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All Journal PROFESI (Profesional Islam): Media Publikasi Penelitian Jurnal Pengabdian Masyarakat Indonesia Nutrisia Jurnal Farmasi Sains dan Praktis Applied Science and Technology Research Journal
Rohmansyah, Ryan
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Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Education Electrical & Electronics Engineering Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Physical Appearance of Commercial Herbal Eco-Green Soap Bar Combination of Madeira Vine Leaf Extract and Citronella Oil Karimatulhajj, Hanifah; Rohmansyah, Ryan; Haura; Dzikra; Soibatun
APPLIED SCIENCE AND TECHNOLOGY REASERCH JOURNAL Vol. 3 No. 1 (2024): Applied Science and Technology Research Journal
Publisher : Lembaga Penelitian dan Pengabdian Mayarakat (LPPM) Universitas PGRI Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31316/astro.v3i1.6144

Abstract

Herbal Eco-green soap is made by saponification using cold or hot process soap that reacts the lye with vegetable oil (soap base) and herbal component. Coconut oil is a vegetable oil that gave a nice hardness and foaming to the soap bar. There are two types of coconut oil on the market, namely coconut oil without a filtration process (unrefined) which contain more fatty acid and that has been filtered (refined) which contains less fatty acid. The free fatty acid from vegetable oil that is not saponified would affect the mushy soap and the rancid smell because of any matter that not saponified. The herbal extract added would affect the soap’s organoleptic and homogeneity. In this study, the organoleptic, homogeneity, and foam stability the as physical appearance of the herbal eco-green soap bar was evaluated for the better choice of coconut oil as a base herbal soap. The soap bar made by cold process and there was divided four group formula. Herbal soap with base soap and herbal component combination of madeira vine leaf extract with citronella oil (F1 and F2) and base soap with coconut oil without herbal component (F3 and F4). Formula 1 and 3 using refined coconut oil and F2 and 4 using non refined coconut oil. The study result that the herbais l soap more mushy and looked green than base soap. Herbal soap with non refined coconut oil more homogeneous (F2) and formula 3 was a hardest soap with white colour. All formulas had moderate foam stability.
Karakteristik Mutu Tepung Hati Ayam Kampung dan Tepung Hati Ayam Broiler Afrida Nurul Rahmawati; Rohmansyah, Ryan
Profesi (Profesional Islam) : Media Publikasi Penelitian Vol. 22 No. 1 (2024): Profesi (Profesional Islam): Media Publikasi Penelitian
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) ITS PKU Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26576/profesi.v22i1.272

Abstract

Hati ayam merupakan salah satu by product yang memiliki kandungan zat gizi yang tinggi. Pada penelitian ini karakteristik mutu tepung hati ayam dipengaruhi oleh proses pengeringan yang dapat mempengaruhi preferensi konsumen dalam pembuatan produk pangan. Tujuan dari penelitian ini adalah untuk mengetahui perbandingan karakteristik mutu pada tepung hati ayam kampung dengan tepung hati ayam broiler. Metode yang dilakukan dalam penelitian ini adalah melakukan pengujian mutu hedonik pada tepung hati ayam kampung dan broiler dengan melibatkan sebanyak 54 panelis semi terlatih. Analisis statistik dilakukan dengan uji Mann whitney untuk mengetahui perbedaan rata-rata karakteristik antar tepung hati ayam kampung dan broiler. Hasil dari uji Mann Whitney didapatkan hasil pada aspek warna (p = 0,001), rasa (p = 0,006), aroma (p = 0,016), dan tekstur (p = 0,198). Kesimpulan penelitian ini adalah terdapat perbedaan warna, aroma, dan rasa pada tepung hati ayam kampung dan broiler, sedangkan tidak terdapat perbedaan pada tekstur hati ayam kampung dan broiler.
Perbandingan Daya Terima Dan Karakteristik Cookies Tepung Hati Ayam Kampung Dan Tepung Pisang Kepok Thalia, Raden Rara Lavidhea Aldefinna; Rohmansyah, Ryan
JURNAL NUTRISIA Vol 27 No 1 (2025): Maret 2025
Publisher : Poltekkes Kemenkes Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29238/jnutri.v27i1.395

Abstract

Background: Native chicken liver flour is a food ingredient obtained from Native chicken liver.Native chicken liver is one of the food ingredients that contains high iron. The utilization of chickenliver flour is done in the form of cookies, which is a snack that is often consumed by the communityand can be a side dish. Objective: Analyzing the comparison of the acceptability of cookies on the characteristics of color, taste, aroma, and texture of 4 formulas. Methods: This research used a complete randomized design (CRD) type of experimental research with 1 control and 4 (four) treatments and data processing using ANOVA test and Duncan's further test using Statistical Program for Social Science (SPSS). Results: The results of hedonic test analysis using ANOVA showed that F0, F1, F2, F3 there were significant differences in color, taste, aroma, and texture significance 0.000 (p < 0.05). While the results of the organoleptic quality test analysis using ANOVA show that F0, F1, F2, F3 show that there are significant differences in color, taste, and aroma with a significance of 0.000 (p < 0.05). However, there is no significant difference in texture significance 0.358 (p>0.05). Conclusion: There is a comparison of the acceptability and characteristics of cookies with the addition of Kampong chicken liver flour and kepok banana flour in each treatment. F3 became the selected formula because it obtained the highest value in the parameters of color, taste, aroma, and texture
PHYSICOCHEMICAL ANALYSIS FOR QUALITY DETERMINANT OF NATURAL BAR SOAP WITH BINAHONG LEAF EXTRACT AND LEMONGRASS ESSENTIAL OIL Karimatulhajj, Hanifah; Rohmansyah, Ryan
Jurnal Farmasi Sains dan Praktis Vol 11 No 1 (January-April 2025)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/pharmacy.v11i1.8638

