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All Journal Community Development Journal: Jurnal Pengabdian Masyarakat Bioscientist : Jurnal Ilmiah Biologi
Ai Imas Faidoh Fatimah
Program Studi Supervisor Jaminan Mutu Pangan, Sekolah Vokasi, Institut Pertanian Bogor
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Public Health Social Sciences

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PENINGKATAN PENGETAHUAN DAN KESADARAN PENERAPAN SANITASI HIGIENE DI UKM PENGOLAHAN SAGU, BOGOR Ai Imas Faidoh Fatimah; Rianti Dyah Hapsari; M. Agung Zaim Adzkiya; Neny Mariyani
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 3 No. 1 (2022): volume 3 Nomor 1 Tahun 2022
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v3i1.3739

Abstract

Tepung sagu merupakan salah satu bahan pangan lokal yang banyak digunakan dalam pembuatan produk pangan. Tepung sagu memiliki potensi pemanfaatan yang cukup tinggi dan mendukung ketahanan pangan karena ketersediaanya yang cukup melimpah di Indonesia dan dapat diolah menjadi berbagai macam produk pangan. Di kota bogor terdapat beberapa unit pengolahan skala kecil. Salah satu permasalahan yang sering ditemui dan dapat menghambat pengembangan bisnis UKM termasuk UKM Sagu adalah permasalahan terkait keamanan pangan. UKM produsen pangan seringkali kurang memperhatikan aspek penerapan sanitasi dan higiene pada proses produksi sehingga produk pangan yang dihasilkan tidak terjamin mutu dan keamanannya serta berpotensi merugikan dan membahayakan kesehatan konsumen. Hal tersebut akan memberikan dampak negatif bagi UKM pangan diantaranya mengurangi daya saing dan kepercayaan konsumen, mempengaruhi keberlanjutan serta pengembangan bisnis. Tujuan kegiatan pengabdian masyarakat ini adalah meningkatkan pengetahuan dan kesadaran pelaku usaha pangan melalui pelatihan sanitasi dan higiene untuk dapat menghasilkan produk pati sagu yang bermutu dan aman. Mitra pengabdian masyarakat adalah UKM pengolahan sagu di Kelurahan Tanah Baru, Kota Bogor. Metode pelaksanaan kegiatan terdiri atas pre-test, pemaparan materi, post-test. Berdasarkan hasil pre-test, post-test, setelah pelatihan dilaksanakan terlihat adanya peningkatan pemahaman dan kesadaran pelaku usaha pangan, baik pemilik maupun karyawan UKM pengolahan sagu akan pentingnya sanitasi dan higiene pada pengolahan pangan.
Penerapan Project Based Learning dalam Praktikum Teknologi Fermentasi di Sekolah Vokasi Institut Pertanian Bogor Made Gayatri Anggarkasih; Ai Imas Faidoh Fatimah
Bioscientist : Jurnal Ilmiah Biologi Vol 10, No 2 (2022): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v10i2.6241

Abstract

Fermentation technology is one of the subjects in the Food Quality Assurance Supervisor Study Program (SJMP), Vocational School, Bogor Agricultural University (IPB) which is given to semester IV students. Prior to the 2021/2022 academic year, practicum activities were carried out using the teacher centered method using practicum instructions in the form of modules prepared by lecturers, students only followed the modules and were not involved in practicum planning and designing experiments. Through this method, students are not given the opportunity to learn to think critically, creatively, and innovate. One way to optimize the achievement of learning outcomes is to apply the Project Based Learning (PjBL) model. The research was carried out using a one-shot case study method and a descriptive approach to 111 students of the Food Quality Assurance Supervisor Study Program in semester IV. The application of Project Based Learning in the fermentation technology course produces innovative products as project outputs, namely cinnamon yoghurt salad, cowpea tempeh nuggets, red gingerbread, sundubu jjigae with radish-based kimchi, steamed cakes of red dragon glutinous rice tape, braid donuts with fruit glaze Dragon, Dimsum Tempe Bogor Beans, and Frozen Sweet Corn Green Bean Yogurt. Of the 8 products, the panelists liked the red dragon skin glutinous tape steamed sponge cake the most (7.50), so it has the potential to be developed further, while the least preferred product was dimsum tempeh Bogor kacang (4.93). Based on the results of the questionnaire, 100% of students felt that Project Based Learning was effectively applied to fermentation technology courses, could increase motivation and interest in learning, and made it easier for students to understand the material. In addition, 99% of students feel optimistic about achieving competence in the field of food quality assurance, especially controlling fermented food production according to established competency standards, improving design skills and soft skills including teamwork, problem solving, and analytical skills.
Co-Authors M. Agung Zaim Adzkiya Made Gayatri Anggarkasih Neny Mariyani Rianti Dyah Hapsari