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All Journal Jurnal Akademik Pengabdian Masyarakat Jurnal Sipakatau: Inovasi Pengabdian Masyarakat
Herawan Hisanan
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Humanities Computer Science & IT Economics, Econometrics & Finance Education Engineering Industrial & Manufacturing Engineering Social Sciences

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Pelatihan Pembuatan Bubur Candu di Kelurahan Mangasa Kota Makassar Mas'ud Uqbah Al Ansyari; Fitra Widya Wati; Pahrul; Herawan Hisanan; Mahmuddin
JURNAL AKADEMIK PENGABDIAN MASYARAKAT Vol. 2 No. 3 (2024): Mei : Jurnal Akademik Pengabdian Masyarakat
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/japm.v2i3.1552

Abstract

Perkembangan ubi ungu di Indonesia telah menunjukan peningkatan yang signifikan dalam beberapa tahun terakhir. Permintaan akan ubi ungu meningkat karena diketahui sebagai sumber gizi yang kaya akan antioksida dan serat. Manfaat dari ubi ungu masih belum sama populernya dengan jenis umbi-umbian lainya. Salah satu daerah penghasil ubi jalar ungu adalah Sumatra utara. yang dimana masyarakat disana budidayakan tanaman ubi jalar ungu karena wilayah yang memiliki kondisi tanah dan iklim yang sesuai untuk pertumbuhanya. Karena ubi jalar ungu mudah di temukan sehingga dapat diolah menjadi produk makanan dan ubi jalar ungu yang menjadi bahan utamanya karena manfaatnya yang baik bagi tubuh dan juga mudah di temukan dipasar terdekat. Proses pembuatan bubur candu terinspirasi dari nama bubur candil yaitu bubur candu yang di mana nama tersebut kami buat agar masyarakat penasaran dengan produk kami bukan saja nama yang menarik tapi juga bubur yang enak dengan perpaduan antara santan dan ubi ungu yang enak di nikmati.
PEMANFAATAN BUAH MENJADI MINUMAN SMOOTHIES KEKINIAN DALAM MEMENUHI KEBUTUHAN NUTRISI Pahrul Pahrul; Mahmuddin Mahmuddin; Mitha Evalista; Herawan Hisanan; Irfan Yunus
JURNAL AKADEMIK PENGABDIAN MASYARAKAT Vol. 2 No. 5 (2024): September : Jurnal Akademik Pengabdian Masyarakat
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/japm.v2i5.2937

Abstract

The creative industry in Indonesia has grown rapidly in recent years, resulting in increasingly intense trade competition and various innovations in product marketing. This research focuses on the use of fruit into smoothies The condition of urban communities with very high mobility which often demands practicality is also the background for the formation of smoothies businesses where people can easily get healthy and refreshing drinks without the hassle of making them themselves and made more varied with additional toppings. The fruit smoothies business offers a great opportunity to meet the body's nutritional needs while also becoming a profitable business. Fruits that contain rich vitamins, fiber, and antioxidants are beneficial for health. Through smoothies, these nutrients can be served in a delicious and practical form.
Innovation of Moringa Leaves into Pudding as Healthy and Nutritious Dessert Nur Halim; Mohamad Ikbal Riski A. Danial; Herawan Hisanan; Agus Syam; Muhammad Jufri
Jurnal Sipakatau: Inovasi Pengabdian Masyarakat Volume 2 Issue 4 June 2025: Jurnal Sipakatau
Publisher : PT. Lontara Digitech Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61220/jsipakatau.v2i4.2518

Abstract

Local food innovation based on natural ingredients is increasingly needed to support people's healthy lifestyles. One of the great potentials that has not been exploited optimally is Moringa oleifera leaves, which are known to have high nutritional content such as protein, calcium, vitamin A and antioxidants. This research aims to develop an innovative product in the form of Moripudding, namely a healthy and nutritious pudding made from Moringa leaves, as an alternative dessert that is not only delicious, but also healthy. The method used in this research was to carry out trials through several friends with the optimal composition of Moringa leaves, low-fat milk, gelatin, and natural sweeteners such as honey, as well as organoleptic tests on taste, texture, aroma and color. Initial results show that Moripudding was well received by the panelists, with an average score above 80% for all aspects of the sensory assessment. Apart from that, nutritional content tests show that Moripudding has superior nutritional value compared to conventional pudding, especially in protein and vitamin A levels. This product also has the potential to be developed commercially because the raw material for Moringa leaves is easy to obtain and cheap. With the presence of Moripudding, it is hoped that people will be more open to consuming healthy food based on local plants. This innovation not only supports a healthy lifestyle, but also encourages the use of local biological riches to create food products with high selling value.
Co-Authors Agus Syam Fitra Widya Wati Irfan Yunus Mahmuddin Mahmuddin Mas'ud Uqbah Al Ansyari Mitha Evalista Mohamad Ikbal Riski A. Danial Muhammad Jufri Nur Halim Pahrul, Pahrul