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All Journal Pro Food QISTINA: Jurnal Multidisiplin Indonesia Jurnal Pengabdian kepada Masyarakat Itepa : Jurnal Ilmu dan Teknologi Pangan
Jenri Parlinggoman Hutasoit
Universitas Negeri Medan
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Nursing Social Sciences Other

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Pemberdayaan Masyarakat Dalam Pencegahan Stunting Melalui Edukasi Gizi Dan Pemanfaatan Pangan Lokal Di Desa Stowe Brang, Kecamatan Utan, Kabupaten Sumbawa Jenri Parlinggoman Hutasoit; Yuni Yolanda; Nurul Amri Komarudin; Rozzy Aprirachman; Adi Mawardin
PRAXIS: Jurnal Pengabdian kepada Masyarakat Vol. 4 No. 3 (2026): PRAXIS April
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47776/xbqdwd72

Abstract

Stunting masih menjadi masalah gizi kronis yang berdampak pada kualitas tumbuh kembang anak dan produktivitas sumber daya manusia di masa depan. Kecamatan Utan, Kabupaten Sumbawa, termasuk wilayah prioritas penanganan Stunting berdasarkan kebijakan pemerintah daerah. Kegiatan pengabdian kepada masyarakat ini bertujuan meningkatkan kapasitas masyarakat dalam pencegahan Stunting melalui pendekatan pemberdayaan berbasis edukasi gizi dan pemanfaatan pangan lokal. Metode kegiatan dilaksanakan secara partisipatif melalui tahapan koordinasi lintas sektor, sosialisasi dan edukasi pencegahan Stunting, pelatihan pengolahan pangan lokal bergizi (MP-ASI dan cookies fortifikasi), serta pemberian dukungan pangan pendamping bagi keluarga sasaran. Kegiatan dilaksanakan di Desa Stowe Brang dengan melibatkan kader posyandu, ibu balita, pemerintah desa, dan tenaga kesehatan. Hasil kegiatan menunjukkan peningkatan pemahaman masyarakat mengenai Stunting dan gizi seimbang, peningkatan keterampilan praktik pengolahan pangan lokal, serta tingginya partisipasi kader posyandu dan PKK dalam penguatan pesan gizi keluarga. Pendekatan pemberdayaan berbasis pangan lokal ini berpotensi untuk dilanjutkan dan direplikasi sebagai strategi pencegahan Stunting di tingkat desa
Analysis of Ombus-Ombus Gastronomy as Batak Traditional Culinary Heritage Dea Lova Br Tarigan; Amanda Lolita Florida; Annisa Azalia; Mutiara Dinda Azizah; Jenri Parlinggoman Hutasoit; Esi Emilia; Reny Yuliana Siahaan
QISTINA: Jurnal Multidisiplin Indonesia Vol. 5 No. 1 (2026): June 2026
Publisher : CV. Rayyan Dwi Bharata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57235/qistina.v5i1.8624

Abstract

Penelitian ini bertujuan untuk menganalisis ombus-ombus sebagai warisan kuliner Batak melalui pendekatan etnogastronomi yang mengintegrasikan aspek gastronomi, makna simbolik, serta peran sosial dan ekonomi dalam masyarakat. Penelitian ini menggunakan metode kualitatif dengan pendekatan studi kasus deskriptif yang dilakukan di Siborongborong melalui wawancara, observasi, dan dokumentasi terhadap tokoh adat, pelaku UMKM, dan wisatawan. Hasil penelitian menunjukkan bahwa secara gastronomi, ombus-ombus memiliki karakteristik khas berupa penggunaan bahan lokal sederhana, teknik pengolahan tradisional melalui pengukusan, serta penyajian unik dalam kondisi panas yang harus dihembuskan sebelum dikonsumsi. Dari aspek budaya, ombus-ombus dimaknai sebagai simbol kehangatan, kebersamaan, dan ungkapan rasa syukur, meskipun terdapat perbedaan persepsi di masyarakat yang menganggapnya sebagai makanan adat maupun sekadar camilan. Secara sosial, ombus-ombus berperan dalam mempererat hubungan masyarakat melalui konsumsi bersama dalam berbagai aktivitas, sedangkan dari aspek ekonomi, makanan ini menjadi sumber pendapatan bagi pelaku UMKM dan memiliki potensi sebagai daya tarik wisata kuliner. Penelitian ini menawarkan kebaruan dengan pendekatan multidimensional yang mengintegrasikan berbagai aspek dalam kajian etnogastronomi secara komprehensif. Ombus-ombus tidak hanya dipahami sebagai produk kuliner, tetapi juga sebagai representasi identitas budaya yang memiliki nilai sosial, ekonomi, dan pariwisata yang berkelanjutan.
Fortifikasi Daging Ikan Selar Kuning (Selaroides leptolepis) terhadap Kualitas Fisikokimia Mi Kering Jenri Parlinggoman Hutasoit; Risty Adekantari
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 15 No. 1 (2026): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2026.v15.i01.p05

