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All Journal Wikrama Parahita : Jurnal Pengabdian Masyarakat Jurnal Biologi Tropis Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Jurnal Pengabdian Masyarakat Aufa (JPMA) Jurnal Pengabdian dan Pengembangan Masyarakat Indonesia JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) DEDIKASI : Jurnal Pengabdian Kepada Masyarakat
Dwining Putri Elfriede
Universitas Prasetiya Mulya
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences

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Peningkatan Kinerja Usaha Mikro, Kecil, dan Menengah (UMKM) Kluster Makanan Kering di Kabupaten Cianjur Vincent Vincent; Chelsey Meisyana; Kathleen Wira Riady; Natasha Abigeyl; Ghian Grimaldi Hamid; Vincent Vincent; Elisa Margaretha; Andrew Johanes Joan; Dwining Putri Elfriede
Wikrama Parahita : Jurnal Pengabdian Masyarakat Vol. 6 No. 1 (2022): Mei 2022
Publisher : Universitas Serang Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30656/jpmwp.v6i1.3722

Abstract

Usaha mikro, kecil, dan menengah mempunyai tingkat kontribusi yang tinggi terhadap perekonomian Indonesia, dikarenakan jumlahnya yang tinggi apabila dibandingkan dengan seluruh usaha yang bergerak. Dari seluruh bidang usaha yang ditekuni oleh UMKM, sektor makanan dan minuman mempunyai kontribusi tinggi dengan prospek yang baik, khususnya usaha yang berlokasi di Cianjur. Pandemi corona telah memberikan dampak terhadap UMKM sehingga membutuhkan pendampingan agar usaha dapat bertahan atau berkembang. Tujuan pengabdian ini adalah untuk mengidentifikasi permasalahan dari satu usaha berskala mikro, serta menciptakan model strategik. Metode yang digunakan adalah metode observasi dan pendampingan terhadap satu usaha kecil. Hasil temuan dari pengabdian ini menunjukkan bahwa aspek manajemen usaha tersebut membutuhkan perkembangan, dengan fokus utama pada aspek internal strategik sebagai faktor pendukung untuk aspek manajemen lainnya. Tujuan akhir program pengabdian ini untuk meningkatkan kinerja usaha serta menciptakan pertumbuhan berkelanjutan, mitra dari usaha perlu mempunyai tujuan dan motivasi untuk emngembangkan seluruh aspek usahanya, dengan model perkembangan yang terdiri dari rancangan aksi, perkembangan kegiatan internal dan eksternal usaha, serta pelatihan sumber daya manusianya.
Microbusiness Mapping Activities to Support Bumdesa Mitra Cibogo Sejahtera Policy in Developing Rural Economies in Desa Cibogo, Kabupaten Tangerang Muhammad Setiawan Kusmulyono; Dwining Putri Elfriede; Taufik Raharjo
ABDIMAS: Jurnal Pengabdian Masyarakat Vol. 6 No. 2 (2023): ABDIMAS UMTAS: Jurnal Pengabdian Kepada Masyarakat
Publisher : LPPM Universitas Muhammadiyah Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35568/abdimas.v6i2.3219

Abstract

Community service activities are carried out with Bumdesa Mitra Cibogo Sejahtera (MCS) located in Cibogo Village, Cisauk District, Tangerang Regency, Banten Province. This collaborative community service activity is carried out using an action research approach to help Bumdesa MCS identify what type of business can be run by Bumdesa MCS in accordance with existing assets and potential. The implementation of this effort is carried out by carrying out business mapping activities for business actors in the Cibogo Village area. The results of the business mapping indicate that Cibogo Village has a variety of business actors engaged in various fields ranging from food and beverage businesses, stalls/small grocery stores, make-up services/salon services, animal shops, laundry services, and fishing equipment shops. The total number of businesses that were successfully mapped during the service activity period was 28 businesses with the food and beverage business dominating reaching 57.14 percent. The follow-up to this business mapping is a discussion to determine the type of business that will be carried out by Bumdesa MCS. A unanimous decision to choose the type of business to be taken has not yet been obtained, but Bumdesa MCS already has a variety of design considerations that will be taken during the Bumdes management deliberation period with the village government in the future.
Peningkatan Kinerja UMKM dalam Kluster Kue Kering di Kabupaten Cianjur Agnes Liana Monika Sitanggang; Benedicta Joycelyn; Brilyan Febrian; Christian Tanaka; Elena Setiani Santiago; Felicia Devina; Hosea Christian Kosasih; Liem Kevin Budi Kusuma; Dwining Putri Elfriede
Dedikasi : Jurnal Pengabdian Kepada Masyarakat Vol. 1 No. 1 (2022): DEDIKASI : Jurnal Pengabdian Kepada Masyarakat
Publisher : Lembaga Layanan Pendidikan Tinggi Wilayah III DKI Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53276/dedikasi.v1i1.1

