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All Journal Pro Food Jurnal Pengabdian Magister Pendidikan IPA Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan Berita Kedokteran Masyarakat Journal of Food and Agricultural Product
Elya Antariksana Bachmida
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Religion Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Nursing Public Health Other

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The influence of physical environmental factors of Bima stilt house on pulmonary tuberculosis of Acid Fast Bacillii positive in Bima, Province of West Nusa Tenggara Elya Antariksana Bachmida; Yusrizal Djam’an Saleh; Titik Nuryastuti
Berita Kedokteran Masyarakat (BKM) Vol 32, No 2 (2016)
Publisher : Fakultas Kedokteran Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (367.821 KB) | DOI: 10.22146/bkm.12812

Abstract

Physical environment factors of stilt houses affecting incidence of pulmonary tuberculosis in the district of Bima, West Nusa TenggaraPurposeThis research aimed to determine factors in the physical environment of typical houses on stilts affecting the incidence of pulmonary tuberculosis acid fast bacilli positive in the district of Bima, West Nusa Tenggara. MethodsThis study used a matched case control design to examine the relationship between specific effects with certain risk factors. There were 76 total respondents, with 38 in the case group and 38 in the control group. ResultsBivariate analysis showed that residential density (p=0.001; OR= 5.7), lighting in bedroom (p=0.029; OR=32), nutritional status (p=0.029; OR=3.2) were statistically associated with the incidence of smear-positive pulmonary tuberculosis at typical stilt houses in Bima. The most dominant risk factor in the incidence of smear-positive pulmonary tuberculosis in typical Bima stilts houses was the residential density.ConclusionResidential density, natural lighting in bedrooms were not risk factors, while malnutrition status increased the probability for prevalence of pulmonary tuberculosis acid fast bacilli positive in houses on stilts typical in the district of Bima.
Kajian Mutu Limbah Ampas Tahu Segar dari Sentra Produksi Abian Tubuh Fatimatuzzahrah, Baiq Shofi; Handayani, Baiq Rien; Nazaruddin, Nazaruddin; Bachmida, Elya Antariksana
Pro Food Vol. 10 No. 2 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i2.409

Abstract

Tofu dreg, one of the by-products of tofu processing, still has high nutritional content to be used as a food source. Abian Tubuh Village as one of the tofu production centers in Mataram City has approximately 68 units of tofu producers with a considerable volume of tofu dreg. This research aimed to determine the chemical quality, microbial, and sensory by hedonic and scoring test of fresh tofu dreg from the Abian Tubuh production center was processed to make it suitable for use as a food ingredient. The research methods used were descriptive and experimental methods conducted in the laboratory using a one-factor completely randomized design. Data on chemical and organoleptic parameters were analyzed using ANOVA and further tested with Tukey’s HSD Test on the same significance level of 5%. Microbiological parameter data were analyzed with descriptive methods. The results showed that tofu producers in the Abian Tubuh production center produced tofu dregs with pH values, color, and texture significantly different from other samples. In contrast, Aw values, protein content, and aroma were not significantly different between samples. Ampas Tahu Bajang (ATB) produced tofu dregs with the best microbiological quality with total microbial growth of 3.1×105 CFU/g; total mold <1.0×102CFU/g; total coliform <3.0 APM/g and showed good organoleptic quality values both hedonic and scoring. All samples of tofu dregs from Abian Tubuh production centers do not contain harmful chemicals such as formalin and borax, so they are safe to use as food ingredients.
Kajian Mutu Kimia, Mikrobiologi dan Organoleptik Limbah Ampas Tahu Segar dari Sentra Produksi Kekalik, Kota Mataram Kencanadewi, Baiq Citra; Handayani, Baiq Rien; Nazaruddin, Nazaruddin; Bachmida, Elya Antariksana
Pro Food Vol. 11 No. 1 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

