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All Journal Martabe : Jurnal Pengabdian Kepada Masyarakat PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Riset Informasi Kesehatan
Afandi, Ryan
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Agriculture, Biological Sciences & Forestry Arts Humanities Economics, Econometrics & Finance Education Health Professions Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences

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Potential dangers of Deoxynivalenol; A review Afandi, Ryan; Ekowati, Juni; Rudyanto, marcellino
Riset Informasi Kesehatan Vol 14 No 3 (2025): Riset Informasi Kesehatan
Publisher : Sekolah Tinggi Ilmu Kesehatan Harapan Ibu Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30644/rik.v14i3.1056

Abstract

Background: Deoxynivalenol (DON) is a type of mycotoxin produced by Fusarium fungi particularly Fusarium graminearum. This mycotoxin is commonly found in various crops, including wheat, maize, and barley. DON is one of the most commonly found mycotoxins in crops and can cause significant economic losses in the agriculture and livestock industries. Therefore, monitoring and controlling DON levels is crucial to ensure food safety and animal health. Method: study literature review method by collecting various journals that investigate Fusarium graminearum contamination and the associated risks of deoxynivalenol Results: Effects on human health cause gastrointestinal disturbances, damage to the digestive tract, and toxic effects on the immune system, while on animals cause been shown to reduce the production of milk, eggs, and meat. Conclusion: DON is a common mycotoxin found in agricultural products, posing a threat to human and animal health. Therefore, a rapid and effective detection method is needed to overcome DON contamination.
Peningkatan Kualitas Produksi dan Keamanan Pemasaran Minuman Kesehatan Berbasis Bunga Telang pada Ibu PKK Kecamatan Rungkut Surabaya dalam mendukung SDGs-3 Good Health and Well Being: Improving the Quality of Production and Marketing of Telang Flower Based Health Drinks to PKK Women, Rungkut District, Surabaya in support of SDGs-3 Good Health and Well Being Ekowati, Juni; Prawitasari, Neny; Ifadotunnikmah, Farida; Bastiana, Bastiana; Yuwono, Mochammad; Suzana, Suzana; Susanto, Julian Dwi; Ulvan, Angkasa Megistra; Hartono, Thalia Vanessa; Shihab, Fawaz; Afandi, Ryan; Setiawan, Albertus Aditya; Febrianti, Winanda Rizki
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 2 (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.v9i2.5984

Abstract

To support SDGs-3 to achieve conditions of good health and well-being amidst the conditions of society, support is needed for resilient community groups who are economically creative. The residents of Penjaringan Sari Village are among the village residents who have won Surabaya SMART City 2020. They are an alternative tourist village developing a productive economy by selling processed drinks based on Telang flowers. However, in this community group, many problems still require assistance. Efforts need to be made to solve the problems of PKK women's partners in the Penjaringansari sub-district to improve production quality, starting from preparing raw materials, selecting and using packaging correctly, and increasing the diversification of partners' processed products and product branding. This activity aims to provide community service from a team of lecturers from the Faculty of Pharmacy, Airlangga University, in collaboration with lecturers from the Faculty of Medicine, Nahdatul Ulama University, Surabaya. This activity is a tri dharma of higher education where the community can feel lecture materials, research results, and previous community service products as partners in supporting SDGs-3 Good Health and Well-being. The outcome is an increase in participants' understanding, indicated by an average post-test score of 75, with an increase of 26% compared to the pretest. Apart from that, there is an increase in skills in making syrup and Telang flower powder drinks.
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%
PENYULUHAN PEMBUATAN TEH KUNYIT (Curcuma Domestica) DI DUSUN PESULINGAN KECEMATAN TAMAN RAJO KABUPATEN MUARO JAMBI Dewi, Rasmala; Chairiyah, Jumatul; Nisa, Chairun; Afandi, Ryan; Pratiwi, Anggelia
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 3, No 2 (2020): Martabe : Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v3i2.367-370

Abstract

Guideance on making turmeric tea (curcuma domistica) by adding honey. Herbal tea are usually made from turmeric rhizome brewed with hot water. Teabag is a tea wrapped in clip paper. Processing of herbal turmeric tea that is with sorting raws maerials, the drying is done by using sundirectly to dry, raw material in chopped, and material packing. Turmeric rhizome pants are often used a amixture in cooking by the public. The contained compound on turmeric is atsiri, resin, curcumin, oleoresin, desmotoksikurkumin, grease, calcium, proyein and posfor and iron. The curcumin its benefits as an antioxidant, antimicrobe, antifunction, antifungal, and also antiinfamation. Besides curcumin is also believed to be able to inhibit growth cancer cell and meantmacu apoptosisi cancer cell.
Co-Authors Bambang Tri Purwanto Bastiana Bastiana Chairiyah, Jumatul Chairun Nisa Dewi, Rasmala Etik Wahyuningsih Farida Ifadotunnikmah Febrianti, Winanda Rizki Hartono, Thalia Vanessa Juni Ekowati Kholis Amalia Nofianti Marcellino Rudyanto Melanny Ika Sulistyowaty Mochammad Yuwono Muhammad Faris Adrianto, Muhammad Faris Noorma Rosita Pratiwi, Anggelia Prawitasari, Neny Prayoga, Adistiar Purwitasari, Neny Rianti, Dian Ratna Setiawan, Albertus Aditya Shihab, Fawaz Susanto, Julian Dwi SUZANA, SUZANA Ulvan, Angkasa Megistra