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All Journal Jurnal Media Gizi Indonesia (MGI) Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks
Fajar Irianto
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Computer Science & IT Health Professions Medicine & Pharmacology Social Sciences Other

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Socialization of BOTAFA: Fauna Hand Puppets as Educational Media for Indonesian Fauna at SDN 22 Kuranji Rafia Rafia; Fajar Irianto; Alivia Zulkarnain; Feskaharny Alamsjah
Warta Pengabdian Andalas Vol 31 No 3 (2024)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.31.3.484-491.2024

Abstract

Human activities pose significant threats to the biodiversity of Indonesia, leading to a decline in the population of endemic animals. Insufficient awareness among the public regarding the importance of conservation exacerbates wildlife trafficking and decreases animal populations. To enhance awareness, early-age education is crucial. Hand puppets, as educational tools, offer an engaging and practical approach to teaching children about Indonesian fauna. The implementation of Fauna Hand Puppetry (FHP) was conducted at SDN 22 Kuranji, and through a series of hand puppets, illustrated storybooks, and QR-coded tags linked to a website, the socialization aimed to capture children's interest and provide easy understanding of the protected fauna. FHP products are designed with child-safe materials and attractively packaged, empowering children to take an active role in conservation. Socialization methods involve PowerPoint (PPT) presentations to explain Indonesian wildlife and interactive Q&A sessions to allow students to inquire and discuss the presented materials. Through a combination of presentations and Q&A sessions, this socialization effort is anticipated to foster a better understanding among students regarding the importance of protecting Indonesian fauna. The quiz and Q&A session results conducted after the socialization showed that students' understanding increased, and they could answer an average of 9 out of 10 questions correctly related to Indonesian fauna.
EFFECT OF NUTMEG CONCENTRATION IN NUTMEG JAM AND CAKES ON ACCEPTABILITY, NUTRITIONAL CONTENT AND ANTIOXIDANT ACTIVITY Endang Rumayomi; Briliannita, Anjar; Fajar Irianto
Media Gizi Indonesia Vol. 20 No. 2 (2025): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v20i2.88-94

Abstract

Nutmeg, a key agricultural product of Fak-Fak Regency, is processed into diverse food products, including jams utilized in mini lontar cakes and rolled tart cakes. This study aimed to optimize the use of nutmeg flesh in jam production, evaluating its nutritional composition, antioxidant properties, and consumer acceptability. Conducted as an experimental study employing a completely randomized design (CRD), six formulations of nutmeg jam (S0 to S5) were prepared and analyzed. A sensory evaluation was performed by 30 semi-trained panelists from the Nutrition Department of the Polytechnic of the Ministry of Health, Sorong. Statistical differences in acceptability were assessed using the Kruskal-Wallis and Mann-Whitney U tests (α ≤ 0.05). The results identified S5 (50% nutmeg pulp and 50% sugar) as the most preferred formulation, with significant differences in taste (p = 0.01) and texture (p = 0.03), but no notable differences in color (p = 0.06), aroma (p = 0.33), or overall acceptance (p = 0.99). Nutritional analysis revealed a carbohydrate content of 45.09% and antioxidant activity of 69.8%, comparable to raw nutmeg pulp (70.4%). Furthermore, mini lontar cakes and rolled tarts incorporating S5 jam demonstrated superior carbohydrate levels (53.92% and 38.09%, respectively) and antioxidant activities (35.8% and 41.5%). These findings underscore the potential of nutmeg-derived products in contributing to functional food development, supporting the diversification of nutmeg-based snacks as a source of bioactive compounds and nutritional benefits.
Co-Authors Alivia Zulkarnain Anjar Briliannita Endang Rumayomi Feskaharny Alamsjah Rafia Rafia