Melola Discovery

← Melola Discovery

Open access Journal

PEMANFAATAN IKAN TERI (Stolephorus sp.) DALAM PEMBUATAN JAJANAN RINGAN TINGGI KALSIUM: UPAYA PENINGKATAN KESEHATAN TULANG DAN GIGI BAGI CIVITAS AKADEMIK UNIVERSITAS HASANUDIN

Jurnal Dinamika Pengabdian · Vol. 11 No. 2 (2026) · pp. 226–232

DOI
10.20956/jdp.v11i2.47108
ISSN
2528-3219, 2460-8173
Published
2026-01-12
Publisher
Departemen Budidaya Pertanian Fakultas Pertanian UNHAS
Language
en
License
creativecommons.org/licenses/by/4.0

Abstract

Jajanan ringan merupakan makanan pendamping yang sangat digemari semua umur terutama kaum remaja dan mahasiswa. Namun jajanan ringan umumnya tidak memperhatikan pemenuhan gizi berupa karbohidrat, lemak dan protein apalagi mikromineral seperti Kalsium. Pengabdian Masyarakat ini bertujuan memanfaatkan ikan teri (Stolephorus sp.) dalam pembuatan jajanan ringan tinggi kalsium sebagai upaya peningkatan kesehatan tulang dan gigi bagi civitas akademika Universitas Hasanuddin. Kegiatan didahului dengan pelatihan kewirausahaan dan pembuatan prototipe jajanan ringan tinggi kalsium berupa kerupuk tahu dan kentang dengan penambahan ikan teri 20% yang merupakan konsentrasi yang paling diterima pada uji hedonic. Pengabdian ini berhasil membuat kerupuk tahu tinggi Kalsium (T-Kal) dan kerupuk kentang tinggi Kalsium (K-Kal) yang telah mendapatkan legalitas P-IRT untuk dihilirisasi di lingkungan kampus Universitas Hasanuddin. Kata kunci: Ikan teri, jajanan ringan,tinggi kalsium, kesehatan, tulang, gigi. ABSTRACT Snacks are a very popular side dish for all ages, especially teenagers and students. However, snacks generally do not pay attention to nutritional requirements in the form of carbohydrates, fat and protein, let alone microminerals such as calcium. This community service aims to utilize anchovies (Stolephorus sp) in making light snacks high in calcium as an effort to improve bone and teeth health for the Hasanuddin University academic community. Following entrepreneurship training and research, a prototype of a high-calcium snack was developed in the form of tofu and potato crackers, with the addition of 20% anchovies, which proved to be the most accepted concentration in the hedonic test. This dedication succeeded in making tofu crackers high in Calcium (T-Kal) and potato crackers high in Calcium (K-Kal), which have obtained P-IRT legality to be distributed in the Hasanuddin University campus environment. Keywords: Anchovies, snacks, high calcium, health, bones, teeth.

