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All Journal Jurnal Hortikultura Indonesia (JHI) Agrivet : Jurnal Ilmu-Ilmu Pertanian dan Peternakan (Journal of Agricultural Sciences and Veteriner) Panrita Abdi - Jurnal Pengabdian pada Masyarakat JURNAL AGROHITA Abditani : Jurnal Pengabdian Masyarakat Paspalum: Jurnal Ilmiah Pertanian Jurnal Agrotek Indonesia Jurnal Pemberdayaan Masyarakat Universitas Al Azhar Indonesia Jurnal Ilmiah Wahana Pendidikan Jurnal Abdimas ADPI Sains dan Teknologi Agrivet : Jurnal Ilmu-Ilmu Pertanian dan Peternakan (Journal of Agricultural Sciences and Veteriner)
Devie Rienzani Supriadi
Universitas Singaperbangsa Karawang
Religion Agriculture, Biological Sciences & Forestry Astronomy Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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Journal : Jurnal Abdimas ADPI Sains dan Teknologi

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Pelatihan Peningkatan Asupan Protein, Kalsium dan Antioksidan Melalui Pemberian Cookies Berbahan Ceker Ayam dan Daun Kelor Eka Andriani; Ratih Kurniasari; Devie Rienzani Supriadi; Ani Nuraeni
Jurnal Abdimas ADPI Sains dan Teknologi Vol. 3 No. 1 (2022): Jurnal Abdimas ADPI Sains dan Teknologi
Publisher : Asosiasi Dosen Pengabdian kepada Masyarakat Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47841/saintek.v3i1.74

Abstract

During the Covid-19 pandemic, people began to take better care of their health by consuming nutritious food. Cookies are one of the most popular types of snacks wich we can easily to find it wherever and whenever now. There are many kinds of cookies sells in the market by offering flavors and variants, but no one has offered cookies by adding animal ingredients and fiber that can increase the nutritional content for their product. One of the ingredients that can be added in making cookies is chicken claws and moringa leaves which are made into flour before. The addition of chicken claws flour and moringa leaves is expected to increase the selling value and can utilize local food from underutilized ingredients but have high nutritional content such as protein, calcium and antioxidants. The research products in the form of claw cookies and moringa leaves have been tested in the IPB laboratory and tested organoleptically on semi-trained panelists. In addition, "celor cookies" were also distributed to local residents as a form of community service. Community service activities are also carried out through educational webinars on the use of claws and moringa leaves which include hundreds of participants and are assisted by several students.
Co-Authors Amrina Rosada Anas D. Susila Ani Lestari Ardiansyah Ardiansyah Eka Andriani Eko Sulistyono Elia Azizah Elia Azizah Fawzy Muhammad Bayfurqon Hayatul Rahmi laura oktafiani Listya Wahyuni M. Januar Ibnu Adham Miftakhul Bakhrir Rozaq Khamid Muharam Muharam Netti Nurlenawati Ratih Kurniasari Rika Yayu Agustini Riska Nurlaela Sandi Nurbangun Sulistyo Sidik Purnomo Tita Puspitasari Yusiana, Ekalia