Article Per Year (5 Year)
p-Index From 2021 - 2026
1.463
P-Index
This Author published in this journals
All Journal Jurnal Ilmu Dasar Prosiding Seminar Biologi Jurnal AUDI BIOEDUSAINS: Jurnal Pendidikan Biologi dan Sains Bioma : Jurnal Biologi dan Pembelajaran Biologi Seling: Journal of PGRA Study Program Dedication : Jurnal Pengabdian Masyarakat PRISMATIKA: Jurnal Pendidikan dan Riset Matematika Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang JECIE (Journal of Early Childhood and Inclusive Education)
Rina Sugiarti Dwi Gita
Universitas PGRI Argopuro Jember
Agriculture, Biological Sciences & Forestry Humanities Control & Systems Engineering Economics, Econometrics & Finance Education Mathematics Social Sciences

Published : 21 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 21 Documents
Search

 1   2   3 
Training development of meat-based BASECHI to improve the quality of public health in meatball vendors Gita, Rina Sugiarti Dwi; Adhim, Fauzan; Anggono, Mochammad Mulana Tri; Septyaningsih, Linda Ike
Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Vol. 9 No. 4 (2024): November 2024
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/abdimas.v9i4.13969

Abstract

The large number of meatball producers who still use dangerous preservatives needs to be stopped. The use of alternative natural preservatives that do not cause side effects on consumers such as chitosan needs to be introduced so that it can be used by many people. BASECHI (Chitosan Healthy Meatballs) development training includes a series of socialization activities designed to empower meatball traders with the knowledge and skills in making meatballs containing chitosan, a natural compound that has important health benefits. The activity begins with participants undergoing a pre-test to measure initial knowledge. Providing material by experts on the benefits of chitosan and techniques for making healthy meatballs. Practicing chitosan application to meatballs and continuing with a post-test session to assess participants' knowledge. The program ends with closing activities that include discussion, feedback, and further planning to ensure the continuity and sustainability of the knowledge gained. The expected results of this training are increased awareness of traders about the importance of food quality, mastering skills in making healthy meatballs, and improving the quality of public health through the consumption of more nutritious products.
Co-Authors Ageng Jelly Purwanto Ahmad Afandi Ahmad Afandi Amin Silalahi Anggono, Mochammad Mulana Tri Devi Roisatul Hasanah Dimas Andhita Cahyo Fauzan Adhim H.B.A Jayawardana Hidayanto, Nova Eko Joko Waluyo Noviyanti, Ade Irma Septyaningsih, Linda Ike Sudarmadji Sudarmadji