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All Journal Jurnal Ilmu Lingkungan Unri Conference Series: Community Engagement
M. Yulis Hamidy
Universitas Riau
Humanities Environmental Science

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Factors Associated with Ownership of Acceptance Health Certificate And Consumer Satisfaction of Refill Drinking Water Depot in Kuantan Singingi District. Eliza Fitria; Zulkarnaini Zulkarnaini; M. Yulis Hamidy
Jurnal Ilmu Lingkungan Vol 11, No 1 (2017): Jurnal Ilmu Lingkungan
Publisher : Program Pascasarjana Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jil.11.1.p.65-74

Abstract

This study was in November 2016 to January 2017 located in Kuantan Singingi. The purpose of this study is to analyze the relationship simultaneously or partially and the influence of direct and indirect between the knowledge of the owner of the depot, training owners depot, supervision of health professionals and the bacteria total coliform depot refill drinking water to the ownership of acceptance healthy certificate in Kuantan Singingi and analyze the relationship healthy acceptance certificate of ownership to consumer satisfaction in drinking water refill depot in Kuantan Singingi. Based on the results of research, knowledge variable depot owners of drinking water, training, supervision and inspection of health workers total coliform bacteria simultaneously affect the ownership of acceptance healthy certificate drinking water refill depot in Kuantan Singingi amounted to 58.4%. Partially no influence between total coliform bacteria examination depot drinking water on a healthy acceptance certificate of ownership which is indicated by p value of 0.475. While variable knowledge, training, supervision of health workers significantly affect ownership of acceptance healthy certificate of with p value respectively by 0.02, 0.09 and 0.00. Influence direct of knowledge on ownership healthy acceptance certificate of 1.2% and indirectly through training and supervision respectively by 0.4% and 1.8% and the total effect of 3.4%. Effect of training on healthy acceptance certificate direct ownership of 6.8% and indirectly through knowledge and supervision by 0.4% and 8.3% and the total effect of 15.5%. Effect of supervision of the ownership certificate of acceptance healthy 32.2% directly and indirectly through knowledge and training of respectively 1.8% and 4.3% and the total effect of 38.3%. Ownership certificates are eligible to healthy drinking water refill depot does not affect customer satisfaction in Kuantan Singingi with p value of 3.12 and a value of R square 0.15.
Penerapan pengolahan telur itik dengan oven pengasapan pada UKM petani sawit di Kampung Sialang Baru, Kabupaten Siak, Riau Yusfiati Yusfiati; Rr. Sri Catur S; Siti Fatonah; M. Yulis Hamidy
Unri Conference Series: Community Engagement Vol 4 (2022): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.4.347-354

Abstract

The duck farming business can develop well by improving the management of duck eggs into smoked salted eggs of various flavors. The service activity aims to educate members of the Sialang Baru Palm Oil Farmers UKM about the use of cadling and processing smoked salted eggs with various flavors. The target community for this activity is around 15 people. The service method has three stages, namely first, making leaflets about candling and making smoked salted eggs. Second, the provision of material through socialization activities, in the form of lectures and discussions. Third, the practice of using egg candling and the practice of processing smoked salted eggs of various flavors. Evaluation by giving questionnaires before and after the lecture to participants. The results of the questionnaire were tabulated and described. The results of the dedication resulted in making salted eggs by smoking better than ordinary salted eggs. The taste of the egg texture is better and the yolk color is more yellow than ordinary salted eggs. Shorter manufacturing time is 7 days and smoking is 12 hours. The use of a smoked oven from a used drum is designed to have 3 shelves for eggs and fuel with wood husks. The people of the Sialang Baru Palm Oil UKM were very enthusiastic with the attendance of more than 70%. The counseling and practice of processing smoked salted eggs have educated the community to further develop their business in the future.
Co-Authors Eliza Fitria I Gusti Wayan Murjana Yasa Rr. Sri Catur S Siti Fatonah Yusfiati Yusfiati