scholarly journals Peningkatan Sains dan Kreativitas Masyarakat Melalui Budidaya Bawang Dayak Secara Organik dan Pengolahan Kompos Limbah Pasar Tradisional

2019 ◽  
Vol 5 (1) ◽  
pp. 82-86
Author(s):  
Titin Apung Atikah ◽  
Muliansyah Muliansyah ◽  
Astri Widiarti ◽  
Pienyani Rosawanti
Keyword(s):  
Community Service ◽  
Training Methods ◽  
Processed Food ◽  
Synthetic Drugs ◽  
Traditional Market ◽  
Food And Beverage ◽  
Processed Products ◽  
The University ◽  
Natural Medicines ◽  
Boiled Water

Today, the tendency of people to return to life to return to nature with the belief that taking natural medicines is relatively safer than synthetic drugs has an impact on the high demand for natural medicines. Dayak onion (Eleutherine palmifolia Merr.) is one of the typical types of medicinal plants in Kalimantan wherein its use as a medicinal plant the tubers are consumed in the form of freshly boiled water or in the form of simplicia. Activities with training methods and demonstrations/practices are one of the solutions that can be done. The results of community service activities showed that all participants participated actively and could receive all the knowledge and skills transferred by the PKW team and were interested in doing it themselves at home where organic crop products would be consumed by themselves (40% ) and sold (60%) with processed food and beverage products (55%) and traditional forms of medicine (45%). Likewise, for the processing of compost made from traditional market waste, compost processed products will be used alone (85%) and sold (15%) with compost products made from market waste (80%) and other compost made from ingredients (20%) of interest. The data shows that the Community Service Program conducted by the University of Palangka Raya can contribute and be a solution to overcome the problems faced by partners

scholarly journals Pemberdayaan Masyarakat Melalui Pengolahan Singkong menjadi Bahan Baku Produk Olahan Makanan di Desa Tarung Manuah, Kecamatan Basarang, Kabupaten Kapuas

2020 ◽  
Vol 5 (4) ◽  
pp. 404-409
Author(s):  
Titin Apung Atikah
Keyword(s):  
Community Service ◽  
Raw Materials ◽  
Human Life ◽  
Food Products ◽  
Community Empowerment ◽  
Processed Food ◽  
Knowledge And Skills ◽  
Service Activities ◽  
Service Activity ◽  
Processed Products

Cassava is a type of plant that is easy to grow in various types of soil, and its cultivation method is relatively easy. The stems, leaves, and tubers of cassava have various benefits for human life. Limited knowledge and skills regarding the diversification of cassava-based processed products are an obstacle for which solutions must be sought. The purpose of this service activity is to empower the community, especially partners/target groups, through training on processing cassava into raw materials for processed food products. Community service activities carried out using training/mentoring and demonstrations/practices are one of the solutions that can be carried out for community empowerment. The results of community service activities show that all participants (100%) can actively participate in receiving all the knowledge and skills transferred and are interested in doing it themselves at home (100%). Processed products in the form of cassava flour will be consumed by themselves (77%) and sold (23%) with processed food products of cassava lunkhead (89%) and cassava noodles (11%), which were of high interest. This data shows that community service activities carried out by Palangka Raya University can contribute and become a solution to overcome problems faced by the community.

scholarly journals Racikan Minuman Jamur Tiram (Pleurotus ostratus) sebagai Peningkat Kesehatan Tubuh

2021 ◽  
Vol 6 (6) ◽  
pp. 616-620
Author(s):  
Uce Lestari ◽  
Damris Muhammad ◽  
Ade Adriadi ◽  
Minarni Minarni
Keyword(s):  
Human Resources ◽  
Community Service ◽  
Oyster Mushroom ◽  
Public Knowledge ◽  
Resource Potential ◽  
Service Activity ◽  
Oyster Mushrooms ◽  
Processed Products ◽  
University Lecturers ◽  
The University

