Indonesia Conference Directory

Corresponding Author
Kania Ratnasari

Institutions
Universitas Sahid, Bogor Agricultural University

Abstract
Foodservice system is an important issue in educational institutions, including Islamic boarding schools. Nutrition intake for children and adolescents needs to be considered especially those who study with dormitory facilities and do not live with parents because usually spend a lot of time for various dense activities at school and in the dormitory. This study aims to analyse the implementation of foodservice system and improving nutrition knowledge of students and food handler of RQ Daarut Tarbiyah Depok, West Java. This activity was held on December 2018 – January 2019 into RQ Daarut Tarbiyah Depok, West Java. The subjects of this activity were food handler and students. Nutrition education was given to students and food handler to improve nutrition knowledge, especially about the benefits of adequate nutrition in accordance with the needs at the age of adolescents and children, and the importance of maintaining a healthy body through the consumption of adequate amounts and types of food. Besides that, the foodservice system mostly was not in compliance in several standards such as menu planning, storing, and personal hygiene and sanitation. In conclusion, improving nutrition knowledge for students and food handlers in Islamic boarding schools and also good implementation of foodservice system is important to ensure a good nutritional status for students.

Keywords
Food Handler, Foodservice System, Islamic Boarding School, Students

Topic
Food Technology and Security

Link: https://ifory.id/abstract/jZUtPWHmFXcp

Corresponding Author
Shanti Pujilestari

Institutions
Universitas Sahid

Abstract
Mothers knowledge in processing vegetable and fruit-based beverage products that have the potential to add value is still lacking. The community does not see any business opportunities from raw materials for vegetables and fruits. Besides these two things, the vegetable and fruit planting program for urban homes with narrow yard has been carried out in the previous service program. This activity can result in an excess harvest. The proposed solutions are: (1) Holding active participation activities in PKK group; (2) Motivation for increasing processed vegetables and fruit based drinks is hed; (3) training for processing vegetable and fruit-based beverage products. The methods in this program are: (1) Participatory approach of PKK group; (2) Providing motivation for participants to increase the value of vegetables and fruit; and (3) training on processing vegetables and fruit based beverage products. The results of the activities are: (1) Active participation in PKK has been carried out; (2) Motivation has been done for participants to increase the value of vegetables and fruit; and (3) training for processing vegetable and fruit-based beverage products has been conducted.

Keywords
Diversification, Fruit, Vegetable, Beverage, Greening, PKK Group

Topic
Food Technology and Security

Link: https://ifory.id/abstract/T8rJpn2fUcwx

Corresponding Author
Acep Hidayat

Institutions
(a) Lecturer University Mercu Buana

Abstract
During the first quarter of 2019, from January to March 2019 there were 45 fire incidents in the city of Bekasi with losses ranging from Rp. 2,365,000,000 (based on data from the Bekasi City fire dept Service). From 45 events in the city of Bekasi, 3 of them occurred in Jatisampurna sub-district. Based on the type of object 45 events 15 of which are residential houses.With the data above, it can be said that the risk of fire can cause material and immaterial losses and can also cause trauma to fire victims. The importance of knowledge and information on fire hazard mitigation and how mitigation measures against fire hazards need to be conveyed to people who live in densely populated areas where the risk of fire is quite large. Laws or regulations on fire are not yet widely owned by most regions, so there are no special rules that can be covered in relation to fire risk.

Keywords
Fire, Dense Population, Mitigation

Topic
Food Technology and Security

Link: https://ifory.id/abstract/ka3GzjB47YcN

Corresponding Author
Dedik Romahadi

Institutions
a) Mechanical Engineering, Mercu Buana University
Jl. Meruya Selatan No. 1, Kembangan, West Jakarta 11650, Indonesia
*dedik.romahadi[at]mercubuana.ac.id

Abstract
Based on observations, tofu home industry in several places in the city of Jakarta still uses conventional production methods. The printing and press process using conventional methods takes a long time the equipment used to print and press tofu is teak. According to home industry owners know to press 100 tofu in one container takes about 20 minutes. The process of producing tofu with a conventional system is less effective and efficient because it requires a long period of time. Based on these problems, the aim of this project is to socialize the new method of using the Automatic Tofu Press Tool so that it is useful in providing knowledge to the SME (Small Medium Enterprise) tofu community about more efficient and shorter press processes, and produces uniform production of both the texture and thickness of tofu produced.

Keywords
tofu automatic press, home industry, SME.

Topic
Food Technology and Security

Link: https://ifory.id/abstract/Kk46UGmAtvFy

Corresponding Author
Intan Nurul Azni

Institutions
Sahid Jakarta University

Abstract
The Sahid University Jakarta canteen is a canteen which is located at Prof. Dr. Soepomo, SH No. 84, Tebet South Jakarta. The counters were sheltered by the Employee Union of Sahid University, Jakarta. The Sahid University Jakarta cafetaria is able to accommodate 15 counters for catering business. Currently the food and beverage products sold in the Sahid Jakarta canteen are still in conventional method so that consumers are limited to the academic community of Sahid Jakarta University and the community around the campus. This study aimed to assess the services offered by Sahid Jakarta University canteen. This study also to determine the level of satisfaction of Sahid Jakarta University canteen customers on the canteen services, and to identify the problems encountered on the services. Most of customer of this canteen are 16-25 years old (84%) and half number of visitors are senior high school educational background (50%). More than half number of visitors come to Sahid Jakarta University ocassionally (58%). At the quality of products data, more than half number of customers feel satisfied with the taste, price, and portion of foods and drinks are sold at Sahid Jakarta University Canteen while more than half number of customers don-t feel satisfied with the hygiene, variation, and product display. At the quality of service data, more than half number of customers don-t feel satisfied with the affordability, convenience, supporting facilities, sanitation, accessibility and waiter-s tidiness of Sahid Jakarta University Canteen. But more than half customers feel satisfied with waiter-s politeness, safety feeling, speed of service, accuracy, and seller-s the responsiveness of Sahid Jakarta University Canteen.

Keywords
Canteen, customer satisfaction; food service; quality of product, quality of service

Topic
Food Technology and Security

Link: https://ifory.id/abstract/a3JFuUePZ8XK