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All Journal To Maega: Jurnal Pengabdian Masyarakat Mattawang: Jurnal Pengabdian Masyarakat Teknologi dan Industri Pertanian Indonesia Jurnal Dedikatif Kesehatan Masyarakat
Dzul Fadly
Universitas Tanjungpura
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health Social Sciences Other

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Socialization of the Utilization of Seaweed and Diversification of Its Processes as Functional Food in an Effort to Increase the Immune System during the COVID-19 Pandemic: Sosialisasi Pemanfaatan Rumput Laut dan Diversifikasi Olahannya Sebagai Pangan Fungsional dalam Usaha Peningkatan Sistem Kekebalan Tubuh di Masa Pandemi COVID-19 Warsidah; Dzul Fadly; Arman Amran
Mattawang: Jurnal Pengabdian Masyarakat Vol. 2 No. 2 (2021)
Publisher : Yayasan Ahmar Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (456.635 KB) | DOI: 10.35877/454RI.mattawang346

Abstract

Seaweed or known as macroalgae, is one of the marine commodities with valuable economic potential for domestic and foreign markets. West Kalimantan, especially on Lemukutan Island, is one of the cultivation centers for Eucheuma cottoni and E.spinosum. The use of seaweed as a functional food in various kinds of preparations has not been implemented optimally. This PKM activity aims to socialize the use and consumption of seaweed and diversify its processing in an effort to improve the immune system, especially during the Covid19 pandemic. A total of 256 participants stated that they were ready to attend the webinar, which was delivered in an online form distributed by the organizing committee. Socialization activities are carried out online with the material presented related to seaweed and its various preparations and its function as food in improving health status through repair, restoration, or enhancement of the immune system, so it is very important to socialize consumption and utilize this food as a defense agent for the body during pandemic Covid19 or after. The results of the evaluation of PKM activities through the pretest and posttest shows that the participants' knowledge regarding the material presented has increased from 40-50% to 80-90%, for that it is still expected that there will be similar activities with a wider target object in West Kalimantan which can improve the welfare of society in general. Abstrak Rumput laut atau dikenal sebagai makroalga merupakan salah satu komoditas perairan laut yang memiliki potensi ekonomi yang sangat bernilai baik untuk pasaran domestic maupun pasaran mancanegara. Kalimantan Barat khususnya Pulau Lemukutan merupakan salah satu sentra budidaya Eucheuma cottoni dan E.spinosum. Pemanfaatan rumput laut ini sebagai pangan fungsional dalam berbagai macam olahan belum dilaksanakan secara optimal. Kegiatan PKM ini bertujuan untuk memasyarakatkan pemanfaatan dan konsumsi rumput laut serta diversifikasi olahannya dalam usaha untuk meningkatkan system kekebalan tubuh terutama di masa pandemic Covid19. Sebanyak 256 peserta menyatakan siap hadir di acara webinar yang disampaikan dalam form online yang dibagikan oleh panitia pelaksana kegiatan. Kegiatan sosialisasi dilakukan secara online dengan materi yang disampaikan terkait rumput laut dan aneka olahannya serta fungsinya sebagai bahan pangan dalam meningkatkan derajat kesehatan melalui perbaikan, pemulihan atau peningkatan system kekebalan tubuh, sehingga sangat penting untuk mensosialisasikan konsumsi dan memanfaatkan pangan ini sebagai agen pertahanan tubuh dalam masa pandemic Covid19. Dari hasil evaluasi kegiatan PKM ini melalui pretest dan post test menunjukkan pengetahuan peserta terkait materi yang disampaikan mengalami peningkatan dari 40-50% menjadi 80-90%, untuk itu masih diharapkan adanya kegiatan-kegiatan serupa dengan obyek sasaran yang lebih luas dalam wilayah Kalimantan Barat yang dapat meningkatkan kesejahteraan masyarakat pada umumnya.
Diseminasi Tepung Mocaf Di Sungai Raya Kubu Raya Yohana Sutiknyawati Kusuma Dewi; Dzul Fadly; Wisi Wilanda Syamsi; Brigita Ratna Harsanti
To Maega : Jurnal Pengabdian Masyarakat Vol 7, No 1 (2024): Februari 2024
Publisher : Universitas Andi Djemma

