scholarly journals Gemar Makan Ikan untuk Kecerdasan Anak Sekolah di MTS Al-Maidar Pandan Kabupaten Tapanuli Tengah

2021 ◽  
Vol 6 (3) ◽  
pp. 455-464
Author(s):  
Emma Suri Yanti Siregar ◽  
Tengku Muhammad Ghazali ◽  
Rosmasita Rosmasita ◽  
Dian Fitria ◽  
Juliana Pebrina Siburian ◽  
...  
Keyword(s):  
Amino Acids ◽  
Young People ◽  
Natural Resources ◽  
Protein Content ◽  
Community Service ◽  
Fish Consumption ◽  
Nutritional Value ◽  
Daily Consumption ◽  
High Protein Content ◽  
Service Activity

 Indonesia is a maritime country that has many marine natural resources. Central Tapanuli Regency has a position close to the sea. Even though fish has a high protein content with amino acids, students or young people still like to eat fish a little. So it is necessary to provide information and at the same time invite the younger generation to like to eat fish to increase their intelligence. This community service activity was carried out at MTS Al-Maidar Pandan, Pandan District, Central Tapanuli Regency. The method of implementing this service activity is done by providing socialization about the importance of eating fish for MTS Al Maidar students. The outcomes achieved are increasing students' knowledge about the benefits of fish consumption and the nutritional value contained in fish as well as providing students' understanding with the knowledge to be able to distinguish between fish that are suitable for daily consumption or not.

scholarly journals MERINTIS SOCIAL ENTREPRENEURSHIP DENGAN MENGEMBANGKAN KARAKTER PEDULI LINGKUNGAN PADA REMAJA CEPOKOJAJAR

2019 ◽  
Vol 25 (3) ◽  
pp. 125
Author(s):  
Astuti Wijayanti ◽  
Tias Ernawati ◽  
Laily Rochmawati Listiyani ◽  
Rini Nurhayati
Keyword(s):  
Food Security ◽  
Young People ◽  
Community Service ◽  
Social Entrepreneurship ◽  
Organic Waste ◽  
Social Entrepreneur ◽  
Service Activity ◽  
Discussion Question ◽  
Regular Training ◽  
Starting A Business

Pertanian merupakan bidang yang sangat strategis untuk dikembangkan terutama oleh remaja agar memiliki kepedulian dengan lingkungan sekaligus juga membangun jiwa social entrepreneur. Kegiatan pengabdian kepada masyarakat ini memiliki tujuan untuk memotivasi remaja Cepokojajar Sitimulyo Piyungan Bantul untuk meningkatkan rasa kepedulian terhadap lingkungan melalui wirausaha di bidang pertanian. Kegiatan ini dilaksanakan dengan metode diskusi, tanya jawab dan praktik yang dikemas dalam kegiatan sosialisasi serta simulasi. Materi yang diangkat yaitu tentang ketahanan pangan, perawatan tanaman, pembuatan nutrisi tumbuh, dan pupuk kompos dalam biopori, dan social entrepreneurship. Peserta nampak antusias dan kegiatan terlaksana dengan baik dan lancar. Hasil kegiatan ini antara lain: 1) remaja mampu mempraktikkan perawatan tanaman, pembuatan nutrisi tumbuh, pembuatan pupuk kompos dalam biopori; 2) remaja termotivasi untuk memulai peduli terhadap lingkungan dengan mengelola sampah rumah tangga/sampah organik dan menanam tanaman; dan 3) remaja termotivasi untuk memulai merintis usaha. Karangtaruna hendaknya dapat mengikuti pelatihan secara berkala sehingga potensi mereka dapat semakin berkembang dan bermanfaat bagi sekitarnya.Kata Kunci: peduli lingkungan, social entrepreneurshipAbstractAgriculture is a very strategic field to be developed specially by adolescents so that they have concern for the environment while also building a social entrepreneur spirit. This community service activity aims to motivate young people in Cepokojajar Sitimulyo Piyungan Bantul to increase their sense of care for the environment through entrepreneurship in agriculture. This activity is carried out with the method of discussion, question and answer and practice that is packaged in socialization and simulation activities. The material raised is about food security, plant care, manufacturing of growing nutrients, and compost fertilizer in bio pores, and social entrepreneurship. The participants seemed enthusiastic and the activities carried out well and smoothly. The results of these activities include: 1) adolescents are able to practice plant care, manufacture growing nutrients, compost fertilizer in bio pores; 2) youth are motivated to start caring for the environment by managing household / organic waste and growing plants, and 3) teenagers are motivated to start starting a business. Karangtaruna should be able to take part in regular training so that their potential can further develop and benefit the surrounding area.Keywords: care for the environment, social entrepreneurship.

