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All Journal Jurnal Surya Masyarakat Jurnal Surya Masyarakat Jurnal Pengabdian Masyarakat Kesosi
Yunan Kholifatuddin Sya’di
Universitas Muhammadiyah Semarang
Religion Humanities Economics, Econometrics & Finance Education Engineering Environmental Science Languange, Linguistic, Communication & Media Neuroscience Nursing Public Health Other

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Improving Knowledge and Skills in Healthy Agro-Marine Food Processing among Indonesian Immigrant Communities in Malaysia Muhammad Yusuf; Eny Winaryati; Budi Santosa; Hardiwinoto Hardiwinoto; Edy Purwanto; Andwiani Sinarasri; Nurrahman Nurrahman; Yunan Kholifatuddin Sya’di; Masrukhi Masrukhi; Siti Zaharah Rosli
Jurnal Surya Masyarakat Vol 8, No 2 (2026): Mei 2026
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jsm.8.2.2026.350-357

Abstract

Fish and other agro-marine products are important sources of high-quality protein, essential amino acids, omega-3 fatty acids, vitamins, and minerals. However, immigrant communities may experience changes in dietary habits due to limited access to familiar food ingredients, affordability issues, and adaptation to new food environments. This community service program aimed to improve nutritional literacy and practical skills in healthy agro-marine food processing among Indonesian immigrant communities in Kuala Lumpur, Malaysia. The program was conducted in June 2024 through collaboration among Management and Science University, Universiti Muhammadiyah Malaysia, the Muhammadiyah Special Branch (PCIM) of Malaysia in Kuala Lumpur, and the community service team. The activity involved 20 participants and was implemented through five stages: socialization, practical training, technology application, evaluation assistance, and sustainability planning. Program outputs included nutrition education on fish consumption, demonstrations of healthier processing methods such as steaming, boiling, and grilling, introduction of fish-product diversification, utilization of agro-marine by-products, a processing guidebook, and digital learning materials. Evaluation through observation, discussion, and participant feedback indicated that the program helped participants understand the nutritional value of fish and recognize healthier and more economically productive processing alternatives. Continuous mentoring is recommended to strengthen long-term dietary improvement and community-based entrepreneurship.
Improving Knowledge and Skills in Healthy Agro-Marine Food Processing among Indonesian Immigrant Communities in Malaysia Muhammad Yusuf; Eny Winaryati; Budi Santosa; Hardiwinoto Hardiwinoto; Edy Purwanto; Andwiani Sinarasri; Nurrahman Nurrahman; Yunan Kholifatuddin Sya’di; Masrukhi Masrukhi; Siti Zaharah Rosli
Jurnal Surya Masyarakat Vol 8, No 2 (2026): Mei 2026
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jsm.8.2.2026.350-357

Abstract

Fish and other agro-marine products are important sources of high-quality protein, essential amino acids, omega-3 fatty acids, vitamins, and minerals. However, immigrant communities may experience changes in dietary habits due to limited access to familiar food ingredients, affordability issues, and adaptation to new food environments. This community service program aimed to improve nutritional literacy and practical skills in healthy agro-marine food processing among Indonesian immigrant communities in Kuala Lumpur, Malaysia. The program was conducted in June 2024 through collaboration among Management and Science University, Universiti Muhammadiyah Malaysia, the Muhammadiyah Special Branch (PCIM) of Malaysia in Kuala Lumpur, and the community service team. The activity involved 20 participants and was implemented through five stages: socialization, practical training, technology application, evaluation assistance, and sustainability planning. Program outputs included nutrition education on fish consumption, demonstrations of healthier processing methods such as steaming, boiling, and grilling, introduction of fish-product diversification, utilization of agro-marine by-products, a processing guidebook, and digital learning materials. Evaluation through observation, discussion, and participant feedback indicated that the program helped participants understand the nutritional value of fish and recognize healthier and more economically productive processing alternatives. Continuous mentoring is recommended to strengthen long-term dietary improvement and community-based entrepreneurship.
Pendampingan Sertifikasi Halal Tenant Kantin Unimus Fatmasari Sukesti; Yunan Kholifatuddin Sya’di; Dwi Tjahjo Purnomo
Jurnal Pengabdian Masyarakat Kesosi Vol. 9 No. 1 (2026): Januari: Jurnal Abdimas KESOSI
Publisher : Sekolah Tinggi Ilmu Kesehatan Kesetiakawanan Sosial Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57213/abdimas.v9i1.451

Abstract

This community service activity aims to provide halal certification assistance to the cafeteria tenants at the Universitas Muhammadiyah Semarang, in order to improve the halal assurance of food and beverage products sold within the campus environment. The background of this activity lies in the low awareness and understanding among cafeteria tenants regarding the obligation of halal certification in accordance with the Halal Product Assurance Law, which impacts consumer trust, especially among Muslim students and academic staff. The methods used include socialization on the importance of halal certification, training on the preparation of Halal Assurance System (SJH) documents, and assistance in the certification application process through the SIHALAL app with the self-declare scheme. The results of the activity show an increase in the tenants' knowledge of halal certification, successful certification applications for participants, and improved business competitiveness through the halal label. This activity is expected to support the creation of a halal campus ecosystem and the empowerment of small-scale MSMEs on campus, which in turn will enhance the quality and sustainability of the food and beverage businesses on campus, provide a sense of security and comfort for consumers, and strengthen trust in the products sold within the campus environment.
Co-Authors Andwiani Sinarasri Budi Santosa Dwi Tjahjo Purnomo Edy Purwanto Eny Winaryati Fatmasari Sukesti Hardiwinoto Hardiwinoto Masrukhi Masrukhi Muhammad Yusuf Nurrahman Nurrahman Siti Zaharah Rosli