The Education on the Prevention of the Spread of the Covid-19 by Provisions of Handwashing Facilities and Masks

The covid-19 is an infectious disease caused by the coronavirus, which has become a pandemic worldwide, including Indonesia. One of the red zones of positive cases is Bogor Regency, with its case counts consistently increasing every day. To prevent the spread of the covid-19, education and provision of facilities are therefore needed. This community service activity aimed to educate and instill awareness among the residents, peddlers, online motorcycle taxi drivers, and cleaners about preventing the spread of the covid-19 through handwashing facilities and masks. The community service activity was carried out in RW 13, Padasuka Village, Ciomas District, Bogor Regency. This activity began with the placement of posters in strategic locations and direct instructions on preventing the covid-19. In addition, 100 masks were distributed to the residents, peddlers, online motorcycle taxi drivers, and cleaners who were still actively working in RW 13, Ciomas District. Ten handwashing facilities were also provided in strategic locations. The results showed that the counseling and mentoring managed to nurture the residents' awareness to wash hands and wear masks correctly. The monitoring process also indicated that residents were becoming increasingly concerned about maintaining cleanliness and wearing masks correctly when doing outdoor activities. This service activity fostered new habits of the residents, peddlers, online motorcycle taxi drivers, and cleaners to wash their hands properly and wear masks during the pandemic.

Design of Portable Coffee Dryer in Kabawetan District, Kepahiang Regency

The statistical data of the Kepahiang Regency in 2018 shows that more than 90% of Kabawetan people worked in the agricultural sector as vegetable and coffee farmers. Due to the hilly morphology of the settlements, the settlement configurations should conform with the land contours. As the majority of the coffee farmers have limited land for drying the harvested coffee, portable architectural technology can then help overcome the problems with the limited house yard. This tool is used as a space for drying their coffee, especially during the rainy season. The method to transfer the portable coffee dryer design to the communities is by training them how to use the technology and introducing it with the help of props (prototypes). This introductory training was conducted for the Permata Sari farmer group in the farmer's house yard in Bukit Sari Village, Kabawetan District. The training activities included coordinating with the involved farmers, making coffee dryer designs, testing simple tools, and introducing the mobile coffee dryer technology to Permata Sari farmer group members in Bukit Sari Village, Kabawetan District Kepahiang Regency. Portable coffee dryers are urgently needed considering the contoured lands, limited space, and the frequency of rainy days in Kabawetan exceeds that of sunny days. However, this tool still requires further development, where it can be used as a sorting tool, particularly for sorting out the red pickled coffee that is dried using this tool.

Building the Capacity and Knowledge about Coral Rehabilitation of Tour Guides in Lemukutan Island

The coral reef ecosystem is one of the marine tourism attractions on Lemukutan Island, West Kalimantan. However, currently, some locations are in a relatively degraded condition, which should be addressed. One solution to this problem is coral transplantation activities involving tour guides. As part of the effort to rehabilitate the coral reef habitats, the Aquatic Resource Management Department, Faculty of Agriculture, Nahdlatul Ulama University, West Kalimantan, conducted community development activities to increase the capacity and knowledge of tour guides regarding coral reef ecosystems and coral transplantation techniques. This training was attended by fifteen tour guides from the Lemukutan Guide Group and ARTUNA (Anak Remaja Teluk Cina) Group. The participants were previously trained under PT Pertamina (Persero) and Yayasan Jejak Pesisir Nusantara. This training was carried out in three stages: (i) materials presentation and discussions, (ii) direct practice on the field, and (iii) evaluation. The post-test results showed that the training had increased participants' understanding of coral reef ecosystems and coral transplantation techniques by 40,00% and 33,33%, respectively.

