Peningkatan Pendapatan Melalui Pelatihan Pengolahan Wortel Menjadi Nugget Sehat Dan Bergizi Bagi Ibu Rumah Tangga

Pramudya, Febri Nur; Silamat, Eddy; Gabrienda, Gracia; Adnan, Adnan

doi:10.31764/jpmb.v4i2.4089

Cited by 3 publications

(3 citation statements)

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“…Misalnya sayuran daun hijau menjadi sumber vitamin seperti beta-karoten, asam askorbat, riboflavin, asam folat, dan mineral seperti kalsium, besi,dan fosfor (Saidi et al, 2022). Pada sayuran orange seperti wortel juga mengandung zat beta-karoten, vitamin A, fenol, dan lain sebagainya, yang mana zat-zat nutrisi tersebut dibutuhkan untuk perbanyakan dan pendewasaan sel-sel darah merah, menyokong pertumbuhan badan, mengatur keseimbangan metabolisme dalam tubuh, hingga berperan penting dalam mekanisme pertahanan tubuh yaitu sebagai antioksidan dan antibodi (Pramudya et al, 2021). Melalui upaya tersebut diharapkan pengetahuan masyarakat mengenai stunting dapat meningkat dan masyarakat lebih aware terhadap kondisi stunting, sehingga angka prevalensi stunting di Kelurahan Tanjung Rhu dapat menurun bahkan menjadi nol.…”

Section: Hasil Dan Pembahasanunclassified

Pengolahan Makanan Sehat Berupa Nugget Sayur sebagai Upaya Pengentasan Stunting pada Balita

Misdawita,

Manalu,

Sormin

et al. 2023

PJPM

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Stunting is still a big problem in Indonesia, including Riau Province. One way to prevent stunting is to improve nutrition by eating healthy and nutrient-rich foods such as vegetables. The purpose of this service is to provide information and knowledge to the public about stunting so that people are more aware of the dangers of stunting, and can increase the skills of the community, especially mothers, to be able to process vegetables into food that is attractive to children. The method used in this activity is to provide information to the public about stunting reduction and recipes for processing vegetable nuggets in the form of posters and provide training in making vegetable nuggets through educational videos on YouTube. The target in this study were mothers who had babies and toddlers in Tanjung Rhu Village, Limapuluh District, Pekanbaru City, Riau Province, namely 30 people. The results that have been achieved from this activity are increasing the knowledge and skills of mothers in making vegetable nuggets up to 95%. With this activity, parents who have toddlers gain new skills in modifying healthy food into attractive food for children so that children no longer refuse to eat nutritious food.

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Section: Hasil Dan Pembahasanunclassified

Pengolahan Makanan Sehat Berupa Nugget Sayur sebagai Upaya Pengentasan Stunting pada Balita

Misdawita,

Manalu,

Sormin

et al. 2023

PJPM

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“…Belum pernah ada pembahasan atau diskusi bagaimana meningkatkan penghasilan keluarga dengan menghasilkan produk pangan yang menyehatkan dan bisa menjadi peluang bisnis. Pramudya et al (2021) melaporkan adanya peningkatan pendapatan pada ibu-ibu rumah tangga dengan pelatihan pengolahan nugget wortel. Berdasarkan latar belakang tersebut, maka kegiatan pengabdian kepada masyarakat ini dilakukan.…”

Section: Pendahuluanunclassified

Pemberdayaan Ibu-ibu PKK Di Kelurahan Tawang Rejo, Wonogiri dengan Pelatihan Pembuatan nugget dan sosis Tinggi Serat

Yanti

Riyanto

Dewanti

et al. 2022

prima j comm. empw. serv.

