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All Journal Jurnal Sinergitas PkM & CSR ABDIKU : Jurnal Pengabdian Masyarakat Universitas Mulawarman
Febrina Mahmudah
Universitas Mulawarman
Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Environmental Science Public Health Social Sciences Other

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Edukasi Penggunaan dan Identifikasi Bahan Pengawet pada Produk Pangan di Manunggal Jaya Kecamatan Tenggarong Seberang Febrina Mahmudah; Sabaniah Indjar Gama; Junaiddin
ABDIKU: Jurnal Pengabdian Masyarakat Universitas Mulawarman Vol. 2 No. 1 (2023): ABDIKU : Jurnal Pengabdian Masyarakat Universitas Mulawarman
Publisher : Fakultas Kehutanan dan Lingkungan Tropis, Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32522/abdiku.v2i1.543

Abstract

Food preservatives have been used in general by the public. The addition of food preservatives intends and intends to prevent the growth of spoilage bacteria in materials and products. The use of preservatives must be in small quantities or within the acceptable threshold. If the amount of preservatives used exceeds the threshold limit, it can trigger health problems. However, many producers abuse the addition of toxic preservatives, which are still found in food, so it is necessary to provide education and practice on detecting preservatives in food in the community, especially in Manunggal Jaya Village, Tenggarong opposite District. This activity begins with outreach and counseling about the types of preservatives and continues with analyzing the detection of dangerous preservatives in food products. The activity results show that the importance of education on preservatives in food products can increase the knowledge and understanding of the community in Manunggal Jaya Village, Tenggarong opposite District, and be able to carry out analyses using a simple method of detecting dangerous preservatives such as formaldehyde and borax.
EDUCATION ON THE USE OF AROMATIC GINGER AS AN ANTI-INFLAMMATORY IN TANI BHAKTI VILLAGE, KUTAI KARTANERAGA Febrina Mahmudah; Sabaniah Indjar Gama; Victoria Yunita Fitriani; Onny Ziasti Fricillia; Jainudin; Indriya Pijaryani; Noor Linda F
Jurnal Sinergitas PKM & CSR Vol. 10 No. 2 (2025): February
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jspc.v10i2.10572

Abstract

Kencur as aromatic ginger (Kaempferia galanga L.) is a spice that is often used to season food in Indonesia, giving it a distinctive aroma and flavor. In addition, kencur can be used empirically for traditional medicinal purposes, one of which is as an anti-inflammatory. Inflammation is the immune system's response to harmful stimuli, such as pathogens, damaged cells, toxic compounds, or radiation, and acts by removing harmful stimuli and initiating the healing process. The purpose of this activity is to provide education to increase public knowledge about the benefits of kencur as an anti-inflammatory. The method used in this activity was counseling about kencur that can be used as an anti-inflammatory on 20 respondents. The evaluation of the results of the activity to increase knowledge was carried out through a pretest and posttest. The obtained values were statistically analyzed using the t-Test: Paired Two Sample for Means data analysis with a significance level of 0.05. The evaluation results showed that the significance level was < 0.05, indicating an increase in participants' knowledge about ginger as an anti-inflammatory agent.
Co-Authors Indriya Pijaryani Jainudin Junaiddin, Junaiddin Noor Linda F Onny Ziasti Fricillia Sabaniah Indjar Gama Sabaniah Indjar Gama Victoria Yunita Fitriani