Community development in the production of concentrated flour high in amino acids made from a combination of eel and tempe.

Autores/as

  • Dian Aruni KUMALAWATI Department of Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta), Yogyakarta, Indonesia
  • Maizer Said NAHDI Department of Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta), Yogyakarta, Indonesia
  • Mochammad Sinung RESTENDY Islamic Communication and Broadcasting Study Program, State Islamic University (UIN) Sunan Kalijaga Yogyakarta
  • Fahrul Nurkolis Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga) https://orcid.org/0000-0003-2151-0854
  • Wan Audy RAHMAWATI Department of Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta)
  • Nur Maulidah RAHMAH Department of Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta)
  • Alfan Amirur RIZAL Department of Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta)
  • Anita ANGGRAINI Department of Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta)
  • Qomaruz Zaman AL MAGHFURI Department of Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta)
  • Dede Siska APRILIANI Department of Chemistry, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta)
  • Mutik Ulya AUDITA Department of Chemistry, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta)
  • Nada HAMIDA Department of Chemistry, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta)
  • Muhamad Zahid Biril Ghuzi Abdillah CINDARBUMI Department of Islamic Family Law, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta)
  • Ghaniyya Hana AZZAH

DOI:

https://doi.org/10.12873/441kumalawati

Palabras clave:

Community Empowerment, Eel and Tempe Flour, Amino Acid, Monopterus albus, Glycine max (L.) Merr

Resumen

Introduction and Objectives: To date, there are no known supplement products made from a combination of eel and tempe. The development of concentrate from eels in combination with tempe (ETF) aims to create supplements containing the essential amino acid L-arginine, which has many proven health benefits. Methods: The community empowerment was held from June to July 2023 at Cangkringan, Sleman, Yogyakarta. The main agendas consisted of ETF training production and the cooking creation of ETF-based food. Aside from that, there were several secondary agendas such as food halal socialization, accessories design training, patchwork utilization training, computer and Microsoft Office training, English language education, public speaking class, Al-Qur’an and miscellaneous education for children, community service, mutual cinema, and competitions for the community. Results: The community development program in the production of high-amino acid concentrated ETF flour has succeeded in achieving the three main objectives of the program, namely functional product innovation, empowerment of micro, small, and medium enterprises and local communities, as well as increasing demand for local commodities, showing the importance of collaboration between the government, community, and private sector in supporting the development of local products that are economically and health-beneficial and can be used as examples to share similar initiatives in other areas.

Biografía del autor/a

Dian Aruni KUMALAWATI , Department of Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta), Yogyakarta, Indonesia

Department of Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta), Yogyakarta, Indonesia

Maizer Said NAHDI, Department of Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta), Yogyakarta, Indonesia

Department of Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta), Yogyakarta, Indonesia

Mochammad Sinung RESTENDY, Islamic Communication and Broadcasting Study Program, State Islamic University (UIN) Sunan Kalijaga Yogyakarta

Islamic Communication and Broadcasting Study Program, State Islamic University (UIN) Sunan Kalijaga Yogyakarta

Wan Audy RAHMAWATI, Department of Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta)

Department of Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta)

Nur Maulidah RAHMAH, Department of Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta)

Department of Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta)

Alfan Amirur RIZAL, Department of Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta)

Department of Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta)

Anita ANGGRAINI, Department of Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta)

Department of Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta)

Qomaruz Zaman AL MAGHFURI, Department of Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta)

Department of Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta)

Dede Siska APRILIANI, Department of Chemistry, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta)

Department of Chemistry, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta)

Mutik Ulya AUDITA, Department of Chemistry, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta)

Department of Chemistry, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta)

Nada HAMIDA, Department of Chemistry, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta)

Department of Chemistry, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta)

Muhamad Zahid Biril Ghuzi Abdillah CINDARBUMI , Department of Islamic Family Law, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta)

Department of Islamic Family Law, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta)

Citas

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Ngadiarti, I., Nurkolis, F., Handoko, M. N., Perdana, F., & Muntikah, M. (2022). Physicochemical Properties and Nutrient Content of Tempe Flour Enriched Eel Flour. Open Access Macedonian Journal of Medical Sciences, 10(A), 552–556. https://doi.org/10.3889/oamjms.2022.8308

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Publicado

02-01-2024

Cómo citar

KUMALAWATI , D. A., NAHDI, M. S., RESTENDY, M. S., Nurkolis, F., RAHMAWATI, W. A., RAHMAH, N. M., … AZZAH, G. H. (2024). Community development in the production of concentrated flour high in amino acids made from a combination of eel and tempe. Nutrición Clínica Y Dietética Hospitalaria, 44(1). https://doi.org/10.12873/441kumalawati

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