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All Journal Media Gizi Ilmiah Indonesia Jurnal Pengabdian Masyarakat dan Riset Pendidikan
Tiar Lince Bakara
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Humanities Education Health Professions Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Public Health Other

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Pengaruh Penambahan Tepung Biji Durian Terhadap Daya Terima Mie Basah Tepung Biji Durian Nadia Syafira Hestu Wibawani; Riris Oppusunggu; Tiar Lince Bakara; Rumida
Media Gizi Ilmiah Indonesia Vol 1 No 1 (2023): FEBRUARI 2023
Publisher : Kabar Gizi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62358/mgii.v1i1.1

Abstract

Noodles are very popular with the people of Indonesia because of their taste, texture and practical processing method and the price is relatively cheap so that they are easily accessible to the public. To determine the effect of adding durian seed flour as much as 10%, 20%, 30% in the manufacture of durian seed wet noodles on aspects of color, texture, taste, and flavor, as well as the level of consumer preference for wet noodles. This study was an experimental study using a completely randomized design (CRD) with three trials and two repetitions. The experiment was making wet noodles with the addition of 10%, 20% and 30% durian seed flour. The results showed that the panelists liked the color, texture, taste, and flavor of wet durian seed noodles using the addition of 10% durian seed flour.  The addition of different amounts of durian seed flour to the manufacture of durian seed wet noodles had a different effect on the color, texture, and aroma, but did not have a different effect on the taste of the durian seed wet noodles. The panelist's acceptance of the most preferred durian seed wet noodles was the experiment of adding 10% durian seed flour to 90% wheat flour.  
Pengaruh Edukasi pada Ibu-Ibu yang Mempunyai Anak Balita melalui Pelatihan Pengolahan Nugget sebagai Sumber Protein di Desa Tanjung Garbus : Pengabdian Tiar Lince Bakara; Rumida; S Nainggolan, Efendi; Sitanggang, Berlin
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 4 No. 2 (2025): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 4 Nomor 2 (October 202
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v4i2.3558

Abstract

To support stunting prevention efforts, a Community Service Program (PKM) was implemented under the title “The Effect of Nutrition Education on Mothers with Toddlers through Training on Nugget Processing as a Protein Source in Tanjung Garbus Village, Lubuk Pakam District, Deli Serdang Regency.” The program aimed to enhance mothers’ knowledge and skills in utilizing local food ingredients to produce nutritious, protein-rich products. The activity was conducted over two months using several stages: pre-test, education, training (cooking demonstration), post-test, and skill evaluation. Education sessions were delivered through lectures, discussions, and hands-on practice, involving 20 active participants. The results indicated an improvement in participants’ knowledge, with the average pre-test score increasing from 12.85 to 12.90 and the proportion of participants categorized as having “good” knowledge rising from 15% to 85%. Although attitudes toward nutritious food consumption showed a positive shift, the change was not statistically significant (p > 0.05), and behavioral practices remained relatively unchanged (p = 0.121). The nuggets produced during the training contained 9.33 g of protein and 144 kcal per 100 g, making them a viable alternative source of nutritious food for children. This program produced several outputs, including an educational booklet, activity video, and Intellectual Property Rights (IPR).
Co-Authors Efendi S Nainggolan Nadia Syafira Hestu Wibawani Riris Oppusunggu Rumidah, Rumidah Sitanggang, Berlin