Abstract

Usaha mikro, kecil, dan menengah memiliki kontribusi yang besar dalam menggerakkan roda perekonomian Indonesia. Hal ini disebabkan karena jenis usaha ini berperan dalam perluasan lapangan pekerjaan dan penurunan angka pengangguran. Sehingga itu, pemerintah pusat dan daerah mengeluarkan berbagai stimulus untuk mendorong pertumbuhan usaha ini. Di Kabupaten Cianjur, salah satu industri yang memiliki potensi dan peluang yang besar untuk berkembang adalah industri makanan, seperti usaha kue kering. Namun, pengembangan ini dibatasi oleh tantangan yang dialami oleh usaha mikro, kecil, dan menengah, secara khusus di dalam manajemen bisnis. Oleh karena itu, penelitian ini memiliki tujuan untuk permasalahan-permasalahan yang dialami oleh salah satu usaha mikro dalam industri kue kering di Cianjur, beserta dengan strategi yang tepat untuk menanggulanginya dengan menggunakan pendekatan The House Model. Hasil yang didapatkan menunjukkan bahwa kendala dari Senada Cookies berasal dari aspek strategik yang belum terdefinisi dengan baik. Selain itu, usaha memiliki permasalahan di dalam berbagai aspek manajemen bisnis, seperti operasional, purchasing, pemasaran, dan keuangan. Melalui The House Model, strategi utama dalam peningkatan kinerja adalah untuk melakukan pengembangan dalam aspek strategik dengan memperjelas visi, misi, tujuan, dan rencana usaha. Kinerja dari aspek manajemen bisnis lainnya akan mengalami peningkatan sejalan dengan kejelasan dari aspek strategik.
Microbusiness Mapping Activities to Support Bumdesa Mitra Cibogo Sejahtera Policy in Developing Rural Economies in Desa Cibogo, Kabupaten Tangerang Kusmulyono, Muhammad Setiawan; Elfriede, Dwining Putri; Raharjo, Taufik
ABDIMAS: Jurnal Pengabdian Masyarakat Vol. 6 No. 2 (2023): ABDIMAS UMTAS: Jurnal Pengabdian Kepada Masyarakat
Publisher : LPPM Universitas Muhammadiyah Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35568/abdimas.v6i2.3219

Abstract

Community service activities are carried out with Bumdesa Mitra Cibogo Sejahtera (MCS) located in Cibogo Village, Cisauk District, Tangerang Regency, Banten Province. This collaborative community service activity is carried out using an action research approach to help Bumdesa MCS identify what type of business can be run by Bumdesa MCS in accordance with existing assets and potential. The implementation of this effort is carried out by carrying out business mapping activities for business actors in the Cibogo Village area. The results of the business mapping indicate that Cibogo Village has a variety of business actors engaged in various fields ranging from food and beverage businesses, stalls/small grocery stores, make-up services/salon services, animal shops, laundry services, and fishing equipment shops. The total number of businesses that were successfully mapped during the service activity period was 28 businesses with the food and beverage business dominating reaching 57.14 percent. The follow-up to this business mapping is a discussion to determine the type of business that will be carried out by Bumdesa MCS. A unanimous decision to choose the type of business to be taken has not yet been obtained, but Bumdesa MCS already has a variety of design considerations that will be taken during the Bumdes management deliberation period with the village government in the future.
Peningkatan Kualitas dan Konsistensi Gula Kelapa Melalui Standarisasi Proses Produksi Elfriede, Dwining Putri; Wijaya, Fransisca; Gunawan, Sandy
Jurnal Pengabdian Masyarakat Aufa (JPMA) Vol. 7 No. 2 (2025): Vol. 7 No 2 Agustus 2025
Publisher : Universitas Aufa Royhan Di Kota Padangsidipuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51933/jpma.v7i2.2038

