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All Journal Biology, Medicine, & Natural Product Chemistry Jurnal Penelitian Pendidikan IPA (JPPIPA) Syntax Literate: Jurnal Ilmiah Indonesia Jurnal Kreativitas PKM Jurnal Abdimas PHB : Jurnal Pengabdian Masyarakat Progresif Humanis Brainstorming Health Information : Jurnal Penelitian Jurnal Ners Jurnal Health Sains Daengku: Journal of Humanities and Social Sciences Innovation COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat Jurnal Ilmiah Kesehatan Masyarakat NUSANTARA: Jurnal Pengabdian Kepada Masyarakat Sewagati: Jurnal Pengabdian Masyarakat Indonesia Safari : Jurnal Pengabdian Masyarakat Indonesia Jurnal Sains dan Kesehatan Jurnal Ilmu Kesehatan dan Gizi Jurnal Anestesi: Jurnal Ilmu Kesehatan dan Kedokteran Ardhi: Jurnal Pengabdian dalam Negri Jurnal Multidisiplin Indonesia
Hery Prambudi
AAK An Nasher Cirebon
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Kajian Kualitas Kimia Daging Sapi Tenderloin dan Sirloin di RPH Tradisional di Kabupaten Cirebon Supriyatin; Hery Prambudi
Jurnal Health Sains Vol. 1 No. 3 (2020): jurnal health sains
Publisher : Syntax Corporation Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/jhs.v1i3.25

Abstract

Beef is one of the most preferred sources of animal protein by consumers because it has a delicious taste. Beef is a food ingredient that is quite popular among the community. Beef consists of several parts, including beef, has in (tenderloin), and has outside (sirloin). Until now, beef circulating in the community through traditional markets has not received attention, so that aspects of meat quality tend to be neglected. The meat quality can be viewed from several aspects, including the chemical quality of the meat. This study aimed to determine the pH, fat, protein, moisture content, the ash content of tenderloin & sirloin beef in traditional RPH Cirebon Regency and to determine significant differences in pH, fat, protein, moisture content, the ash content in the meat. Beef tenderloin & sirloin in traditional RPH Cirebon Regency. The method used was the quantitative descriptive method, which was carried out on five traditional slaughterhouses in Cirebon Regency with five replications. The results of 5 traditional slaughterhouses in Cirebon Regency show that the average value of tenderloin meat with pH parameters is 5.55, fat content is 15.93%, protein content is 20.99%, water content is 78.49% ash of 1.34% while sirloin meat with pH parameters of 5.96, the fat content of 14.24%, protein content of 18.41%, water content of 74.91% and an ash content of 1.46%. The sig value of the five slaughterhouses is below 0.05, which means a significant difference in each of the parameters studied. This study concludes the condition of fresh beef in traditional slaughterhouses of Cirebon Regency, both tenderloin and sirloin when viewed from the average with various chemical quality parameters in 5 slaughterhouses, all meet the requirements and are suitable for consumption by the wider community.
The Implementation on Using Google Classroom for Online Learning for Elementary School Teachers Fiki Setiawan; Hery Prambudi; Pipin Supenah; Supriyatin Supriyatin
COMSERVA : Jurnal Penelitian dan Pengabdian Masyarakat Vol. 1 No. 5 (2021): COMSERVA: Indonesian Journal of Community Services and Development
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (411.498 KB) | DOI: 10.59141/comserva.v1i5.27

