Article Per Year (5 Year)
p-Index From 2021 - 2026
0.817
P-Index
This Author published in this journals
All Journal Community Development Journal: Jurnal Pengabdian Masyarakat Budapest International Research in Exact Sciences (BirEx Journal) Jurnal Abdimas Bina Bangsa Journal of Agriculture (JoA)
Pinatik, Herry Frits
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Economics, Econometrics & Finance Education Health Professions Languange, Linguistic, Communication & Media Mathematics Physics Public Health Social Sciences Transportation Other

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
Increasing the Value of Coconut Blondo in Potato Flour as a Basic Ingredient for Nutrition-Rich Biscuits as an Alternative to Stunting Prevention Koapaha, Teltje; Langi, Tineke Marlyn; Montolalu, Maya Hendrietta; Tooy, Dedie; Pinatik, Herry Frits
Budapest International Research in Exact Sciences (BirEx) Journal Vol 6, No 2 (2024): Budapest International Research in Exact Sciences, April
Publisher : Budapest International Research and Critics University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/birex.v6i2.7861

Abstract

The aim of the research was to: analyze the nutritional content of biscuits made from potato starch with the addition of coconut blondo and the ornagoleptic characteristics of the panelists' liking for the biscuits. resulting from. The method used in this research is a descriptive method, with the addition of blondo treatment. The blondo addition treatment consisted of: control, 10 g, 30 g, and 50 g blondo. Each treatment was repeated 3 times. The results of the research show that the chemical characteristics of potato-based biscuits with the addition of coconut blondo are water content 2.19 - 5.01%, ash content 2.47 - 3.30%, fat content 16.29 - 24.1%, protein content 6.34 - 9.07%, carbohydrate content 60.56 - 71.59%, crude fiber 2.25 – 2.68%, and calories 458.33 - 490.56 Kcal. Organoleptic characteristics of the panelists' level of preference for biscuits made from potato flour showed that the addition of coconut blondo obtained an average color value of 4.26 – 5.76 (neutral – liked), aroma 4.06 – 5.86 (neutral – liked), taste 4.7 – 5.1 (somewhat liked), texture 4.76 – 5.46 (somewhat like – like) and crispness 4.7 – 5.56 (neutral – like). The addition of blondo to making biscuits made from potato flour in terms of nutritional content of protein and fat and calories is in accordance with SNI Biscuits and is liked by the panelists. The biscuits produced can be used as snacks for pregnant women and toddlers as an alternative to preventing stunting.
PEMBERDAYAAN USAHA KECIL DAN MENENGAH (UKM) PRODUK PANGAN TRADISIONAL DENGAN TEKNOLOGI DIGITAL DI KELURAHAN SARIO KOTABARU, KOTA MANADO Tooy, Dedie; Longdong, Ireine Adriana; Pinatik, Herry Frits; Lengkey, Lady E.Ch.; Koapaha, T.; Mamuaja, Christine; Laleleh, Sherina; Walangitan, Khesilya E.; Mona, Frits
Jurnal Abdimas Bina Bangsa Vol. 6 No. 1 (2024): Jurnal Abdimas Bina Bangsa
Publisher : LPPM Universitas Bina Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46306/jabb.v6i1.1278

Abstract

Small and medium-sized enterprises (SMEs) in traditional food processing often face challenges such as limited marketing channels that rely mostly on word-of-mouth with restricted reach, unstructured financial management, and monotonous business activities. This Community Partnership Program (PKM) was conducted in Sario Kotabaru Village, Sario District, Manado City, targeting two SMEs that produce and sell traditional North Sulawesi foods, specifically "tinutuan" porridge combined with vegetables and pumpkin, and traditional fried snacks such as "nike" fritters and corn fritters, which are highly nutritious. The goal of this PKM activity was to provide training and motivation to the partners in digital marketing, sanitation, and financial management, enabling them to expand their business operations and increase profitability. The training included sessions and assistance on the importance of food sanitation, digital product marketing strategies, and financial management. The implementation method consisted of three stages: survey, proposal preparation, and submission; followed by coordination, socialization, and training in the second stage; and finally, evaluation and reporting. The PKM materials covered branding, marketing strategies, and food sanitation, including the use of social media for digital marketing and internet-based financial management software. The results showed that the targeted SMEs gained an understanding and hands-on experience with digital marketing using mobile phones, received support for digital content creation, and applied improved sanitation practices, contributing to a positive brand image. Evaluation results through questionnaires show that there is a change in mindset, skills proven by questionnaire responses after training with high levels of understanding
TECHNO-ECONOMIC STUDY OF COCONUT HUSKS DECOMPOSING MACHINE FOR FARMER GROUP SCALE Tooy, Dedie; Lantang, Dewinta; Rantung, Ruland Aswin; Rumambi, David P; Longdong, Ireine Adriana; Pinatik, Herry Frits
Journal of Agriculture Vol. 2 No. 02 (2023): Research Articles, July 2023
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/joa.v2i02.2867

