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All Journal JURNAL INTEGRASI PROSES Prosiding Semnastek Journal of Community Service in Science and Engineering
Denni Kartika Sari
universitas sultan ageng tirtayasa
Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Mechanical Engineering Physics Transportation Other

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Journal : Journal of Community Service in Science and Engineering

 1 
Penyuluhan dan pencegahan Covid-19 dengan pembuatan sabun cuci tangan cair dengan ekstrak daun sirih hijau (Piper betle folium l.) sebagai antiseptik alami Denni Kartika Sari; Dhena Ria Barleany; Retno Sulistyo Dhamar Lestari; Anggraini Vivi; Firliyani Shintasya Tiara
Journal of Community Service in Science and Engineering (JoCSE) Vol 1, No 1 (2022): Available Online in October 2022
Publisher : Faculty of Engineering, Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36055/jocse.v1i1.17133

Abstract

Peningkatan kesadaran masyarakat untuk mencegah penyebaran Covid-19 yang semakin meningkat harus segera dilakukan. Salah satu usaha yang dapat dilakukan adalah dengan sosialisasi pembuatan sabun cuci tangan yang murah, mudah dibuat, serta dapat memanfaatkan potensi lokal yaitu daun sirih. Tujuan kegiatan pengabdian ini yaitu memberikan sosialisasi mengenai pembuatan dan pemanfaatan daun sirih sebagai bahan pembuat sabun antiseptic serta sosialisasi pencegahan pandemik Covid-19. Kegiatan ini dilakukan di Perumahan Bumi Agung Permai Kota Serang berjalan dengan lancar dan mendapat respon yang positif dari masyarakat yang berpartisipasi. Hasil sosialisasi dan pelatihan pembuatan sabun cuci tangan cair diharapkan dapat memberikan alternatif sabun cuci tangan untuk mencegah penyebaran Covid-19. Raising public awareness to prevent the increasing spread of Covid-19 must be done immediately. One effort that can be done is to socialize the manufacture of hand soap that is cheap, easy to make, and can take advantage of local potential, namely betel leaf. The purpose of this service activity is to provide socialization regarding the manufacture and use of betel leaf as an ingredient for making antiseptic soap and socialization of the prevention of the Covid-19 pandemic. This activity was carried out at the Bumi Agung Permai Housing Complex, Serang City, and went smoothly and received a positive response from the participating communities. The results of the socialization and training on making liquid hand soap are expected to provide an alternative to hand soap to prevent the spread of Covid-19.
Implementation of hygiene and sanitation in processing food products for catering businesses in Ciora Village, Cilegon Akbar Gunawan; Dhena Ria Barleany; Erlin Filiandini; Shera Dwi Andini; Rifan Maulana; Retno Sulistyo Dhamar Lestari; Denni Kartika Sari
Journal of Community Service in Science and Engineering (JoCSE) Vol 2, No 2 (2023): Available Online in October 2023
Publisher : Faculty of Engineering, Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36055/jocse.v2i2.21410

Abstract

Jasaboga merupakan kegiatan usaha yang melayani pemesanan berbagai macam makanan untuk keperluan jamuan acara tertentu. Usaha ini semakin banyak peminatnya, salah satunya adalah usaha jasaboga di Desa Ciora Kecamatan Grogol Kota Cilegon yang berkembang sangat pesat. Unsur higiene dan sanitasi merupakan hal yang sangat penting tetapi belum menjadi perhatian khusus bagi pemilik industri jasaboga, “Dapoer Umi Ewi” memiliki beberapa permasalahan yang perlu diperhatikan diantaranya adalah tata letak rumah produksi dan penempatan peralatan belum memperhatikan unsur higiene dan sanitasi sehingga masih dimungkinkan terjadinya kontaminasi produk makanan dan dapat merugikan konsumen. Modifikasi yang dilakukan pada “Model Rumah Produksi Bersih” di desa Ciora diantaranya terdiri dari “Ruang Pengolahan” yang berguna untuk melakukan proses produksi, dan “Area Pencucian Peralatan dan Bahan Baku” untuk membersihkan alat masak dan bahan baku yang memerlukan air bersih dan tempat yang jauh dari kamar mandi serta tetap terjaga kebersihannya. Dalam hal ini faktor manusia atau unsur penjamah makanan juga sangat krusial karena manusia sebagai pelaku dalam proses rumah produksi tersebut. Faktor manusia sebagai tenaga kerja wajib dalam keadaan bersih. Perubahan tata letak ruang, dimana ditambahkan area penyimpanan bahan mentah yang berada di sebelah tempat cuci piring. Area ini dilengkapi dengan fasilitas seperti rak penyimpanan dengan ketinggian minimal 15 cm dari lantai dan 60 cm dari langit-langit ruangan. Catering services are business activities that order food for certain banquet events. More and more people are interested in this business, one of which is the food service business in Ciora Village, Grogol District, Cilegon City, which is multiplying. Hygiene and sanitation elements are essential but have not been given special attention to food service industry owners, "Dapoer Umi Ewi" has several problems that need to be considered, including the layout of the production house and placement of equipment that has not paid attention to the elements of hygiene and sanitation. Hence, it is still possible for this to occur. Contamination of food products can harm consumers. Modifications made to the "Clean Production House Model" in Ciora village include a "Processing Room," which helps carry out the production process, and an "Equipment and Raw Material Washing Area" for cleaning cooking utensils and raw materials which require clean water and a suitable place. Away from the bathroom and keep it clean. In this case, the human factor or the element of food handlers is also crucial because humans are the actors in the production house process. The human factor as a workforce must be clean. Changes to the space layout, where a raw material storage area was added next to the dishwasher. This area has facilities such as storage shelves with a minimum height of 15 cm from the floor and 60 cm from the ceiling.
Co-Authors Ade Risma Lestari Akbar Gunawan Anggraini Vivi Annas Eko Oktawiyono Dita Widya Anggraeni Erlin Filiandini Firliyani Shintasya Tiara Kustiningsih, Indar Laila Kristina Hendrawan Muhammad Sahlan Muhammad Tresna Umbara Prasetyo Khinanta Retno Sulistyo Dhamar Lestari Retno Sulistyo Dhamar Lestari Rifan Maulana Rosihan Apris Eko Prastyo Shera Dwi Andini Vita Duwi Kumala Sari