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All Journal Pro Food Jurnal Pengabdian Magister Pendidikan IPA Rengganis Jurnal Pengabdian Masyarakat Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan NUSANTARA: Jurnal Pengabdian Kepada Masyarakat Berita Kedokteran Masyarakat Jurnal Riset Rumpun Ilmu Tanaman Journal of Food and Agricultural Product Jurnal Teknologi Pangan dan Ilmu Pertanian

Elya Antariksana Bachmida

Unknown Affiliation

Author-ID : 1614184

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 Mathematics Nursing Public Health Social Sciences 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

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

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

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

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

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

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

Strategi Digital Marketing untuk Meningkatkan Promosi dan Penjualan Produk Kopi Lokal Karang Sidemen, Lombok Tengah Nur Afni; Elya Antariksana Bachmida; Baiq Rien Handayani; Yuhendra AP; Hary Kurniawan; Amuddin Amuddin; Sukmawaty Sukmawaty; Ince Siti Wardatullatifah S; Isnaini Puspitasari; Hanifah Ayu; Fakhrul Irfan Khalil; Fuad Sauqi Isnain; Murad, Murad; Joko Sumarsono; Satrijo Saloko; Reza Kusuma Nurrohman; Diah Ajeng Setiawati; Rahmat Sabani; Wayan Sweca Yasa; Firman Fajar Perdana; M.Azhar Mustafid; Mi’raj Fuadi; Tri Isti Rahayu; Neyla Vista Maramy; Wiwin Apriyanditra; Zulfiana Jayanti; Saparudin Saparudin
Nusantara: Jurnal Pengabdian kepada Masyarakat Vol. 6 No. 1 (2026): Februari: NUSANTARA Jurnal Pengabdian Kepada Masyarakat
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/nusantara.v6i1.7880

Local coffee micro, small, and medium enterprises (MSMEs) in Karang Sidemen Village, Central Lombok Regency, have significant development potential; however, they still face challenges related to marketing practices and limited value addition. Conventional marketing systems restrict market reach and reduce product competitiveness. In the context of the Industrial Revolution 4.0 and Society 5.0, digital marketing offers a strategic opportunity for MSMEs to enhance product promotion and sales performance. This community service program aimed to strengthen the capacity of local coffee MSMEs through the implementation of social media–based digital marketing strategies. A participatory approach was employed, actively involving MSME actors and students through stages of problem identification, program planning, training and hands-on digital marketing practices, and evaluation. The results demonstrated an improvement in participants’ understanding and skills in utilizing social media as a promotional tool, as reflected by the initiative to develop and publish promotional video content for local coffee products, including the flagship Versilia coffee variant. The use of visual content and storytelling facilitated the practical adoption of digital marketing strategies. Overall, this program contributed to shifting marketing behavior from conventional to digital approaches and strengthening the sustainable competitiveness of local coffee MSMEs.

Peran Edukasi Keamanan Pangan dalam Meningkatkan Praktik Higiene Pengelola Kantin Universitas Mataram Yesica Marcelina Romauli Sinaga; Sri Widyastuti; Moegiratul Amaro; Mutia Devi Ariyana; Firman Fajar Perdhana; Rossy Fortuna; Baiq Rien Handayani; Wiharyani Werdiningsih; Tri Isti Rahayu; Elya Antariksana Bachmida; Dona Ulpa
Rengganis Jurnal Pengabdian Masyarakat Vol. 6 No. 1 (2026): Mei 2026
Publisher : Pendidikan Matematika, FKIP Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/rengganis.v6i1.1041

Food safety is a vital aspect of food service, especially in higher education facilities, which tend to have high food consumption rates and involve diverse consumer groups. Low awareness and suboptimal implementation of food safety practices by canteen managers or food handlers can increase the risk of foodborne illnesses that have an impact on the health of the academic community. Therefore, this community service activity was carried out with the aim of increasing the knowledge, awareness, and skills of Mataram University canteen managers in implementing food safety principles appropriately and sustainably. The methods used in this activity included interactive workshops on the basic concepts of food safety, introduction to the types and sources of potential food hazards (biological, chemical, and physical) in the food processing process, and the application of the five keys to food safety. The effectiveness of the program was evaluated through pre-tests and post-tests to measure the increase in participants' knowledge, as well as observations of participants' participation and enthusiasm during the activity. The evaluation results showed an increase in participants' level of understanding from the moderate category of 56% to the high category of 81%. These findings indicate that the community service activity had a positive impact in increasing the capacity of canteen managers, supporting the establishment of a healthier and more safe canteen environment, and contributing to the prevention of foodborne diseases on campus.