scholarly journals The Pelatihan Pengembangan Biskuit Yang Diperkaya Tepung Pisang Tongka Langit Dan Ikan Cakalang Di Desa Waiheru Kota Ambon

2021 ◽  
Vol 5 (4) ◽  
Author(s):  
Muhamad Asrar
Keyword(s):  
Community Service ◽  
Nutritional Value ◽  
Skipjack Tuna ◽  
Knowledge And Skills ◽  
Service Activity ◽  
Banana Flour

The purpose of this community service activity is to increase the knowledge and skills of mothers in making Tongka Langit banana and skipjack flours and processing them into biscuits. The method used in this community service activity consists of the preparation of participants, locations, tools and materials, implementation of activities with the delivery of materials and practices. The results of the activity were 30 mothers attended, there was an increase in participants' knowledge about the nutritional value and benefits of tongka langit bananas, skipjack fish, how to make flour and biscuits enriched with tongka langit bananas and skipjack flours. All participants were able/skilled in making biscuits enriched with banana flour tongka Langit and skipjack tuna.

Insight into the gastro-duodenal digestion resistance of soybean proteins and potential implications for residual immunogenicity

2017 ◽  
Vol 8 (4) ◽  
pp. 1599-1610 ◽  
Author(s):  
Elisabetta De Angelis ◽  
Rosa Pilolli ◽  
Simona L. Bavaro ◽  
Linda Monaci
Keyword(s):  
Protein Content ◽  
Nutritional Value ◽  
Adverse Reactions ◽  
High Protein ◽  
Soybean Proteins ◽  
Human Diet ◽  
High Protein Content ◽  
Insight Into

Soy is an important component of the human diet thanks to its nutritional value and high protein content; however, it also represents a risk for allergenic consumers due to its potential to trigger adverse reactions in sensitized individuals.

scholarly journals Development of Formulation and Production Technology of Fish Pate for Therapeutic and Prophylactic Purposes

2019 ◽  
Vol 8 (5C) ◽  
pp. 1355-1359 ◽  
Keyword(s):  
Amino Acids ◽  
Protein Content ◽  
Vegetable Oil ◽  
Production Technology ◽  
Nutritional Value ◽  
Well Being ◽  
Essential Amino Acids ◽  
Health Conditions ◽  
Human Diet ◽  
Production Scheme

This paper presents the method of preparation of fish pate from pike or bream and additionally comprising pumpkin, vegetable oil, seaweed. Detailed fish pate production scheme is described. The developed fish pate has good sensory properties with high nutritional value. The protein content varied from 17.1 to 18.0% with high presence of essential amino acids, such as valine 97.5 mg/100g, isoleucine 93.8 mg/100g, threonine 79.1 mg/100g and tryptophan 18.4 mg/100g. Scientifically grounded fish pate formulation and production technology can lead to enrich human diet with healthy nutrients and improve human well-being and health conditions.

scholarly journals Nutritional Value and Potential Chemical Food Safety Hazards of Selected Traditional and Conventional Pork Hams from Poland

