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EVALUASI ORGANOLEPTIK PERMEN HERBAL KENCUR (Kaempferia galanga L rhizoma) DAN JAHE MERAH (Zingiber officinale var rubrum rhizoma) Dalimunthe, Aminah; Masfria; Sumaiyah
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 3 No. 2 (2018): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Tujuan penelitian ini adalah untuk mengetahui daya terima masyarakat berdasatkan tingkat kesukaan rasa, aroma, warna, dan tekstur permen herbal dari kencur dan jahe merah . Penelitian ini dilakukan secara eksperimental menggunakan metode analisis statistik deskriptif. Hasil penelitian, menunjukkan bahwa tidak ada perbedaan signifikan terhadap tingkat kesukaan rasa, aroma, warna dan tekstur permen herbal dari kencur dan jahe merah (P>0,05) sehingga dapat disimpilkan bahwa masyarakat meyukai permen herbal dari kencur dan jahe merah.

Meningkatkan Partisipasi Masyarakat Dalam Upaya Pencegahan Dan Penanggulangan Bencana Longsor Di Desa Gelangsar Kabupaten Lombok Barat : - Santi Farmasari; Muhammad Ramadhan; Nurfitriani; Anggi Wiraning Palupi; Sumaiyah; Zulfa Aulia Hasni; Latifha Padlani
Jurnal Pengabdian Magister Pendidikan IPA Vol 5 No 1 (2022): Januari - Maret
Publisher : Universitas Mataram

This community service program was conducted in Gelangsar Village, West Lombok. It was aimed at increasing the villagers’ awareness and participations in preventing and surviving natural disasters. The prevention programs were conducted by involving the villagers to get actively involved in rubbish management, whereas the disaster survival programs were conducted by training the villagers the first-aid skills for the safety of their selves and for other villagers’. The programs were successful because of the supports of the village local officials, the villagers, as well as from other institutions: the Department of Social and the Department of Local Disasters Management.

Media Sosial sebagai Media Kampanye Politik Menjelang Pemilu 2024 Jayus; Sumaiyah; Desy Mairita; Assyari Abdullah
JURNAL SIMBOLIKA Research and Learning in Communication Study Vol. 10 No. 1 (2024): Jurnal Simbolika April
Publisher : Universitas Medan Area

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31289/simbolika.v10i1.11468

Salah satu wujud dari perkembangan teknologi komunikasi adalah lahirnya platform media sosial, yang memiliki dampak signifikan terutama dalam ranah politik. Ida Yulita Susanti, anggota DPRD Pekanbaru periode 2019-2024 dan kandidat anggota legislatif Provinsi Riau periode 2024-2029, memanfaatkan secara aktif menggunakan berbagai platform media sosial seperti Instagram, Facebook, WhatsApp, dan TikTok untuk meningkatkan intensitas kampanyenya di kalangan masyarakat. Tujuan penelitian ini adalah untuk mengetahui bagaimana pemanfaatan social media sebagai media kampanye poitik menjelang pemilu 2024. Penelitian ini menggunakan metode pendekatan kualitatif dengan mengumpulkan data melalui observasi dan pencarian data secara online serta melakukan wawancara dengan narasumber yang memiliki kredibilitas tinggi terkait dengan isu tersebut. Hasil penelitian menunjukan bahwa media sosial telah dan akan terus memainkan peranan penting dalam kampanye politik tahun 2024. Melalui platform seperti Facebook, tik tok, whatsapp dan instagram, para kandidat politik akan terus berinteraksi dengan rekan-rekan mereka yang mendukung mereka. Penggunaan media sosial dalam kampanye politik dapat menjadi strategi yang efektif untuk mencapai partisipasi politik yang lebih luas, mempengaruhi persepsi publik, dan membentuk opini politik. Namun, tantangan seperti misinformasi dan pembentukan pembentukan filter bubble harus diatasi untuk memastikan bahwa media sosial berperan dalam membentuk perdebatan politik yang sehat dan demokratis.

