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All Journal Sewagati: Jurnal Pengabdian Masyarakat Indonesia International Journal of Science and Environment Jurnal Informasi Pengabdian Masyarakat ALKHIDMAH: Jurnal Pengabdian dan Kemitraan Masyarakat
Harvey Febrianta
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Mathematics Physics Social Sciences Other

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Optimalisasi Potensi Produk Hasil Pengolahan Susu di Mataram Milk Meireni Cahyowati; Ariya Dwi Nugrahanto; Indra Kurniawan; Harvey Febrianta
SEWAGATI: Jurnal Pengabdian Masyarakat Indonesia Vol. 4 No. 2 (2025): Juni : SEWAGATI: Jurnal Pengabdian Masyarakat Indonesia
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/sewagati.v4i2.2470

Abstract

Dairy milk, whether consumed directly or as a derivative product, is very close to today's society. Of the many milk derivative products, pasteurized milk is one that is increasingly in demand by the public. In this community service activity, the author provided counseling to Mataram Milk about the potential of dairy product businesses, especially pasteurized milk. The method in this activity consists of four stages, namely initial survey, literature study, delivery of materials by resource persons, and discussion. From the results of the discussion and question and answer session, it was found that the main problems faced by Mataram Milk were competition between business actors and the selection of dairy products to increase sales. To overcome this problem, the resource person mentioned the need for product additions and diversification. The resource person also provided a more complete explanation of dairy products including pasteurized milk, yogurt, cheese, milk tofu, herbal milk, ice cream, and milk pudding.
The effect of marinated duck meat using turmeric with modified cassava flour as an encapsulant Harvey Febrianta; Usfah Prastujati, Anis; Mangindaan, Dave
International Journal of Science and Environment (IJSE) Vol. 5 No. 4 (2025): November 2025
Publisher : CV. Inara in Colaboration with www.stie-sampit.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijse.v5i4.237

Abstract

Duck meat is a type of food that is quite popular in the public because the texture of the meat is quite soft and tastes delicious. The availability of duck meat is quite a lot at a very affordable price. Lipid components in duck meat are easily damaged due to oxidation and caused by pathogenic bacteria, so it is necessary to maintain the quality with the addition of turmeric which is encapsulated in modified cassava flour. The research process was carried out by marinating duck meat with turmeric coated in modified cassava flour as an encapsulant (TMC), then the meat was stored at a chilling temperature of 36°F for 8 days. The test parameters including moisture, pH value, peroxide value (PV), and sensory. The treatments observed consisted of control (SA), duck meat marinated with 2% TMC (SB), duck meat marinated with 4% TMC (SC), duck meat marinated with 6% TMC (SD). The results observed that moisture, pH value, peroxide value (PV) with a shelf life of up to 8 days had a significant interaction (P<0.05). This study concluded that TMC was able to inhibit oxidative damage without degrading the sensory quality in duck meat stored for 8 days at chilling temperature 36°F. Keywords: Duck meat, encapsulation, marination, modified cassava flour, turmeric.
Pelatihan K3 Laboratorium di Lingkungan Perguruan Tinggi: Upaya Preventif Kecelakaan Kerja di Masa Transisi Digital Nadia Maharani; Nur Halimah; Desy Cahya Widianingrum; Susanti; Meireni Cahyowati; Harvey Febrianta
ALKHIDMAH: Jurnal Pengabdian dan Kemitraan Masyarakat Vol. 4 No. 2 (2026): Jurnal Pengabdian dan Kemitraan Masyarakat (ALKHIDMAH)
Publisher : LP3M INSTITUT KH YAZID KARIMULLAH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59246/alkhidmah.v4i2.1979

Abstract

Occupational Safety and Health (OSH) in laboratories is a fundamental aspect in supporting laboratory and research activities at universities, particularly in the field of animal science, which involves potential biological, chemical, and physical hazards. During the digital transition, the complexity of occupational risks has increased alongside the increasingly intensive use of laboratory technology. This community service activity aims to enhance the understanding and awareness of the academic community regarding the implementation of laboratory OSH as a preventive measure against workplace accidents. The methods employed include outreach, training, and the delivery of case-study-based materials online via the Zoom Meeting. A total of 151 participants took part in the activity, comprising students, faculty members, and laboratory staff from various universities. The results of the activity indicate that participants gained a comprehensive understanding of hazard identification, risk control strategies based on the 3E approach, the implementation of Good Laboratory Practice (GLP), and the importance of near-miss reporting. This training contributes to building a culture of workplace safety and enhancing preparedness for emergency situations in the laboratory.
Pemberdayaan Kader Posyandu Dalam Pemenuhan Gizi Anak Usia Dini Berbasis Inovasi Olahan Produk Nugget Ayam Woli Di Desa Tembokrejo Kabupaten Banyuwangi Alfaris Ilyas Agusta; Anisa Firdausiah; Dadi Sudrajat; Erik Dadang Kurniawan; Eris Wulandari; Faiz Mahardika; Inil Chukmu Ilalillah; Khilma Saidah; Muhammad Burhanuddin; Nurfadilatul Husna; Syaiful Bahri; Harvey Febrianta; Salvian Setyo Prayitno; Dani Agung Wicaksono
Jurnal Informasi Pengabdian Masyarakat Vol. 4 No. 2 (2026): Mei :Jurnal Informasi Pengabdian Masyarakat
Publisher : Institut Nalanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47861/jipm-nalanda.v4i2.2220

Abstract

This community service program aims to improve the knowledge and skills of Posyandu Community Health Volunteers in fulfilling early childhood nutritional needs through an innovative food product in the form of nuggets contain of chicken meat, carrot and broccoli. The activity was conducted in Tembokrejo Village targeting mothers with children aged 2–4 years. The methods used included counseling, hands-on training, and assistance in producing vegetable-based chicken nugget products. The implementation stages began with coordination with village authorities and the Posyandu Community Health Volunteers group, followed by the delivery of educational materials on the importance of vegetable consumption, demonstration of nugget production, and evaluation through pre-test and post-test. The results showed an increase in participants’ knowledge and skills in processing functional food, as well as a higher interest among mothers in providing healthy meals for their children. In addition, participants were able to independently practice the preparation of carrot and broccoli nuggets according to the provided procedures. The impact of this program includes increased community awareness regarding the importance of child nutrition, improved vegetable consumption among children through more appealing food innovations, and the emergence of opportunities for small-scale food-based entrepreneurship among Posyandu Community Health Volunteers member. This program is expected to serve as a sustainable community empowerment model in supporting food security and improving family nutritional quality.
Co-Authors Alfaris Ilyas Agusta Anisa Firdausiah Ariya Dwi Nugrahanto Dadi Sudrajat Dani Agung Wicaksono Erik Dadang Kurniawan Eris Wulandari Faiz Mahardika Indra Kurniawan Inil Chukmu Ilalillah Khilma Saidah Mangindaan, Dave Meireni Cahyowati Muhammad Burhanuddin Nadia Maharani Nur Halimah Nurfadilatul Husna Salvian Setyo Prayitno SUSANTI Syaiful Bahri Usfah Prastujati, Anis Widianingrum, Desy Cahya