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All Journal Jurnal Kimia Mulawarman Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Biologi Tropis Journal of Agritechnology and Food Processing Prisma Sains: Jurnal Pengkajian Ilmu dan Pembelajaran Matematika dan IPA IKIP Mataram Bakti Sekawan : Jurnal Pengabdian Masyarakat Jurnal Penelitian dan Kajian Ilmiah Kesehatan Politeknik Medica Farma Husada Mataram JSN : Jurnal Sains Natural Jurnal Pengabdian Masyarakat Sehati Jurnal Sains, Teknologi dan Kesehatan
Fardani, Roushandy Asri
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Pendampingan Dalam Proses Pembuatan Jamu Bubuk Alami Sebagai Upaya Peningkatan Sistem Imun Tubuh Pada Masyarakat Desa Bagik Polak Fardani, Roushandy Asri; Ismatullah, Nurul Khatimah; Chairunnisah, Reni; Devi, Ari Via; Ardika, Nadia
Bakti Sekawan : Jurnal Pengabdian Masyarakat Vol. 4 No. 1 (2024): Juni
Publisher : Puslitbang Sekawan Institute Nusa Tenggara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35746/bakwan.v4i1.576

Abstract

Efek dari Pandemi Covid-19 masih tetap ada pada beberapa negara termasuk indonesia selain itu juga cuaca yang kurang menentu yang sering terjadi belakangan ini khususnya di daerah Lombok, Nusa Tenggara Barat. Berdasarkan data yang diperoleh keadaan covid-19 di Indonesia masih belum dapat dikatakan stabil, oleh karena itu pemerintah menetapkan beberapa kebijakan untuk mencegah penyebaran covid-19, diantaranya dengan melakukan penyuluhan serta menghimbau masyarakat untuk lebih memperhatikan kebersihan diri dan lingkungan. Dengan demikian maka diadakannya kegiatan pengabdian kepada masyarakat di Desa Bagik Polak, KabupatenLombok Barat, Provinsi Nusa Tenggara Barat ini bertujuan agar masyarakat dapat melakukan upaya peningkatan imun tubuh di masa cuaca yang kurang stabil agar tidak mudah sakit yaitu dengan memanfaatkan adanya tanaman rempah-rempah atau bisa disebut dengan tanaman obat keluarga (TOGA) yang diolah menjadi minuman herbal berupa jamu bubuk. Rempah-rempah seperti kunyit dan jahe memiliki berbagai khasiat di berbagai bidang, salah satunya bidang Kesehatan. Metode yang digunakan dalam kegiatan ini melalui metode sokratik atau yang disebut dengan komunikasi dua arah. Hasil dari kegiatan ini adalah meningkatkan kesadaran masyarakat untuk meningkatkan sistem imun tubuh mereka dengan menggunakan tanaman herbal yang terdapat di sekitar lingkungan mereka.
Pengaruh Penambahan Bubuk Bawang Merah Sebagai Antioksidan Alami Terhadap Kualitas Minyak Goreng Curah Fardani, Roushandy Asri; Christina, Putu Ayu Winda; Atfal, Bustanul
Journal of Agritechnology and Food Processing Vol 1, No 2 (2021)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (818.587 KB) | DOI: 10.31764/jafp.v1i2.6750

Abstract

The use of bulk cooking oil repeatedly with long storage time results in oil damage, such as increasing the peroxide value and acid number. So far, to overcome this problem, synthetic antioxidants are still used such as Butylated hydroxytoluene (BHT). When BHT added bulk cooking oil will be carcinogenic. Seeing this, it is necessary to look for alternative natural antioxidants. This study aims to seek out the effect of adding natural antioxidants, namely shallot powder to the peroxide value and acid number in bulk cooking oil with storage times of 0, 4, and 8 days. The peroxide number was determined by iodometric titration, while the acid number by acid-base titration. The data obtained were processed with statistics. The results of the statistical data of the Kruskal-Wallis test obtained a sig value of 0.000 less than 0.05, which means that there is an effect of adding shallot powder to the peroxide value and acid number. It shows that shallots are effective as natural antioxidants and can improve the quality of bulk cooking oil.
Addition of rosella flower (Hibiscus sabdariffa) powder addition on the quality of bulk cooking oil Fardani, Roushandy Asri; P.P, Hendry Satria
Journal of Agritechnology and Food Processing Vol 2, No 2 (2022)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v2i2.12405

