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Maulida, Iffana Dani
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Training of Fish Nugget Processing to Prevent Stunting Rismaya, Rina; Sulistyawati, Eko Yuliastuti Endah; Ratnaningsih, Dewi Juliah; Maulida, Iffana Dani; Nadia, Lula
Media Karya Kesehatan Vol 7, No 1 (2024): Media Karya Kesehatan
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/.v7i1.52377

Abstract

Insufficient protein intake in children during the growth period is one of the causes of the increasing prevalence of stunting children in Indonesia. Fish has been researched to contain high levels of protein which is good for children's growth and development. In general, fish is only processed simply so it is not liked by children, whereas it can be processed into various processed products, such as nuggets. This community service aimed to determine the effect of providing fish nugget processing training on the knowledge of training participants. An increase in knowledge was measured using a one group pretest posttest design, which was then carried out with a real difference test to see the difference in the average pretest and posttest scores using the non-parametric Wilcoxon test. This training activity was given to 16 housewives and parents of Early Childhood Education School students in Situ Udik Village, Cibungbulang District, Bogor Regency with age characteristics ranging from 20-60 years and the latest education level was Elementary School-Senior High School. The results of this community service showed that providing training has a significant effect on increasing the knowledge of training participants in processing fish nuggets. The average pretest score of training participants (74.38%) showed a value that is significantly different from the average posttest score (95.63%) with significance value (Asymp. Sig.) 0.000. It is hoped that the results of this community service can be implemented by the community in producing fish-based nuggets for family consumption and sale to consumers.Keywords: Fish nuggets, food processing training, processed fish products, Situ Udik village, stunting.
Enhancing Community Skills in Processing Yellow Pumpkin (Cucurbita moschata) as a Food Product for Tourists in the Ciwaluh Ecotourism Village Sulistyawati, Eko Yuliastuti Endah; Ulfah, Mutiara; Susilo, Adhi; Hakiki, Dini Nur; Maulida, Iffana Dani
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 1 No. 2 (2024): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jakadimas.v1i1.9474

Abstract

Bogor Regency has vast and diverse ecotourism potential. One ecotourism in the Bogor Regency area is Ciwaluh Village, Wates Jaya Village, Cigombong District, Bogor Regency. This village produces yellow pumpkins that need to be optimally processed to attract tourists. In improving the skills of ecotourism cadres, training is carried out to enhance skills in processing yellow pumpkins (Cucurbita moschata) into snacks. The methods used in this training were surveys, identification of snack characteristics, demonstrations, and snack processing practices. The training provided is to improve skills in processing yellow pumpkin into various snacks. Based on the results of the pretest and posttest before and after the training for ecotourism cadres in Ciwaluh Village, it was found that skills in processing types of snacks increased by 66.67%. The skill improvement in processing various yellow pumpkin snacks for cadres can still be improved, considering that the variety of yellow pumpkin snacks is still growing in line with the research of yellow pumpkin’s product still being carried out
Mozzarella Cheese Processing Training for Farmers in Tonjong Village, Tajurhalang District, Bogor Regency Rismaya, Rina; Noviyanti, Rinda; Ulfah, Mutiara; Nadia, Lula; Maulida, Iffana Dani; Wicaksana, Bayu Eka; Susilo, Adhi
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 1 No. 2 (2024): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jakadimas.v1i1.9475

Abstract

One of the main problems faced by farmers in Tonjong Village, Tajur Halang Regency, Bogor is that the selling price of pure milk in 1 liter is quite low. Public knowledge regarding processing technology to increase product added value is still low, which is the reason farmers sell pure milk directly. This community service training aims to determine the effect of processing pure milk into mozzarella cheese on increasing community knowledge and skills. This increase in knowledge was measured using a one group pretest posttest design which was carried out in a prametric analysis using a paired sample t-test to see the difference in the mean scores. This training activity was given to 10 people in the community around the cattle farm in Tonjong Village who had an age range of 26-70 years and had the last education from elementary to high school. The results of this training community service indicate that there is a significant effect of giving on increasing community knowledge as evidenced by the significantly different pretest (68%) and posttest (87%) values (p <0.05). The expected results of community service can be implemented independently by breeders to increase the added value of dairy products through the processing of mozzarella cheese.
Co-Authors Adhi Susilo Bayu Eka Wicaksana Dewi Juliah Ratnaningsih Eko Yuliastuti E.S Hakiki, Dini Nur Lula Nadia Mutiara Ulfah Rina Rismaya Rinda Noviyanti, Rinda