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The huge economic potential of the ocean in Indonesia and the importance of maintaining the sustainability of marine resource exploitation to support sustainable economic growth and food security. As one of the potentials in the marine and fisheries sector, the estimated potential of fish resources from marine capture fisheries and aquaculture certainly has the potential to fulfill the food of the Indonesian people with high protein nutritional value. The purpose of this research is to see the potential of the marine sector for food security in Indonesia. This type of research is quantitative descriptive research with time series data from 2017 to 2022 obtained from the Indonesian Central Bureau of Statistics. This research is located in Indonesia. The results showed that the water sector, namely fisheries, has high potential to support food security in Indonesia. In addition to the nutritional content contained in fish that is easily digested by the body, the selling price of fish also varies so that it is affordable at all economic levels of Indonesian households.

Latar Belakang: Salah satu sumber gizi yang kaya akan kandungan protein adalah buah merah. Sumberdaya alam Papua memiliki potensi sangat besar dan belum dimanfaatkan secara benar serta berkelanjutan. Salah satu tanaman yang dapayt tumbuh baik di Papua yaitu Buah Merah Papua (Papua Red Fruit). Buah Merah (Pandanus Conoideus) merupakan jenis tanaman yang termasuk ke dalam family pandanaeceace yang ditemukan secara endemic di Provinsi Papua dan Papua Barat. Harapannya agar melalui kegiatan pelatihan dan pendampingan pengabdian kepada masyarakat khususnya alumni dan mahasiswa akan berkelanjutan sehingga nutripreneur mampu menciptakan lapangan pekerjaan baru dalam bidang usaha. Tujuan Pengabdian Masyarakat: mensosialisasikan dan mendampingi masyarakat dalam membuat kue menggunakan bahan dasar sari buah merah di Kampung Sereh Post Kabupaten Sentani Jayapura. Sasaran: Masyarakat Daerah Sentani yang dekat dengan sumber tanaman buah merah yaitu dibawah gunung cyclop Sentani. Metode: Penyuluhan, Demonstrasi cara membuat kepada ibu ibu di Kampung Sereh Kabupaten Jayapura. Target Capaian : Masyarakat ibu-ibu mampu membuat kue, saos, brownies berbahan dasar dari sari buah merah yaitu mencapai 81,8 %. Luaran Pengabdian Masyarakat adalah publikasi jurnal pengabdian masyarakat nasional, publikasi di TVRI Papua, dan leaflet cara membuat kue berbahan dasar buah merah.

This study aims to find out the effect of harvest time done on corn fodder hydroponic system on the content analysis of ash content, moisture content, coarse protein content, coarse fat content, coarse fiber content, and optimal energy content to be given as animal feed. This study used a Complete Randomized Design (RAL) with 4 treatments and 5 replays where the treatment is P0 = Grass odot harvest age 40 days, P1 = hydroponic corn fodder harvest age 7 days, P2 = corn fodder hydroponic harvest age 9 days, P3 = corn fodder hydroponic harvest age 11 days. The observed parameters are analysis of ash content, moisture content, coarse protein content, coarse fat content, coarse fiber content, and energy content. The results showed that the analysis of the highest ash levels was P0 with an average ash content of 15.36% and differed very noticeablely against P1 with an average low ash content of 7.08%. The highest water content analysis is P3 with an average water content of 87.29% and differs greatly and differs very noticeablely against the P0 with an average water content of 80.86%. The highest rough protein content analysis was P1 with an average rough protein content of 16.04% and differed unreally against P3 with the lowest coarse protein content of 12.63%. The highest rough fat content analysis was P2 with an average rough fat content of 2.33% and differed very noticeablely against P0 with the lowest coarse fat content of 0.44%. The highest rough fiber content analysis was P0 with an average rough fiber content of 22.29% and differed very noticeablely against P0 with the lowest coarse fiber content of 9.82%. The highest energy level analysis is P0 with an average energy content of 3971 kcal and differs very noticeably against P0 with the lowest energy content of 3571 kcal.