Speech Acts in the Communication of Traditional Tongkang Burning Culture nazhifah, nazhifah; Sumaiyah
Jurnal Paradigma Vol 29 No 2 (2025): July 2025
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik UPN "Veteran" Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31315/paradigma.v29i2.14814

Abstract This research aims to investigate communication in the Bakar Tongkang tradition in Bagansiapiapi, Rokan Hilir, using Speech Act Theory. The focus is directed towards the context, events, and communicative behaviour within the ritual. The research methodology employs a qualitative descriptive approach, through interviews, observations, and documentation over six months with community leaders. The results indicate that the Bakar Tongkang tradition, as a tribute to Chinese ancestors and the deity Kie Ong Ya, encompasses a series of symbolic communications, such as the construction of the tongkang, the celebration of the deity's birthday, and the burning of the tongkang symbolising new beginnings. This study highlights the context and communicative opportunities that foster cultural values and connect participants with their past. Both verbal and non-verbal communication within the ritual demonstrate respect, reinforcement of community identity, and cultural continuity. The conclusion of the research emphasizes a close relationship between speech acts, cultural identity, and collective memory. This study contributes to enriching the study of cultural communication by highlighting the role of language in the preservation of traditions. Further research is suggested to examine intergenerational communication and the role of media in maintaining the continuity of these traditions. Keywords: Burning Tongkang, Cultural Communication, Rituals, Speech Acts

EVALUASI ORGANOLEPTIK PERMEN HERBAL KENCUR (Kaempferia galanga L rhizoma) DAN JAHE MERAH (Zingiber officinale var rubrum rhizoma) Dalimunthe, Aminah; Masfria; Sumaiyah
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 3 No. 2 (2018): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Tujuan penelitian ini adalah untuk mengetahui daya terima masyarakat berdasatkan tingkat kesukaan rasa, aroma, warna, dan tekstur permen herbal dari kencur dan jahe merah . Penelitian ini dilakukan secara eksperimental menggunakan metode analisis statistik deskriptif. Hasil penelitian, menunjukkan bahwa tidak ada perbedaan signifikan terhadap tingkat kesukaan rasa, aroma, warna dan tekstur permen herbal dari kencur dan jahe merah (P>0,05) sehingga dapat disimpilkan bahwa masyarakat meyukai permen herbal dari kencur dan jahe merah.

Education on a Clean and Healthy Lifestyle as an Effort to Prevent Covid-19 Hanum, T. Ismanelly; Sumaiyah; Maha, Hetty Lendora; Purba, Djendakita
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 6 No. 2 (2021): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Binjai sub-district is located in the Â Medan Denai district, has a relatively dense residential area. The interaction between communities is very intense, potentially spreading disease transmission, especially the current pandemic, Coronavirus disease 2019 (COVID-19). This situation is quite worrying because many people are positive for COVID-19, and some suspects have died. Public awareness in preventing COVID-19 infectious diseases such as physical distancing and washing hands is still lacking. Therefore, this activity aimed to educate the public to increase awareness through a clean and healthy lifestyle movement. Activities carried out using extension methods, demonstrations, and discussions. The activity participant accepted a pre-test and post-test, brochures, and education about the dangers of the contagious disease COVID-19 and its prevention, including its application to a clean and healthy lifestyle. Partners also practiced proper handwashing using soap and hand sanitizer. The pre-test and post-test showed that from the 21 participants who attended, the participants' knowledge increased by 70%. Educational activities in this activity are critical because a healthy and clean lifestyle is a manifestation of healthy living in the culture of individuals, families, and communities, which aims to improve, maintain and protect their health both physically and mentally, spiritual, and social.

Development of Anti-Aging Cream Containing Natural Active Ingredients of Virgin Coconut Oil Priwitaningrum, Dwi Lestari; Situmorang, Sarah Melati Putri; Maha, Hetty Lendora; Sumaiyah; Hanum, T. Ismanelly
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 7 No. 2 (2022): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/abdimastalenta.v7i2.7699

The process of premature aging is a physiological process that will occur in every living thing that is most visible on the skin. Recent studies proved that premature aging process can be prevented by using anti-aging cosmetics containing antioxidants. Natural origins of antioxidant are more desirable than synthetic one as they have more benefits and guaranteed safety. Virgin coconut oil (VCO) is well-known with its excellent antioxidant activity and abundance availability in Indonesia. Therefore it was interesting to develop anti-aging cream containing VCO as an active antioxidant ingredient. VCO-containing anti-aging cream was formulated using a base of white vaseline. Evaluation of anti-aging cream showed that the anti-aging cream had a semisolid consistency, white color, and lemon-like aroma. The anti-aging cream was homogeneous with a pH of 5.9-6.1, with an oil-in-water cream type, and stable during storage. While the hedonic test showed that as much as 40.0%; 42.90%; 45.70% liked the color, the smell, and the texture of the anti-aging cream, respectively. It was concluded that virgin coconut oil can be formulated into an anti-aging cream that stable during storage and having the preferred color, aroma and texture. It is potential to be developed as anti-aging cream with natural origin ingredients.