Tanjung Johor sub-district is located in the District of Service of Jambi City and is one of the guided villages of the University of Jambi, which has great natural resource potential. However, the community's livelihoods are still mostly rubber and oil palm farmers. One of the potentials in this village is waste from empty palm oil bunches and used as oyster mushroom farming. The resulting oyster mushroom has not been processed into a health drink, only as a cooking ingredient. The results of guidance and collaboration from Jambi University lecturers, such as introducing the benefits of oyster mushrooms for improving body health in this village, have been carried out, but the production of oyster mushrooms has not been carried out. By seeing this potential came the idea to make a healthy drink from oyster mushrooms. The purpose of this community service activity is to provide selling value for oyster mushrooms from agriculture and post-harvest handling, increase public knowledge about the benefits of oyster mushrooms and maximize human resources in Tanjung Johor village. The method used is oyster mushroom counseling and making health drinks. This activity produces processed products from oyster mushrooms such as health drinks that can increase the selling value of oyster mushrooms and increase the creativity of human resources in Tanjung Johor Village, Pelayangan District Jambi City.

scholarly journals POTENSI BERBISNIS DONAT CHARCOAL

2020 ◽  
Vol 12 (2) ◽  
pp. 72-90
Author(s):  
Natasha Christiani ◽  
Rakhdiny Sustaningrum
Keyword(s):  
Active Substance ◽  
Oil And Gas ◽  
Healthy Lifestyle ◽  
Manufacturing Sector ◽  
Processed Food ◽  
Working Capital ◽  
Men And Women ◽  
Business Opportunities ◽  
Food And Beverage ◽  
Processed Products

Charcoal is an active substance that is beneficial for health, now a trend is starting to be used as a mixture of processed food that adds aesthetics. Donuts are one of the processed products that are researched and have the opportunity to become a business among other products since the growth in business opportunities in The food and beverage sub-sector contributed more than one third of the GDP of the non-oil and gas manufacturing sector in the first Quarter of 2018, amounting to 35.39%, is the biggest contributor compared to other sectors. The charcoal donut has men and women between range 15 - 45 years, consumers who like sweet snacks, have a healthy lifestyle, and live in the Jabodetabek area become a potential targeted market. As counted, financial  projection with total initial funding requirements and required working capital are Rp. 58,107,500 in total and projected profit in 2020 is estimated Rp. 21,646,000 and increased to Rp. 445,330,500 in 2024.

scholarly journals Pemberdayaan Masyarakat Kecamatan Nawangan, Kabupaten Pacitan Melalui Penganekaragaman Olahan Daun Cincau Hitam

2018 ◽  
Vol 2 (2) ◽  
pp. 40
Author(s):  
Ardhea Mustika Sari ◽  
Sumani Sumani ◽  
Diffah Hanim ◽  
Supriyadi Supriyadi
Keyword(s):  
Community Service ◽  
Economic Value ◽  
Food Products ◽  
Community Empowerment ◽  
Processed Food ◽  
Service Program ◽  
High Fiber ◽  
Antioxidant Content ◽  
Three Stages ◽  
Processed Products

Black cincau leaf (Mesona palustris BL) is one of the main commodities of Nawangan District, Pacitan Regency which has high fiber and antioxidant content. In general, the cincau leaves produced at Nawangan are only sold in the form of dried leaves so that their economic value is low. Processing of dried black grass jelly leaves into processed food products can increase its economic value. The problem faced by the Nawangan community in an effort to increase the economic value of cincau leaves is that the Nawangan people do not yet have the skills and knowledge regarding various forms of processed which have a higher selling value. Through the Community Empowerment Community Service program, efforts are made to diversify processed products of black cincau leaves in the form of pastry products (nastar and cookies). This program aims to improve the skills of the Nawangan community in processing black cincau leaves into several food products that have high selling value. This activity was carried out in three stages, namely socialization, implementation of training and monitoring. The outputs produced in this activity are processed products of black cincau leaves which are expected to be the superior products of the Nawangan District.

scholarly journals The Calorie and Nutrient Density of More- Versus Less-Processed Packaged Food and Beverage Products in the Canadian Food Supply

