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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Pro Food SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pengabdian Magister Pendidikan IPA ABSYARA: Jurnal Pengabdian Pada Masyarakat Indonesian Journal of Chemical Science and Technology Rengganis Jurnal Pengabdian Masyarakat Jurnal Kolaboratif Sains Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan Journal of Food and Agricultural Product Food and Agro-industry (FAGI) Journal Food and Agro-industry (FAGI) Journal Alamtana Jurnal Bioteknologi & Biosains Indonesia (JBBI) Jurnal Bioteknologi & Biosains Indonesia
Yesica Marcelina Romauli Sinaga
Prodi Ilmu Dan Teknologi Pangan FATEPA Universitas Mataram
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Sanitation and Hygiene Practices in Canteens Around the University of Mataram Bachmida, Elya Antariksana; Handayani, Baiq Rien; Werdiningsih, Wiharyani; Sinaga, Yesica Marcelina Romauli; Rahayu, Tri Isti
Journal of Food and Agricultural Product Vol. 5 No. 2 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i2.7199

Abstract

Food safety is a crucial aspect in maintaining public health, particularly in higher education environments where campus canteens serve as the main providers of food and beverages for students, lecturers, and staff. The proper implementation of hygiene and sanitation practices is one of the key efforts to ensure food safety. This study aims to provide an overview of the knowledge and application of hygiene and sanitation practices among food handlers as a strategic approach to supporting food safety in canteens around the University of Mataram. This research employed a descriptive cross-sectional design using a survey method involving all canteens operating within the campus area. Data were collected through questionnaires and direct observations to assess the knowledge and implementation of hygiene and sanitation practices by canteen managers. Data analysis was carried out using percentage tabulations for each observed aspect. The results showed that most food handlers demonstrated good knowledge of canteen hygiene and sanitation, reaching 73.68%. Compliance with hygiene and sanitation principles in terms of canteen building conditions and personal hygiene of food handlers was categorized as adequate, with a percentage of 77.63% each. Meanwhile, aspects of sanitation facilities and food as well as equipment management were categorized as good, with percentages of 84.2% and 88.60%, respectively. In conclusion, food handlers generally possessed sufficient knowledge and compliance with hygiene and sanitation principles, although improvements are needed in several indicators to support the achievement of optimal food safety for the academic community. Keywords: Food safety, hygiene and sanitation, canteen, knowledge
Antibacterial Potential of Gompang Batu Plant Extract (Lobelia nummularia Lam) Against Skin Disorder-Causing Bacteria Syazwana Izni; Murniaty Simorangkir; Yesica Marcelina Romauli Sinaga
Indonesian Journal of Chemical Science and Technology (IJCST) Vol. 8 No. 2 (2025): JULY 2025
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/ijcst.v8i2.68705

Abstract

Skin disorders are common health problems that are often caused by bacterial infections such asStaphylococcus epidermis and Propionibacterium acnes. This study aims to analyze the antibacterialpotential of n-hexane, ethyl acetate, and ethanol extracts of gompang batu (Lobelia nummularia Lam)plants against bacteria that cause skin disorders. Extraction was carried out by maceration withsolvents of varying polarity. Antibacterial tests were carried out using the disc diffusion andmicrodilution methods with six treatments (chloramphenicol, DMSO, 1.25%; 2.5%; 5% and 10%extract). The results showed that the ethanol extract with a concentration of 10% had the most effectiveantibacterial activity with an inhibition zone of 14.0 mm (P. acnes bacteria) and 13.8 mm (S. epidermisbacteria). The MIC value of the extract ranged from 156.25 to 625 µg/mL and the MBC value of allextracts> 2500 µg/mL indicated bactericidal properties. Gompang batu has the potential as a naturalantibacterial for skin infections. N-hexane extract contains steroids and tannins; ethyl acetate containsalkaloids, flavonoids, steroids and tannins; ethanol contains alkaloids, flavonoids, terpenoids and tannins.
Edukasi Standar Kemasan, Label, dan PIRT sebagai Upaya Peningkatan Daya Jual Produk Pangan Masyarakat Pawestri, Setyaning; Perdhana, Firman Fajar; Handito, Dody; Pertiwi, Made Gendis Putri; Sinaga, Yesica Marcelina Romauli; Saputra, Oki; Fuadi, Mi’raj; Antesty, Sella; Amaliyah, Wenny; Yasa, I Wayan Sweca; Utama, Qabul Dinanta; Unsunnidhal, Lalu; Rasyda, Riezka Zuhriatika; S., Ince Siti Wardatullatifah
Alamtana: Jurnal Pengabdian Masyarakat UNW Mataram Vol 4 No 3 (2023): Edisi Desember 2023
Publisher : LPPM UNIVERSITAS NAHDLATUL WATHAN MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51673/jaltn.v4i3.1894

