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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Pro Food Jurnal Teknologi & Industri Hasil Pertanian Jurnal Pengabdian Magister Pendidikan IPA AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Jurnal Teknologi Hasil Pertanian Current Research on Biosciences and Biotechnology Jurnal Pengabdian Perikanan Indonesia Jurnal SIAR ILMUWAN TANI Prosiding Konferensi Nasional PKM-CSR Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan Jurnal Pepadu Bakti Sekawan : Jurnal Pengabdian Masyarakat Journal of Food and Agricultural Product Jurnal Teknologi dan Mutu Pangan Alamtana Jurnal Wicara Desa
Baiq Rien Handayani, Baiq Rien
Fakultas Teknologi Pangan Dan Agroindustri, Universitas Mataram, Lombok
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SOSIALISASI PERSONAL HIGIENE PADA PEDAGANG IKAN PANGGANG DI KAWASAN WISATA KULINER LOANG BALOQ, KOTA MATARAM Ariyani, Mutia Devi; Nazaruddin; Widyastuti, Sri; Handayani, Baiq Rien; Amaro, Moegiratul
Jurnal Pengabdian Perikanan Indonesia Vol 1 No 1 (2021): Jurnal Pengabdian Perikanan Indonesia
Publisher : Program Studi Budidaya Perairan Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppi.v1i1.39

Abstract

Loang Baloq saat ini menjadi sentra kuliner ikan panggang yang memiliki prospek pengembangan untuk menunjang kepariwisataan daerah. Akan tetapi, perilaku dan kebiasaan masyarakat pedagang ikan panggang yang kurang memperhatikan aspek personal higiene mengakibatkan kualitas ikan panggang yang dihasilkan terutama dari aspek mikrobiologis sangat jauh dari standar yang telah ditetapkan berdasarkan SNI. Permasalahan utama yang ditangani dalam kegiatan pengabdian ini yaitu minimnya pengetahuan para pedagang terkait prosedur personal higiene serta resiko dari segi keamanan pangan yang dapat ditimbulkan jika prosedur personal higiene tidak diterapkan dalam pengolahan ikan panggang. Solusi yang diberikan untuk meningkatkan kualitas dan keamanan pangan ikan panggang di Loang Baloq antara lain melalui edukasi terhadap pedagang sebagai pihak yang terlibat langsung dalam seluruh tahapan produksi terkait tujuan penerapan personal higiene, resiko tidak diterapkannya personal higiene, jenis perlengkapan personal higiene standar pengolah pangan beserta cara penggunaannya, serta prosedur personal higiene terutama cara mencuci tangan yang benar. Kegiatan dilakukan dengan metode ceramah, tanya jawab dan praktek langsung. Indikator capaian menunjukkan pedagang telah memahami apa yag dimaksud dengan personal higiene dan pentingnya penerapan personal higiene dalam pengolahan ikan panggang, pedagang telah mengetahui jenis perlengkapan standar personal higiene bagi pengolah pangan beserta cara penggunaannya dan pedangang juga sudah bisa mempraktekkan cara mencuci tangan yang benar.
Pengaruh Jenis dan Lama Pengeringan Terhadap Rendemen, Kadar Air, dan Mutu Mikrobiologi Cumi-Cumi (Loligo sp.) Utuh Kering HANDAYANI, BAIQ RIEN; Werdiningsih, Wiharyani; Nurul Wahida, Baiq Naila
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 7 No. 1 (2025): Agrotech : Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v7i1.1951

Abstract

This study aimed to determine the effect of drying method and duration on the yield, moisture content, and microbiological quality of dried squid (Loligo sp.). A randomized block design was used with two factors: drying method (sun drying and greenhouse drying) and drying time (16, 20, 24, and 28 hours). Parameters measured included yield, moisture content, total plate count, total coliform count, total mold count, and visual fungal growth during storage. Yield and moisture content data were analyzed using ANOVA, followed by Tukey's HSD test at a 5% significance level. Microbiological parameters were evaluated descriptively. The results indicated that neither drying method nor drying time significantly affected the yield. However, drying time had a significant effect on moisture content. Total plate counts in all treatments exceeded the Indonesian National Standard (SNI), while total coliform and mold counts remained within acceptable limits. The best quality was obtained with greenhouse drying for 24 hours, resulting in a yield of 15.47%, moisture content of 15.93%, a total plate count of 7.4 × 105 CFU/g, a total coliform count of <1.0 × 101 CFU/g, and a total mold count of <1.0 × 102 CFU/g.
Sosialisasi Pedoman Gizi Seimbang "Isi Piringku" di Desa Pakuan, Kecamatan Narmada, Kabupaten Lombok Barat Bachmida, Elya Antariksana; Afni, Nur; Widyastuti, Sri; Alamsyah, Ahmad; Handayani, Baiq Rien; Handito, Dody; Ariyana, Mutia Devi; Cicilia, Siska; Amaro, Moegiratul; Rahayu, Tri Isti; Sinaga, Yesica Marcelina Romauli; Pawestri, Setyaning; Perdhana, Firman Fajar
Jurnal Pengabdian Masyarakat: Pemberdayaan, Inovasi dan Perubahan Vol 5, No 3 (2025): JPM: Pemberdayaan, Inovasi dan Perubahan
Publisher : Penerbit Widina, Widina Media Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59818/jpm.v5i3.1628