Abstract

Produksi gula kelapa di Indonesia masih banyak dilakukan berdasarkan intuisi tanpa penggunaan takaran dan parameter yang terstandar sehingga kualitas yang dihasilkan tidak konsisten. Rendahnya kualitas gula kelapa dapat disebabkan oleh ketiadaan panduan produksi. Besarnya potensi pemasukan dan keberlanjutan usaha pengolahan gula kelapa tidak diimbangi dengan kemampuan pengrajin dalam mengelola keuangan. Hal ini sebagai landasan kegiatan pengabdian, meliputi pengumpulan data dan informasi awal, penyusunan panduan produksi, pelatihan dan pendampingan kepada pengrajin gula kelapa di Desa Batuanten, Kabupaten Banyumas. Setiap pengrajin memiliki cara dan takaran masing-masing, mulai dari proses pengambilan nira kelapa, pengolahan, hingga pengeringan dan pembentukan gula kelapa. Materi peltihan memberikan pemahaman yang mendalam tentang pentingnya memproduksi pangan olahan yang aman, bermutu, dan layak untuk dikonsumsi oleh konsumen. Penyusunan panduan produksi merujuk praktik terbaik dari pengrajin gula kelapa yang telah menghasilkan produk berkualitas. Panduan ini mencakup berbagai tahapan, mulai dari penyiapan bahan baku, penyiapan bahan tambahan, penyiapan peralatan dan proses pengolahan. Peserta juga dilatih untuk menyusun catatan keuangan terkait pemasukan dan pengeluaran. Hasil evaluasi pelatihan menunjukkan adanya peningkatan sebesar 14,9%. Pengrajin juga didampingi dan diberikan beberapa peralatan baru guna menunjang penerapan panduan yang optimal.
Microbial Contamination Assessment of Ice Cubes Around Prasetiya Mulya University Elfriede, Dwining Putri; Arinata, Kadek Wika
Jurnal Biologi Tropis Vol. 25 No. 4 (2025): Oktober-Desember
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i4.10010

Abstract

Indonesia's tropical climate encourages its people to consume cold beverages as a way to stay refreshed. One of the main components of cold beverages is ice. The quality and hygiene of ice used by vendors usually neglect the quality of ice production and handling, posing potential health risk. This study aims to evaluate the safety of ice sold by vendors around Prasetiya Mulya University. Ice cube samples were collected from seven vendors using a plastic cup and taken directly to the laboratory. The study employs both qualitative and quantitative approaches. Qualitative data were obtained through interviews with employees or business owners to understand vendor characteristics and hygiene practices during operations. Quantitative data include three main tests: Total Plate Count (TPC), Most Probable Number (MPN), and environmental monitoring. The results provide evidence-based insights to support public health initiatives and promote the sustainability of informal food businesses around Prasetiya Mulya University. The study revealed that all ice samples from seven locations did not meet the microbiological standards by SNI 3839:2019. All samples had microorganism counts greater than 10² CFU/mL, and estimated coliform bacteria counts ranged from 23 to ≥2400 MPN/100 mL. The confirmation of Escherichia coli presence in four out of seven samples, indicates fecal contamination. Sanitation evaluations using EB petrifilm also showed the ineffectiveness of ice scoop cleaning at several locations. These findings highlight the urgent need for improved hygiene practices among vendors. They require regular food safety training, enforcement of regulatory standards, and sourcing ice from certified suppliers.
PENINGKATAN KUALITAS DAN KEAMANAN GULA AREN DI LOMBOK UTARA Wijaya, Fransisca; Elfriede, Dwining Putri
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 7 No. 1 (2023): MARET
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v7i1.1545

