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All Journal Pro Food JMM (Jurnal Masyarakat Mandiri) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Journal of Agritechnology and Food Processing Engagement: Jurnal Pengabdian Kepada Masyarakat
Marianah Marianah
Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Muhammadiyah Mataram
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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EDUKASI PEMANFAATAN DAUN KELOR SEBAGAI ALTERNATIF PENCEGAHAN GIZI BURUK DAN STUNTING PADA IBU-IBU RUMAH TANGGA DI DESA SELAT KABUPATEN LOMBOK BARAT Asmawati Asmawati; Marianah Marianah; Syirril Ihromi; Desy Ambar Sari; Nurhayati Nurhayati
JMM (Jurnal Masyarakat Mandiri) Vol 6, No 2 (2022): April
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (403.249 KB) | DOI: 10.31764/jmm.v6i2.7269

Abstract

Abstrak: Kelor adalah salah satu jenis sayuran yang sangat kaya akan nutrisi, terutama protein, vitamin A, vitamin C dan kalsium. Kelor juga mengandung senyawa bioaktif seperti polifenol yang dapat berfungsi sebagai antioksidan alami, sehingga sangat baik diberikan kepada anak sebagai tambahan dalam menu makanannya untuk mengoptimalkan tumbuh kembangnya. Kegiatan pengabdian ini bertujuan untuk  memberi edukasi dan tambahan ilmu pengetahuan kepada orang ibu – ibu rumah tangga di Desa Selat, Kecamatan Narmada, Kabupaten Lombok Barat khususnya yang memiliki balita. Peserta kegiatan ini berasal dari ibu – ibu warga Desa Selat yang memiliki balita, kader posyandu yang mewakili setiap Dusun yang ada berjumlah 12 0rang. Kegiatan dilakukan dalam beberapa tahapan, yaitu : 1). Sosialisasi persiapan kegiatan 2). Pre-test 3). Penyampaian materi tentang pemanfaatan daun kelor sebagai bahan alternative mencegah gizi buruk dan stunting 4). Post-test untuk mengevaluasi daya serap dan pengetahuan peserta. Hasil penyuluhan menunjukkan bahwa terjadi peningkatan pengetahuan ibu-ibu peserta  sebesar  67,80% (selisih nilai 20,40%) dari nilai sebelum penyampaian materi hanya sebesar 47,40%. Hasil penyuluhan ini diharapkan dapat menjadi tambahan ilmu pengetahuan bagi ibu-ibu peserta dalam hal pemanfaatan daun kelor sebagai alternatif pencegahan  gizi buruk dan stunting pada anak balitanya.Abstract: Moringa is a very rich type of vegetable in nutrients, especially protein, vitamin A, vitamin C, and calcium. Moringa also contains bioactive compounds such as polyphenols that can function as natural antioxidants, so it is best given to children as an addition to their diet to optimize their growth and development. This service activity aims to provide education and additional knowledge to housewives, especially toddlers in Selat Village, Narmada District, West Lombok Regency. Participants in this activity came from 12 people Selat Village mothers who have toddlers and posyandu cadres representing each hamlet. Activities are carried out in several stages, namely: 1). Socialization of activity preparation 2). Pre-test 3). Counseling on the use of Moringa leaves as an alternative material to prevent malnutrition and stunting 4). Post-test to evaluate participants' absorption and knowledge. The counseling results showed an increase in the knowledge mother participants by 67.80% (20.40% difference in value) from the value before delivering the material, which was only 47.40%. The results of this counseling are expected to be additional knowledge for participating mothers in terms of using Moringa leaves as an alternative to preventing malnutrition and stunting in their children under five.
PENGEMBANGAN PRODUK TORTILLA DENGAN KOMBINASI TEPUNG JAGUNG, LABU KUNING DAN TEMPE Syirril Ihromi; Dina Putri; Marianah Marianah; Nurhayati Nurhayati
Pro Food Vol. 8 No. 2 (2022): 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.v8i2.255

