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Abstract
Thoyyiban halal food is a fundamental requirement for the Muslim community in terms of fulfilling nutritional needs. The significance of halal and thoyyiban food lies not only in its role as a source of nutrition but also in its contribution to mental and spiritual well-being. Presently, there is a pressing issue within the community concerning the lack of attention during the selection of processing materials and procurement efforts. Natural ingredients serve as an alternative to address this issue. Consequently, community empowerment aims to socialize and provide training in the production of food based on halal and thoyyiban principles using natural ingredients in the Merjosari village, Malang. The type of community service carried out involves engaging the community not only as the object but also as the subject of the community service. The participants in this activity include the representatives of the Women's Welfare Movement (PKK) from sub-districts 3 and 4 of Merjosari, Lowokwaru, Malang. The community members are provided with socialization and training regarding the production of food based on halal and thoyyiban principles using natural ingredients. The results of this community service activity demonstrate a positive response from the participants. Data indicates a good level of understanding among the participants regarding the content and practices, amounting to 75%. This is evidenced by the participants' ability to select halal and thoyyiban ingredients and create flavor enhancer products using shrimp shells and health drinks
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© 2022 Oleh authors. Lisensi Jurnal Solma, LPPM-Uhamka, Jakarta. Artikel ini bersifat open access yang didistribusikan di bawah syarat dan ketentuan Creative Commons Attribution (CC BY) license. (http://creativecommons.org/licenses/by/4.0/).
References
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References
Amir, H., Amida, N., & Nurhamidah, N. (2021). Sosialisasi Pengenalan Tentang Bahan Aditif Tambahan Pada Makanan dan Minuman. Andromeda: Jurnal Pengabdian Masyarakat Rafflesia, 1(1), 22–31. https://doi.org/10.33369/andromeda.v1i1.19112
Cahyaningtias, S., Martsacanita, D., & Fitria, N. (2019). Sosialisasi Pembuatan Penyedap Rasa Alternatif Di Desa Janti Sidoarjo. Jurnal Abadimas Adi Buana, 3(2), 17–22. https://doi.org/10.36456/abadimas.v3.i2.a2167
Diether, N. E., & Willing, B. P. (2019). Microbial Fermentation Of Dietary Protein: An Important Factor In Diet–Microbe–Host Interacfile:///Users/aaa/Downloads/19112-Article Text-43325-49780-10-20211114.pdftion. Microorganisms, 7(1). https://doi.org/10.3390/microorganisms7010019
Fatrikawati, H., & Hamidah, S. (2016). Pengaruh Pengetahuan Makanan Sehat Terhadap Kebiasaan Makan Kelas X Boga SMKN 4 Yogyakarta. Jurnal Pendidikan Teknik Boga Universitas Negeri Yogyakarta, 4(2), 1–9. http://journal.student.uny.ac.id/ojs/ojs/index.php/boga/article/viewFile/7300/6963
Hidayat, R., & Munshihah, A. (2021). Makanan Sehat dan Halal Dalam Al Quran. Al-Dhikra Jurnal Studi Quran & Hadis, 3(2), 161–176.
Hizbullah, M., & Haidir. (2020). Socialization of the Importance of Consuming Halal Food in Islam at PWBI Kwala Bekala. Jurnal Pengabdian Kepada Masyarakat MAJU UDA, Vol 1 No 3, 113–119. https://jurnal.darmaagung.ac.id/index.php/pkmmajuuda/article/view/883/741
Mashadi NS, Ghiasvand R, G, A., M, H., L, D., & Mofid MR. (2013). Anti-Oxidative and Anti-Inflammatory Effects of Ginger in Health and Physical Activity: Review of Current Evidence. International Journal of Preventive Medicine, 36–42.
N. K., P., Miwada, I. N. S., & Sriyani, N. L. P. (2020). Pengaruh Marinasi Rimpang Kencur (Kaempferis Galangal L) dan Lama Penyimpanan Pada Suhu Dingin Terhadap Kualitas Fisik dan Total Plate Count Daging Ayam Petelur Afkir. Majalah Ilmiah Peternakan, 23(2), 91. https://doi.org/10.24843/mip.2020.v23.i02.p08
Ratrani, R. D. (2009). Bahaya Bahan Tambahan Makanan Bagi Kesehatan. Momentum, 5(1), 16–22. https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja&uact=8&ved=2ahUKEwiQnr6vg7P0AhV_SGwGHQ1aD1IQFnoECAQQAQ&url=https%3A%2F%2Fmedia.neliti.com%2Fmedia%2Fpublications%2F115168-ID-bahaya-bahan-tambahan-makanan-bagi-keseh.pdf&usg=AOvVaw2ibn
Rochmah, D. L., & Utami, E. T. (2022). Dampak Mengkonsumsi Monosodium Glutamat (Msg) Dalam Perkembangan Otak Anak. Jurnal Kesehatan Masyarakat (Undip), 10(2), 163–166. https://doi.org/10.14710/jkm.v10i2.32473
Sriyono. (2015). Pengaruh Tingkat Pendidikan Dan Pemahaman Masyarakat Tentang Pendidikan Terhadap Kesehatan Masyarakat. Jurnal Faktor Exacta, 8(1), 79–91.
Sukrillah, Agus, U., Walin, Prasetyo, H., Mulidah, S., & Munjiati. (2022). Peran Ibu Pada Pemenuhan Nutrisi Keluarga Sebagai Tindakan Preventif Terhadap Penularan Covid-19. Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM), 5(April), 997–1005. https://doi.org/https://doi.org/10.33024/jkpm.v5i4.4594
Suyana, A. P. A. S. W. N. (2021). Pembekalan Pengetahuan Kehalalan Dan Kethayyiban Sebagai Upaya Membentengi Makanan Yang Tidak Halal. Adimas, 30–36.
Ulfah, M., & Sumantri, S. (2014). Uji Aktivitas Antioksidan Ekstrak Etanolik Kulit Buah Jeruk Nipis (Citrus aurantifolia) Dengan Metode DPPH (1,1-difenil-2- pikrilhidrazil). E-Publikasi Fakultas Farmasi, 11(2), 9–17.
Yonata, A., & Indah, I. (2016). Efek Toksik Konsumsi Monosodium Glutamate. Majority, 5(3), 100–104.