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35914/tomaega.v7i1.2051

Abstract

The community service entitled Dissemination of Mocaf Flour in Sungai Raya Kubu Raya was carried out with the target audience of BPP Sungai Raya workers and the members of the Haji Ali 1 farmer group in Kuala Dua village. The problems faced by the lack of knowledge and skills in post-harvest handling of cassava into mocaf and how to test the flour quality. The solution offered is the diffusion of technology for making mocaf flour as a choice in the production aspect, while for the management aspect the solution offered is a quality assurance system by training community representatives by conducting product quality tests as a result of assistance in the food design laboratory of the Faculty of Agriculture, Tanjungpura University. The target achieved from this activity was to increase knowledge to 60% about mocaf flour and there were at least 3 participants who came from extension workers or members of the Haji Ali 1 farmer group who were skilled at making mocaf and had knowledge of the quality of mocaf at least 60%. The benefit of this community service is to increase the competitiveness of Human Resources in the Kuala Dua village and BPP Sungai Raya Kubu Raya workers.
Karakteristik Minuman Isotonik Berbahan Baku Air Kelapa (Cocos nucifera) dengan Penambahan Buah-Buahan Lokal Nur Imam Satria; Maherawati Maherawati; Dzul Fadly
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 1 (2024): Vol. (16) No. 1, April 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i1.28185

Abstract

Isotonic drinks are substitutes for lost body fluids, minerals to replace electrolytes lost with sweat, and sugar as an energy source. Naturally, coconut has the potential as an isotonic drink because of its mineral composition and sugars that resemble body fluids. Coconut water isotonic drinks can be added with fruit flavors to add flavor. The isotonic drink made in this study uses coconut water combined with various local fruits (soursop, red guava, orange, kweni, belimbing wuluh, and pineapple). This study aimed to determine the characteristics of isotonic drinks made from coconut water with variations of local fruit types and the characteristics of the best isotonic drinks made from coconut water and local fruits. The parameters observed were sodium content, potassium content, pH, total dissolved solids, total acid, and antioxidant activity. The data obtained were analyzed using the ANOVA test (=5%) and continued with Tukey (=5%). The results showed that the characteristics of isotonic drinks made from coconut water with variations in local fruits have different characteristics according to the characteristics of each essential ingredient. Local fruit isotonic drinks have better characteristics than commercial isotonic drinks in pH value, total dissolved solids, total acid, and antioxidant activity. The isotonic drink made from coconut water with the addition of orange juice is the best isotonic drink in this study with the characteristics of sodium content 936.00 mg/kg, potassium content 398.49 mg/kg, pH value 3.75, TPT value 6.40Brix, antioxidant activity was 88.50%, and the total acid value was 0.146%.
Pemanfaatan Pangan Lokal Sebagai Upaya Mewujudkan Ketahanan Pangan Melalui Pengabdian Kepada Masyarakat di Desa Rasau Jaya III Dzul Fadly; Yohana Sutiknyawati Kusuma Dewi; Oke Anandika Lestari
Jurnal Dedikatif Kesehatan Masyarakat Vol 1 No 1 (2020)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/dedikatifkesmas.v1i1.148

Abstract

Desa Rasau Jaya III merupakan bagian wilayah Kecamatan Rasau Jaya Kabupaten Kubu Raya yang melimpah akan hasil buah-buahan. Pisang merupakan buah yang memiliki tingkat produksi tertinggi di Kecamatan tersebut. Tingginya produksi pisang belum diimbangi dengan pemanfaatannya sebagai bahan pangan dan ditambah lagi pisang memiliki umur simpan yang singkat. Oleh sebab itu kegiatan Pengabdian Kepada Masyarat di Desa Rasau Jaya III dengan ibu-ibu anggota Pemberdayaan Kesejahteraan Keluarga (PKK) ini memiliki tujuan mewujudkan ketahanan pangan melalui pemanfaatan pisang sebagai pangan lokal menjadi bahan baku pembuatan es krim. Hasil pelaksanaan program menunjukkan bahwa tingkat kesukaan, tingkat kesulitan pengolahan, dan tingkat kemungkinan pengulangan dalam membuat es krim pisang menurut peserta secara berurutan adalah tingkat penerimaan rasa yang baik ( 27% sangat suka dan 73% suka); tingkat kesulitan rendah yang tinggi (20% sangat mudah, 70% mudah, dan 10% agak mudah); dan seluruh peserta menyatakan akan mengulang praktik pengolahan es krim pisang tersebut. Dengan demikian, pengolahan pisang sebagai bahan baku es krim diharapkan dapat meningkatkan upaya perwujudan ketahanan pangan dan meningkatkan konsumsi buah di tingkat keluarga.
Co-Authors Arman Amran Brigita Ratna Harsanti Maherawati, Maherawati Nur Imam Satria Oke Anandika Lestari Warsidah Wisi Wilanda Syamsi Yohana Sutiknyawati Kusuma Dewi