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All Journal HAYATI Journal of Biosciences MITRA: Jurnal Pemberdayaan Masyarakat Jurnal Bakti Masyarakat Indonesia
Yasinta Ratna Esti Wulandari
Department Of Biotechnology, Faculty Of Biotechnology, Atma Jaya Catholic University Of Indonesia, Jakarta
Agriculture, Biological Sciences & Forestry Humanities Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Public Health Social Sciences Other

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PELATIHAN MEMBUAT TAHU YANG SEHAT PADA WKRI PAROKI ST. MARIA FATIMA, SENTUL CITY, BOGOR Barus, Tati; Wulandari, Yasinta Ratna Esti; Hutagalung, Rory Anthony; Gunawan, Agustin Wydia
Jurnal Bakti Masyarakat Indonesia Vol 2, No 1 (2019): Jurnal Bakti Masyarakat Indonesia
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat, Universitas Tarumanagara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (911.607 KB) | DOI: 10.24912/jbmi.v2i1.4339

Abstract

Tahu merupakan makanan tradisional Indonesia yang memiliki banyak keunggulan sebagai bahan pangan dan prosespembuatannya sangat sederhana. Namun demikian, pengetahuan masyarakat tentang tahu dan cara membuat tahu yangsehat masih rendah. Oleh sebab itu, pengabdian pada masyarakat ini bertujuan untuk meningkatkan pengetahuanmasyarakat tentang tahu sebagai makanan yang sehat dan cara pembuatan nya. Kegiatan pengabdian dilakukan padawarga WKRI Paroki St. Maria Fatima, Sentul City, Bogor 16810 dengan menggunakan metode penyuluhan,demonstrasi, dan pendampingan. Monitoring dilakukan untuk mengukur tingkat keberhasilan peserta dalammemproduksi tahu sehat. Persepsi peserta tentang tahu dievaluasi melalui metode survei dan peningkatan pengetahuandiukur melalui test (pretest dan post test). Hasil penyuluhan, demonstrasi, dan pendampingan berhasil meningkatkanketerampilan peserta yang terlihat dari keberhasilan peserta dalam mengikuti prosedur pembuatan tahu. Hasil tersebutjuga diperkuat oleh hasil monitoring dimana seluruh peserta berhasil membuat tahu yang sehat. Hasil surveimenunjukkan peningkatan pengetahuan peserta tentang tahu sehat dan peningkatan motivasi peserta dalammemproduksi tahu sehat secara mandiri. Penilaian peserta tentang jalannya kegiatan pengabdian sangat baik terutamadalam meningkatkan pengetahuan (89% menyatakan sangat setuju dan sisanya setuju). Kemampuan fasilitator dalammenyampaikan materi juga dinilai baik oleh peserta (53% menyatakan sangat setuju dan sisanya setuju). Sebagaitindak lanjut peserta menyatakan bahwa mereka akan membagikan pengetahuan kepada teman dan keluarga. Salahsatu bukti nyata dari keberhasilan pelatihan ini ialah salah satu peserta yang menjadi pengusaha tahu.
Detection of Mulatexin in Local Mulberry Plants (Morus spp.) from Bogor, West Java, Indonesia Yasinta Ratna Esti Wulandari; Yogiara Yogiara; Isabel Livena Young
HAYATI Journal of Biosciences Vol. 28 No. 3 (2021): July 2021
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.4308/hjb.28.3.193