2017 ◽  
Vol 2017 ◽  
pp. 1-10 ◽  
Author(s):  
Michał Halagarda ◽  
Władysław Kędzior ◽  
Ewa Pyrzyńska
Keyword(s):  
Comparative Analysis ◽  
Sodium Chloride ◽  
Food Safety ◽  
Protein Content ◽  
Nutritional Value ◽  
Manufacturing Processes ◽  
Safety Hazards ◽  
High Protein Content ◽  
Regional Food ◽  
Retail Prices

Consumers no longer look for food characterized only by health safety and proper nutritional value. As a result, an increased interest in traditional and regional food can be observed. The aim of this paper is to analyze the results of a comparative analysis of three types of hams: traditional products registered on the List of Traditional Products of the Polish Ministry of Agriculture and Rural Development, then products whose names, retail prices, appearance, and manufacturer’s description suggest traditional methods of production, and finally conventional hams. The results show that traditional hams are characterized by the highest nutritional value among the analyzed groups of products. They have the lowest water and a high protein content. In addition, traditional hams are distinguished by a low concentration of sodium chloride and no addition of phosphates. The residues of nitrites and nitrates indicate their moderate use in manufacturing processes.

scholarly journals Pemanfaatan Limbah Sagu Sebagai Bahan Pakan Ternak di Desa Pemakuan Laut, Sungai Tabuk, Kabupaten Banjar, Kalimantan Selatan

2021 ◽  
Vol 6 (2) ◽  
pp. 149-155
Author(s):  
Wiwin Tyas Istikowati ◽  
Budi Sutiya ◽  
Sunardi Sunardi ◽  
Sunardi Sunardi
Keyword(s):  
Community Service ◽  
Nutritional Value ◽  
Fermentation Process ◽  
Main Product ◽  
Animal Feed ◽  
Growth Media ◽  
Selling Price ◽  
Processing Waste ◽  
Service Activity ◽  
Sago Waste

Sago plants can be used from leaves, fronds, and stems with the main product of sago starch from the stem. In the production process, the sago plants used are 7-8 years old. The productivity of sago palms in Pemakuan Laut village is around 200 kg starch/stem with a selling price of Rp. 3,500/kg in wet conditions and Rp. 7,500/kg of dry sago flour. Sago processing waste has not been utilized yet by the community even though the waste can still be used for other purposes such as animal feed, hardboard, fuel, plant growth media, and fertilizer. Sago waste is a problem in the Pemaku Laut village environment because the waste has accumulated while the location for disposing of it is limited. Therefore, in this community service activity training was carried out in making animal feed (poultry) using sago dregs. The method used is fermentation. From the activities carried out, it was known that all the participants had started to utilize sago dregs, but the preliminary process had not been carried out, the dregs were directly given to livestock. In this training, sago dregs processing is carried out using the fermentation process. From the training, it can be seen that the community already knows the process of processing the dregs before giving it livestock to increase its nutritional value.

scholarly journals Analisis Kadar Protein Dan Tingkat Kesukaan Nugget Ikan Gabus Dengan Penambahan Tepung Wortel

2018 ◽  
Vol 1 (1) ◽  
pp. 37
Author(s):  
Yulianti Yulianti ◽  
Khairun Mutia
Keyword(s):  
Protein Content ◽  
Nutritional Value ◽  
High Protein ◽  
Second Phase ◽  
High Protein Content ◽  
Randomized Design ◽  
Time Test ◽  
Completely Randomized Design ◽  
Two Phases ◽  
Tapioca Flour

Snakehead fish one species of freshwater having high protein content. In addition snakehead fish has a lot of meat and white so that it can be processed into products such as nuggets. The addition of carrot flour nuggets in processing aims to increase the nutritional value and reduce the use of a binder such as flour. This research uses the method developed consists of two phases,  in the first making carrot flour and the second phase of making nuggets snakehead fish with formulation flour carrot (20g , 30g, 40g) , tapioca flour ( 80g , 90g, 70g) and wheat flour (50g, 30g, 40g). Data analysis using a completely randomized design (CRD) with three time test. The results snakehead fish nuggets are a high protein content from 16.03 to 24.7% and and favored by the panel both in terms of taste, color, aroma and texture. Keyword : snakehead fish, nugget, carrot

scholarly journals Pemberdayaan Masyarakat Di Desa Kalikurmo Berbasis Kearifan Lokal