Abstract

Pemasaran produk-produk yang dihasilkan masyarakat wirausaha Dusun Rangsot Timur, Kabupaten Lombok Utara belum mampu menembus pasar yang lebih luas karena kemasan dan label yang belum sesuai standar serta belum dimilikinya SPPIRT. Program pengabdian kepada masyarakat ini bertujuan untuk melakukan edukasi standar kemasan, label, dan PIRT kepada masyarakat wirausaha produk pangan di Dusun Rangsot Timur. Program dijalankan menjadi 3 (tiga) tahapan, meliputi studi pendahuluan, kegiatan edukasi, dan evaluasi. Metode pendekatan yang ditempuh adalah metode partisipatif. Instrumen evaluasi yang digunakan adalah angket pre-test dan post-test menggunakan Skala Likert (skor 1-4). Ketercapaian program pengabdian kepada masyarakat ditandai dengan terlaksananya keseluruhan tahapan program dan adanya peningkatan pengetahuan peserta program terhadap materi edukasi. Terdapat peningkatan pengetahuan peserta program tentang standar kemasan, label, dan PIRT dari kriteria sedang (68,95%) menjadi tinggi (80,08%) melalui kegiatan edukasi yang telah dilaksanakan. Terlaksananya program ini perlu diikuti kegiatan tindak lanjut oleh peserta bersama dengan pihak terkait untuk memperbaiki kemasan dan mengusahakan kepemilikan SPPIRT
Pemberdayaan masyarakat melalui inovasi pembuatan permen Madu Trigona dan Nira desa Sigar Penjalin Pertiwi, Made Gendis Putri; Sinaga, Yesica Marcelina Romauli; Rasyda, Riezka Zuhriatika; Pawestri, Setyaning; Perdana, Firman Fajar; Utama, Qabul Dinanta; Unsunnidhal, Lalu; Anggraini, Ines Marisya Dwi; Handito, Dody; Fuadi, Mi’raj; Saputra, Oki; Antesty, Sella; Amaliah, Wenny; Wardatullatifah S., Ince Siti; Yasa, I Wayan Sweca
ABSYARA: Jurnal Pengabdian Pada Masayarakat Vol 4 No 2 (2023): ABSYARA: Jurnal Pengabdian Pada Masyarakat
Publisher : Universitas Hamzanwadi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29408/ab.v4i2.23867

