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All Journal Jurnal Pangan dan Gizi agriTECH AGRITEKNO, Jurnal Teknologi Pertanian Jurnal Surya Masyarakat Jurnal Ilmu Keperawatan Jiwa Madaniya Jurnal Surya Masyarakat International Journal of Advance Tropical Food (IJATF) Diversity: Disease Preventive of Research Integrity JURNAL INOVASI DAN PENGABDIAN MASYARAKAT INDONESIA Batik_Mu (Jurnal Pengabdian Masyarat) Buletin Pengabdian
Siti Aminah
Department Of Food Technology, Faculty Of Nursing And Health Sciences, Universitas Muhammadiyah Semarang, Semarang, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Other

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Sosialisasi Pangan Aman dan Halal Pada Siswa Sekolah Agus Suyanto; Nurrahman Nurrahman; Siti Aminah; Wikanastri Hersoelistyorini
JURNAL INOVASI DAN PENGABDIAN MASYARAKAT INDONESIA Vol 2 No 3 (2023): Juli
Publisher : Fakultas Kesehatan Masyarakat, Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jipmi.v2i3.111

Abstract

Latar belakang: Pangan merupakan kebutuhan pokok manusia yang paling utama, yang tidak dapat ditinggalkan dalam kehidupan sehari-hari.  Tuntutan dan perhatian terhadap kualitas pangan yang akan dikonsumsi masyarakat, dirasakan semakin lama semakin besar. Pangan yang baik harus bermutu, bergizi, aman dan halal.  Tujuan: Kegiatan sosialisasi pangan aman dan halal untuk memberikan pengetahuan kepada siswa  akan pentingnya mengkonsumsi makanan yang aman dan halal. Metode: Sosialisasi ini dilakukan dengan cara memberikan pelatihan dalam bentuk ceramah kepada siswa  SMP dan SMK, masing-masing sebanyak 28 dan 23 orang. Pelatihan siswa SMP dan SMK dipisah agar lebih fokus dalam menerima materi. Untuk mengetahui dampak pelatihan dilakukan pre-test dan post-test dengan menjawab soal yang telah disiapkan.  Hasil: dari nilai rata-rata pengetahuan tentang pangan aman dan halal sebelum dan setelah ceramah sebesar 5,61 dan 7,04 untuk siswa SMP, sedangkan pada siswa SMK sebesar 5,35 dan 7,04. Kesimpulan: Sosialisasi menunjukkan bahwa tingkat pengetahuan siswa meningkat secara signifikan. Kata kunci: halal, pangan aman, sosialisasi, siswa _______________________________________________________________________________________________ Abstract Background: Food is the most basic human need, which cannot be left behind in everyday life. Demands and attention to the quality of food that will be consumed by the community, are felt to be getting bigger and bigger. Good food must be of good quality, nutritious, safe, and lawful. Objective: safe and halal food socialization activity to provide knowledge to students about the importance of consuming safe and halal food. Method: This socialization was carried out by providing training in the form of lectures to SMP and SMK students, totaling 28 and 23 students respectively. The training for SMP and SMK students is separated so that they are more focused on receiving the material. To find out the impact of the training, pre-test, and post-tests were carried out by answering the questions that had been prepared. Result: the average value of knowledge about safe and halal food before and after the lecture was 5.61 and 7.04 for junior high school students, while for vocational students it was 5.35 and 7.04. Conclusion: Socialization showed that the level of knowledge of students increased significantly. Keywords: halal, safe-food, socialization, students
Penyuluhan tiga bidang program kemitraan wilayah pada kelompok petani perhutanan sosial penanam kentang di Desa Gerlang Kabupaten Batang (Explanation of three areas of regional partnership program at potato groups social forestry farmers in Gerlang Village, Batang District) Wikanastri Hersoelistyorini; Setia Iriyanto; Sukowiyono Sukowiyono; Nurrahman Nurrahman; Nurcahyono Nurcahyono; Stalis Norma Ethica; Agus Suyanto; Siti Aminah
Buletin Pengabdian Vol 2, No 1 (2022): Bull. Community. Serv.
Publisher : The Institute for Research and Community Services (LPPM) Universitas Syiah Kuala (USK)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/bulpengmas.v1i3.23149

Abstract

The purpose of this service was to provide counseling, training, and technical guidance in three areas of the partnership program (food technology, economy, and health) to potato farmers in the village. In the field of food technology, counseling included how to process potatoes into flour, chips, and sticks. Counseling in the field of economics focused on the importance of entrepreneurship supported by e-commerce in marketing processed potatoes. Health education in the form of video screenings and distribution of posters about the dangers of open defecation (BABS). The results of the activity obtained information that the community’s understanding of how to wash hands properly was good, but needed guidance on healthy toilet standards. Extension activities in the health sector had a positive impact in increasing knowledge about the correct way to defecate. Counseling in the field of food technology and economics encouraged the growth of seven groups for introducing food technology and e-commerce in Gerlang Village.
Aplikasi Edible Coating Lidah Buaya pada Jamur Tiram dan Pengaruhnya terhadap Mutu Kimia, Fisik, dan Sensoris Selama Penyimpanan Alief Ababiel; Siti Aminah; Agus Suyanto
Jurnal Pangan dan Gizi Vol 13, No 2 (2023): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.13.2.2023.18-29

