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All Journal Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks
Rustini Rustini
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Computer Science & IT Medicine & Pharmacology Social Sciences Other

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Edukasi dan Pembuatan Produk Eco Enzyme dari Limbah Kulit Jeruk di Kelurahan Limau Manis Kota Padang Purnawan Pontana Putra; Salman Salman; Rustini Rustini
Warta Pengabdian Andalas Vol 30 No 1 (2023)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.30.1.33-39.2023

Abstract

Eco Enzymes can accelerate biochemical reactions to produce enzymes that break down fruit or vegetable waste. It was from this waste is one way of waste management that utilizes kitchen scraps to produce beneficial liquids. Community service was conducted in the Limau Manis Village of Padang City. Pre-tests and post-tests in the form of questions were conducted to assess the community's understanding of the Eco Enzyme material provided. Educational materials about the theory and importance of the Eco Enzyme product were provided by a lecturer in Pharmaceutical Chemistry from the Faculty of Pharmacy at Universitas Andalas regarding its uses and the products that can be sold. The theory material was made into a booklet and given to participants to take home and read again. Direct practice was conducted on making Eco Enzyme from orange peel waste obtained from fruit sellers. The T-Test results obtained a t-value of -5.047 with a p-value of 0.0001 (smaller than the alpha of 0.05). This value shows that this community service activity significantly improves the community's understanding of Eco Enzyme. In the future, an Eco Enzyme product in the form of a liquid that can be used will be obtained.
Edukasi Titik Kritis Kehalalan Produk Pangan, Kosmetik, dan Obat-Obatan Menggunakan Flowchart pada Siswa Sekolah Menengah Analis Kimia (SMAKPA) Padang Dini Hanifa; Rustini Rustini; Purnawan Pontana Putra
Warta Pengabdian Andalas Vol 30 No 4 (2023)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.30.4.798-806.2023

Abstract

Halal products are crucial for consumers. In Islam, halal and wholesome food consumption is vital for maintaining physical and spiritual well-being. The Indonesian government mandates halal product certification by Law No. 33 of 2014 on Halal Product Assurance. The critical points in determining the halal status of a product refer to processes or ingredients in its production that may potentially involve, contain, or mix with haram substances. Nevertheless, many students lack a clear understanding of halal and haram principles. This knowledge is essential to help students avoid using forbidden ingredients in Islamic teachings. Padang Chemical Analyst High School (SMAKPA) students are the targets of this service because vocational school students must have work-ready skills. Before the education session, a pre-test was conducted to assess the student's understanding of the material presentation. Education was delivered using a flowchart to enhance engagement and comprehension. The content encompasses the concepts of halal and haram in Islam, the responsible parties for halal certification, halal logos, and the analysis of critical points in the halal status of food, cosmetics, and medications. Following the material presentation, a post-test was administered, followed by a question and answer session to evaluate the students' understanding. Pre-tests and post-tests were employed to assess student comprehension, with pre-test scores averaging 99 and post-test scores at 99.5. Through this educational initiative, students gain a comprehensive understanding of the Critical Points of Halal Status in Food, Cosmetics, and Medications using a flowchart
Co-Authors AA Sudharmawan, AA Dini Hanifa Salman Salman