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All Journal Hippocampus: Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmiah Pengabdian Kepada Masyarakat Tekmulogi: Jurnal Pengabdian Masyarakat Journal of Food Security and Agroindustry
Pegi Aryasari
POLITEKNIK NEGERI SAMBAS
Agriculture, Biological Sciences & Forestry Humanities Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

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Penyuluhan Gizi Seimbang Anak Usia Sekolah Pada Siswa-Siswi SD Negeri 27 Kartiasa Kabupaten Sambas Mega Fitri; Tasya; Sri Yuliani; Leni; Maria Felixia Randong; Pegi Aryasari; Adi Putra Ramdani
Hippocampus: Jurnal Pengabdian Kepada Masyarakat Vol 1 No 1 (2022): June 2022
Publisher : PPPM POLITEKNIK NEGERI SAMBAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (318.047 KB) | DOI: 10.47767/hippocampus.v1i1.352

Abstract

Indonesian faces various health-related problems, one of which is the lack of balanced nutrition. Nutrients can affect the level of health, intelligence, and high work productivity. Counseling at SD Negeri 27 Kartiasa, Sambas Regency aims to increase the knowledge of elementary school children about balanced nutrition intake patterns. The method used in this activity is lecture and question and answer. The process of this activity lasts for ± 1 hour. The results of this activity showed that students at SD Negeri 27 Kartiasa were very enthusiastic in participating in counseling activities. The students listen well when delivering the material, so that there is interaction between one another. With this balanced nutrition education counseling, it is hoped that students can apply a healthy lifestyle and consume healthy food and drinks according to their needs. Through this activity, students can find out a balanced nutritional intake that should be consumed according to their age and body condition.
PELATIHAN PEMBUATAN KERIPIK PAKIS DALAM RANGKA MENINGKATKAN PRODUK UNGGULAN PANGAN DESA SETALIK Tasya Tasya; Leni Leni; Sri Yuliani; Maria Felixia Randong; Mega Fitri; Pegi Aryasari; Adi Pura Ramdani
JIPAM : Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 1 No. 2 (2022): JIPAM : Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : STAI Darul Qalam Tangerang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (265.465 KB) | DOI: 10.55883/jipam.v1i2.13

Abstract

Setalik Village is one of the villages located in Sejangkung District, Sambas Regency, West Kalimantan. Most of the agricultural products in Setalik Village are rice and rubber, while superior products are still not available. The purpose of this training is to increase the knowledge and ability of the village to make processed food products that can be superior. The approach taken in this activity consists of four stages of activity, namely the stage of elaboration of the material, discussion, demonstration and evaluation of activities, with the number of participants who took part in this activity as many as 10 people. From the results of this training activity, Setalik Village's superior product can be created, namely fern chips. This activity not only provided knowledge about fern chips, but also related to the legality of products in the form of P-IRT. The hope of the people of Setalik Village is that they want to know more about innovative products, especially in the food sector, so that people can better utilize local food ingredients in the local community. Based on the results of the training on making fern chips for PKK/Posyandu cadres in Setalik Village, it can be concluded that the participants had good enthusiasm in this activity. It is hoped that this activity can increase the knowledge and ability of rural communities in developing superior food products
Pelatihan pembuatan keripik pakis dalam rangka meningkatkan produk unggulan pangan desa Setalik Tasya Safitri; Leni Leni; Sri Yuliani; Maria Felixia Randong; Mega Fitri; Pegi Aryasari; Adi Pura
TEKMULOGI: Jurnal Pengabdian Masyarakat Vol 2, No 1 (2022): Mei 2022
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (460.325 KB) | DOI: 10.17509/tmg.v2i1.45520

Abstract

Setalik Village is one of the villages located in Sejangkung District, Sambas Regency, West Kalimantan. Most of the agricultural products in Setalik Village are rice and rubber, while superior products are still not available. The purpose of this training is to increase the knowledge and ability of the village to make processed food products that can be superior. The approach taken in this activity consists of four stages of activity, namely the stage of elaboration of the material, discussion, demonstration and evaluation of activities, with the number of participants who took part in this activity as many as 10 people. From the results of this training activity, Setalik Village's superior product can be created, namely fern chips. This activity not only provided knowledge about fern chips, but also related to the legality of products in the form of P-IRT. The hope of the people of Setalik Village is that they want to know more about innovative products, especially in the food sector, so that people can better utilize local food ingredients in the local community. Based on the results of the training on making fern chips for PKK/Posyandu cadres in Setalik Village, it can be concluded that the participants had good enthusiasm in this activity. It is hoped that this activity can increase the knowledge and ability of rural communities in developing superior food products.
PERUBAHAN FISIOLOGI BUAH TOMAT (SOLANUM LYCOPERSICUM) TERHADAP SUHU KAMAR DAN UMUR SIMPAN YANG MEMENGARUHI MUTU Rini Fertiasari; Syahrulizar Arditian; Sri Yuliani; Nurhafiza Nurhafiza; Pegi Aryasari
Journal of Food Security and Agroindustry Vol. 1 No. 3 (2023): OCTOBER
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/jfsa.v1i3.125

Abstract

Tomat (Solanum lycopersicum) termasuk keluarga Solanaceae adalah tanaman kedua yang paling agro-ekonomi, yaitu sayuran penting. Tomat termasuk tanaman yang sering dibudidayakan. Pemilihan tomat sebagai tanaman yang sering dibudidayakan karena tanaman tomat tidak terlalu sulit dan tidak membutuhkan biaya yang mahal. Penghasil tomat pada 2018-2019 mengalami peningkatan dari 54.156 mencapai 54.780. Tingkat produksi tomat yang meningkat menyebabkan penanganan pada tomat tersebut kurang efektif, penanganan yang kurang tepat akan menyebabkan banyaknya kerusakan pada buah tomat. Kerusakan yang terjadi akan menyebabkan mutu pada buah tomat menurun. Penelitian ini bertujuan untuk mengetahui perubahan fisiologi yang terjadi pada buah tomat terhadap suhu kamar. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan menggunakan Analysis of Variance (ANOVA) dengan taraf signifikan 5%. Tomat yang digunakan adalah tomat dengan kematangan tua dan kematangan masak. Setiap jenis kematangan tomat disediakan sebanyak 8 buah sampel, sehingga terdapat 16 satuan percobaan. Hasil analisis yang didapat dari uji (ANOVA) berdasarkan parameter warna  (3 ≤ 7,71), kesegaran kulit (24,47 > 7,71), rasa (0,28 ≤ 7,71), aroma (118,87 > 7,71), kekerasan (4,41 ≤ 7,71) dan bagian yang dapat dimanfaatkan (15,70> 7,71). Perubahan fisiologi yang memengaruhi mutu buah tomat dari parameter kesegaran kulit, aroma, dan bagian yang dapat dimakan.
Co-Authors Adi Pura Adi Pura Ramdani Adi Putra Ramdani Leni Leni Leni Maria Felixia Randong Mega Fitri Nurhafiza Nurhafiza Rini Fertiasari Sri Yuliani Syahrulizar Arditian Tasya Tasya Safitri Tasya Tasya