Publication Search

Regarding the Utilization of Non-Fat Tempeh Powder as a Functional Food Based on Local Potential. The activity was conducted in Baturan Village, Colomadu District, Karanganyar Regency, involving 55 members of the PKK (Family Welfare Empowerment) cadre. The community service method employed a Community-Based Research (CBR) approach combined with Asset-Based Community Development (ABCD). The activities included participatory counseling, group discussions, and evaluation through pre-tests and post-tests. The results demonstrated an increase in knowledge, a shift in attitudes, and a growing awareness among the PKK cadre regarding the importance of functional food based on non-fat tempeh. Furthermore, the cadre emerged as peer educators with the potential to drive program sustainability at the community level. This community service proves that community-based counseling is effective in fostering initial social transformation towards healthier and more self-reliant food consumption patterns.

This student aims to determine how BPNT contributes community in Sipatana District, Gorontalo City. Method used is qualitative findings show that the implementation of BPNT in Sipatana District, particularly in Molosipat U and Tanggikiki sub-districts, has been carried out in accordance with the statutory regulations of 2019 regarding the indicators of power distribution and actor strategies, without any personal intervention in determining beneficiary eligibility. Regarding the characteristics of the implementing institutions, coordination among agencies from the district level to RT/RW has run well and has been conducted transparently and participatively to ensure that the assistance is well-targeted. However, on the indicators of implementer compliance and responsiveness, several obstacles are still found such as delays in disbursement, a lack of direct socialization to the community, and slow responses from the sub-district office in handling complaints from beneficiary families (KPM). These conditions lead to a lack of optimal understanding among beneficiaries regarding the mechanism of aid distribution. Additionally, the impact of BPNT on improving beneficiary welfare remains consumptive in nature and has not fully encouraged economic independence among poor households. Therefore, improvements in service effectiveness, two-way communication, and periodic evaluation are required to enhance BPNT’s contribution in reducing poverty rates and achieving sustainable community welfare.

The Non-Cash Food Assistance Program (BPNT) is a government policy aimed at reducing the expenditure burden of poor households through the provision of food assistance in non-cash form. However, its implementation at the village level still faces various challenges. This study aims to analyze the effectiveness of the BPNT Program in Tolotio Village, Tibawa District, Gorontalo Regency, and to identify the factors influencing its implementation. This research employed a qualitative approach with a descriptive method. Data were collected through in-depth interviews, field observations, and document analysis involving village government officials, the Social Affairs Office, BPNT facilitators, and beneficiary communities. The results indicate that the implementation of BPNT in Tolotio Village is relatively effective in supporting food needs and enhancing the independence of Beneficiary Families (KPM). Nevertheless, several issues remain, including inaccurate targeting of beneficiaries, limited technological literacy, and insufficient transparency and updating of beneficiary data. The factors affecting program effectiveness include the availability of implementing resources, the support of physical facilities and technology, the effectiveness of communication among stakeholders, and the level of community acceptance and response. The findings imply the need for regular data updating, improved socialization, and strengthened coordination and supervision to ensure that the BPNT Program is implemented more fairly, accurately targeted, and sustainably.

Non-Cash Food Assistance (BPNT) is a government assistance program aimed at poor or underprivileged communities, distributed monthly through electronic accounts and used specifically to purchase basic necessities at designated E-Warong stores. However, in reality, the implementation of the BPNT program in the field still faces comprehensive challenges, such as issues related to targeting inaccuracy and the quality of food obtained by KPM not always meeting standards. The purpose of this study is to explore the evaluation of the Non-Cash Food Assistance (BPNT) program policy through a Systematic Literature Review (SLR) approach, so that researchers can trace various empirical findings regarding the implementation of the Non-Cash Food Assistance program policy in several regions. The policy evaluation model used is William N Dunn's model, which includes six indicators, namely effectiveness, efficiency, adequacy, equity, responsiveness, and accuracy. The results of this study are expected to provide a comprehensive and in-depth picture of the phenomenon being studied in an objective and systematic manner, and can be used as a reference for government agencies in evaluating and optimizing the implementation of the BPNT program policy so that it becomes a more effective and sustainable social assistance program.

