Study of Ami Maka Ana ( Traditional Fermented Buffalo Milk ) as Nutritional Food at Los Palos East Timor

The study was conducted  to determine the public attitude toward the existence of traditional food ami maka-ana (AMA)prepared by addition of maka wele( alip-bark) in to buffalo milk at Locales. The method used were explorative and laboratory research, for determining the location was based on the method of purposive sampling, in which 4 villages  in the sub district of Locales was chosen as the location of the study. The samples of AMA were collected from each village which were tested organoleptically and chemical composition at  Food Nutrition Laboratory of FTP-Unud Denpasar, Bali, Indonesia.  The results showed that Panelists were like the taste and overall acceptance by its characteristics such as moisture ( 50.15%),  ash ( 2.00%), protein (18.15%), fat( 20.78%,) lactose( 3.68%), total acidity( 0.86%,),  total solids ( 49.95%) ,   total solids non fat ( 34.71%),  total count (5.65 x 104 CFU/g) and lactic acid bacteria ( 2.15 x 104 CFU/g)

Factors Associated With Contraceptive Use In Reproductive Age Couples

Mothers are family members who play an important role in family life. Maternal deaths that occur in every minute at every day are mostly caused by complications related to pregnancy, childbirth, and puerperal. Contraceptive use in reproductive age couples is one of the strategies of the family planning to reduce maternal mortality. This study aimed to investigate the factors associated with contraceptive use in reproductive age couples. This study used a correlational design with a cross-sectional approach. The samples were 56 people selected using a non-probability sampling technique, i.e., purposive sampling.  Data were analyzed using Rank Spearman test and contingency coefficient test. The results showed that there was a correlation between contraceptive use and factors of age, education, employment, customs / culture and quality of family planning services with a p-value of <0.05. This study recommends that Mengwi Public Health Center I provide a counseling room for family planning acceptors and increase the schedule of family planning services as well as improve the quality of health workers especially in giving counseling about contraceptive use

Identification of A-3ctive Component in Plant of Rampelas (Ficusampelas) as a Natural Coagulant in the Making of Traditional Soft Cheese

The purpose of this study is to obtain alternative materials that can be used as a substitute for rennet which until now still has a high price and must be imported in the process of making soft cheese. Specific objectives to be achieved in this research are: to know the components of active compound found in the stem bark of the rampelas plants (Ficusampelas) (SBR) which can act as coagulant in soft cheese making process, to know what main component has the biggest role as Coagulant in soft cheese making process, to know the proper concentration of bark of rampelas (Ficusampelas) stem bark in the process of making soft cheese so that soft cheeses can be produced with the best characteristics. The results of the study concluded that SBR can be used as coagulant on the making of traditional soft cheeses of rampelas with a minimum concentration of 0.25%. The characteristics soft cheeses resulting product have water content 66-70%; protein: 16-21%, and the texture is rather soft. In addition, of tannin and phenolic compounds, indicate that the tradisional rampelas cheese (TRSC) can be developed into a functional Soft cheese against certain diseases. Keywords: rennet, natural coagulant, stem bark of the rampelas, traditional soft chees

SOSIALISASI DAN PELATIHAN PEMANFAATAN TEKNOLOGI SEDERHANA PADA PEMBUATAN PREPARAT BASAH BIOLOGI UNTUK MENINGKATKAN KETERAMPILAN GURU DAN SISWA DI SMA NEGERI 1 MENGWI

