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All Journal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Kesehatan Sasambo Journal of Pharmacy
Rianti, Dian Ratna
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Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Health Professions Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences

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Uji Fisikokimia dan Hedonik Formulasi Bolu Kukus Substitusi Tepung Pisang Ambon Sebagai Camilan Alternatif Pasien Hipertensi Sofyan, Octariana; Rianti, Dian Ratna; Astuti, Harti; Sakti, Fauzan Tri; Vika, Anggi
Jurnal Kesehatan Vol 14 No 2 (2023): Jurnal Kesehatan
Publisher : Poltekkes Kemenkes Tanjung Karang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26630/jk.v14i2.3788

Abstract

Salah satu upaya untuk mengontrol tekanan tekanan darah yaitu pemberian penunjang pangan olahan. Bolu kukus dengan substitusi tepung pisang ambon dapat digunakan sebagai pangan olahan. Penelitian ini bertujuan untuk mengetahui hasil uji fisikokimia dan hedonik formulasi bolu kukus dengan substitusi tepung pisang ambon (Musa acuminata Colla). Metode penelitian menggunakan eksperimental posttest only design terhadap bolu kukus dengan substitusi tepung pisang ambon. Sampel penelitian ini yaitu bolu kukus substitusi tepung pisang ambon yang terdiri dari 3 formula dan 30 responden. Ketiga formula dilakukan pengujian fisikomia yang meliputi uji fisik organoleptis warna, aroma, rasa, tekstur, dan tingkat penerimaan serta uji kimia yang meliputi kadar air, kadar abu, kadar abu tak larut asam, kadar lemak dan kadar gula. Analisa data menggunakan uji Kruskall Wallis dan dibandingkan dengan SNI 01-3840. Hasil yang didapatkan yaitu uji fisik organoleptis warna mendapatkan hasil coklat muda untuk F1 dan F2 serta warna coklat tua pada F3. Aroma dan rasa pada ketiga formulasi memiliki aroma khas pisang dan rasa manis. Tekstur F1 mendapatkan hasil yang lebih keras daripada F2 dan F3. Tingkat kesukaan ketiga formula terdapat perbedaan yang signifikan (sig ρ=40%, kadar abu dan abu tak larut asam pada ketiga formula menunjukkan hasil
Pengaruh penambahan sukrosa pada formulasi sabun padat transparan ekstrak etanol kayu secang Khoirunnisa, Labbaika; Rianti, Dian Ratna; Azzahra, Fara
Sasambo Journal of Pharmacy Vol. 5 No. 1 (2024): April
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/sjp.v5i1.222

Abstract

Transparent solid soap is a soap preparation that had great demand by the public because its attractive. The use of sucrose serves to help the formation of soap transparency. The aimed of this study is to determine the transparacy of sappan wood extract soap by adding different concentration of sucrose. Sappan wood ethanol extracts transparent soap (STEEKS) was made in three concentration of sucrose, FI (10%); FII (15%); and FIII (20%). The soap was tested of organoleptic tests, transparency, pH, foam stability, and soap hardness. The organoleptic test results obtained a transparent solid soap with a red color, strawberry's scent, and a transparent solid texture. The results show, the transparency test of FIII is more transparent than FII and FI (FIII>FII>FI). The pH values for each formula were FI 10.52 ± 0.36; FII 10.44 ± 0.28; FIII 10.35 ± 0.25. The percentage values of foam stability are FI 40.35% ± 6.52; FII 39.50%± 7.91; FIII 39.93% ± 5.19. The hardness value of soap produced in each formula is  FI 3.87 Kg ± 0.35; FII 4.60 Kg ± 0.10; FIII 5.13 Kg ± 0.42. The results of the pH and foam stability test did not show significant differences between groups. The hardness of transparent solid soap showed a significant difference between the FI with FII; and FI with FIII groups. According to the study, the sucrose concentration affects soap hardness and transparency.
Branding dan Manajemen Keuangan Produk Diversifikasi Berbasis Bunga Telang pada Ibu PKK Kelurahan Rangkah Tambaksari Surabaya-SDG’s-1: Branding and Financial Management of Telang Flower Based Diversification Products in the PKK Women's Group, Rangkah Tambaksari Village, Surabaya-SDG's-1 Ekowati, Juni; Isnalita, Isnalita; Bermawi, Bastiana; Yuwono, Mochammad; Adrianto, Muhammad Faris; Purwitasari, Neny; Ifadotunnikmah, Farida; Pratama, Adam; Ichsanto, Farhan Hanang; Setiawan, Albertus Aditya; Wahyuningsih, Etik; Rianti, Dian Ratna; Febrianti, Winanda Rizki
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 6 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i6.8515

