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All Journal Jurnal Medika: Medika Bhakti: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Citra Indriyati
Universitas Sriwijaya
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PENDAMPINGAN SISTEM MANAJEMEN KESELAMATAN DAN KESEHATAN KERJA (SMK3) BAGI TENAGA KONSTRUKSI DI KOTA PALEMBANG Heni Fitriani; Agus Lestari Yuono; Sakura Yulia Iryani; Citra Indriyati; Dinar Dwi Anugerah Putranto; Fajri Vidian
BHAKTI: JURNAL PENGABDIAN DAN PEMBERDAYAAN MASYARAKAT Vol. 4 No. 01 (2025): Juni
Publisher : Universitas Islam Tribakti (UIT) Lirboyo Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33367/bjppm.v4i01.6978

Abstract

Work accidents in the construction industry are practically unavoidable, however they can be minimized. The aim of carrying out this community service is to socialize the importance of introducing occupational safety and health (K3) to protect and ensure the safety of every worker. Apart from that, it is also to increase safety and health awareness for workers in the construction projects and to increase awareness of the use of personal protective equipment for workers. Moreover, it is also to provide management recommendations for the layout of construction equipment and materials so as to create a safe working environment. The results showed that there was a significant increase between before the training and after training to the members for REI of South Sumatra. After the post-test was conducted in class, the community service activities was also integrated with lecture activities by inviting students to get involved in the construction projects.
Training on the Utilization of Green Grass Jelly For Food and Beverage Ingredients: Participatory Training-Based Intervention Sutiharni Sutiharni; Dewi Handayani; Indriyani Indriyani; Najirah Umar; Mulono Apriyanto; Citra Indriyati; Bestfy Anitasar; Siti Rahmah Hidayatullah Lubis; Lukman Handoko
Jurnal Medika: Medika Vol. 4 No. 3 (2025)
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/8z0kh213

Abstract

This community service program aimed to empower local communities by enhancing their knowledge and skills in utilizing green grass jelly (Cyclea barbata Miers) as an alternative ingredient for healthy food and beverage products. Conducted over three days, the training involved 12 participants with diverse backgrounds, including homemakers, youth, and micro-entrepreneurs. The program adopted a participatory training approach that combined theoretical knowledge with hands-on practice, including plant identification, jelly extraction techniques, hygiene practices, and product innovation. Pre- and post-training assessments revealed significant improvement in participants’ understanding and abilities. Initially, only 25% of participants were familiar with the plant's benefits and usage. After the training, 100% of participants demonstrated comprehension of the nutritional value and processing methods, and 75% successfully created product variants such as fruit-infused jelly drinks and herbal puddings. The training encouraged creativity and showed the potential of green grass jelly as a sustainable, low-cost, and health-promoting ingredient suitable for micro-entrepreneurial ventures. The program concluded that community-based food innovation training can serve as an effective model for promoting local resources, enhancing food security, and developing rural economies. It also emphasized the importance of combining traditional knowledge with modern food processing techniques to generate added value and marketable products.
Co-Authors Agus Lestari Yuono Bestfy Anitasar Dewi Handayani Dinar Dwi Anugerah Putranto Fajri Vidian Fitriani, Heni Indriyani Indriyani Lubis, Siti Rahmah Hidayatullah Lukman Handoko Mulono Apriyanto Najirah Umar Sakura Yulia Iryani Sutiharni Sutiharni