Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Indonesian Journal of Pharmaceutical and Clinical Research
Muchlisyam
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Training on the Use of Processed Herbal Plants as an Effort to Prevent Degenerative Diseases to the Community Masfria; Muchlisyam; Reveny, Julia; Syahputra, Hafid
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 8 No. 1 (2023): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/abdimastalenta.v8i1.9518

Abstract

This community service aims to increase public knowledge in health and health efforts through promotive and preventive activities by conducting counselling and training in the use of medicinal plants and how to process herbal plants properly and correctly so that people in Ndokum Siroga village, Karo Regency understand the importance of health and a healthy paradigm. by using herbal plants. This community service activity is to increase public awareness of health by introducing a healthy paradigm. The implementation method used is lectures and training where lectures are conducted to increase public knowledge about the health paradigm and the importance of health as well as the introduction of herbal plants to make family medicinal plants while the training is carried out by providing facilities and infrastructure for community service activities to increase community knowledge and skills, including delivery papers on various types of herbal plants used, things to consider in-plant processing, and their properties, as well as the practice of processing plants into drinks that are easy to consume. The conclusion of this activity is very helpful and provides good benefits to the community because this activity can have a direct impact on the community. The analysis technique and activity results are seen from the knowledge of the community before and after the training and counselling by asking questions in an objective form that can describe the different levels of understanding of the participants.
The Effect of Boiling Time and the Type of Utensil Used on the Nitrite and Nitrate Contents in Carrots (Daucus carota L.) Silalahi, Jansen; Aritonang, Shena Keshia; Muchlisyam
Indonesian Journal of Pharmaceutical and Clinical Research Vol. 1 No. 1 (2018): Indonesian Journal of Pharmaceutical and Clinical Research
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (973.506 KB) | DOI: 10.32734/idjpcr.v1i1.208

Abstract

Abstract. The purpose of this study was to investigate the effect of boiling time using utensils made of different metal component on thenitrate and nitrite contentsin carrots. The carrots were obtained from Jaranguda Village, Karo Regency, North Sumatra. The utensil types used for boiling were made of stainless steel, what so called periuk and aluminum and boiling time were 5 minutes, 10 minutes and 15 minutes.The determination of nitrite was done by visible spectrophotometer using sulfanilic acid and N-(1-naphthyl) ethylenediamine dihydrochloride reagentsand absorbance was measured at a wavelength of 540 nm. The determinationof nitrate wascarried out by reducing the nitrate into nitrite using Zinc powder and diluted HCl then measured as nitrite. The nitritelevel was then convertedinto nitrate. The result showed that the utensil types and boiling time affected the levels of nitrate and nitrite in carrots. The nitrate and nitrite levels in fresh carrots was 32.14 mg/kg and 24.78 mg/kg respectively. After boiling for 5 minutes, the nitrate and nitrite levels decreased significantly. Further boiling of boiled carrots, the nitrite levelincreased in the aluminum utensil from 11.00 mg/kg to 20.15 mg/kg (83 %); in periuk from 9.18 mg/kg to 16.95 mg/kg (78%) andin stainless steelfrom 8.21 mg/kg to 11.75 mg/kg (43%). While the nitrate level decreased in aluminumutensil from 27.14 mg/kg to 21.08 mg/kg (22%); stainless steel from 16.40 mg/kg to 13.25 mg/kg (19%) and periuk from 20.30 mg/kg to 16.51 mg/kg (18%). The results of this study indicated that the nitrite level increased, while nitrate level decreased with boiling time.The effect of utensil type used on boiling increased nitrite but decreased nitrate level in carrotsand these effects were found that the mostinfluential treatmentwas using utensil made of aluminum. Keyword: Carrot, Boiling Time, Nitrate, Nitrit, Utensil Type
Co-Authors Aritonang, Shena Keshia Hafid Syahputra Jansen Silalahi Julia Reveny Masfria