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All Journal JURNAL KIMIA SAINS DAN APLIKASI AKADEMIKA JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Pemberdayaan Masyarakat Madani (JPMM) Jurnal Pendidikan Kimia (JPKim) Indonesian Journal of Chemistry Chemistry Indonesian Journal of Chemical Research Dalton : Jurnal Pendidikan Kimia dan Ilmu Kimia Jambura Journal of Health Sciences and Research Jambura Journal of Food Technology Jambura FIsh Processing Journal Jambura Journal of Educational Chemistry Jambura Journal of Chemistry Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat Mattawang: Jurnal Pengabdian Masyarakat Lumbung Inovasi: Jurnal Pengabdian Kepada Masyarakat Indonesian Journal of Pharmaceutical Education Damhil: Jurnal Pengabdian kepada Masyarakat
Yuszda K Salimi
Universitas Negeri Gorontalo
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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STUDI PEMBUATAN SNACK FOOD BAR BERBAHAN DASAR SACHA INCHI (PLUKENETIA VOLUBILIS L.) DENGAN PENAMBAHAN TEPUNG SUKUN (ARTOCARPUS COMMUNIS) Muti, Nurfadila; Salimi, Yuszda K; Kasim, Rahmiyati
Jambura Journal of Food Technology Vol 7, No 02 (2025): JUNI
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jjft.v7i02.32780

Abstract

Sacha inchi (Plukenetia volubilis L.) and breadfruit flour (Artocarpus communis) are nutrient-rich local food ingredients with great potential for development as functional food products. This study aimed to develop a snack food bar based on sacha inchi paste and breadfruit flour with an optimal formulation that meets nutritional standards and consumer preferences. The research employed a D-optimal mixture design with three main variables: sacha inchi paste, breadfruit flour, and chopped sacha inchi beans. The formulation process was followed by proximate analysis, antioxidant activity testing using the DPPH method, and organoleptic evaluation covering taste, aroma, color, and texture attributes. Results showed that the optimal formulation consisted of 43.818% sacha inchi paste, 41.197% breadfruit flour, and 14.985% chopped sacha inchi beans, yielding 479.63 kcal per 12 bars. The product exhibited high protein and fat content and demonstrated moderate antioxidant activity (IC₅₀ = 67.06 ppm). Organoleptic testing indicated favorable consumer acceptance, particularly in color and taste. These findings suggest that the combination of sacha inchi paste and breadfruit flour can produce a nutritious and functional snack food bar. The product development contributes to local food diversification and the commercialization potential of competitive tropical ingredients. Snack food bar is one of the snacks in the form of a rod that generally consists of flour equipped with fillers such as fruits, nuts, jam and honey. This study aims to determine the chemical and organoleptic characteristics of snack food bars made from sacha inchi bean paste and breadfruit flour. Pre-treatment in the manufacture of snack food bars is the result of formulation from the results of a mixture design (D-optimal)12 formulation that has a concentration of sacha inci bean paste, breadfruit flour. From the results of the 14 raw material formulas. This study uses a mixture design (D-optimal) 12. The optimization of the formulation of raw materials for making snack food bars in this study was carried out to produce a total energy value of 405.046 kcal while the parameters of the protein content value were 14.01%, fat content was 28.85%, carbohydrate content was 40.96%, moisture content was 14.45%, ash content was 1.72%, fiber content was 2.06% and antioxidant activity was 67.06 ppm. Organoleptic testing produces snack bars with ra rating Keywords: Snack Food Bar, Sacha Inchi Beans, Breadfruit Flour, Total Energy ABSTRAKSacha inchi (Plukenetia volubilis L.) dan tepung sukun (Artocarpus communis) merupakan bahan pangan lokal yang kaya nutrisi dan berpotensi dikembangkan sebagai produk pangan fungsional. Penelitian ini bertujuan untuk mengembangkan snack food bar berbasis pasta kacang sacha inchi dan tepung sukun dengan formulasi optimal yang memenuhi standar gizi dan disukai konsumen. Metode yang digunakan adalah mixture design tipe D-optimal dengan tiga variabel utama, yaitu pasta kacang sacha inchi, tepung sukun, dan kacang sacha inchi. Proses formulasi diikuti oleh analisis proksimat, pengujian aktivitas antioksidan menggunakan metode DPPH, serta uji organoleptik terhadap atribut rasa, aroma, warna, dan tekstur. Hasil menunjukkan bahwa formulasi optimal mengandung 43,818% pasta kacang sacha inchi, 41,197% tepung sukun, dan 14,985% kacang cincang, dengan energi sebesar 479,63 kkal per 12 bar. Produk ini memiliki kadar protein dan lemak tinggi serta menunjukkan aktivitas antioksidan sedang (IC₅₀ = 67,06 ppm). Uji organoleptik menunjukkan penerimaan baik, terutama pada warna dan rasa. Temuan ini menunjukkan bahwa kombinasi pasta kacang sacha inchi dan tepung sukun dapat menghasilkan snack food bar bergizi dan fungsional. Pengembangan produk ini berkontribusi pada diversifikasi pangan lokal dan potensi komersialisasi berbasis bahan tropis berdaya saing tinggi. 
Evaluating Differentiated Chemistry Instruction in Senior High Schools Using Stake’s Countenance Model: A Study in Gorontalo City Suryanto, Suryanto; Lukum, Astin; Salimi, Yuszda K.; La Kilo, Akram; Laliyo, Lukman A.R.; Pikoli, Masrid
Jambura Journal of Educational Chemistry Vol 7, No 1 (2025): February
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jjec.v7i1.31729

