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All Journal Jurnal Layanan Masyarakat (Journal of Public Service) Journal of Community Engagement in Health
Wizara Salisa
Rumah Inovasi Natura, Surabaya
Humanities Decision Sciences, Operations Research & Management Dentistry Environmental Science Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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PENYULUHAN DAN PELATIHAN PEMBUATAN BAWANG PUTIH FERMENTASI DALAM RANGKA PENINGKATAN PRODUKTIFITAS KELOMPOK LANSIA Annis Catur Adi; Wizara Salisa; Diah Patria Nuringtyas; Iga Ema Dini; Ali Iqbal Tawakal; Fariani Syahrul; Santi Martini
Jurnal Layanan Masyarakat (Journal of Public Services) Vol. 5 No. 1 (2021): JURNAL LAYANAN MASYARAKAT
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jlm.v5i1.2021.249-258

Abstract

The elderly population has a rapid development. The elderly is often labeled as unproductive, even as a burden on the family. Simple but effective skills activities can be an alternative solution. One of them is by making fermented single onion-based functional food products. This community service aims to extend the productive activities of the elderly population. Fermented garlic products can be consumed alone to improve health. In addition, products can be sold so that they can become additional income for the family. There were three methods, namely counseling, training and mentoring. Counseling related to the health of the elderly, training in making fermented single garlic directly to the target and assisting in implementing the flow of fermented garlic making until the product is successful. The community service program was carried out in the Elderly Group of Mulyosari Village, Surabaya with 50 participants. Counseling and training were carried out with visual power point materials, demonstrations on how to process fermented garlic, and direct practice with mentoring for 10 days until the product was finished. Conclusion: Community service in the form of counseling has an impact on increasing the knowledge of the elderly in Mulyosari Village. Training and assistance in making fermented garlic can also be practiced independently by the elderly as proven by the success of the finished product. This activity can increase the productivity of the elderly, benefit health by consuming it, and become a business opportunity. abstrakPenduduk lanjut usia memiliki jumlah perkembangan yang cukup pesat. Lansia seringkali diberi label tidak produktif, bahkan dicap beban keluarga. Kegiatan keterampilan yang sederhana namun tepat guna dapat menjadi alternatif solusinya. Salah satunya dengan membuat produk makanan fungsional berbasis bawang tunggal yang difermentasi. Pengabdian masyarakat ini bertujuan untuk memperpanjang aktivitas produktif penduduk lansia. Produk bawang putih fermentasi dapat dikonsumsi sendiri untuk meningkatkan kesehatan. Selain itu produk dapat dijual sehingga dapat menjadi pendapatan tambahan keluarga. Terdapat tiga metode, yaitu penyuluhan, pelatihan dan pendampingan. Penyuluhan terkait kesehatan lansia, pelatihan pembuatan bawang putih tunggal terfermentasi secara langsung kepada sasaran, dan pendampingan penerapan alur pembuatan bawang putih terfermentasi hingga produk berhasil. Program pengabdian masyarakat terlaksana di Kelompok Lansia Kelurahan Mulyosari, Surabaya dengan peserta sebanyak 50 orang. Penyuluhan dan pelatihan dilakukan dengan materi visual power poin, demo cara pengolahan bawang putih fermentasi, dan praktik langsung dengan pendampingan selama 10 hari hingga produk jadi. Kesimpulan: Pengabdian masyarakat berupa penyuluhan berdampak pada peningkatan pengetahuan lansia Kelurahan Mulyosari. Pelatihan dan pendampingan pembuatan fermented garlic juga mampu dipraktikkan secara mandiri dengan baik oleh lansia yang dibuktikan dengan keberhasilan produk jadi. Kegiatan ini mampu meningkatkan produktivitas lansia, bermanfaat bagi kesehatan dengan mengonsumsinya, dan menjadi peluang usaha.
ANALISIS USAHA MAKANAN FUNGSIONAL FERMENTED GARLIC DENGAN METODE CANVAS MODEL BAGI KOMUNITAS LANSIA NON PRODUKTIF Annis Catur Adi; Wizara Salisa; Fathrizqita Aghnia Raudhany; Ali Iqbal Tawakal; Heni Rachmawati; Emyr Reisha Ishaura; Farapti; Nuthathai Sutthiwong
Jurnal Layanan Masyarakat Vol. 6 No. 2 (2022): JURNAL LAYANAN MASYARAKAT
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jlm.v6i2.2022.347-354

Abstract

Wabah Covid-19 mulai pada tahun 2020 lalu tidak hanya menyerang kesehatan masyarakat, namun juga menyebabkan krisis dari segi ekonomi. Khususnya pada lansia yang memiliki kondisi fisiologis yang lebih rentan terhadap kejadian Covid-19, maupun untuk melakukan aktivitas bernilai ekonomis. Pengembangan usaha berbasis produk pangan fungsional menjadi salah satu solusi untuk mendapat manfaat kesehatan dan ekonomis sekaligus. Pengabdian masyarakat dilakukan dengan tujuan analisis prospek kelayakan usaha bagi komunitas lansia sebagai dasar pengembangan lebih lanjut. Sebagai metode kegiatan ditempuh dalam dua tahap, yaitu pelatihan dan pendampingan dalam pembuatan fermented garlic pada komunitas lansia, serta tahap kedua yaitu analisis bisnis dengan model canvas yang terdiri dari sembilan kategori komponen bisnis. Hasilnya, tahap pertama kegiatan yang berupa pelatihan dan pendampingan pembuatan fermented garlic pada kelompok lansia di kelurahan Kalisari, kecamatan Mulyosari, Surabaya mendapat timbal balik yang baik dimana komunitas lansia berhasil membuat fermented garlic yang sesuai. Hasil analisis model usaha dengan pendekatan metode canvas, produk fermented garlic sebagai produk pangan fungsional yang memiliki keunggulan pada manfaat kesehatan, serta memiliki peluang pengembangan usaha dan keuntungan bernilai ekonomis dengan mengaplikasikan sembilan komponen yang terdapat dalam bisnis model canvas.
Education, Health Screening, and Distribution of Functional Emergency Food for Health Recovery for the Elderly After the Cianjur Earthquake Annis Catur Adi; Wizara Salisa; Mohammad Fahmi Rasyidi; Emyr Reisha Isaura; Heni Rachmawati
Journal of Community Engagement in Health Vol. 7 No. 2 (2024): September
Publisher : Universitas STRADA Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30994/jceh.v7i2.545

Abstract

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Co-Authors Ali Iqbal Tawakal Annis Catur Adi Annis Catur Adi Diah Patria Nuringtyas Emyr Reisha Isaura Emyr Reisha Ishaura Farapti Farapti Fariani Syahrul Fathrizqita Aghnia Raudhany Heni Rachmawati HENI RACHMAWATI Iga Ema Dini Mohammad Fahmi Rasyidi Nuthathai Sutthiwong Santi Martini