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All Journal Indonesian Journal of Mathematics and Natural Sciences Pro Food Jurnal Agrotek UMMat SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Teknologi & Industri Hasil Pertanian Jurnal Pengabdian Magister Pendidikan IPA Mandalika Mathematics and Educations Journal Jurnal Peduli Masyarakat ABSYARA: Jurnal Pengabdian Pada Masyarakat Jurnal Pengabdian Perikanan Indonesia Griya Journal of Mathematics Education and Application Rengganis Jurnal Pengabdian Masyarakat Jurnal Kolaboratif Sains Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan NUSANTARA: Jurnal Pengabdian Kepada Masyarakat Gunung Djati Conference Series Food and Agro-industry (FAGI) Journal West Science Nature and Technology Food and Agro-industry (FAGI) Journal Alamtana
Firman Fajar Perdhana
Universitas Mataram
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Edukasi gizi sebagai strategi peningkatan nilai tambah produk inovasi permen susu kambing perah Lalu Unsunnidhal; Raudatul Jannah; Made Gendis Putri Pertiwi; Imam Maliki; Firman Fajar Perdhana; Mutia Devi Ariyana; Suharmanto Suharmanto; Agus Supinganto
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 9, No 6 (2025): November
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v9i6.35625

Abstract

AbstrakKoperasi Peternakan Tunas Ridho Illahi di Lombok Timur memiliki potensi produksi susu kambing perah yang tinggi, namun pemanfaatannya masih terbatas pada produk segar sehingga belum memberi nilai tambah optimal. Permasalahan utama yang dihadapi mitra adalah rendahnya diversifikasi produk, desain kemasan yang belum higienis, serta lemahnya strategi pemasaran. Kegiatan pengabdian ini bertujuan untuk meningkatkan nilai tambah susu kambing perah melalui inovasi permen bergizi, dengan penekanan pada edukasi gizi sebagai strategi utama. Metode pelaksanaan meliputi seminar untuk memberikan pemahaman mengenai manfaat gizi susu kambing bagi ibu hamil dan balita, serta workshop untuk melatih keterampilan produksi. Evaluasi dilakukan melalui observasi, diskusi, dan umpan balik peserta. Hasil kegiatan menunjukkan peningkatan pengetahuan peserta dari rerata 4,05 (pre-test) menjadi 9,40 (post-test) atau naik 5,35 poin, serta peningkatan keterampilan dari 23,10 menjadi 72,80 atau naik 49,70 poin; seluruh perbedaan bermakna secara statistik (p = 0,00). Temuan ini menegaskan bahwa edukasi gizi, pelatihan formulasi–proses, dan pendampingan kemasan higienis efektif memperkuat kemandirian koperasi, meningkatkan nilai tambah susu kambing perah, dan membuka perluasan segmen pasar produk pangan lokal bernutrisi. Kata Kunci: edukasi gizi; inovasi produk; koperasi peternakan; permen bergizi; susu kambing perah. Abstract The Tunas Ridho Illahi Livestock Cooperative in East Lombok has high potential for goat milk production, but its utilization is still limited to fresh products, thus not providing optimal added value. The main problems faced by partners are low product diversification, unhygienic packaging design, and weak marketing strategies. This community service activity aims to increase the added value of goat milk through the innovation of nutritious candy, with an emphasis on nutrition education as the main strategy. The implementation method includes seminars to provide an understanding of the nutritional benefits of goat milk for pregnant women and toddlers, and workshops to train production skills. Evaluation is carried out through observation, discussion, and participant feedback. The results of the activity show an increase in participant knowledge from an average of 4.05 (pre-test) to 9.40 (post-test) or an increase of 5.35 points, and an increase in skills from 23.10 to 72.80 or an increase of 49.70 points; all differences are statistically significant (p = 0.00). These findings confirm that nutrition education, formulation-process training, and hygienic packaging assistance are effective in strengthening cooperative independence, increasing the added value of dairy goat milk, and opening up market segments for nutritious local food products. Keywords: nutrition education; product innovation; livestock cooperative; nutritious candy; dairy goat milk.
Peran Edukasi Keamanan Pangan dalam Meningkatkan Praktik Higiene Pengelola Kantin Universitas Mataram Yesica Marcelina Romauli Sinaga; Sri Widyastuti; Moegiratul Amaro; Mutia Devi Ariyana; Firman Fajar Perdhana; Rossy Fortuna; Baiq Rien Handayani; Wiharyani Werdiningsih; Tri Isti Rahayu; Elya Antariksana Bachmida; Dona Ulpa
Rengganis Jurnal Pengabdian Masyarakat Vol. 6 No. 1 (2026): Mei 2026
Publisher : Pendidikan Matematika, FKIP Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/rengganis.v6i1.1041

