EMPOWERMENT OF COASTAL WOMEN COMMUNITY OF GAMPONG PUSONG LAMA THROUGH INNOVATION OF MARINE PROCESSED PRODUCTS

The Lhokseumawe City Government consists of 4 (four) sub-districts, namely Muara Dua District, Muara Satu District, Blang Mangat District and Banda Sakti District. The old Pusong Village is one of the villages located in Banda Sakti District. Gampong Pusong Lama is one of the villages located on the coast of the city of Lhokseumawe, and the average population of Gampong Pusong is whose income depends on the catch of fish. The catch of fishermen is affected by the wind. If the wind is strong then their catch is small and this has an impact on fishermen's income. Under these circumstances, fishermen can only surrender and use a small amount of their past income to meet their daily needs. Fish caught by fishermen have high nutritional and protein content. The fishermen's family members consume the caught fish every day by cooking it as a side dish. Whereas in addition to being cooked as a side dish, fish can also be processed into ready-to-eat food and can increase its economic value. They still have minimal knowledge about the technology of processing fishery products other than being cooked into side dishes. Fishermen's family members, namely fishermen's mothers, have the potential to improve the economic conditions of their families. Given these conditions, it is necessary to make an effort to improve the economy and skills with science and technology. For this reason, it is necessary to make an effort to empower fishing communities, especially women in an effort to increase the income of fishermen's families. The purpose of this Community Service Activity (PKM) is to empower the community by using science and technology to improve the skills and economic income of partners through processing marine products in the form of fish. the processing does not require modern equipment, (2) training and assistance in the manufacture of modern fishery products that are rich in nutrition. (3) product packaging. The result of this activity is the increased knowledge and skills of partners in processing fishery products. The method of carrying out activities is carried out by (1) introducing nutritious modern fishery products whose processing does not require modern equipment, (2) training and assistance in the manufacture of modern fishery products that are rich in nutrition. (3) product packaging. The result of this activity is the increased knowledge and skills of partners in processing fishery products. The method of carrying out activities is carried out by (1) introducing nutritious modern fishery products whose processing does not require modern equipment, (2) training and assistance in the manufacture of modern fishery products that are rich in nutrition. (3) product packaging. The result of this activity is the increased knowledge and skills of partners in processing fishery products.

Mentorship in Developing Micro Enterpreneur of Rengginang Business in Babakan Mulya Village, Kuningan City, West Java

Besides working as a farmer, Mrs. Sutinah has run a business selling rengginang (a form of traditional rice cakes, popular as snacks and crisps as a side dish for main meals) since 2012. Mrs. Sutinah can be said to be the pioneer in the rengginang business around her village, Babakan Mulya, in the city of Kuningan, West Java. Nevertheless, in recent years, Mrs. Sutinah has been facing some challenges due to the emergence of competitors who offer a lower price than that of Mrs. Sutinah’s rengginang. This condition demotivates Mrs. Sutinah from developing her business because many people in the Babakan Mulya village prefer cheap rengginang, regardless of its quality. The purpose of this activity is to help develop Mrs. Sutinah’s rengginang business through three stages: pre-business mentoring, businessmentoring, and post-business mentoring. In the first stage of pre-mentorship, the community service team conducted interviews and field observations to identify the problems faced by Mrs. Sutinah’s business. The second stage involves direct mentorship given to Mrs. Sutinah, who can learn by directly implementing the concepts taught by the team to increase the competitive advantage of her products. In the final stage of post-mentorship, the team monitors and evaluates the success of the business and the actual implementation of the lessons given to Mrs. Sutinah. The pre-mentorship was conducted in one week, followed by the mentor’s accompaniment completed in four weeks. Meanwhile, monitoring and evaluation of Mrs. Sutinah’s engagement and implementation of the gained knowledge and skills were conducted periodically in the next four months after the mentorship ended. The outcomes revealed that the development and sustainability of micro entrepreneur need intensive mentorship, particularly by involving academia to ensure that the knowledge and skill transfer would be effective and consistently implement what they have learned

The effect of rice types on chao properties during fermentation

Chao is a typical Indonesian dish from Pangkep Regency that is relatively unknown to the general public. Chao is made from fermented fish, which is subsequently fermented with rice. Chao has the properties of pasta-like, light-brown color, unique flavor, slightly acidic and salty taste. Pangkep communities typically use chao as a seasoning, condiment ingredient, or as a side dish. Due to the product's attractive features, which resemble stale food, make it less appealing to consumers. It necessitates innovation and processing technologies in order to improve the quality of Chao products. This research this study aimed to find out the effect of rice variations including white rice, red rice and black rice on the characteristics of Shrimp Chao during fermentation. The testing parameters in this study were total Lactic Acid Bacteria (LAB), total lactic acid, pH, and organoleptic. The highest LAB growth was found in the red rice that is 7.67 log cfu/g with the lowest pH value of 6.02 and the highest lactic acid content (1.8%). The best organoleptic test results own by white rice-based shrimp chao with preference average score of 3.85 and red rice 3.78 which imply “like” in organoleptic scale scoring.