Abstract

Stunting remains an unresolved issue in North Lombok, NTB, Indonesia. One of the government's efforts to reduce stunting rates involves ensuring nutritional fulfillment for mothers and expectant mothers, which can be obtained from local food sources. Nira (palm sap) and Trigona honey are local commodities available in Tanjung, North Lombok. Unfortunately, these commodities have not been optimally utilized for nutritional fulfillment or as income sources. Typically, Nira is only sold as fresh sap, fermented beverage (tuak), or palm sugar, which have relatively low market values. Combining Nira and Trigona honey to create high-value candy products represents an opportunity. This community service project aimed to improve welfare and nutrition in Sigar Penjalin Village by assisting in the production of hard candy from Trigona honey and Nira Aren as a potential local delicacy to combat stunting and enhance local income. The implementation involved 16 community members organized by UMKM Rangsot Kreatif. The training used ingredients like brown sugar, granulated sugar, glucose syrup, Trigona honey, and water. The training stages included preparation, material delivery, hands-on practice, and evaluation through pretests and posttests to measure participants' knowledge, skills, and interests. The pretest results showed a total score of 627 out of 960 (65.31%), indicating a moderate level of understanding. After the training, the posttest showed a significant improvement, with a total score of 829 out of 960 (86.35%), indicating a very high level of understanding. This activity highlights the importance of technological support and the utilization of local resources in developing nutritious and economical snack products, supporting improvements in community nutrition and economy, and providing alternative solutions in local product processing
Optimasi Proses Ekstraksi Propolis dari Limbah Perasan Madu Trigona dengan Penggunaan Pelarut Air Tri Isti Rahayu; Sinaga, Yesica Marcelina Romauli; Perdhana, Firman Fajar; Zuhdia, Lulu Diani
Pro Food Vol. 10 No. 1 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i1.393

Abstract

Propolis is a natural resin produced by bees and has various health benefits that have been extensively studied. The extraction of propolis from Trigona honey pass residues generally uses organic solvent. Propolis can be extracted using water as a solvent with certain treatments. The study aims to obtain an optimal propolis extraction using a water solvent which is known to be safe and cheap. The optimization process of water extraction was combined with various extraction methods such as cold maceration, hot maceration (temperature 60°C), Ultrasound-Assisted Extraction (UAE), and Microwave-Assisted Extraction (MAE), compared to organic solvent controls and commercial propolis. The parameters observed from the obtained extracts are pH, phytochemical screening (alkaloids, phenolics, saponins, steroids, and flavonoids), color, antioxidant activity, and antibacterial activity. The data was analyzed using analysis of variance with the level of significance set at 5%. The results showed that the water extraction with MAE produced propolis extract with the highest antioxidant content and performed bacterial growth inhibition against Escherichia coli and Staphylococcus aureus.
Peningkatan Pengetahuan Sanitasi Industri Pangan pada UMKM Pangan Lokal di Dusun Rangsot Timur, Kabupaten Lombok Utara Sinaga, Yesica Marcelina Romauli; Perdhana, Firman Fajar; Pawestri, Setyaning; Handito, Dody; Pertiwi, Made Gendis Putri; Yasa, I Wayan Sweca; Utama, Qabul Dinanta; Rasyda, Riezka Zuhriatika; Anggraini, Ines Marisya Dwi; Unsunnidhal, Lalu; Fuadi, Mi’raj; Saputra, Oki; Antesty, Sella; Amaliah, Wenny; Wardatullatifah , Ince Siti
Jurnal Pengabdian Magister Pendidikan IPA Vol 7 No 2 (2024): April-Juni
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v7i2.8255

