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All Journal International Journal Of Public Health Sevaka: Hasil Kegiatan Layanan Masyarakat
Mia Mariana Mote
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Agriculture, Biological Sciences & Forestry Humanities Education Engineering Health Professions Nursing Public Health

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Innovation Experiment in Making Dengue Food Using Cassava Leaves (Manihot Esculenta) as a Substitution Beef Nur Al-faida; Sukriadi Sukriadi; Irawati Irawati; Mia Mariana Mote; Yaningsi Novita; Amos Edowai
International Journal of Public Health Vol. 1 No. 3 (2024): September : International Journal of Public Health
Publisher : Asosiasi Riset Ilmu Kesehatan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/ijph.v1i3.176

Abstract

Cassava is a staple food source that is abundant in Indonesia. Cassava leaves have been known to our people for a long time as an alternative vegetable to replace most vegetables in general. For those who are used to it, cassava leaves are a unique vegetable, and can stimulate your appetite, but for those who have never tasted it, it may take time to get used to it. The texture of cassava leaves is rough, so they are only suitable for cooking in a few ways. The aim of this research is to find out the most preferred formula for making beef jerky from cassava leaves. This research is experimental research with the research design used, namely Pre-Experimental Design with a One-shot case study type of research. Based on the research that has been carried out, the conclusion in this study is that of the 4 treatments given, it is seen from the color aspect that the most preferred treatment is P12 (100%), the taste aspect of the treatment is P12 986.7), the aroma aspect is P11 (80%) and the P12 texture (83.3%). For further research, it is hoped that variables such as water content and HCN can be added to cassava leaves.
Pengolahan Daun Singkong Menjadi Dendeng Sebagai Alternatif Pengganti Daging Sapi Nur Al-Faida; Fitriani Abdal; Sukriadi Sukriadi; Irawati Irawati; Mia Mariana Mote; Yaningsi Novita; Amos Edowai
Sevaka : Hasil Kegiatan Layanan Masyarakat Vol. 2 No. 3 (2024): Agustus : Sevaka : Hasil Kegiatan Layanan Masyarakat
Publisher : STIKES Columbia Asia Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62027/sevaka.v2i3.126

Abstract

Processing cassava leaves into beef jerky can produce jerky with a crunchier texture and a taste similar to beef jerky. Making cassava jerky through the substitution of tapioca flour is carried out to improve quality so that jerky can be obtained as a source of protein. Apart from protein, cassava leaf jerky also contains dietary fiber so it can be used as a functional food. This service activity was carried out with the aim of optimizing the use of cassava leaves to make delicious, nutritious processed products and as a substitute for beef, which is more expensive than cassava leaves but has almost the same nutritional value. Processing cassava leaves into beef jerky is carried out in several stages of the process by adding other ingredients and spices to produce jerky with a delicious taste. Apart from being used for family consumption, this cassava leaf jerky can also be marketed so that it can increase the family's economy in the local area. This activity was carried out at the posyandu in one of the residents' houses located on Jalan Padat Karya Kalibobo, Nabire Regency. The implementation stage of this activity starts from preparation, implementation and evaluation. This service activity was successful, seen from the enthusiasm of the women during the process of processing cassava leaves into beef jerky.
Co-Authors Amos Edowai Fitriani Abdal Irawati Irawati Nur Al-faida sukriadi sukriadi Yaningsi Novita