The purpose of this study was to determine the effect of pressing fish waste flour in the Christmas II market on protein, fat, and energy content. The research method used in this study was a completely randomized design (CRD), which consisted of 4 treatments and 5 replications. The following were performed: P0: Fish waste flour from poultry; P1: Fish waste flour is dried under the sun; P2: Fish waste flour is pressed and dried in the sun; P3: Fish waste flour is pressed in the oven with a temperature of 400C. The research parameters are the content of crude protein, crude fat, and gross energy. The results of this study showed that the effect of pressing fish waste flour on the II Natal market showed that the highest crude protein content was in the P0 treatment (fish waste flour from poultry); Crude fat and gross energy were highest in treatment P1 (fish waste flour dried under the sun). The results of analysis of crude protein in samples of fish meal treatment, it was found that the one with the highest crude protein content was treatment P0 (fish waste flour from poultry) which was 53.07% then treatment P2 (pressed fish waste flour dried under the sun) with an average 43.31% and P3 (pressed fish waste flour in the oven with a temperature of 400C) of 42.66% and the one with the lowest crude protein content was 41.81%, namely treatment P1 (waste fish flour dried under the sun). The lowest percentage of crude fat content was found in treatment P0 (fish waste flour from poultry) which was 0.16% and the highest was in treatment P1 (dried fish waste flour in the sun) which was 2.93% and the highest gross energy was 2,852.46 cal /100g in treatment P1 (fish waste flour drying under the sun), and the lowest was 2,252.63 cal/100g in treatment P0 (fish waste flour from poultry). The results of the analysis of variance for the content of crude protein, crude fat, and gross energy content showed very significant differences (P<0.01) in this study. The results of the test of variance which were very significantly different were then tested further using the honest significant difference (BNJ) follow-up test according to the respective coefficient of diversity.

Banana peel is banana processing waste that can be used as poultry feed, but because of its high crude fiber content, it is necessary to do processing to reduce it, one way is by processing processes such as fermentation. The fermentation process takes time to get good nutritional results. This study aims to determine the content of crude protein, crude fiber and crude fat of banana peels fermented with SOC at different times. This study used an experimental method with a Complete Randomized Design with three treatments and six repeats. The three treatments are W0= (0 hours), W1= 24-hour fermentation, and W2= 72-hour fermentation. The observation parameters are crude protein content, crude fiber, and crude fat.  The results showed that the SOC Fermented Kepok banana peel nutrition showed the highest crude protein analysis results were P2 with an average crude protein of 22.14% and differed very markedly from P1 and P0, with the lowest crude protein average at P0: 10.20%. The results of the analysis of the highest crude fiber content were P0 with an average crude fiber of 22.38% and differed very significantly from P1 and P2 with the lowest average crude fiber at P2: 15.30%. The highest crude fat content analysis was P2 with an average crude fat of 16.67% and differed markedly from P1 and P0, with the lowest average crude fat at P0; 13,71%. Fermentation of kapok banana peel with SOC for 72 hours produced 22.14% protein, 15.30 crude fiber, and 16.67% crude fat.

This community service program aims to improve the life skills of PKK mothers in Bulumeduro Village to be more productive through training in processing fish waste into high protein pellets and to reduce fish waste that is not properly utilized in order to create a better environmental ecosystem in Bulumeduro Village. The implementation methods used include extension or lecture method, carried out using direct practice or training methods, and assistance or monitoring for program sustainability. The results of community service activities using these three methods are that PKK mothers have a good understanding of how to process fish waste and how to make pellets and PKK mothers also know the benefits of processing fish waste into pellets, this can be seen from the pre-test and post-test results which show that there was an increase in PKK mothers' knowledge after counseling and training. The conclusion from the results of implementing the community service program is that PKK mothers become more productive in increasing income and improving life skills, in addition to increasing insight or knowledge regarding processing fish waste into high protein pellets.

