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., Herkules
Universitas Negeri Medan
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Pelatihan dan Pendampingan Aparatur Desa dalam Pembentukan Koperasi Desa Merah Putih di Desa Sena Herkules Herkules; Amalia Akita; Aditiya Pratama Daryana; Vina Gabriella Saragih
SEWAGATI: Jurnal Pengabdian Masyarakat Indonesia Vol. 4 No. 2 (2025): Juni : SEWAGATI: Jurnal Pengabdian Masyarakat Indonesia
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/sewagati.v4i2.2590

Abstract

The training and mentoring of Desa Sena’s village apparatus in establishing the Merah Putih Village Cooperative were driven by the national priority of empowering village economies through healthy and accountable cooperative institutions. This study aimed to enhance the technical capacity and regulatory literacy of village officials in drafting foundational cooperative documents, facilitating the legalization process, and monitoring the sustainability of cooperative operations. Methods included intensive socialization and training on cooperative concepts and the latest regulations, technical field mentoring for drafting the Articles of Association/Bylaws and preparing the General Meeting of Members, and post-legalization monitoring and evaluation through group discussions. Findings revealed the completion of comprehensive Articles of Association drafts, the democratic election of cooperative management, and the formulation of a medium-term business development roadmap. Implications underscore improved effectiveness in village cooperative governance and recommend a sustainable mentoring model for replication in other villages.
Kontaminan Pangan (Mikroba, Kimia, Fisik) dan Risiko Kesehatan di Lingkungan Pendidikan Kuliner Amalia Akita; Gunawan, Roni; Herkules Herkules
Jurnal Riset Ilmu Kesehatan Umum dan Farmasi (JRIKUF) Vol. 3 No. 4 (2025): Oktober : Jurnal Riset Ilmu Kesehatan Umum dan Farmasi (JRIKUF)
Publisher : LPPM STIKES KESETIAKAWANAN SOSIAL INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57213/jrikuf.v3i4.928

Abstract

Background: Food safety in culinary education institutions is not yet fully a major concern, even though the practice kitchen is a space that is vulnerable to contamination. This study analyzed three main types of microbiological, chemical, and physical contaminants and their impact on health in the culinary vocational education environment. Method: The method used is in the form of a literature review from various national and international scientific sources published in 2015–2025. Result:The results of the analysis show that the three types of contamination are interrelated and often root from human behavior, limited facilities, and weak application of sanitation and hygiene principles. Students have generally accepted basic theories of food safety, but are still lacking in practical applications such as temperature control, cross-contamination prevention, and chemical and physical hazard identification. Conclussion : Risk awareness also tends to be low, especially when handling raw materials or using shared equipment. Therefore, a real-world practice-based learning approach and risk assessment need to be applied consistently. The integration of educational models such as risk-based hygiene training and Green and Safe Kitchen can shape hygienic behavior, professional ethics, and social responsibility of students as prospective workers in the food service industry.
Co-Authors ., Lazuardi Aditiya Pratama Daryana Alkhafi Maas Siregar Amalia Akita Annisa Maulida Maurisa Dahrul Siregar Gunawan, Roni Irfandi Irfandi Izwar Lubis Mangido Nainggolan Mudjio Mudjio Purwanto Purwanto Siti Lestari Sudana Fatahilah Pasaribu Syahmi Edi Taufik Hidayat Vina Gabriella Saragih