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All Journal Jurnal Pangan dan Gizi Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Jurnal Ilmu Pangan dan Hasil Pertanian ARKESMAS [Arsip Kesehatan Masyarakat] JOURNAL OF APPLIED INFORMATICS AND COMPUTING GHIDZA: Jurnal Gizi dan Kesehatan Jurnal Aplikasi Teknologi Pangan Jurnal Epidemiologi Kesehatan Komunitas Al-sihah: The Public Health Science Journal Martabe : Jurnal Pengabdian Kepada Masyarakat Amerta Nutrition Jurnal Kreativitas PKM Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat JURNAL ILMIAH KESEHATAN SANDI HUSADA SABDAMAS JURNAL GIZI DAN KESEHATAN Jurnal Abdi Insani Diseminasi : Jurnal Pengabdian kepada Masyarakat Jurnal Bakti Masyarakat Indonesia Community Empowerment Journal of Food Technology and Health Nutrisia Batara Wisnu : Indonesian Journal of Community Services Jurnal Ilmiah Kesehatan Sandi Husada
Nasrulloh, Nanang
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Peningkatan Literasi Perencanaan Keuangan sebagai Persiapan untuk Berwirausaha Bagi Kelompok Ibu dan Kader di Wilayah Depok Ranila Suciati; Firlia Ayu Arini; Nanang Nasrulloh; Iin Fatmawati
Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM) Vol 9, No 5 (2026): Volume 9 Nomor 5 (2026)
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jkpm.v9i5.24849

Abstract

ABSTRAK Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan literasi perencanaan keuangan sebagai persiapan berwirausaha bagi kelompok ibu dan kader di wilayah Depok. Rendahnya pemahaman terkait pengelolaan keuangan usaha, seperti pencatatan, penganggaran, manajemen kas, dan pengelolaan risiko, menjadi tantangan utama dalam mendorong keberlanjutan usaha berbasis rumah tangga. Metode pelaksanaan kegiatan meliputi penjajakan dan survei mitra, penyampaian materi perencanaan keuangan secara aplikatif, diskusi interaktif, serta evaluasi melalui pre-test dan post-test. Hasil kegiatan menunjukkan adanya peningkatan pemahaman yang signifikan pada hampir seluruh aspek perencanaan keuangan, dengan beberapa indikator mencapai tingkat akurasi hingga 100% pada post-test. Temuan ini mengindikasikan bahwa pelatihan efektif dalam meningkatkan kesiapan finansial peserta dalam memulai dan mengelola usaha secara lebih terstruktur. Kegiatan ini diharapkan dapat memperkuat ketahanan ekonomi keluarga dan mendukung pembangunan ekonomi lokal yang inklusif dan berkelanjutan. Kata Kunci: Literasi Keuangan, Perencanaan Keuangan, Kewirausahaan, Kelompok Ibu Dan Kader, Pemberdayaan Ekonomi Masyarakat.  ABSTRACT This community service program aims to enhance financial planning literacy as a preparation for entrepreneurship among groups of mothers and community health cadres in the Depok area. Limited understanding of business financial management, including record keeping, budgeting, cash flow management, and risk management, remains a major challenge in supporting the sustainability of home-based enterprises. The program was implemented through partner engagement and surveys, the delivery of practical financial planning materials, interactive discussions, and evaluation using pre-test and post-test instruments. The results indicate a significant improvement in participants’ understanding across nearly all aspects of financial planning, with several indicators reaching accuracy levels of up to 100% in the post-test. These findings suggest that the training was effective in strengthening participants’ financial readiness to initiate and manage businesses in a more structured manner. This program is expected to enhance household economic resilience and support inclusive and sustainable local economic development. Keywords: Financial Literacy, Financial Planning, Entrepreneurship, Women and Community Cadres, Community Economic Empowerment.
Analisis Indeks Glikemik dan Beban Glikemik Inovasi Sport Food Bolu Kukus dari Tepung Biji Kecipir (Psophocarpus tetragonolobus. L) dan Tepung Pati Garut (Maranta arundinaceae. L): Glycemic Index and Glycemic Load of a Steamed Sponge Cake Developed as a Novel Sport Food from Winged Bean (Psophocarpus tetragonolobus L.) Seed Flour and Arrowroot (Maranta arundinacea L.) Starch Tennesa Sheryan Nela Fernanda; Nanang Nasrulloh
Amerta Nutrition Vol. 9 No. 1SP (2025): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 5th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1SP.2025.218-226