Abstract

Nutritional issues within the Indonesian society continue to be a major concern for the  government, as they significantly affect public health and the development of human resources in the long term. West Nusa Tenggara is one of the provinces with a malnutrition rate of 5.75% among children in 2022. Pakuan Village is a tourist village in West Lombok Regency, where most of the residents are farmers with abundant natural resources. "Isi Piringku" is a healthy eating guideline that emphasizes balanced nutrition by considering portion sizes and food variety, including staple foods, animal protein, plant-based protein, vegetables, and fruits. The programme  aims to educate the community in Pakuan Village about the importance of consuming balanced and nutritious meals by developing "Isi Piringku" menus as an effort to prevent nutritional problems in the village. The program consisted of preparation, implementation, and evaluation stages, It was conducted on August 15, 2024, from 09:30 to 11:30 WITA, at the Pakuan Village, Narmada Sub-district, West Lombok Regency. The event was attended by 20 participants, the majority of whom were women and members of the local Kelompok Sadar Wisata (Pokdarwis). Participants were highly enthusiastic and responded positively to this initiative. The results of this activity indicate that participants were highly enthusiasm throughout the session and demonstrated an improved knowledge, as observed throughtheir ability to answer the feedback questions given.. This programme successfully increased the awareness of the people of Pakuan Village regarding the importance of balanced nutrition and how to create an "Isi Piringku" menu. It is hoped that this programme can be carried out sustainably with support from the government and local healthcare professionals to promote a healthy lifestyle within the community.ABSTRAKPermasalahan gizi yang terjadi di tengah masyarakat Indonesia masih menjadi perhatian pemerintah mengingat dampaknya yang luas terhadap kesehatan dan kualitas sumber daya manusia di masa depan. Nusa Tenggara Barat menjadi salah satu provinsi dengan anak penderita gizi buruk sebesar 5,75% di tahun 2022. Desa Pakuan merupakan salah satu desa wisata di Kabupaten Lombok Barat dimana sebagian besar penduduknya merupakan petani dengan hasil alam yang melimpah. Isi Piringku adalah salah satu pedoman makan sehat yang menekankan pemenuhan gizi seimbang dengan memperhatikan porsi dan variasi makanan, termasuk makanan pokok, lauk hewani, lauk nabati, sayuran, dan buah-buahan. Tujuan dari kegiatan pengabdian ini adalah meningkatkan pengetahuan dan kesadaran masyarakat di Desa Pakuan tentang pentingnya penerapan pedoman gizi seimbang dengan menyusun menu “Isi piringku” sebagai salah satu upaya untuk mencegah terjadinya masalah gizi di masyarakat desa. Kegiatan pengabdian terdiri dari tahap persiapan, pelaksanaan dan evaluasi, dilakukan pada tanggal 15 Agustus 2024 pukul 09.30-11.30 WITA di Aula Balai Desa Pakuan Kecamatan Narmada Kabupaten Lombok Barat. Kegiatan ini diikuti oleh 20 peserta mayoritas perempuan melibatkan anggota Kelompok Sadar Wisata (Pokdarwis) Desa Pakuan. Hasil dari kegiatan ini adalah peserta sangat antusias   selama kegiatan dan menunjukkan peningkatan pengetahuan yang dinilai melalui observasi  dimana peserta mampu menjawab pertanyaan umpan balik yang diberikan. Kegiatan pengabdian ini berhasil meningkatkan pemahaman masyarakat Desa Pakuan tentang pentingnya gizi seimbang dan bagaimana menyusun menu “isi piringku”. Diharapkan program ini dapat dilakukan secara berkelanjutan dengan dukungan dari pemerintah dan tenaga kesehatan setempat untuk menciptakan pola hidup sehat di masyarakat.
Pelatihan Pembuatan Yogurt Pisang Beku sebagai Pangan Fungsional di Kecamatan Narmada Sinaga, Yesica Marcelina Romauli; Handayani, Baiq Rien; Amaro, Moegiratul; Rahayu, Tri Isti; Perdhana, Firman Fajar; Ariyana, Mutia Devi; Widyastuti, Sri; Werdiningsih, Wiharyani; Ningsi, Ningsi; Kirtiyani, Ni Kadek Ayu Astiti
Jurnal Pengabdian Masyarakat: Pemberdayaan, Inovasi dan Perubahan Vol 5, No 3 (2025): JPM: Pemberdayaan, Inovasi dan Perubahan
Publisher : Penerbit Widina, Widina Media Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59818/jpm.v5i3.1690