Broth is a flavoring product which is generally produced from the process of cooking high-protein ingredients such as meat with water, with or without other additions. The flavoring broth that is favored generally made from chicken and beef, although fish and shrimp and even their waste can also be used to make natural flavoring broth. This research aims to determine the level of consumer preference of flavoring powder broth made from 3 ingredients/samples, namely snakehead fish waste, tiger prawn waste and rebon shrimp. This research was carried out by making powdered broth and hedonic test to determine the level of preference from consumers. This test used 25 semi-trained panelists with color, aroma, texture and taste parameters. The test results showed that flavoring powder broth made from snakehead fish waste was preferred by consumers in terms of texture, broth made from tiger prawn waste was highly preferred in terms of taste parameters, and samples made from rebon shrimp as raw materials were preferred in terms of color and aroma parameters

Literature studies can examine the effect of gamma radiation on physiological aspects of soybean plants. Gamma radiation is known to impact genetic diversity, growth, morphology, seed size, weight and protein content of soybean plants. The aim of this literature study is to examine the effects of providing gamma rays on the physiology of soybean plants (Glycine max (L) Merrill). The method used is literature or literature study where the author uses several pieces of literature as references in the journal he created. Some studies show that gamma radiation can cause a decrease in the ability of soybean plants to survive and can cause slower growth. However, other research also shows that gamma radiation can be used to induce genetic mutations that have an impact on the physiology of soybean plants. The discussion topics taken range from the process of gamma radiation inducing genetic mutations in soybean plants, analysis of mutations that occur in soybean growth, the effect of gamma ray radiation on plant growth, and the effect of gamma radiation mutations on physiological parameters: photosynthesis of soybean plants.  

Abstrak Indonesia is the sixth country with the highest number of Diabetes Mellitus sufferers in the world. One way to control blood sugar levels is to regulate a DM diet by consuming foods high in fiber and antioxidants. Snack bars are very suitable as a snack for DM sufferers. This research aims to obtain a formulation and determine the effect of adding corn flour on the antioxidant activity and dietary fiber of snack bars with the best substitutes for corn flour and spirulina flour. Research Method: This research is an experimental type of research using a completely randomized design (CRD) with independent variables in the form of a comparison of the composition of corn flour, namely F1 = corn flour 33.3% and spirulina flour 8.3%; F2= 50% corn flour and 8.3% spirulina flour and 8.3% spirulina flour; F3= 66.67% corn flour and 8.3% spirulina flour. The snack bar formulation uses wheat flour, corn flour, spirulina flour, eggs, margarine, Diabetasol powdered milk and Tropicana sugar. The steps in the procedure for making a snack bar are the preparation process, mixing process, forming or molding process, oven process, then letting it sit and serving. The analyzes used are organoleptic, antioxidant analysis, dietary fiber analysis, proximate analysis. The formulation that was acceptable to the panelists was the F3 formulation with the addition of 66.67% corn flour and 8.3% spirulina flour. The use of corn flour and the addition of spirulina flour in snack bars can increase the content of dietary fiber (9%) and antioxidants (36.16%). Comparison with the standard quality of snack bars for diets, F3 snack bars contain protein (7.89%), carbohydrates (50.38%), ash (1.2%), fat (15.20%), and energy (365 .35). The fat, carbohydrate, dietary fiber and mineral content meets the SNI 014216-1996 and USDA 5048 quality standards, while the protein content is still lacking.

This research focuses on developing high protein fish feed derived from golden snails with the addition of a mixture of fish pellets. The aim of this research is to produce high quality fish feed from available local resources and apply it in the Community Service Program (KKN) in village communities. Experimental methods were used to develop a feed formula with the right ratio of golden snails and fish pellets. The feed developed has a high protein content and a balanced nutritional composition. Furthermore, the KKN program was implemented in the village by involving students as facilitators in the socialization and application of high protein fish food to the community. The results show positive adoption of the feed by village communities and increased productivity of fish farming. This program provides dual benefits, namely increasing village community income through more efficient fish farming and supporting sustainable use of local resources.

East Nusa Tenggara (ENT) is a province in Indonesia with diverse flora, including the diversity of local legumes. It has been extensively explored and reported in various scientific publications, especially the types of legumes, their nutritional composition, and their uses in local communities. However, few literature studies still comprehensively review the types of legumes, their nutritional composition, and their utilization in the local community of ENT. So, this literature review aims to briefly review the diversity, chemical composition, and use of local legumes from the dry lands of ENT. Various studies reported that Glycine max, Arachis hypogaea, Vigna radiata (L.) R. Wilczek, Cajanus cajan, Vigna unguiculata, Phaseolus lunatus, Vigna umbellata, Lablab purpureus (L.) Sweet, Mucuna pruriens (L.) DC, Phaseolus vulgaris L, Psopocarpus tetragonolobus (L.) DC, and Pueraria montana var. lobata (Willd.) Sanjappa & Pradeep nuts are commonly found in the ENT region, either cultivated by the local community or grown wild. Generally, local legumes in ENT have a relatively complete nutritional composition, which varies depending on the type of bean. The ENT's local people use local beans as a mixture of rice/corn and function as sources of protein. Future research is needed to explore the functional characteristics of each ENT local bean. In addition, it is necessary to develop formulations and other food products to utilize ENT's local legumes to diversify legume-based local food.

