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All Journal Dinamisia: Jurnal Pengabdian Kepada Masyarakat Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Jurnal Pengabdian Masyarakat Asia AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Masyarakat Madani Indonesia Jurnal Nusantara Mengabdi
Ritonga, Nia Boru
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Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Public Health Social Sciences Other

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Peningkatan Higiene Sanitasi pada Proses Pengolahan Sajian Kuliner pada Kelompok Tani Mandiri Riani, Ira Gusti; Handayani, Marta Tika; Ritonga, Nia Boru
Jurnal Nusantara Mengabdi Vol. 3 No. 1 (2023): Oktober
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/jnm.v3i1.2063

Abstract

Purpose: The hygiene and sanitation training activities that have been carried out aime to educate Mandiri’s Farmers .Group so they know about hygiene and sanitation concepts and hygiene and sanitation applications, especially for culinary  service processing, and minimize foodborne diseases. Methodology: The service is carried out by providing assistance to members of Mandiri’s Farmer Group. The method of community service activities is carried out by delivering material using the lecture method related to hygiene and sanitation in the processing of culinary products, as well as direct questions and answers or discussions regarding hygiene and sanitation in the processing of culinary products. Results: The training provided to improve knowledge, especially for Mandiri’s Farmer Group in Palembang City. The material presented was related to the introduction of hygiene and sanitation when processing culinary offerings, the importance of maintaining hygiene and sanitation in culinary offerings, and  several types of diseases that can be contracted as a result of not maintaining hygiene and sanitation during the processing process.
Post Harvest Handling of Fish Through the Cold Chain at UPR Mandiri Abadi Rarassari, Madyasta Anggana; Saadah, Raudhatus; Inayatullah, Ahlam; Khairunnisa, Eka Nurriza; Ritonga, Nia Boru; Riani, Ira Gusti; Utami, Aldilla Sari; handayani, martatika; Puteri, Rizki Eka; Sari, Selly Ratna
Jurnal Pengabdian Masyarakat Vol. 5 No. 2 (2024): Jurnal Pengabdian Masyarakat
Publisher : Institut Teknologi dan Bisnis Asia Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32815/jpm.v5i2.2320

Abstract

Purpose: UPR Mandiri Abadi is a community hatchery unit that focuses on catfish production at the grow-out stage. The rearing process is carried out for three months with the harvest of catfish weighing 1 kg per 6 fish. Currently, catfish distribution is mostly in the South Sumatra area, such as restaurants and catfish pecel sellers. Because the distance is up to two hours between the UPR location in Kenten and the sales area in Indralaya, post-harvest handling using cold chains is the right solution to maintain fish quality. Method: In this service activity, the team provided counseling to UPR Mandiri Abadi members regarding post-harvest fish handling techniques using cold chains. Members actively participated by asking various questions regarding good cold chain procedures for fish shipments. Practical Applications: This service activity also includes training and outreach materials which are designed to be easily understood and applied by catfish farmers, especially in terms of shipping fish using a cold chain system. Conclusion: Through this outreach, UPR Mandiri Abadi can maintain the quality of fresher catfish so that it can attract more consumers and increase fish sales.
Formulation and Evaluation of Sun Block Lotion Made from Virgin Coconut Oil (VCO) with the addition of the Extract of Telang Flower (Clitoria ternatea, L) and Pandan Leaves (Pandanumusa paradisiaca, L) Ritonga, Nia Boru; Rini, Rini; Anggraini, Tuty
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 4 No. 1 (2020)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v4i1.39

Abstract

Telang flowers (Clitoria ternatea, L) and pandan leaves (Pandanus paradisiaca) are plants that contain phytochemical components that are able to block sunlight from exposing the skin. While Virgina Coconut Oil (VCO) is able to moisturize and soften the skin. This study aims to determine the best formulation in protecting sunlight in application to the skin, as well as knowing the physical and chemical characteristics of skin lotion. This research uses an exploratory method with 2 treatments and 3 replications. The treatment is the addition of telang flower extract and pandan leaf extract to the VCO skin lotion. Evaluation is carried out on the physical and chemical properties and the level of panelist preference. The results showed different results from the two formulations, the highest protection value to the sun was the addition of telang flower extracts expressed by SPF 20.64, the antioxidant activity of 81.66%, pH of 6, 0.012% free fatty acids, a specific gravity of 0.94, 34880 cP viscosity, 65.25% stability, 6.0 cm spreadability, total plate count of 1.3 x 10-10 cfu / ml.
The Effect of Cassia Vera Additional in Physico Chemical Properties of Instant Powder Drink Meniran Extract With Stevia Sugar Sweetener Ritonga, Nia Boru; Riani, I Gusti; Khairunnisa, E Nuriza; Utami, A Sari; Handayani, M Tika
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 2 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i2.305

