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All Journal El-Hayah : Jurnal Biologi Lumbung Inovasi: Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Masyarakat Sains dan Teknologi DEVOTE: Jurnal Pengabdian Masyarakat Global Svarga Pena: Jurnal Pengabdian Kepada Masyarakat TAMPIASIH Itepa : Jurnal Ilmu dan Teknologi Pangan RESPINARIA: Jurnal Pengabdian Kepada Masyarakat
Yuliatin Hasfiani
Program Studi Teknologi Pangan, Institut Teknologi Dan Kesehatan Aspirasi
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Social Sciences Other

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Skrining Makanan dan Pendaftaran Sertifikat Halal Gratis (SEHATI) sebagai Upaya Pembentukan Kantin Halal di MTs Negeri I Lombok Timur Junaedi, Muhammad; Karno, Darma; Supiarmo, M. Gunawan; Hasfiani, Yuliatin; Sholihah, Khairiyatun
Lumbung Inovasi: Jurnal Pengabdian kepada Masyarakat Vol. 9 No. 4 (2024): December
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/linov.v9i4.2378

Abstract

Keamanan pangan merupakan upaya untuk menjaga mutu dan kualitas makanan dan minuman dari kemungkinan cemaran biologis, kimia dan benda lain yang menyebabkan timbulnya penyakit. Skrining dalam produk halal ialah pendataan bahan, proses produksi, pengecekan dapur tempat produksi, dan pengisian sistem jaminan produk halal oleh pelaku usaha. Program SEHATI merupakan program sertifikat halal gratis sebagai bentuk dukungan pemerintah dalam menyelenggarakan kewajiban sertifikat halal bagi pelaku usaha kecil dan menengah. Kantin halal merupakan perwujudan upaya menjaga kemanan pangan bagi anak dilingkungan sekolah yang merupakan kelompok rentan keracunanan makanan karena rasa penasaran dan ingin mencoba yang cukup tinggi tanpa mengetahui bahaya dari konsumsi makanan, sehingga diperlukan adanya penjaminan mutu dan kemanan pangan bagi siswa di sekolah melalui pengelola kantin di lingkungan sekolah. Pengabdian ini bertujuan untuk memberikan edukasi wajib dan standar halal bagi pelaku usaha yang menjual produk makanan dan minuman hasil olahan di kantin sekolah, melakukan pendampingan SEHATI dan outputnya berupa terbentukanya Kantin Halal di MTs Negeri I Lombok Timur. Metode pengabdian dimulai dari perencanaan, pelaksanaan berupa edukasi kewajiban dan standar halal, skrining makanan, verifikasi dan validasi dan pascakegiatan berupa pendaftaran, penerbitan sertifikat dan outputnya berupa pembentukan kantin halal. Hasil Pre-test dan Post-test menunjukkan peningkatan pengetahuan baik dari 35% menjadi 90% setelah dilakukan edukasi tentang kemanan pangan dan standar halal. Terdapat 18 dari 20 pelaku usaha dengan jenis produk berupa Kerupuk, kripik dan sejenisnya, Pengolahan buah dan sayur, Roti dan kue, Kue basah, Mie, macaroni, Gorengan, Minuman, Masakan olahan yang telah diverifikasi dan validasi dan dalam proses pendaftaran. Food Screening and Free Halal Certificate Registration (SEHATI) For Halal Canteen at MTs Negeri I East Lombok Abstract Food safety is an effort to maintain the quality and quality of food and drinks from possible biological, chemical and other contamination that causes disease. Screening for halal products is the collection of data on ingredients, production processes, checking the kitchen at the production site, and filling out the halal product guarantee system by business actors. The SEHATI program is a free halal certificate program as a form of government support in carrying out halal certificate obligations for small and medium businesses. Halal canteens are an embodiment of efforts to maintain food safety for children in the school environment who are a group vulnerable to food poisoning because their curiosity and desire to try is quite high without knowing the dangers of food consumption, so it is necessary to guarantee the quality and safety of food for students at school through the canteen management at school environment. This service aims to provide mandatory education and halal standards for business actors who sell processed food and beverage products in school canteens, provide SEHATI assistance and the output is the establishment of a Halal Canteen at MTs Negeri I East Lombok. The service method starts from planning, implementation in the form of education on halal obligations and standards, food screening, verification and validation and post-activity in the form of registration, issuance of certificates and the output is the establishment of a halal canteen. Pre-test and post-test results show an increase in good knowledge from 35% to 90% after education about food safety and halal standards. There are 18 out of 20 business actors with product types in the form of crackers, chips and the like, fruit and vegetable processing, bread and cakes, wet cakes, noodles, macaroni, fried foods, and drinks, processed food that have been verified and validated and are in the registration process.
Pelatihan Budaya Sasak Lombok pada Pembuatan Kue Tradisional Sumping di SMP Diyaul Azahar Lombok Timur Lalu Amrullah; Affan Gaffar; Ziana Warsani; Soufa Malita; Yuliatin Hasfiani; Rahayu Safitri Rahman; Nurramdaniyah Nurramdaniyah; Vivi Andrianingsih; Muhamad Taqiudin
Svarga Pena : Jurnal Pengabdian Kepada Masyarakat Vol. 1 No. 4 (2024): Desember : Svarga Pena : Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/svargapena.v1i4.69

