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All Journal Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat
Torong, Zainul Bahri
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Agriculture, Biological Sciences & Forestry Law, Crime, Criminology & Criminal Justice Social Sciences

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Mechanical soy bean washing improves the performance of tempe crafters Anizar, Anizar; Torong, Zainul Bahri
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 1 (2020): ABDIMAS TALENTA : Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (917.267 KB) | DOI: 10.32734/abdimastalenta.v5i1.4021

Abstract

The business of making tempe every day processes 50 kg of soybeans into tempeh done manually with 4 craftsmen. But the washing of soybeans is one of the most tiring activities because the crafters have to lift buckets filled with soybeans and water so that the weight of the bucket is quite heavy. The process of washing soybeans starts from the step of pouring 10 kg of soybeans into a bucket, giving water, stirring, lifting the bucket to pouring the water in the bucket. Washing the soybeans until clean is done by the craftsman continuously up to 5 times. Processing 50 kg of soybeans causes the craftsman to carry out the process of washing soybeans 25 times each day. The craftsman complains of back pain and both arms and sometimes the craftsman does not come to work if the pain is unbearable. Utilization of soybean washing tools can reduce the washing time so that the process can be completed more quickly and the crafters do not experience pain complaints. Mechanical soybean washing causes shorter washing time for soybeans, faster work, cleaner soybeans and crafters free from complaints of back pain.
Dough flattening machine increase the performance of the onion chips artisan Anizar, Anizar; Yahya, Idhar; Torong, Zainul Bahri
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 2 (2020): ABDIMAS TALENTA : Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (666.506 KB) | DOI: 10.32734/abdimastalenta.v5i2.4910

Abstract

Onion chips are foods made from a dough of flour, water and other ingredients that can be easily found in various places, but are generally made manually. Dough making is an activity that requires the longest time and greatly determines the quality of the resulting onion chips. Crafters need a long time, great effort and complaints of pain in several parts of the body due to this activity. This service activity provides a dough sheeting tool to facilitate the work of craftsmen and reduce activity time. The quality of the onion chips produced is getting better and craftsmen are also free from complaints of muscle pain.
Utilization of Used Cooking Oil Waste to Control Pollution and Community Empowerment in Tanjungbalai City Anizar; Tarigan, Ukurta; Torong, Zainul Bahri; Yahya, Idhar
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 8 No. 2 (2023): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/abdimastalenta.v8i2.11939

Abstract

Used cooking oil that is repeatedly used can be dangerous for health due to changes in composition and the release of acrolein, which can potentially cause cancer. This community service activity aims to raise awareness among the public about the dangers of consuming used cooking oil repeatedly. However, awareness of the dangers of cooking oil has created a new pollution problem related to waste disposal. People still dispose of used cooking oil directly into dishwashing sinks, drains, or even into the ground. The challenge faced by the Green Group partners so far is the fluctuation in the level of public interest and activity in collecting used cooking oil waste. Although the public has been educated about the impact of using used cooking oil waste and its indiscriminate disposal, the amount of oil collected is still not as expected. This challenge is being addressed by selecting one exemplary district, Datuk Bandar Sub-district, in Tanjungbalai City. Education is conducted collectively in village halls, door to door, and through the distribution of brochures and flyers. The public can submit used cooking oil waste to Green Group partners, which can be exchanged for money or basic necessities. The implementation team of the community service program is forming several community groups to extend the chain of public understanding about health and environmental preservation. The sub-districts in Datuk Bandar Sub-district become the pilot location that will later spread to other sub-districts, so that more people understand and participate in the activity. The hope is that the implementation of this community service program will achieve the third Sustainable Development Goals (SDGs), which is to ensure healthy lives and promote the well-being of people of all ages.
Co-Authors Anizar Anizar Anizar Idhar Yahya Ukurta Tarigan