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All Journal Jurnal Inotera Jurnal Pengabdian Magister Pendidikan IPA Safari : Jurnal Pengabdian Masyarakat Indonesia
Lingga Gita Dwikasari
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Arts Humanities Computer Science & IT Education Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Public Health Other

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Sosialisasi Manfaat Pelabelan untuk Meningkatkan Nilai Tambah Produk Pangan Lokal kepada Kelompok Wanita Nelayan di Desa Bintaro, Nusa Tenggara Barat Nur Afni; Lingga Gita Dwikasari; Setyaning Pawestri; Riezka Zuhriatika Rasyda; Siska Cicilia; Sulaemah Sulaemah
SAFARI :Jurnal Pengabdian Masyarakat Indonesia Vol. 6 No. 1 (2026): Januari: SAFARI: Jurnal Pengabdian Masyarakat Indonesia
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/safari.v6i1.3523

Abstract

Food labeling that complies with regulatory requirements plays an important role in increasing consumer trust, expanding market access, and enhancing the selling value of MSME products. This community service activity aims to disseminate information on the regulations governing processed and fresh food labeling, as well as to facilitate understanding of packaging particularly labeling among MSME actors, specifically women fisher groups in Bintaro Subdistrict, Ampenan District, Mataram City, West Nusa Tenggara. This area is characterized by high urban population density and dynamic MSME-based economic activities, making the implementation of proper labeling practices highly necessary. The program consisted of three stages: preparation, implementation, and evaluation, conducted on June 2, 2025, from 08:30 to 12:00 WITA in Bintaro Subdistrict. The results of this activity showed an improvement in MSME actors’ understanding of the mandatory elements in food labels when designing fish-based processed product labels in accordance with BPOM regulations, ensuring compliance with food safety, quality, and legality standards based on applicable Indonesian laws.
Kandungan Protein dan Indeks Glikemik Snack Bar Berbasis Kacang Gude dan Ubi Jalar Kuning Afni, Nur; Riezka Zuhriatika Rasyda; Lingga Gita Dwikasari
Jurnal Inotera Vol. 11 No. 1 (2026): January-June 2026
Publisher : LPPM Politeknik Aceh Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31572/inotera.Vol11.Iss1.2026.ID572

Abstract

This study investigates the potential of Indonesia’s indigenous crops, pigeon pea and yellow sweet potato, for the development of nutritious snack bars with desirable protein content and glycemic index (GI). Eleven formulations with varying ratios of pigeon pea and yellow sweet potato (0%:100% to 100%:0%) were produced and analyzed for protein content using AOAC methods and for GI using glucose as the reference standard. Data were evaluated using one-way ANOVA followed by DMRT at a 5% significance level. Protein content ranged from 3.05 ± 0.01% to 13.64 ± 0.19%, while GI values spanned from 14.00 ± 0.65 to 76.00 ± 0.14. Increasing the proportion of pigeon pea resulted in a concurrent rise in both protein content and GI, indicating a strong positive correlation between these parameters and highlighting the challenge of formulating high-protein, low-GI snack bars from these ingredients. The findings indicate that thermal processing may enhance starch digestibility, thereby contributing to elevated GI in formulations with high pigeon pea content. A key limitation of this study is the absence of detailed analysis of processing-related factors such as heating intensity, matrix modification, and starch gelatinization that may influence glycemic response. Further investigation is required to elucidate these mechanisms.
Enhancing Added Value of Fish through Dim Sum and Sausage Training in Ampenan Fishermen Community Setyaning Pawestri; Siska Cicilia; Lingga Gita Dwikasari; Nur Afni; Riezka Zuhriatika Rasyda; Lalu Unsunnidhal
Jurnal Pengabdian Magister Pendidikan IPA Vol 9 No 2 (2026): April-Juni 2026
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v9i2.15481

Abstract

This program focused on empowering the Ampenan Fishermen Community through training in fish‑based products such as dim sum and sausages, designed to support stunting prevention efforts and improve household economic resilience in West Nusa Tenggara. Stunting is a chronic nutritional problem that remains a national development priority due to its long‑term impact on human resource quality and competitiveness. In 2022, the prevalence of stunting in West Nusa Tenggara Province (NTB) was still high at 32.7%. Contributing factors include inadequate nutritional intake, limited socioeconomic conditions, and suboptimal utilization of nutrient‑rich local food sources. Fish, as a high‑quality animal protein source, represents a local potential for stunting prevention. Bintaro Village in Ampenan District is one of NTB’s major fish‑producing areas; however, local fishermen’s households have generally limited fish utilization to fresh sales or simple products with low economic value. This community service program, conducted on June 2, 2026, aimed to increase the added value of fish products by training participants (wives and young women) from the Ampenan Fishermen Community in the preparation of nutritious fish‑based products, namely dim sum and sausages. The methods included nutrition education, product demonstration, and direct technical mentoring. The choice of products was based on their popularity, especially among children, making them potential supplementary foods to support stunting prevention while also opening new economic opportunities. The program demonstrated that simple, affordable technology combined with skill training can empower fishing community households to diversify fish products, improve nutritional intake, and strengthen local economic resilience.
Co-Authors Afni, Nur' Lalu Unsunnidhal Nur Afni Riezka Zuhriatika Rasyda Setyaning Pawestri Setyaning Pawestri Siska Cicilia Sulaemah Sulaemah