Article Per Year (5 Year)
p-Index From 2021 - 2026
1.475
P-Index
This Author published in this journals
All Journal Biogenesis: Jurnal Ilmiah Biologi Jurnal Biologi Tropis Jurnal Biosense Jurnal Teknologi Pangan dan Industri Perkebunan CEMARA: Jurnal Pengabdian Masyarakat Multidisiplin Jurnal Teknik Pertanian Terapan Journal of Food Industrial Technology Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Angga Prasetyo
Politeknik Negeri Jember
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health Social Sciences Other

Published : 11 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 11 Documents
Search

 1   2 
Dissemination of Artificial Preservatives for Food and Beverages at MA Al-Ishlah Jenggawah Jember: Sosialisasi Pengawet Buatan Untuk Makanan dan Minuman di MA Al-Ishlah Jenggawah Jember Deyla Prajna; Angga Prasetyo; Shinta Widyaningtyas; Frengky Hermawan Hadi Prasetyo
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol. 9 No. 2 (2025): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : DPD Jatim Perkumpulan Dosen Indonesia Semesta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The use of preservatives in food and beverages is common in the food industry to extend the shelf life of products. However, the misuse of synthetic preservatives that are not in accordance with the dosage or the use of illegal preservatives is still often found on the market. This socialization activity aims to increase the knowledge of MA Al-Ishlah Jenggawah Jember students regarding the types of preservatives, the risks of their use to health, and the ability to identify preservative content in food and beverage products. The methods used include delivering materials, object-based learning by observing product packaging labels, and interactive discussions. Evaluation was carried out through pre-test and post-test questionnaires to assess the increase in student understanding. The results showed a significant increase in participant understanding, both in terms of basic knowledge, product identification, and health impacts due to excessive consumption of preservatives. This activity shows that an interactive educational approach can increase students' awareness in choosing safer and healthier food.
Co-Authors .,, Rasmiyana Boy Rahardjo Sidharta Deyla Prajna Emi Kurniawati Exsyupransia Mursyanti Findi Citra Kusumasari Frengky Hermawan Hadi Prasetyo Frengky Hermawan Hadi Prasetyo Hermawan, Frengky Irene Ratri Andia Sasmita Mohammad Mardiyanto Prajna, Deyla Rasmiyana Rasmiyana Rasmiyana Shinta Widyaningtyas Widyaningtyas, Shinta Yustina Sri Hartini