Gingerbread merupakan kue kering yang terbuat dengan bahan dasar tepung terigu dengan campuran jahe dan bubuk kayu manis. Ketergantungan penggunaan tepung terigu pada pembuatan produk pangan sampai saat ini masih sangat tinggi, salah satu upaya untuk mengurangi penggunaan tepung terigu adalah dengan memanfaatkan tepung kentang sebagai pengganti tepung terigu. Jahe memiliki beragam jenis dan karakteristik yang berbeda, penggunaan jahe yang biasanya yang digunakan dalam pembuatan gingerbread yang sering dijumpai dipasaran berupa jenis jahe merah, jahe gajah dan jahe emprit. Penelitian ini bertujuan untuk mengkaji pengaruh jenis dan bentuk jahe terhadap kualitas gingerbread cookies. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 2 perlakuan jenis jahe yaitu jahe gajah dan jahe merah, dan dalam bentuk bubuk dan cair. Hasil penelitian menunjukkan perlakuan jenis jahe berupa bubuk dan cair menunjukkan pengaruh signifikan terhadap parameter fisik dan organoleptik produk. Penggunaan jahe bubuk cenderung meningkatkan kekerasan, serat kasar, dan daya kembang, serta menghasilkan warna yang lebih gelap dan tekstur yang lebih padat. Sebaliknya, jahe cair menghasilkan gingerbread yang lebih lembut, berwarna lebih cerah, dan tekstur lebih rapuh. Analisis sensoris menunjukkan preferensi konsumen terhadap gingerbread dengan perlakuan jahe cair dari segi warna dan aroma lebih disukai, sementara dari aspek tekstur dan kekerasan, jahe bubuk lebih disukai.  

Indonesia merupakan negara yang kaya akan sumber daya alam, termasuk berbagai jenis umbi-umbian yang berpotensi dimanfaatkan sebagai bahan pangan alternatif, salah satunya adalah umbi ganyong. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung pati ganyong terhadap rasa dan tekstur brownies, serta tingkat kesukaan konsumen terhadap brownies. Penelitian ini menggunakan metode eksperimen dengan pendekatan kuantitatif. Perlakuan yang diberikan berupa substitusi tepung pati ganyong dengan konsentrasi 0%, 25%, 50%, dan 75% terhadap total tepung dalam adonan brownies. Data dikumpulkan melalui uji organoleptik oleh 73 panelis tidak terlatih yang menilai dari aspek rasa, tekstur, tingkat kesukaan. Analisis data dilakukan dengan uji normalitas, homogenitas, ANOVA satu arah untuk mengetahui ada tidaknya pengaruh signifikan antar perlakuan. Hasil penelitian menunjukkan bahwa subtitusi tepung pati ganyong memberikan pengaruh signifikan terhadap atribut rasa brownies pada konsentrasi penambahan tepung ganyong sebanyak 25%,  atribut tekstur brownies pada konsentrasi penambahan tepung ganyong sebanyak 75%. Tingkat kesukaan konsumen terhadap brownies tertinggi pada konsentrasi penambahan tepung ganyong sebanyak 50%. Penelitian ini menunjukkan bahwa tepung pati ganyong berpotensi menjadi bahan baku alternatif dalam pembuatan brownies sekaligus mendukung pemanfaatan sumber daya pangan lokal yang lebih luas.