Abstract

Many coconut husks in coconut-producing área have not been maximally utilized, especially on a small scale for farmers. It happened due to the difficulty of obtaining simple small-scale coconut decomposing machines, and the region must import it from other regions. As a result, the utilization of coconut fiber in fiber and cocopeat is still minimal. Plus, when bringing in from outside, the logistics cost of the coconut husk decomposing machine is still high. This research aims to conduct a techno-economic analysis of a small-scale coconut husk decomposer from the machine designed and made. The research method was using the experimental method. The results showed that the equipment can produce cocofiber and cocopeat with 600 kg of husk per day for 6 hours of use. The results of economic calculations based on the IRR value, the net B/C ratio, and the payback period show that this machine is feasible to be developed on a small scale for Farmer groups. Technologically, this machine is simple and relatively easy to operate. Further research hopes this machine will prove its durability over long, heavy work periods.
THE USAGE HEALTH DRINK MADE FROM COCONUT WATER : COMMUNITY SERVICE GROUP KELURAHAN BENGKOL Koapah, Teltje; Rumambi, David; Lalujan, Lana; Langi, Tineke Marlyn; Pinatik, Herry Frits
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 6 No. 1 (2025): Volume 6 No. 1 Tahun 2025
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v6i1.42210

Abstract

Kegiatan Program Kemitraan Masyarakat (PKM) ini bertujuan untuk mengenalkan bagaimana pemanfaatan sumber daya lokal yang ada di Sulawesi Utara yaitu kelapa sebagai bahan baku pengolahan minuman jeli yang baik untuk kesehatan, meningkatkan perekonomian keluarga petani di masa pemulihan, baik kesehatan maupun kesehatan. ekonomi, setelah pandemi Covid. Lokasi kegiatan akan dilaksanakan di Desa Bengkol Kecamatan Mapanget Kota Manado dengan sasaran kelompok PKK dengan metode sosialisasi berupa edukasi mengenai buah kelapa dan produk olahannya secara umum serta pembuatan minuman jeli air kelapa yang dimulai dari penyiapan bahan baku, proses pengolahan hingga pengemasan/pembotolan, baik secara teori maupun teori. dilanjutkan dengan praktek.. Outputnya berupa produk minuman jeli kelapa, publikasi di surat kabar lokal dan jurnal. Sebelum dilakukan sosialisasi kepada kelompok PKK, dilakukan penyebaran angket dan setelah dilakukan penyuluhan dan praktik, sehingga terlihat adanya perubahan penambahan pengetahuan dan keterampilan setelah mengikuti sosialisasi dan pelatihan. Diversifikasi pangan olahan kelapa, khususnya air kelapa di sentra pengolahan kopra, yang melimpah dan belum dimanfaatkan saat ini masih dipertimbangkan. Limbah air kelapa ini mempunyai potensi baik dari segi kesehatan (gizi) dan perekonomian untuk memberikan nilai tambah, serta membuka peluang usaha bagi petani dan pengusaha kelapa di masa depan untuk kesejahteraan masyarakat.
Co-Authors Christine Mamuaja David Rumambi, David Dedie Tooy Koapah, Teltje Koapaha, T. Laleleh, Sherina Lana E. Lalujan Lantang, Dewinta Lengkey, Lady E.Ch. Longdong, Ireine Adriana Mona, Frits Montolalu, Maya Hendrietta Ruland Rantung Rumambi, David P Teltje Koapaha Tineke Langi Tineke M. Langi Walangitan, Khesilya E.