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All Journal Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Pengabdian Masyarakat Bangsa Jurnal Wicara Desa
Az-Zahra, Annisa
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PEMANFAATAN ECOBRICK SEBAGAI MEDIA KREATIVITAS DI KELURAHAN TANJUNG, KOTA BIMA Agustiansyah, Muhammad Rizki; Rousanfikr, Sava Arcadia; Maulinda, Ade Azahra; Hening, Beta Tiva Ratu; Putri, Andi Nirmala; Az-Zahra, Annisa; Azmi, Muhammad; Puspita, Intan Imda; Hamdani, Muhammad Ananda Rizki; Rosmaliati, Rosmaliati
Jurnal Wicara Vol 2 No 6 (2024): Jurnal Wicara Desa
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/wicara.v2i6.5628

Abstract

The problem of plastic waste is a serious issue in Indonesia, especially in Tanjung Village, Bima City, where waste management is still less than optimal. One solution implemented is the use of Ecobrick, a plastic waste management technique by filling used bottles with plastic until they are solid and hard. This program involves socialization and training at SDN 29 Tanjung and SMPN 13 Bima City, where students are taught how to process plastic waste into products with economic value such as furniture. The results of this program show that Ecobrick is effective in reducing the volume of plastic waste while increasing public awareness of the importance of waste management. The use of Ecobrick not only helps maintain environmental cleanliness but also provides economic benefits and has the potential to reduce negative environmental impacts such as coastal abrasion. It is hoped that this program can be the first step in forming new habits in the community related to waste management.
Pengabdian Kepada Masyarakat: Gerakan Makan Singkong sebagai Upaya Diversifikasi dan Ketahanan Pangan di Kampung Pekijing, Kelurahan Kalang Anyar, Kota Serang Damayanti, Silvi Cahya; Kandi, Nabila I’zaz; Agustin, Linda; Pramitha, Nazwa; Anggraeni, Juniar Putri; Az-zahra, Annisa; Agustina, Ranita Dwi; Al-Diya, Siti Saffa; Ramadhanti, Diandra; Ramdhani, Puan Nayla; Munjazi, Tubagus Rizqul; Rahmayani, Rizka
Jurnal Pengabdian Masyarakat Bangsa Vol. 3 No. 4 (2025): Juni
Publisher : Amirul Bangun Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59837/jpmba.v3i4.2502

Abstract

Kegiatan ini merupakan kegiatan edukasi yang bertujuan untuk meningkatkan pemahaman masyarakat Kampung Pekijing, Kelurahan Kalang Anyar, Kota Serang, tentang pentingnya konsumsi pangan lokal, khususnya singkong, sebagai alternatif karbohidrat selain beras, serta mendorong partisipasi dalam gerakan diversifikasi pangan. Pendekatan yang digunakan dalam kegiatan ini adalah edukasi dengan evaluasi pre-test dan post-test melalui penyebaran kuesioner. Kegiatan diawali dengan audiensi dan pengenalan konsep diversifikasi pangan lokal kepada perangkat desa dan petani, diikuti dengan sosialisasi Gerakan Makan Singkong. Sosialisasi ini memberikan pemahaman mengenai singkong sebagai sumber karbohidrat, kandungan gizi, dan potensi ekonominya. Hasil pre-test dan post-test menunjukkan peningkatan rata-rata pemahaman masyarakat sebesar 14,5%, dari 76,45% menjadi 90,97%. Peningkatan signifikan terlihat pada pemahaman konsep diversifikasi pangan, manfaat gizi singkong, dan potensi singkong sebagai pengganti nasi serta peluang usaha. Kesimpulannya, kegiatan edukasi ini efektif dalam meningkatkan pengetahuan dan pemahaman masyarakat terhadap diversifikasi pangan berbasis singkong, mendukung ketahanan pangan lokal, dan berpotensi meningkatkan ekonomi masyarakat.
PEMANFAATAN ECOBRICK SEBAGAI MEDIA KREATIVITAS DI KELURAHAN TANJUNG, KOTA BIMA Agustiansyah, Muhammad Rizki; Agustiansyah, Muhammad Rizki Agustiansyah; Rousanfikr, Sava Arcadia; Maulinda, Ade Azahra; Hening, Beta Tiva Ratu; Putri, Andi Nirmala; Az-Zahra, Annisa; Azmi, Muhammad; Puspita, Intan Imda; Hamdani, Muhammad Ananda Rizki; Rosmaliati, Rosmaliati
Jurnal Wicara Vol 2 No 6 (2024): Jurnal Wicara Desa
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/wicara.v2i6.5628

Abstract

The problem of plastic waste is a serious issue in Indonesia, especially in Tanjung Village, Bima City, where waste management is still less than optimal. One solution implemented is the use of Ecobrick, a plastic waste management technique by filling used bottles with plastic until they are solid and hard. This program involves socialization and training at SDN 29 Tanjung and SMPN 13 Bima City, where students are taught how to process plastic waste into products with economic value such as furniture. The results of this program show that Ecobrick is effective in reducing the volume of plastic waste while increasing public awareness of the importance of waste management. The use of Ecobrick not only helps maintain environmental cleanliness but also provides economic benefits and has the potential to reduce negative environmental impacts such as coastal abrasion. It is hoped that this program can be the first step in forming new habits in the community related to waste management.
The organoleptic, proximate, and crude fiber content of Durian (Durio zibethinus ) Skin Flour Cookies Rahmiwati, Anita; Az-Zahra, Annisa
Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) VOLUME 13 ISSUE 4, 2025
Publisher : Alma Ata University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21927/ijnd.2025.13(4).252-259

