scholarly journals PENINGKATAN PENGETAHUAN TENTANG HIGINE DAN SANITASI SERTA IMPLEMENTASINYA PADA PEDAGANG KULINER KAKI LIMA, PADA PUSAT KULINER DI KELURAHAN PUNIA KOTA MATARAM

2021 ◽  
Vol 2 (2) ◽  
pp. 199-210
Author(s):  
Taufiq Chaidir
Keyword(s):  
Waste Water ◽  
Production Process ◽  
Community Service ◽  
Open Channel ◽  
Nutritional Intake ◽  
Food Storage ◽  
Food Ingredients ◽  
Human Needs ◽  
Food And Beverage ◽  
Water Disposal

One of the primary human needs is food, therefore everyone must be able to fulfill it properly, meaning that food must not only be sufficient, but also the most important thing is to be able to provide nutritional intake and also must be hygienic and processing must pay attention to sanitation. The purpose of this community service is to increase the knowledge of culinary traders related to hygiene and sanitation in the food and beverage production process and traders can implement knowledge so that the resulting production can meet Law No. 32 on health. The method of implementing community service used is firstly observing targets related to the production process in producing culinary delights, secondly delivering the material, then continuing with discussions and forming a group team/officer who will monitor and evaluate the implementation of hygiene and sanitation principles in the production process carried out. by the merchant. The results of the service show that first, participants do not know what is meant by hygiene and sanitation and their effect on the products produced. This can be seen from the production process carried out on the floor, waste water disposal is still in an open channel, food storage is still mixed between food ingredients and finished food. Second, when the products sold to buyers do not meet the standards for selling food and beverages, this can be seen from the number of traders who do not cover food and drinks properly. Besides that, taking food does not use certain tools such as spoons.

PENYULUHAN PENTINGNYA PEMAHAMAN SISWA SMK PARIWISATA TENTANG SKILL YANG DIBUTUHKAN DALAM DUNIA KERJA PARIWISATA DI SMK DARMAWAN BOGOR

2021 ◽  
Vol 5 (1) ◽  
Author(s):  
Ika Suryono Djunaid
Keyword(s):  
Human Resources ◽  
Community Service ◽  
Tourism Industry ◽  
Human Needs ◽  
The World ◽  
Food And Beverage ◽  
Questions And Answers ◽  
Service Activity ◽  
Power Point ◽  
Structure Of Knowledge

<p align="center"><strong><em>ABSTRACT</em></strong><strong><em></em></strong></p><p><em> </em><em>The tourism industry is defined as a collection of business fields that produce various services and goods needed by those who travel on a tour. Every product, whether real or virtual that is presented to meet specific human needs, should be assessed as an industrial product. As stated by the UNWTO (United Nations World Tourism Organization) in the International Recommendations for Tourism Statistics 2008, the tourism industry includes; accommodation for visitors, food and beverage service activities, passenger transportation, travel agencies and other reservation activities, cultural activities, and sports and entertainment activities.The skyrocketing world of tourism in Indonesia has an impact on other businesses, including hotels, restaurants and tourism management. The tourism industry is probably one of the most grueling industries to work in. For business people or Top Management companies in the tourism sector, the quality of human resources is a major factor that needs to be considered in order to be able to run the business optimally, this quality depends on the competence of human resources, namely a combination of Soft Skills and Hard Skills competencies.For this reason, it is imperative that vocational students must have a structure of knowledge and skills in order to enter the world of work and be able to adapt well after graduation and be able to access and use competencies optimally (competency dimensions).This Community Service activity was carried out on Tuesday, May 19, 2020 with the theme "Skills Needed in the World of Tourism Work at SMK Darmawan Bogor by using the online media Google Meet. The procedure for this service activity is carried out by providing attractive and easy-to-understand presentation material for students and students, the presentation of the material is prepared using power point media and several sample videos to facilitate the delivery stages to students and students. During the activity, based on the intensity of the questions and answers that arise, this Community Service activity provides benefits as additional motivation and increased knowledge for students in the future before entering the world of work in the tourism industry.</em></p><p><strong><em><br /></em></strong><em></em></p>

scholarly journals Peningkatan pengetahuan dan ketrampilan menyediakan makanan sehat dan hand sanitizer alami dalam menghadapi pandemic Covid19

2021 ◽  
Vol 4 (2) ◽  
pp. 255
Author(s):  
Happy Elda Murdiana ◽  
Nikasius Jonet Sinangjoyo ◽  
Sarah Puspita Atmaja ◽  
Lea Oktavining Tyas
Keyword(s):  
Immune System ◽  
Community Service ◽  
Nutritional Intake ◽  
Nutritional Content ◽  
Food Ingredients ◽  
Government Program ◽  
Protein Sources ◽  
Hand Sanitizer ◽  
The Government ◽  
And Training