Abstract

Oil is used as a medium for frying food that is widely consumed by the public. One way to overcome rancidity by improving the quality of oil by using antioxidants. Antioxidants consist of synthetic antioxidants and natural antioxidants. The use of synthetic antioxidants such as BHA (Butyl Hydroxy Anisol) and BHT (Butyl Hydroxy Toulene) raises many concerns about side effects such as causing swelling of the liver and affecting enzyme activity. Therefore, it is necessary to look for other alternatives, namely natural antioxidants. Natural antioxidants are antioxidants extracted from natural plant and microbial materials. One of the plants that has the potential to be utilized as a natural antioxidant is Rosella Flower. This aims of this study was to determine the effect of adding rosella flower powder as a natural antioxidant and to determine the quality of bulk cooking oil after adding Rosella Flower Powder to bulk cooking oil stored for 0 and 7 days. This study uses the Iodometric Titration method, data obtained by statistical tests and comparison with Indonesian National Standard number 01-3741-2013. The results of the analysis with Post hoc LSD test showed that the use of rosella flower powder almost equaled BHT and was said to be one group.
Pengaruh Pemberian Ekstrak Bengkuang (Pachyrhizus Erosus) sebagai Antioksidan terhadap Kadar Kolesteroltinggi pada Mencit (Mus Musculus) Fardani, Roushandy Asri; Mentari, Ika Nurfajri; Fitria, Eka
Jurnal Sains, Teknologi dan Kesehatan Vol. 3 No. 2 (2024): Jurnal Sains, Teknologi dan Kesehatan, April 2024
Publisher : LPPM Institut Teknologi Dan Kesehatan Aspirasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/saintekes.v3i2.327

Abstract

High cholesterol levels in the blood are a serious problem because they are a risk factor for various non-communicable diseases such as heart disease, stroke and diabetes mellitus. Empirically, the secondary metabolic contents of jicama such as saponins& flavonoids have their respective properties. Saponin functions to bind cholesterol with bile acids so that it can reduce cholesterol levels. The results of the antioxidant activity test, the IC50 value of jicama extract is 115.20 mg/mL, which indicates that the antioxidant activity of jicama extract is classified as a moderate antioxidant. The results of measuring cholesterol levels after treatment showed that there was a decrease in cholesterol levels after giving jicama extract treatment in each group, seen in treatment 1 (P1) at 113.4 with a difference of 2.6 from cholesterol before administration, treatment 2 (P2) at 110.8 with a difference of 4.6 of cholesterol before administration, treatment 3 (P3) was 110.6 with a difference of 7.6 from cholesterol before administration of jicama extract, positive control (K+) was 108.4 with a difference of 30.2 from cholesterol before administration, negative control (K-) was 122.6 with a difference of 0.2 antioxidants from purple cabbage, namely 115.20 μg/mL. The antioxidant activity of purple cabbage is in the very strong category and vitamin C is in the very strong category.
ANALISIS KANDUNGAN BORAKS PADA BORAKS YANG DIJUAL DI PASAR KOTA MATARAM DENGAN METODE KERTAS KUBIS UNGU DAN KERTAS KURKUMIN Wahab, Wahab; Fardani, Roushandy Asri; Atfal, Bustanul
Jurnal Penelitian dan Kajian Ilmiah Kesehatan Politeknik Medica Farma Husada Mataram Vol. 10 No. 1 (2024): April
Publisher : Politeknik Medica Farma Husada Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33651/jpkik.v10i1.690

