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All Journal HIRONO : Jurnal Pengabdian Masyarakat MARSEGU : Jurnal Sains dan Teknologi
Lopulalan, Cynthia
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Engineering Veterinary

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KARAKTERISTIK KIMIA DAN SENSORI KUKIS BERBAHAN BAKU TEPUNG MOCAF DENGAN TAMBAHAN PUREE JAGUNG KUNING Raya, Indah; Augustyn, Gelora; Lopulalan, Cynthia
MARSEGU : Jurnal Sains dan Teknologi Vol. 1 No. 1 (2024): MARSEGU : Jurnal Sains dan Teknologi
Publisher : PT. BARRINGTONIA ASIATICA LESTARI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69840/marsegu/1.1.2024.38-48

Abstract

Mocaf (Modified Cassava Flour) is flour from modified cassava. Mocaf flour has a high carbohydrate content so it is necessary to add other nutritional sources to enrich the product produced. Corn puree is an alternative for producing cookies with high nutritional value. The aim of this research was to determine the best concentration of mocaf cookies with the addition of sweet corn puree. The parameters tested are proximate and sensory tests. The design used was a Completely Randomized Design (CRD) with 1 factor, namely the concentration of corn puree. The analysis results obtained were that the treatment of adding sweet corn puree (20%) was the best addition of sweet corn puree. The chemical test results were water content 1.96%, ash content 2.24%, fat content 17.95%, and protein content 4.34%. In contrast to the carbohydrate content, the best treatment for sweet corn puree (0%) is the carbohydrate content of 77.22%. The results of the sensory test showed that the panelists showed a tendency to like the research cookies.
PENYULUHAN PENCEGAHAN STUNTING DENGAN MEMANFAATKAN PANGAN KUKIS BERBAHAN TEPUNG KOMPOSIT DAN TEPUNG IKAN Lopulalan, Cynthia
HIRONO : Jurnal Pengabdian Masyarakat Vol 3 No 2 (2023): 2023 Oktober
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Hein Namotemo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55984/hirono.v3i2.159

Abstract

This PkM activity aims to provide education about non-wheat food processing that is available in the community and increase knowledge about the dangers of stunting. The method used is direct outreach through the introduction of cookies made from composites and skipjack tuna flour. The results obtained showed extraordinary enthusiasm from the counseling participants. Understanding of the use of local raw materials to produce products with nutritional value is increasing. Children's interest in non-wheat KUKIS is very good. The other interested from children because cookies are made in various cute shapes.
Co-Authors Augustyn, Gelora Helena Indah Raya