Abstract

The village Pakuan in Narmada District, West Lombok, has great potential in banana production with a productivity of 1.62 tons/ha. However, the harvest has not been optimally utilized by the local community due to limited knowledge and skills in processing. This community service activity aims to improve the capabilities of the community, particularly members of the Pokdarwis group, in processing bananas into frozen banana yogurt as an alternative functional food product with high economic value. The training was held on August 15, 2024, through three stages: preparation, implementation, and evaluation. The evaluation method used pre- and post-tests analyzed using a descriptive percentage approach. The results showed significant improvements: knowledge increased from low to very high, skills from very low to high, and interest from moderate to high. This activity successfully improved the community's competence in developing more varied and high-value processed banana products and supported efforts to utilize local commodities in a sustainable manner.ABSTRAKDesa Pakuan di Kecamatan Narmada, Lombok Barat, memiliki potensi besar dalam produksi buah pisang dengan produktivitas mencapai 1,62 ton/ha. Namun, hasil panen belum dimanfaatkan secara optimal oleh masyarakat setempat karena keterbatasan pengetahuan dan keterampilan dalam pengolahan. Kegiatan pengabdian ini bertujuan untuk meningkatkan kemampuan masyarakat, khususnya anggota Pokdarwis, dalam mengolah pisang menjadi yogurt pisang beku sebagai alternatif produk pangan fungsional bernilai ekonomi tinggi. Pelatihan dilaksanakan pada 15 Agustus 2024 melalui tiga tahapan, yaitu persiapan, pelaksanaan, dan evaluasi. Metode evaluasi menggunakan pretest dan posttest yang dianalisis dengan pendekatan deskriptif persentase. Hasil menunjukkan peningkatan signifikan: pengetahuan meningkat dari kategori rendah ke sangat tinggi, kemampuan dari sangat rendah ke tinggi, dan minat dari sedang ke tinggi. Kegiatan ini berhasil meningkatkan kompetensi masyarakat dalam mengembangkan produk olahan pisang yang lebih bervariasi dan bernilai jual tinggi serta mendukung upaya pemanfaatan komoditas lokal secara berkelanjutan.
Kajian Mutu Fisik, Kimia dan Mikrobiologi Gula Aren BumbungMenggunakan Metode Studi Deskriptif Komparatif: Study of Physical, Chemical and Microbiological Qualities of Bumbung Palm Sugar Using A Descriptive Comparative Method Rastika, Ketut Deta; Handayani, Baiq Rien; Amaro, Moegiratul; Jannah, Mirriyadhil
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 1 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i1.5090

Abstract

Gula aren bumbung semakin popular sebagai pemanis alami, namun mutunya masih bervariasi dan belum seluruhnya memenuhi standar yang disebabkan oleh perbedaan pengolahan antar dusun, sementara studi mengenai hal tersebut masih terbatas. Penelitian ini bertujuan untuk mengevaluasi mutu fisik, kimia, dan mikrobiologi gula aren bumbung yang dihasilkan oleh lima dusun di Desa Kekait. Metode yang digunakan yaitu studi deskriptif komparatif dengan pengambilan sampel dari beberapa produsen di Desa Kekait, kemudian dilakukan analisis laboratorium. Selanjutnya dilakukan analisis ragam (ANOVA) pada taraf signifikansi 5%, dan dilanjutkan dengan uji Beda Nyata Jujur (BNJ). Hasil penelitian menunjukkan bahwa lokasi produksi berpengaruh nyata terhadap tekstur, kadar air, dan kadar sukrosa (p < 0,05), tetapi tidak terhadap warna dan pH. Kekait Puncang memiliki jumlah khamir tertinggi (2,65 x107 CFU/g), total kapang (<1,0 × 102 CFU/g) dan total mikroba (<1,0 × 104 CFU/g) tidak berbeda nyata antar lokasi. Gula aren bumbung dari Dusun Batu Butir paling memenuhi standar SNI dari aspek warna (merah), kadar air (9,3%) dan kadar sukrosa (79,05%), diikuti Kekait II dan Thaebah. Kesimpulan penelitian ini yaitu gula dari Dusun Batu Butir memiliki mutu terbaik. Penelitian ini dapat menjadi acuan pengembangan mutu dan agroindustri gula aren lokal.
Sanitation and Hygiene Practices in Canteens Around the University of Mataram Bachmida, Elya Antariksana; Handayani, Baiq Rien; Werdiningsih, Wiharyani; Sinaga, Yesica Marcelina Romauli; Rahayu, Tri Isti
Journal of Food and Agricultural Product Vol. 5 No. 2 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i2.7199