Abstract

Bakso adalah jenis makanan yang berupa bola-bola yang terbuat dari daging dan tepung. Makanan ini biasanya disajikan dengan kuah dan mie. Bahan-bahan yang dibutuhkan dalam pembuatan bakso adalah daging, bahan perekat, bumbu dan es batu/ air es (singgih, 2009). Asam borat atau boraks (boric acid) merupakan zat pengawet berbahaya yang tidak izinkan digunakan sebagai campuran bahan makanan. Boraks dalam senyawa kimia dengan berbentuk kristal putih, tidak berbau dan stabil pada suhu dan tekanan normal. Makanan yang nengandung boraks dapat dengan mudah ditemukan di pasar-pasar tradisional. Tujuan penelitian adalah Untuk mengidentifikasi apakah terdapat kandungan boraks pada baksoyang dijual di pasar Kota Mataram. Penelitian ini menggunakan metode eksperimental murni. Data diperoleh dari hasil uji laboratorium dengan melihat perubahan warna dari kertas uji kubis ungu dan kertas kurkumin terhadap sampel bakso dipasar kota mataram.Hasil pengamatan menunjukkan bahwa semua sampel bakso yang digunakan negatif atau tidak mengandung boraks dari sampel beberapa pasar yaitu pasar X, Y, dan Z.
ANALISIS KUALITATIF ZAT PEWARNA RHODAMIN B DAN METHANYL YELLOW PADA KERUPUK SEBLAK DI KOTA MATARAM Kartina, Sri; Fardani, Roushandy Asri; Aini, Aini
Jurnal Penelitian dan Kajian Ilmiah Kesehatan Politeknik Medica Farma Husada Mataram Vol. 10 No. 1 (2024): April
Publisher : Politeknik Medica Farma Husada Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33651/jpkik.v10i1.691

Abstract

Kerupuk merupakan jenis makanan kering yang terbuat dari bahan-bahan yang mengandung pati cukup tinggi. Beredar berbagai macam kerupuk berwarna yang dicurigai menggunakan zat pewarna yang dilarang untuk makanan yaitu Rhodamin B dan methnyl yellow.Rhodamin B merupakan zat warna sintetik yang umum digunakan sebagai pewarna tekstil. Konsumsi methanyl yellow dalam jangka Panjang juga dapat menyebabkan berbagai masalah gangguan Kesehatan. penelitian ini bertujuan untuk mengetahui ada tidaknya rhodamim B dan methanyl yellow yang terkadung dalam kerupuk yang dijadikan seblak dikota mataram. Metode penelitian kualitatif yang digunakan dalam penelitian ini metode kromatografi kertas. Populasi penelitian ini adalah kerupuk seblak yang dijual dikota mataram yaitu 15 kerupuk berwarna merah dan 15 kerupuk berwarna kuning. Hasil penelitian menunjukkan bahwa dari 30 sampel kerupuk yang dianalisa didapatkan hasil negatif. Rf sampel tidak sama dengan Rf standar rhodamine B dan methanyl yellow.
The Effect of Soaking Time of Melinjo (Gnetum Gnemon L.) Peel Powder on Peroxide Numbers in Bulk Cooking Oil Fardani, Roushandy Asri; Purwita, Ni Wayan Mustika
JURNAL KIMIA MULAWARMAN Vol 22 No 1 (2024)
Publisher : Jurusan Kimia Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30872/jkm.v22i1.1226

