Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal Jurnal AbdiMU International Journal of Health, Medicine, and Sports
Amelia HK, Lenny
Unknown Affiliation
Computer Science & IT Dentistry Economics, Econometrics & Finance Education Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Membangun UMKM Pangan Halal Menuju Desa Berdaya dan Berdaya Saing Amelia HK, Lenny; Agusseptiany, Tamma Zahra
Jurnal AbdiMU (Pengabdian kepada Masyarakat) Vol. 5 No. 2 (2025): November
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/abdimu.v5i2.1673

Abstract

Cilame Village in Kutawaringin Subdistrict, Soreang, has significant potential for local food production, particularly for micro, small, and medium enterprises (MSMEs). However, many entrepreneurs in this village still lack understanding of the importance of halal food certification as a tool to enhance consumer trust. Without halal certification, their products are often perceived as less credible, especially in today's modern era where consumers are increasingly aware of food quality and safety. Furthermore, limited market access remains a major challenge for local producers. Therefore, socialization of halal food certification is urgently needed to assist MSMEs in improving their product competitiveness and maintaining consumer confidence. The method employed in this mentoring and socialization activity is the Community-Based Participatory Research (CBPR) approach, which was chosen to ensure the active involvement of local food Micro, Small, and Medium Enterprises (MSMEs) in Cilame Village. The results of the activity show that the socialization of halal certification in Cilame Village successfully increased the commitment of MSMEs to halal certification, with knowledge increasing by up to 47% and 80% of MSMEs ready to register. Sustained success requires further technical interventions, namely NIB/SIHALAL desk clinics and practical halal GMP education. This activity builds a strong foundation for a competitive village through halal product assurance and certification.    
Characteristics of Analog Satay Based on Tempeh Protein Isolate (Rhizopus oryzae) and Oyster Mushroom (Pleurotus ostreatus) Amelia HK, Lenny; Albiansyah, Rizky
International Journal of Health, Medicine, and Sports Vol. 3 No. 4 (2025): International Journal of Health, Medicine, and Sports
Publisher : Corespub

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46336/ijhms.v3i4.271

Abstract

Development of analog meat products using local ingredients such as tempeh and oyster mushrooms presents an innovative solution to meet the demand for sustainable plant-based proteins. This study aimed to analyze the physicochemical, organoleptic, and functional characteristics of satay analogs made from tempeh protein isolate (Rhizopus oryzae) and oyster mushrooms (Pleurotus ostreatus). The tempeh protein isolate was obtained through an alkali-acid extraction process and then formulated with finely ground oyster mushrooms in various ratios (70:30, 50:50, 30:70). Based on the research, the satay analog made from tempeh protein isolate and oyster mushrooms with an optimal formulation of 70% tempeh isolate and 30% oyster mushrooms yielded a product with high protein content (36.79%) and a texture resembling real meat, as indicated by a peak load of 250-300 g-force in texture analysis. In terms of organoleptic properties, the product received high preference scores across all parameters, particularly for its natural red-brown color derived from angkak (red yeast rice), umami flavor, savory aroma characteristic of tempeh and mushrooms, and a chewy texture favored by panelists. The product's advantages lie in its use of highly nutritious local ingredients, safe natural coloring, and its ability to mimic the characteristics of real meat.
Co-Authors Agusseptiany, Tamma Zahra Albiansyah, Rizky