Modelling the Kinetics of Color and Texture Changes of Dabai (Canarium odontophyllum Miq.) during Blanching

Dabai (Canarium odontophyllum Miq.) is a fruit that is often eaten by first blanching in hot water to make the flesh creamier and softer, before it is served as a snack or side dish. In this study, Dabai fruit was blanched at different temperatures between 60 and 100 °C, with an increment of 10 °C, for up to 10 min, and the kinetics of quality changes (color and texture) were studied. Kinetic models that were assessed for changes of color and texture were zero-order, first-order, and fractional conversion model. The results showed that L parameter had no change throughout the blanching process, while parameters a*, b*, chroma (C), and total color difference (TCD) resulted as significantly increased as the temperature and duration of blanching increased. However, the change of firmness was not significant due to minor changes of firmness as the temperature and time increased. In terms of kinetic models, zero and fractional-conversion order well described the changes of a* parameter; while zero, first and fractional conversion well described parameters b*, C and TCD. Change of firmness did not fit with zero or first-order. All of the kinetic models obeyed the Arrhenius equation. Thus, the fitted kinetic models can be used to design the blanching process of Dabai fruit.

Eleusine Indica for Food and Medicine

Eleusine indica, a perennial herb that belongs to the Poaceae family, is locally known as “rumput sambau”. The species can be found in the tropical regions and it is the only species of Eleusine in Malaysia. In India, some parts of the plant such as the roots and the seeds are used as food and can be eaten raw or cooked. The young seedling is also used as a side dish with rice, while the seeds are sometimes used as a famine food. Although this grass is not considered as food in Malaysia, the local people utilise it to treat various ailments such as hastening the placenta delivery after childbirth, pain relieve for vaginal bleeding, asthma, fever, urinary infection, haemorrhoids, and tonic for flu related symptoms. Due to wide spectrum of traditional usage, a complete review of E. indica which focusing on food and medicinal perspectives is necessary to organize and evaluate its potential for further studies and commercial exploitation. The information on the species was collected from scientific journals, books, and reports searched through available databases such as Google Scholar, PubMed, Directory of Open Access Journals, Science Direct, Bioline International, and Reaxys. Contextually, the present review reveals that apart from the roots, the plant is relatively safe to ingest. It represents a rich source of nutrients and contains therapeutic phytochemicals such as flavonoids, steroids, essential oils, cardiac glycosides, coumarins, fatty acids, anthraquinones, anthrones, triterpenes, tannins, and alkaloids. Thus, E. indica can be considered as a natural reservoir for both food and medicine.

Benefits and Challenges in the Incorporation of Insects in Food Products

Edible insects are being accepted by a growing number of consumers in recent years not only as a snack but also as a side dish or an ingredient to produce other foods. Most of the edible insects belong to one of these groups of insects such as caterpillars, butterflies, moths, wasps, beetles, crickets, grasshoppers, bees, and ants. Insect properties are analyzed and reported in the articles reviewed here, and one common feature is nutrimental content, which is one of the most important characteristics mentioned, especially proteins, lipids, fiber, and minerals. On the other hand, insects can be used as a substitute for flour of cereals for the enrichment of snacks because of their high content of proteins, lipids, and fiber. Technological properties are not altered when these insects-derived ingredients are added and sensorial analysis is satisfactory, and only in some cases, change in color takes place. Insects can be used as substitute ingredients in meat products; the products obtained have higher mineral content than traditional ones, and some texture properties (like elasticity) can be improved. In extruded products, insects are an alternative source of proteins to feed livestock, showing desirable characteristics. Isolates of proteins of insects have demonstrated bioactive activity, and these can be used to improve food formulations. Bioactive compounds, as antioxidant agents, insulin regulators, and anti-inflammatory peptides, are high-value products that can be obtained from insects. Fatty acids that play a significant role in human health and lipids from insects have showed positive impacts on coronary disease, inflammation, and cancer. Insects can be a vector for foodborne microbial contamination, but the application of good manufacturing practices and effective preservation techniques jointly with the development of appropriate safety regulations will decrease the appearance of such risks. However, allergens presented in some insects are a hazard that must be analyzed and taken into account. Despite all the favorable health-promoting characteristics present in insects and insects-derived ingredients, willingness to consume them has yet to be generalized.