Background: Colostrum is the type of breast milk that is richest in protein and provides extra protection against germs that attack the baby's digestive tract. Colostrum is the first immunization that babies receive which contains up to 17 times more anti-infective substances than other breast milk. How to stimulate colostrum production can be done with maternal nutrition. Giving honey to mothers is beneficial because honey contains nutrients (energy, carbohydrates, protein) which function as energy for the posterior pituitary to produce the hormones oxytocin and prolactin. Research Objective: To determine the effect of giving honey on colostrum production in primiparous postpartum mothers at Asy Syifa' Sambi General Hospital, Boyolali Regency. Research Method: Pre-experimental research type with posttest only with control group design. The population of this study was all post patum primiparous mothers on day 1 from 5 May 2023 to 28 June 2023 at RSU Asy Syifa' Sambi, Boyolali Regency, totaling 39 respondents. The sampling technique used consecutive sampling technique, the sample in this study was 16 respondents per group. The data analysis technique used is the Mann Whitney test. Research Results: The time to expel colostrum in primiparous postpartum mothers who were not given honey at Asy Syifa' Sambi General Hospital, Boyolali Regency had a mean of 3.31 hours, a median of 3.25 hours. The time to expel colostrum in primiparous postpartum mothers who were given honey had a mean of 0, 84 hour median 0.75 hours and standard deviation 0.25. There is an effect of giving honey on colostrum production in primiparous post partum mothers (0.000<0.05). Conclusion: There is an effect of giving honey on colostrum production in primiparous post partum mothers.

Sunflower (Halianthus annuus L.) is a flower that is widely consumed by the world's people. The part that is consumed from the sunflower is the seeds of the flower. Sunflower seeds have many useful ingredients in them, such as high nutritional value, being a good source of unsaturated fat, protein, inorganic compounds, vitamin E. One of the plants that has the potential as an antioxidant is sunflower (Halianthus annuus L.). The purpose of this study was to determine whether sunflower seed extract pressed powder (Halianthus annuus L.) had good physical quality, to determine whether sunflower seed extract pressed powder (Halianthus annuus L.) had antioxidant activity, to determine what concentrations of sunflower seed extract pressed powder (Halianthus annuus L.) had strong antioxidant activity as a good compact powder. Testing the antioxidant activity using the DPPH method with a positive control, namely vitamin c. The results of this study indicate that sunflower seed extract (Halianthus annuus. L) can be made into solid powder preparations, has an extract antioxidant activity of 96.78 μg/mL and has antioxidant activity when made into pressed powder preparations of 176.20 μg/mL with a concentration of 2.5%, 143.51 μg/mL with a concentration of 5%, and 121.22 μg/mL with a concentration of 7.5%.

The purpose of this research was to study the manufacture of milkfish and carrot sausages by treating the proportion of tapioca flour: taro starch and the addition of egg white on physicochemical and organoleptic properties. The use of taro starch is because contains amylose and amylopectin which can bind air more strongly and can make the texture more springy. Carrots are used for coloring sausages because they contain carotenoid compounds. Egg whites are used to increase protein levels. This study used a completely randomized design with two factors, namely the proportion of tapioca flour to taro starch (75:25; 50:50; 25:75) and the addition of egg white (3, 6, 9%). The results showed that the proportion of tapioca flour: taro starch and the addition of egg white had a significant effect on moisture and ash content. However, it did not significantly affect the levels of fat, protein, starch, emulsion stability, and hardness. The best treatment was obtained from the combination of the dimensions of the proportion of tapioca flour: taro starch (25: 75) and the addition of 9% egg white which obtained a moisture content of 72.69%; ash 2.45%; fat 2.31%; protein 12.16%; starch 7.14%; emulsion stability 99.06%; hardness 2.59 kg.m/s2; and hedonic color 3.76 (neutral); fragrance 4.00 (like); taste 4.28 (like); and texture 4.48 (like).

