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All Journal AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Warta LPM KREATIF: Jurnal Pengabdian Masyarakat Nusantara
Mae Amelianawati
Universitas Muhammadiyah Bandung
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Social Sciences

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Pemberdayaan Guru Pos PAUD JUARA Melalui Psikoedukasi Berbasis Teori Ekologi untuk Peningkatan Kesehatan Mental dan Pemenuhan Hak-Hak Anak Usia Dini Esty Faatinisa; Mae Amelianawati; Saepul Adnan; Zahra Putri Aulia; Desinta Agustina Nindi
KREATIF: Jurnal Pengabdian Masyarakat Nusantara Vol. 5 No. 4 (2025): Jurnal Pengabdian Masyarakat Nusantara
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/kreatif.v5i4.8433

Abstract

Improving teachers' competence in supporting mental health and early childhood rights is a crucial issue in the modern era. This service research aims to improve teacher competence through psychoeducation based on Ecological Theory at the Juara PAUD Post in the city of Bandung. This service program starts from planning that contains problem identification, then implementation. Based on the theory of Ecology, this program is not only given to teachers but also to parents as a microsystem of children. These findings indicate that psychoeducational interventions are effective in providing teachers and parents with a new understanding of the importance of children's mental health and rights, as well as equipping them with practical strategies to apply in the learning environment and parenting implementation. The implication of this study is the importance of integrating aspects of educational psychology into early childhood teacher training programs, encouraging active collaboration between teachers and parents, and making schools part of a supportive ecosystem for children's growth and development.
Pendampingan Peningkatan Kualitas Produksi dan Legalitas Produk UMKM Dimsum Eat’eung di Kecamatan Cileunyi Ratna Sari Listyaningrum; Reza Fikri Alfatah; Mae Amelianawati; Zahra Khairunnisa; Fahira Shinta Arelly
Warta LPM WARTA LPM, Vol. 27, No. 3, November 2024
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/warta.v27i3.6911

Abstract

According to BPOM data, only around 6,000 processed food sector MSMEs are registered, out of a total of around 10,000 businesses. This makes improving the quality and legality of products crucial, considering that many MSMEs have not been able to meet applicable food safety standards, thus limiting their access to a wider market. The target of this activity is the Eat'eung MSME located in Cileunyi with dimsum as its main product. This activity aims to empower the productive economy (Eat'eung MSME) by increasing the knowledge and skills they have in the production aspect including coaching on good food production methods and product legality. The methods used are mentoring and empowerment. There are several stages of activity including problem identification, program planning, program implementation, monitoring and evaluation, as well as dissemination and sustainability. From the results of the situation analysis, the solution is focused on coaching production layout, providing production tools, mentoring in managing CPPOB certificates and halal certificates, improving packaging labels and managing Brand IPR. The output of the activity shows that after the program there was an increase in Dimsum Eat’eung’s knowledge and skills in aspects of production layout, CPPOB and halal certificate management flow, Trademark IPR registration flow, and food packaging in accordance with regulations. In addition, there was a significant increase in various operational sub-aspects of partners that support the fulfillment of CPPOB, such as production equipment (50%), hygiene and sanitation maintenance (15%), storage (29%), and labeling (50%). The assets owned also increased, in the form of production equipment including freezers, food processors, vacuum sealers, and stainless steel tables. The follow-up plan for this program includes continuing to assist in the progress of CPPOB certification registration, halal certification, brands, and industrial design.
Estimation Of The Shelf Life Of Mackerel Tuna Sausage With The Addition Of Basil Leaf Extract Using The Aslt Method Ilyas Ilyas Juliansyah; Mae Amelianawati; Saepul Adnan
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 13 No 1 (2026)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v13i1.11360

Abstract

Purpose: This study aimed to estimate the shelf life of mackerel tuna sausage (Euthynnus affinis) supplemented with basil leaf extract (Ocimum basilicum L.) using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius approach based on protein content and sensory quality parameters. Methodology: The product was stored at -15°C, 5°C, 25°C, and 35°C for 15 days with observations conducted every 3 days. Protein content was determined using the Kjeldahl method, while sensory quality was evaluated through hedonic testing. Data were analyzed using zero-order and first-order kinetic models and subsequently processed using the Arrhenius equation to estimate product shelf life. Results: The results indicated that increasing storage temperature accelerated the decline in protein content and sensory quality of mackerel tuna sausage, whereas lower temperatures were more effective in preserving product quality. Findings: Storage temperature significantly influenced the deterioration rate of the product, with higher temperatures causing a faster reduction in product quality. Novelty: The novelty of this study lies in the application of basil leaf extract as a natural antioxidant in mackerel tuna sausage and the simultaneous use of protein and sensory parameters in shelf-life prediction through the ASLT-Arrhenius approach. Originality: The originality of this research is demonstrated by the combination of basil leaf extract and vacuum packaging, which effectively slowed product deterioration during storage. Conclusion: The estimated shelf life of mackerel tuna sausage supplemented with basil leaf extract was 43 days at -15°C and 35 days at 5°C, indicating that low-temperature storage is recommended to maintain product quality and extend shelf life. Paper Type: Experimental research article.
Deteksi Kualitatif Boraks pada Jajanan Cimol di Lingkungan Pendidikan Kecamatan Panyileukan Muhammad Ibnu Salim; Mae Amelianawati; Ratna Sari Listyaningrum
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 6 No. 2 (2026)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v6i2.1680

Abstract

Snacks, commonly referred to as street foods or light foods, are an integral part of daily dietary habits and are inseparable from community life. One widely consumed and affordable example is cimol, a popular Indonesian fried tapioca ball snack. This study aimed to detect the presence of borax in cimol sold within educational areas across Panyileukan District, Bandung. The research employed descriptive analysis and qualitative testing methods, including flame test, turmeric paper test, and AgNO? precipitation test. These procedures are simple and commonly used for the qualitative detection of borax in food products. Based on examinations of 10 cimol samples collected from various school areas, only one sample tested positive for borax. These findings indicate that most cimol products available in educational zones within Panyileukan District are relatively safe for consumption; however, the detection of borax in one sample suggests that food safety monitoring must continue to be reinforced.
Co-Authors Desinta Agustina Nindi Esty Faatinisa Fahira Shinta Arelly Ilyas Ilyas Juliansyah Muhammad Ibnu Salim Ratna Sari Listyaningrum Reza Fikri Alfatah Saepul Adnan Zahra Khairunnisa Zahra Putri Aulia