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All Journal GHIDZA: Jurnal Gizi dan Kesehatan Bioscientist : Jurnal Ilmiah Biologi Lumbung Inovasi: Jurnal Pengabdian Kepada Masyarakat
Rohmatillah, Laila Mardiana
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Education Environmental Science Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences

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Penyuluhan Keamanan Pangan dan Pendampingan Sertifikasi Halal Gratis (SEHATI) pada UMK Susu Kambing Amaq Farm Desa Penujak Kurnia, Nova; Utami, Septiana Dwi; Rohmatillah, Laila Mardiana; Rohmatillah, Ismail Efendi :; Purwati, Duwi; Marjan, Marjan; Ariansyah, Ariansyah; Aptini, Mipa; Soma, Raden Arya
Lumbung Inovasi: Jurnal Pengabdian kepada Masyarakat Vol. 9 No. 3 (2024): September
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/linov.v9i3.2087

Abstract

Keamanan pangan menjadi syarat utama dalam mengkonsumsi produk pangan. Selain itu yang lebih utama adalah terjaminnya kehalalan produk. UMK Amaq Farm yang memproduksi susu kambing perah belum memiliki pengetahuan yang memadai terkait praktik hygiene dan sertifikasi halal produknya. Kegiatan ini bertujuan untuk memberikan: 1) penyuluhan praktik baik keamanan pangan produksi susu kambing perah; dan 2) pendampingan sertifikasi halal gratis (SEHATI) melalui skema self declare. Metode pelaksanaan menggunakan metode kombinasi Participatory  Rapid  Appraisal  (PRA) dan Participatory  Learning and Action (PLA). Tahapan kegiatan antara lain analisis kebutuhan, analisis dan perencanaan, penyuluhan dan pendampingan, dan evaluasi. Hasil pengabdian ini menunjukkan 1) UMK Amaq Farm telah mampu melakukan praktik baik keamanan pangan setelah diberikan penyuluhan; dan 2) UMK Amaq Farm telah memperoleh sertifikasi halal atas produk susu kambing perahnya melalui skema self declare dengan nomor ID52110009293610823. Diharapkan setelah kegiatan pendampingan keamanan pangan dan terbitnya sertifikat halal ini, produk susu kambing UMK Amaq Farm jangkauan pemasarannya semakin luas. Food Safety Counseling and Free Halal Certification Assistance (SEHATI) at Amaq Farm Goat Milk MSEs in Penujak Village Abstract Food safety is the key requirement when consuming food. More importantly, the product must be guaranteed halal. Amaq Farm Micro Small Enterprise (MSEs) producing goat milk do not have sufficient knowledge about hygiene practices and halal certification of their products. This program aims to provide: 1) advice on good handling practices for goat milk production; and 2) support for free halal certification (SEHATI) through a self-declare scheme. The implementation methodology combines Participatory Rapid Appraisal (PRA) and Participatory Learning and Action (PLA) methods. The stages of activity include needs assessment, analysis and planning, guidance and mentoring, and evaluation. The results of this service showed that 1) Amaq Farm MSEs were able to implement good food safety practices after being advised, and 2) Amaq Farm MSEs obtained Halal certification for their goat milk dairy products through a self-declaration scheme with the number ID52110009293610823. It is expected that the Amaq Farm MSEs' goat milk products will have a wider marketing reach following the food safety assistance activities and the issuance of halal certificates.
Ekstraksi Gelatin Dari Tulang Ikan Layah Secara Asam Sebagai Alternatif Gelatin Halal Kurnia, Nova; Rohmatillah, Laila Mardiana; Ilyas, M.Ali; Muhazam, Muhazam; Sumarlin, Muhamad; Fatinah, Fenny Inas
Bioscientist : Jurnal Ilmiah Biologi Vol 12, No 2 (2024): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i2.13956