Abstract

The mlx56 gene family is found exclusively in the mulberry (Morus spp.) plant, and its role is to defend against insect herbivores, yet it had never been discovered from Indonesia, which has been cultivating mulberry silkworm's (Bombyx mori) feed in order to produce silks. This research focused on studying the expression of mlx56 gene family in local mulberry plants from Bogor, West Java, using different plant organs which were leaf, stem, and root. Each sample was collected from four species of mulberry; Morus alba var. kanva-2, M. alba var. multicaulis, M. bombycis var. lembang, and M. cathayana. Genomic RNA samples were collected and synthesized into cDNA, amplification was done using eight primers of the mlx56 gene family and the products were sequenced. Sequences were then analyzed by BLAST. Results showed diverse mlx56 gene family expression among species of mulberry and plant organs. The mlx56-2, mlx56-4, and mlx56-7, were mostly expressed in all species and organs. The gene mlx56-3, which was not discovered in the previous study, was expressed in M. cathayana leaf and root also in the roots of other species. It was identified as chitinase-like protein LA along with mlx56-5, while other genes were identified as mlx56 based on BLAST.
Socialization of Tempeh as Organic and Healthy Food for Household Mother in The South Tangerang City Anastasi Tatik Hartanti; Yasinta Ratna Esti Wulandari; Rory Anthony Hutagalung; Tati Barus
MITRA: Jurnal Pemberdayaan Masyarakat Vol 2 No 2 (2018): MITRA: Jurnal Pemberdayaan Masyarakat
Publisher : Institute for Research and Community Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25170/mitra.v2i2.103

Abstract

Tempeh is a traditional Indonesian food that has many advantages as food and the process of making it is quite simple. However, the community knowledge about tempeh and the skills to produce healthy tempeh are still low. This community service aimed to increase the knowledge about tempeh and to improve the skills of its manufacturers in making healthy and good quality tempeh. The activities were carried out for mothers living in Villa Dago Tol complex, Ciputat, South Tangerang 15414, by using the methods of counseling, demonstration, and mentoring. Monitoring was conducted to measure the success rate of participants in producing healthy tempeh. The level of community knowledge about tempeh was evaluated through survey method. The results of counseling, demonstration, and mentoring succeeded in improving the participant skills as seen from the participants' success in following the healthy tempeh-making procedure. The results were also reinforced by the results of monitoring where all participants managed to create healthy tempeh. Survey results showed participants’ increasing knowledge of healthy tempeh and motivation in producing healthy tempeh. Assessment of participants showed good results, especially in improving knowledge (73% stated strongly agree and the rest agree). The ability of the facilitators in delivering the material was also considered good by the participants (92% stated strongly agree and the rest agree). As a follow-up, the participants suggested that the training be extended to the other communities and the training also include a variety of topics such as the manufacturing of tofu, healthy food processing, sewing, and many others.
Training for Hygienic Tofu Making at WKRI Paroki St. Ignatius Loyola Semplak, Bogor Tati Barus; Yasinta Ratna Esti Wulandari; Rory Anthony Hutagalung; Dionysius Subali
MITRA: Jurnal Pemberdayaan Masyarakat Vol 4 No 1 (2020): MITRA: Jurnal Pemberdayaan Masyarakat
Publisher : Institute for Research and Community Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25170/mitra.v4i1.950

Abstract

Tofu is a traditional Indonesian food that has many advantages and is made with a very simple manufacturing process. However, knowledge about tofu and the process of making hygienic and healthy tofu is still low in Indonesia. Therefore, the present community service aims to improve public knowledge about tofu as a healthy food and how tofu is made. The community service activities were implemented to residents of the WKRI at Paroki St. Ignatius Loyola, Semplak, Bogor 16310, which consisted of counseling, demonstration, and mentoring methods. Monitoring was conducted to measure the level of success achieved by participants in producing healthy tofu. Participants' perceptions about tofu were evaluated through a survey method and improving knowledge was measured through tests (pretest and posttest). The results of counseling, demonstration, and mentoring succeeded in improving the participants' skills as evidenced by their success in making hygienic and healthy tofu. The survey results showed participants' improving knowledge about hygienic and healthy tofu and participants’ higher motivation to produce hygienic and healthy tofu independently. All participants appreciated the community service activities. They also appreciated the exceptional ability of the facilitator in delivering the materials.
Co-Authors Agustin Wydia Gunawan Anastasi Tatik Hartanti Dionysius Subali Isabel Livena Young Rory Anthony Hutagalung Tati Barus Yogiara Yogiara