Abstract

North Lombok is the only underdeveloped district in NTB. Menggala Village in North Lombok is strategically located close to Mataram city center and Gili Trawangan harbor. Menggala Village has the largest palm sugar-producing center in North Lombok. This potential has not been able to increase the economy of palm sugar craftsmen. This is due to the processing of palm sugar which is still very simple both in terms of production and packaging. In addition, marketing that has not been widespread is also an obstacle. For this reason, the objectives of this activity include increasing the knowledge and understanding of palm sugar craftsmen in making high-quality and safe products, increasing understanding of labels and packaging, improving product marketing strategies into superior local products, and knowing the nutritional value contained in products. This activity consists of FGD, training, and advanced mentoring stage. The FGD results show that palm sugar farmers need training on GMP, packaging, and business development. The results of this training were able to significantly increase the partners' knowledge. Partner production facilities become more feasible and hygienic. The results of the product analysis meet the quality requirements of SNI. However, partners still need to develop their business through local marketing in collaboration with gift centers and actively participate in MSME bazaars or exhibitions in the local area.
Peningkatan Kualitas dan Konsistensi Gula Kelapa Melalui Standarisasi Proses Produksi: Enhancing the Quality and Consistency of Coconut Sugar through Production Process Standardization Elfriede, Dwining Putri; Wijaya, Fransisca; Gunawan, Sandy
Jurnal Pengabdian dan Pengembangan Masyarakat Indonesia Vol. 4 No. 2 (2025)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jppmi.v4i2.488

Abstract

Produksi gula kelapa di Indonesia masih banyak dilakukan berdasarkan intuisi tanpa penggunaan takaran dan parameter yang terstandar sehingga kualitas yang dihasilkan tidak konsisten. Rendahnya kualitas gula kelapa dapat disebabkan oleh ketiadaan panduan produksi. Besarnya potensi pemasukan dan keberlanjutan usaha pengolahan gula kelapa tidak diimbangi dengan kemampuan pengrajin dalam mengelola keuangan. Hal ini sebagai landasan kegiatan pengabdian di Desa Batuanten, Kabupaten Banyumas, meliputi pengumpulan data dan informasi awal, penyusunan panduan produksi, pelatihan dan pendampingan. Setiap pengrajin memiliki cara dan takaran masing-masing, mulai dari proses pengambilan nira kelapa, pengolahan, hingga pengeringan dan pembentukan gula kelapa. Materi pelatihan memberikan pemahaman yang mendalam tentang pentingnya memproduksi pangan olahan yang aman, bermutu, dan layak untuk dikonsumsi oleh konsumen. Penyusunan panduan produksi merujuk praktik terbaik dari pengrajin gula kelapa yang telah menghasilkan produk berkualitas. Panduan ini mencakup berbagai tahapan, mulai dari penyiapan bahan baku, penyiapan bahan tambahan, penyiapan peralatan dan proses pengolahan. Peserta juga dilatih untuk menyusun catatan keuangan terkait pemasukan dan pengeluaran. Hasil evaluasi pelatihan menunjukkan adanya peningkatan sebesar 14,9%. Pengrajin juga didampingi dan diberikan beberapa peralatan baru guna menunjang penerapan panduan yang optimal.
PENDEKATAN IN VITRO DALAM PENILAIAN BIOAVAILABILITAS ZAT BESI PANGAN: In vitro Approaches in Assessing Dietary Iron Bioavailability Yunna Teodor; I Kadek Adi Indrawan; Kelvin Then; Kent Pranata Tjandra; Rike Tri Kumala Dewi; Dwining Putri Elfriede
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 8 No. 1 (2026): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v8i1.7997