The Training of Fruit Leather Mango Processing in Kaibobu Village, West Seram District, West Seram Regency

Mangoes are a widely available type of fruit during the harvest seasons in Kaibobu Village, West Seram, Western Seram Regency, Maluku Province. However, there have been no innovative measures to preserve the mangoes to be consumed outside their harvest seasons. Thus, there should be a training program that focuses on mango processing techniques employed to increase the storability of these mangos while maintaining their nutrient compositions. One such technique is fruit leather. Targeting the family empowerment women groups in Kaibobu Village, the training activities aimed to boost the people’s knowledge and skills in utilizing the potentials of mangoes processed into fruit leather. The activities included both education and training sessions. These community service activities have run well and provided various benefits to the people of Kaibobu Village. The community participation in the program was also evident, as seen from their enthusiasm when they joined both education and training sessions. The participants have garnered more knowledge about mangoes’ nutritional values, technology to process mangoes into fruit leather, and product packaging through the education activities. They also better understood the importance of mango processing and had better skills in processing mangoes into fruit leather. Lastly, the participants received the equipment needed to process their mangoes into fruit leather.

The Training of Health Cadre as an Effort to Prevent the Transmission of HIV/AIDS to Pregnant Women

The degree of public health in a country can be reflected in the number of health cases resulting in maternal and infant mortality. The mortality rates can further increase with the cases of HIV transmission from mother to child. Therefore, to mitigate this issue, there should be a program that can provide basic health services. One such program was once conducted in the Center for Public Health through VCT services. However, this program did not manage to lower the case counts as expected. The presence of midwives in the health facilities is observed to be inadequate in attracting pregnant women to undergo ANC services. Furthermore, there are still cases of delay in the pregnant women’s first visit to the health service, rendering it too late to identify pregnant women with HIV. The Mitra Village Development Program (PPDM) in Dolok Hataran Village, Siantar District, Simalungun Regency, was then conducted and enhanced the health cadres’ knowledge about the measures taken to prevent HIV/AIDS transmission from pregnant women to their babies, also able to provide counseling practices. The method of activity is training of 24 health cadres of Batu Anam Health Center, Simalungun Regency, and counseling practices with pregnant women. This activity succeeded in increasing the knowledge of cadres and cadres able to conduct counseling practices.

Mentorship in Developing Micro Enterpreneur of Rengginang Business in Babakan Mulya Village, Kuningan City, West Java

Besides working as a farmer, Mrs. Sutinah has run a business selling rengginang (a form of traditional rice cakes, popular as snacks and crisps as a side dish for main meals) since 2012. Mrs. Sutinah can be said to be the pioneer in the rengginang business around her village, Babakan Mulya, in the city of Kuningan, West Java. Nevertheless, in recent years, Mrs. Sutinah has been facing some challenges due to the emergence of competitors who offer a lower price than that of Mrs. Sutinah’s rengginang. This condition demotivates Mrs. Sutinah from developing her business because many people in the Babakan Mulya village prefer cheap rengginang, regardless of its quality. The purpose of this activity is to help develop Mrs. Sutinah’s rengginang business through three stages: pre-business mentoring, businessmentoring, and post-business mentoring. In the first stage of pre-mentorship, the community service team conducted interviews and field observations to identify the problems faced by Mrs. Sutinah’s business. The second stage involves direct mentorship given to Mrs. Sutinah, who can learn by directly implementing the concepts taught by the team to increase the competitive advantage of her products. In the final stage of post-mentorship, the team monitors and evaluates the success of the business and the actual implementation of the lessons given to Mrs. Sutinah. The pre-mentorship was conducted in one week, followed by the mentor’s accompaniment completed in four weeks. Meanwhile, monitoring and evaluation of Mrs. Sutinah’s engagement and implementation of the gained knowledge and skills were conducted periodically in the next four months after the mentorship ended. The outcomes revealed that the development and sustainability of micro entrepreneur need intensive mentorship, particularly by involving academia to ensure that the knowledge and skill transfer would be effective and consistently implement what they have learned

The Processing of Catfish into Nuggets as a Business Opportunity during the Covid-19 Pandemic