Abstract

Food safety is a vital aspect of food service, especially in higher education facilities, which tend to have high food consumption rates and involve diverse consumer groups. Low awareness and suboptimal implementation of food safety practices by canteen managers or food handlers can increase the risk of foodborne illnesses that have an impact on the health of the academic community. Therefore, this community service activity was carried out with the aim of increasing the knowledge, awareness, and skills of Mataram University canteen managers in implementing food safety principles appropriately and sustainably. The methods used in this activity included interactive workshops on the basic concepts of food safety, introduction to the types and sources of potential food hazards (biological, chemical, and physical) in the food processing process, and the application of the five keys to food safety. The effectiveness of the program was evaluated through pre-tests and post-tests to measure the increase in participants' knowledge, as well as observations of participants' participation and enthusiasm during the activity. The evaluation results showed an increase in participants' level of understanding from the moderate category of 56% to the high category of 81%. These findings indicate that the community service activity had a positive impact in increasing the capacity of canteen managers, supporting the establishment of a healthier and more safe canteen environment, and contributing to the prevention of foodborne diseases on campus.
PENGEMBANGAN POTENSI UMKM KULINER LOKAL: STUDI KASUS PENGOLAHAN SATE IKAN LAUT TANJUNG "SPESIAL RASA" DI KOTA MATARAM Firda Yanti Tanjung; Salnida Yuniarti Lumbessy; Hanna Salsabila Ramzi; Setyaning Pawestri; Riani Riani; Firman Fajar Perdhana; Uswatun Hasanah
Jurnal Pengabdian Perikanan Indonesia Vol 6 No 1 (2026): 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.v6i1.9929

Abstract

Kegiatan pengabdian ini bertujuan sebagai salah satu bentuk sarana promosi dalam upaya pelestarian dan inovasi terhadap produk Sate Ikan Laut Tanjung sebagai kuliner tradisional khas Kabupaten Lombok Utara. Metode yang digunakan adalah wawancara semi-terstruktur dengan pelaku usaha UMKM Sate Ikan Laut Tanjung Spesial Rasa di Kota Mataram, serta observasi langsung terhadap proses pengolahan di lapangan. Data yang diperoleh dianalisis secara deskriptif untuk menggambarkan karakteristik produk dan aktivitas produksi. Hasil pengamatan menunjukkan bahwa proses pengolahan Sate Ikan Laut Tanjung masih dilakukan secara tradisional mulai dari penggilingan ikan, pencampuran bumbu, pembentukan pada tusuk bambu, hingga pemanggangan menggunakan arang batok kelapa yang menghasilkan aroma khas dan cita rasa gurih pedas. Berdasarkan hasil wawancara dan penilaian sensori, produk memiliki tingkat penerimaan konsumen yang tinggi karena tekstur lembut, rasa autentik, dan aroma rempah yang kuat. Dari sisi pelestarian, pelaku usaha masih mempertahankan metode tradisional sebagai ciri khas daerah, sedangkan inovasi yang disarankan mencakup pengemasan modern (frozen food) dan pemanfaatan media digital untuk promosi. Secara keseluruhan, Sate Ikan Laut Tanjung tidak hanya memiliki nilai budaya yang tinggi tetapi juga berpotensi besar dalam mendukung pengembangan ekonomi kreatif daerah.
PELATIHAN PENULISAN KARYA ILMIAH MAHASISWA BERBANTUAN ARTIFICIAL INTELLIGENCE (AI) Dilla Afriansyah; Firman Fajar Perdhana; Made Gendis Putri Pertiwi; Lingga Gita Dwikasari
Jurnal Pengabdian Masyarakat: Pemberdayaan, Inovasi dan Perubahan Vol 6, No 1 (2026): 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.v6i1.3012

