Sanjaya, Sonia Anggun
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Penyuluhan Pencegahan Penularan COVID-19 di Lingkungan Kantor dan Pembuatan Lemongrass Coolant melalui Live Zoom Choiriyah, Nurul Azizah; Devi, Ika Mariani Ratna; Sanjaya, Sonia Anggun; Dewi, Irra Chrisyanti; Rahmah, Latifahtur
Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Vol 6, No 1 (2021): February 2021
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/abdimas.v1i1.4865

Abstract

In the new normal era, many company leaders have restarted their business places for economic turnaround. The workplace has a major contribution to the spread of COVID-19 so efforts need to be made to break the chain of transmission. The workplace is a gathering place for a number of working populations and mobility is so high, work activities also lead to worker interaction. This community service aims to giving knowledge how to prevent COVID-19 transmission in office or industry and giving knowledge how to make beverage rich in antioxidant and vitamin C to boost immune system. This community service consists of several steps including the preparation step which includes determining the time for the implementation of counseling, making material modules, making flyers and distributing flyers. The next step is the implementation step which includes the delivery of material, questions and answers regarding extension materials and demonstrations of making Lemongrass Coolant. The implementation step was done by zoom online media the final step of this activity is evaluation by filling the questions using Google Form. The participants were 41 people who work as lecturer, human resources department, undergraduate students, government employees, etc. Prevention of COVID-19 transmission is carried out by complying with the guidelines for the Decree of the Minister of Health of the Republic of Indonesia Number HK. 01.07/MENKES/328/2020. Making Lemongrass Coolant as a healthy drink rich in antioxidants as an immune booster does not require expensive ingredients and is also easy to manufacture. The participants joined in this community service with enthusiasm as evidenced by the many questions asked to the speakers.DOI: https://doi.org/10.26905/abdimas.v6i1.4865
Pembagian Makanan berupa Cioppino dan Garlic Foccacia Bread terhadap Mitra Pengemudi Ojek Online Iskandar, Zaldy; Sundjaja, Arya Putra; Choiriyah, Nurul Azizah; Prasetio, Yohanna; Iskandar, Ryan Yeremia; Hadiwirawan, Gilbert; Sanjaya, Sonia Anggun; Vallen, Michael; Dewi, Irra Chrisyanti
Journal Community Service Consortium Vol 2 No 1 (2021): Journal Community Service Consortium
Publisher : Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/consortium.v2i1.3296

Abstract

Cioppino merupakan sup lezat yang memiliki gizi tinggi, garlic focaccia bread dapat melengkapi zat gizi karbohidrat pada sup. Mitra pengemudi ojek online mengalami penurunan penghasilan selama Covid-19 sehingga dikhawatirkan pengemudi tersebut mengurangi jatah pengeluaran untuk membeli asupan gizi seimbang. Tujuan dari pengabdian masyarakat ini adalah meningkatkan kualitas asupan gizi mitra pengemudi ojek online dengan cara pembagian sup dan garlic foccasia bread. Tahapan pengabdian masyarakat yaitu diskusi penentuan makanan yang akan dibagikan, persiapan bahan baku, koordinasi dengan koordinator mitra pengemudi ojek online yang ditunjuk, pembuatan cioppino dan focaccia bread oleh tim chef dan pembagian cioppino dan garlic focaccia bread terhadap driver ojek online serta tahap terakhir dari pengabdian masyarakat ini adalah evaluasi pelaksanaan kegiatan pengabdian masyarakat dari mitra pengemudi ojek online. Tujuan pengabdian masyarakat ini telah tercapai yaitu pembagian cioppino dan garlic foccasia bread berhasil dibagikan kepada 100 mitra pengemudi ojek online dengan lancar dan tetap mematuhi protokol kesehatan untuk pencegahan Covid-19. Berdasarkan evaluasi kegiatan menggunakan kuisioner, mitra pengemudi ojek online juga menanggapi dengan respon positif terhadap penyelenggaraan kegiatan pengabdian masyarakat ini.