Abstract

Background: Proper nutrition supports athlete performance and recovery. Winged bean seed flour provides protein, while Arrowroot starch contains amylose and amylopectin and is easily digestible Their combination in a steamed sponge cake may provide complex carbohydrates and fiber that help regulate glycemic index and glycemic load, providing stable and sustained energy. Objectives: This study aimed to evaluate the glycaemic index (GI) and glycaemic load (GL) of steamed sponge cake formulated from winged bean seed flour and arrowroot starch as an innovation in sports nutrition. Methods: In vitro and in vivo experimental methods were applied to three formulations of steamed sponge cake: F1 (25:75), F2 (50:50), and F3 (75:25) ratios of winged bean flour to arrowroot starch. To measure the glycemic index and glycemic load in 10 students from UPN “Veteran” Jakarta, participants were given two test meals (pure glucose and steamed sponge cake), each containing 25 g of carbohydrates. Peripheral blood glucose was measured at 0, 15, 30, 45, 60, 90, and 120 minutes after a 10-hour fast using a glucometer. GI and GL were calculated based on the area under the blood glucose response curve (AUC). Results: The glycemic index values of the steamed cakes were 79 (F1), 68.5 (F2), and 49.3 (F3), and were categorized as having a moderate glycemic index. Conclusions: Steamed sponge cake formulated from winged bean flour and arrowroot starch shows potential as a sports food due to its favorable glycaemic characteristics for athletes.
Pengaruh Komposisi Tepung Jewawut (Setaria Italica) dan Tepung Kacang Kedelai (Glycine Max L.) terhadap Serat Pangan, Proksimat, dan Sifat Organoleptik Sereal untuk Diabetes Melitus: The Effect of Millet (Setaria Italica) Flour and Soybean (Glycine Max L.) Flour Composition on Dietary Fiber, Proximate Content, and Organoleptic Properties of Cereal for Diabetes Mellitus Syifa Salsa Maharani; A'immatul Fauziyah; Nanang Nasrulloh
Amerta Nutrition Vol. 9 No. 1SP (2025): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 5th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1SP.2025.82-93

Abstract

Background: Based on International Diabetes Federation (2025), there are 20.4 million individuals in Indonesia (aged 20–79 years) suffering from diabetes mellitus as of 2024. Managing the amount and type of food consumption is required as a corrective measure to prevent complications. Dietary fiber and protein have been shown to be effective in controlling glucose and increasing satiety. Objectives: To analyze the effects of millet flour and soybean flour composition on dietary fiber, proximate content, and organoleptic properties of cereal intended for individuals with diabetes mellitus. Methods: This experimental study used a Completely Randomized Design (CRD) with 3 treatment levels based on millet flour and soybean flour, namely 100%:0% (F1), 75%:25% (F2), and 50%:50% (F3), with two replications for each. Analysis of chemical content employed one-way ANOVA, followed by Duncan test if significant differences were found. Furthermore, organoleptic properties were analyzed by Kruskal Wallis test and Mann-Whitney test to identify significant differences among formulas. The best formulation was selected using the De Garmo method. Results: Chemical test results showed significant differences for ash, protein, fat, carbohydrate, and dietary fiber (p-value<0.05) among formulas. Hedonic test showed significant differences (p-value<0.05) in texture and cereal taste acceptance in each formula. The best formula was F3, which contained 4.91% water, 2.38% ash, 5.66% dietary fiber, 17.48% protein, 20.58% fat, and 54.76% carbohydrate. Conclusions: The proportion of millet flour and soybean flour significantly increased ash, protein, fat, and dietary fiber content; significantly decreased carbohydrate content; and significantly influenced texture and taste acceptance, but did not influence water content, color, and aroma acceptance of cereals.
Pengaruh Tepung Biji Kecipir dan Tepung Pati Garut terhadap Kandungan Gizi dan Kalsium Bolu Kukus sebagai Inovasi Produk Sport Food: Effects of Winged Bean (Psophocarpus tetragonolobus L.) Seed Flour and Arrowroot (Maranta arundinacea L.) Starch on the Nutritional Composition and Calcium Content of a Steamed Sponge Cake as a Novel Sport Food Hanin Salsabila Wardany; Nanang Nasrulloh
Amerta Nutrition Vol. 9 No. 1SP (2025): AMERTA NUTRITION SUPPLEMENTARY EDITION Special 5th Amerta Nutrition Conferenc
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1SP.2025.202-211

