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All Journal JAIM (Jurnal Abdi Masyarakat) Sinar Sang Surya: Jurnal Pusat Pengabdian kepada Masyarakat PELS (Procedia of Engineering and Life Science)
Sabela, Eka
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Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Engineering Environmental Science Physics Public Health Social Sciences Other

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Ensuring Quality and Safety in Chicken Slaughterhouse Practices through Microbiological Evaluation: Memastikan Kualitas dan Keamanan dalam Praktik Rumah Potong Ayam melalui Evaluasi Mikrobiologi Sabela, Eka; Azara, Rima; Oktarina, Pramitha Wahyu
Procedia of Engineering and Life Science Vol. 5 (2024): Proceedings of the 7th Seminar Nasional Sains 2024
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pels.v7i0.1523

Abstract

This study investigates the microbiological quality of chicken meat produced at a slaughterhouse, focusing on total plate count (TPC), Escherichia coli, Coliform, Staphylococcus aureus, and Salmonella sp. In the food industry, the slaughter of animals necessitates adherence to strict technical and hygienic standards to ensure product quality and safety. A knowledge gap exists regarding the correlation between slaughterhouse practices and microbial contamination levels in meat products. The aim of this research is to assess the microbial concentration in chicken meat and evaluate the effectiveness of sanitation procedures implemented during production. Through microbiological testing conducted at the slaughterhouse laboratory, it was found that the microbial concentrations in the sampled chicken meat were within acceptable limits according to national regulations. These results underscore the importance of stringent cleanliness and sanitation protocols in slaughterhouse operations to ensure the production of high-quality and safe meat products. Highlights: Quality Control: Ensures adherence to standards for safe food production. Sanitation Priority: Strict cleanliness maintains product quality. Microbiological Testing: Results within acceptable limits assure good product quality. Keywords: Broiler Chicken, Product Quality, Microbiological Test
Edukasi dan Sosialisasi keamanan pangan keluarga dan anak untuk Nasyiatul Aisyiyah Daerah Sidoarjo Budiandari, Rahmah Utami; Azara, Rima; Hanun, Nur Ravita; Sari, Erika Puspita; Sabela, Eka
SINAR SANG SURYA Vol 8, No 2 (2024): Agustus 2024
Publisher : UM Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/sss.v8i2.3528

Abstract

Pangan merupakan kebutuhan primer. Bahan pangan haruslah aman, sehat, bermutu, layak dikonsumsi dan terjangkau, menerapkan prinsip keamanan pangan. Nasyiatul Aisyiyah adalah ortonom muhammadiyah yang berperan penting dalam pemenuhan kebutuhan dan keamanan makanan keluarga dan anak. Edukasi dan sosialiasi dillakukan kepada kader Nasyiatul Aisiyah Daerah Sidoarjo khusunya yang tergabung dalam pengusaha Nasyiatul Aisyiyah. Edukasi ini menjadi salah satu penyelesaian mitra tentang keamanan pangan baik dalam pemenuhan kebutuhan keluarga dan anak serta pengetahuan dasar dalam menjalankan usaha makanan dan minuman. Asosiasi Pengusaha Nasyiatul Aisyiyah (APUNA) yang memiliki legalitas baru 10% sehingga perlu diadakan edukasi dan sosialisasi ini sebagai dasar dalam penerapan proses pengolahan maknan yang baik. Adapun hasil dari pengabdian ini adalah peningkatan kemampuan mitra tentang keamanan pangan, keberlanjutan kegiatan ini nantinya diharapkan hingga APUNA memiliki legalitas untuk usahanya.
MY GUMMY DAN SOESANG MILK: TREN PEMANFAATAN SUSU DAN BUAH LOKAL SEBAGAI INOVASI GUNA MENDONGKRAK UMKM Prapanca, Detak; Musyarofah, Sitta Rifatul; Maharani R.A, Viola; Sabela, Eka; Ismi W, Melly Wanda
Jurnal Abdi Masyarakat Vol. 7 No. 2 (2024): Jurnal Abdi Masyarakat Mei 2024
Publisher : Universitas Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30737/jaim.v7i2.5506

Abstract

Gendro is a village in Pasuruan, East Java, which is rich in dairy milk potential and local fruits such as oranges. Through this potential, the KKN-P group consisting of 69 UMSIDA students innovated to develop products made from milk and oranges which became the flagship of Gendro village in the form of orange jelly candy branded "My Gummy" and banana milk branded "Soesang Milk". Both products are produced through research, interviews, and repeated trials to produce satisfactory final results. "My Gummy" and “Soesang Milk" products are packaged with attractive packaging and labels. Marketing of "My Gummy" and "Soesang Milk" products is carried out through social media and Gendro village folk party events on Sunday, March 3, 2024. The innovation of making "Soesang Milk" and "My Gummy" products is a positive step to develop and boost the economic conditions and competitiveness of MSMEs in Gendro village.
Co-Authors Detak Prapanca Ismi W, Melly Wanda Maharani R.A, Viola Musyarofah, Sitta Rifatul Nur Ravita Hanun Oktarina, Pramitha Wahyu Rahmah Utami Budiandari RIMA AZARA Sari, Erika Puspita