Kreasi Olahan Nugget Dari Jantung Pisang Sebagai Alternatif Cemilan Sehat



Titin Supriyatin(1*), Fitri Damayanti(2), Avini Nurazhimah Arfa(3),

(1) Universitas Indraprasta PGRI
(2) Universitas Indraprasta PGRI
(3) Universitas Indraprasta PGRI
(*) Corresponding Author

Abstract


Shifts in lifestyle and food consumption patterns of the community have an influence on the nutritional status of the community. Along with the development of science and technology, people are faced with an unhealthy lifestyle, people tend to prefer and like the types of practical and fast food, soft drinks that are widely circulated in the market or contemporary drinks that are trending in society, lack of exercise, unbalanced diet, and much more. Based on the results of observations made, it shows that in the Jl. Budi Mulia RT 04 RW 07, Pademangan, North Jakarta that teenagers in this area consume high levels of fast food. One way for optimal health is to regulate the food consumed by paying attention to good nutritional intake. then our community service team will provide training on making "Nugget Processed Creations from Banana Hearts as an Alternative for Healthy Snacks" and obtained data that: 1. As many as 17 people or 85% answered that they had never made nuggets from banana hearts before, 2. as many as 19 people or 95% answered that they would make nuggets from banana hearts after receiving training, 3. as many as 15 people or 75% answered that they would make nuggets from banana hearts after receiving training as a business opportunity.


Keywords


nuggets, alternative healthy snacks, banana heart

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References


Astawan, M. 2008. Pisang Sebagai Buah Kehidupan, edukasi.Kompas.com. Fitri, SJ. 2011. Kebiasaan Konsumsi Fast Food Pada Siswa yang Berstatus Gizi Lebih di SMA Kartini Batam.Skripsi.InstitutPertanian Bogor: Bogor. Suryanti, R. 2013. Gambaran Jenis dan Jumlah Konsumsi Fast Fooddan Soft Drink pada Mahasiswa Obesitas di Universitas Hasanuddin. Jurnal Ilmu Gizi Fakultas Kesehatan Masyarakat Universitas Hasanuddin. Diakses tanggal 9 maret 2021. Wattimena, dkk. (2013). Kualitas Bakso Berbahan Dasar Daging Ayam Dan Jantung Pisang dengan Bahan Pengikat Tepung Sagu. Aplikasi Teknologi Pangan, 2(1).




DOI: https://doi.org/10.30998/jpmbio.v1i1.948

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Jurnal Pengabdian Masyarakat Biologi dan Sains (JPMBio-Sains) 

Program Studi Pendidikan Biologi, FMIPA

Universitas Indraprasta PGRI

Jl. Raya Tengah  No. 80, Kel. Gedong, Kec. Pasar Rebo, Jakarta Timur, 13760

 

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