Abstract

The increasing consumption of convenience foods, along with changes in modern lifestyles, has driven the need to develop noodle products with improved nutritional quality and based on local raw materials. Fortification of noodles through the substitution of animal protein offers a promising approach to enhance nutritional value while improving the physical characteristics of the final product. This study aimed to evaluate the effect of yellowstripe scad (Selaroides leptolepis) meat substitution on the nutrition composition and physical properties of dried noodles. A completely randomized design was applied with five levels of fish meat substitution, namely 0, 10, 15, 20, and 25%. Proximate parameters analyzed included moisture, protein, fat, ash, carbohydrate, and total energy contents, while physical properties comprised water absorption capacity, volume expansion, and cooking loss. Data were analyzed using analysis of variance (ANOVA) followed by Tukey’s test at a significance level of α = 5%. The results indicated that fish meat substitution significantly affected all evaluated parameters. Increasing substitution levels enhanced protein, fat, mineral, and moisture contents, while reducing carbohydrate content due to the substitution effect. These compositional changes were accompanied by improvements in noodle physical properties, as indicated by increased water absorption and volume expansion and reduced cooking loss. Despite the reduction in carbohydrate content, total energy remained relatively high due to contributions from protein and fat. The formulation with 25% fish meat substitution exhibited the most favorable nutritional quality and physical characteristics. Overall, yellowstripe scad meat substitution effectively improved the nutritional quality and cooking performance of dried noodles, indicating its potential for the development of high-nutritional-value noodle products based on local resources.  
Optimasi dan Evaluasi Mutu Roti Bebas-Gluten dari Tepung Kedelai, Sorgum, dan Kacang Merah dengan Pemanasan Ohmik Menggunakan Response Surface Methodology Jenri Parlinggoman Hutasoit; Yuni Yolanda; Dela Febrianti
Pro Food Vol. 12 No. 1 (2026): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v12i1.613

Abstract

Ohmic heating has emerged as an alternative volumetric baking technology capable of improving the quality of gluten-free bread; however, its effectiveness is strongly influenced by the starch and protein composition of the ingredients used. This study aimed to optimize the formulation of gluten-free bread processed by ohmic heating using soybean flour, sorghum flour, and red kidney bean flour as complementary protein–starch sources. A mixture design Response Surface Methodology (RSM) was applied to evaluate the effects of flour proportions on specific volume and proximate composition. Soybean flour (50-80%), sorghum flour (10-30%), and red kidney bean flour (10-20%) were selected as independent variables. The optimal formulation consisted of 71.39% soybean flour, 10.00% sorghum flour, and 18.61% red kidney bean flour, yielding a specific volume of 2.79 ± 0.07 cm³/g and a protein content of 22.68 ± 0.05%. Model validation confirmed no significant differences between predicted and experimental values (p>0.05). The results demonstrate that synergistic interactions between protein-rich and starch-rich flours under ohmic heating significantly enhance bread structure and nutritional quality. This study provides a systematic formulation strategy for developing high-quality gluten-free bread using ohmic heating technology.
Co-Authors Adi Mawardin Amanda Lolita Florida Annisa Azalia Dea Lova Br Tarigan Dela Febrianti Emilia, Esi Mutiara Dinda Azizah Nurul Amri Komarudin Reny Yuliana Siahaan Risty Adekantari Rozzy Aprirachman Yuni Yolanda