Abstract

Artificial Intelligence (AI) offers new opportunities to support academic writing in higher education. This community service program aimed to improve students’ competencies in utilizing AI, prompt engineering, and digital reference management for scientific writing. The program involved 24 students from Universitas Mataram and was conducted through workshops, guided practice, and evaluation activities. The training covered the use of ChatGPT for academic writing, AI-assisted literature searching, and Mendeley for citation and reference management. The results showed an average increase of 52.4% in participants’ understanding. Furthermore, 87.5% of participants successfully created research projects using ChatGPT, while more than 90% were able to manage references and generate citations automatically using Mendeley. These findings indicate that integrating AI, prompt engineering, and digital reference management can enhance the effectiveness and quality of students’ academic writing. ABSTRAKArtificial Intelligence (AI) menawarkan peluang baru dalam mendukung penulisan karya ilmiah di perguruan tinggi. Kegiatan pengabdian ini bertujuan meningkatkan kompetensi mahasiswa dalam memanfaatkan AI, prompt engineering, dan manajemen referensi digital untuk mendukung penulisan karya ilmiah. Kegiatan diikuti oleh 24 mahasiswa Universitas Mataram melalui workshop, praktik terbimbing, dan evaluasi. Materi pelatihan meliputi penggunaan ChatGPT untuk penulisan akademik, pencarian referensi berbantuan AI, serta penggunaan Mendeley untuk pengelolaan sitasi dan daftar pustaka. Hasil evaluasi menunjukkan peningkatan rata-rata pemahaman peserta sebesar 52,4%. Selain itu, 87,5% peserta berhasil membuat project penelitian menggunakan ChatGPT dan lebih dari 90% peserta mampu mengelola referensi serta menyusun sitasi secara otomatis menggunakan Mendeley. Kegiatan ini menunjukkan bahwa integrasi AI, prompt engineering, dan manajemen referensi digital dapat meningkatkan efektivitas dan kualitas penulisan karya ilmiah mahasiswa.
Mathematical Modeling and Artificial Intelligence in Smart Food Systems: A Bibliometric and Science Mapping Analysis Dilla Afriansyah; Firman Fajar Perdhana; Made Gendis Putri Pertiwi
Mandalika Mathematics and Educations Journal Vol 8 No 2 (2026): Edisi Juni
Publisher : FKIP Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jm.v8i2.12278

Abstract

This study analyzes the global development of mathematical modeling and artificial intelligence in smart food systems using bibliometric and science mapping approaches. Data were collected from 561 Scopus-indexed documents published between 1994 and 2026 and analyzed using Bibliometrix and Biblioshiny. The analysis covers publication trends, leading sources, country contributions, trend topics, thematic mapping, thematic evolution, co-occurrence networks, and Multiple Correspondence Analysis. The results show rapid publication growth, particularly after 2020, driven by machine learning, artificial intelligence, precision agriculture, predictive modeling, and smart agriculture. The conceptual structure reveals two dominant paradigms: a data-driven approach centered on AI and machine learning, and a model-driven approach emphasizing mathematical modeling, simulation, optimization, and decision-making. The findings indicate increasing convergence between these paradigms, leading to the proposed concept of Hybrid Intelligent Food Systems, which integrates AI-based prediction with mathematical optimization and interpretability to support adaptive, efficient, and sustainable food systems.
Penguatan Kapasitas Masyarakat Desa Keru melalui Edukasi Standar Pengemasan dan Pelabelan Produk Pangan Lokal Made Gendis Putri Pertiwi Putri Pertiwi; Firman Fajar Perdhana; Ika Rachmayani; Emi Pertiwi; Dina Supriani; Muammar Bima Fahlevi; Iqlima Khaerunnisa; Ismi Asmawati; Muhammad Rizqi Alfian; Erika Yuliana Pratiwi; Hidayatun Nisa; Rozal Ilham; Nindya Farah Dilla Harpama; Muhammad Zikro
Rengganis Jurnal Pengabdian Masyarakat Vol. 6 No. 1 (2026): Mei 2026
Publisher : Pendidikan Matematika, FKIP Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/rengganis.v6i1.1072

