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All Journal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Review Pendidikan dan Pengajaran (JRPP) Community Development Journal: Jurnal Pengabdian Masyarakat Pengabdian Kampus: Jurnal Informasi Kegiatan Pengabdian Pada Masyarakat JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Tambunan, Ellen Christ
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Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Pelatihan Pembuatan Nugget Ikan Patin di Desa Gohong Kecamatan Kahayan Hilir, Kabupaten Pulang Pisau Marcelino Fangebean; Tambunan, Ellen Christ; Manurung, Lidya Maret Invanka; Simamora, Giofanny
Jurnal Pengabdian Kampus Vol 11 No 1 (2024): Jurnal Pengabdian Kampus
Publisher : LPPM Universitas Palangka Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52850/jpmupr.v11i1.15213

Abstract

Gohong Village is one of the villages in the Kahayan Hilir Sub-district, Pulang Pisau Regency, Central Kalimantan Province. The village has an area of ±51,037 Ha. The potential in Gohong Village is the abundance of fish with annual production reaching out around 6-8 tons. The type of fish cultivated among them is catfish. The nutritional content of catfish is fatty acids omega-3. Omega-3 fatty acids found in the head are 2.28%, in the belly flap meat (belly meat) of 2.11%, and in the stomach contents of 1.45%. Training and assistance in making nuggets made from catfish was carried out by the PPK Ormawa HIMATRIPA Team in 2024 by utilizing the potential in Gohong Village to improve the community's economy. The Student Organization Capacity Strengthening Program (PPK ORMAWA) in this case is the Association of Agroindustrial Technology Department (HIMATRIPA) is a program to strengthen the capacity of ormawa through a series of ormawa coaching processes by universities which are implemented in community service and empowerment programs. The methods used in this activity are an initial survey to determine the potential of Gohong Village, Focus Group Discussion also training (demonstration) and assistance in making nuggets, and evaluation through questionnaires. Based on the evaluation carried out before and after the activity, nuggets were produced, an entrepreneurial group was formed, there was an increase in the knowledge and skills of the target community.
Pelatihan Pengolahan Bakso Daging Ayam dengan Bahan Pengisi Tepung Labu Kuning bagi Kelompok Wanita Kelurahan Pager Kecamatan Rakumpit: Training on Processing Chicken Meatballs with Pumpkin Flour Filling for Women's Group, Pager Village, Rakumpit District Silitonga, Lisnawaty; Yuanita, Iis; Tambunan, Ellen Christ
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. Suppl-1 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10iSuppl-1.9069

Abstract

The aim achieved from this activity is to improve chicken meatball products by using alternative filler raw materials such as pumpkin flour which can increase the nutritional value of chicken meatball products and empower rural women's workforce which ultimately increases the income of families and groups of women. Processing Products with additional fillers will increase the taste value of processed chicken meatball products, especially in dealing with children who find it difficult to consume vegetables as a source of vitamin C. The problem in the partner group is that there is still no technological touch and they don't know if making chicken meatballs can be made. Filled with pumpkin flour and how to process this product to make it delicious like meatballs filled with tapioca flour also didn't know how to use good packaging equipment, but the participants had great enthusiasm in the training with punctual attendance. The partner group also continued the product manufacturing activities, especially for family needs.
BISKUIT TERSUBTITUSI TEPUNG CANGKANG TELUR AYAM RAS DAN TEPUNG TERIGU SEBAGAI ALTERNATIF PANGAN SUMBER KALSIUM Tambunan, Ellen Christ
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 7 No. 02 (2025): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v7i02.6233

