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COUNSELING ABOUT THE PROCESS OF REMOVING THESMELL OF CATFISH OIL TO BE PROCESSED INTO JELLYCANDY IN TULUNGAGUNG: PENYULUHAN TENTANG PROSES PENGHILANGAN BAU MINYAK LELE UNTUK DIOLAH MENJADI PERMEN JELLY DI TULUNGAGUNG Heni Rachmawati; Ali Iqbal Tawakal; Damar Rasti Adhika; Annis Catur Adi; Wizara Salisa; Anna Smdyah Putri; Amirah Adlia
Darmabakti Cendekia: Journal of Community Service and Engagements Vol. 5 No. 1 (2023): JUNE 2023
Publisher : Faculty of Vocational Studies, Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/dc.V5.I1.2023.1-7

Abstract

ABSTRAK Latar belakang: Intensitas kegiatan industri penepungan ikan lele menghasilkan berbagai produk samping dalam jumlah besar, yaitu tulang/duri, minyak, dan kulit. Hasil-hasil samping tersebut jika tidak diolah akan menjadi limbah organik yang mengganggu lingkungan. Oleh karena itu, pada kegiatan pengabdian masyarakat ITB 2022 yang dilakukan bersama PT Rumah Inovasi Natura bertujuan untuk memanfaatkan salah satu limbah tersebut, yaitu minyak ikan. Minyak ikan lele sebagaimana minyak ikan lainnya, mempunyai aroma yang sangat tidak sedap sehingga tidak disukai, padahal kandungan senyawa aktifnya sangat bagus untuk pertumbuhan dan perkembangan kecerdasan. Tujuan: Tujuan kegiatan pengabdian masyarakat ini adalah melakukan penjernihan minyak ikan lele menggunakan bentonit agar dihasilkan minyak yang lebih jernih dan tidak berbau. Selanjutnya, minyak tersebut diolah menjadi permen yuppy sehingga lebih disukai oleh anak-anak. Metode: Kegiatan pengabdian tersebut dikemas dalam berbagai bentuk kegiatan: penyuluhan dan pelatihan kepada masyarakat di kabupaten Tulung Agung, meliputi masyarakat dari kelompok PKK, IKM (industri kecil menengah), murid SMKN 1, serta murid PAUD. Khusus untuk murid PAUD, mereka diberikan permen yuppy minyak ikan dan nasihat pentingnya makan minyak ikan untuk kepintaran. Hasil: Hasil kegiatan pengabdian masyarakat mendapatkan respon yang sangat baik dari berbagai kalangan masyarakat yang diikutsertakan pada program ini. Kesimpulan: Kegiatan pengabdian ini menghasilkan produk pangan yang berpotensi digunakan sebagai sarana suplementasi minyak ikan lele yang mengandung berbagai bioaktif yang baik untuk membantu meningkatkan perkembangan kecerdasan anak. Kata kunci: Minyak Ikan Lele, Permen, Bentonit, Tulung Agung, Kecerdasan Mental ABSTRACT Background: The intensity of the activity of catfish flour industry produces various by-products in large quantity, namely bones/thorns, oil, and skin. These by-products, if not treated, will become organic waste that disturbs the environment. Therefore, the ITB 2022 community service activity carried out with PT Rumah Inovasi Natura aims to utilize one of these wastes, namely fish oil. Catfish oil, like other fish oils, has a very unpleasant aroma that is not liked, even though the content of active compounds is very good for the growth and development of intelligence. Objective: The purpose of this community service is to purify catfish oil using bentonite so that the oil produced is clearer and odorless. Furthermore, the oil is processed into sweet candy so that it is preferred by children. Methods: The service activities are packaged in various forms of activities: counseling and training for the community in Tulung Agung district, including people from the PKK group, IKM (small and medium industries), SMKN 1 students, and PAUD students. Especially for PAUD students, they were given fish oil yuppy candy and advice on the importance of fish oil for intelligence. Results: The results of community service activities received a very good response from various groups of people who were included in this program. Conclusion: This service activity produces food products that can be used as a means of supplementing catfish oil which contains various good bioactives to help improve the development of children's intelligence. Keywords: Catfish Oil, Candy, Bentonite, Tulung Agung, Mental Intelligence
Strengthening Community Healthy Behavior to Support Tourism Area Fariani Syahrul; Annis Catur Adi; Eny Qurniyawati; Siti Shofiya Novita Sari; Arina Mufida Ersanti; Rizma Dwi Nastiti; Aisyah Noer Auliyah Madani Pertiwi; Muamar Afdhal Mahendra; Arina Farmalabitta Annis; Ali Iqbal Tawakal; Wizara Salisa
Journal of Community Engagement in Health Vol. 7 No. 2 (2024): September
Publisher : Universitas STRADA Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30994/jceh.v7i2.546

Abstract

Kenjeran Beach Amusement Park is one of the beaches with a strategic area bordering the Madura Strait. In addition, Kenjeran Beach Amusement Park also provides several facilities that can be enjoyed by tourists. The results of observations, still found low personal hygiene of food vendors, not all food vendors provide trash bins, and tourists are still seen littering. Based on the results of the problem situation analysis, it is necessary to strengthen healthy behavior in the community around the tourist area. The targets of the activity were elementary school students around the Kenjeran beach tourism area in Surabaya City 113 students and food and beverage vendors in the Kenjeran beach tourism area 20 in number, using total sampling. The purpose of community service activities carried out to strengthen community healthy living behavior to support tourism areas in the Kenjeran Beach area, Surabaya. The implementation that has been carried out in this community service are education to elementary school children, education to food vendors, observation of the cleanliness of the tourist area observation of how to serve snacks and laboratory tests of microbial contamination in food/beverage snacks. Then to evaluate understanding after education by analyzing the mean value of pre-test and post-test. The results of this activity have provided education for elementary school students regarding clean and healthy living behavior in the area even though the average pre-test score of 6.15 decreased to 6.07 during the post-test. The socialization of safe and healthy snacks for food vendors in THP Kenjeran Lama has also been carried out with the pre-test score having an average of 5.2 then increased to 8.7 at the time of the post-test. Laboratory test results showed a very alarming condition, namely 88.89% of food-beverage samples were contaminated with microbes with various types of bacteria. Suggestions from the results of this activity are still the need for more intensive education to school children about the selection of snacks and diseases transmitted through food and beverages. There is still a need for assistance from food vendors in processing and serving food and drinks by sanitary hygiene standards.