Abstract

This study aims to evaluate the implementation of differentiated instruction in Chemistry subject for Grade 10 students across senior high schools in Gorontalo City using Stake’s Countenance Model. The evaluation focused on three key components: antecedent (lesson planning), transaction (instructional implementation), and outcome (student learning results). Data were collected through the analysis of lesson plans and teaching modules, classroom observations, teacher interviews, and assessments of student learning outcomes. The analysis employed both congruence and contingency approaches. The findings indicate that both lesson planning and instructional implementation fall into the "moderate" category, with average scores of 69.82% and 67.52%, respectively, while student learning outcomes were categorized as "good" with an average score of 68.89%. The contingency analysis revealed a misalignment between antecedent and transaction with the outcome, suggesting that student achievement was more strongly influenced by administrative targets (KKTP) rather than the effectiveness of differentiated instruction strategies. This study recommends the need for pedagogical training focused on strengthening conceptual understanding of differentiation, designing adaptive instructional materials, and applying authentic assessment practices to promote inclusive and responsive learning tailored to diverse student needs.
Co-Authors Abdul Rasyid Abidin, Khoirul Agus Malik Ibrahim Ahmad, Halid S. Akram La Kilo Alimuddin Alimuddin Alwi S. Hasan Anna Y. Pomalingo Arafat, Muhammad Yasser Ari Widiantoro Ari Widiyantoro Arifasno Napu Arviani Arviani Astin Lukum Astin Lukum Boima Ramses Situmeang Boima Situmeang Bumulo, Nuraini Citron S Payu Deasy N Botutihe Deasy Natalia Botutihe Delvi Suleman Djalil, Jhodi Pratama Erni Mohamad Fadila Karim Hapsawati Taan Haris Munandar Hartati Inaku Hasanuddin Hasanuddin Hendri Iyabu Herinda Mardin Ibrahim, Yusni Irwan irwan Ishak Isa Jafar La Kilo Jhodi Pratama Djalil Julhim S Tangio Julinton Sianturi Jumarni Kamarudin La Alio La Ode Aman Lanto Ningrayati Amali Larosa, Esta Lisna Ahmad Lukman A. R. Laliyo Mangara Sihaloho Mardjan Paputungan Masrid Pikoli Melizubaida Mahmud Moh Adam Mustapa Moh Izwarto Piyohu Moh. Karmin Baruadi Mohamad Adam Mustapa Mohammad Zubair Hippy Murniati . Muti, Nurfadila Najmah Najmah Najmah Najmah Netty I Ischak Netty Ino Ischak Nita Suleman Novianti, Rani Nurhayati Bialangi Nurkhaliq, Nurkhaliq Opir Rumape Opir Rumape Parulian, Boima Ramses Podungge, Muhamad Ramdhan R Tulie, Wina Zulviana Rahmatia Rahmatia Rahmiyati Kasim Saiman Saiman Sasmita Pomuato Siti Afdianti Domu Siti Aisa Liputo Siti Rahmatia Machieu Sri Ayu Ashari Sriwanda Van Solang Sriyanti S Said Suleman Duengo Sunarty Suly Eraku Suryanto Suryanto Syarbin, Ruslun A. R. Tahir, Wawan Umar Sako, Umar Weny J.A Musa Weny Musa Widy Susanti Abdulkadir Wisna Taniyo Wiwin Rewini Kunusa Yayurulia Hadju Yoyanda Bait Yuliyanti Kadir Yusni Ibrahim Yusuf, Novalita Zaenul Wathoni