Abstract

Gelatin is a food additive that is widely used in the food, medicine and cosmetics industries. However, the source of gelatin is not only the bones and skin of halal animals such as cows and goats, but can also come from pigs. To fulfill the need for halal gelatin, it is absolutely necessary to search for other sources of halal gelatin, one of which is sea fish. This study aims to extract gelatin from the bones of sailfish as an alternative source of halal gelatin. The extraction process was carried out using an acid method, where fish bones were soaked in 3% acetic acid (1:10 w/v) for 48 hours. The resulting ossein was then washed with diluted NaOH and distilled water until the pH reached 6–7. The ossein was heated at a temperature of 80°C for 3 hours to obtain a gelatin solution. The gelatin solution was then cooled, producing a gel-like gelatin preparation with a yellowish-white color. The gelatin gel was subsequently dried in a furnace at a temperature of 40–50°C for 60 minutes. The final gelatin product was a yellow-colored powder.
Ekstraksi Gelatin Dari Tulang Ikan Layah Secara Asam Sebagai Alternatif Gelatin Halal Kurnia, Nova; Rohmatillah, Laila Mardiana; Ilyas, M.Ali; Muhazam, Muhazam; Sumarlin, Muhamad; Fatinah, Fenny Inas
Bioscientist : Jurnal Ilmiah Biologi Vol. 12 No. 2 (2024): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i2.13956

Abstract

Gelatin is a food additive that is widely used in the food, medicine and cosmetics industries. However, the source of gelatin is not only the bones and skin of halal animals such as cows and goats, but can also come from pigs. To fulfill the need for halal gelatin, it is absolutely necessary to search for other sources of halal gelatin, one of which is sea fish. This study aims to extract gelatin from the bones of sailfish as an alternative source of halal gelatin. The extraction process was carried out using an acid method, where fish bones were soaked in 3% acetic acid (1:10 w/v) for 48 hours. The resulting ossein was then washed with diluted NaOH and distilled water until the pH reached 6–7. The ossein was heated at a temperature of 80°C for 3 hours to obtain a gelatin solution. The gelatin solution was then cooled, producing a gel-like gelatin preparation with a yellowish-white color. The gelatin gel was subsequently dried in a furnace at a temperature of 40–50°C for 60 minutes. The final gelatin product was a yellow-colored powder.
Analisis Sensori dan Zat Gizi Stik Patin Kelor sebagai Camilan Sumber Zat Besi Pencegahan Anemia Remaja Lasepa, Wanda; Rizqi, Eka Roshifita; Rohmatillah, Laila Mardiana; Jati, Putri Zulia
Ghidza: Jurnal Gizi dan Kesehatan Vol. 9 No. 2 (2025): December
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/5x5kva93

Abstract

Permasalahan anemia pada remaja putri di Provinsi Riau masih mengkhawatirkan yang disebabkan oleh beberapa faktor, khususnya kurangnya asupan protein dan zat besi. Penelitian ini bertujuan untuk menganalisis pengaruh formulasi tepung ikan patin dan daun kelor terhadap organoleptik dan kandungan gizi stik patin kelor. Penelitian ini merupakan penelitian eksperimental dengan metode Rancangan Acak Lengkap (RAL) dengan empat perlakuan. Formulasi tepung ikan patin dan daun kelor terdiri atas F0 (0g :5g), F1 (30g :5g), F2 (40g: 5g), dan F3 (50g: 5g). Uji organoleptik dilakukan pada 25 panelis konsumen yang berasal dari remaja putri. Data hasil uji organoleptik akan dianalisis menggunakan aplikasi SPSS dengan uji Kruskal Wallis. Beberapa analisis zat gizi yang dilakukan, yaitu analisis proksimat, zat besi dan vitamin C. Penelitian menunjukkan bahwa F1 merupakan produk terpilih dengan rata- rata penerimaan sebesar 94%. Hasil analisis Kruskal Wallis pada uji hedonik menunjukkan adanya hubungan yang bermakna pada rasa dan tekstur produk stik patin kelor (< 0,05). Dalam setiap 100 g stik patin kelor terpilih terdapat 16,69% karbohidrat, 12,45% protein, 3,52% lemak, 4,32 mg zat besi dan 6,85 mg vitamin C. Formula F1 lebih disukai oleh panelis dan dapat diklaim sebagai camilan sumber protein dan zat besi, sehingga stik patin kelor berpotensi sebagai camilan sumber zat besi untuk mengatasi anemia pada remaja.
Peningkatan Pengetahuan Masyarakat tentang Asam Urat melalui Program Edukasi dan Aktivitas Fisik ‘ASIK’ di Desa Mujur, Kecamatan Praya Timur Mardiana, Laila; Rohmatillah, Laila Mardiana; Ningsih, Murtiana; Rakhmawati, Baiq Fathin Ayu; Rayani, Dewi; Ali, Nur Aini Abdurrahman; Alifariani, Aulia; Astawan, Wanda Januar; Herawati, Yunita; Sahrun, Lia; Mayani, Evi; Sinar, Wahyuni; Nuari, Iin Erlisa
Lumbung Inovasi: Jurnal Pengabdian kepada Masyarakat Vol. 10 No. 4 (2025): December
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/a1dh5c94