 The covid 19 pandemic has not ended and there are still many people who have not received the vaccine scheduled by the government so all citizens must remain vigilant against Corona 19 virus infection. Viral infection is a self-limiting disease that can heal itself if our immune system is strong. There are many things that can increase the immune system, one of which is nutritional intake from food and proper processing methods. Fulfillment of macro nutrition in the form of energy and protein sources can be obtained from animal and vegetable sources, while micronutrients in the form of vitamins and minerals can be obtained from meat, fish, vegetables, colored fruit or not. The content of micronutrients that increase immunity is in the form of antioxidants contained in vitamins A, B, C, E, zinc, Fe and several other minerals. Washing hands with soap or hand sanitizer is a government program to prevent the spread of the covid 19. The high cost of hand sanitizers and the scarcity of goods have led to creative ideas to empower people in making hand sanitizers that are cheap, easy to obtain and safe for all ages. The aim of this community service is to provide understanding to the community about sources of nutrition to increase the body's immune system and how to properly process food ingredients without damaging nutritional content and improve skills in processing food ingredients and making hand sanitizers from environmentally friendly natural ingredients that can be taken from around us. Community service can be carried out well, the community feels very helped by the counseling and training provided. Evaluation of activities is carried out by assisting the community's creativity in processing nutritious food and making hand sanitizers with natural ingredients around our environment.

scholarly journals Pembuatan Pupuk Kompos Cair dari Air Buangan Industri Tahu

2021 ◽  
Vol 8 (2) ◽  
pp. 097
Author(s):  
Indah Rakhmayani ◽  
Nabila Shafa Aulia ◽  
Noviyanti Noviyanti ◽  
Dian Rahayu Jati ◽  
Isna Apriani
Keyword(s):  
Waste Water ◽  
Production Process ◽  
Solid Waste ◽  
Animal Feed ◽  
Liquid Waste ◽  
Cleaner Production ◽  
Waste Minimization ◽  
Aquatic Biota ◽  
Processing Strategy ◽  
Water Disposal

Abstract Cleaner production is an environmental processing strategy that is implemented on an ongoing basis to increase eco-efficiency in order to reduce risks to human health and the environment. The tofu industry in its production process produces waste, both solid and water. Disposal of waste directly to water bodies will damage the environment by creating unpleasant odors and the hot temperature of waste water which can affect the growth of aquatic biota. Tofu production produces 150 L of liquid waste from the soaking and filtering process. Meanwhile, 50 kg of solid waste is produced from milling soybeans. Solid waste will be used as animal feed and liquid waste will be processed into liquid compost. Keywords: Tofu Production, Cleaner Production, Liquid Compos, Waste Minimization, Mass Balance. Abstrak Produksi bersih merupakan strategi pengolahan lingkingan yang diterapkan secara berkelanjutan untuk meningkatkan ekofisiensi agar dapat mengurangi resiko terhadapat kesehatan manusia dan lingkungan. Industri tahu dalam proses produksinya menghasilkan limbah, baik padat maupun air. Pembuangan limbah langsung ke badan air akan merusak lingkungan dengan timbulnya bau tidak sedap dan suhu air limbah yang panas dapat mempengaruhi pertumbuhan biota air. Produksi tahu menghasilkan limbah cair sebanyak 150 L dari proses perendaman, dan penyaringan. Sedangkan limbah padat yang dihasilkan sebanyak 50 kg yang berasal dari penggilingan kacang kedelai. Limbah padat akan dijadikan pakan ternak dan limbah cair akan diolah menjadi pupuk kompos cair. Kata Kunci : Industri Tahu, Produksi Bersih, Pupuk Kompos, Minimasi Limbah, Neraca Massa.

scholarly journals PELATIHAN MATERIAL FLOW COST ACCOUNTING (MFCA) BAGI PARA UMKM DI DKI JAKARTA

2022 ◽  
Vol 3 (2) ◽  
pp. 197-202
Author(s):  
Virna Sulfitri ◽  
Henik Hari Astuti ◽  
Budi Santosa
Keyword(s):  
Production Process ◽  
Community Service ◽  
Material Flow ◽  
Cost Accounting ◽  
Face To Face ◽  
The Public ◽  
Direct Contribution ◽  
Effectiveness And Efficiency

