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All Journal agriTECH Empowerment : Jurnal Pengabdian Masyarakat Jurnal Medika: Medika
Kurniaditya, Viki Hendi
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Agriculture, Biological Sciences & Forestry Dentistry Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences

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Characteristics of Red Palm Oil Oleogel Based on Beeswax and Cocoa Butter and Its Application in Red Chocolate Spread Kurniaditya, Viki Hendi; Setiowati, Arima Diah; Hidayat, Chusnul
agriTECH Vol 44, No 4 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.81434

Abstract

Red palm oil (RPO) is a product obtained from crude palm oil with a high carotenoid content. Despite the potential, the susceptibility of the constituent β-carotene to degradation and liquid state at room temperature poses a significant challenge to its use by affecting the texture of the final chocolate spread. Several studies have proposed using the oleo gelation technique to overcome this challenge, which regulates the structure of oil and fats mixture using an oleo gelator. Therefore, this study aims to evaluate the physicochemical characteristics of RPO oleogel produced using an oleo gelator from a beeswax and cocoa butter blend. The best product obtained was then applied to produce a red chocolate spread. The results showed that RPO oleogel obtained at a high beeswax-cocoa butter ratio had higher hardness values, β-carotene content, and melting points. In addition, the crystal microstructure of the product was needle-form with larger crystal sizes, leading to a significant increase in the oil binding capacity. Combining 9% beeswax and 1% cocoa butter (BW9-LK1) was the best formula for producing a chocolate spread. The characteristics of the red chocolate spread obtained from the best oleogel were 61.47 brightness level (L*), 5.81 red intensity (a*), and 57.81 yellowish (b*), with an oil binding capacity of 99.95%. The melting temperature was 31.89-41.67 ºC, indicating that it could melt at body temperature and was stable at room temperature. During 5 weeks of storage, the hardness and β-carotene content were 6.016.21 N and 469.07-302.67 ppm, respectively. Based on these results, the oleo gelator from beeswax and cocoa butter blend improved the hardness, melting points, and β-carotene content of RPO oleogel. This indicated that it potentially could be used as an alternative to produce a carotenoid-rich chocolate spread.
Workshop Pembuatan Soft Baked Cookies dengan Subtitusi Tepung Tempe untuk Siswa SMA dan SMK di Sukoharjo Kurniaditya, Viki Hendi; Natanael, Joshua Christmas; Prasetya, Bintang Galang
Empowerment Vol. 7 No. 03 (2024): Empowerment
Publisher : Program Studi Ilmu Hukum Fakultas Hukum Universitas Kuningan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25134/empowerment.v7i03.10882

Abstract

Tempe merupakan makanan khas Indonesia memiliki kandungan protein tinggi, vitamin, mineral, serta serat yang bermanfaat bagi kesehatan. Namun, tempe hanya dikonsumsi dalam bentuk olahan tradisional seperti tempe goreng maupun tempe bacem, sehingga penggunaannya dalam produk pangan modern masih terbatas. Pengembangan tepung tempe sebagai bahan substitusi dalam produk makanan, seperti cookies, merupakan salah satu cara untuk meningkatkan nilai tambah tempe sekaligus memperkenalkan olahan pangan yang lebih variatif dan bergizi. Workshop pembuatan softbake cookies tempe kepada siswa-siswi SMA/SMK tentang pentingnya inovasi pangan pangan lokal menjadi modern. Melalui kegiatan ini, siswa siswi diperkenalkan dengan konsep pengolahan pangan sehat, praktik pembuatan cookies dengan bahan alternatif yang lebih bergizi, serta pemahaman tentang kewirausahaan dalam industri makanan. Diharapkan kegiatan ini dapat memotivasi siswa siswi untuk lebih kreatif dan peduli terhadap konsumsi makanan sehat serta membuka peluang usaha di bidang kuliner. Kegiatan workshop bertempat di kampus Universitas Sugeng Hartono, Fakultas Pangan dan Ilmu Kesehatan, Sukoharjo yang dihadiri oleh siswa kelas XII sebanyak 60 orang dan 1 orang guru pendamping. Kegiatan ini terbagi menjadi beberapa tahap yaitu: 1. Workshop ; 2. Demo pembuatan softbake cookies substitusi tepung tempe. Seluruh siswa dan siswi sangat antusias dan memperhatikan dalam mengikuti kegiatan pembuatan softbake cookies karena banyak hal baru yang belum mereka ketahui dan mempraktikan langsung tentang pembutan tempe menjadi tepung tempe dan kemudian langsung diolah menjadi produk pangan sehat berupa sofbake cookies tempe.
Pemanfaatan Nutricheck dan Comstock Elektronik untuk Optimalisasi Pemberian Makanan Tambahan Balita Ridha, Alfan; Ribhi, Ahmad Aufar; Kurniaditya, Viki Hendi; Azizah, Zhairoh Hilwa; Prasetya, Bintang Galang Indra
Jurnal Medika: Medika Vol. 4 No. 4 (2025)
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/n8e89m71

Abstract

Malnutrition among children under five, particularly stunting and wasting, remains a serious challenge in Indonesia. The 2022 Indonesian Nutritional Status Survey (SSGI) reported a stunting prevalence of 21.6% and wasting prevalence of 7.1%, which may hinder the achievement of the national target to reduce stunting by 2024. The Supplementary Feeding Program (PMT) at Posyandu plays a strategic role in addressing this issue; however, its implementation is often constrained by cadres’ limited ability to design balanced menus, calculate nutritional needs, and conduct data-based evaluations. This community service program was carried out at Posyandu Melati 6, Madegondo Village, Sukoharjo, aiming to strengthen cadres’ capacity through the utilization of Nutricheck for nutrient calculation and Electronic Comstock for evaluating children’s food consumption. The methods included socialization, training, menu development practice, mentoring, and evaluation. The results showed a significant increase in cadres’ knowledge with an average improvement of 54% in post-test scores, the development of 14 variations of supplementary feeding menus based on local food, and a high acceptance rate among children (70% finished their portions). Data obtained from Electronic Comstock provided objective evidence to support menu adjustments. These findings highlight the importance of integrating simple digital tools into the optimization of locally based supplementary feeding as a strategy to prevent stunting and improve child nutrition.
Co-Authors Ahmad Aufar Ribhi Azizah, Zhairoh Hilwa Chusnul Hidayat Natanael, Joshua Christmas Prasetya, Bintang Galang Prasetya, Bintang Galang Indra Ridha, Alfan Setiowati, Arima Diah