Abstract

Food safety is a crucial aspect in maintaining public health, particularly in higher education environments where campus canteens serve as the main providers of food and beverages for students, lecturers, and staff. The proper implementation of hygiene and sanitation practices is one of the key efforts to ensure food safety. This study aims to provide an overview of the knowledge and application of hygiene and sanitation practices among food handlers as a strategic approach to supporting food safety in canteens around the University of Mataram. This research employed a descriptive cross-sectional design using a survey method involving all canteens operating within the campus area. Data were collected through questionnaires and direct observations to assess the knowledge and implementation of hygiene and sanitation practices by canteen managers. Data analysis was carried out using percentage tabulations for each observed aspect. The results showed that most food handlers demonstrated good knowledge of canteen hygiene and sanitation, reaching 73.68%. Compliance with hygiene and sanitation principles in terms of canteen building conditions and personal hygiene of food handlers was categorized as adequate, with a percentage of 77.63% each. Meanwhile, aspects of sanitation facilities and food as well as equipment management were categorized as good, with percentages of 84.2% and 88.60%, respectively. In conclusion, food handlers generally possessed sufficient knowledge and compliance with hygiene and sanitation principles, although improvements are needed in several indicators to support the achievement of optimal food safety for the academic community. Keywords: Food safety, hygiene and sanitation, canteen, knowledge
Co-Authors Adani, Sabrina Arifah Adella Putrinita Adha, Fajrullah Afni, Nur' Ahmad Alamsyah Amaliah, Fadhilah Rizqi Amaro, Moegiratul Amro, Moegiratul Amuddin Andriyani, Anis Octa Ariyani, Mutia Devi Arliansya, Yudha Pratama Asri Hidayati Astri Iga Siska Bambang Dipo Kusumo Cahyawan Catur Edi Margana Cicilia, Siska Dipokusumo, Bambang Dody Handito, Dody Elya Antariksana Bachmida Fatimatuzzahrah, Baiq Shofi Firman Fajar Perdhana GHANY, ABDUL Hariani Hariani Ilma, Sadina Aulia Imam Budi Mulyawan Ira Musfita Sari Jannah, Mirriyadhil Jurnal Pepadu Kencanadewi, Baiq Citra Kertanegara - Kirtiyani, Ni Kadek Ayu Astiti Made Gendis Putri Pertiwi Mirriyadhil Jannah Moegiratol Amaro Moegiratul Amaro Moegiratul Amaro Moegiratul Amaro moegiratul amaro Mulyawan Mulyawan Mutaqin, Muhammad Rofi Jainul Mutia Devi Ariyana Mutia Devi Ariyana Mutia Devi Ariyana Mutia Devi Ariyana Mutia Devi Ariyana, Mutia Devi N. Nazaruddin Nabilah Namira, Afrisha Sekar Nazaruddin Nazaruddin . Nazaruddin Nazaruddin Nazaruddin Nazaruddin Nazaruddin Nazaruddin Nazaruddin Nazaruddin Nazaruddin Nazaruddin Ningsi Ningsi Ningtyas, Puji Novia Rahayu Novia Rizki Warismayati Nurul Wahida, Baiq Naila Oki Saputra Qabul Dinanta Utama Rastika, Ketut Deta Rini Nofrida Riyadhotul Qibtiyah Sagita, Dwi Setyaning Pawestri Shelviana Sampelan Siska Cicilia Sitta Fitri Rahmadhina Sri Widyastuti Sri Widyastuti Sri Widyastuti Sri Widyastuti Tri Isti Rahayu Tri Isti Rahayu Tri Isti Rahayu, Tri Isti Wati, Husnul Weriningsih, Wiharyani Wiharyani Werdiningsih Wiwik Pratiwi Yarfaryh, Uswatun Hasanah Yesica Marcelina Romauli Sinaga Zainuri Zuhdia, Lalu Diani Zulpiani, Ira