Abstract

This research was aimed to know the characteristic of in addition meniran extract (Phyllanthus niruri) physico-chemical in instant drink powder and know the best quality of addition meniran. This research was used Completely Randomized Design (CRD) that consists of 5 treatments and 3 repetitions. The data were analyzed statistically by using ANOVA and followed by Duncan’s New Multiple Range Test (DNMRT) on the level 5%. The treatment in research the addition of meniran extract by 0,2 g; 0,4 g; 0,6 g; 0,8 g; and 1,0 g. The observations to the result of instant powder of drink which produced were physical analysis such as timing soluble, insoluble water content. The chemical analysis which were observed such as water content, ash content, total sugar, total polyphenol, total antioxidant activity, and lignan compound (filantin). The microbiological analysis was total plate number and organoleptic test (color, smell, flavor and appearance). The result of this research showed that the difference the concentration of the adition of meniran extract were significantly on the analysis of ash content, total polyphenol, total antioxidant activity, total plate number, organoleptic test and it was not significant to the timing soluble, insoluble water content, water content, and total sugar. Based on organoleptic test, the best product in instant powder of drink was in the treatment C (the addition of meniran extract by 0,6 g) with a rate of 4,30 of color, 4,30 of smell, 4,50 of flavor and 4,50 of appearance. The result of physico-chemical analysis instant powder of drink of treatment C (the addition of meniran extrac by 0,6 g) the value of the analysis of timing soluble by 65,60 second, insoluble water content by 1,31%, total sugar by 20Brix, lignan content (filantin) + , and total plate numbers 1,1 x 103 cfu/ml.
Effectiveness of mahogany seed flour (Swietenia macrophylla) as a bioinsecticide against mortality of Sitophilus zeamais motsch in post-harvest grains Khairunnisa, Eka Nurriza; Rian, Ira Gusti; Ritonga, Nia Boru; Saadah, Raudhatus; Rarassari, Madyasta Anggana
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i3.334

Abstract

Research has been conducted on the effect of giving Mahogany seed meal (Swietenia macrophylla) on the mortality of the beetle Sitophilus zeamais Motsch. The method used is an experimental method with a complete randomized design consisting of 6 treatments and 4 repeats. The treatment consisted of controls A0 (0%), A1 (2%), A2 (4.8%), A3 (7.4%), A4 (13.0%), and A5 (17.4%). Mahogany seed flour with a concentration in each treatment was mixed with granulated corn to a weight of 50 grams, placed 20 Sitophilus zeamais beetles and observed for 24, 48, 72 and 96 hours. Data were analyzed by anava calculation and BJND test at 24-hour observation, BNT test at 48-hour observation and BNJ test at 72- and 96-hour observations. The concentration of 17.4% gave the greatest beetle mortality effect, namely 75% at 24 hours, 81.25% at 48 hours, 91.25% at 72 hours and 100% at 96 hours from the number of 20 beetles tested. This study also produced KL50 values for mahogany seed flour, namely 11.90% at 24 hours, 10.41% at 48 hours, 8.69% at 72 hours and 7.23% at 96 hours.
Sosialisasi Penyalahgunaan Zat Pewarna Dan Pengawet Makanan Berbahaya Sebagai Upaya Penjaminan Keamanan Pangan Rarassari, Madyasta Anggana; Riani, Ira Gusti; Ritonga, Nia Boru; Cahya, Gemala
Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Vol. 6 No. 3 (2023): Juli 2023
Publisher : STMIK Royal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33330/jurdimas.v6i3.2503