Untuk meningkatkan mutu  pengajaran  di  bidang biologi  tidak  cukup  hanya  dilakukan  dengan memahami materi di ruang kelas saja,  namun perlu didukung dengan kegiatan praktikum di laboratorium (Puger, 2012).  Tujuan kegiatan PkM ini adalah melatih guru dan para siswa/siswi dalam pembuatan preparat basah/ segar Biologi yang akan dimanfaatkan dalam melaksanakan praktikum di laboratorium, untuk  mendukung  proses  belajar  mengajar Biologi di kelas. Kegiatan pengabdian kepada masyarakat ini diikuti  peserta  sebanyak  30  siswa/i  dan  Guru- Guru Biologi SMA Negeri 1 Mengwi diawali dengan tahap observasi, dilanjutkan dengan sosialisasi tentang materi pengabdian sesuai topik yang akan diberikan kemudian dilanjutkan dengan kegiatan pelatihan/pendampingan secara praktek  langsung untuk membuat preparat basah di laboratorium. Preparat basah yang dihasilkan pada saat pelatihan dengan metode template stomata ada 3 macam   preparat yaitu  preparat stomata pada daun Rhoeo discolor, trikoma pada daun durian (Durio zibethinus), trikoma pada daun waru  (Hibiscus tiliaceus) dan 1 preparat sel epitel  mukosa pipi. Kegiatan pengabdian ini diharapkan dapat memberikan pemahaman yang dapat meningkatkan keterampilan Guru- Guru Biologi dan siswa-siswi dalam membuat preparat  basah  pada saat praktikum di laboratorium

KURSUS SINGKAT DAN PELATIHAN PENGOLAHAN SALAK MENJADI DODOL SALAK DI DESA SIBETAN KECAMATAN BEBANDEM KABUPATEN KARANGASEM

ABSTRACT The farmers of salaks, the snake fruits of Sibetan Village have encountered the price tumble during the harvest time. The bumper crops during the harvest while at the same time there is a steady demand on it, as well as that there has not been an effort to process the abundant crops into a preserved foods are considered to be the main factors that cause its price drop.Training and short course have been conducted to introduce the way how to process the fruits into dodol salak, a sticky cake made of the salak fruit as the main material, by conducting the lecturing and practicing method. The participants were members of family welfare organization (PKK) and the local housewives from Telutug of Sibetan village with the total number of 32 participants, and most of them are the farmers of salaks. The process of making the dodol salak comprises the following steps : the collection and selection of the fruits, peeling and coring the fruit, steaming, mashing the fruits into a pulp, the mixing with coconut milk, palm sugar and sticky rice floor in the bowl, mixing and boiling the mixture within 120 minutes, cooling down and then it is molded and wrapped.The result of the training shows that the participants were really enthusiastic, it could be seen by the abundant of questions raised either during the lecture, discussion as well as during the practice of making the dodol salak itself. It is expected that by introducing the way how to process the fruits into dodol will improve the skill and knowledge of the local people in general and especially for those of PKK members and the housewives. The food processing into dodol salak may bring about many advantages such as the diversification of the fruit processed-product, giving the added value to the fruit, to lengthen the storage time and to improve the appearance and quality of the product.</div

Deteksi Dini Gejala Dengue Shock Syndrome Pada Masyarakat Awam di Lingkungan Banjar Buana Desa Kelurahan Padangsambian