Mutu dalam pengolahan pangan menjadi hal penting untuk menjamin produk yang aman, higienis, dan berkualitas. Suatu produk dikatakan bermutu apabila mampu memenuhi standar mutu yang telah ditetapkan oleh pihak terkait dalam hal ini adalah Standar Nasional Indonesia (SNI). Penelitian ini dilakukan untuk mengevaluasi kualitas kimia dari produk kupang krispi yang dihasilkan oleh UD. Bunda Foods, dengan menitikberatkan pada tiga parameter utama yaitu kadar air, kadar abu, dan kadar protein. Kupang krispi dipilih sebagai bahan uji karena merupakan inovasi olahan hasil laut yang memiliki nilai gizi tinggi serta daya simpan yang baik, sehingga potensial dijadikan produk camilan unggulan. Metodologi penelitian mengacu pada Standar Nasional Indonesia (SNI) 8272:2016 tentang kerupuk ikan, mengingat belum tersedia standar khusus untuk kupang krispi. Pengujian kadar air menggunakan metode gravimetri, analisis kadar abu dilakukan melalui proses pembakaran pada suhu 550°C, dan pengukuran kadar protein menggunakan metode Kjeldahl. Hasil pengujian menunjukkan bahwa kadar air berada pada rata-rata 6,75%, kadar protein mencapai 19,20%, dan kadar abu sebesar 2,5%. Jika dibandingkan dengan ketentuan dalam SNI, kadar air dan protein telah memenuhi standar mutu yang ditetapkan, namun kadar abu jauh melebihi batas maksimal yang diperbolehkan sebesar 0,2%. Kupang krispi memiliki mutu kimia yang baik dari sisi nutrisi dan ketahanan produk, namun masih diperlukan perbaikan terutama dalam mengendalikan kadar abu yang tinggi. Oleh karena itu, peningkatan sanitasi dalam proses produksi dan pemilihan bahan baku yang lebih bersih menjadi penting agar produk dapat memenuhi standar nasional secara menyeluruh dan mampu bersaing secara optimal di pasar.

Per capita expenditure is an important indicator of household welfare because it reflects the economic capacity and consumption patterns of the community, as explained in Engel's Law. In regions with diverse geographical characteristics such as Papua Province, spatial analysis is needed to understand the variations in expenditure between districts/cities and the differences between urban and rural areas. This study aims to analyze the spatial distribution of per capita expenditure percentages for food and non-food items in nine districts/cities in Papua Province during the 2022–2024 period. The research data was sourced from the National Socioeconomic Survey (Susenas). The methods used included quantile-based choropleth mapping using QGIS, attribute data merging through table joins, and Pearson's correlation test to evaluate the consistency of spending patterns between years. The analysis results show that food and non-food spending patterns were relatively stable during the observation period with high correlation values (r = 0,85–0,93), although spatial variations between regions were still apparent. Mamberamo Raya Regency consistently had the highest proportion of food spending (>68%), while Jayapura City showed the lowest proportion. These findings indicate spatial disparities related to urbanization levels and economic access. Spatial visualization proved effective in revealing regional disparity patterns that were not fully apparent through conventional statistical tables and has the potential to support the formulation of more evidence-based regional development policies.  

Penelitian ini mengkaji identitas visual merek Pia Saronde—salah satu produk kuliner khas Gorontalo—dengan menggunakan pendekatan semiotika yang berlandaskan teori Roland Barthes. Sebagai salah satu UMKM yang bergerak di sektor pangan, merek ini sangat bergantung pada peran logo untuk membentuk persepsi konsumen, memperkuat posisi merek, serta membedakannya dari produk lain dalam persaingan pasar. Penelitian ini bertujuan menelaah struktur visual yang membentuk logo, menginterpretasikan makna denotatif dan konotatif yang muncul, serta menilai sejauh mana logo tersebut mampu merepresentasikan nilai-nilai budaya lokal. Penelitian ini menggunakan metode deskriptif kualitatif dengan memadukan pengamatan visual terhadap logo dan kajian pustaka yang relevan. Hasil analisis menunjukkan bahwa kombinasi warna kuning dan coklat pada logo mampu menimbulkan kesan hangat, manis, dan menggugah selera, sedangkan bentuk tipografi yang melengkung menghadirkan citra tradisional, akrab, dan bernuansa rumahan. Selain itu, penggunaan nama “Saronde” menciptakan hubungan simbolis dengan Pulau Saronde yang terkenal, sehingga memperkuat keterikatan merek terhadap identitas daerah. Secara keseluruhan, temuan penelitian ini menunjukkan bahwa logo tersebut berhasil mengomunikasikan keterkaitan budaya dan citra kuliner yang diusung produk. Meskipun demikian, penelitian ini merekomendasikan adanya pengembangan pada beberapa elemen simbolik dan peningkatan adaptasi visual untuk kebutuhan media digital guna memperkuat daya saing merek.

