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All Journal Jurnal PADE: Pengabdian & Edukasi Media Gizi Pangan
MS, Andriani
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Dentistry Environmental Science Health Professions Public Health Veterinary

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Edukasi pemanfaatan cangkang telur ayam menjadi produk pangan di Desa Lampisang Kabupaten Aceh Besar MS, Andriani; Miko, Ampera; Hadi, Abdul; Khazanah, Wiqayatun
Jurnal PADE: Pengabdian & Edukasi Vol 6, No 2 (2024): Oktober
Publisher : Politeknik Kesehatan Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/pade.v6i2.2141

Abstract

Environmental waste that will be utilized as a product that has a high enough selling value and is friendly to the environment is eggshell processing. Indonesia is one of the many egg consumers from year to year with a variety of processed food products. The number of eggs eaten both chicken eggs and duck eggs makes the eggshell waste quite a lot. Therefore, this eggshell waste can be processed into one of the products, namely Cookies which is a food snack product, as a decoration or handicraft, as a producer of organic fertilizer, and so on. In general, this community service activity aims to increase community knowledge in order to process various foods using chicken eggshells.  From the results of the acquisition of the average value of knowledge and skills of participants who took the pre-test and post-test, it can be seen that there was an increase in participants' knowledge by 41.20. From these results, it can be said that statistically there is a significant increase (p-value <0.05) between knowledge before and after education with a p value = 0.000. Education on the utilization of eggshells into processed products has a positive impact on increasing knowledge of the utilization of eggshells into processed food products.
SUBSTITUSI IKAN TONGKOL TERHADAP NILAI GIZI DAN ORGANOLEPTIK KUE BAWANG: Substitution of Tuna on Nutritional and Organoleptic Values of Onion Cake Tasya Febryani, Raya; Ms, Andriani
Media Gizi Pangan Vol 32 No 1 (2025): Juni 2025
Publisher : Media Gizi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mgp.v32i1.1304

Abstract

Kue bawang adalah cemilan yang kaya akan kandungan karbohidrat karena bahan utamanya yang terbuat dari tepung terigu. Kandungan karbohidrat yang tinggi menyebabkan perlunya inovasi baru salah satunya dengan penambahan ikan tongkol yang diharapkan dapat meningkatkan kandungan protein kue bawang. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh substitusi ikan tongkol 50 gram, 100 gram, 150 gram terhadap nilai gizi dan sifat organoleptik kue bawang. Penelitian ini menggunakan desain eksperimental dengan RAL non faktorial menggunakan 3 kali percobaan dalam 3 kali pengulangan. Uji organoleptik menggunakan 30 orang panelis semi terlatih yang dilakukan di Laboratorium Ilmu Teknologi Pangan Jurusan Gizi, Poltekkes Kemenkes Aceh, dan analisis nilai zat gizi dilakukan di Laboratorium Analisis Pangan dan Hasil Pertanian USK Banda Aceh. Pengolahan dan analisis data menggunakan uji ANOVA dan uji lanjut Duncan. Hasil analisis didapatkan bahwa pada uji organoleptik warna di dapatkan hasil 3.80-4.10,  rasa 3.66-4.10, aroma 3.26-3.80, dan tekstur 3.73-3.96. Hasil analisis nilai gizi pada kadar air didapatkan hasil 3.42-4.67, kadar abu 1.01-1.24, protein 5.33-7.36, lemak 16.67-18.37, serat didapatkan hasil 0.79-1.03, dan karbohidrat 67.02-69.04. dari penelitian yang dilakukan terdapat pengaruh nyata pada sampel terhadap nilai gizi, rasa, dan aroma, namun tidak terdapat pengaruh yang signifikan antara sampel dengan warna dan tekstur.
Co-Authors Abdul Hadi Ampera Miko Khazanah, Wiqayatun Tasya Febryani, Raya