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All Journal JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Karya Nyata: Jurnal Pengabdian Kepada Masyarakat
Yessi Tamu Ina
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Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice

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Optimalisasi Potensi Sumber Daya Alam Desa Mbatakapidu melalui Program PKM Pembuatan Silase untuk Pakan Kambing Samsul Arip Umbu Kaboka Jangi; Fekianus Kaka Mesa; Marco Gregorio Pareira; Agustina Bulu; Rindawani Rambu Tagu Hana; Ina Kaita Niwa; Samuel Erwin Djami; James Mandaha; Ninnoy Aquino Jefra Kote; Antotio Umbu Tagela; Sirappa, Iven Patu; Yessi Tamu Ina; Febyningsi Rambu Ladu Bana; Junaedin Wadu
Karya Nyata : Jurnal Pengabdian kepada Masyarakat Vol. 2 No. 2 (2025): Juni : Karya Nyata : Jurnal Pengabdian kepada Masyarakat
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/karyanyata.v2i2.1718

Abstract

Mbatakapidu Village has abundant natural resource potential, especially agricultural waste and local forages that have not been optimally utilized as animal feed. This Community Service. Program (PkM) aims to educate and empower the village community through counseling and training in making silage feed for goats, as a solution in providing quality feed in the area. The implementation method includes location surveys, making silage samples, technical training and direct assistance in the process of fermenting local forage into silage, and program evaluation carried out during March - May 2025. The results of the activities showed an increase in farmers' understanding and skills in processing local feed ingredients into silage, as well as growing awareness of the importance of feed technology in supporting sustainable local potential-based livestock productivity in Mbatakapidu Village.
PEMANFAATAN TEPUNG KELOR DAN TEPUNG HATI AYAM DALAM PENGOLAHAN COOKIES KAMBAMBANG SEBAGAI CAMILAN BERNUTRISI TINGGI: Utilization Of Moriga Flour And Chiken Liver Flour In The Processing Of Kambambang Cookies As A High-Nutritional Snack Alfonsa Inna Wello; Yessi Tamu Ina
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 8 No. 1 (2026): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v8i1.7682

Abstract

The high prevalence of nutritional deficiencies, specifically stunting and anemia, remains a significant health challenge in Indonesia, necessitating innovative functional food solutions based on local ingredients to support public health initiatives. This study aims to evaluate the utilization of moringa leaf flour (moringa oleifera) and chicken liver flour in the formulation of kambambang cookies as ahigh, nutritional snack The research employed a Completely Randomized Design (CRD) featuring four concentration treatments: P1 (2%), P2 (4%), P3 (6%), dan P4 (8%), with each treatment replicated five times to ensure data validity. Key parameters evaluated included moisture content, pH values, organoleptic properties (color, taste, texture, and overall preference), and a comprehensive proximate analysis covering ash, protein, fat, and carbohydrate levels. Data were rigorously analyzed using ANOVA followed by Duncan’s Multiple Range Test at a 5% significance level. Statistical results demonstrated that the concentration of Moringa and chicken liver flour significantly influenced the cookies, nutritional and sensory profiles. Treatments showed a significant effect (p<0,05) on moisture content, color, and taste, while pH and taxture remained stable (p>0,05). Treatment P3 (6%) achieved optimal mineral results with the highest ash content (1,210%) and fat content (29,61%). Although P4 (8%) provided the highest protein content (0,283%), its moisture level (5,52%) slightly exceeded that P3 (6%) was the most preferred formulation, securing the highest scores for taste (2,81) and texture (2,76). In conclusion, the P3 formulation is identified as the superior treatment, offering a balanced combination of essential micro-nutrients and high consumer acceptance, making it a viable potential intervention tool for improving community nutrition.
Co-Authors Agustina Bulu Alfonsa Inna Wello Antotio Umbu Tagela Febyningsi Rambu Ladu Bana Fekianus Kaka Mesa Ina Kaita Niwa Iven Patu Sirappa James Mandaha Marco Gregorio Pareira Ninnoy Aquino Jefra Kote Rindawani Rambu Tagu Hana Samsul Arip Umbu Kaboka Jangi Samuel Erwin Djami Wadu, Junaedin