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<p><strong>Empowerment of PKK Group Village in Tawangrejo Wonogiri by Training Making Nugget and Sausage Contains Fiber.</strong> This community service aimed to increase the knowledge of PKK mothers in Tawangrejo village about processing livestock products, especially nuggets and sausages rich in fiber which are healthy and potential to increase the financial income. The service has been carried out in two groups of PKK women, Tawang Rejo sub-district, Jatipurno District, Wonogiri Regency. The service has been held on June 19, 2021. The method used is training and direct practice. The first activity is to provide a questionnaire to measure the level of initial knowledge of respondents about livestock products and how to process them. Next is training on livestock product processing technology and the practice of making livestock products into healthy functional foods because they are rich in fiber and vitamins. The third activity is giving another questionnaire to measure whether the materials and practices presented have succeeded in increasing the knowledge of the respondents. The ingredients used are chicken, broccoli, moringa leaves, corn and peanuts. From this activity, it was found that prior to the activity, knowledge of processing livestock products was only limited to meatballs, partners had never made their own nuggets and sausages. This is because partners do not yet know how to make it. After the extension and practice activities, respondents' knowledge about livestock products and processing methods increased. As much as 79% knowledge of making nuggets increased, while sausage making increased by 100%. As many as 100% of respondents have plans to start a business from processing livestock products, but only 26.4% of respondents will start a business as soon as possible. Partners obtain equipment in the form of an electric meat grinder and a vacuum machine. This service activity is able to increase the knowledge of partners about processing livestock products and open up business opportunities for partners.</p>

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“…Therefore, efforts to diversify preparations are needed with the addition of vegetables, including carrots. Some studies on processed carrots include carrot nugets [1], carrot candy [2], carrot crackers [3], adding carrots to sausage [4], snakehead fish sausages with the addition of carrots [5], carrot jelly candy [6] etc. Based on the above, to increase the amount of diversification of carrot-based processed foods, including suction pudding.…”

Section: Introductionmentioning

confidence: 99%

Chemical And Organoleptic Quality Of Suction Pudding With Variations In The Type And Concentration Of Carrot Extract (Daucus carota L.)

L Listiana,

Kurnia Hartati,

Bambang Sigit

2024

SAGA

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Carrots are one type of vegetable that is rich in vitamin A. In order to increase carrot consumption, it is necessary to diversify carrot-based preparations, among others, by adding carrots to the pudding suction. This study aims to determine the effect of the interaction of the type and concentration of wotel extract on the chemical and organoleptic quality of lipo pudding as functional food. The research method used is experimental laboratory with Complete Random Design (RAL) research design which is arranged factorially with 2 (two) factors. The first factor is the type of carrot extract, namely boiled carrot extract and fresh carrot extract. The second factor is the difference in carrot extract concentration, which is 7%, 10% and 13% carrot extract. Each treatment factor was repeated 3 (three) times resulting in 18 trials. Observational variables include β-carotene tests, crude fiber tests, reduction sugar tests, and organoleptic tests. Based on the results of the study showed that the interaction between different types and carrot extracts had no real effect on β-carotene levels, crude fiber levels, sugar reduction levels. The best treatment in this study was the F2B treatment, namely suction pudding with the addition of fresh carrot extract with a concentration of 10% with the highest Yield Value (NH) of 0.87. The criteria for the parameters of the study were β-carotene content = 983.0 ppm, crude fiber content = 2.1%, reduced sugar content = 14.37%, color = 5.05 (somewhat like), taste = 5.07 (somewhat like), aroma = 4.67 (somewhat like), and chewiness = 4.71 (somewhat like).

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Peningkatan Pendapatan Melalui Pelatihan Pengolahan Wortel Menjadi Nugget Sehat Dan Bergizi Bagi Ibu Rumah Tangga

Cited by 3 publications

References 0 publications

Pengolahan Makanan Sehat Berupa Nugget Sayur sebagai Upaya Pengentasan Stunting pada Balita

Pengolahan Makanan Sehat Berupa Nugget Sayur sebagai Upaya Pengentasan Stunting pada Balita

Pemberdayaan Ibu-ibu PKK Di Kelurahan Tawang Rejo, Wonogiri dengan Pelatihan Pembuatan nugget dan sosis Tinggi Serat

Chemical And Organoleptic Quality Of Suction Pudding With Variations In The Type And Concentration Of Carrot Extract (Daucus carota L.)

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