan utama terletak pada replikasi tekstur dan keseimbangan nutrisi. Secara kritis, review ini menyoroti kontribusi unik dari pemanfaatan tepung komposit lokal seperti umbi gadung, beras merah, dan daun kelor sebagai solusi yang terbukti efektif untuk meningkatkan nilai gizi dan kualitas tekstur secara signifikan. Implikasi praktisnya adalah bahwa inovasi formulasi cookies di masa depan sangat bergantung pada pemanfaatan bahan fungsional lokal untuk menciptakan produk yang tidak hanya unggul secara nutrisi tetapi juga dapat diterima secara luas oleh konsumen. Kata kunci: keberlanjutan, kue kering, pangan fungsional, perilaku konsumen, profil nutrisi, tepung alternatif

The Development of Teak Leaf Cookies for BUMDes Gajah Mada, Pokdarwis, and PKK in Kebontunggul Village, Mojokerto Sutanto, Tiffany Arista; Puspitasari, Elia Devina; Go, Tjie Kok; Darmasetiawan, Noviaty Kresna; Mustikasari, Hany; Widyastuti, Endang Widoeri; Angeline, Anastasia Pingkan; Anggoro, Arco
Amalee: Indonesian Journal of Community Research and Engagement Vol. 5 No. 1 (2024): Amalee: Indonesian Journal of Community Research and Engagement
Publisher : LP2M INSURI Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37680/amalee.v5i1.4216

Kebontunggul village (Gondang district, Mojokerto, East Java, Indonesia) is abundant in teak (Tectona grandis L.) leaves, but their utilization is still lacking. Based on this potential, supported financially by Kementerian Pendidikan, Kebudayaan, Riset, dan Teknologi (The Ministry of Education, Culture, Research, and Technology/Kemendikbudristek) University of Surabaya (UBAYA) and Widya Mandala Surabaya Catholic University (WMSCU) collaborated with Badan Usaha Milik Desa (Village-owned Enterprise/BUMDes) Gajah Mada, Kelompok Sadar Wisata (Tourism Awareness Group/Pokdarwis), and Organisasi Pemberdayaan Kesejahteraan Keluarga (Family Welfare and Empowerment Organization/PKK) Kebontunggul village in Pemberdayaan Desa Binaan (Community Engagement Program/PDB). The program aims to produce cookies from teak leaves to increase the economic activity of the Kebontunggul residents. The methods used are community education, consultation, training, science and technology transfer. The focus of this specific program was before-after knowledge assessment, skill development, and community participation in teak leaf-based cookies innovation. There was an increase in the knowledge and skills of the Kebontunggul people, as indicated in the pre-test and post-test results. The training output was the procedure and formulation development of teak leaf powder and teak leaf cookies to support its production scale and increase the residents' economic activity.

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