Abstract

UMKM pangan lokal memainkan peranan penting dalam peningkatan perekonomian masyarakat setempat yang tentu saja bermuara pada peningkatan perekonomian nasional. Salah satu wilayah di Lombok, Provinsi Nusa Tenggara Barat yang memiliki UMKM pangan lokal adalah Dusun Rangsot Timur, Desa Sigar Penjalin, Kabupaten Lombok Utara. Target pasar yang lebih luas untuk peredaran produk dapat dicapai apabila produk pangan lokal tersebut sudah terjamin mutu dan keamanan pangan. Hal ini menjadi tantangan bagi pelaku UMKM pangan lokal sebab produk yang tidak terjamin mutu dan keamanannya akan berdampak pada kesehatan konsumen dan keberlangsungan usaha itu sendiri. Penjaminan mutu dan keamanan pangan dapat dicapai dengan menerapkan sanitasi yang baik selama proses produksi. Oleh karena itu, sangat penting untuk membentuk kesadaran dan pengetahuan mengenai praktik sanitasi yang baik di kalangan pelaku UMKM pangan lokal. Kegiatan pengabdian ini dilaksanakan dalam bentuk edukasi aspek dan implementasi sanitasi dalam industri pangan. Tahapan program pengabdian masyarakat dibagi menjadi 3 (tiga), yaitu persiapan, pelaksanaan, dan evaluasi program. Ketercapaian program pengabdian diukur dengan menggunakan Skala Likert dengan skor kuesioner 1-4. Hasil kuesioner para peserta dianalisis menggunakan metode deskriptif. Kegiatan pengabdian berhasil meningkatan pengetahuan peserta tentang sanitasi industri pangan yang signifikan sebesar 8,71%. Kegiatan pengabdian ini diharapkan dapat mendorong UMKM pangan di Dusun Rangsot Timur untuk mengimplementasikan praktik sanitasi yang efektif, meningkatkan kualitas dan daya saing produk.
Inovasi minuman cokelat-kopi instan berbasis produk lokal di Desa Pakuan, Kecamatan Narmada, Kabupaten Lombok Barat Sinaga, Yesica Marcelina Romauli; Zainuri, Zainuri; Yusuf, Aulia Islamiati; Arsyi, Elmia Kharisma; Rahayu, Novia; Nofrida, Rini; Anggraini, Ines Marisya Dwi; Pertiwi, Made Gendis Putri; Afriansyah, Dilla; Utama, Qabul Dinanta
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 9, No 3 (2025): May
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v9i3.30455

Abstract

Abstrak Transformasi komoditas hasil pertanian daerah menjadi berbagai produk pangan olahan dapat meningkatkan nilai ekonomi komoditas tersebut yang secara tidak langsung mendorong kenaikan perekonomian warga. Desa Pakuan, yang berada di Kabupaten Lombok Barat ditetapkan sebagai desa wisata oleh pemerintah provinsi NTB sebagai upaya pementasan kemiskinan di wilayah NTB. Cokelat dan kopi merupakan hasil pertanian dari Desa Pakuan. Inovasi pengolahan produk pangan berbahan baku cokelat dan kopi perlu dilakukan demi mendukung program Desa Wisata di Desa Pakuan. Tujuan pengabdian ini memberikan pelatihan tentang pengolahan produk berbahan baku cokelat dan kopi. Produk yang akan dihasilkan berupa serbuk minuman instan cokelat kopi. Kegiatan dilaksanakan pada bulan Agustus tahun lalu dan dihadiri oleh masyarakat yang tergabung dalam Kelompok Sadar Wisata (Pokdarwis). Tahapan kegiatan pelatihan terdiri dari tahapan persiapan; pelaksanaan pelatihan; dan terakhir evaluasi. Pelaksanaan kegiatan diawali dengan pemberian materi singkat tentang pengolahan produk minuman instan yang akan diproduksi menggunakan bubuk cokelat dan bubuk kopi sebagai bahan utama. Proses pembuatan cukup sederhana yakni dengan menimbang dan mencampurkan bahan-bahan seperti cokelat bubuk, kopi bubuk, susu krimer bubuk, dan perisa vanila. Setelahnya, diberikan juga pengetahuan tentang cara mengemas produk yang sudah dihasilkan. Produk harus dijamin agar tersimpan dalam wadah tertutup supaya tidak menggumpal dan cepat rusak mengingat karakteristik produk yang berkadar air rendah dan kering. Di akhir kegiatan masyarakat memahami cara membuat serbuk minuman instan cokelat kopi dengan mempraktikkannya secara langsung. Masyarakat juga mengetahui cara menyimpan dan mengemas produk yang sudah dihasilkan. Kata kunci: desa wisata; serbuk; kakao; instan Abstract Processing regional agricultural commodities into various processed food products can increase the economic value of these commodities which indirectly encourages an increase in the economy of the community. Pakuan Village, located in West Lombok Regency, was designated as a tourism village by the NTB provincial government as an attempt to alleviate poverty in the NTB region. Chocolate and coffee are agricultural products from Pakuan Village. Product processing innovations made from chocolate and coffee need to be done to support the Tourism Village program in Pakuan Village. The purpose of this service is to provide training on processing food products made from chocolate and coffee. The product to be resulted is coffee chocolate instant drink powder. The activity was carried out in August last year and was attended by people who are members of the Tourism Awareness Group (Pokdarwis). The activities consisted of preparation; training implementation; and evaluation. The implementation of the activity began with providing brief material on the processing of instant beverage products that would be produced using chocolate powder and coffee powder as the main ingredients. The process is quite simple by weighing and mixing ingredients such as chocolate powder, coffee powder, milk creamer powder, and vanilla flavor. Afterwards, they are also given knowledge on how to package the products that have been produced. The product must be guaranteed to be stored in a closed container so that it does not clump and spoil quickly given the characteristics of the product which is low in moisture content and dry. At the end of the activity, the community understood how to make coffee chocolate instant drink powder by practicing it directly. The community also knows how to store and package the products that have been produced. Keywords: tourism village; powder; cocoa; instant
POTENTIAL OF HAIR TONIC SARANG BANUA (Clerodendrum fragrans) LEAF EXTRACTS AS ANTI ALOPECIA IN VIVO Ananda, Zhafira Dwika; Clarisa, Rahma; Saragih, Ruth Yohana; Hotang, Nadia Givani Br Hotang; Lestari, Gusti Ayu; Sinaga, Yesica Marcelina Romauli; Simorangkir, Murniaty
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 10 No. 2 (2023)
Publisher : BRIN - Badan Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55981/jbbi.2023.2478