Abstract

Tortilla is a product that uses corn flour as the basic ingredient and is made through the process of cooking, grinding, drying, and frying. Pure corn-based tortillas are high in carbohydrates but low in protein. This study aims to find the best combination formula between corn, pumpkin, and tempe flour, and to determine the effect of the combination formula on chemical and organoleptic properties. The data were analyzed using an experimental design, namely Completely Randomized Design with one factor: a combination of hybrid corn flour, pumpkin and tempe formulas, treatment 1 (50% corn flour, 0% pumpkin flour: 50% tempe flour), 2 (50% corn flour, 10% pumpkin flour: 40% tempe flour), 3 (50% corn flour, 20% pumpkin flour: 30% tempe flour), 4 (50% corn flour, 30% pumpkin flour: 20% tempe flour), 5 (50% corn flour, 40% pumpkin flour : 10% tempe flour) and 6 (50% corn flour, 50% pumpkin flour: 0% tempe flour). The results of the analysis obtained were continued with the Honest Significant Difference test at the 5% level. The parameters observed were water content, ash content, fiber content, protein content, and organoleptic tests (color, aroma, texture, and taste). From chemical and organoleptic properties, the best treatment was found in the T2 treatment with a moisture content of 11.03%, ash content of 3.39%, fiber content of 11. 25%, and protein content of 12.88%, with the slightly brown color of tortillas, slightly like the aroma (the typical aroma of tempe), slightly good taste, and the texture is slightly crunchy.
PELATIHAN PENGOLAHAN NATA DE COCO DAN MINUMAN ANTIOKSIDAN PADA INDUSTRI RUMAH TANGGA MINYAK KELAPA Nurhayati Nurhayati; Marianah Marianah; Septi Falensia Haris; Lusi Hardianingsih; Syirril Ihromi
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 7, No 2 (2023): June
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v7i2.14592

Abstract

ABSTRAK                                                               Pengolahan minyak kelapa di industri rumah tangga masih banyak menghasilkan limbah atau produk sampingan terutama yang berasal dari air kelapa. Pemanfaatan air kelapa tidak banyak, oleh karena itu perlu dilakukan pelatihan pengolahan air kelapa menjadi nata de coco dan minuman antioksidan. Tujuan dari pengabdian ini adalah untuk meningkatkan pengetahuan dan keterampilan pengolahan minyak kelapa tentang cara mengolah air kelapa menjadi nata de coco dan minuman antioksidan. Mitra yang mengikuti kegiatan ini adalah kelompok pengolah minyak kelapa dan VCO di Dusun Bilatepung, Desa Beleke, Kecamatan Gerung. Langkah-langkah pelaksanaan kegiatan meliputi: (1) Mensosialisasikan jenis-jenis limbah dari industri minyak kelapa; (2) Pelatihan pembuatan aneka produk olahan limbah (3) Monitoring dan evaluasi. Hasil kegiatan menunjukkan bahwa kegiatan pengabdian masyarakat ini dapat meningkatkan pengetahuan dan keterampilan mitra sebesar 80%. Kegiatan ini diharapkan dapat dilaksanakan sebagai peluang usaha, sehingga dapat meningkatkan pendapatan usaha pengolahan minyak kelapa. Kata kunci: nata de coco; minuman antioksidan; minyak kelapa; pelatihan ABSTRACTProcessing of coconut oil in the home industry still produces a lot of waste or by-products, especially those that come from coconut water. There is not much use of coconut water, therefore it is necessary to carry out training on processing coconut water into nata de coco and antioxidant drinks. The purpose of this service is to increase the knowledge and skills of coconut oil processing on how to process coconut water into nata de coco and antioxidant drinks. The partners who took part in this activity were a group of coconut oil and VCO processing in Bilatepung Hamlet, Beleke Village, Gerung District. The steps for implementing the activities include: (1) Socializing the types of waste from the coconut oil industry; (2) Training on making various processed waste products (3) Monitoring and evaluation. The results of the activity show that this community service activity can increase partners' knowledge and skills by 80%. This activity is expected to be implemented as a business opportunity, so as to increase the income of coconut oil processing. Keywords: nata de coco; antioxidant drinks; coconut oil; training
Effect of additional seaweed on the chemical properties of dodol pisang mas bali (Musa paradisiaca L.) Irfan Syahlan; Desy Ambar Sari; Marianah Marianah
Journal of Agritechnology and Food Processing Vol 3, No 1 (2023)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v3i1.16305