Nutrients ◽  
2019 ◽  
Vol 11 (11) ◽  
pp. 2782 ◽  
Author(s):  
Laura Vergeer ◽  
Paige Veira ◽  
Jodi T. Bernstein ◽  
Madyson Weippert ◽  
Mary R. L’Abbé
Keyword(s):  
Saturated Fat ◽  
Classification Systems ◽  
Dietary Recommendations ◽  
Free Sugars ◽  
University Of Toronto ◽  
Nutrient Density ◽  
Food And Beverage ◽  
Processed Products ◽  
Packaged Food ◽  
The University

The association between the degree of processing and healthfulness of foods remains unclear. Most evidence of this relationship is based on dietary intake surveys rather than individual products and varies depending on the food processing classification system used. This study aimed to compare the nutritional quality of more- versus less-processed packaged foods and beverages in Canada, using a large, branded food database and two processing classification systems. Nutritional information for products (n = 17,269) was sourced from the University of Toronto FLIP 2017 database. Products were categorized using the NOVA and Poti et al. processing classification systems. Calories, sodium, saturated fat, total and free sugars, fibre and protein per 100 g (or mL) were examined by processing category using descriptive statistics and linear regression. Overall, the most-processed products under both systems were more likely to be lower in protein, and higher in total and free sugars, compared with less-processed foods (p < 0.05); the direction and strength of the association between other nutrients/components and level of processing were less consistent. These findings demonstrate that calorie- and nutrient-dense foods exist across different levels of processing, suggesting that food choices and dietary recommendations should be based primarily on energy or nutrient density rather than processing classification.

scholarly journals SOSIALISASI PRODUK OLAHAN MAKANAN DAN MINUMAN ALAMI SEBAGAI UPAYA PENINGKATAN IMUN DI TENGAH PANDEMI COVID-19 PADA MASYARAKAT KELURAHAN PETOAHA KECAMATAN ABELI KOTA KENDARI SULTRA

Sarwahita ◽  
2021 ◽  
Vol 18 (01) ◽  
pp. 50-60
Author(s):  
Muhammad Zakir Muzakkar ◽  
Thamrin Azis ◽  
Muh. Nurdin ◽  
Maulidiyah ◽  
Muh. Natsir ◽  
...  
Keyword(s):  
Health Care ◽  
Medicinal Plants ◽  
Virus Disease ◽  
Natural Food ◽  
Processed Food ◽  
Public Health Emergencies ◽  
Second Stage ◽  
Food And Beverage ◽  
Processed Products ◽  
National Disaster

Abstract Natural food and beverage processing is the result of natural food processing sourced from family plants which are usually grown in the yard around the house. Natural processed food and beverage products are not only nutritious and nutritional enhancer but also as cooking spices that contain high antioxidants. Utilization of natural processed food and beverage products as an effort to prevent disease, health care during public health emergencies and especially during the national disaster for the corona virus disease 2019 (COVID-19). The socialization of natural processed food and beverage products is carried out in three stages. The first stage is to prepare and select the types of medicinal plants that are often planted by the Petoaha community around the house. The second stage is material education about the benefits of family medicinal plants (TOGA), processed natural food and beverage products, as an effort to increase immunity in the midst of the COVID-19 pandemic. While the last stage is to provide an explanation of how to process food and beverage ingredients and to clarify the use of natural food and beverage processed products as health care, increase immunity and disease prevention during the COVID-19 pandemic. The result of this activity is to increase the knowledge, insight and awareness of the Petoaha community about the importance of planting TOGA plants and their processed food or beverage products to increase immunity during the Covid 19 pandemic..   Abstrak Pengolahan makanan dan minuman alami merupakan hasil olahan pangan alami yang bersumber dari tanaman keluarga yang biasanya ditanam di pekarangan sekitar rumah. Produk makanan dan minuman olahan alami tidak hanya berkhasiat dan penambah gizi tetapi juga sebagai bumbu masak yang mengandung antioksidan yang tinggi. Pemanfaatan produk olahan makanan dan minuman alami sebagai upaya pencegahan penyakit, pemeliharaan kesehatan pada saat keadaan darurat kesehatan masyarakat dan khususnya pada saat bencana nasional penyakit virus corona 2019 (COVID 19). Sosialisasi produk olahan makanan dan minuman alami dilakukan dalam tiga tahap. Tahap pertama yaitu menyiapkan dan menyeleksi jenis tanaman obat yang sering ditanam masyarakat Petoaha di sekitar rumah. Tahap kedua adalah edukasi materi tentang manfaat tanaman obat keluarga (TOGA), olahan produk makanan dan minuman alamiah, sebagai upaya peningkatan imunitas di tengah pandemi COVID-19. Sedangkan tahap terakhir yaitu memberikan penjelasan tentang cara mengolah bahan makanan dan minuman serta memperjelas penggunaan produk olahan makanan dan minuman alami sebagai perawatan kesehatan, peningkatan immun dan pencegahan penyakit selama pandemi covid 19. Hasil dari kegiatan ini adalah untuk meningkatkan pengetahuan, wawasan dan kesadaran masyarakat Petoaha tentang pentingnya menanam tanaman TOGA dan produk olahan makanan atau minumannya guna meningkatkan imun pada saat pandemi Covid 19.