Abstract

The government has issued various policies to stop the spread of COVID-19. One of them is online learning (on the network) which is carried out by almost all levels of education in Indonesia. Learning models are developed based online (e-learning). Nevertheless, on the other hand, the implementation of online learning experiences obstacles such as teachers' lack of knowledge and skills in managing to learn online. This community service aims to improve the abilities and skills of elementary school teachers in using e-learning applications based on Google Classroom in helping the online learning process during the pandemic. The target of this activity is the Gegunung Village Elementary School teachers. Execution method using lectures, practicum, and question and answer. Training participants are given an understanding concept about distance learning media or online and practising use of the Google Classrooms application. The results of this activity include training participants very enthusiastic about participating in the training. The Gegunung Village Elementary School teacher can understand the use of google classroom with an indicator that the teacher can create online learning. The Gegunung Village Elementary School teachers have operated the application Google Classroom as an alternative medium. However, assistance still needs to be done until the teacher understands and uses Google Classroom as an online learning medium during the COVID-19 pandemic.
Uji Analgetik Infus Daun Jambu Biji Berdaging Merah pada Mencit Jantan dengan Metode Rangsangan Kimia Hery Prambudi
Health Information : Jurnal Penelitian Vol 12 No 1 (2020): Januari-Juni
Publisher : Poltekkes Kemenkes Kendari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36990/hijp.vi.168

Abstract

The flavonoids content on guava leaves has a role to improve blood circulation throughout the body and prevent the occurrence of blood vessel blockage, anti-inflammatory and analgesic. This study aims to determine whether the infusion of red fleshy guava leaves (Psidium guajava Linn.) has an analgesic effect on male mice (Mus musculus) and at what concentration the infusion of red fleshy guava leaves (Psidium guajava Linn.) has an analgesic effect on male mice (Mus musculus). The experiments were carried out using chemical stimulation methods. Analgesics or painkillers are substances that reduce or eliminate pain without losing consciousness (the difference with general anesthesia). This research is a pure experimental study using 25 mice divided into 5 treatment groups, each group consisting of 5 mice, then induced with 1% v / v acetic acid dose 50 mg / kgBB intraperitonially (ip) as pain induction, left for 15 minutes. then the treatment was carried out in each concentration group of 10% w / v, 15% w / v, and 20% w / v. Oral administration of 1% paracetamol suspension solution at a dose of 65 mg / kgBW was used as a positive control, and aquadest was used as a negative control. observations were made by counting the amount of writhing seen in 5 minutes for 60 minutes, then determined the percentage of analgesic power. The results showed that the infusion of red fleshy guava leaves (Psidium guajava Linn.) had an analgesic effect of the percentage of analgesic power of 87.88% which was close to the percentage of paracetamol analgesic power of 100%.
PENGARUH WAKTU PEREBUSAN DENGAN AIR TERHADAP PENURUNAN KADAR FORMALIN DALAM BAKSO Hery Prambudi
Syntax Literate Jurnal Ilmiah Indonesia
Publisher : CV. Ridwan Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (408.468 KB)