ABSTRAK Demam berdarah merupakan salah satu endemic yang teerjadi di Indonesia hampir setiap tahunnya. Kasus tahun 2021 mencapai 2.185 menderita demam berdarah hingga bulan Agustus 2021. Selain menghadapi pandemic COVID-19, masyarakat Kota Denpasar juga menghadapi permasalah Demam berdarah dengan jumlah kasus 35 sampai 45 orang setiap bulannya. Permasalahan bagi masyarakat awam yang paling ditakutkan adalah kondisi renjatan demam dengue atau Dengue Shock Syndrome. Kegiatan ini berupaya untuk memberikan pengetahuan dan kesadaran terkait dengue shock syndrome agar mampu menjadi penolong dalam keluarga dengan cara mengindetifikasi gejala dengue shock syndrome dengan tepat. Pengadian Kepada Masyarakat ini menggunakan tiga metode yaitu survey lapangan untuk mengobservasi kondisi lingkungan dan kebiasaan masyarakat terkait Pemberantasan Sarang Nyamuk (PSN), memberikan ceramah dan diskusi terkait dengue shock syndrome, dan melakukan demostrasi penggunaan bubuk abate. Survey lapangan ditemukan terdapat 29 Kepala Keluarga (KK) yang berada dilingkungan tersebut dan 58,6% menggunakan ember sebagai bak mandi. Setelah diberikannya penyuluhah dengue shock syndrome 85,3% masyarakat memiliki pengetahuan sedang dan masyarakat mampu melakukan demonstrasi penggunaan bubuk abate dengan benar. Pengetahuan dan keterampilan masyarakat terkait deteksi dini gejala dengue shock syndrome Sebagian besar memiliki pengetahuan sedang dan pemberian informasi dan peningkatan pengetahuan harus tetap digalakkan dengan teratur agar kesadaran masyarakat akan bahaya dengue shock syndrome tetap baik. Kata Kunci: Dengue Shock Syndrome, Deteksi Dini, Masyarakat Awam  ABSTRACT Dengue fever is one of the endemics that occurs in Indonesia almost every year. Cases in 2021 reached 2,185 suffering from dengue fever until August 2021. In addition to facing the COVID-19 pandemic, the people of Denpasar City are also facing the problem of dengue fever with 35 to 45 cases every month. The most feared problem for ordinary people is the condition of dengue fever shock or Dengue Shock Syndrome. This activity seeks to provide knowledge and awareness regarding dengue shock syndrome in order to be able to be a helper in the family by correctly identifying the symptoms of dengue shock syndrome. This Community Service uses three methods, namely field surveys to observe environmental conditions and community habits related to the Eradication of Mosquito Nests (PSN), giving lectures and discussions related to dengue shock syndrome, and demonstrating the use of abate powder. The field survey found that there were 29 households (KK) in the neighborhood and 58.6% used a bucket as a bath. After being given dengue shock syndrome counseling, 85.3% of the community had moderate knowledge and the community was able to demonstrate the use of abate powder correctly. Community knowledge and skills related to early detection of symptoms of dengue shock syndrome Most of them have moderate knowledge and the provision of information and knowledge improvement must be encouraged regularly so that public awareness of the dangers of dengue shock syndrome remains good. Keywords: Common People, Dengue Shock Syndrome, Early Detectio

KURSUS SINGKAT DAN PELATIHAN PENGOLAHAN SALAK MENJADI DODOL SALAK DI DESA SIBETAN KECAMATAN BEBANDEM KABUPATEN KARANGASEM

ABSTRACT The farmers of salaks, the snake fruits of Sibetan Village have encountered the price tumble during the harvest time. The bumper crops during the harvest while at the same time there is a steady demand on it, as well as that there has not been an effort to process the abundant crops into a preserved foods are considered to be the main factors that cause its price drop. Training and short course have been conducted to introduce the way how to process the fruits into dodol salak, a sticky cake made of the salak fruit as the main material, by conducting the lecturing and practicing method. The participants were members of family welfare organization (PKK) and the local housewives from Telutug of Sibetan village with the total number of 32 participants, and most of them are the farmers of salaks. The process of making the dodol salak comprises the following steps : the collection and selection of the fruits, peeling and coring the fruit, steaming, mashing the fruits into a pulp, the mixing with coconut milk, palm sugar and sticky rice floor in the bowl, mixing and boiling the mixture within 120 minutes, cooling down and then it is molded and wrapped. The result of the training shows that the participants were really enthusiastic, it could be seen by the abundant of questions raised either during the lecture, discussion as well as during the practice of making the dodol salak itself. It is expected that by introducing the way how to process the fruits into dodol will improve the skill and knowledge of the local people in general and especially for those of PKK members and the housewives. The food processing into dodol salak may bring about many advantages such as the diversification of the fruit processed-product, giving the added value to the fruit, to lengthen the storage time and to improve the appearance and quality of the product. </em