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All Journal Garina Abdi Karya: Jurnal Pengabdian Kepada Masyarakat
Maeva Ristianti Fatharani Putri
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Arts Computer Science & IT Education Social Sciences

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Penerapan Komunikasi dan Edukasi pada Kegiatan Pengolahan Tofu Pudding dan Tofu Milkshake Esteria Priyanti; Maeva Ristianti Fatharani Putri; Nur Rahito; Lucia Rasifa Anggira; Bagaskara Agung Putra Wicaksono; Felicia Ananda Putri
ABDI KARYA : Pengabdian Kepada Masyarakat Vol. 2 No. 1 (2025): Jurnal Pengabdian Kepada Masyarakat
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/abdikarya.v2i1.195

Abstract

Activity for implementing communication and education in the processing of tofu pudding and tofu milkshake are integrated into Business Communication subject and Community Service for students. The success of this activity is assessed through 2 indicators, which are the assessment of the lecturer teaching the Business Communication subject to the training organizing committee and the assessment of participant satisfaction to the committee who has organized this training. The indicator of success for implementing this training is that the committee can master several competencies from the Business Communication subject. Through this training, it is also hoped that participants who take part in this training will gain new education and experience in processing tofu pudding and tofu milkshakes. This activity was attended by 9 participants and was carried out using educational lecture methods and practice in processing tofu pudding and tofu milkshake. As a result of this activity, it can be concluded that the training organizing committee has been able and successful in organizing training using communication principles, and all participants can process tofu pudding and tofu milkshake according to the expected criteria.
Analisis Daya Terima, Gizi, dan Finansial Produk Olahan Berbasis Tepung Kimpul (Xanthosoma Sagittifolium) dan Bandeng (Chanos Chanos) Maeva Ristianti Fatharani Putri; U.Yuyun Triastuti; Esteria Priyanti
Garina Vol. 17 No. 2 (2025): Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v17i2.353

Abstract

This study aims to analyze the acceptability, nutritional content, and financial feasibility of processed food products based on kimpul flour (Xanthosoma sagittifolium) and milkfish (Chanos chanos) as a functional local food innovation with potential for development to support food security. Kimpul flour was selected as a substitute for wheat flour due to its complex carbohydrate content, low glycemic index, and dietary fiber beneficial for digestion. Milkfish was utilized as an economical animal protein source rich in omega-3 fatty acids and widely available in Indonesia. The developed products included milkfish risoles, milkfish satay lilit, and kimpul pancake with various substitution formulations, tested using an experimental laboratory method. A hedonic test was conducted with 30 semi-trained panelists to evaluate color, taste, aroma, and texture. Nutritional content was analyzed using the Fat Secret application, while financial feasibility was assessed through a two-year cash flow projection. The results indicated that kimpul flour substitution at 8% in risoles, 10% in satay lilit, and 50% in pancakes yielded the highest acceptability scores based on organoleptic evaluations favored by the panelists. Nutritional analysis demonstrated an increase in dietary fiber and a balanced macronutrient profile. Financial analysis showed that the business is feasible and profitable for development at the micro, small, and medium enterprise (MSME) scale. This study concludes that kimpul flour and milkfish have strong potential as functional food ingredients with high economic value.
Co-Authors Bagaskara Agung Putra Wicaksono Esteria Priyanti Felicia Ananda Putri Lucia Rasifa Anggira Nur Rahito U.Yuyun Triastuti