Abstract

Abstract: The purpose of this service activity is to educate students about coloring agents and harmful preservatives used in food. It is expected that students can know in detail about the dangers of dyes and preservatives so that students' awareness of food vigilance can increase. The target to be achieved in this community service activity is that students can gain knowledge and information about coloring agents and preservatives found in food. The strategy used in providing knowledge about the dangers of coloring agents and preservatives in food is by directly giving direct lectures on various kinds of coloring agents and preservatives used in food, the potential dangers that will be caused if consuming foods with excessive coloring agents and preservatives along with characteristics of food with coloring agents and preservatives as well. Students are expected to be able to avoid foods that are indicated to use coloring agents and preservatives and to find safe food solutions using natural coloring agents and preservatives.Keywords: Dye; dangerous food; preservatives  Abstrak: Produsen makanan sering menambahkan pewarna pada makanan untuk meningkatkan warna makanan, namun kini semakin banyak makanan yang mengandung pewarna sintetis yang ditambahkan. Tujuan kegiatan pengabdian ini adalah memberikan edukasi kepada para siswa mengenai zat pewarna dan zat pengawet berbahaya yang digunakan pada makanan. Diharapkan para siswa dapat mengetahui secara terperinci mengenai bahaya zat pewarna dan pengawet sehingga kesadaran siswa dalam menerapkan kewaspadaan terhadap makanan dapat meningkat. Target yang ingin dicapat pada kegiatan pengabdian ini adalah para siswa dapat memperoleh pengetahuan dan infomasi mengenai zat pewarna dan zat pengawet yang terdapat pada makanan. Strategi yang digunakan dalam memberikan pengetahuan mengenai bahaya zat pewarna dan pengawet pada makanan yaitu dengan langsung memberikan ceramah langsung mengenai berbagai macam zat pewarna dan zat pengawet yang digunakan pada makanan, potensi bahaya yang akan ditimbulkan apabila mengkonsumsi makanan dengan zat pewarna dan zat pengawet yang berlebihan beserta ciri-ciri makanan dengan zat pewarna dan zat pengawet serta. Para siswa diharapkan dapat menghindari makanan yang terindikasi menggunakan zat pewarna dan zat pengawet serta mendapatkan solusi makanan yang aman dengan menggunakan zat pewarna dan pengawet yang alami.Kata kunci: makanan berbahaya; zat pewarna; zat pengawet
Peningkatan Kebutuhan Gizi Protein Hewani Melalui Kebiasaan Konsumsi Ikan di UPR Mandiri Abadi Utami, Aldilla Sari; Riani, IraG usti; Khairunnisa, Eka Nurriza; Ritonga, Nia Boru; xHandayani, Marta Tika; Sa'adah, Raudhatus
Jurnal Masyarakat Madani Indonesia Vol. 3 No. 3 (2024): Agustus
Publisher : Alesha Media Digital

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59025/67rj4235

Abstract

Stunting merupakan keadaan gangguan pertumbuhan dan perkembangan anak yang ditandai dengan terhambatnya pertumbuhan fisik anak akibat kekurangan asupan gizi. Stunting dapat diatasi sedari dini dengan memperbaiki pola konsumsi baik pada ibu hamil maupun anak-anak. Salah satu cara mencegah stunting adalah dengan mengkonsumsi protein hewani. Protein hewani dapat berasal dari daging-dagingan. Meskipun demikian, ikan merupakan salah satu potensi protein hewani yang ekonomis namun memiliki banyak kandungan heme protein. Tujuan dari pengabdian ini adalah mengedukasi para peserta pada UPR Mandiri Abadi Palembang agar dapat memulai kebiasaan konsumsi ikan guna pemenuhan gizi protein hewani. UPR Mandiri Abadi Palembang merupakan salah satu Unit Pembenihan Rakyat yang bergerak dibidang pembenihan berbagai macam ikan. Manfaat dari pengabdian ini adalah agar peserta UPR Mandiri Abadi dapat mengetahui pentingnya kebiasaan konsumsi ikan sehingga dapat mencegah stunting. Metode yang digunakan dalam pengabdian ini menggunakan prinsip CRP (Community Rural Participatory). Metode ini menjadikan anggota peserta bukan hanya sebagai obyek namun juga sebagai pengkaji, perencana dan pelaksana kegiatan. Masyarakat terlebih dahulu diberikan edukasi mengenai screening status gizi dan indikator kesehatan balita, kemudian secara mandiri melakukan implementasi screening status gizi dan pengukuran indikator kesehatan balita (tb, bb, lingkar kepala) dan rutin melaporkan ke puskesmas atau posyandu terdekat. Kesimpulan dalam pengabdian ini adalah masyarakat menjadi lebih paham mengenai kebiasaan pola konsumsi ikan yang dapat mencegah stunting serta masyarakat daapt secara mandiri mengobservasi status gizi pada anak-anak khususnya balita. Dengan demikian masyarakat dapat memenuhi kebutuhan gizi protein dengan mengkonsumsi ikan yang lebih ekonomis dan mudah dijangkau.
Training And Mentoring On Traditional Pempek Food Packaging Technology At Pawon Paringgan UMKM: Pelatihan Dan Pendampingan Teknologi Pengemasan Makanan Traditional Pempek Di UMKM Pawon Paringgan Inayatullah, Ahlam; Utami, Aldilla Sari; Riani, Ira Gusti; Ritonga, Nia Boru; Handayani, Marta Tika; Muharramah, Ulfah
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 9 No. 4 (2025): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/vxn2xs17

