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All Journal Journal of Nutrition Science Journal of Community Service and Empowerment
Widawati Widawati
Universitas Pahlawan Tuanku Tambusai
Religion Agriculture, Biological Sciences & Forestry Humanities Chemistry Economics, Econometrics & Finance Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

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Fish Cake Odeng Formulation from Catfish (Clarias batrachus) Surimi with Addition of Rice Anchovy (Stolephorus commersonnii) Flour as a Snack for Adolescents Nursalastrie Nursalastrie; Nur Afrinis; Widawati Widawati
Journal of Nutrition Science Vol 6, No 2 (2025): November, 2025
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v6i2.13595

Abstract

Adolescents are vulnerable to nutritional problems such as calcium deficiency, which may impair bone growth and height. This study aimed to evaluate the characteristics of fish cake odeng made from catfish (Clarias batrachus) surimi with the addition of rice anchovy (Stolephorus commersonnii) flour in terms of nutritional content and organoleptic properties. A Completely Randomized Design (CRD) with one control (F0: 0%) and two treatments (F1: 9% and F2: 18%) was applied. Analyses included organoleptic tests, proximate composition, and calcium content. The results showed that F1 was the most preferred formulation according to panelists. The best formulation (F1) contained 20.2% moisture, 1.2% ash, 12.2 g protein, 8.7 g fat, 20.4 g carbohydrates, and 23.4 mg/100 g calcium, equivalent to 1.9% of the Recommended Dietary Allowance (RDA) for adolescents. Although the calcium content was low, the protein level met the criteria as a protein source, and the product provided 10% of daily energy needs (215 kcal) in 3–4 pieces. In conclusion, the fish cake odeng developed in this study met the criteria for a protein-source snack and contributed to energy intake, but did not qualify as a calcium source. Further studies are recommended to improve processing methods and formulations to enhance its calcium content.
Assistance for Black Garlic UMKM Actors Pondok Berkah Medan in Analyzing Antioxidant Content Widawati Widawati; Nur Afrinis; Laura Arapani; Any Trihendarini
Journal of Community Service and Empowerment Vol. 1 No. 2 (2025)
Publisher : Global Sustainability Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69693/jcse.v1i2.40

Abstract

Pondok Berkah Medan, a partner in this community service activity, is an MSME actor producing black garlic with sales reaching more than 100 monthly units. This community service aim is to improve the understanding of MSME actors publishing product claims, namely antioxidant content on product packaging and advertisements following laws and regulations. The method used in this community service activity is active participation in discussions with MSME actors. Community service activities consist of: 1) Identification of MSME’s actor needs, 2) Analysis of antioxidants (flavonoids and antioxidant activity), 3) Education and practice of including product claims on product packaging and advertisements, and 4) Evaluation. The results of this community service show that MSME actors can understand how to include product claims on black garlic product packaging and advertisements following laws and regulations. MSME actor has black garlic products with product claims of antioxidant content. This activity is expected to help MSME actor claim their product correctly.
Co-Authors Any Trihendarini Laura Arapani Nur Afrinis Nursalastrie Nursalastrie