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

Abstract

Okara, or tofu dregs, is a by-product of tofu production that still has fairly high nutritional value. This study aims to assess the chemical, microbiological, and organoleptic quality of fresh tofu pulp waste from the Kekalik production center in Mataram City. A stratified random sampling method was employed, with samples collected from six production locations: Kekalik Kijang, Kekalik Timur 1, Kekalik Timur 2, Kekalik Barat, Kekalik Gerisak 1, and Kekalik Gerisak 2. The results revealed significant differences in pH, protein content, and color perception among the okara samples from various locations (p<0.05). However, water activity value, texture perception, and aroma perception did not differ significantly. The okara samples exhibited high water activity, low pH, and low protein content and tested negative for formaldehyde or borax. Microbiologically, okara samples from Kekalik Gerisak 1 and Kekalik Gerisak 2 exhibited the least microbial contamination (5.9×10⁵ CFU/g and 6.6×10⁵ CFU/g, respectively), with minimal coliform presence (<3.0 MPN/g). Organoleptically, panelists tended to prefer brownish-white okara that were slightly mushy and flavorful. Overall, the okara from Kekalik Gerisak 1 was of the highest quality and demonstrated its potential as a safe and valuable food ingredient.
Sosialisasi Pedoman Gizi Seimbang "Isi Piringku" di Desa Pakuan, Kecamatan Narmada, Kabupaten Lombok Barat Bachmida, Elya Antariksana; Afni, Nur; Widyastuti, Sri; Alamsyah, Ahmad; Handayani, Baiq Rien; Handito, Dody; Ariyana, Mutia Devi; Cicilia, Siska; Amaro, Moegiratul; Rahayu, Tri Isti; Sinaga, Yesica Marcelina Romauli; Pawestri, Setyaning; Perdhana, Firman Fajar
Jurnal Pengabdian Masyarakat: Pemberdayaan, Inovasi dan Perubahan Vol 5, No 3 (2025): JPM: Pemberdayaan, Inovasi dan Perubahan
Publisher : Penerbit Widina, Widina Media Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59818/jpm.v5i3.1628

Abstract

Nutritional issues within the Indonesian society continue to be a major concern for the  government, as they significantly affect public health and the development of human resources in the long term. West Nusa Tenggara is one of the provinces with a malnutrition rate of 5.75% among children in 2022. Pakuan Village is a tourist village in West Lombok Regency, where most of the residents are farmers with abundant natural resources. "Isi Piringku" is a healthy eating guideline that emphasizes balanced nutrition by considering portion sizes and food variety, including staple foods, animal protein, plant-based protein, vegetables, and fruits. The programme  aims to educate the community in Pakuan Village about the importance of consuming balanced and nutritious meals by developing "Isi Piringku" menus as an effort to prevent nutritional problems in the village. The program consisted of preparation, implementation, and evaluation stages, It was conducted on August 15, 2024, from 09:30 to 11:30 WITA, at the Pakuan Village, Narmada Sub-district, West Lombok Regency. The event was attended by 20 participants, the majority of whom were women and members of the local Kelompok Sadar Wisata (Pokdarwis). Participants were highly enthusiastic and responded positively to this initiative. The results of this activity indicate that participants were highly enthusiasm throughout the session and demonstrated an improved knowledge, as observed throughtheir ability to answer the feedback questions given.. This programme successfully increased the awareness of the people of Pakuan Village regarding the importance of balanced nutrition and how to create an "Isi Piringku" menu. It is hoped that this programme can be carried out sustainably with support from the government and local healthcare professionals to promote a healthy lifestyle within the community.ABSTRAKPermasalahan gizi yang terjadi di tengah masyarakat Indonesia masih menjadi perhatian pemerintah mengingat dampaknya yang luas terhadap kesehatan dan kualitas sumber daya manusia di masa depan. Nusa Tenggara Barat menjadi salah satu provinsi dengan anak penderita gizi buruk sebesar 5,75% di tahun 2022. Desa Pakuan merupakan salah satu desa wisata di Kabupaten Lombok Barat dimana sebagian besar penduduknya merupakan petani dengan hasil alam yang melimpah. Isi Piringku adalah salah satu pedoman makan sehat yang menekankan pemenuhan gizi seimbang dengan memperhatikan porsi dan variasi makanan, termasuk makanan pokok, lauk hewani, lauk nabati, sayuran, dan buah-buahan. Tujuan dari kegiatan pengabdian ini adalah meningkatkan pengetahuan dan kesadaran masyarakat di Desa Pakuan tentang pentingnya penerapan pedoman gizi seimbang dengan menyusun menu “Isi piringku” sebagai salah satu upaya untuk mencegah terjadinya masalah gizi di masyarakat desa. Kegiatan pengabdian terdiri dari tahap persiapan, pelaksanaan dan evaluasi, dilakukan pada tanggal 15 Agustus 2024 pukul 09.30-11.30 WITA di Aula Balai Desa Pakuan Kecamatan Narmada Kabupaten Lombok Barat. Kegiatan ini diikuti oleh 20 peserta mayoritas perempuan melibatkan anggota Kelompok Sadar Wisata (Pokdarwis) Desa Pakuan. Hasil dari kegiatan ini adalah peserta sangat antusias   selama kegiatan dan menunjukkan peningkatan pengetahuan yang dinilai melalui observasi  dimana peserta mampu menjawab pertanyaan umpan balik yang diberikan. Kegiatan pengabdian ini berhasil meningkatkan pemahaman masyarakat Desa Pakuan tentang pentingnya gizi seimbang dan bagaimana menyusun menu “isi piringku”. Diharapkan program ini dapat dilakukan secara berkelanjutan dengan dukungan dari pemerintah dan tenaga kesehatan setempat untuk menciptakan pola hidup sehat di masyarakat.
Edukasi Sistem Manajemen Mutu bagi Pelaku Usaha Olahan Kelapa di Sentra Pengolahan Kelapa Kabupaten Lombok Utara AP, Yuhendra; Mi’raj Fuadi; Nur Afni; Agriananta Fahmi Hidayat; Reza Kusuma Nurrohman; Guyup Mahardhian Dwi Putra; Wiwin Apriyanditra; Surya Abdul Muttalib; M. Azhar Mustafid; Elya Antariksana Bachmida; Amuddin; Wahyudi Zulfikar
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 3 (2025): Juli-September 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i3.12547