Abstract

Iron availability in foods was determined not only by total iron content but also by its bioaccessibility and bioavailability. This review aimed to evaluate the role of in vitro testing methods in assessing iron availability from various food products and to identify food matrix factors influencing its absorption. The methods discussed included static gastrointestinal digestion simulation, total iron analysis using Atomic Absorption Spectroscopy (AAS) or Inductively Coupled Plasma (ICP), and the Caco-2 cell model measuring ferritin formation as an indicator of bioavailability. The findings indicated that total iron content did not necessarily correlate with biological absorption. Several factors, such as fermentation, fortification, phytate degradation, and the addition of ascorbic acid, were found to significantly enhance iron availability, particularly in plant-based food matrices. These results suggested that food processing and formulation strategies played a critical role in improving iron uptake. Among the reviewed approaches, the combination of in vitro gastrointestinal digestion and Caco-2 cell models was identified as the most comprehensive method for future product development, as it allows simultaneous evaluation of bioaccessibility and cellular uptake. In conclusion, in vitro approaches were considered practical and efficient preliminary tools in the development and evaluation of iron-rich food products before proceeding to in vivo studies.
PENGUJIAN IN VIVO: STUDI LITERATUR TERHADAP BIOAVAILABILITAS KALSIUM PADA PRODUK PANGAN BERBASIS SUSU YANG DIFORTIFIKASI: In Vivo Testing: Literature Review of Calcium Bioavailability in Fortified Milk-based Products Alexandra Sidney Budiawan; Cecilia Huang; Christella Eunice Candra; Ilham Ramadon; Dwining Putri Elfriede; Rike Tri Kumala Dewi
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 8 No. 1 (2026): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v8i1.8021

Abstract

Calcium is an essential mineral involved in bone mineralization, muscle contraction, and metabolic processes. Its bioavailability is influenced by chemical form, food matrix, and physiological factors. Fortified milk products have been widely developed to improve calcium intake and absorption, especially in populations at risk of deficiency. This literature review aimed to analyze calcium bioavailability in fortified milk products based on recent in vivo studies. The study used a narrative literature review method. Articles were selected from scientific databases using relevant keywords and inclusion criteria, including publication within the last ten years and the use of in vivo experimental models. The review process involved article identification, screening, data extraction, and synthesis related to calcium absorption, retention, and bone mineral status. The findings showed that calcium fortification in milk generally improves calcium absorption and retention, particularly when combined with vitamin D, prebiotics, probiotics, or highly soluble calcium salts. The milk matrix was also found to enhance mineral utilization compared to non-dairy vehicles. Nano-calcium fortified skim milk enriched with vitamin D and bioactive compounds demonstrated the highest bioavailability and significantly improved bone calcium accumulation, bone strength, and bone morphology in osteoporosis models. Fermented milk products containing lactic acid bacteria and prebiotic fibers also enhanced intestinal calcium absorption through gut microbiota modulation and improved mineral solubility. In conclusion, fortified milk products have strong potential as an effective nutritional intervention to improve calcium bioavailability and support bone health, although their effectiveness depends on formulation, fortificant type, and physiological conditions of the target population..
Co-Authors Agnes Liana Monika Sitanggang Alexandra Sidney Budiawan Andrew Johanes Joan Arinata, Kadek Wika Benedicta Joycelyn Betania Klarita Barimbing Brilyan Febrian Cecilia Huang Chelsey Meisyana Christella Eunice Candra Christian Tanaka Elena Setiani Santiago Elisa Margaretha Felicia Devina Felicia Novia Alverina Felycia Angellia Fransisca Wijaya Ghian Grimaldi Hamid Gracia Angelina Wan Haneen Basori Hosea Christian Kosasih I Kadek Adi Indrawan Ilham Ramadon Kathleen Wira Riady Kelvin Then Kent Pranata Tjandra Liem Kevin Budi Kusuma Made Grazielle Hillary Yadi Malvin Widyanto Tjoa Muhammad Setiawan Kusmulyono Natasha Abigeyl Nathania Angelica Kristiawan Rike Tri Kumala Dewi Sandy Gunawan Taufik Raharjo Taufik Raharjo, Taufik Vincent Vincent Vincent Vincent Yunna Teodor