Catfish is a food ingredient that is readily widespread and can easily be cultivated, although the community might have relatively limited space. Catfish may also provide several business opportunities for the community amidst the covid-19 pandemic. One potentially profitable business idea is to process catfish into nuggets because nuggets are popular among both children and adults alike. Nuggets can also be used as a practical substitute for side dishes. This activity aims to provide training on how to process catfish into nuggets for the women from PKK (Family Welfare Development/Pembinaan Kesejahteraan Keluarga) and cadre programs in Lidah Wetan Gang VI, Lakarsantri, Surabaya. The program was held in PPT CERIA RT 3 RW 3, Lidah Wetan Gang VI, Lakarsantri, Surabaya. Before the training, all the necessary permits and information were obtained to ensure the program's success. The training activity shows how the catfish nuggets have a shape and texture of typical nuggets with their taste like chicken nuggets. However, what makes the catfish nuggets unique is that they still retain a slight distinctive catfish taste. It is expected that this activity will benefit the community, especially those interested in the catfish processing business.

The Application of Processing Technology for Jelly Candy Made with Lat Sea Grapes in Southeast Maluku Regency

Seagrapes (Caulerpa sp) thrive in the waters of the Kei Islands of Maluku and can be found throughout the year. However, they are hitherto only used as fresh vegetables. It turns out that sea grapes can be processed into various food and non-food products. The results of a field survey in Ohoi Village, Southeast Maluku, reveal that the community only uses lat as a vegetable and has not used lat as a processed food product. One reason is that the people in Ohoi Village are not aware of its health benefits. This indicates that lat in Ohoi Village has not been used optimally as a rawmaterial for the food and beverage industry despite its high nutritional and economic value. It will be beneficial for the coastal women's group in Ohoi Village to receive training on processing and producing lat-based food items. They can increase their knowledge and skills, thereby improving the welfare of coastal communities and their families. This community service aims to take advantage of the potential of lat sea grapes in Ohoi Village, Southeast Maluku, through the application of lat-based jelly candy processing technology, encouraging the coastal women in Southeast Maluku to become lat-based jelly candy entrepreneurs and resultantly increasing their productivity in the long run.

Strategic Learning Management Training during the Covid-19 Pandemic at SMKN 3 Depok

Schools from all grades from elementary to secondary levels in have recently adopted the so-called remote learning, whether online or offline. The relatively unfamiliar learning conditions triggered some panic, not only among students but also teachers and parents alike. This sudden change also caused a similar shock to the students at SMKN 3 Depok. Consequently, the students experienced decreased enthusiasm and motivation, and many teachers were affected in how they should meet the learning objectives. The strategic learning management training during pandemic for students is a solution to boost the students’ motivation and help organize their learning more strategically. The training method is conducted in material presentation, discussion, question and answer, and experience sharing sessions to 255 students of class X SMKN 3 Depok City. The outcome shows how this activity has reignited the students’ learning enthusiasm and motivation.

Teacher and Student Empowerment of SMKN 3 Pahunga Lodu through Making Seaweed Sticks (Eucheuma cottonii)

Seaweed-based processed products are still very limited in the East Sumba Regency despite the abundance and availability of seaweed (Eucheuma cottonii). Therefore, diversification of seaweedbased processed products is necessary. One such product is seaweed sticks. This activity was carried out at SMK Negeri 3 (SMKN 3) Pahunga Lodu, East Sumba Regency. The activity targeted teachers and students majoring in seaweed processing, agribusiness, and seaweed cultivation. The purpose of this activity was to empower teachers and students to produce seaweed-based products. The activities included a workshop, seaweed stick making, and mentoring. The workshop materials covered information on the nutritional content of seaweed and how seaweed sticks are made. The workshop was followed by implementing what was taught in the workshop by making the seaweed sticks. Then, mentoring was provided for three consecutive weeks. The result of this program is that the participants gained knowledge on how seaweed is processed into sticks. During the first week of mentoring, the participants produced 50 packages of 100 gr sticks, 29 packages of 80 gr sticks, and 3 jars of 120 gr sticks. In the second week, they managed to produce 89 packages of 100 gr sticks. On the third week and fourth weeks, 101 packages of 100 gr sticks and 70 packages of 100 gr sticks were produced, respectively. This shows that the participants were enthusiastic about producing and selling seaweed sticks. It is hoped that the participants will produce seaweed sticks continuously.