Abstract

Oyster mushroom is the most potential raw materials to be developed in Indonesia because it contains protein and high nutritional value. However, oyster mushrooms are easily wilted and rotten because they are still undergoing post-harvest metabolic and respiratory processes. Edible coating is a thin layer of edible material that has ability to replace the natural wax layer that is lost in post-harvest handling. The purpose of this research was to determine the effect of aloe vera edible coating application on oyster mushrooms to chemical, physical, and sensory characteristics during storage. The research method is an experimental type using a Completely Randomized Design (RAL) consisting of 1 factor 5 treatments, namely aloe vera gel concentrations of 0, 25, 50, 75, and 100%. The steps involved are making edible coatings and then coating oyster mushrooms with edible coating. The analysis of this research included analysis of protein content (Kjedahl method), moisture content (drying method), weight loss, texture, color, and sensory characteristics (hedonic quality). The results showed that there was an effect of edible coating application on the chemical, physical, and sensory qualities of oyster mushrooms during storage. Tests were carried out on the 1st and 4th days. The best treatment was obtained from 100% aloe vera gel concentration which produced an average protein content (2.965%), water content (17.221%), weight loss (21.553%), texture (0.845 mm), color degree (63.578), and quality. hedonic (4,3).
Penguatan Ketahanan Ekonomi Pangan Pesantren Nurul Furqon Rembang Melalui Bimbingan Teknis dan Pendampingan Produksi Mocaf dan Olahannya Rohadi Rohadi; Siti Aminah; Mulya Virgonita Iswindari Winta
Madaniya Vol. 4 No. 4 (2023)
Publisher : Pusat Studi Bahasa dan Publikasi Ilmiah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53696/27214834.602

Abstract

Pengelola Pesantren Nurul Furqon Rembang menekankan penguasaan ilmu keagamaan, ilmu-ilmu dasar dan teknologi serta keterampilan sebagai kecakapan hidup santri setelah lulus. Pesantren menyediakan infrastruktur memadahi untuk mengembangkan minat dan bakat santri pada bidang agribisnis. Namun demikian pesantren tidak memiliki sumberdaya manusia yang cukup pada bidang teknologi pasca panen, pengolahan hasil pertanian dan agribisnis. Oleh sebab itu tim pengabdi bermaksud memberikan bimbingan teknis dan pendampingan produksi mocaf dan olahannya kepada santri dan pengelola. PKM bertujuan untuk meningkatkan pengetahuan, keterampilan dan motivasi berwirausaha kepada santri pada bidang pasca panen singkong, pembuatan mocaf dan produk olahan berbasis mocaf. Pelaksanaan PKM digunakan metode ceramah dan diskusi serta praktik. Kegiatan diikuti oleh 25 santri dan pengelola. Hasil PKM menunjukkan ada peningkatan pengetahuan peserta secara nyata pada bidang pasca panen, pembuatan mocaf dan produk olahannya serta kewirausahaan, namun bintek kurang efektif untuk transfer pengetahuan. Hasil uji-t pada pre dan posttest bidang pasca panen singkong dan pembuatan produk berbasis mocaf menunjukkan nilai rata-rata test peserta meningkat sebesar 41,7 % dari 43,2 menjadi 61,2 dengan tingkat signifikansi 0,001 (p < 0,05), sementara pada bidang motivasi kewirausahaan meningkat 14,3% dari 54,92 menjadi 62,76. Namun demikian bintek bidang pasca panen dan pembuatan produk berbasis mocaf serta motivasi santripreneur tidak efektif untuk transfer pengetahuan dan keterampilan, dengan nilai efektivitas penyuluhan (EP) masing-masing 22,5% dan 7,84%. PKM mampu meningkatkan keterampilan dan motivasi peserta dalam produksi mocaf dan olahannya dengan indikator ketersediaan produk dan terbentuknya unit usaha berbasis mocaf.
Co-Authors afrilia afriatul lael Afrilia Arifatul Lael Agus Suyanto Agustin Syamsianah Akhmad Fathurohman Alief Ababiel Anissa I Cahyati Bherta Agil Dhela Kusuma Ernawati Ernawati fakhrissal dian arga nugroho istinaroh istinaroh Joko Teguh Isworo Katrien Arumsari Liya Apriani Marini firia dewi Muhammad Rully Syahirul Alim Muhammad Yusuf Mulya Virgonita Iswindari Winta neneng indarti Nurcahyono Nurcahyono Nurhayati Nurhayati Nurhidajah - Nurrahman Nurrahman Nurrahman Nurrahman Nurrahman Nurrahman Nurrahman Nurrahman Nurrahman Nurrahman Nurur Rizqi Penta Amalia Rahayu Astuti Rahayu Astuti Rohadi, Rohadi Rosita Dewi Rully Amrullah Safira Firdaus Salsabila Amalia Putri Bumi Setia Iriyanto Sri Hartati Stalis Norma Ethica Sukowiyono Sukowiyono Trixie Salawati Ulfa Nurullita Wahyu Handoyo Wikanastri Harsoelistyorini Wikanastri Hersoelistyorini Wikanastri Hersoelistyorini Wikanastri Hersoelistyorini Wikanastri Hersoelistyorini Wulandari Meikawati Yunan Kholifatuddin Sya’di