Abstract

ABSTRAKLatar Belakang: Durian merupakan buah yang berasal dari Asia Tenggara salah satunya Indonesia yang kaya akan tanaman tropis. Umumnya durian hanya dimakan bagian buahnya saja sedangkan kulitnya akan menjadi limbah. Padahal bagian dalam kulit mengandung pektin bagian dari serat.Tujuan: Mengetahui formulasi, uji organoleptik, Uji proksimat dan kandungan serat kasar dan pada cookies dengan subtitusi tepung kulit durian.Metode: Penelitian kuantitatif dengan desain eksperimental dan uji organoleptik. Terdapat 4 sampel formulasi yaitu Formulasi 1 (F1) (10% tepung kulit durian : 90% tepung terigu), Formulasi 2 (F2) (20% tepung kulit durian : 80% tepung terigu), Formulasi 3 (F3) (30% tepung kulit durian : 70% tepung terigu), dan choco butter cookies control. Analisis data menggunakan uji Kruskal Wallis dan uji Mann Whitney untuk menentukan perbedaan organoleptik antar formulasi. Analisis Duncan digunakan untuk analisis perbedaan kandungan serta kasar antar formulasi.Hasil: Hasil uji organoleptik dengan komponen warna, aroma, rasa dan tekstur pada choco butter cookies kulit durian menunjukkan adanya perbedaan nyata (P<0,05) pada semua formulasi F0, F1, F2 dan F3. Formulasi terpilih pada uji kesukaan  yaitu F1 (10 gr tepung kulit durian bagian dalam dan 90 gr tepung terigu). Hasil uji proksimat menunjukkan rata – rata skor uji proksimat pada masing – masing kadar yang lebih tinggi dan lebih rendah nilainya yaitu 55,76 untuk kadar karbohidrat dan 1,185 kadar abu.Hasil uji kandungan serat kasar didapatkan hasil kandungan serat pada F0 sebesar 4,34%, F1 5,84%, F2 5,55% dan F3 5,09%. Hasil kandungan air pada F0 sebesar 10,22%, F1 14,25%, F2 13,12% dan F3 14,23%. Hasil kandungan abu pada F0 sebesar 1,15%, F1 1,31%, F2 1,48% dan F3 1,77%. Hasil uji kandungan lemak didapatkan hasil kandungan lemak pada F0 sebesar 20,97%, F1 21,85%, F2 17,74% dan F3 19,29%. Hasil uji kandungan lemak didapatkan hasil  F0 sebesar 20,97%, F1 21,85%, F2 17,74% dan F3 19,29%. Hasil kandungan protein pada F0 sebesar 11,33%, F1 10,94%, F2 18,68% dan F3 8,89%. Hasil uji kandungan karbohidrat pada F0 sebesar 56,32%, F1 51,66%, F2 48,98% dan F3 55,83%.Kesimpulan: Terdapat perbedaan nyata pada komponen warna, aroma, rasa dan tekstur dalam setiap formulasi F0, F1, F2, maupun F3. F1 adalah formulasi yang paling disukai dan memiliki kandungan serat kasar tertinggi KATA KUNCI: cookies; serat kasar; tepung kulit durian   ABSTRACTIntroduction: Durian is a fruit originating from Indonesia in Southeast Asia, which is rich in tropical plants. The fruit is typically eaten for its flesh, while the skin, comprising a type of fiber called pectin, is discarded.Objective: This research aimed to determine the formulation, organoleptic, proximate, and crude fiber content in cookies produced with durian skin.Method: This is an experimental design with organoleptic testing on four formulations. These included F1 (10% durian skin flour: 90% wheat flour),F2 (20% durian skin flour: 80% wheat flour),F3 (30% durian skin flour: 70% wheat flour), and  F0 (chocolate butter) as control.Kruskal-Wallis and Mann-Whitney tests were used to compare the organoleptic properties between formulations. Furthermore, Duncan’s analysis determined the difference in crude fiber content between formulations.Result: The organoleptic tests showed that the color, aroma, taste, and texture of durian skin chocolate butter cookies showed significant differences (P <0.05) in all formulations F0, F1, F2, and F3. F1 was the most preferred. The proximate test results showed the average score was 55.76 for carbohydrate content and 1.185 for ash content, signifying a higher and lower level, respectively. The fiber content in F0, F1, F2, and F3 was 4.34%, 5.84%, 5.55%, and 5.09%, respectively. The water content  of F0, F1, F2, and F3 was 10.22%, 14.25%, 13.12%, and 14.23%, respectively.The ash content in F0, F1, F2, and F3 was 1.15%, 1.31%, 1.48%, and 1.77%, while the fat content was 20.97%, 21.85%, 17.74% and 19.29%, respectively.The protein content in F0, F1, F2, and F3 was 11.33%, 10.94%, 18.68%, and 8.89%, while the carbohydrate content was 56.32%, 51.66%, 48.98%, and 55.83%,respectively.Conclusion: The organoleptic test showed significant differences in color,aroma, taste, and texture among all formulations. F1 was the most preferred cookies and the highest crude fiber content. KEYWORDS: cookies; crude fiber; inner skin durian flour
Co-Authors Agustiansyah, Muhammad Rizki Agustiansyah, Muhammad Rizki Agustiansyah Agustina, Ranita Dwi Al-Diya, Siti Saffa Anggraeni, Juniar Putri Anita Rahmiwati Damayanti, Silvi Cahya Hamdani, Muhammad Ananda Rizki Hening, Beta Tiva Ratu Kandi, Nabila I’zaz Linda Agustin Maulinda, Ade Azahra Muhammad Azmi, Muhammad Munjazi, Tubagus Rizqul Pramitha, Nazwa Puspita, Intan Imda Putri, Andi Nirmala Rahmayani, Rizka Ramadhanti, Diandra Ramdhani, Puan Nayla Rosmaliati, Rosmaliati Rousanfikr, Sava Arcadia