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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

34 authors · 169 co-authorship links · 5 across different organisations

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

  • Institut Teknologi dan Sains Mandala
  • Universitas Muhammadiyah Prof Dr Hamka
  • Universitas Balikpapan
  • Diponegoro University
  • Sumatera Institute of Technology
  • Universitas Pendidikan Muhammadiyah Sorong
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Abdul WahidInstitut Teknologi dan Sains Mandala4
Andi Adri AriefAffiliation unknown4
Sitti FakhriyyahAffiliation unknown2
Muhammad Dalvi MustafaAffiliation unknown2
Abd. WahidAffiliation unknown2
Andi AmriUniversitas Muhammadiyah Prof Dr Hamka2
Arie Syahruni CangaraAffiliation unknown2
Aris BasoAffiliation unknown2
Benny Audy Jaya GosariAffiliation unknown2
Firman FirmanUniversitas Balikpapan2
M. Irham IlyasAffiliation unknown2
Alpiani AlpianiAffiliation unknown2
Aida Juliaty BasoAffiliation unknown2
Yasmin YasminDiponegoro University1
Sri Suro AdhawatiAffiliation unknown1
Indrya SariAffiliation unknown1
Paramitha Sari KasdirAffiliation unknown1
Irwansyah IrwansyahAffiliation unknown1
Muhammad Fajar FirmansyahAffiliation unknown1
Faisal AmirSumatera Institute of Technology1
Didi AryadiAffiliation unknown1
M. Chasyim HasaniAffiliation unknown1
Shofi DzakwaniAffiliation unknown1
FirmanUniversitas Pendidikan Muhammadiyah Sorong1
Chasyim HasaniAffiliation unknown1
Sri SuroAffiliation unknown1
Hamzah AmiluddinAffiliation unknown1
A. Adri AriefAffiliation unknown1
. AmiluddinAffiliation unknown1
Iman SudrajatAffiliation unknown1
Muh. Chasyim HasaniAffiliation unknown1

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 5 Nov 2026.
Original metadata (oai_dc) 
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	<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>