Keywords

Collaboration network of the authors

40 authors · 197 co-authorship links · 16 across different organisations

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Hasanuddin University
  • Universitas Pendidikan Muhammadiyah Sorong
  • National Research and Innovation Agency
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Andi Adri AriefHasanuddin University6
Muh. Chasyim HasaniHasanuddin University4
Andi AmriHasanuddin University3
Aris BasoHasanuddin University3
Sitti FakhriyyahHasanuddin University2
Sri Suro AdhawatiHasanuddin University2
Abd. WahidHasanuddin University2
Muhammad Dalvi MustafaHasanuddin University2
Arie Syahruni CangaraHasanuddin University2
Benny Audy Jaya GosariHasanuddin University2
M. Irham IlyasHasanuddin University2
Alpiani AlpianiHasanuddin University2
FirmanUniversitas Pendidikan Muhammadiyah Sorong2
Abdul Rahman WahidHasanuddin University2
AmiluddinHasanuddin University2
Abdul WahidHasanuddin University1
Bismar HimawanAffiliation unknown1
Yasmin YasminHasanuddin University1
Indrya SariHasanuddin University1
Abdul WahidHasanuddin University1
Paramitha Sari KasdirHasanuddin University1
Irwansyah IrwansyahHasanuddin University1
Abdul Hamid WahidHasanuddin University1
Muhammad Fajar FirmansyahAffiliation unknown1
Firman FirmanHasanuddin University1
Didi AryadiHasanuddin University1
Faisal AmirHasanuddin University1
Firman FirmanHasanuddin University1
Abdul WahidHasanuddin University1
Shofi DzakwaniAffiliation unknown1
Sri Suro AdhawatyAffiliation unknown1
Yunus TamammaAffiliation unknown1
Andi AdriAffiliation unknown1
Hamzah AmiluddinAffiliation unknown1
Syahrijuita KadirHasanuddin University1
Aida Juliaty BasoHasanuddin University1
Iman SudrajatNational Research and Innovation Agency1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/jdp/oai, first harvested 5 Nov 2026, last seen 8 Nov 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">PEMANFAATAN IKAN TERI (Stolephorus sp.) DALAM PEMBUATAN JAJANAN RINGAN TINGGI KALSIUM: UPAYA PENINGKATAN KESEHATAN TULANG DAN GIGI BAGI CIVITAS AKADEMIK UNIVERSITAS HASANUDIN</dc:title>
	<dc:creator xml:lang="en">Kadir, Syahrijuita</dc:creator>
	<dc:creator xml:lang="en">Fachry, Mardiana E.</dc:creator>
	<dc:creator xml:lang="en">Baso, Aidah Juliaty Alimuddin</dc:creator>
	<dc:subject xml:lang="en">Ikan Teri</dc:subject>
	<dc:subject xml:lang="en">Jajanan ringan</dc:subject>
	<dc:subject xml:lang="en">Tinggi kalsium</dc:subject>
	<dc:subject xml:lang="en">Tulang dan gigi</dc:subject>
	<dc:description xml:lang="en">Jajanan ringan merupakan makanan pendamping yang sangat digemari semua umur terutama kaum remaja dan mahasiswa. Namun jajanan ringan umumnya tidak memperhatikan pemenuhan gizi berupa karbohidrat, lemak dan protein apalagi mikromineral seperti Kalsium. Pengabdian Masyarakat ini bertujuan memanfaatkan ikan teri (Stolephorus sp.) dalam pembuatan jajanan ringan tinggi kalsium sebagai upaya peningkatan kesehatan tulang dan gigi bagi civitas akademika Universitas Hasanuddin. Kegiatan didahului dengan pelatihan kewirausahaan dan pembuatan prototipe jajanan ringan tinggi kalsium berupa kerupuk tahu dan kentang dengan penambahan ikan teri 20% yang merupakan konsentrasi yang paling diterima pada uji hedonic. Pengabdian ini berhasil membuat kerupuk tahu tinggi Kalsium (T-Kal) dan kerupuk kentang tinggi Kalsium (K-Kal) yang telah mendapatkan legalitas P-IRT untuk dihilirisasi di lingkungan kampus Universitas Hasanuddin.
Kata kunci: Ikan teri, jajanan ringan,tinggi kalsium, kesehatan, tulang, gigi.
 
ABSTRACT
Snacks are a very popular side dish for all ages, especially teenagers and students. However, snacks generally do not pay attention to nutritional requirements in the form of carbohydrates, fat and protein, let alone microminerals such as calcium. This community service aims to utilize anchovies (Stolephorus sp) in making light snacks high in calcium as an effort to improve bone and teeth health for the Hasanuddin University academic community. Following entrepreneurship training and research, a prototype of a high-calcium snack was developed in the form of tofu and potato crackers, with the addition of 20% anchovies, which proved to be the most accepted concentration in the hedonic test. This dedication succeeded in making tofu crackers high in Calcium (T-Kal) and potato crackers high in Calcium (K-Kal), which have obtained P-IRT legality to be distributed in the Hasanuddin University campus environment.
Keywords: Anchovies, snacks, high calcium, health, bones, teeth.</dc:description>
	<dc:publisher xml:lang="en">Departemen Budidaya Pertanian Fakultas Pertanian UNHAS</dc:publisher>
	<dc:date>2026-01-12</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/jdp/article/view/47108</dc:identifier>
	<dc:identifier>10.20956/jdp.v11i2.47108</dc:identifier>
	<dc:source xml:lang="en">Jurnal Dinamika Pengabdian; Vol. 11 No. 2 (2026): JURNAL DINAMIKA PENGABDIAN VOL. 11 NO. 2 JANUARI 2026; 226-232</dc:source>
	<dc:source>2528-3219</dc:source>
	<dc:source>2460-8173</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/jdp/article/view/47108/14026</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2026 Jurnal Dinamika Pengabdian</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>