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All Journal International Journal of Science and Environment ALKHIDMAH: Jurnal Pengabdian dan Kemitraan Masyarakat
Harvey Febrianta
Politeknik Negeri Banyuwangi
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Mathematics Physics

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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.
The effect of marinated duck meat using turmeric with modified cassava flour as an encapsulant Harvey Febrianta; Anis Usfah Prastujati; Dave Mangindaan
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.
Co-Authors Anis Usfah Prastujati Dave Mangindaan Meireni Cahyowati Nadia Maharani Nur Halimah Susanti Susanti Widianingrum, Desy Cahya