Abstract

Menurut permenkes RI No. 722/Menkes/Per/IX/88 formalin bukan pengawet untukmakanan, karena bersifat toksik (racun). Namun survei mengindikasi bahwabeberapa jenis makanan masih ditemukan adanya penggunaan formalin dalammakanan terutama pada makanan yang tinggi protein seperti bakso dan tahu. Hasilpenelitian yang telah dilakukan oleh Akhmad Muntaha dkk (2015) tentangperbandingan penurunan kadar formalin pada tahu yang direbus dan direndam airpanas didapatkan hasil Penurunan kadar formalin pada tahu berformalin setelahdirebus selama 10 menit adalah 64,77%. Hal ini menunjukkan bahwa perebusandapat menurunkan kadar formalin dalam tahu atau makanan yang berformalin.Tujuan dari penelitian untuk mengetahui pengaruh waktu perebusan terhadappenurunan kadar formalin yang terdapat pada bakso. Formalin yang ditambahkandalam bahan makanan akan berikatan dengan protein dan membentuk senyawametilen yang dengan proses pemanasan atau perebusan dapat terurai kembalimenjadi protein dan formalin bebas. Menurunkan kadar formalin dalam bahanmakanan dengan cara perebusan diharapkan dapat menjadi salah satu solusi darimasalah ini. Metode penelitian ini menggunakan penelitian eksperimen sederhanauntuk penentuan kadar formalin dalam bahan uji dianalisa secarasperktrofotometri pada panjang gelombang 546 nm menggunakan pereaksi asamkromatropat. Rata-rata persentase penurunan kadar formalin setelah dilakukanperebusan dengan berbagai variasi waktu (10-30 menit) adalah sebagai berikut;setelah perebusan 10 menit = 16,21 %, setelah perebusan 15 menit = 26,20 %,setelah perebusan 20 menit = 37,96 %, setelah perebusan 25 menit = 45,72 % dansetelah perebusan 30 menit = 67,87%. Hasil uji statistik menggunakan metodestatistik regresi linier menunjukan bahwa terdapat pengaruh waktu yang signifikanterhadap penurunan kadar formalin pada bakso setelah perebusan dengan airdengan berbagai varietas waktu, yang berarti hipotesa H0 ditolak dan H1 diterima.Kata Kunci :Pengaruh Waktu Perebusan, Formalin, Bakso
Skrining Bank Darah untuk Pemeriksaan Hemoglobin di Kelurahan Pasalakan Kecamatan Sumber Supriyatin Supriyatin; Solikhah Solikhah; Hery Prambudi
Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM) Vol 7, No 1 (2024): Volume 7 No 1 2024
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jkpm.v7i1.12185

Abstract

ABSTRAK Skrining bank darah dan pengabdian kesehatan masyarakat melalui tes hemoglobin di kelurahan Pasalakan, Sumber, oleh mahasiswa AAK An Nasher Cirebon. Tujuan utama dari kegiatan ini adalah untuk menganalisis efektivitas skrining bank darah dalam mendeteksi tingkat hemoglobin rendah serta dampaknya terhadap kesehatan masyarakat. Metode yang digunakann melibatkan penyuluhan kepada masyarakat, penyebaran angket, pengambilan sampel darah untuk pemeriksaan lebih lanjut. Hasil skrining bank darah didapatkan rata-rata kadar hemoglobin 13.21 g/dL. Kesimpulan dari kegiatan ini adalah untuk mendapatkan hasil pemeriksaan hemoglobin dari skrining bank darah. Kata Kunci: Skrining Bank Darah, Hemoglobin, Kadar Hemoglobin.  ABSTRACT Blood bank screening and community health service through a hemoglobin test in the Pasalakan sub-district, Sumber, by AAK student An Nasher Cirebon. The main objective of this activity is to analyze the effectiveness of blood bank screening in detecting low hemoglobin levels and its impact on public health. The method involves outreach to the community, distributing questionnaires, and taking blood samples for further examination. Blood bank screening results showed an average hemoglobin level of 13.21 gr/dL. The conclusion of this community service activity is to get the results of a hemoglobin examination from a blood bank screening. Keywords: Blood Bank Screening, Hemoglobin, Hemoglobin Levels.
Examination of Calcium Oxalate Crystals In Mountain Water Consumers In Kuningan Regency Oktafirani Al Sas; Hery Prambudi; Mutiara Syafitri
Jurnal Health Sains Vol. 5 No. 4 (2024): Journal Health Sains
Publisher : Syntax Corporation Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/jhs.v5i4.1259

