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All Journal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Cendekia Journal of Pharmacy
Hapsari, Hererapratita Aysha
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Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences

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Peningkatan Pengetahuan Perawatan Pasca Melahirkan melalui Pemberdayaan Kelas Ibu Hamil di Wilayah Kerja Puskesmas Bambanglipuro: Improving Postpartum Care Knowledge through Empowerment of Pregnant Women's Classes in the Bambanglipuro Community Health Center Work Area Shalihah, Nusaibah Mar'atush; Wardayanti, Bernadetta Atik; Rhamadianto, Muhamad Iqbal; Hapsari, Hererapratita Aysha; Pratama, Rafika Surya Putra; Nurrohman, Muhib Zanuar; Shabirah, Hasna ‘Afifatun
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 11 (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.v10i11.10334

Abstract

Pregnancy is a vital physiological process in a woman's life, during which a fetus develops in the uterus until delivery. However, high maternal mortality rate (MMR) and infant mortality rate (IMR) remain serious challenges, including in Bantul Regency, which has recorded relatively high MMR and IMR figures. One strategic effort to reduce these rates is through education in the form of Antenatal Care Classes (Kelas Ibu Hamil). This activity aims to increase pregnant women's knowledge of postpartum care, enabling them to navigate the postpartum period safely and independently. Evaluation was conducted using pre-test and post-test methods to measure the effectiveness of the education provided. The results showed a 10% increase in knowledge, indicating that participants were able to understand and implement the material delivered. Therefore, Antenatal Care Classes can serve as an effective educational medium to support the reduction of MMR and IMR at the community level.
SALTED FISH PRESERVATION MENGGUNAKAN HERBS EDIBLE COATING DARI NANOPARTIKEL BAWANG PUTIH, DAUN PANDAN DAN SERAI DAPUR Doktorasaintifika, Heradita Kaniaazzahra; Nurkertamanda, Denny; Shasabila, Analies Devi; Kusumaningrum, Hermin Pancasakti; Sugiarti, Lilis; Wahyuningsih, Candra; Herida, Azalia Puspa; Hapsari, Hererapratita Aysha
Cendekia Journal of Pharmacy Vol 9, No 3 (2025): Cendekia Journal of Pharmacy
Publisher : Institut Teknologi Kesehatan Cendekia Utama Kudus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31596/cjp.v9i3.385

Abstract

Global consumption trends show a tendency to choose natural food preservatives, especially those derived from plants, especially to avoid chemical and synthetic preservatives that are harmful to health. Nanotechnology is an important development and an efficient choice to extend the shelf life of food. This study aims to create and carry out seafood preservation using herbs edible coating from garlic nanoparticles, pandan leaves and lemongrass to determine its use as a preservative for salted mackerel and tigawaja salted fish. As a comparison, a mixture of the three ingredients. The study used four treatments where each was repeated 3 times. A hedonic test was also carried out in the form of observations of dryness, color, texture and odor of salted fish. The research method consisted of making garlic nanoparticle extract, pandan leaf extract, lemongrass extract, and a mixture of the three ingredients followed by microscopic observation. Antibacterial activity was carried out using the TPC test. The hedonic test was carried out to see the potential of consumers for the product. Furthermore, a PASS analysis was carried out to see the potential of antimicrobial compounds in the three ingredients. The results showed that the edible coating layer was made into nanoparticle form. Edible coating from pandan is most suitable for use on salted mackerel. Edible coating from garlic is most suitable for use on tigawaja salted fish. The TPC test results showed that garlic, pandan and lemongrass were able to prevent microbial growth effectively for 48-96hours and have the potential to be used as edible coating.
Co-Authors Denny Nurkertamanda Doktorasaintifika, Heradita Kaniaazzahra Herida, Azalia Puspa Hermin Pancasakti Kusumaningrum Lilis Sugiarti Nurrohman, Muhib Zanuar Pratama, Rafika Surya Putra Rhamadianto, Muhamad Iqbal Shabirah, Hasna ‘Afifatun Shalihah, Nusaibah Mar'atush Shasabila, Analies Devi Wahyuningsih, Candra Wardayanti, Bernadetta Atik