Abstract

The purpose of this study was to determine the effect of chicken eggshell flour substitution as an alternative source of calcium on the characteristics and the best treatment for the characteristics of the resulting biscuits. The method used in this study was a completely randomized design with one factor. The factor was the concentration of chicken eggshell flour and wheat flour substitution, which consisted of four treatments, namely C1: 100% wheat flour concentration, C2 : : 75% wheat flour : 25% chicken eggshell flour concentration, C3 : 50% wheat flour : 50% chicken eggshell flour concentration, C4 : 25% wheat flour : 75% chicken eggshell flour concentration. The results showed that the substitution of chicken eggshell flour affected the moisture content, protein content, ash content, carbohydrate content, and fat content of the biscuits produced. However, it did not affect the calcium content and expansion of the biscuits. The best treatment for biscuits was treatment C3 (50% wheat flour and 50% chicken eggshell flour) with a calcium content of 1.81%, moisture content of 2.9%, ash content of 2.11%, protein content of 7.52%, fat content of 3.65%, and carbohydrate content of 83.8%.
PELATIHAN DESAIN KEMASAN PRODUK HASIL PERIKANAN DESA GOHONG, KECAMATAN KAHAYAN HILIR, KABUPATEN PULANG PISAU, OLEH TIM PPK ORMAWA HIMATRIPA UPR 2024 Tambunan, Ellen Christ; Riduan, Ahmad; Gaol, Dimas A. Lumban; Simarmata, Wina Tarida; Ranata, Pita; Agustina, Mia
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 6 No. 2 (2025): Volume 6 No. 2 Tahun 2025
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v6i2.43762

Abstract

Pelatihan Desain Kemasan Dan Strategi Pemasaran Produk Hasil Perikanan Desa Gohong, Kecamatan Kahayan Hilir, Kabupaten Pulang Pisau,  yang dilakukan  Oleh Tim PPK Ormawa Himatripa UPR 2024 dilaksanakan pada hari kamis, tanggal 25 Juli, Tahun  2024. Bertempat di Balai Desa Gohong, dengan sasaran empat kelompok wirausaha yang berprofesi sebagai ibu rumah tangga, nelayan serta pemilik wirausaha. Media yang digunakan dalam pelatihan desain kemasan yaitu aplikasi Canva. Pelatihan Strategi Pemasaran Produk secara online dilakukan menggunakan platform shopee dan website katalog, sedangkan strategi pemasaran produk secara offline dilakukan melalui kerjasama dengan toko oleh-oleh yang ada di Kabupaten Pulang Pisau dan Kota Palangka Raya
PENGGUNAAN MOCAF (MODIFIED CASSAVA FLOUR) SEBAGAI SUBTITUSI TERIGU PADA PEMBUATAN ROTI TAWAR Tambunan, Ellen Christ
Jurnal Review Pendidikan dan Pengajaran Vol. 8 No. 1 (2025): Volume 8 No. 1 Tahun 2025
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jrpp.v8i1.43771

Abstract

Mocaf merupakan tepung yang dihasilkan dari fermentasi ubi kayu menggunakan bakteri asam laktat. Adapun keunggulan mocaf di antaranya adalah kandungan serat dan mineral dalam tepung mocaf lebih tinggi daripada kandungan dalam tepung terigu sehingga berpotensi untuk dikembangkan pada produk bakery, terutama roti tawar. Karakteristik utama pada roti tawar adalah  sifat pengembangan. Roti tawar yang disubstitusi dengan mocaf akan menghasilkan karakteristik yang berbeda. Untuk itu, tujuan penelitian ini ingin mengetahui formula substitusi mocaf yang optimal serta pengaruhnya pada karakteristik kimia dan sensoris roti tawar. Penelitian ini menggunakan Rancangan Acak Lengkap 1 faktor yaitu formulasi substitusi tepung terigu : mocaf terdiri dari 5 perlakuan yaitu S0 = Tepung terigu 100% : tepung mocaf 0%, S1 = Tepung terigu 90% : tepung mocaf 10%, S2 = Tepung terigu 80% : tepung mocaf 20%, S3 = Tepung terigu 70% : tepung mocaf 30%, S4 = Tepung terigu 60% : tepung mocaf 40%. Berdasarkan hasil penelitian yang dilakukan, perlakuan S1 merupakan formulasi terbaik pada pembuatan roti tawar mocaf, dengan hasil analisa Kadar Air sebesar 22, 83%, Kadar Abu 1,150%, Kadar Protein 8,64%, Kadar Lemak 5,5150%, dan kadar karbohidrat 61,8550%. Berdasarkan uji organoleptik pada kesukaan roti tawar terhadap warna, aroma, rasa dan tekstur roti tawar diperoleh skor 5 (suka).
Co-Authors Agustina, Mia AHMAD RIDUAN Gaol, Dimas A. Lumban Iis Yuanita Lisnawaty Silitonga Manurung, Lidya Maret Invanka Marcelino Fangebean Ranata, Pita Simamora, Giofanny Simarmata, Wina Tarida