Ultra-processed foods and the limits of product reformulation

2017 ◽  
Vol 21 (1) ◽  
pp. 247-252 ◽  
Author(s):  
Gyorgy Scrinis ◽  
Carlos Augusto Monteiro
Keyword(s):  
Fatty Acids ◽  
Emerging Markets ◽  
Dietary Patterns ◽  
Processed Foods ◽  
Processed Food ◽  
Minimally Processed ◽  
Free Sugars ◽  
Food And Beverage ◽  
Important Means ◽  
Processed Products

AbstractThe nutritional reformulation of processed food and beverage products has been promoted as an important means of addressing the nutritional imbalances in contemporary dietary patterns. The focus of most reformulation policies is the reduction in quantities of nutrients-to-limit – Na, free sugars, SFA,trans-fatty acids and total energy. The present commentary examines the limitations of what we refer to as ‘nutrients-to-limit reformulation’ policies and practices, particularly when applied to ultra-processed foods and drink products. Beyond these nutrients-to-limit, there are a range of other potentially harmful processed and industrially produced ingredients used in the production of ultra-processed products that are not usually removed during reformulation. The sources of nutrients-to-limit in these products may be replaced with other highly processed ingredients and additives, rather than with whole or minimally processed foods. Reformulation policies may also legitimise current levels of consumption of ultra-processed products in high-income countries and increased levels of consumption in emerging markets in the global South.

scholarly journals Degree of processing and nutritional value of children’s food products

2021 ◽  
pp. 1-8
Author(s):  
Célia Regina Barbosa de Araújo ◽  
Karla Danielly da S Ribeiro ◽  
Amanda Freitas de Oliveira ◽  
Inês Lança de Morais ◽  
João Breda ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Saturated Fat ◽  
Food Product ◽  
Food Products ◽  
Nutritional Composition ◽  
Retail Stores ◽  
Processed Food ◽  
Minimally Processed ◽  
Cross Sectional ◽  
Processed Products

Abstract Objective: This study aimed to characterise the availability, the nutritional composition and the processing degree of industrial foods for 0–36-month-old children according to the neighbourhoods affluence. Design: A cross-sectional exploratory study. Setting: All food products available in retail stores for children aged 0–36 months were analysed. Data collection took place in two neighbourhoods, comparing two different sociodemographic districts (high v. low per capita income), Campanhã and Foz do Douro in Porto, Portugal. Participants: A total of 431 commercially processed food products for children aged 0–36 months which are sold in 23 retail stores were identified. Food products were classified according to their processing degree using the NOVA Food Classification System. Results: For NOVA analysis, of the 244 food products that were included 82 (33·6 %) were minimally processed, 25 (10·2 %) processed and 137 (56·1 %) ultra processed. No food product was classified as a culinary ingredient. The products included mostly cereals, yogurts, prevailed in high-income neighbourhoods for the 0–6-month-old group. It was observed that some categories of ultra-processed food (UPF) presented higher amounts of energy, sugars, saturated fat and salt than unprocessed/minimally processed products. Conclusions: The high availability of UPF offered for 0–36-month-old children should be considered when designing interventions to promote a healthy diet in infancy.

