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Hubungan Pola Konsumsi Makanan Kariogenik dan Non-Kariogenik dengan Pengalaman Sakit Gigi pada Siswa SMP Mojokerto Sari, Meirna Dewita; Nerito, Prima
Bhakta Dental Journal Vol 2 No 1 (2024): Juni
Publisher : Fakultas Kedokteran Gigi IIK Bhakti Wiyata, Kediri.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56710/bhaktadent.v2i1.39

Food consumption patterns (cariogenic and non-cariogenic) consumed in excess can cause toothache The purpose of this study was to determine the distribution of cariogenic and non-cariogenic food consumption patterns and their relationship with the experience of toothache in Mojokerto junior high school students. This study was a descriptive quantitative study with a cross sectional design conducted at Mojokerto Junior High School. The population was all Mojokerto junior high school students with a sample size of 178 students, obtained by purposive sampling technique. Analysis using Chi Square Test. It was found that the majority of respondents were female (56.7%) with the most age 13 years (61.2%). The prevalence of toothache with cariogenic food consumption patterns in Mojokerto junior high school students is high (76.9%). Chi Square test results stated that there was a significant relationship between cariogenic food consumption patterns and toothache experience in Mojokerto junior high school students with a P value of 0.041 (<0.05 = α value). There is a significant relationship between cariogenic food consumption patterns and toothache experience in Mojokerto junior high school students. It is expected that the school can identify the impact of cariogenic food consumption, so as to reduce the sale of cariogenic foods in the school environment.

Descriptive Analytical Study: Motivation, Perception And Consumer Preferences Towards Halal Packaging Among MSME Enterprises in Muhammadiyah Surabaya Saputro, Andre Ridho; Putra, Andhika Cahyono; Sari, Meirna Dewita
Journal of Halal Lifestyle and Sustainability Vol. 1 No. 1 (2025): Juni
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jhls.v1i1.1

Muslim consumers' need for halal and sharia-compliant products continues to grow over time. The implication of this is an increase in demand for products with halal certificates. This research aims to reveal the motivations, perceptions and preferences of groups of entrepreneurs towards packaging products with halal certification. Data was obtained through a survey with a questionnaire to collect primary data from 100 respondents who were Muhammadiyah MSME business owners in Surabaya. The average analysis of research results shows that consumers' motivation to use halal packaging is mainly due to the need for quality packaging that is safe for use and according to religious law. Consumers perceive that halal packaging is guaranteed halal, quality and has an affordable price. Their level of preference is relatively high, consumers as entrepreneurs place halal packaging as the main choice and will use it continuously. Overall, the results of this research show that Muhammadiyah Surabaya business actors have quite positive motivations, perceptions and preferences for halal packaging. However, there is a need to increase awareness of the more attractive aspects of design as well as further education regarding the importance of innovation in halal packaging.

Descriptive Analytical Study: Motivation, Perception And Consumer Preferences Towards Halal Packaging Among MSME Enterprises in Muhammadiyah Surabaya Saputro, Andre Ridho; Putra, Andhika Cahyono; Sari, Meirna Dewita
Journal of Halal Lifestyle and Sustainability Vol. 1 No. 1 (2025): Juni
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jhls.v1i1.1

Muslim consumers' need for halal and sharia-compliant products continues to grow over time. The implication of this is an increase in demand for products with halal certificates. This research aims to reveal the motivations, perceptions and preferences of groups of entrepreneurs towards packaging products with halal certification. Data was obtained through a survey with a questionnaire to collect primary data from 100 respondents who were Muhammadiyah MSME business owners in Surabaya. The average analysis of research results shows that consumers' motivation to use halal packaging is mainly due to the need for quality packaging that is safe for use and according to religious law. Consumers perceive that halal packaging is guaranteed halal, quality and has an affordable price. Their level of preference is relatively high, consumers as entrepreneurs place halal packaging as the main choice and will use it continuously. Overall, the results of this research show that Muhammadiyah Surabaya business actors have quite positive motivations, perceptions and preferences for halal packaging. However, there is a need to increase awareness of the more attractive aspects of design as well as further education regarding the importance of innovation in halal packaging.

Hilirization of Nori Sawi, Hydroponic Management Training, and Digitalization at Larangan Mega Asri Sidoarjo Kusnanto, Hadi; Sari, Meirna Dewita; Marina, Nurul Fitria; Saputro, Andre Ridho; Putra, Andhika Cahyono; Syammakh, Isa Ma'ruf
Jurnal Pengabdian Masyarakat Vol. 6 No. 2 (2025): Jurnal Pengabdian Masyarakat
Publisher : Institut Teknologi dan Bisnis Asia Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32815/jpm.v6i2.2795

Purpose: This community service program was implemented at the Larangan Mega Asri, Sidoarjo with the aim of increasing the economic independence of residents through three main approaches, hilirization of dried nori mustard greens products, hydroponic management training, and social media digitalization training. Method: Method is designed with a participatory approach that actively involves partners from the planning, implementation, to evaluation stages. Practical Applications: The results of the activity show that the community has acquired new skills in processing mustard derivative products, is able to manage the hydroponic system independently, and is more adaptive to the use of social media as a marketing tool. This program is a positive first step in terms of increasing productivity, business diversification, and strengthening the digital marketing network of Larangan Mega Asri. Conclusion: The combination of product hilirization, strengthening hydroponic cultivation, and marketing digitalization has created a synergy that encourages the community-based creative economic ecosystem.

ANALISIS PENERAPAN PRINSIP HACCP DAN IMPLIKASINYA TERHADAP MUTU GIZI PRODUK OLAHAN LAUT UMKM DI KENJERAN SURABAYA Sari, Meirna Dewita; Saputro, Andre Ridho; Rahmatari, Bandaru
JURNAL SVASTA HARENA RAFFLESIA Vol 4 No 2 (2025): Volume 4 Nomor 2 Desember 2025
Publisher : Poltekkes Kemenkes Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33088/shr.v4i2.1145

Seafood-based micro, small, and medium enterprises (MSMEs) play a vital role in the local economy of Kenjeran, Surabaya, yet many still lack sufficient knowledge of food safety systems. This study aimed to assess the understanding of MSME actors regarding the seven principles of the Hazard Analysis and Critical Control Points (HACCP) system and its implications for the nutritional quality of processed seafood products. A quantitative descriptive method was used, involving 24 closed-ended questionnaire items distributed to seafood-processing MSMEs in Kenjeran through purposive sampling. The research was conducted from January to March 2025. The instrument was validated through expert review and tested using Pearson correlation and Cronbach’s Alpha for reliability (α = 0.93). Data analysis employed descriptive statistics to identify patterns of understanding across HACCP principles. Results showed that overall comprehension was moderate, with the highest mean score on Principle 6 (Verification: 3.36), followed by Principles 2, 3, 4, and 7. However, Principle 1 (Hazard Analysis: 2.97) and Principle 5 (Corrective Actions: 2.98) had the lowest average scores, indicating critical gaps in recognizing food hazards and responding to deviations. These weaknesses may negatively impact the nutritional quality of seafood products, including protein degradation and vitamin loss due to poor control measures. It is recommended that targeted technical training, expert mentoring, improved documentation systems, and government support be implemented to enhance HACCP adoption. Strengthening food safety practices in MSMEs not only ensures product quality but also increases competitiveness in both local and global markets.

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