Abstract

Diyaul Azahar Middle School, East Lombok, Bagik Umbrella Village has the potential for local food in the form of cassava which is generally processed simply for personal consumption or sold as a home business. This simple processing causes the value and selling price of the product to be low. This community service activity aims to improve the ability of students from Benda Baru sub-district in processing cassava and innovate in making traditional cakes which can increase the selling value of processed cassava products as an effort to improve family welfare. This activity was attended by 19 participants who were housewives in Benda Baru sub-district which was carried out using lecture, demonstration and evaluation methods.
Kombucha Based on Javanese Turmeric (Cucurma zanthorrhiza and Cucurma zedoaria): Effect of Various Concentrations and Antioxidant Activity Zubaidah, Elok; Kusmiyati, Nur; Arum, Mentari Sekar; Hasfiani, Yuliatin; Sujuti, Hidayat
El-Hayah:Jurnal Biologi Vol 10, No 2 (2025): EL-HAYAH (VOL 10, NO 2 Maret 2025)
Publisher : Program Study of Biology, Science and Technology Faculty, UIN Maulana Malik Ibrahim Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18860/elha.v10i2.35542

Abstract

Temulawak (C.zanthoriza) and white turmeric  (C.zedoaria) are Indonesian herbal plants  widely used to treat various diseases including anti-inflammatory properties, neuroprotective, nephroprotective, antitumor, and hepatoprotective. A long-standing tradition, Kombucha is a drink produced by fermenting tea using combine of lactic acid bacteria, acetic acid bacteria and mold.  It's classified as a functional food due to its high antioxidant and antibacterial activity, suggesting potential benefits for disease prevention.This research aims to improve the functional value of kombucha by using temulawak and white turmeric. Kombucha is made from temulawak and white turmeric powder with various concentrations ranges 0.2 – 1% (w/v)) and a sugar concentration of 10% (v/v)). After 8 days of fermentation, temulawak and white turmeric kombucha were tested for pH, total acid, amount of phenol, and IC50. The effect of various concentrations temulawak and white turmeric as a substrate for kombucha demonstrated significant (p0.05) in reduction of pH, increased total phenol content, IC50 value of antioxidant activity, also increased total acid. The best treatment of temulawak and white turmeric kombucha was obtained at a concentration of 1% with a pH of 2.77 for temulawak kombucha and 2.80 for white turmeric kombucha; total acid of 4.38% for temulawak kombucha and 3.60% for white turmeric kombucha; total phenols were 232.48 mgGAE/ml for temulawak kombucha and 113.00 mgGAE/ml for white turmeric kombucha; The IC50 value was 30.82 ppm for temulawak kombucha and 40.15 ppm for white turmeric kombucha.
PELATIHAN PEMBUATAN TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) SEBAGAI UPAYA PENGEMBANGAN PRODUK PANGAN LOKAL DI DESA PERIGI KECAMATAN SUELA LOMBOK TIMUR Affan Gaffar; Yuliatin Hasfiani; Ziana Warsani; Soufa Malita; Lalu Amrullah; Rahayu Safitri Rahman; Nia Ulfa Madani
Devote: Jurnal Pengabdian Masyarakat Global Vol. 4 No. 4 (2025): Devote: Jurnal Pengabdian Masyarakat Global, 2025
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/devote.v4i4.5426

