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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 Jurnal Pengabdian Perikanan Indonesia 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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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.
Efektivitas Antimikroba Ekstrak Air Propolis Trigona spp Asal Lombok : Antimicrobial Effectivity of Water Extract Trigona spp Propolis from Lombok Yesica Marcelina Romauli Sinaga; Tri Isti Rahayu; Firman Fajar Perdhana; Mutia Devi Ariyana; Moegiratul Amaro
Jurnal Kolaboratif Sains Vol. 7 No. 6: Juni 2024 - Jurnal Kolaboratif Sains (JKS)
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v7i6.5375

Abstract

arang lebah hasil perasan madu trigona masih mengandung komponen yang dapat dimanfaatkan seperti propolis. Propolis diketahui memiliki kemampuan sebagai antimikroba. Umumnya pelarut yang banyak digunakan untuk ekstraksi propolis adalah etanol. Penelitian ini bertujuan mengetahui efektivitas antimikroba propolis lebah Trigona spp asal Lombok yang diekstrak dengan pelarut air menggunakan beberapa metode seperti maserasi, metode MAE (Microwave Assisted Extraction), dan metode perebusan, terhadap lima bakteri uji yang berhubungan dengan pangan seperti Staphylococcus aureus, Escherichia coli, Vibrio spp., Pseudomonas spp., dan Lactobacillus casei. Propolis komersial digunakan juga sebagai pembanding. Pengujian aktivitas antimikroba dilakukan dengan metode sumur. Hasil penelitian menunjukkan sampel ekstrak propolis memiliki aktivitas antimikroba terhadap bakteri uji golongan gram negatif dan tidak menunjukkan penghambatan untuk bakteri uji golongan gram positif. Sampel ekstrak propolis dengan metode MAE adalah ekstrak dengan aktivitas antimikroba terbaik karena memberikan zona hambat pada ketiga bakteri uji E. coli, Pseudomonas spp., dan Vibrio spp.
Penguatan Teknologi Proses Produksi Kepiting Presto Crispy Menggunakan Deep Fryer dan Mesin Peniris Minyak pada POKDARWIS Bagek Kembar, Sekotong Wastu Ayu Diamahesa; Muhammad Baiul Hak; Yesica Marcelina Romauli Sinaga
Jurnal Pengabdian Magister Pendidikan IPA Vol 9 No 3 (2026): Juli-September 2026
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v9i3.16215

Abstract

Mud crab is one of the coastal resources with considerable potential to be developed into value-added food products. This community service activity was developed as a follow-up to previous training on the production of Crispy Pressure-Cooked Crab (Kepiting Presto Crispy) for POKDARWIS Bagek Kembar in Cendi Manik Village, Sekotong District, West Lombok Regency. The program focused on improving production-processing technology through the use of a deep fryer and an oil spinner, as well as enhancing the partners’ understanding of the operation and maintenance of production equipment. The activities consisted of material presentation, equipment-operation demonstrations, hands-on practice in producing Crispy Pressure-Cooked Crab, use of the spinner after frying, discussion sessions, and evaluation using pre-test and post-test questionnaires based on a 1–5 Likert scale. The evaluation covered four aspects: understanding the functions of production equipment, ability to operate the spinner, understanding the safe and proper operation of the frying technology introduced in the program, and ability to perform basic equipment maintenance. The evaluation results showed an increase in the mean score from 2.81 in the pre-test to 4.63 in the post-test. The greatest improvements were observed in the participants’ ability to operate the spinner and the frying technology, with both scores increasing from 2.00 to 4.50. Understanding of production equipment functions increased from 2.75 to 4.50, while basic equipment maintenance ability increased from 4.50 to 5.00. The use of a deep fryer provided a more controlled frying process compared with conventional pan frying, while the spinner was used to help reduce residual oil remaining on the product surface after frying. These findings indicate that the combination of technology transfer and hands-on practice can improve the partners’ understanding of the Crispy Pressure-Cooked Crab production process and represents an important step toward achieving a more standardized and consistent production system.
Co-Authors Abidin, Zaenal 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 Bagus Dwi Hari Setyono Baiq Rien Handayani, Baiq Rien Cicilia, Siska Clarisa, Rahma Damai Diniariwisan Dewi Putri Lestari, Dewi Putri Dhaifullah, M. Naufal Dharmawan, Wawan Diamahesa, Wastu Ayu Dilla Afriansyah Dody Handito, Dody Dona Ulpa Elya Antariksana Bachmida Fariq Azhar Firman Fajar Perdhana Fitrianti, Linda Gusti Ayu Lestari Handayani, Dei Hotang, Nadia Givani Br Hotang Intan Intan Kirtiyani, Ni Kadek Ayu Astiti Kurniawan Yuniarto Laily Fitriani Mulyani Lestari, Gusti Ayu Ma’wa, Miftahil Meylita, Anggi Putri Miraj Fuadi Moegiratul Amaro Moegiratul Amaro Muhammad Baiul Hak Muhammad Baiul Hak Muhammad Sumsanto Murniaty Simorangkir Murniaty Simorangkir Mutia Devi Ariyana Mutia Devi Ariyana Mutia Devi Ariyana, Mutia Devi Nadia Givani Br Hotang Hotang Ningsi Ningsi Novia Rahayu Nurulfadilah, Nurulfadilah OKI SAPUTRA Pertiwi, Made Gendis Putri Qabul Dinanta Utama Rahma Clarisa Rangga Idris Affandi Rasyda, Riezka Zuhriatika Ratih Dewanti -Hariyadi Rini Nofrida Rossy Fortuna Ruth Yohana Saragih S., Ince Siti Wardatullatifah Sahrul Alim Saragih, Ruth Yohana Setyaning Pawestri Sri Widyastuti Sri Widyastuti Suryaningsih, Liana Syanhabi, Aan Syazwana Izni Tri Isti Rahayu Tri Isti Rahayu Tri Isti Rahayu, Tri Isti Unsunnidhal, Lalu Wardatullatifah , Ince Siti Wardatullatifah S., Ince Siti Wastu Ayu Diamahesa Wati, Husnul Weriningsih, Wiharyani Wiharyani Werdiningsih Yasa, I Wayan Sweca Yuliana Asri Yuliana Asri Yusuf, Aulia Islamiati Zaenal Abidin Zainuri Zainuri, Zainuri Zhafira Dwika Ananda Zuhdia, Lalu Diani Zuhdia, Lulu Diani