Abstract

Penyakit Asam Urat (Gout) adalah salah satu penyakit tidak menular yang terus mengalami kenaikan setiap tahun. Data Puskesmas Mujur menunjukkan peningkatan kasus sebesar 304 dari tahun sebelumnya, hal ini dipicu oleh pola makan tinggi purin dan rendahnya pengetahuan masyarakat. Kegiatan pengabdian ini bertujuan meningkatkan pengetahuan dan kesadaran masyarakat di Desa Mujur terhadap pencegahan dan penanganan asam urat melalui intervensi terintegrasi. Kegiatan dilaksanakan di Dusun Pendem, Desa Mujur, Kecamatan Praya Timur, Lombok Tengah, dengan melibatkan 10 orang sasaran. Intervensi dilakukan melalui program ASIK (Asam Urat Sehat dengan Olahraga dan Informasi Kesehatan) yang meliputi penyuluhan kesehatan, aktivitas fisik berupa senam bersama, dan demonstrasi pembuatan jus sehat berbahan nanas, timun, dan jahe. Evaluasi dilakukan secara kuantitatif menggunakan instrumen berbentuk kuesioner berupa pre-test dan post-test yang berisi 10 butir pertanyaan untuk mengukur tingkat pengetahuan sasaran. Hasil kegiatan menunjukkan adanya peningkatan pengetahuan sasaran setelah intervensi, ditandai dengan pergeseran kategori pengetahuan dari dominan kurang pada saat sebelum intervensi menjadi cukup dan baik pada saat setelah dilakukan intervensi. Temuan ini menunjukkan bahwa edukasi kesehatan yang disertai praktik langsung efektif dalam meningkatkan pemahaman masyarakat khususnya terkait penyakit asam urat. Model intervensi yang mengintegrasikan edukasi, aktivitas fisik, dan promosi diet sehat merupakan pendekatan yang efektif dan direkomendasikan untuk mendukung program promotif-preventif di tingkat komunitas. Enhancing Community Knowledge of Gout through Integrated Education and Physical Activity in Mujur Village Abstract Gout is a non-communicable disease that continues to rise every year. Data from the Mujur Health Center shows an increase of 304 cases compared to the previous year, triggered by a high purine diet and low public awareness. This community service activity aims to increase knowledge and awareness among the people of Mujur Village about the prevention and management of gout through integrated interventions. The activity was held in Pendem Hamlet, Mujur Village, East Praya District, Central Lombok, involving 10 participants. The intervention was carried out through the ASIK program (Healthy Gout with Exercise and Health Information), which included health counseling, physical activities such as group exercise, and a demonstration of making healthy juice with pineapple, cucumber, and ginger. Evaluation was conducted quantitatively using a pre-test and post-test questionnaire containing 10 questions to measure the participants' level of knowledge. The results showed an increase in knowledge after the intervention, indicated by a shift in knowledge categories from predominantly low before the intervention to sufficient and good after the intervention. These findings suggest that health education, accompanied by direct practice, is effective in improving public understanding, particularly regarding gout. The intervention model that integrates education, physical activity, and the promotion of a healthy diet is an effective approach and is recommended to support promotive-preventive programs at the community level.
Co-Authors Ali, Nur Aini Abdurrahman Alifariani, Aulia Aptini, Mipa Ariansyah Ariansyah, Ariansyah Astawan, Wanda Januar Duwi Purwati Fatinah, Fenny Inas Herawati, Yunita Ilyas, M.Ali Jati, Putri Zulia Kurnia, Nova Lasepa, Wanda Mardiana, Laila Marjan, Marjan Mayani, Evi Muhazam, Muhazam Ningsih, Murtiana Nuari, Iin Erlisa Rakhmawati, Baiq Fathin Ayu Rayani, Dewi Rizqi, Eka Roshifita Rohmatillah, Ismail Efendi : Sahrun, Lia Sinar, Wahyuni Soma, Raden Arya Sumarlin, Muhamad Utami, Septiana Dwi