Abstract

Urine, a byproduct of metabolism occurring in the kidneys, serves as a crucial diagnostic medium in laboratory settings, including the microscopic examination of calcium oxalate crystals. Influenced by various factors, such as demographics and environmental conditions, the formation of these crystals underscores broader health considerations. Mountain water, renowned for its mineral content, constitutes a significant source of daily hydration. However, the dominance of calcium and magnesium elements in surface water raises concerns regarding calcium oxalate crystallization. This study investigates the prevalence of calcium oxalate crystals in mountain water consumers within Kuningan Regency. Employing descriptive research methods and random sampling techniques, the study examined urine samples from 38 individuals. Results revealed calcium oxalate crystals in 11 participants, constituting 28.95% of the sample. This finding underscores the need for further research into water quality and its implications for public health in the region. By elucidating the relationship between water composition and urinary crystal formation, this study informs strategies for safeguarding community health and informs future policy initiatives regarding water resource management.
Pengaruh Waktu Perendaman Di Dalam Perasaan Jeruk Lemon Terhadap Kadar Formalin Pada Ikan Asin Jambal Roti Hery Prambudi; Usdiyanto; Rizal Ibrahim Aji; Endah Aisyah Ningrum
Jurnal Ilmu Kesehatan dan Gizi Vol. 2 No. 2 (2024): April : Jurnal Imu Kesehatan dan Gizi
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jig.v2i2.2994

Abstract

Salted jambal roti fish often contains high levels of formaldehyde for reasons of price and long shelf life. Formalin is a hazardous material for human health. Citric acid contained in lemon is believed to be able to reduce formaldehyde levels contained in salted fish. Salted fish contains a lot of formalin levels because of the low price and long shelf life. This study aims to determine the effect of the soaking time of lemon juice on formalin levels in salted jambal roti fish. The method used was pre-experiment with a one-group pretest-postest design. Samples of salted jambal roti fish were treated with lemon juice immersion with 100% concentration for 0, 30, 45, 60, 75, 90, and 120 minutes. Formalin levels were analyzed using a uv-vis spectrophotometer. The results showed that the immersion time of lemon juice affects the formalin content in salted jambal roti fish. The largest decrease in formalin levels occurred in soaking for 120 minutes with an average of 3,750 ppm.
Analisis Kualitatif Boraks Dan Formalin Terhadap Sifat Fisikokimia Ikan Petek Asin Di Pasar Celancang Ikhwani; Hery Prambudi; Misika Alam; Vivi Alviansyah
Jurnal Ilmu Kesehatan dan Gizi Vol. 2 No. 2 (2024): April : Jurnal Imu Kesehatan dan Gizi
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jig.v2i2.2997

Abstract

Fish that have died rot very quickly compared to beef, fruit, or vegetables. This decay can be prevented by salting or what is commonly called salted fish. Aims to reduce the water content contained in fish meat, so that bacteria do not develop. In the processing of salted fish some producers add food ingredients. Like Borax and formalin which aims to preserve salted fish. Salted fish has many types, one of which is petek fish. This study aims to determine the presence of borax and formalin in the physicochemical properties of salted petek fish sold in Celancang market. The method in this study is descriptive qualitative with the method of examination using the flame test and curcumin paper on borax and using distillation with the addition of chromatopic acid on formalin. The samples in this study were salted petek fish sold in Celancang market as many as thirty samples. Based on the results of the research on the presence of borax test, there is no borax content in the salted petek fish sample and in formalin, as many as ten salted petek fish are positive for formalin sold in the Celancang market. From the organoleptic test results salted petek fish containing formalin is pure white in color different from the usual petek fish with a pungent aroma and hard texture but the taste remains the same salty.
Sosialisasi Pemanfaatan Jahe Merah Untuk Menurunkan Kadar Kolesterol Di Kelurahan Kaliwadas Kabupaten Cirebon Fiki Setiawan; Ikhwani Ikhwani; Supriyatin Supriyatin; Hery Prambudi; Misika Alam; Een Agustina
SAFARI :Jurnal Pengabdian Masyarakat Indonesia Vol. 3 No. 1 (2023): Januari : Jurnal Pengabdian Masyarakat Indonesia
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/safari.v3i1.1522

