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All Journal JMM (Jurnal Masyarakat Mandiri) Jurnal Ilmiah Mandala Education (JIME)
Dewi, Adinda Mutiara
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Arts Humanities Education Law, Crime, Criminology & Criminal Justice Social Sciences Other

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Cornflour Substitute Onion Sticks: Physical and Sensory Quality Dewi, Adinda Mutiara; Riska, Nur; Rusilanti, Rusilanti
Jurnal Ilmiah Mandala Education (JIME) Vol 12, No 1 (2026): Jurnal Ilmiah Mandala Education (Januari)
Publisher : Lembaga Penelitian dan Pendidikan Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jime.v1i2.9625

Abstract

This research aims to examine the effect of corn flour (Zea mays L.) substitution on the physical and sensory qualities of onion sticks as an alternative to partially replacing wheat flour. The study was carried out experimentally with three levels of corn flour substitution: 20%, 30%, and 40%. Physical tests included expansion power, thickness, and crispness; while sensory evaluation assessed color, aroma, taste, texture, and thickness. ANOVA test results showed significant effects on expansion power, thickness, and crispness. The Kruskal- Wallis test revealed that the level of corn flour substitution significantly affected thickness, while color, margarine aroma, savory taste, corn flavor, and texture were not significantly influenced. The Tukey test indicated that 20% substitution produced the best thickness quality. These findings suggest that corn flour substitution up to 20% can produce onion sticks with good physical and sensory quality, and support food diversification efforts based on local ingredients to reduce dependence on imported wheat flour.
NUTRITION EDUCATION THROUGH FISH-BASED SNACK TRAINING FOR ADOLESCENTS TO PREVENT STUNTING AND ACHIEVE SDGS NUMBER 3 Riska, Nur; Rusilanti, Rusilanti; Utami, Salsa Belladinna Putri; Puteri, Dhea Yuwono; Dewi, Adinda Mutiara
JMM (Jurnal Masyarakat Mandiri) Vol 9, No 5 (2025): Oktober
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v9i5.34758

Abstract

Abstrak: Stunting saat ini menjadi masalah gizi di Indonesia, termasuk pada remaja yang merupakan calon orang tua dan berperan penting dalam memutus rantai antar generasi. Konsumsi ikan di kalangan remaja relatif rendah meskipun ketersediaannya melimpah. Program pengabdian ini bertujuan meningkatkan pengetahuan gizi dan keterampilan praktis remaja dalam mengolah camilan sehat berbasis ikan sebagai upaya preventif pencegahan stunting. Kegiatan dilaksanakan di Muaragembong, Bekasi, dengan melibatkan 30 siswa. Metode yang digunakan meliputi sosialisasi, penyuluhan, workshop, praktikum pengolahan abon dan patty ikan kembung dengan tambahan sukun, serta evaluasi melalui pre-test, post-test, observasi, dan angket. Hasil menunjukkan peningkatan skor rata-rata dari 3,53 menjadi 4,90 dengan gain score 0,93. Sebanyak 83% tergolong efektif. Program ini membuktikan pelatihan berbasis praktik efektif meningkatkan pengetahuan dan keterampilan gizi remaja untuk mendukung pencapaian SDG 3 Good Health and Well-being.Abstract: Stunting remains a major nutritional problem in Indonesia, including among adolescents who are future parents and play a crucial role in breaking the intergenerational cycle. Fish consumption among adolescents is relatively low despite abundant local resources. This community service program aimed to improve adolescents’ nutritional knowledge and practical skills in processing healthy fish-based snacks as a preventive effort against stunting. The activity was conducted at Muaragembong, Bekasi, involving 30 students. The methods included socialization, counseling, workshops, and practicum on processing shredded mackerel and mackerel–breadfruit patties, followed by evaluation using pre-tests, post-tests, observations, and surveys. The results showed the average score increased from 3.53 to 4.90 with an average gain score of 0.93. About 83% were categorized as effective. The program proved that practice-based nutrition training effectively enhanced adolescents’ knowledge and skills, supporting the achievement of SDG 3: Good Health and Well-Being.
Co-Authors Nur Riska Puteri, Dhea Yuwono Rusilanti Rusilanti Utami, Salsa Belladinna Putri