Abstract

There are two kinds of coconut oil in market that could be a natural soap base, filtered and unfiltered coconut oil that made the differences in fatty acid levels. In the previous study, the unfiltered coconut oil has the higher fatty acid than filtered coconut oil. It might could decrease pH level in the bar soap. It could appear caused by the excess of free fatty acid in the soap that not react with the lye and peroxidation may occur than made the rancid smell in the bar soap during the storage. In addition, the use of herbal component like plant extract and essential oil would contribute to pH level and water content of the soap that could affect the soap quality. Both parameters must be evaluated to determine the bar soap quality. This study used herbal extract of binahong leaf and sereh wangi essential oil. There was divided to the four groups: formula 1 using filtered coconut oil and herbal extract, formula 2 using unfiltered coconut oil with herbal extract, formula 3 using filtered coconut oil without herbal extract, and formula 4 using non filtered coconut oil. The quality of the natural soap was evaluated for organoleptic, the pH level, moisture content, and the TLC Profile of the bar soap solution. All formulas were evaluated and all of them had green and white porcelain colour, hard soap, a pH between 9-10 on day 38, moisture content up to 15,5%, so from SNI 2021 the soap had a good quality.
Physical Appearance of Commercial Herbal Eco-Green Soap Bar Combination of Madeira Vine Leaf Extract and Citronella Oil Karimatulhajj, Hanifah; Rohmansyah, Ryan; Haura; Dzikra; Soibatun
APPLIED SCIENCE AND TECHNOLOGY REASERCH JOURNAL Vol. 3 No. 1 (2024): Applied Science and Technology Research Journal
Publisher : Lembaga Penelitian dan Pengabdian Mayarakat (LPPM) Universitas PGRI Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31316/astro.v3i1.6144

Abstract

Herbal Eco-green soap is made by saponification using cold or hot process soap that reacts the lye with vegetable oil (soap base) and herbal component. Coconut oil is a vegetable oil that gave a nice hardness and foaming to the soap bar. There are two types of coconut oil on the market, namely coconut oil without a filtration process (unrefined) which contain more fatty acid and that has been filtered (refined) which contains less fatty acid. The free fatty acid from vegetable oil that is not saponified would affect the mushy soap and the rancid smell because of any matter that not saponified. The herbal extract added would affect the soap’s organoleptic and homogeneity. In this study, the organoleptic, homogeneity, and foam stability the as physical appearance of the herbal eco-green soap bar was evaluated for the better choice of coconut oil as a base herbal soap. The soap bar made by cold process and there was divided four group formula. Herbal soap with base soap and herbal component combination of madeira vine leaf extract with citronella oil (F1 and F2) and base soap with coconut oil without herbal component (F3 and F4). Formula 1 and 3 using refined coconut oil and F2 and 4 using non refined coconut oil. The study result that the herbais l soap more mushy and looked green than base soap. Herbal soap with non refined coconut oil more homogeneous (F2) and formula 3 was a hardest soap with white colour. All formulas had moderate foam stability.
Edukasi Siswa dalam Pencegahan Anemia dan Revitalisasi Kader UKS di SMK Negeri 2 Godean Sleman Yogyakarta Fayasari, Adhila; Febri Nilainsari, Anis; Rohmansyah, Ryan
Jurnal Pengabdian Masyarakat Indonesia Vol 5 No 4 (2025): JPMI - Agustus 2025
Publisher : CV Infinite Corporation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52436/1.jpmi.3663

Abstract

Remaja merupakan kelompok strategis dalam pembangunan kesehatan jangka panjang. Anemia masih menjadi masalah gizi utama pada siswa SMK akibat pola makan tidak seimbang. Unit Kesehatan Sekolah (UKS) yang seharusnya menjadi pusat edukasi dan pelayanan kesehatan belum dimanfaatkan secara optimal. Kegiatan Pengabdian kepada Masyarakat ini bertujuan merevitalisasi peran UKS melalui edukasi gizi dan pelatihan PHBS serta konsumsi tablet tambah darah (TTD). Metode yang digunakan antara lain penyuluhan, pelatihan, dan lomba edukatif. Hasil evaluasi menunjukkan peningkatan pengetahuan siswa, dari 20% menjadi 87% pada kelas UKS dan dari 24% menjadi 68% pada kelas Gizi. Selain itu, 94% siswa memahami pentingnya konsumsi TTD. Edukasi ini terbukti efektif dalam meningkatkan literasi kesehatan remaja.
Co-Authors Adhila Fayasari Afrida Nurul Rahmawati Dzikra Febri Nilainsari, Anis Haura Karimatulhajj, Hanifah Soibatun Thalia, Raden Rara Lavidhea Aldefinna