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All Journal Jurnal Farmasi Sains dan Terapan (Journal of Pharmacy Science and Practice) Panrita Abdi - Jurnal Pengabdian pada Masyarakat Journal of Science and Applicative Technology SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Biosilampari: Jurnal Biologi Abdimas Galuh : Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian kepada Masyarakat Nusantara (JPkMN) JAMI: Jurnal Ahli Muda Indonesia Jurnal Pengabdian Pada Masyarakat
Dian Fita Lestari
Universitas Bengkulu
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Journal : Panrita Abdi - Jurnal Pengabdian pada Masyarakat

 1 
PEMBUATAN MIE BERGIZI DAN RENDAH GLUTEN BERBAHAN TEPUNG UMBI GARUT DENGAN TEPUNG IKAN BLEBERAN DI KELURAHAN PEMATANG GUBERNUR KOTA BENGKULU Fatimatuzzahra; Dian Fita Lestari
Panrita Abdi - Jurnal Pengabdian pada Masyarakat Vol. 5 No. 4 (2021): Jurnal Panrita Abdi - Oktober 2021
Publisher : LP2M Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/pa.v5i4.12311

Abstract

Noodles are one of the foods favored by everyone, from children to the elderly. The primary raw material for noodles can be replaced with alternative ingredients such as arrowroot flour, safe for gluten intolerant people and children. Besides that, bleberan fish flour is added to add protein content to the noodles produced. The main objective of this activity is to provide training on processing bleberan fish meal (Thryssa sp.) with arrowroot flour (Marantha arundinacea L.) as an alternative food for nutritious and low-gluten noodles. The target in this activity is representatives of PKK women and local youth totaling 15 people. The method used is the extension method and field demo, ending with the distribution of organoleptic test questionnaires (color, aroma, texture, taste, and elasticity) of the resulting wet noodles. Based on the level of knowledge, the results obtained that about 80% of participants were able to capture and understand the material presented, and 90% of participants were skilled in processing arrowroot flour and a fish meal into nutritious wet noodles. --- Mie merupakan salah satu makanan yang digemari setiap kalangan, baik dari anak-anak hingga lanjut usia. Bahan baku utama mie dapat digantikan dengan bahan alternatif seperti tepung umbi garut yang aman bagi orang intoleran terhadap gluten dan anak-anak, selain itu dilakukan penambahan tepung ikan bleberan untuk menambahkan kandungan protein pada mie yang dihasilkan. Tujuan utama kegiatan ini ialah memberikan pelatihan pengolahan tepung ikan bleberan (Thryssa sp.) dengan tepung umbi garut (Marantha arundinacea L.) sebagai pangan alternatif mie bergizi dan rendah gluten. Sasaran dalam kegiatan ini ialah perwakilan ibu-ibu PKK dan pemuda setempat berjumlah 15 orang. Metode yang digunakan yaitu metode penyuluhan dan demo lapangan, diakhiri dengan penyebaran angket uji organoleptik (warna, aroma, tekstur, rasa, dan kekenyalan) dari mie basah yang dihasilkan. Hasil yang diperoleh, berdasarkan tingkat pengetahuan, diperoleh sekitar 80% peserta mampu menangkap dan memahami materi yang disampaikan dan 90% peserta terampil dalam mengolah tepung umbi garut dan tepung ikan menjadi mie basah yang bergizi.
Co-Authors Ahmat Fakhri Utama Ashar Muda Lubis Dedi Satriawan Dian Handayani Dionni Ditya Perdana Eliza Febrianti Eni Kurniati Fatimatuzzahra Fatimatuzzahra Fatimatuzzahra Fatimatuzzahra Fatimatuzzahra Fatimatuzzahra Fatimatuzzahra Gustina Dwi Wulandari Helmiyetti Helmiyetti Jarulis Jarulis Mifta Violina Aniza Muhammad Chandra Bastian Neni Murniati Notriawan, Doni Noval Kurniawati Novia Duya Petri Siti Khodijah Reza Pertiwi Santi Nurul Kamilah Shahnaz Shabrina Wulansari Sipriyadi Syukriah Syukriah Syukriah Syukriah Vestidhia Yunisya Atmaja