scholarly journals PERAN SEO DALAM MENINGKATKAN RELIABILITAS PEMASARAN PRODUK VIA MEDIA ONLINE PADA FORUM MUSLIMAH DEPOK

DEDIKASI PKM ◽  
2020 ◽  
Vol 1 (1) ◽  
pp. 21
Author(s):  
Ahmad Maulana Irfanudin ◽  
Didi Sunardi ◽  
Ratna Sari ◽  
Imbron Imbron ◽  
Nariah Nariah
Keyword(s):  
Search Engine ◽  
Community Service ◽  
Online Media ◽  
Positive Role ◽  
Campus Environment ◽  
Search Engine Optimization ◽  
Content Search ◽  
Service Activities ◽  
The Right ◽  
The University

The purpose of Community Service Activities (PKM) is to carry out one of the three obligations of the Tri Dharma Perguruan Tinggi. In addition, it is expected that by serving the community, the existence of higher education institutions can contribute to the development and application of knowledge to the community. The method of activity used is to visit the Forum Muslimah Depok, Al-Awwal Mosque, addressed on Jalan Mawar Raya, Depok Jaya and look for problems that are in place so as to provide the right solution in motivating members who has business or UMKM in Depok, West Java, especially for Jama’ah Masjid Al Awwal Masjid Depok Jaya and gave training there on 01-03 October 2019. This training aims to develop the ability to increase marketing through online media with SEO methods and techniques (Search Engine Optimization) for Muslimah Forum members, Al-Awwal Mosque, Depok Jaya. The results of community service activities (PKM) obtained indicate that prior to the implementation of PKM, Depok Muslimah Forum members did not yet know the terms related to product marketing via online media, but after the implementation of activities known members of the Depok Muslimah Forum could understand the basics of content creation with simple SEO rules. PKM activities play a positive role in increasing the knowledge and skills of participants in creating SEO-based content The knowledge gained in Community Service this time is expected to be able to provide enthusiasm especially for the lecturers and other academicians of the University of Pamulang in providing material counseling, motivation and contributing to the public in and outside the campus environment of the University of PamulangKeywords: Content, Search Engine Optimization, Online

scholarly journals PELATIHAN DAN PENDAMPINGAN PEMBUATAN ANEKA OLAHAN MAKANAN PENDAMPING ASI (MP-ASI) BERBAHAN PANGAN LOKAL KAYA NUTRISI

2019 ◽  
Vol 3 (2) ◽  
pp. 115
Author(s):  
Septian Emma Dwi Jatmika Jatmika ◽  
Siti Kurnia Widi Hastuti2
Keyword(s):  
Community Service ◽  
Local Food ◽  
World Health ◽  
Local Foods ◽  
Basic Principles ◽  
The Public ◽  
Under Five ◽  
Who Standards ◽  
Processed Products ◽  
Health Organization

This Community Service and Empowerment Program offers solutions to overcome problems encountered in Sedayu, especially the under-five health problems, such as the lack of knowledge about the provision of MP ASI according to World Health Organization (WHO) standards, the lack of utilization of quality local foods for MP-ASI and many the provision of instant breastfeeding by mothers in infants, the provision of MP-ASI is less appropriate with the duration, frequency, texture and variation according to age stage and the lack of attention of parents related to the growth of infants. The data shows that there are many toddlers in Sedayu who suffer from malnutrition and even malnutrition and stunting (short). The purpose of this community service is to improve the community's knowledge about the making of MP ASI by optimizing the existing local wisdom. The hope of this program can improve the knowledge, behavior and health status of children under five. The target of this program is the mother of the students from the students of  TK ABA Argomulyo, TK ABA Sedayu and TK Tapen, Sedayu Subdistrict, Bantul who have under five children. Activities undertaken include training on the basic principles of MP-ASI, training on making and assisting various processed MP-ASI using quality local food. And held a mini gallery of processed products of various variations of ASI MP using quality local food to promote MP ASI products to the public.

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