Abstract

Bulk oil is cooking oil that has gone through refining, bleaching, and deodorizing stages. Bulk cooking oil has been distributed in unpackaged form, which means that bulk cooking oil is exposed to oxygen before use. Incorrect storage over a period of time can cause the rupture of triglyceride bonds in the oil which eventually forms glycerol and free fatty acids (Yola, 2018). Bulk cooking oil that reacts with oxygen will cause the peroxide number to increase. High peroxide numbers are very dangerous for health. The content of saponins, tannins and flavonoids found in melinjo peel can be an antioxidant that acts as an antidote to free radicals so that it can slow down oxidation in bulk cooking oil. The purpose of this study was to determine the effectiveness of melinjo peel powder as an antioxidant with variations in soaking time on peroxide numbers in bulk cooking oil. This type of research is experimental with the number of repetitions of samples 16 From the results of the examination, the average peroxide number in bulk cooking oil that has been soaked is 0 day 22.7949 mEq, 4 days 19.5965 mEq and 8 days 9.5984 mEq. Statistical analysis using Kruskal-Wallis test obtained Sig value. 0.003 <0.05 indicates the effect of soaking time of melinjo peel powder on peroxide number in bulk cooking oil.
PELATIHAN PEMBUATAN SABUN CAIR ECO-ENZYME DARI LIMBAH ORGANIK DI KABUPATEN LOMBOK BARAT Ratulangi, Wulan Ratia; Idawati, Sri; Widyan, Rosnalia; Fardani, Roushandy Asri; Ariwidiani, Ni Nyoman; Ustiawaty, Jumari; Halid, Idham
Jurnal Pengabdian Masyarakat Sehati Vol. 3 No. 2 (2024): Desember
Publisher : Politeknik Medica Farma Husada Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33651/jpms.v3i2.699

Abstract

Permasalahan limbah merupakan salah satu masalah lingkungan yang masih belum terselesaikan hingga saat ini. Sebagian besar permasalahan limbah berasal dari limbah rumah tangga, baik limbah organik maupun anorganik. Limbah anorganik dapat didaur ulang kemudian dijual dan menghasilkan sumberdaya, sedangkan limbah organik banyak yang belum diolah dan dimanfaatkan dengan baik. Pengelolaan limbah yang belum optimal seringkali disebabkan oleh kurangnya informasi dan edukasi mengenai cara mengelola limbah. Padahal jika limbah rumah tangga dikelola dengan baik bisa bernilai ekonomis. Limbah organik dapat diolah dengan cara membuat eco-enzyme dan produk turunannya yang ramah lingkungan. seperti sabun cair eco-enzyme. Tujuan dari kegiatan pengabdian kepada masyarakat ini adalah untuk memberi edukasi dan pelatihan pengolahan eco-enzyme menjadi produk sabun cair eco-enzyme sehingga dapat meningkatkan pemahaman masyarakat tentang pengelolaan limbah organik yang bernilai ekonomis. Kegiatan pengabdian dilakukan di Kabupaten Lombok Barat, diikuti oleh tim pengabdian dan 30 peserta mahasiswa Politeknik Medica Farma Husada Mataram dengan rangkaian kegiatan inti yaitu pemanenan eco-enzyme dan pelatihan pembuatan sabur cair eco-enzyme. Tim pengabdian mengajarkan cara memanen eco-enzyme dengan benar dari hasil pembuatan 3-6 bulan sebelumnya. Setelah pemanenan selesai, dilanjutkan pembuatan sabun cair eco-enzyme dengan bahan seperti MES, garam, air panas, gliserin dan larutan eco-enzyme. Kegiatan pengabdian ini disambut antusias oleh para peserta. Kegiatan ini diharapkan dapat menjadi referensi untuk mengolah limbah organik menjadi lebih bermanfaat dan dapat menghasilkan produk-produk yang lebih ramah lingkungan dan berkelanjutan.
Antioxidant Activity of Ethanol Extract Combination of Cavendis Banana Peel (Musa acuminata) and Kepok Banana Peel (Musa paradisiaca) Using the DPPH Method Suhada, Adriyan; Ulya, Tuhfatul; Fardani, Roushandy Asri; Pertiwi, Ajeng Dian; Halid, Idham; Pauzan, Pauzan; Ratulangi, Wulan Ratia; Indriani, Nurul; Ariwidiani, Ni Nyoman; Widyan, Rosnalia; Utami, Evi Fatmi; Novianty, Wanda
Prisma Sains : Jurnal Pengkajian Ilmu dan Pembelajaran Matematika dan IPA IKIP Mataram Vol 13, No 3: July 2025
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/j-ps.v13i3.15782