Sticks are delicious, crunchy, savory, long, thin, and brownish yellow snacks with various flavors.  The main ingredients of this product consist of wheat flour, , eggs, garlic, pepper, and salt.  Celery leaves were chosen because they are easy to obtain and to optimize local ingredients. Mung bean (Phaseolus radiates) itself is a vegetable food that is high in protein and fiber where the protein contained is 20-25%. This study aims to determine the effect of sticks mung bean flour and the addition of celery.  The design used was a 2 factor factorial completely randomized design (CRD).  Factor 1 is the ratio of wheat flour : mung bean flour  (75:25, 50:50, 25:75) and factor 2 is the concentration of celery porridge (10%, 20%, 30% in 30 ml of water).  The best results of chemical analysis based on the highest protein content were the ratio of wheat flour : mung bean flour 25:75 with concentration of celery porridge 20% with 2.22% water content, 1.74% ash content, 23.58% fat content, 17.75% protein content, 8.28% crude fiber and 46.41 for carbohydrates by difference, color sensory test value 3.73 (greenish brown), crunchy texture 3.40 (crispy), celery taste 3.60 (taste celery flavor) mung bean taste 2.67 (a bit of green bean flavor), celery aroma 3, 33 (smelling of celery), and 3.27 (preferred) for overall liking. The most preferred formulation of celery sticks by consumers is the comparison of wheat flour : mung bean flour 75:25 with the addition of 10% celery porridge concentration with a value of 3.47 (preferred). Sticks made from green beans and celery can be an alternative food that is high in protein and fiber.

Haemorrhagic stroke, or also known as spontaneous intracerebral haemorrhage (PIS), is one of the pathological types of stroke caused by intracerebral blood vessels. This condition causes neurological symptoms that occur suddenly and often followed by symptoms due to the spatial effects or increased intracranial pressure (TIK). Generally speaking, the number of strokes is increasing, according to (RISKESDAS) the Ministry of Health of the Republic of Indonesia there is an increase in stroke prevalence from 8.3 (2007) to 12.2 (2013) per 1000 people. In PIS, primary injury occurs: neuron and glia damage mechanically followed by deformation, neurotransmitter release, mitochondrial dysfunction and cell membrane depolarization. Secondary injuries due to haemoglobin breakdown and coagulation factors especially thrombin. The product will activate microglia so it produces toxic substances such as reactive oxygen species (ROS), matrix metalloproteinase (MMP), cyclooxygenase-2, prostaglandin, heme oxygenase-1 (HO-1), complement factor, tumour necrotizing factor α (TNF α), and interleukin 1β causing network injury. In addition to injury, there's also a replacement of dead cells through the neurogenesis process, which is the growth of neuronal stem cells in the subventricular and hippocampus areas. The number of hemorrhagic strokes in Asia is higher than in the West. This could be due to the high incidence of hypertension in the Asian population.

This research is about mud cakes were made by proportioning the main ingredients, namely banana ambon puree and mung bean flour. This study aims to determine: 1) sensory quality of mud cake made from banana ambon and mung bean flour, 2) nutritional content of mud cake made from banana ambon and mung bean flour, 3) cost of raw materials needed to make mud cake made from banana ambon and mung bean flour. This type of research is an experimental study of making mud cake made from ambon banana and mung bean flour with 3 treatments with proportions of 70%: 30%, 80%: 20%, 90%: 10%. Data collection was done by observation method through sensory test. The product was rated by 40 panelists. Data were analyzed using one way anova test, followed by Duncan's test. The results showed: 1) the best product based on the results of the analysis with sensory quality is obtained in mud cake with the treatment of 90% ambon banana puree and 10% mung bean flour, 2) the results of the best mud cake product criteria test show that it has a water content of 38.26%, fat 4.98%, protein 6.24%, carbohydrates 48.50%, and ash 1.24%, 3) the cost of raw materials needed in making mud cake made from ambon banana and mung bean flour is Rp 23,646.  

