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All Journal AMMA : Jurnal Pengabdian Masyarakat
Indriyani
Universitas Lampung
Humanities Chemistry Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Nursing

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Pengenalan Sumber Daya Alam Dengan Kandungan Antioksidan Tinggi Dalam Rangka “Pencegahan Penyakit Degenaratif” Nuning Nurcahyani; Endah Setyaningrum; Endang L Widiastuti; Indriyani
AMMA : Jurnal Pengabdian Masyarakat Vol. 3 No. 11 : Desember (2024): AMMA : Jurnal Pengabdian Masyarakat
Publisher : CV. Multi Kreasi Media

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This activity was carried out in Banjar Agung Udik Village, Tanggamus, Lampung. This activity aims to provide knowledge about the benefits of antioxidants from surrounding natural resources in order to increase awareness of the importance of health among the community to prevent degenerative diseases. Banjar Agung Udik village is an area rich in natural resources. Most of the people are vegetable and fruit farmers, gardeners, and raise fish in ponds to meet their daily needs. One of the weakness of the local community is that they still have limited knowledge about the importance of natural resources that are rich in antioxidants and are beneficial for health, namely as preventing degenerative diseases. Therefore, training on the benefits of antioxidants from surrounding natural resources is very necessary to increase awareness of the importance of health through preventing degenerative disease among the people of Banjar Agung Udik. With the addition of this training, the knowledge and insight of the Banjar Agung Udik village community regarding the introduction of natural resources with high oxidant content as a means of preventing degenerative disease has increased. Apart from that, people are able to explain the benefits of natural resources with high antioxidant content for preventing degenerative disease.
Edukasi Pengolahan Limbah Minyak Jelantah Menjadi Sabun Cuci Di Desa Gebang, Pesawaran, Lampung Kusuma Handayani; Mohamad Kanedi; Wawan Abdullah Setiawan; Indriyani; Yasmin Fadia
AMMA : Jurnal Pengabdian Masyarakat Vol. 4 No. 4 : Mei (2025): AMMA : Jurnal Pengabdian Masyarakat
Publisher : CV. Multi Kreasi Media

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Cooking oil contains fatty acids made from high-quality vegetable oil so it can be used for environmentally friendly food products. However, repeated heating processes can damage the molecular structure of the oil. So that it can cause several negative impacts such as on health if consumed too often and damage to the ecosystem in the surrounding environment if disposed of carelessly. To overcome these negative impacts, cooking oil waste can be processed into products such as laundry soap. This community service activity was carried out to educate the community, especially those in Gebang Village, Pesawaran Regency, about the dangers of repeated heating of cooking oil, as well as to provide alternatives to process it into more useful products. The results of this community service activity showed an increase in understanding for participants, this can be seen from the increase in the post-test scores worked on by participants and from the results of discussions during the activity.
Pelatihan Praktik Pembuatan Yoghurt Di MTs Baabussalam, Kecamatan Gading Rejo, Kabupaten Pringsewu, Provinsi Lampung Nida Lidya Susanti; Devi Eka Lestari; Indriyani
AMMA : Jurnal Pengabdian Masyarakat Vol. 4 No. 5 : Juni (2025): AMMA : Jurnal Pengabdian Masyarakat
Publisher : CV. Multi Kreasi Media

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Conventional biotechnology is a topic in the science curriculum that is often delivered only theoretically in the classroom. This community service activity aimed to enhance students’ understanding and skills in applying biotechnology concepts through a yoghurt-making training at MTs Baabussalam, Gading Rejo Subdistrict, Pringsewu Regency, Lampung Province. The training was conducted on February, 19th, 2025, and attended by 28 students and two accompanying teachers. The stages of this activity included preparation, implementation, and closing. During the implementation phase, the activities carried out included a pre-test, a briefing session, demonstrations by the service team, hands-on practice by students, discussion and Q&A, and a post-test. The yoghurt was made by mixing pasteurized milk and plain yoghurt as a starter in a 1:4 ratio, followed by fermentation for 1–2 days. Evaluation results showed a significant increase in the students' average score from 53.2 (pre-test) to 84.6 (post-test). Students also showed high enthusiasm during the practice and gained a more concrete understanding of the fermentation process. This activity demonstrates that a practice-based approach is effective in enhancing students' understanding while also introducing them to simple entrepreneurship through fermented products.
Co-Authors Devi Eka Lestari Endah Setyaningrum Endang L Widiastuti Kusuma Handayani Mohamad Kanedi Nida Lidya Susanti Nuning Nurcahyani Wawan Abdullah Setiawan Yasmin Fadia