Community Service is one part of the direct contribution from academics, in this case the Faculty of Economics and Business, Trisakti University to the community. On this occasion the Trisakti University FEB team had the opportunity to provide training on Material Flow Cost Accounting (MFCA) for MSMEs. This training is considered important considering that the understanding of MSME actors in terms of the flow cost of material is still very minimal, so that in the implementation of their business there are still very few who apply it in the production process. This training aims to educate MSME actors in terms of flow cost accounting for the use of their production materials, MSMEs can sort out the types and types of materials to be used so as to increase the effectiveness and efficiency of production to increase sales and business profits. PKM training will be carried out using an online method considering the conditions of the COVID-19 pandemic, which until now has not allowed face-to-face/off-line training. The output of this PKM will be published to the public so that it can provide wider benefits.

scholarly journals Principles of Good Faith in Harmonization of Partnership Cooperation on the Distribution of Nine Food Ingredients at PT Sarana PanganMadani, Pekanbaru City

2021 ◽  
Vol 2 (1) ◽  
pp. 388-397
Author(s):  
Yeni Triana ◽  
Handana
Keyword(s):  
Community Service ◽  
Agricultural Land ◽  
Limited Liability ◽  
Good Faith ◽  
Business Community ◽  
Market Prices ◽  
Food Ingredients ◽  
Limited Knowledge ◽  
The Difference ◽  
The Relationship

The problem of limited knowledge of partners about agreements or contracts in general, and in particular regarding the principle of good faith in business activities faced by business actors and company management, which generally consists of millennial youth, which can be said to be still lacking in understanding the principle of commitment well, as a guideline in carrying out the actions of a company, especially companies with legal entities, such as Limited Liability Companies, where PT Sarana PanganMadani, has established many partnerships, which of course must keep the relationship harmonious, sometimes the relationship is already running, due to limited knowledge, experience, there was a clash that would definitely hinder good relations, both parties, for example, at the beginning of the negotiation there was an agreement, which gave birth to a partnership to distribute the nine staples, but in its implementation, there were obstacles, which caused Due to the difference in prices, even though at the beginning of the negotiation the price was already agreed to, but there was a change, which was due to an increase in market prices or production prices, so that the price that was agreed upon earlier, of course changed, this change is a problem of misunderstanding between the two parties, according to Partners. PT Sarana PanganMadani, the company raised prices unilaterally, while from the PT stated that due to changes in market prices, this is one example which is a significant obstacle, resulting in inconsistencies in the development of partner businesses which are good business groups providing distribution of nine staples daily activities, as well as providing business capital to develop agricultural land, as well as services, ranging from basic materials to packaging ready to be marketed. In this community service program, the priority issue agreed upon by the PKM FH Unilak proposer together with his partner, PT Sarana PanganMadani, to be resolved is to provide understanding through legal counseling about the principles of good faith in cooperating with the business community. Thus, after the program is implemented, it is hoped that partners will gain a correct understanding and have knowledge of agreements or contracts in general, and in particular the principles of good faith in this partnership. The method that will be used in this community service is to use lectures that will be directly at the PT Sarana PanganMadani office.

Evaluation of acquisition and storage of food under the Ghana school feeding programme in the Wa and Cape Coast cities

2020 ◽  
Author(s):  
Kate Bigson ◽  
Edward Ken Essuman ◽  
Gifty Serwaa Otoo ◽  
John Nsor-Atindana
Keyword(s):  
Sampling Technique ◽  
Simple Random Sampling ◽  
Food Storage ◽  
Open Market ◽  
Cape Coast ◽  
Food Ingredients ◽  
Meal Preparation ◽  
School Feeding ◽  
Feeding Program ◽  
Software Information

This research was designed to evaluate how foodstuffs are acquired and stored prior to meal preparation under the Ghana School Feeding Program in Wa and Cape Coast schools. A crosssectional and descriptive survey research design was used in the study. A purposive and simple random sampling technique was employed in selecting 120 participants computed with Graph pad prism version 16, statistical software. Information was obtained using questionnaire, observation and unstructured interview instruments. Data were analysed using Statistical Package for Social Science software version 22. Findings revealed that most schools did not have food storage places. This situation may force kitchen staff to keep the food ingredients in their homes and bring them when they need. Kitchens were mostly shed and firewood was mostly used as cooking fuel. It was observed that some of the caterers bought some food ingredients from hawkers who found their ways to the school compounds. Almost all the kitchen staff (97.3% for Wa and 100.0% for Cape Coast) buy from the open market and not the farm gate. This has resulted in food insecurity in some of the regions. Owing to the findings, it was recommended that government should enact policies for all caterers to buy directly from the farm gate at cheaper prices; designated and well-built kitchens, as well as dining rooms, be provided for schools.

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