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All Journal Journal Of Medicine And Health Sciences (Medisci) Journal of Community Service (Abdisci)
Sekarningrum, Abiwardani
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Organoleptic Assessment of Cream Soup Formulation "KRIMERA" as a Functional Food Alternative for Anemia Adolescents Sekarningrum, Abiwardani; Estuti, Wiwit
Jurnal Medisci Vol 1 No 6 (2024): Vol 1 No 6 June 2024
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/medisci.v1i6.315

Abstract

Anemia is a condition in which the number of red blood cells or the concentration of oxygen carriers in the blood (hemoglobin) in the body is insufficient for physiological needs. Hemoglobin itself functions to help red blood cells to get their natural shape, which is round with a flat center. Anemia is a condition where the body does not have enough iron reserves, so there is a shortage of iron distribution to the body's tissues. Based on the results of Riskesdas in 2018, the prevalence of anemia in Indonesia is still relatively high at 48.9%. This study aims to make functional food alternatives for adolescents with anemia by using raw red bean and brown rice materials to manufacture cream soup and to find out the organoleptic, preferred formulation, nutrient and iron contribution. The method used in this study is an experimental method with a RAL (Complete Random Series) research design with two repetitions and as many as eight experimental units with four formulas with comparisons in the use of red beans and brown rice F0 (0%: 13%), F1 (10.4%: 2.6%), F2 (9.1%: 3.9%), and F3 (7.8%: 5.2%). The results of the most preferred red bean and brown rice cream soup formulation product based on the overall parameter with the highest value is the first formulation (F1) with a value of 4.10. This value is higher than the F0 value of 3.87, so this product can be used as an alternative functional food for anemia sufferers.
ASSISTANCE IN THE PREPARATION OF FOOD ORGANIZATION STANDARDS IN THE INTEGRATED TAHFIDZ QUR'AN ISLAMIC BOARDING SCHOOL, ALHIKMAH CIREBON Sholichin, Sholichin; Hizni, Alina; Yuhandini, Diyah Sri; Sekarningrum, Abiwardani; Fadhilah, Fadhilah
Jurnal Abdisci Vol 2 No 3 (2025): Vol 2 No 3 Tahun 2025
Publisher : Ann Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62885/abdisci.v2i3.585

Abstract

Integrated Tahfidz Qur'an Islamic Boarding School (ITQ IBS) Alhikmah Cirebon is one of the participants in the activity School Lunch Program (SLP) organized by the Nutrition Department of the Bogor Agricultural Institute in collaboration with PT Ajinomoto in October 2022 - March 2023. ITQ IBS Alhikmah Cirebon prepares 3,000 portions of food every day for breakfast, lunch, and evening for all students and employees. However, it does not yet have food service standards including menu standards, portion standards, recipe standards, seasoning standards, food ingredient quality standards, and well-documented cooking quality standards. Activities are carried out in three stages: 1). The preparation stage is the preparation of standard food management instruments, 2). The implementation stage is a workshop on preparing food service standards and assistance in preparing food service standards, and 3). The Evaluation stage. The results of the evaluation of the workshop activities revealed that there was an increase in the level of participants' understanding of food management standards by 10 points from 53.75 (pre-test) to 63.75 (post-test), and a book on food management standards was prepared.
Co-Authors Fadhilah Fadhilah Hizni, Alina Sholichin Sholichin, Sholichin Wiwit Estuti Yuhandini, Diyah Sri