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Tri Sunarsih
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UNIVERSITAS JENDERAL ACHMAD YANI YOGYAKARTA Kampus 1: Jl. Siliwangi, Ringroad Barat, Banyuraden, Gamping, Sleman Daerah Istimewa Yogyakarta 55293 Telp. (0274) 552489, Email. jice.unjaya@gmail.com
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Journal of Innovation in Community Empowerment (JICE)
Published by Universitas Jenderal Achmad Yani Yogyakarta
ISSN : 27163490     EISSN : 27163504     DOI : https://doi.org/10.30989/jice.v3i2
Core Subject : Health, Social,
Environmental Science Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences
Journal of Innovation in Community Empowerment (JICE) adalah jurnal multidisiplin ilmiah yang diterbitkan Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Jenderal Achmad Yani Yogyakarta. Jurnal JICE merupakan jurnal Pengabdian kepada Masyarakat yang membahas praktik dan proses pelibatan masyarakat. Jurnal JICE menyediakan forum bagi para akademisi, praktisi dan perwakilan masyarakat untuk mengeksplorasi isu-isu dan merefleksikan praktik-praktik yang berkaitan dengan berbagai kegiatan yang dilibatkan. Tujuan dari publikasi jurnal ini adalah untuk menyebarluaskan pemikiran konseptual atau ide dan hasil penelitian yang telah dicapai di bidang layanan masyarakat. Journal of Innovation in Community Empowerment (JICE) adalah Jurnal Ilmu Pengetahuan Terapan. Jurnal ilmu terapan didasarkan pada penelitian asli yang terkait dengan program pelibatan masyarakat. Jenis penelitian tergantung pada bidang Anda atau topik pelibatan masyarakat (program yang telah dilakukan, percobaan, dampak program, survei, wawancara, kuesioner, dll.). Jurnal penelitian akan didasarkan pada analisis dan interpretasi antara teori dan program pelibatan masyarakat dan Anda perlu menjelaskan masalah yang dihadapi oleh masyarakat setempat di mana program ini dilakukan.
Arjuna Subject : Umum - Umum
Articles 201 Documents
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Sifat Fungsional dan Tingkat Penerimaan Masyarakat Atas Produk Olahan Labu Susu (Cucurbita moscatta ‘Butternut’) sebagai Upaya Pencegahan Anemia dan Stunting Mumpuni, Nurpuji; Astuti, Yuli; Zolekhah, Dewi; Daryono, Budi Setiadi; Supriyadi, Supriyadi; Lestari, Lily Arsanti
The Journal of Innovation in Community Empowerment Vol 7 No 2 (2025): Journal of Innovation in Community Empowerment (JICE)
Publisher : Universitas Jenderal Achmad Yani Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30989/jice.v7i2.1953

Abstract

Anemia and stunting remain a major challenge in public health issues, especially in pregnant women and toddlers. Cucurbita moscatta ‘Butternut’ (Labu susu), which is rich in essential micronutrients uch as Beta Carotene (provitamin A), folic acid, iron, and zinc, can be processed into highly potent functional foods. Aside from being an excellent source of alternative carbohydrates, it can also meet the micronutrient needs to support the prevention of Anemia and stunting. This activity was carried out at the Community-Friendly Green Open Space (RTH - Ruang Terbuka Hijau) in the Bener sub-district, Tegalrejo district, Yogyakarta City, with the aim of analyzing the taste acceptability of processed bottle gourd products among the target groups. The implementation methods included socialization, taste testing, and acceptability analysis of three processed products based on Bottle Gourd: Nutrient-Rich Baby Porridge, High-Protein Mud Cake (Kue Lumpur), and Compote for Pregnant Women (Kolak Ibu Hamil). The activity involved 50 panelists who assessed the color, aroma, taste, texture, and overall acceptance of the three processed products using a six-level hedonic scale. The results showed that all three products were well-received. For all indicators ( Color, Aroma, Taste, and Texture), all products received scores above 4.6, and the overall acceptance was above 5. The overall acceptance score for the High-Protein Mud Cake (5.22 ± 0.6), the Kolak for Pregnant Women (5.18 ± 0.7), and Nutrient-Rich Baby Porridge (5.00 ± 0.8). The conclusion of this research is that panellists “like” and “accept / receive” all three products. This activity had a positive impact on increasing public knowledge regarding the diversification of local food and served as a strategic rocessed products; step in the effort to prevent anemia and stunting at the family level through the fulfillment of essential micronutrients.

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