Abstract

This community engagement program aims to strengthen the capacity of Perigi Village residents in East Lombok, Indonesia, to process cassava into MOCAF (Modified Cassava Flour) through hands-on training and the application of basic technological transfer. The program commenced with theoretical dissemination addressing the potential of cassava as a value-added local commodity and the function of MOCAF as a gluten-free wheat flour substitute. Training stages included raw material selection, fermentation, drying, milling, and product formulation using MOCAF. The results indicated a significant improvement in participants’ technical knowledge and operational skills related to standardized MOCAF production processes. Furthermore, the demonstration of MOCAF-based brownies increased participants’ interest in developing local food businesses. Overall, this activity contributed to enhancing community competence in food diversification, adding economic value to local commodities, and strengthening the village economy.
Pendampingan Pembuatan Rengginang dalam Mendukung Diversifikasi Pengolahan Wortel di Desa Sembalun Kecamatan Sembalun Kabupaten Lombok Timur Madani, Nia Ulfa; Yuliatin Hasfiani; Rahayu Safitri Rahman
Jurnal Pengabdian Masyarakat Sains dan Teknologi Vol. 5 No. 2 (2026): Juni: Jurnal Pengabdian Masyarakat Sains dan Teknologi
Publisher : Fakultas Teknik Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58169/jpmsaintek.v5i2.1123

Abstract

This community service program aims to enhance the capacity of the Sembalun Village community, Sembalun District, East Lombok Regency, to process carrots into value-added food products, specifically carrot rengginang, through practice-based training and mentoring. The activity is carried out through several stages, including preparation, socialization, training, mentoring, and strengthening aspects of product branding and promotion. The preparation stage includes coordination with the village government, identifying community needs, and providing tools, materials, and training materials. The activity continues with the delivery of material on the potential for diversification of carrot processing, product benefits, and opportunities for its development as a community business. The training is carried out through demonstrations and direct practice of making carrot rengginang starting from raw material preparation, processing, to product packaging. The mentoring activities also cover business management, determining selling prices, and developing promotional media through digital platforms. The results of the activity show an increase in community knowledge and skills in processing carrots into innovative food products with higher economic value. This program is expected to support local food diversification, reduce carrot crop losses, increase the added value of agricultural commodities, and strengthen the economy of the Sembalun Village community through the development of local food-based businesses.
Potensi Antikanker Rimpang Temulawak (Curcuma Xanthorrhiza Roxb.) Yuliatin Hasfiani; Rahayu Safitri Rahman; Ziana Warsani
JURNAL TAMPIASIH Vol. 3 No. 1 (2024): Desember
Publisher : LPPM, Institut Teknologi dan Kesehatan Aspirasi

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Latar belakang: Kanker menjadi penyebab utama kematian di seluruh dunia. Database GLOBACON 2020 melaporkan kasus kanker terjadi lebih dari 19,3 juta dengan angka kematian hampir 10 juta jiwa. Pengobatan kanker umumnya menggunakan radioterapi, pembedahan, dan kemoterapi yang memiliki efek samping berbahaya seperti resistensi obat. Adanya komponen bioaktif khususnya pada tumbuhan menjadi alternatif solusi sebagai agen antikanker yang lebih aman. Rimpang temulawak memiliki senyawa bioaktif seperti xanthorrhizol dan kurkumin yang memiliki efektivitas sebagai antikanker. Studi literatur ini dilakukan untuk memperoleh informasi mengenai temuan-temuan tentang kandungan senyawa bioaktif pada temulawak serta mekanisme seluler yang berkaitan dengan antivitasnya sebagai antikanker. Metode: Metode yang digunakan adalah literature review secara sistematis dan meta analisis menggunakan database Google Scholar dan Science Direct. Literatur diperoleh dengan kata kunci “Curcuma xanthorrhiza as anticancer, bioactive compound of Curcuma xanthorrhiza, Javanese turmeric as functional food”. Literatur yang diperoleh dikumpulkan, diseleksi, dan dirangkum berdasarkan tujuan artikel ini. Hasil: Hasil studi literatur menunjukkan temulawak memiliki aktivitas pencegahan dan terapi terhadap berbagai jenis kanker termasuk kanker payudara, tenggorokan, mulut dan esofagus, usus besar, dan hati. Studi secara in vitro dan in vivo menunjukkan senyawa-senyawa bioaktif temulawak menargetkan sitokin proinflamasi, protein apoptosis sel, dan penghentian siklus sel. Kesimpulan: Studi literatur ini difokuskan pada temuan terbaru terkait potensi antikanker pada temulawak berdasarkan studi in vitro dan in vivo. Kata Kunci: Kanker, antikanker, temulawak, senyawa bioaktif.
Peningkatan Kapasitas Mahasiswa dan Tenaga Pendidik dalam Menentukan Tema Penelitian melalui Analisis Bibliometrik Menggunakan VOSviewer Monica Niken Wulandari; Ririn Linawati; Eddi Indro Asmoro; Mia Hafizah Tumangger; Vivi Andrianingsih; Yuliatin Hasfiani
RESPINARIA : Jurnal Pengabdian Kepada Masyarakat Vol. 3 No. 1 (2026): June 2026
Publisher : PT Katersi Minar Permata