Edible Coating untuk Memperpanjang Umur Simpan Stroberi: Tinjauan Sistematis Nur Afni; Elya Antariksana Bachmida
Jurnal Riset Rumpun Ilmu Tanaman Vol. 5 No. 1 (2026): April: JURRIT: Jurnal Riset Rumpun Ilmu Tanaman
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrit.v5i1.9133

Strawberries are horticultural commodities that are highly susceptible to postharvest deterioration due to their high respiration rate, microbial activity, and oxidative degradation, resulting in a relatively short shelf life. This study aimed to evaluate the effectiveness of edible coatings in extending strawberry shelf life through a systematic literature review (SLR) approach. Literature was collected from several scientific databases using keywords related to edible coating, shelf life, and strawberry, covering publications from 2019–2026. From an initial 109 articles, a selection process based on inclusion and exclusion criteria resulted in 35 articles specifically discussing the application of edible coatings on strawberries. The synthesis results showed that all studies reported an extension of shelf life after edible coating application, although the effectiveness was influenced by the type of material, formulation, and storage conditions. Chitosan was the most widely used coating material due to its natural antimicrobial activity and excellent film-forming ability. The incorporation of bioactive compounds such as essential oils, plant extracts, and phenolic compounds was proven to enhance antifungal and antioxidant activities. In addition, nanotechnology-based systems demonstrated better preservation performance compared to conventional systems. However, methodological standardization and industrial-scale validation are still required to support commercial implementation.

Manfaat dan Hambatan Penerapan Hazard Analysis and Critical Control Points (HACCP) pada UMKM produk pangan di Indonesia: Kajian Literatur Elya Antariksana Bachmida; Nur Afni
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 3 No. 2 (2025): Juni : Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v3i2.4999

Hazard Analysis and Critical Control Points (HACCP) is a food safety management system designed to identify, analyze, and control physical, chemical, and biological hazards throughout the food production process. In the context of Small, and Medium Enterprises (SMEs) in Indonesia, HACCP implementation is essential to ensure food safety, improve product quality, and enhance access to modern and export markets. This study is a literature review that analyzes 14 scientific articles published between 2000 and 2025, sourced from Scholar and Sinta databases. The analysis focused on abstract keywords to identify key concepts, findings, and research gaps regarding HACCP implementation in SMEs food businesses. The review findings indicate that HACCP offers positive impacts such as improved production efficiency, extended shelf life, and reduced contamination risks. The establishment of Critical Control Points (CCPs) in stages like grinding, packaging, and storage has proven effective in preventing potential hazards. However, several challenges hinder effective implementation, particularly in SMEs. Common obstacles include limited human resources, lack of technical knowledge, inadequate basic sanitation infrastructure, and weak documentation and monitoring systems. Several studies also emphasize that successful HACCP implementation relies heavily on intensive mentoring and strong support from government bodies, academia, and business partners. Therefore, a collaborative and strategic approach is essential to optimize HACCP implementation within the SMEs sector, contributing to an inclusive, adaptive, and sustainable national food safety system.

Co-Authors Afni, Nur' Ahmad Alamsyah Amaro, Moegiratul Amuddin Amuddin Amuddin Baiq Rien Handayani, Baiq Rien Cicilia, Siska Diah Ajeng Setiawati, Diah Ajeng Dody Handito, Dody Dona Ulpa Fakhrul Irfan Khalil Fatimatuzzahrah, Baiq Shofi Firman Fajar Perdhana Fuad Sauqi Isnain Guyup Mahardhian Dwi Putra Hanifah Ayu Hary Kurniawan Hidayat, Agriananta Fahmi Ince Siti Wardatullatifah S Isnaini Puspitasari Joko Sumarsono Kencanadewi, Baiq Citra M. Azhar Mustafid M.Azhar Mustafid Miraj Fuadi Mi’raj Fuadi Moegiratul Amaro Murad, Murad Mutia Devi Ariyana Mutia Devi Ariyana, Mutia Devi N. Nazaruddin Neyla Vista Maramy Rahmat Sabani Reza Kusuma Nurrohman Rossy Fortuna Saparudin Saparudin Satrijo Saloko Setyaning Pawestri Sri Widyastuti Sri Widyastuti Sukmawaty Sukmawaty Surya Abdul Muttalib Titik Nuryastuti Tri Isti Rahayu Tri Isti Rahayu, Tri Isti Wahyudi Zulfikar Wayan Sweca Yasa Wiharyani Werdiningsih Wiwin Apriyanditra Yesica Marcelina Romauli Sinaga Yuhendra AP Yusrizal Djam’an Saleh Zulfiana Jayanti

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