The National Food Assistance Program (Non-Cash Food Assistance/BPNT) is one of the social policy instruments designed by the Indonesian government to enhance food security and improve the welfare of poor households. This research aims to analyze the effectiveness of this program by assessing its accessibility, targeting accuracy, commodity quality, and its impact on household expenditure and stability of food consumption.The research methodology uses a descriptive-analytical approach, combining secondary data from official government reports and academic literature with primary data in the form of a limited survey of beneficiaries.The results of the analysis indicate that the program is quite effective in increasing poor households' access to staple foods, primarily through the more transparent and flexible non-cash distribution mechanism. However, several constraints are still found, including inaccurate targeting of beneficiaries, variation in food quality at the e-warung level, and the limited digital literacy of some households.Nevertheless, the program is proven to be able to reduce the burden of food expenditure and improve consumption quality, thereby contributing positively to the welfare of poor households. This research suggests improving the validation of beneficiary data, supervising distribution, and expanding food and digital education for the community to further optimize the program's effectiveness.

Food safety is crucial for maintaining public health, especially in rural areas that face limitations in knowledge and resources to detect harmful substances in food products. The PKK Group of Borisallo Village, Gowa Regency, has great potential to become an agent of food safety education and monitoring. However, they still face limitations in understanding the impact of pathogenic microbes, pesticide residues, and harmful chemicals such as formalin, borax, and synthetic dyes. This Community Service Program (PKM) aims to enhance the knowledge and skills of PKK members through education and training on detecting harmful substances using simple organoleptic methods and household tests. The activities include counseling, self-detection demonstrations, and providing supporting tools such as portable stoves and frying pans for home practice. The results show a significant improvement in participants' knowledge, especially regarding the characteristics of contaminated food and natural inspection techniques. The PKK group also showed high enthusiasm in disseminating food safety information. This program enhances the capacity of PKK as agents of change, strengthens the culture of food safety at the household level, and supports sustainable education through collaboration with the village government and health centers. It is hoped that this can be replicated in other villages.

Nutritional problems during the growth phase of adolescent are mostly caused by consumption patterns. The most commonly used eating patterns during adolescent are foods that are high in calories, fat, sugar and salt. The habits of an unhealthy eating pattern can affect nutritional status. The foods most consumed by adolescent are often junk food and caffeinated beverages. All kinds of food and drinks are easily found around campuses surrounded by student. The purpose of this study was to determine the relationship between junk food consumption and caffeinated beverages to the nutritional status of students of the Faculty of Technology and Food Industry at Slamet Riyadi University, Surakarta. The respondents involved were students aged 18-24 years. Data was collected using a questionnaire and interview to the student. Data were analyzed using Chi-Square test. The results showed that factor affecting the nutritional status of student was mother’s education (p=0,000) and father’s education (p=0.000). Factors that do not affect nutritional status were energy intake (p=0.545), protein (p=0.085), fat (p=0.204) and carbohydrate (p=0.112), the amount of pocket money (p=0.310), the consumption level of junk food (p=0.671) and caffeinated drinks (p=0.535). The results showed that there was no significant relationship between the consumption patterns of junk food and caffeinated drinks on the nutritional status of students of the Faculty of Food Technology and Industry at Slamet Riyadi University, Surakarta. Permasalahan gizi yang terjadi saat pertumbuhan fase remaja lebih banyak disebabkan karena pola konsumsi.  Pola makan yang sering diterapkan pada masa remaja adalah makanan tinggi kalori, lemak, gula, dan garam. Pola makan yang tidak sehat dapat mempengaruhi status gizi seseorang. Makanan yang paling banyak dikonsumsi oleh kalangan remaja masuk dalam kategori junk food dan juga minuman berkafein. Makanan dan minuman kategori ini mudah ditemukan di sekitar kampus yang dikelilingi mahasiswa. Tujuan pada penelitian ini ialah menentukan hubungan pola konsumsi junk food dan minuman berkafein terhadap status gizi mahasiswa Fakultas Teknologi dan Industri Pangan di Universitas Slamet Riyadi, Surakarta. Responden yang terlibat ialah mahasiswa berusia 18-24 tahun. Pengumpulan data menggunakan kuesioner dan wawancara kepada mahasiswa. Analisis data menggunakan uji Chi-Square. Hasil penelitian menunjukkan bahwa faktor yang mempengaruhi status gizi mahasiswa adalah pendidikan ibu (p=0.000) dan pendidikan ayah (p=0.000). faktor yang tidak mempengaruhi status gizi ialah asupan energi (p=0.545), protein (p=0.085), lemak (p=0.204) and karbohidrat (p=0.112), jumlah uang saku (p=0.310), tingkat konsumsi junk food (p=0.671) dan minuman berkafein (p=0.535). Hasil penelitian menunjukkan tidak terdapat hubungan signifikan antara pola konsumsi junk food dan minuman berkafein terhadap status gizi mahasiswa Fakultas Teknologi dan Industri Pangan Universitas Slamet Riyadi, Surakarta.