Mung bean and sago composite flour cookies are cookies made from the main raw material of wheat flour which is composited with mung bean and sago flour to reduce the use of wheat flour and to increase nutritional content. This experiment aims to determine 1) the sensory quality of mung bean and sago composite flour cookies including shape, color, aroma, crispness, crumb, and taste 2) chemical properties based on laboratory tests which include carbohydrates, protein, fat, ash, and fiber 3) the cost of raw materials for mung bean and sago composite flour cookies. This type of research is a factorial experiment. The independent variable was the proportion of mung bean composite flour (35%, 25%, and 15%) and sago (15%, 25%, and 35%) that had gone through the starch calculation stage. The dependent variable is sensory quality which includes shape, color, aroma, crispness, crumb, and taste. The control variables of this study include the type of materials and equipment. Observation data collection technique by means of sensory quality test conducted by 35 panelists. Data analysis used single anova test and continued with Duncan test.  The results showed 1) there was an influence on the sensory quality of composite flour cookies which included aroma, crispness, crumb, and taste 2) there was no influence on sensory quality in shape and color 3) the best product had a raw material cost of Rp 8,473/250 grams.    

This research is about fish meatballs using the main raw material of tuna which is proportioned with shrimp to help give more taste and be able to increase the nutritional quality content of the product and the addition of clover puree is expected to be able to increase the nutritional content and also be able to increase the potential for rare local ingredients. used. The purpose of this study was to determine 1) the sensory quality of fish balls with the proportion of tuna and shrimp and the addition of cloverleaf puree 2) the nutritional and non-nutritional content based on laboratory tests including protein, carbohydrates, fat, water, ash, calcium and potassium 3) cost raw material for fish balls. This type of research is an experiment. Observation data collection techniques by means of sensory quality tests were carried out by 35 panelists. The independent variables in the study were the proportions of tuna and shrimp (80%:20%), (70%:30%) and 60%:40%) and clover puree (5% and 10%). The dependent variable of the research is sensory quality including shape, color, texture, elasticity, aroma, and taste. The control variables in this study include the types of materials, equipment and processing techniques. Data analysis used double anova test and Duncan's further test. The results showed 1) there was an effect on the sensory quality of making fish balls with the proportion of tuna and shrimp with the addition of cloverleaf puree including color, aroma and taste. 2) there is no effect on the sensory quality of shape, texture, and elasticity of the meatballs. 3) the selected product contains nutrition equal to or greater according to SNI 2017 including protein content 8.11%/100gr, fat 3.86%/100gr, water 36.58%/100gr, carbohydrates 49.88%/100gr, ash 1 .24%/100gr, calcium 75.80 mg/100 gr, potassium 86.90 mg/100 gr 4) the best product has a raw material cost of IDR 56,450.

Kue keranjang or commonly called Nian Gao is a seasonal cake during Chinese New Year celebrations. Kue Keranjang is a typical Chinese New Year food, its color is brown,  made from glutinous rice flour, water and sugar, and has a chewy and sticky texture. This study aims to determine the organoleptic properties of kue keranjang with the addition of beetroot puree and various raisin fillings including color, flavor, texture, taste, overall product preference level, chemical properties, and production raw material costs so that it can be an alternative business object.This research is a descriptive research. The amount of addition of beetroot puree is 100 grams, and 25 grams of raisins which are formed into 2 layers. Layer 1 added beetroot puree and Layer 2 added raisin filling variations. The data collection method used the observation method through organoleptic tests with a total of 30 panelists and chemical properties tests included protein, carbohydrates, fat, ash, fiber, anthocyanins and antioxidants. Organoleptic test data which includes color, flavor, taste, texture, overall preference level of the product were analyzed using quantitative descriptive with percentage.The results of research on kue keranjang with the addition of beetroot puree and various raisin fillings showed 1) Organoleptic properties of dark red color, it has distinctive flavor of kue keranjang, raisin flavor and no beetroot flavor, sweet, savory taste, raisin taste, and no beetroot taste. The texture is chewy, not mushy, and has a raisin taste and level of preference with liking criteria, 2) Chemical properties per 100 gr show carbohydrates 48.05%, protein 11.60%, fat 9.86%, moisture content 29.10%, ash 1.38%, fiber 1.40%, anthocyanins 21.88 mg, and antioxidants 86.50 mg, 3) The cost of raw materials is known to be IDR 26,900/100 gr.