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.66785/respinaria.v3i1.229

Abstract

Kemampuan dalam menentukan tema penelitian menjadi salah satu tantangan yang dihadapi oleh mahasiswa dan tenaga pendidik, terutama dalam memilih topik yang sesuai dengan perkembangan ilmu pengetahuan dan didukung oleh kajian literatur yang memadai. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan pemahaman mahasiswa dan tenaga pendidik mengenai strategi menentukan tema penelitian melalui analisis bibliometrik menggunakan aplikasi VOSviewer. Kegiatan dilaksanakan secara daring melalui platform Zoom Meeting dengan jumlah peserta sebanyak 21 orang. Metode pelaksanaan kegiatan meliputi tahap persiapan, penyampaian materi, praktik penggunaan VOSviewer, serta evaluasi melalui kuesioner menggunakan Google Form setelah kegiatan berlangsung. Materi yang diberikan mencakup konsep dasar analisis bibliometrik, manfaat pemetaan literatur, serta penggunaan VOSviewer dalam melihat keterkaitan antar kata kunci dan tren penelitian. Berdasarkan hasil evaluasi peserta, secara umum peserta memahami materi yang disampaikan dan memperoleh wawasan mengenai pemanfaatan analisis bibliometrik sebagai salah satu strategi dalam menentukan tema penelitian. Kegiatan ini memberikan pengetahuan awal bagi mahasiswa dan tenaga pendidik dalam menggunakan VOSviewer sebagai alat bantu untuk mengeksplorasi literatur dan mendukung proses perencanaan penelitian.
Potensi Senyawa Bioaktif Daun Kersen (Muntingia calabura L.) sebagai Antioksidan dan Antiinflamasi: Sebuah Tinjauan Yuliatin Hasfiani
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 15 No. 2 (2026): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2026.v15.i02.p10

Abstract

Muntingia calabura L. leaves are tropical plant materials traditionally used as herbal remedies to treat various health conditions, particularly those associated with inflammation and oxidative stress. Numerous studies have reported that these leaves contain bioactive compounds, including phenolics, flavonoids, and terpenoids, which contribute to their biological activities by neutralizing free radicals and inhibiting the expression of pro-inflammatory cytokines. This review presents a synthesis of recent experimental and mechanistic evidence highlighting the synergistic potential of bioactive compounds from M. calabura leaves as natural antioxidants and anti-inflammatory agents for functional food applications. This review aims to comprehensively examine their antioxidant and anti-inflammatory potential based on findings from in vitro, in vivo, and mechanistic studies. The findings provide an up-to-date scientific overview of the potential of M. calabura leaves as sources of natural antioxidants and anti-inflammatory agents and support their further development in natural-based functional foods.
Co-Authors Affan Gaffar Eddi Indro Asmoro Elok Zubaidah Hidayat Sujuti Karno, Darma Lalu Amrullah Lalu Amrullah Madani, Nia Ulfa Mentari Sekar Arum Mia Hafizah Tumangger Monica Niken Wulandari Muhamad Taqiudin Muhammad Junaedi Nia Ulfa Madani Nur Kusmiyati Nurramdaniyah Nurramdaniyah Rahayu Safitri Rahman Rahayu Safitri Rahman Rahayu Safitri Rahman Ririn Linawati Sholihah, Khairiyatun Soufa Malita Soufa Malita Supiarmo, M. Gunawan Vivi Andrianingsih Vivi Andrianingsih Ziana Warsani Ziana Warsani Ziana Warsani