Abstract

Dodol is a processed food belonging to the type of semi-wet food, consisting of a mixture of flour, coconut milk and sugar that is dried by cooking. Based on the main ingredients, dodol is divided into two groups, namely dodol made from glutinous rice and dodol made from fruits. One type of fruit that can be used to make dodol is banana. The aim of this study was to determine the effect of seaweed addition on the chemical and organoleptic properties of Mas Bali Banana Dodol. This study was designed using a completely randomised design (CRD) with a single factor, namely the addition of seaweed in the production of banana dodol, consisting of 5 treatments as follows 5% (P1), 10% (P2), 15% (P3), 20% (P4) and 25% (P5) seaweed addition. The parameters measured included chemical properties (moisture content, ash content and fibre content) and organoleptic tests (aroma, taste, colour and texture). The test results were then analysed using ANOVA at a 5% real level and, if there were significant differences between treatments, further tested using BNJ at the same real level. Based on the results of the analysis, it is known that the addition of seaweed has a significant effect on all the chemical and organoleptic properties of the grapefruit-banana dodol studied. The higher the addition of seaweed, the higher the water content, ash content and fibre content of the grapefruit-banana dodol, while the colour of the dodol becomes darker. In terms of texture, the higher the amount of seaweed used, the more chewy the texture of the resulting grapefruit banana dodol. In conclusion, P5 is the best treatment, most preferred by the panelists, with a seaweed addition of 25%, giving a moisture content of 47.33%, ash content of 2.28%, fibre content of 13.76%, with a preferred flavour and taste, a very brown dodol colour and a chewy texture.
Assistance in Processing Household Plastic Waste into Ecobricks at Medas Harmony Housing, West Lombok Suwati Ummat; Marianah Marianah; Muanah Muanah; Ahmad Akromul Huda; Desy Ambar Sari; Budy Wiryono
Engagement: Jurnal Pengabdian Kepada Masyarakat Vol 5 No 2 (2021): November 2021
Publisher : Asosiasi Dosen Pengembang Masyarajat (ADPEMAS) Forum Komunikasi Dosen Peneliti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52166/engagement.v5i2.787

Abstract

Household waste contributes to the volume of waste. In general, household waste is easily biodegradable and difficult to decompose. Household products that are hard to decompose are generally plastic and plastic bottles predominantly. The difficulty of decomposing household plastic waste requires serious handling, so it is necessary to provide assistance for processing plastic waste into useful creations. One of them becomes ecobric. There are two methods of this activity, namely direct counseling and training. The results obtained after the community service activities were completed was that they were able to improve community skills in processing plastic waste into ecobrics. Furthermore, ecobrics are created into potted plants and other forms of creation. In addition, after this activity is carried out, it can reduce the movement of plastic waste to the final disposal site (TPA), so that the community hopes that this activity will continue to be transmitted to other places to create a clean and free environment from plastic waste.
Co-Authors Asmawati Asmawati Budy Wiryono Desy Ambar Sari Desy Ambar Sari Dina Putri Huda, Ahmad Akromul Irfan Syahlan Lusi Hardianingsih Muanah Muanah Nurhayati Nurhayati Nurhayati, Nurhayati Septi Falensia Haris Suwati Ummat Syirril Ihromi, Syirril