Abstract

Inovasi dan Teknologi sangat diperlukan untuk meningkatkan kualitas dan kuantitas produk yang dijual sehingga pelaku UMKM dapat meningkatkan nilai penjualan dan dapat memberikan kontribusi bagi masyarakat sekitar. Pempek merupakan makanan olahan khas Sumatera Selatan yang memiliki umur simpan yang relative rendah sehingga diperlukan Teknik pengemasan yang dapat meningkatkan umur simpan produk pangan tersebut. UMKM Pawon Paringgan adalah kelompok UMKM yang memproduksi pempek dengan teknologi konvensional. Politeknik Negeri Sriwijaya dalam Program INOVOKASI yang diusung oleh Direktorat Jenderal Pendidikan Vokasi bertujuan meningkatkan kualitas dan kuantitas produk UMKM Pawon Paringgan melalui pelatihan teknologi pengemasan menggunakan vacuum sealer. tujuan dari penggunaan vacuum sealer untuk meningkatkan umur simpan dan menjaga kualitas produk Pempek. Metode yang digunakan meliputi observasi, pelatihan dan evaluasi berbasis pretest-posttest. Hasil menunjukkan peningkatan rata-rata nilai pengetahuan peserta dari 5,71 menjadi 8,06, dengan n-gain score sebesar 56,67%. Program ini efektif dalam meningkatkan pemahaman peserta terhadap teknologi pengemasan, sehingga membuka peluang perluasan pasar untuk produk lokal
Pelatihan Pembuatan Pempek Wortel untuk Meningkatkan Nilai Gizi di UMKM Pawon Paringgan Palembang Inayatullah, Ahlam; Utami, Aldilla Sari; Ritonga, Nia Boru; Riani, Ira Gusti; Muharramah, Ulfah
Jurnal Masyarakat Madani Indonesia Vol. 4 No. 4 (2025): November
Publisher : Alesha Media Digital

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59025/4zqed976

Abstract

Permasalahan gizi di Indonesia mendorong perlunya inovasi pangan lokal yang dapat meningkatkan kualitas gizi masyarakat. UMKM Pawon Paringgan Palembang sebagai mitra kegiatan masih menghadapi kendala berupa keterbatasan inovasi produk, umur simpan singkat, serta pemasaran yang terbatas. Untuk mengatasi hal tersebut, dilakukan pelatihan pembuatan pempek fortifikasi wortel sebagai pangan fungsional sumber beta karoten. Kegiatan ini bertujuan meningkatkan keterampilan mitra dalam mengembangkan produk inovatif, memperbaiki nilai gizi pempek, dan memperkuat daya saing usaha. Metode yang digunakan adalah Participatory Action Research (PAR) yang melibatkan mitra secara aktif dalam tahapan identifikasi masalah, perancangan modul, pelatihan, pendampingan, hingga evaluasi. Hasil observasi menunjukkan seluruh peserta (15 orang) berhasil mengikuti tahapan pembuatan pempek wortel dengan baik, dengan rata-rata skor keterampilan 3,4 dari skala 4, di mana 40% peserta termasuk kategori sangat mampu. Produk pempek wortel yang dihasilkan juga memperoleh penerimaan baik melalui uji organoleptik terbatas, terutama pada atribut rasa (87% suka) dan warna (80% suka), meskipun aspek tekstur masih perlu dioptimalkan. Dukungan berupa peralatan produksi yang diserahkan turut memperkuat keberlanjutan usaha mitra dalam memproduksi dan memasarkan produk. Kegiatan ini menunjukkan bahwa pelatihan berbasis partisipatif efektif dalam meningkatkan kapasitas UMKM serta berpotensi direplikasi untuk mengembangkan inovasi pangan lokal lain sebagai upaya mendukung peningkatan gizi masyarakat
Co-Authors Gemala Cahya Handayani, M Tika Handayani, Marta Tika handayani, martatika Inayatullah, Ahlam Khairunnisa, E Nuriza Khairunnisa, Eka Nurriza Muharramah, Ulfah Rarassari, Madyasta Anggana Rian, Ira Gusti Riani, I Gusti Riani, Ira Gusti Riani, IraG usti RINI RINI Rizki Eka Puteri, Rizki Eka Sa'adah, Raudhatus Saadah, Raudhatus Selly Ratna Sari Tuty Anggraini Utami, A Sari Utami, Aldilla Sari xHandayani, Marta Tika