Abstract

Alopecia merupakan suatu keadaan hilang atau tidak tumbuhnya rambut kepala yang dapat terjadi akibat dari penuaan, kekurangan gizi, ketidakseimbangan hormon. Hair tonic merupakan sediaan cair yang digunakan sebagai penumbuh dan penyubur rambut. Sediaan hair tonic sebagai penumbuh rambut membutuhkan antioksidan yang tinggi. Sarang banua (Clerodendrum fragrans) memiliki antioksidan yang tinggi. Riset ini bertujuan untuk mengetahui potensi hair tonic ekstrak daun sarang banua sebagai anti alopecia secara in vivo. Metode riset dilakukan secara in vivo pada tikus putih wistar (Rattus norvegicus). Penelitian ini merupakan penelitian eksperimental Rancangan Acak Lengkap (RAL) dengan 5 kelompok, K– (tanpa ekstrak), K+ (minoxidil 2%), F1 (5% ekstrak), F2 (7,5% ekstrak), dan F3 (10% ekstrak) dilakukan 3 perlakuan. Perlakuan dilakukan setiap hari dioleskan ke tikus yang mengalami stress dan kebotakan alami. Hasil uji ANOVA menunjukkan bahwa F1 (ekstrak 5%) tidak ada perbedaan signifikan dengan K+ (minoxidil 2%). Alopecia is a condition where head hair is missing or not growing which can occur as a result of aging, malnutrition, hormonal imbalance. Hair tonic is a liquid preparation that is used to grow and fertilize hair. Hair tonic preparations as hair growth require high levels of antioxidants. Sarang Banua (Clerodendrum fragrans) contains has high antioxidant. This research aims to determine the potential of hair tonic sarang banua leaf extract as an anti-alopecia in vivo. The research method is in vivo with white wistar rats (Rattus norvegicus). This research was an experimental LSD with 5 groups, K– (no extract), K+ (minoxidil 2%), F1 (5% extract), F2 (7.5% extract), and F3 (10% extract) carried out 3 treatments. The treatment is carried out every day and applied to mice that experience stress and natural baldness. The ANOVA test results showed that F1 (5% extract) had no significant difference from the K+ (2% minoxidil).
Diversifikasi Produk Olahan Tempe: Pelatihan Pembuatan Cokelat Tempe bagi Siswa SMK Islam Al-Lathifiyyah Tinggar, Desa Sikur Selatan, Lombok Timur Sinaga, Yesica Marcelina Romauli; Suryaningsih, Liana; Nurulfadilah, Nurulfadilah; Meylita, Anggi Putri; Alisukma, M. Taufan; Dharmawan, Wawan; Intan, Intan; Handayani, Dei; Fitrianti, Linda; Syanhabi, Aan; Dhaifullah, M. Naufal; Anggraini, Ines Marisya Dwi
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 4 (2025): Oktober-Desember 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i4.13658

