Article Per Year (5 Year)
p-Index From 2020 - 2025
0.61
P-Index
This Author published in this journals
All Journal International Journal of Community Service International Journal of Science and Environment
Mangindaan, Dave
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Physics Public Health Social Sciences Other

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Community services in Indonesia regarding waste handling and management: Mapping and bibliometric analysis Mangindaan, Dave
International Journal Of Community Service Vol. 1 No. 3 (2021): November 2021 (Indonesia - Malaysia)
Publisher : CV. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijcs.v1i3.54

Abstract

Indonesia is a country with large area of land and sea, and therefore possesses vast amount of natural resources. However, the use of natural resources without proper handling or management of the waste causes a serious problem in Indonesia. Besides the lack of waste management facilities, local communities also exhibit insufficient awareness and knowledge in waste management. From the point of view of universities and higher education institutions, this issue might be resulted from few community development or community service, as well as lack of knowledge dissemination. In order to equalize the knowledge of the local communities with that of people of the large cities, then Indonesian universities perform community service (a part of the university tridarmas). With the intention to obtain effective and efficient community service, in this manuscript we describe mapping of publication of community service in the Scopus (a trusted database of international publication) in the field of waste management. From 2410 data from Scopus, they are sorted to obtain 38 publications related to the community service and community development for the waste management. The locations of the community services are mapped, as distributed in islands of Sumatera, Java, Bali, Kalimantan, Sulawesi, and Papua. From the mapping, it can be observed that most of the published community service activities are concentrated in Java, Bali, and some at Sulawesi. It is therefore imperative to have future explorations at Kalimantan, Sumatera, and Papua. The published community services in Scopus commonly discuss about the developments of (1) recycling or upcycling, (2) socioeconomic evaluation, (3) performance evaluation, and (4) ecological evaluation of the waste management. Besides the mapping, bibliometric analysis is also performed where it is shown that the community service related to the waste management in Indonesia is highly tied with the sustainable development, rural areas, waste or wastewater treatment, sanitation, etc. where all these issues are important and urgent to obtain economic equality (especially for people of Kalimantan, Sumatera, and Papua) to achieve Gold Indonesia 2045.
The effect of marinated duck meat using turmeric with modified cassava flour as an encapsulant Harvey Febrianta; Usfah Prastujati, Anis; Mangindaan, Dave
International Journal of Science and Environment (IJSE) Vol. 5 No. 4 (2025): November 2025
Publisher : CV. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijse.v5i4.237

Abstract

Duck meat is a type of food that is quite popular in the public because the texture of the meat is quite soft and tastes delicious. The availability of duck meat is quite a lot at a very affordable price. Lipid components in duck meat are easily damaged due to oxidation and caused by pathogenic bacteria, so it is necessary to maintain the quality with the addition of turmeric which is encapsulated in modified cassava flour. The research process was carried out by marinating duck meat with turmeric coated in modified cassava flour as an encapsulant (TMC), then the meat was stored at a chilling temperature of 36°F for 8 days. The test parameters including moisture, pH value, peroxide value (PV), and sensory. The treatments observed consisted of control (SA), duck meat marinated with 2% TMC (SB), duck meat marinated with 4% TMC (SC), duck meat marinated with 6% TMC (SD). The results observed that moisture, pH value, peroxide value (PV) with a shelf life of up to 8 days had a significant interaction (P<0.05). This study concluded that TMC was able to inhibit oxidative damage without degrading the sensory quality in duck meat stored for 8 days at chilling temperature 36°F. Keywords: Duck meat, encapsulation, marination, modified cassava flour, turmeric.
Utilisation Of Chicken Marination Using Turmeric Powder To Vantura Digital Agensi Employees Febrianta, Harvey; Mangindaan, Dave
International Journal Of Community Service Vol. 5 No. 2 (2025): May 2025 (Indonesia - Malaysia - Timor-Leste)
Publisher : CV. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijcs.v5i2.858

Abstract

Limited time to process food is one of the challenges for Vantura Digital Agensi employees, especially because their activities with busy working hours, so it is necessary to conduct socialisation activities on the use of chicken meat products that are easy to process and nutritious. One of the training programmes that can be carried out is the use of chicken meat by marinating using turmeric powder. Besides being practical to do, the meat marination technique is able to increase the nutritional content and shelf life of the meat. The method used consists of the preparation stage to identify the background of the problem, planning activities, including licensing, up to the implementation stage. The results of this training activity are in the form of innovative chicken marinated products, some of which are packaged and stored at freezing temperatures, and some chicken marinated products that are directly cooked.  The socialisation of the use of chicken meat by mixing turmeric powder as a marination ingredient is expected to increase knowledge and skills regarding practical and nutritious chicken meat processing methods.
Co-Authors Febrianta, Harvey Harvey Febrianta Usfah Prastujati, Anis