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Melindra Mulia
Universitas Negeri Padang
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Journal : Pelita Eksakta

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PKM Utilization of Natural Ingredients, Spices and Coconut as Family Drinks in an Effort to Increase Body Immune During Covid Conditions in Bungus Teluk Kabung District, Bungus Barat Village, Padang City Suryelita Suryelita; Syamsi Aini; Desy Kurniawati; Indang Dewata; Sri Benti Etika; Melindra Mulia; Trisna Kumala Sari
Pelita Eksakta Vol 5 No 1 (2022): Pelita Eksakta Vol. 5 No. 1
Publisher : Fakultas MIPA Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/pelitaeksakta/vol5-iss1/163

Abstract

During the pandemic, people's activities are limited outside the home. However, this condition has an impact on their income economy. People can return to their activities to meet their needs by implementing a new normal life through health protocols. However, information and knowledge on how to maintain body immunity and the implementation of a new normal life are still limited. Therefore, it is necessary to disseminate information about the importance of body immunity during this pandemic. One of the areas affected by this pandemic is Bungus Barat Village, Bungus Teluk Kabung District. To answer the problems that arise in this area, it is necessary to carry out service activities that aim to provide information to the community, especially mothers who are the spearheads of families who are members of the association of PKK women in West Bungus Village on how to increase and maintain immunity during the pandemic. This increase in immunity includes lifestyle and diet that must be followed in the new normal life. Participants in this service activity include representatives of PKK women in West Bungus Village. The activity is in the form of implementation which is divided into two stages, namely guided activities, and independent activities. In the guided activities, interactive and practical counseling methods are used. Meanwhile, in independent activities, the target is to carry out the practice of making spice drinks and VCO in groups again. The results of the activity showed an increase in target knowledge about kitchen spices and coconut into VCO and nutritious spice drinks. The target community, namely PKK women, is also interested in consuming and producing their own VCO and spice drinks that have been made. In addition, from this activity, the community gained a good understanding of what to do during this pandemic, not only in complying with health protocols but also in regulating lifestyle and eating patterns.
Processing of Seafood Into Contemporary Food That Is Nutritious And Economically Valuable In Welcoming Ecotourism In Nagari Kurai Taji, Nan Sabaris District, Padang Pariaman Regency Fauzana - Gazali; Melindra Mulia; Trisna Kumala Sari; Umar Kalmar Nizar
Pelita Eksakta Vol 4 No 2 (2021): Pelita Eksakta Vol. 4 No. 2
Publisher : Fakultas MIPA Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/pelitaeksakta/vol4-iss2/143

Abstract

Nagari Kurai Taji is located in Nan Sabaris District, Padang Pariaman Regency, West Sumatra Province. This area is inhabited by 9335 people, most of whom work as fishermen, traders and farmers. Kurai Taji community who work as fishermen usually only sell their haul as raw materials or basic ingredients for cooking, so the profits are not much. The abundant marine haul is sometimes also difficult to sell to the public, especially in the midest of the current pandemic situation. In addition to fishing, the kurai taji peoples are also known as traders. They sell many things like daily necessities and Pariaman’s spesifics culinary. However, from the information obtained, there are not many people who sell contemporary foods that are liked by young people in this area, especially those processed from seafood. This community services aims to equiped the people in Kurai Taji Village with skills in processing seafood into modern food that is healthy, nutritious and has high economic value. After participating in the training, it is hoped that the community will have skills in processing seafood into modern food so that the products made can be sold and increase the income of the local community. Thus, the community will be better prepared to face the development of culinary tourism in Kurai Taji. The products made are expected to be an attraction for tourist visitors and improve the economy of the surrounding community.
Co-Authors Afrizal Afrizal Desy Kurniawati Devi Purnamasari Elfanny Delvia Fauzana Gazali Hesty Parbuntari Indang Dewata Mai Efdi Niza Lian Pernadi Niza Lian Pernadi Rani Aulia Suhanah Riga Riga Romy Dwipa Yamesa Away Sri Benti Etika Suryelita . Syamsi Aini Teuku Muhamad Khairudin Trisna Kumala Sari Umar Kalmar Nizar Umar Kalmar Nizar Yeni, Isra Yogi Fernanda Saputra