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All Journal JURNAL GALUNG TROPIKA Jurnal Masyarakat Madani Indonesia
Ghela, Maria Marselina
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Education Public Health Social Sciences

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Optimalisasi Gizi Ikan : Sosialisasi dan Pelatihan Gemar Makan Ikan Melalui Olahan Nugget Untuk Bekal Sehat Anak Sekolah Dasar (SD) Sulfiana, Sulfiana; Hardianti A, Fatimah; Ghela, Maria Marselina; Tanasali, Fadalia; Kelibay, Amirula; Rumwokas, Muhamad Saleh; Salmawati, Salmawati; Maryam, Andi; Komal, Elvira
Jurnal Masyarakat Madani Indonesia Vol. 4 No. 3 (2025): Agustus
Publisher : Alesha Media Digital

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59025/9h6bfh98

Abstract

Anak-anak cenderung menghindari ikan karena rasa dan aroma yang tidak disukai. Padahal, ikan kaya akan protein, omega-3, vitamin, dan mineral yang mendukung pertumbuhan serta perkembangan anak. Untuk mengatasi tantangan ini, dilakukan diversifikasi olahan ikan, seperti nugget yang lebih menarik bagi anak-anak. Program pengabdian masyarakat dilakukan di Kota Sorong dengan mitra Sekolah Dasar Muhammadiyah 2 dan melibatkan orangtua dan siswa. Kegiatan meliputi sosialisasi tentang manfaat ikan bagi kesehatan dan pelatiahn pembuatan nugget ikan. Hasil program menunjukkan peningkatan pemahaman peserta mengenai pentingnya konsumsi ikan, keterampilan dalam mengolah ikan, serta antusiasme anak-anak dalam mengonsumsi olahan ikan dari 28% saat pretest menjadi 85% pada saat posttest. Program ini tidak hanya mendorong pola makan sehat pada anak-anak tetapi juga membuka peluang pemberdayaan ekonomi melalui produk olahan ikan. Implementasi program ini diharapkan dapat meningkatkan konsumsi ikan secara berkelanjutan dan mendukung pembangunan sumber daya manusia berkualitas di Indonesia.
PHYSICAL Karakteristik Fisik dan Aktivitas Antioksidan dalam Pengembangan Nori dari Daun Mangrove Jeruju (Acanthus ilicifolius L.) Sulfiana; Hardianti A, Fatimah; Tanasali, Fadalia; Ghela, Maria Marselina; Kelibay, Amirula; Muslimin, Istyqamah
Jurnal Galung Tropika Vol 14 No 2 (2025)
Publisher : Fakultas Pertanian, Peternakan dan Perikanan Universitas Muhammadiyah Parepare

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v14i2.1366

Abstract

Indonesia has great potential in terms of mangrove ecosystems, with around 22.8% of the world's mangrove cover located in this country. One type of mangrove that is interesting to develop is Acanthus ilicifolius L. (jeruju), which contains useful secondary metabolites, such as alkaloids, flavonoids and saponins. This research aims to explore the potential of jeruju mangrove leaves as raw material for nori, a functional food rich in antioxidants. This research method includes making nori from jeruju mangrove leaves with variations in leaf concentration (P1: 25 g, P2: 50 g, P3: 75 g), and organoleptic analysis, as well as antioxidant activity. This research used laboratory experimental methods, using a Completely Randomized Design (CRD) with 3 treatments and 3 replications. The results showed that the nori produced had a blackish green color with a texture that varied according to the concentration of jeruju mangrove leaves. Organoleptic tests showed favorable results for panelists in the parameters of appearance, aroma, taste and texture, although there were significant differences in appearance. The results of the antioxidant activity test using the DPPH method showed that nori treated with P3 (75 g) had a lower IC50 value, indicating better antioxidant activity compared to other treatments. Based on nutritional content analysis, nori jeruju has competitive levels of protein, fat, fiber and carbohydrates, making it a functional food product with potential for further development.
Co-Authors Hardianti A, Fatimah Kelibay, Amirula Komal, Elvira Maryam, Andi Muslimin, Istyqamah Rumwokas, Muhamad Saleh Salmawati Salmawati, Salmawati Sulfiana SULFIANA, SULFIANA Tanasali, Fadalia