Abstract

Background: Adequate intake of protein and calcium is essential for muscle contraction and optimal athletic performance, yet hypocalcaemia and protein deficiency remain prevalent among Indonesian athletes. Innovation in locally based sports foods is therefore required. The combination of protein-rich winged bean (Psophocarpus tetragonolobus L.) seed flour and easily digestible arrowroot starch offers potential for developing a nutritious and acceptable steamed sponge cake. Objectives: To evaluate the effects of winged bean seed flour and arrowroot starch in steamed sponge cake formulations on nutrient composition, calcium content, and organoleptic properties as a sports food product. Methods: A completely randomized design was applied with three formulations: F1 (25%:75%), F2 (50%:50%), and F3 (75%:25%) ratios of winged bean seed flour to arrowroot starch, with two replications. Nutrient composition was analyzed using ANOVA followed by Duncan’s multiple range test, while organoleptic properties were assessed using the Kruskal–Wallis and Mann–Whitney tests. The best formulation was determined using the De Garmo method. Results: Ash content, total fat, energy from fat, total energy, carbohydrate, protein, and calcium differed significantly among formulations (p-value <0.001), whereas moisture content showed no significant difference (p-value >0.001). Organoleptic testing indicated no significant difference in color (p-value >0.001), while texture, aroma, and taste differed significantly (p-value <0.001). The optimal formulation was F3, containing 75%-winged bean seed flour and 25% arrowroot starch. Conclusions: Winged bean seed flour and arrowroot starch significantly influenced the nutritional and organoleptic characteristics of steamed sponge cake, highlighting its potential as an innovative local food–based sports food.
OCR and NLP for Consumer Product Label Analysis: A Systematic Literature Review Musthofa Dzikry Pamungkas; Noor Falih; Muhammad Panji Muslim; Nanang Nasrulloh
Journal of Applied Informatics and Computing Vol. 10 No. 3 (2026): June 2026
Publisher : Politeknik Negeri Batam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30871/jaic.v10i3.12861

Abstract

Composition labels on consumer products serve as an essential source of information for consumers in making purchasing decisions and for producers in ensuring regulatory compliance. However, manual reading of labels is prone to errors due to small font sizes, blurred images, low resolution, and perspective distortion, which reduce the accuracy of information recognition. This issue becomes increasingly critical as many label compositions contain ingredients associated with metabolic diseases, such as added sugar, artificial sweeteners, and carbohydrates, whose risks are well-documented in epidemiological literature. While numerous systematic reviews have addressed OCR and NLP in document intelligence, no prior review has systematically mapped the integration of OCR robustness, BERT-based semantic extraction, and food label-specific challenges in the context of multilingual Indonesian consumer products. To address this gap, this study conducts a Systematic Literature Review (SLR) following PRISMA guidelines, synthesizing recent advances in Transformer-based OCR and BERT-based NLP for consumer product label analysis. The review aims to map OCR performance under real-world conditions, identify best practices in preprocessing and post-correction, and evaluate end-to-end integration with BERT for semantic understanding of label compositions. The expected outcome is a theoretical contribution in the form of an integrative OCR–BERT framework proposal, along with practical design recommendations for future systems aimed at supporting nutritional literacy and informed consumer decision-making. Empirical validation of the proposed framework remains a direction for future research.
Co-Authors A'immatul Fauziyah A'immatul Fauziyah Andri Pramesyanti Andri Pramesyanti Pramono Astagina Sekar Sakti Atikah Ammar Hanif Avliya Quratul Marjan Baskara, Shelfia Chakarita Budhi Martana Diego Sergio Dita Hesti Rahayu Duma Lumban Tobing Fadila, Dera Nurul Fahrudin Fahrudin Fatmawati, Iin Fauziyah, A’immatul Firlia Ayu Arini Habieb, Salsabila Firdausiyah Nur Hanin Salsabila Wardany Hardy, Fathinah Ranggauni Henry Binsar Hamonangan Sitorus Hersa Khoirunisa Ikha Deviyanti Puspita Ikha Deviyanti Puspita Ilmi, Ibnu Malkan Bahrul Ilmi, Ibnu Malkan Bakhrul Laeli Lutfiani Laeli Lutfiani Lestari, Hana Tri M. Iksan Amar Meidy Wiradati Mochni, Richard Endang Srihari Muhammad Nur Hasan Syah Muhammad Panji Muslim Musthofa Dzikry Pamungkas Nabila Aulia Ainaya Nadiya Rahmah Qurnaini Naila Maziya Labiba Noor Falih Nurfitri Bustamam Nurlitta Shafitri Otje, Talitha Ambarsary Panji Octo Prasetio Pritha Maya Savitri Pulungan, Rafiah Maharani Puspareni, Luh Desi Puspita, Ikha Deviyanti Reda Rizal Retno Dyah Kusumastuti, Retno Dyah Retno Yulianti Retno Yulianti Rustiarini, Fabiola Shania Alicia Ruth M Bunga Wadu Sintha Fransiske Simanungkalit Siti Sania Bilqis Suciati, Ranila Syifa Salsa Maharani Taufik Maryusman Tennesa Sheryan Nela Fernanda Tessa Chairun Nisa Tri Arina Hanura Utami Wahyuningsih Widayani Wahyuningtyas Wilda Khoirunnisa Wilis Nofia Rahmawati Zackharia Rialmi