Food safety is crucial for public health, particularly in rural areas with limited access to information and food additive (BTP) detection tools. The PKK group in Borisallo Village faces challenges due to low awareness about the dangers of BTP such as formalin, borax, Rhodamin B, methanol yellow, and synthetic sweeteners, as well as limited skills in detecting these substances. This Community Service (PKM) program aims to enhance the knowledge and skills of PKK members through education and training on natural BTP detection and food processing. Methods include counseling, demonstrations using organoleptic and household tests, and practicing with natural alternatives for preservatives, sweeteners, and food colorings. Results showed a significant increase in participants' understanding and detection ability, as seen in the pretest and posttest evaluations. The provision of portable stoves and pans also ensures sustainability of the activities. This program strengthens the PKK's role in food safety supervision at the village level and suggests further training, additional detection tools, and more collaboration with health centers and local governments to sustain the initiative.

This community service program was carried out in Karangharja Village with the aim of strengthening environmental awareness, promoting tree-planting initiatives, and establishing the foundation for household-level food security. The program employed the Asset Based Community Development (ABCD) approach through the stages of discovery, dream, design, define, and destiny, ensuring that all activities were rooted in local potential and community participation. The results indicate an increase in residents’ involvement in reforestation, productive home-garden utilization, and stronger collaboration between village authorities, farmer groups, Islamic educational institutions, and local community organizations. Furthermore, the community began forming self-help groups to ensure sustainability, while Islamic-value-based environmental education successfully encouraged behavioral changes and early ecological awareness among children. These findings confirm that the ABCD approach is effective in enhancing community-based food security and environmental awareness.

This study investigates the implementation of the food security program and the establishment of independent economic pillars in Patempuran Village, Kalisat, Jember, by focusing on the central role of the Patempuran Sejahtera Village-Owned Enterprise (BUMDes). Using a qualitative approach with a case study design, this study explores the strategies, achievements, and challenges of program implementation in integrating two of the village's main agricultural potentials: soybean cultivation and livestock. The core finding is the formation of an Integrative Management Model in which the BUMDes acts as the primary institutional driver, synergizing the soybean and livestock sectors. The BUMDes successfully fulfills its dual function: as an economic institution (generating a net profit of approximately IDR 9 million from 1.8 hectares of soybean cultivation) and as a social institution empowering the community through job creation and additional income. This success is closely linked to the high level of active community participation, in line with Stakeholder Theory in strengthening legitimacy and a sense of shared ownership. However, implementation faces significant challenges, including irrigation constraints in hilly areas, livestock health risks, and a manual financial recording system (based on a simple Excel spreadsheet), which limits managerial capacity and full accountability. This study recommends immediate modernization of the accounting system, strategic investment in irrigation infrastructure, and strengthening intensive technical assistance to ensure long-term sustainability and equitable partner productivity.