Nutrient Profiles of Dishes Eaten by High Salt Consumers and Adequate Salt Consumers in the 2013–2018 National Health and Nutrition Survey, Japan

Objectives Dish based nutrient profile analyses are essential in setting goals to achieve a balanced diet. The Japanese enjoy longevity, but their current diet is still high in salt, which was 10.1g/day among adults in the 2019 National Health and Nutrition Survey. In 2013, the Japanese government's “Health Meal” proposed the salt content of 3g/650 kcal per meal. However, studies are scarce regarding the nutrient profiles of the dishes eaten by the general population, especially who exceed the current standard. In order to examine the current achievement status and related nutritional problems among a nationally representative sample, we conducted the secondary analyses of the 2013–2018 National Health and Nutrition Survey data. Methods Dietary data from 35,915 participants in the 2013–2018 National Health and Nutrition Survey aged 18–74 years who ate three meals on the survey day, were applied for analyses. We extracted 554,257 dishes from each meal, and categorized them according to the definition of “staple dish” (grain dish), “main dish”(meat, fish, eggs, or beans), and “side dish”(vegetables, seaweeds, potatoes, or mushrooms) shown in the 2005 “Japanese Food Guide Spinning Top”. Participants were grouped as “high salt” consumers if their intake were 3g/650kcal or higher, and “adequate” consumers if they consumed less. The nutrient profile of each dish category was compared between the two groups by using the Wilcoxon's signed rank test. Results 22 300 participants were identified as “high salt” and 13 615 as “adequate”. The mean age of the “high salt” group (53.2 years) was higher than the “adequate” group (50.5 years), but their mean energy intake was similar (1901 and 2081 kcal/day, respectively). The mean salt intake in the “high salt” group was 11.8 g/day and the “adequate” group was 7.7 g/day. Among the dishes, 59 936 were categorized as “staple dish”, 47 081 as “main dish”, 45 828 as “side dish”, 30 151 as “combined dish”, and 371 261 as “miscellaneous”. Except for “staple dish”, dishes consumed by the “high salt” group were significantly low in energy and fat but high in salt, compared to the “adequate”. Conclusions Older participants were more likely to consume dishes high in salt, but low in fat. Examples of balanced dishes low in both salt and fat could be proposed for further diet modification. Funding Sources Ministry of Health, Labour and Welfare research grant.

Gathering Nutritious Edible Wild Plants Based on Societies Indigenous Knowledge from Sempolan, Jember Regency

Indonesia, as a mega biodiversity country, has various types of wild plants. Sempolan Village, part of Jember Regency, has fertile land to support the growth of a wild plant. This research investigates wild plants used as food sources by indigenous peoples in Plalangan, Sempolan Village. This study also conducts data on how wild plants were cooked, served, and enriched by nutrition notice. The method is qualitative descriptive analysis obtained from observation, interview, documentation, and literature study. So, research results found 26 species and grouped them into 19 families. In addition, the locality of these species is in yards, fields, and roadsides. The habitus identified is an herb (77%), tree (11%), shrub (8%), and liana (4%). Those foods categorize into 1) carbohydrates sources, 2) vegetables, and 3) fresh fruits. The carbohydrate sources mostly served as a side dish, compote, and flour by stewing and frying. The vegetables include 18 species served as complements of the main menu, which cooked for soup, curry, stir fry, ointment, and pothok. Fresh fruits comprise of 4 species were directly consume or make a salad. Furthermore, all food resources contain essential nutrients like vitamins, macro and micro minerals, and phytochemicals that are important for society's growth and healthy lives. Finally, Information on wild plants as a food source will increase food diversification as well as dishes.

PENGAMBILAN KEPUTUSAN, SIKAP DAN KEPUASAN KONSUMEN TERHADAP PAKET NASI LIWET DI RMSASA BANDAR LAMPUNG

The study aims to know the decision making, attitude, and satisfaction of consumers towards steam rice package at The Sambel Alu Sultan Agung (RMSASA) Restaurant. The attributes studied consisted of price, scent, taste, size, benefit, side dish variation, dish appearance, cleanliness, location, parking area, comfort and safety place. This research was conducted by survey method. The respondents of this study consisted of 48 consumers who purchased liwet rice package for the first time. The research data was analyzed by description, Fishbein Multi-attribute Model, Customer Satisfaction Index (CSI,) and Importance Performance Analysis (IPA). The results showed that the consumer's decision-making process of purchasing steam rice package was influenced by consumers' desire to try liwet rice package besides their hunger. Sources of information obtained by consumers were mostly from people stories. Alternatives chosen by consumers when the liwet rice package ran out was switching to another menu. The calculation of attitude of consumers showed that consumers like the liwet rice package with multi-atribute value of 182.06. The highest score of attitude was taste, followed by cleanliness, comfort and safety place. The results of CSI analysis showed that consumers were satisfied with the liwet rice package with CSI value of 77.54. Meanwhile, based on IPA analysis, the attributes laid in quadrant I were aroma and location; quadrant II were cleanliness, taste, comfort and safety place; quadrant III were parking areas, price, size, and benefit; and quadrant IV were menu variation and dish appearance. Key words: attitude, CSI, IPA, steam rice, the decision making