Abstract

The enhancement of the added value and competitiveness of local food products in Keru Village is constrained by a limited understanding of food packaging and labeling standards. The community service activity aimed to enhance the knowledge of the community in Keru Village, Narmada District, West Lombok Regency regarding the importance of proper food packaging and labeling in accordance with established standards to improve the competitiveness of local products. The activity involved 23 participants consisting of palm sap farmers and members of the PKK women’s group. The methods used included administering an initial questionnaire (pre-test) to assess participants’ prior knowledge, delivering material through interactive lectures, and administering a final questionnaire (post-test) to evaluate participants’ understanding after the activity. The pre-test and post-test data were then analyzed descriptively. The results showed a significant increase in participants’ knowledge, where pre-test scores were categorized as low to moderate, while post-test scores improved to a high category. This indicates that the community service activity was highly effective in enhancing participants’ understanding. Therefore, the activity successfully achieved its objectives and has the potential to encourage the community to produce food products with better packaging and labeling, thereby increasing their competitiveness in the market
Co-Authors A Yuniastuti Adriani, Ika Reskiana Afni, Nur' Agus Supinganto Ahmad Alamsyah Amaliah, Wenny Amaliyah, Wenny Amaro, Moegiratul Amro, Moegiratul Amuddin Amuddin Anggraini, Ines Marisya Dwi Antesty, Sella Apriani, Tindih Ardo, Laela Aridho, Mulia Ariyanti, Baiq Haulia Baiq Rien Handayani, Baiq Rien Cicilia, Siska Devi Ariyana, Mutia Diah Ajeng Setiawati Dilla Afriansyah Dina Supriani Dody Handito, Dody Dona Ulpa Elya Antariksana Bachmida Emi Pertiwi Erika Yuliana Pratiwi Fakhrul Irfan Khalil Febriandito, Muhammad ‘Aidil Firda Yanti Tanjung Fuad Sauqi Isnain Gunawan, Rendi Hanifah Ayu Hanna Salsabila Ramzi Hary Kurniawan Hidayatun Nisa Hijayanti, Yatmi Idayanti, Fitri Imam Maliki Inayati, Fitri Ince Siti Wardatullatifah S Iqlima Khaerunnisa Iqlima Khaerunnisa Ismi Asmawati Isnaini Puspitasari Joko Sumarsono Kirtiyani, Ni Kadek Ayu Astiti Laily, Alfu Lalu Unsunnidhal Lalu Unsunnidhal Lestari, Risna Lingga Gita Dwikasari Lingga Gita Dwikasari, Lingga Gita Lumbessy, Salnida Yuniarti M.Azhar Mustafid Made Gendis Putri Pertiwi Made Gendis Putri Pertiwi Made Gendis Putri Pertiwi Made Gendis Putri Pertiwi Putri Pertiwi Marisya Dwi Anggraini, Ines Miraj Fuadi Mi’raj Fuadi Moegiratul Amaro Muammar Bima Fahlevi Muhammad Rizqi Alfian Muhammad Zikro Murad Murad, Murad Mutia Devi Ariyana Mutia Devi Ariyana Mutia Devi Ariyana, Mutia Devi Namira, Afrisha Sekar Neyla Vista Maramy Nindya Farah Dilla Harpama Ningsi Ningsi NK Dewi Novia Rahayu Oki Saputra OKI SAPUTRA Pertiwi, Made Gendis Putri Putri Sulhana El Fiesha Balqis Putri, Mey Rizka R. Qabul Dinanta Utama Rachmayani, Ika Rahmat Sabani Rasyda, Riezka Zuhriatika Ratih Dewanti -Hariyadi Raudatul Jannah Raudatul Jannah Reza Kusuma Nurrohman Riani Riani Rini Nofrida Rizal Fahmi Rossy Fortuna Rozal Ilham S., Ince Siti Wardatullatifah Sabilillah, Rizki Muhammad Ibnu Salnida Yuniarti Lumbessy Saparudin Saparudin Satrijo Saloko Sella Antesty Setyaning Pawestri Setyaning Pawestri Sri Widyastuti Sri Widyastuti Suharmanto Suharmanto Sukma, Dinda Galuh Sukmawaty Sukmawaty Tri Isti Rahayu Tri Isti Rahayu, Tri Isti Unsunnidhal, Lalu USWATUN HASANAH Vrisco Harjanto Wardatullatifah , Ince Siti Wardatullatifah S., Ince Siti Wati, Husnul Wati, Nila Susila Wayan Sweca Yasa Weriningsih, Wiharyani Wiharyani Werdiningsih Wiwin Apriyanditra Yarfaryh, Uswatun Hasanah Yasa, I Wayan Sweca Yeni Sulastri Yesica Marcelina Romauli Sinaga Yuhendra AP Zahra, Khoiruz Zalila, Nurfatin Zuhdia, Lalu Diani Zuhdia, Lulu Diani Zuhriatika Rasyda, Riezka Zulfiana Jayanti