The Food Empowerment Extension program through Urban Farming was implemented based on an analysis of the conditions in Mancak District and its environment, using a SWOT analysis. The SO strategy resulted in the development of a community-based urban farming model supported by simple technology to meet local market needs. This relates to: a) The limitations of local food self-sufficiency in Serang Regency can be addressed through the Urban Farming concept; b) The Urban Farming concept can increase community participation in the local, inclusive, and sustainable food economy. The purpose of this extension program is to achieve sustainable food independence in Mancak District, Serang Regency. It is also recommended to provide physical, moral, and material support to the community and farmer groups, especially those related to the implementation of the Urban Farming concept, and to encourage and support the research and development process for various Urban Farming methods

This study seeks to examine how halal certification policies are implemented as a strategy to expand market access for food-based MSMEs in Dumai City. Using a literature review within a qualitative descriptive framework, the research explores the regulatory foundation, the Free Halal Certification Program (SEHATI), and the respective roles of BPJPH, local government, and MUI. Findings indicate that halal certification functions not only as a form of religious assurance but also as an economic tool that increases consumer confidence, widens the halal product market, and strengthens the competitiveness of local MSMEs. The SEHATI initiative in Dumai has effectively boosted business participation and raised public understanding regarding the significance of halal labeling. It has also contributed to turnover growth of up to 45%, empowered women-led enterprises, and reinforced Dumai’s positioning as a leading halal culinary destination. Despite these achievements, challenges remain, including a limited number of halal facilitators, inadequate digital literacy among business operators, and insufficient coordination across involved institutions.

This community service activity focuses on the utilization of Talas Beneng (Xanthosoma undipes K. Koch), a tuberous plant native to Banten Province, as a healthy alternative food source free from gluten and casein. The program was implemented through the Holistic School Field Introduction (PLP) by students from Sultan Ageng Tirtayasa University at State Special School 02 Serang City. The method employed was qualitative, with a direct practice approach through training in preparing various processed products based on talas beneng, such as steamed cakes, brownies, cookies, and sticks. The activity involved three intellectually disabled students from junior and senior high school levels, along with PLP students and a culinary arts teacher. The primary objectives of the program were to enhance life skills, independence, and awareness of the importance of diversifying healthy local food sources. The results indicate an improvement in participants' abilities to recognize local food ingredients, process them into nutritionally valuable products, and strengthen collaboration between universities and schools in inclusive education. This program demonstrates that the utilization of local food resources can serve as an effective strategy to support food security, social empowerment, and holistic education.

Rapid global population growth has led to climate change and agricultural land degradation, posing significant challenges to the stability of global food security. The traditional livestock sector is known to absorb high levels of greenhouse gas emissions that can accelerate natural resource degradation and require innovative and sustainable approaches to meet the demand for animal protein. This study aims to analyze the contribution of cultured meat technology as an ethical and environmentally friendly alternative to improving global food security. This study uses a desk study method that addresses the technical, social, economic, and ethical aspects of cultured meat production. The analysis results indicate that the application of this technology has the potential to reduce land use and carbon emissions by up to 70% compared to conventional livestock systems, in addition to reducing animal suffering and the risk of zoonotic disease transmission. However, its application still faces several obstacles, such as high production costs, dependence on whey-based culture media, and difficulties in halal certification and public acceptance. These findings underscore the importance of synergy between scientists, governments, and religious authorities to ensure the safety, effectiveness, and equivalence of technology with ethical principles and socio-cultural values. With strong regulatory support and ongoing research, cultured meat technology has the potential to be a strategic solution for building a resilient, equitable, and environmentally responsible global food system.

This study aims to analyze the compliance of storage temperatures for fresh and dry food ingredients with food safety standards at Hospital X. The research used a descriptive qualitative–quantitative design with a cross-sectional approach. Data were collected through direct observation, interviews, and documentation at the hospital’s nutrition installation. The results showed that the storage temperature for dry food ingredients ranged from 20°C in the morning to 21.6°C in the afternoon, with an average storage duration of ≤ 1 week. Meanwhile, fresh food ingredients were stored according to their types: staple foods and vegetables in chillers at 8.6°C–9°C, animal-based foods in freezers at -10°C to -9.8°C, plant-based foods and fruits in chillers at 8.6°C–9°C, and seasonings on racks at 20°C–21.6°C. All food materials were stored for no more than one week, as procurement was conducted weekly based on patient numbers and menu cycles. The findings indicate that all storage temperatures complied with the food safety standards set by the Indonesian Ministry of Health and BPOM. Therefore, the food storage system at Hospital X is considered effective, hygienic, and compliant with hospital food safety regulations.