Abstract

Banana peels are often considered waste despite being rich in bioactive compounds with potential as natural antioxidants. This study aimed to evaluate the antioxidant activity of an ethanol extract combination of Cavendis banana peel (Musa acuminata) and Kepok banana peel (Musa paradisiaca) using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method. The extraction process was conducted using 96% ethanol maceration, yielding an extraction efficiency of 9.13%. Phytochemical screening revealed the presence of flavonoids, tannins, saponins, and steroids/terpenoids in the extract. Antioxidant activity was assessed through the DPPH method, resulting in an IC50 value of 6.47 ppm and an AAI value of 5.40, classified as very strong antioxidants. These results are comparable to the positive control (Vitamin C), which had an IC50 value of 6.29 ppm and an AAI value of 5.56. The findings suggest that the ethanol extract combination of Cavendis and Kepok banana peels has significant potential as a natural antioxidant source applicable in the food, pharmaceutical, and cosmetic industries. Recommendations for future research include optimization of extraction methods, isolation of key active compounds, in vivo testing, and functional product formulation development to maximize the extract's potential.
Antioxidant Activity of Ethanol Extract Combination of Cavendis Banana Peel (Musa acuminata) and Kepok Banana Peel (Musa paradisiaca) Using the DPPH Method Suhada, Adriyan; Ulya, Tuhfatul; Fardani, Roushandy Asri; Pertiwi, Ajeng Dian; Halid, Idham; Pauzan, Pauzan; Ratulangi, Wulan Ratia; Indriani, Nurul; Ariwidiani, Ni Nyoman; Widyan, Rosnalia; Utami, Evi Fatmi; Novianty, Wanda
Prisma Sains : Jurnal Pengkajian Ilmu dan Pembelajaran Matematika dan IPA IKIP Mataram Vol. 13 No. 3: July 2025
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/j-ps.v13i3.15782

Abstract

Banana peels, often considered agricultural waste, are rich in bioactive compounds with significant antioxidant potential. This study evaluates the antioxidant activity of a combined ethanol extract from Cavendis (Musa acuminata) and Kepok (Musa paradisiaca) banana peels using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. The extraction was performed via maceration with 96% ethanol, yielding 9.13%. Phytochemical analysis identified key compounds including flavonoids, tannins, saponins, and steroids/terpenoids, which are known to exhibit antioxidant properties. The extract demonstrated strong radical scavenging activity with an IC50 of 6.47 ppm and an Antioxidant Activity Index (AAI) of 5.40, comparable to Vitamin C (IC50 = 6.29 ppm; AAI = 5.56). These results indicate a synergistic effect from combining the two banana peel varieties, enhancing antioxidant efficacy beyond that reported for individual peels. This study supports the potential use of Cavendis and Kepok banana peel extracts as sustainable natural antioxidants for application in food preservation, nutraceuticals, and cosmetics. Future work should focus on optimizing extraction methods, detailed phytochemical profiling, stability assessment, and in vivo validation to advance product development and maximize health benefits.
Co-Authors Adriyan Suhada Aini, Aini Ajeng Dian Pertiwi, Ajeng Dian Ardika, Nadia BaiqIsti Hijriani Bustanul Atfal Christina, Putu Ayu Winda Devi, Ari Via Edy Kurniawan, Edy Eka Fitria Eti Kurniati, Eti Febriana, Yolanda Hardani, H Idham Halid Ismatullah, Nurul Khatimah Kartina, Sri Mentari, Ika Nurfajri Ni Nyoman Ariwidiani Ningty, Sarly Sapty Novianty, Wanda Nurul Hadiatun Nurul Indriani Nurul Khatimah Ismatullah P.P, Hendry Satria Pauzan Pauzan, Pauzan Purwita, Ni Wayan Mustika Ratulangi, Wulan Ratia Reni Chairunnisah, Reni Rosnalia Widyan S, Dhika Juliana Sri Idawati Ulya, Tuhfatul ustiawaty, jumari Utami, Evi Fatmi Wahab Wahab