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All Journal Jurnal Biologi Tropis Jurnal Abadimas Gorontalo Jurnal Al Ulum: LPPM Universitas Al Washliyah Medan
Safarni, Rizka Aulia
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PEMBERDAYAAN MASYARAKAT DESA BONDE MELALUI PELATIHAN PENGOLAHAN BERBASIS PANGAN LOKAL Fadillah, Ummu Farah; Safarni, Rizka Aulia; Azis, Nur Afni; Islamiyah, Syahmidarni Al Al; Suriadi, Andi Nur Farahdiba
Jurnal Abdimas Gorontalo (JAG) Vol 8 No 1 (2025): Jurnal Abdimas Gorontalo (JAG), Mei 2025
Publisher : UPPM Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jag.v8i1.1450

Abstract

Ketidak mampuan dalam memanfaatkan sumber daya yang ada secara optimal yang menyebabkan lambatnya pergerakan ekonomi masyarakat dan terjadinya ketimpangan ekonomi dan sosial. Upaya strategis menghilangkan ketimpangan tersebut dengan membukakan akses bagi masyarakat desa melalui peningkatan pengetahuan dan keterampilan melalui program pemberdayaan dalam bentuk pelatihan. Kegiatan pengabdian ini dilakukan untuk memberikan solusi terhadap permasalahan yang terjadi di Desa Bonde sehingga lebih optimal memanfaatkan potensi desa yang dimiliki melalui pelatihan pengolahan berbasis pangan lokal. Hasil yang didapatkan dari kegiatan ini adalah meningkatnya pengetahuan dan pemahaman peserta tentang pengolahan pisang sebagai pangan lokal, meningkatnya kemampuan dan keterampilan peserta mengolah pisang menjadi bolu pisang, dan meningkatnya minat dan keinginan untuk mengolah secara mandiri dan menjual produk bolu pisang.
Physicochemical Properties of Pempek Made with Snakehead Fish (Ophiocephalus striatus) Premix Flour Safarni, Rizka Aulia; Tawali, Abu Bakar; Abdullah, Nurlaila
Jurnal Biologi Tropis Vol. 25 No. 3 (2025): Juli-September
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i3.9861

Abstract

Snakehead fish (Ophiocephalus striatus) contains high-quality protein (25.1%) and albumin (6.224%), which supports cell and tissue regeneration. However, its snake-like appearance reduces consumer appeal. This study aimed to determine the optimal formulation of premix flour for pempek production with snakehead fish flour and to evaluate its nutritional content. The research involved five stages: production of fish flour, formulation of premix flour, pempek preparation, organoleptic testing using the hedonic method, and proximate analysis. A total of 15 treatment combinations were tested with four levels of fish flour substitution (10%, 20%, 30%, 40%). The best formulation, based on organoleptic parameters (taste, aroma, texture, color), was 40% snakehead fish flour, 29.2% tapioca flour, 29.2% sago flour, and 1.6% seasoning. Nutritional analysis of pempek from this formulation showed a moisture content of 36.65%, ash 2.08%, protein 24.64%, fat 5.47%, and carbohydrate 31.17%. This study concludes that snakehead fish flour can be effectively used in pempek production to enhance its protein content and nutritional value while maintaining acceptable sensory characteristics.
Chemical Characteristics of Snack bar from Grain Germinated Rice Flour with Added Penja Fish Flour Azis, Nur Afni; Safarni, Rizka Aulia; Fathanah, Nurul
Jurnal Biologi Tropis Vol. 25 No. 4a (2025): Special Issue
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i4a.10883

Abstract

: This study aimed to evaluate the chemical characteristics of snack bars formulated from grain germinated rice flour combined with penja fish (Sicyopterus spp.) flour as a potential local protein rich ingredient. The experiment employed a Completely Randomized Design (CRD) with two formulations: P0 (100% germinated rice flour : 0% penja flour) and P1 (80% germinated rice flour : 20% penja flour). Chemical analyses included moisture content, ash, protein, carbohydrate, and total energy. The results showed that the addition of 20% penja flour significantly affected (p<0.05) all chemical parameters. Treatment P1 exhibited the highest values of ash (1.82%), protein (34.65%), carbohydrate (11.06%), and total energy (437.5 kcal/100 g), while reducing moisture content to 14.51%. The increase in nutritional value was attributed to the high protein content of penja fish and the nutrient contribution from germinated rice flour. These findings indicate that combining germinated rice flour and penja fish flour has strong potential for producing nutrient dense local snack bars.
STRATEGI PENGEMBANGAN INDUSTRI RUMAH TANGGA GULA MERAH DI DESA BETTENG, KECAMATAN PAMBOANG, KABUPATEN MAJENE Sudirman, Sudirman; Astina, Astina; Nurlaela, Nurlaela; Safarni, Rizka Aulia
Jurnal Al Ulum LPPM Universitas Al Washliyah Medan Vol. 14 No. 1 (2026): Jurnal Al Ulum: LPPM Universitas Al Washliyah Medan
Publisher : UNIVERSITAS AL WASHLIYAH (UNIVA) MEDAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47662/alulum.v14i1.1176

Abstract

Betteng Village is recognized as one of the centers of traditional household-scale palm sugar production. However, the development of this industry has not yet been optimal, as it faces various complex challenges, resulting in relatively slow progress. This study aims to determine alternative strategies for the development of household palm sugar industries in Betteng Village, Pamboang District, Majene Regency. The research method employed surveys, interviews, questionnaires, and literature studies. Data were analyzed using SWOT (Strengths, Weaknesses, Opportunities, Threats) and FAHP (Fuzzy Analytical Hierarchy Process). The analysis results indicate that the value obtained from the IFE matrix is 2.543, while the value of the EFE matrix is 2.599. The household palm sugar industry in Betteng Village is positioned in cell V, which reflects an average condition both internally and externally; therefore, the appropriate strategy is hold and maintain. Based on the SWOT analysis, 13 alternative strategies were formulated. The five main priority strategies for development are: enhancing palm sugar production capacity, creating secondary packaging accompanied by attractive and informative packaging design, providing entrepreneurship training for artisans, developing product diversification of palm sugar, and expanding marketing distribution channels through both offline and online platforms.
Co-Authors Abdullah, Nurlaila Abu Bakar Tawali Astina Astina, Astina Azis, Nur Afni Fadillah, Ummu Farah Fathanah, Nurul Islamiyah, Syahmidarni Al Al NURLAELA NURLAELA Sudirman Sudirman Suriadi, Andi Nur Farahdiba