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All Journal Jurnal Pengabdian Pada Masyarakat METHABDI
Putri, Ade Elviana
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Religion Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Physics Public Health

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Sosialisasi Pengenalan Bahan Tambahan Pangan pada Mitra Komunitas Laskar Belajar Malang Wijaya, Dika Putra; Utomo, Yudhi; Putri, Ade Elviana; Etia, Chantiquenya Putri; Yudhowati, Nuraini Rachma
Jurnal Pengabdian Pada Masyarakat METHABDI Vol 4 No 2 (2024): Jurnal Pengabdian Pada Masyarakat METHABDI
Publisher : Universitas Methodist Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46880/methabdi.Vol4No2.pp137-145

Abstract

The aim of community service is to provide education to members of the Laskar Belajar community in Malang City to provide education regarding healthy and safe food. Determining the quality of food ingredients that are often found depends on several determining factors, such as texture, taste, nutritional value and microbiological properties. Apart from that, there are factors that determine the quality of food, indicators of freshness and maturity in the food, so that it can be processed so that the quality of the food can also improve. The implementation method for community service is through outreach regarding food additives by providing several materials related to food additive solutions, especially for Laskar Belajar community partners in Malang City. The conclusion of this community service activity is that reducing the consumption of food additives (BTP) is very supportive in efforts to reduce the dangers when using these ingredients, because they can be detrimental to consumers.
Sosialisasi Pengenalan Bahan Tambahan Pangan pada Mitra Komunitas Laskar Belajar Malang Wijaya, Dika Putra; Utomo, Yudhi; Putri, Ade Elviana; Etia, Chantiquenya Putri; Yudhowati, Nuraini Rachma
Jurnal Pengabdian Pada Masyarakat METHABDI Vol 4 No 2 (2024): Jurnal Pengabdian Pada Masyarakat METHABDI
Publisher : Universitas Methodist Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46880/methabdi.Vol4No2.pp137-145

Abstract

The aim of community service is to provide education to members of the Laskar Belajar community in Malang City to provide education regarding healthy and safe food. Determining the quality of food ingredients that are often found depends on several determining factors, such as texture, taste, nutritional value and microbiological properties. Apart from that, there are factors that determine the quality of food, indicators of freshness and maturity in the food, so that it can be processed so that the quality of the food can also improve. The implementation method for community service is through outreach regarding food additives by providing several materials related to food additive solutions, especially for Laskar Belajar community partners in Malang City. The conclusion of this community service activity is that reducing the consumption of food additives (BTP) is very supportive in efforts to reduce the dangers when using these ingredients, because they can be detrimental to consumers.
Co-Authors Etia, Chantiquenya Putri Wijaya, Dika Putra Yudhi Utomo Yudhowati, Nuraini Rachma