Abstract

Product branding and effective financial management are essential to boosting the economy of processed food production. However, PKK mothers in Rangkah Tambaksari Village, Surabaya, face challenges, including limited skills in attractive packaging techniques and financial management for calculating business profits and losses. These challenges serve as the basis for community service activities aimed at supporting the Tri Dharma Perguruan Tinggi initiative. The activities include counseling on product branding and financial management to help address these issues. The goal is to improve the quality of processed food production and its connection to human health, ultimately fostering a healthy and prosperous community. Improving the participants' skills is also expected to increase economic value, contributing to efforts to overcome poverty (aligned with the "No Poverty" sustainable development goal). The program employed methods such as counseling sessions and hands-on skills training. As a result of these activities, participants showed a cognitive improvement of more than 35%, along with enhanced skills in preparing processed food products that ensure quality and promote healthy eating.
Formulasi dan evaluasi sediaan sabun cair hidrosol kulit bawang sebagai antibakteri Rianti, Dian Ratna; Sofyan, Octariana; Wijaya, Andi
Sasambo Journal of Pharmacy Vol. 6 No. 1 (2025): April
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/sjp.v6i1.411

Abstract

Onion peels (shallots and garlic) can be developed into valuable products. One approach to utilizing onion peels is by processing them into hydrosol, which can be used in liquid soap formulations. The aim of this study is to evaluate the characteristics of liquid soap derived from the hydrosol of onion peel waste. Onion peels was processed into hydrosol by water distillation method. Hydrosol was subjected to phytochemical screening and formulated into liquid soap dosage form. Soap was made into 3 formulas with different concentrations of hydrosol in formulas F1 (5%), F2 (7.5%), and F3 (10%). The liquid soap was evaluated for characteristics including organoleptic test, pH, foam height, viscosity, and antimicrobial activity. The results of the hydrosol phytochemical screening test showed the presence of saponins and alkaloids. The results of the liquid soap organoleptic test showed that F1, F2, and F3 gave a clear color, liquid shape, and aromatic odor. F1 liquid soap pH 6.51, F2 6.44 and F3 6.43; foam height 2.50 cm, 2.10 cm, 2.33 cm; and viscosity F1 316 m.Pa.s, F2 99.99 m.Pa.s and F3 99.99 m.Pa.s. The results of the antimicrobial test of negative control (base), F1, F2, and F3 produced a clear zone. The characteristics of the soap produced provide good organoleptics, pH and foam stability. Hydrosol concentration affects the viscosity produced. Onion peel liquid soap F3 exhibit the highest average diameters of the inhibition zones 10,02±0,49 mm, and is categorized as having strong antimicrobial properties.
Peningkatan Pemberdayaan Masyarakat Tuban tentang Keamanan dan Kehalalan Pangan dalam Rangka Mempertahankan Kondisi Good Health and Well Being - SDG’s3: Enhancing Empowerment of Tuban Society Regarding Food Safety and Halalness in Order to Maintain Good Health and Well Being -SDG’s3 Ekowati, Juni; Yuwono, Mochammad; Prayoga, Adistiar; Rosita, Noorma; Purwanto, Bambang Tri; Adrianto, Muhammad Faris; Purwitasari, Neny; Ifadotunnikmah, Farida; Nofianti, Kholis Amalia; Sulistyowaty, Melanny Ika; Suzana, Suzana; Ulvan, Angkasa Megistra; Setiawan, Albertus Aditya; Afandi, Ryan; Wahyuningsih, Etik; Rianti, Dian Ratna; Febrianti, Winanda Rizki
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 12 (2024): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v9i12.8410

Abstract

The food industry experiences various serious problems when several food MSMEs (micro/small/medium enterprises), especially micro-scale ones, practice improper food manufacturing methods, such as the use of formalin and borax which are prohibited for food preservation, and the marketing of expired food, even repackaged, and the writing of halal labels that are not followed by the fulfillment of requirements. Efforts to prevent things that are detrimental to the community, as well as food and beverage MSME actors, are not only the responsibility of government agencies but also the entire community, including universities for education and assistance in improving the quality and quantity of products produced, as well as the quality of human resources of business actors. The methods used include counseling and skills training, and the outcome is an increase in knowledge of 31%
Co-Authors Afandi, Ryan ANDI WIJAYA Astuti, Harti Azzahra, Fara Bambang Tri Purwanto Bermawi, Bastiana Etik Wahyuningsih Farida Ifadotunnikmah Febrianti, Winanda Rizki Ichsanto, Farhan Hanang Isnalita Isnalita, Isnalita Juni Ekowati Khoirunnisa, Labbaika Kholis Amalia Nofianti Melanny Ika Sulistyowaty Mochammad Yuwono Muhammad Faris Adrianto, Muhammad Faris Noorma Rosita Octariana Sofyan Pratama, Adam Prayoga, Adistiar Purwitasari, Neny Sakti, Fauzan Tri Setiawan, Albertus Aditya SUZANA, SUZANA Ulvan, Angkasa Megistra Vika, Anggi