Preparation and Characterization of Dextrin in Xanthosoma sagittifolium (L.) Schott Starch with Acid Catalyst and Enzymatic Methods Sumaiyah; Wiliantari, Selvia; Karsono
Indonesian Journal of Pharmaceutical and Clinical Research Vol. 1 No. 2 (2018): Indonesian Journal of Pharmaceutical and Clinical Research
Publisher : Talenta Publisher

Abstract. Taro produces carbohydrate. It has the potential as a substitute material for wheat and rice or as diversification into food and raw materials for pharmaceutical industrial. The aim of this study is to prepare and characterize dextrin in Xanthosoma sagittifolium starch with acid catalyst and enzymatic methods. Xanthosoma sagittifolium was mashed and decanted with distilled water. Dextrin was made by acid catalyst method using HCl 1 N and enzymatic method using Î±-amylase enzyme. Dextrin was characterized and tested according to the Indonesian National Standard (SNI) 01-2593-1992. The results showed that the yield from acid catalyst and enzymatic methods are 41.73 % and 67.10 %, respectively. The color test showed that dextrin from acid catalyst method is yellowish whereas the enzymatic method gives white dextrin. The qualitative test with lugol solution gives brownish purple dextrin. The characteristic of 80 mesh fineness for dextrin fabricated by acid and enzymatic methods are 94.7 % Â± 0.06 and 93.96 % Â± 0.02 respectively. Dextrin obtained from acid catalyst has higher water content (8.79 % Â± 0.15) than dextrin from enzymatic methods (7.62 % Â± 0.23) as well as dextrin from acid catalyst has higher the ash content (0.45 % Â± 0.02) than dextrin from enzymatic method (0.42 % Â± 0.04). Dextrin made from enzymatic method has higher solubility in cold water (63.09 % + 0.1) than dextrin from acid catalyst method (57.47 % Â± 0.25). Dextrose equivalent for dextrin produced is 13.65 Â± 0.36 and 15.31 Â± 0.46 for acid catalyst and enzymatic methods. Melting points for dextrin obtained from acid catalyst and enzymatic methods are 185 oC Â± 0.57 and 182 cC Â± 0.57 respectively. Acidity degree of dextrin fabricated from acid catalyst and enzymatic methods are 2.86 Â± 0.23 and 4.39 Â± 0.4. The research shows that the characterization of dextrin by acid catalyst and enzymatic methods meet the quality requirements for Indonesia National Standard (SNI) 01-2593-1992. Key words: Taro, dextrin, acid catalyst method, enzymatic method

Formulasi dan Uji Aktivitas Anti-aging Sediaan Hand Cream yang Mengandung Ekstrak Etanol Kulit Buah Nanas (Ananas comosus (L.) Merr.) Sumaiyah; Gulo, Jevon Three Kartika
Indonesian Journal of Pharmaceutical and Clinical Research Vol. 7 No. 1 (2024): Indonesian Journal of Pharmaceutical and Clinical Research
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/idjpcr.v7i1.17790

Hand skin that is often exposed to the sun easily loses moisture and is more rough. Hand cream is a care product that is applied to the palms and backs of the hands that can help restore hydration and skin function due to dry and rough skin. Pineapple peel contains flavonoids, vitamin C, and bromelain enzymes that has potential to be formulated into anti-aging preparations. This research aims to formulate ethanol extract of pineapple peel (Ananas comosus (L.) Merr.) into hand cream and to test the effectiveness as anti-aging agent. This research included making extracts by percolation method using 70% ethanol solvent, testing the antioxidant activity of pineapple peel extract using DPPH method, and hand cream formulations with the addition of pineapple peel extract with respective concentration of 0% (F0), 5% (F1), 7.5% (F2), and 10% (F3). Evaluation of hand cream preparations included organoleptic test, homogeneity, emulsion type, pH, viscosity, and physical stability at room temperature storage for 12 weeks and cycling test. Anti-aging effectiveness testing was carried out during the 4 weeks treatment period, by measuring parameters such as moisture, pores, blemishes and wrinkles on the skin of the backs of volunteers' hands which were measured once a week using a skin analyzer. The results of the antioxidant activity test of the ethanol extract of pineapple peel were included in the strong category with an IC50 value of 88.21 Âµg/mL. The hand cream preparation produced was homogeneous, O/W emulsion type, pH value 5.09-6.56, viscosity value 4086.76-6104.96 cPs, stable during 12 weeks of storage at room temperature and stable in the cycling test for 4 weeks. Hand cream preparations with a concentration of 10% have better effectiveness than 0%, 5% and 7.5% which results in an average percent moisture recovery of 77.60%, pores 62.92%, blemishes 55.65%, and wrinkles 45.92%.

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