Abstract

This community engagement activity was conducted on June 10, 2025, at the Coconut Processing Center in North Lombok Regency, aiming to enhance the awareness and understanding of small and medium-scale coconut-based agro-industrial actors regarding the implementation of quality management systems (QMS). The absence of standardized procedures and inadequate attention to food safety practices have contributed to the inconsistency and limited competitiveness of local processed coconut products such as virgin coconut oil (VCO), coconut milk, and other derivatives. Through the structured delivery of theoretical materials—encompassing foundational concepts of quality assurance, hygiene and sanitation principles, and the legal framework of food safety regulations—participants were introduced to the significance of quality systems in achieving product standardization and compliance. The discussion also highlighted the relevance of the Home Industry Food Permit (PIRT) as a prerequisite for legal distribution and formal market entry. The outcome of the session revealed a substantial improvement in participants’ comprehension of quality-related principles and their willingness to gradually integrate them into operational practices. This initiative demonstrates the pivotal role of universities in strengthening rural-based agribusinesses through knowledge transfer and institutional support.
Sanitation and Hygiene Practices in Canteens Around the University of Mataram Bachmida, Elya Antariksana; Handayani, Baiq Rien; Werdiningsih, Wiharyani; Sinaga, Yesica Marcelina Romauli; Rahayu, Tri Isti
Journal of Food and Agricultural Product Vol. 5 No. 2 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i2.7199

Abstract

Food safety is a crucial aspect in maintaining public health, particularly in higher education environments where campus canteens serve as the main providers of food and beverages for students, lecturers, and staff. The proper implementation of hygiene and sanitation practices is one of the key efforts to ensure food safety. This study aims to provide an overview of the knowledge and application of hygiene and sanitation practices among food handlers as a strategic approach to supporting food safety in canteens around the University of Mataram. This research employed a descriptive cross-sectional design using a survey method involving all canteens operating within the campus area. Data were collected through questionnaires and direct observations to assess the knowledge and implementation of hygiene and sanitation practices by canteen managers. Data analysis was carried out using percentage tabulations for each observed aspect. The results showed that most food handlers demonstrated good knowledge of canteen hygiene and sanitation, reaching 73.68%. Compliance with hygiene and sanitation principles in terms of canteen building conditions and personal hygiene of food handlers was categorized as adequate, with a percentage of 77.63% each. Meanwhile, aspects of sanitation facilities and food as well as equipment management were categorized as good, with percentages of 84.2% and 88.60%, respectively. In conclusion, food handlers generally possessed sufficient knowledge and compliance with hygiene and sanitation principles, although improvements are needed in several indicators to support the achievement of optimal food safety for the academic community. Keywords: Food safety, hygiene and sanitation, canteen, knowledge
Co-Authors Afni, Nur' Agriananta Fahmi Hidayat Ahmad Alamsyah Amaro, Moegiratul Amuddin Baiq Rien Handayani, Baiq Rien Cicilia, Siska Dody Handito, Dody Fatimatuzzahrah, Baiq Shofi Firman Fajar Perdhana Guyup Mahardhian Dwi Putra Kencanadewi, Baiq Citra M. Azhar Mustafid Mi’raj Fuadi Mutia Devi Ariyana, Mutia Devi N. Nazaruddin Reza Kusuma Nurrohman Setyaning Pawestri Sri Widyastuti Surya Abdul Muttalib Titik Nuryastuti Tri Isti Rahayu, Tri Isti Wahyudi Zulfikar Wiharyani Werdiningsih Wiwin Apriyanditra Yesica Marcelina Romauli Sinaga Yuhendra AP Yusrizal Djam’an Saleh