Abstract

Cokelat masih menjadi pangan rekreasional favorit terutama di kalangan remaja, dan tingkat konsumsi cokelat nasional per kapita menunjukkan tren peningkatan setiap tahun. Kondisi ini membuka peluang besar untuk dilakukannya inovasi dalam pengolahan produk cokelat. Di sisi lain, tempe sebagai pangan fermentasi tradisional Indonesia memiliki kandungan protein tinggi dan berbagai manfaat kesehatan yang menjadikannya potensial sebagai bahan baku inovatif. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan keterampilan olahan pangan dan wawasan kewirausahaan siswa SMK Islam Al - Lathifiyyah Tinggar, Desa Sikur Selatan, Lombok Timur melalui pelatihan pembuatan cokelat tempe. Pelatihan dilaksanakan dengan metode ceramah, demonstrasi, dan praktik langsung, meliputi beberapa tahapan yaitu persiapan, pelaksanaan, dan evaluasi. Hasil kegiatan menunjukkan adanya peningkatan pemahaman dan kemampuan siswa dalam menghasilkan produk olahan berbasis pangan lokal yang bernilai tambah. Inovasi cokelat tempe ini diharapkan dapat mendorong diversifikasi produk pangan sekaligus membuka peluang pemberdayaan ekonomi masyarakat di Desa Sikur Selatan.
Co-Authors Afni, Nur' Ahmad Alamsyah Alisukma, M. Taufan Amaliah, Wenny Amaliyah, Wenny Amaro, Moegiratul Amro, Moegiratul Ananda, Zhafira Dwika Anggraini, Ines Marisya Dwi Antesty, Sella Arsyi, Elmia Kharisma Baiq Rien Handayani, Baiq Rien Cicilia, Siska Clarisa, Rahma Dhaifullah, M. Naufal Dharmawan, Wawan Dilla Afriansyah Dody Handito, Dody Elya Antariksana Bachmida Firman Fajar Perdhana Fitrianti, Linda Gusti Ayu Lestari Handayani, Dei Hotang, Nadia Givani Br Hotang Intan Intan Kirtiyani, Ni Kadek Ayu Astiti Kurniawan Yuniarto Lestari, Gusti Ayu Ma’wa, Miftahil Meylita, Anggi Putri Mi’raj Fuadi Moegiratul Amaro Murniaty Simorangkir Murniaty Simorangkir Mutia Devi Ariyana Mutia Devi Ariyana, Mutia Devi Nadia Givani Br Hotang Hotang Ningsi Ningsi Novia Rahayu Nurulfadilah, Nurulfadilah OKI SAPUTRA Perdana, Firman Fajar Pertiwi, Made Gendis Putri Qabul Dinanta Utama Rahma Clarisa Rasyda, Riezka Zuhriatika Ratih Dewanti -Hariyadi Rini Nofrida Ruth Yohana Saragih S., Ince Siti Wardatullatifah Saragih, Ruth Yohana Setyaning Pawestri Sri Widyastuti Suryaningsih, Liana Syanhabi, Aan Syazwana Izni Tri Isti Rahayu Tri Isti Rahayu, Tri Isti Unsunnidhal, Lalu Wardatullatifah , Ince Siti Wardatullatifah S., Ince Siti Wati, Husnul Weriningsih, Wiharyani Wiharyani Werdiningsih Yasa, I Wayan Sweca Yusuf, Aulia Islamiati Zainuri Zainuri, Zainuri Zhafira Dwika Ananda Zuhdia, Lalu Diani Zuhdia, Lulu Diani