Abstract

Cholesterol sufferers in Indonesia are quite high, reaching 28% and 7.9% of people die from this disease. If treated too late, high cholesterol can endanger health and even lead to death. Decreased organ function in the elderly increases the risk of degenerative diseases. Pharmacological and non-pharmacological therapies are used to treat cholesterol. On the other hand, red ginger has been proven to be effective in lowering cholesterol levels. Red ginger contains flavonoid compounds with hypocholesterologenic effects and inhibits enzymes involved in cholesterol biosynthesis. The mechanism of action involves influence on enzyme activity, inflammatory and antioxidant properties. This study aims to determine the significant effect on cholesterol levels after consuming red ginger. The experimental research method was Purposive Sampling and the examination method used the fotometry. Data analysis used the SPSS program Paired T test with a sig value of 0.002 which was carried out on 19 elderly people aged 45-74 years with cholesterol levels >200 mg/dl by administering ginger. red 3.2 ml/kg BW every day for 14 days, in Kaliwadas Cirebon.. The results of the study showed that the results of checking cholesterol levels before treatment were found to be an average of 231 mg/dl and cholesterol levels after were found to be an average of 199 mg/dl. The conclusion of this research is that there is an effect of giving red ginger on total cholesterol levels with a percentage of 21.9%.
Penyuluhan Kesehatan: Pengaruh Konsumsi Kopi Terhadap Penurunan Kadar Glukosa Darah Pada Penderita Dm Di Desa Purbawinangun Cirebon Misika Alam; Solikhah Solikhah; Supriyatin Supriyatin; Hery Prambudi; Rizal Ibrahim Aji; Usdiyanto Usdiyanto; Renita Renita
SEWAGATI: Jurnal Pengabdian Masyarakat Indonesia Vol. 1 No. 2 (2022): Juni : Jurnal Pengabdian Masyarakat Indonesia
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/sewagati.v1i2.1525

Abstract

Cases of Diabetes Mellitus disease are increasing every year, the most vulnerable age who experience Diabetes is in the age group of 55-64 years because at this age the body's immunity begins to decline gradually, diabetics always experience an increase in blood glucose levels that exceed normal limits, one way to lower blood glucose levels in addition to taking antidiabetic drugs is to consume coffee without added sugar because it can lower blood glucose levels by Consume coffee according to the maximum recommended limit for diabetics. For diabetics, it is recommended to consume coffee with a caffeine level of 200mg or the equivalent of 2 cups of coffee per day. This activity aims to provide information that coffee can lower blood glucose levels. The community service method is carried out by observation and treatment of giving coffee and conducting blood glucose checks. The results of the observation were obtained by the number of respondents in Purbawinangun Village, Cirebon as many as 10 people with an average blood glucose level of 259 mg/dL and blood glucose levels after consuming coffee with an average value of 231 mg/dL. The conclusion is that coffee can affect the decrease in glucose levels.
Co-Authors Anggun Rizki Lestari Ani Haryani Citania Nurkholifah Dosi Ahmad Yani Een Agustina Endah Aisyah Ningrum Fiki Setiawan Fiki Setiawan Fiki Setiawan Hariningsih, Yetti Hermawatiningsih, Oktaviarika Dewi Hery Widijanto Ikhwani Ikhwani Ikhwani Ikhwani Ikhwani Ikhwani Ikhwani Indrasari, Tika La Bassy, Lukman M. Ibnu Ubaidillah Ma'arif, Syamsul Misika Alam Muhammad Ibnu Ubaidillah Mutiara Syafitri Nadia Azka Nadila Nur Rahmaliani Oktafirani Al As Oktafirani Al Sas Pipin Supenah Pipin Supenah Prih Sarnianto Qodri , Qodri Raising, Rahmawati Renita Renita Rizal Ibrahim Aji Ruby Satria Nugraha Sas, Oktafirani Al Shirly Kumala Siti Jabal Mastura Solikhah Solikhah Solikhah Solikhah Sunita Sinaga Supenah, Pipin Supriyatin Supriyatin Supriyatin Supriyatin Supriyatin Supriyatin Supriyatin Supriyatin Usdiyanto Usdiyanto Usdiyanto Vivi Alviansyah Ziza, Grestiya Nur Ega