2020 ◽  
Vol 1 (1) ◽  
pp. 70-79
Author(s):  
Yohanes Martono ◽  
Maria Endah Retno Palupi ◽  
Betsy Felita ◽  
Sekar Nurani Saptaningtyas ◽  
Bereka Meidelivia Raharjianti ◽  
...  
Keyword(s):  
Natural Resources ◽  
Community Service ◽  
Food Products ◽  
Appropriate Technology ◽  
Processing Technology ◽  
Processed Food ◽  
Post Harvest ◽  
The People ◽  
Service Activity ◽  
Corn Processing

This community service activity is aimed at empowering the people of Kalkurmo Village, Beringin District, Semarang Regency through the processing of local natural resources. The appropriate technology being trained is the processing of corn into modified flour which can then be processed into various processed food products. Activities carried out in the form of training and community assistance to master post-harvest corn processing technology. Corn has been successfully processed into flour by fermentation and acetylation and then made into cookies. Cookies products can be used as processed food products to be marketed.

scholarly journals Pemanfaatan program CSR perusahaan untuk pemberdayaan perekonomian masyarakat Kabupaten Pelalawan di masa pandemi Covid-19

2020 ◽  
Vol 2 ◽  
pp. 77-83
Author(s):  
Andrew Shandy Utama
Keyword(s):  
Natural Resources ◽  
Community Service ◽  
Limited Liability ◽  
Farming System ◽  
Village Community ◽  
The People ◽  
Lecture Method ◽  
Service Activity ◽  
The Government ◽  
The Village

The Covid-19 pandemic that hit Riau Province had an impact on the economy of the community, including the people of Palas Village. Apart from expecting financial assistance from the government, one of the opportunities that the Palas Village community can take advantage of to develop the village economy is to take advantage of the CSR programs of companies operating in Pelalawan Regency. This community service aims to explain the use of the company's CSR program to empower the community's economy during the Covid-19 pandemic. The method of implementation used in community service activities uses the lecture method accompanied by direct dialogue with the community. Based on Article 74 of Law Number 40 of 2007 concerning Limited Liability Companies, it is stated that companies that carry out their business activities in the field of natural resources and / or fields related to natural resources are required to carry out CSR. The CSR program of PT RAPP that can be used by the people of Palas Village to build their economy is the Integrated Farming System program and the UMKM program. Before being given legal counseling, only 17.5% of the 20 participants knew the law regarding CSR. After being given legal education, there was an increase to 75% of the 20 participants who answered correctly. This means that this community service activity has succeeded in increasing the understanding of the Palas Village community.

scholarly journals Empowering Women through Mangrove Batik Business in Percut Sei Tuan, North Sumatera

2020 ◽  
Vol 5 (2) ◽  
pp. 218-222
Author(s):  
Muhammad Zulham efendi Sinaga ◽  
Ridahati Rambey
Keyword(s):  
Natural Resources ◽  
Community Service ◽  
Wood Species ◽  
Mangrove Forest ◽  
Family Income ◽  
Community Empowerment ◽  
Natural Dyes ◽  
Women's Groups ◽  
Service Program ◽  
Service Activity

One of the efforts to improve community welfare is through community empowerment activities. Through the Community Service Program for women's groups in Percut Sei Tuan, it is hoped that women can increase family income. Available natural resources such as natural dyes made from wood around the mangrove forest can be used to support batik products with natural dyes. Types of natural dyes include those from the wood species Rhizopora, Avicennia, Ceriop, Bruguiera. In this service activity the group has made products in the form of handkerchiefs and printed batik cloths.

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