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All Journal Jurnal FishtecH JURNAL PERIKANAN TROPIS Marine Kreatif
Anhar Rozi
Universitas Teuku Umar
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology

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Journal : Marine Kreatif

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PELATIHAN PEMBUATAN PRODUK KECANTIKAN BERBAHAN DASAR GARAM LAUT DI DESA LAMPANAH, ACEH BESAR Nabila Ukhty; Yasrizal Yasrizal; Anhar Rozi
Jurnal Marine Kreatif Vol 4, No 1 (2020): Marine Kreatif
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jmk.v4i1.2451

Abstract

Salt is a chemical compound that is generally derived from sea water, with the chemical name Sodium Chloride (NaCl). Salt can be obtained in three ways, namely through evaporation of seawater by sunlight, rock mining (rock salt mining) and from brine wells (brine). Lampanah Village is one of the Villages located on the coast of Kabuoaten Aceh Besar, with the majority of its residents living as salt farmers. The implementation of the training program for making beauty products made from sea salt was carried out in Lampanah Village, Aceh Besar District. The training method used in the utilization of sea salt consists of 2 stages, namely extracting information about salt and training and direct practice of processing sea-based products into spa salt, salt masks and salt face scrubs. improve the skills of salt farmers in Lampanah Village, Aceh Besar in processing salt into high-value-selling products. These products include salt masks, salt scrubs and spa salts. In addition, it is hoped that these products will become local products typical of Lampanah Village, Aceh Besar.
PENERAPAN SANITATION AND HYGIENE DALAM PROSES PRODUKSI SAVORY CRABS DI UKM DesaKitara Stephanie Bija; Novi Luthfiyana; Andi Ramadani; Heni Irawati; Maslan Maslan; Anhar Rozi; Burhanis Burhanis
Marine Kreatif Vol 6, No 2 (2022): Marine Kreatif
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jmk.v6i2.6546

Abstract

Savory crabs is a typical souvenir product of Tarakan city which was made from keraca crab raw materials. The processing of savory crabs must pay attention to sanitation and hygiene for producing safe products for consumption. Sanitation includes a clean and aseptic way of working, while hygiene is defined as the implementation of sanitation principles to maintain environmental health and cleanliness. The purpose of this activity was to know the implementation of sanitation and hygiene in the production process of savory crabs at UKM DesaKitara. The methods used were observation, interviews, socialization, evaluation and follow up. The aspects of sanitation and hygiene was observed include water safety, sanitation and hygiene of raw materials, sanitation and hygiene of workers, sanitation and hygiene of equipments, as well as sanitation and hygiene of end products. In addition, prevention of cross-contamination and waste handling are also observed.
Co-Authors Ade Irma Meulisa Afdhal Fuadi Akbardiansyah Akbardiansyah Andi Ramadani Burhanis Burhanis Cahyani, Reni Tri Deden Yusman Maulid, Deden Yusman Diah Anggraini Wulandari Diah Anggraini Wulandari Heni Irawati Heriansyah Ikhsanul Khairi Maslan Maslan Muhammad Arif Nasution Nabila Ukhty Novi Luthfiyana Nurhikma Nurhikma Nurhikma Nurhikma Nuring Wulansari Nuring Wulansari Rena Safitri siluh putu sri dia utari Stephani Bija Stephanie Bija Syarifah Zuraidah TATI NURHAYATI Uswatun Hasanah Yasrizal Zuriat Zuriat