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All Journal Elkawnie INDONESIAN JOURNAL OF PHARMACY Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Teknologi dan Industri Pertanian Indonesia Buletin Pengabdian
Yuliani Aisyah
Department of Agricultural Technology, Faculty of Agriculture, Unsyiah Banda Aceh
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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 1 
Chemical composition and antibacterial properties of the essential oil of Pogostemon cablin Aisyah, Yuliani; Hastuti, Pudji; Sastrohamidjojo, Hardjono; Hidayat, Chusnul
INDONESIAN JOURNAL OF PHARMACY Vol 19 No 3, 2008
Publisher : Faculty of Pharmacy Universitas Gadjah Mada, Yogyakarta, Skip Utara, 55281, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (332.325 KB) | DOI: 10.14499/indonesianjpharm0iss0pp151-156

Abstract

The aim of this research were to evaluate the chemical compositions and antibacterial activities of patchouli. The identification of patchouli oil was carried out by using gas chromatography-mass spectrophotometer, fractionation of patchouli oil was done by vacuum fractionational distillation method. The gas chromatography mass spectra showed that the patchouli oil consisted of 15 components. It was found that the five major components were patchouli alcohol, Δ-guaiene, α-guaiene, seychellene and α-patchoulene. Patchouli oil and high boiling point fraction exhibited antibacterial activity, while the low boiling point fractions did not show the antibacterial properties. The antibacterial properties found to be more effective for the Gram-positive bacteria than that the Gram-negative bacteria.Key words : patchouli oil, patchouli alcohol, fractinational distillation, antibacterial
PEMANFAATAN TEKNOLOGI TEPAT GUNA PADA USAHA PRODUKSI BUMBU BUBUK INSTAN “MEURASA” MASAKAN KHAS ACEH Aisyah, Yuliani; Agustina, Raida; Yunita, Dewi
Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Vol 4, No 3 (2020)
Publisher : Universitas Ahmad Dahlan, Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jp.v4i3.1951

Abstract

Provinsi Aceh merupakah salah satu daerah yang terkenal dengan berbagai jenis masakan tradisional yang sangat banyak menggunakan rempah-rempah dan bumbu dasar. Jenis masakan Aceh yang sudah sangat terkenal antara lain Mie Aceh, Nasi Goreng Aceh, Kari Aceh, Ayam Tangkap Aceh dan lain-lain. Mitra dalam kegiatan ini adalah unit usaha yang memproduksi bumbu bubuk instan “Meurasa” masakan khas Aceh. Permasalahan utama didalam memproduksi bumbu bubuk instan adalah pada proses pengeringan bahan bumbu, penggilingan, dan pengemasan bumbu. Tujuan kegiatan pengabdian kepada masyarakat ini adalah mengintroduksi beberapa teknologi yaitu berupa alat pengering tenaga surya dengan solar cell, mesin penggiling (grinder machine) dan mesin pengemas (sealer machine). Metode yang digunakan dalam kegiatan ini mencakup beberapa metode yaitu penyuluhan, pelatihan, dan demonstrasi. Hasil pelaksanan kegiatan pengabdian kepada masyarakat antara lain telah terjadi peningkatan pengetahuan dan pemahaman tentang alat pengering, mesin penggiling bumbu (grinder machine), dan mesin pengemas (sealer machine) pada mitra, telah dapat memperbaiki mutu produk, daan terjadi peningkatan jumlah produk yang dihasilkan sekaligus dapat memperluas pemasaran dengan peningkatan jumlah produk yang disuplai ke outlet-outlet dan swalayan. 
Penerapan teknologi tepat guna pada proses produksi U-Neulheu Kelompok Masyarakat Aceh Besar [Implementation of appropriate technology in U-Neulheu Production by Community Group of Aceh Besar] Safriani, Novi; Moulana, Ryan; Iskandar, Elvira; Haryani, Sri; Aisyah, Yuliani
Buletin Pengabdian Vol 4, No 3 (2024): Bull. Community. Serv.
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/bulpen.v4i3.41272

Abstract

U-Neulheu, a traditional Acehnese cooking spice made from roasted grated coconut, is typically produced using simple and limited equipment, leading to an inefficient production process. As a result, both the quality and quantity of the final product are often suboptimal. The integration of technology into the production process remains far from ideal. The aim of this community service activity aims to enhance the quantity and quality of U-Neulheu produced by local partners through the implementation of Appropriate Technology, such as a roasted coconut grinder and dryer. These improvements are expected to increase the partner's income level and living standards. The partners involved in this activity are a group of housewives who produce U-Neulheu in Cot Preh Village, Kuta Baro Sub-District, Aceh Besar District. The methods of this community service activity include counseling, the implementation of technology in the form of a roasted coconut grinder and dryer, as well as technical guidance. The results of the activity show that the partners greatly benefited from the application of this Appropriate Technology. The use of the roasted coconut grinder and dryer in the U-Neulheu production process made it more effective and efficient in terms of both time and cost. In addition, the quantity and quality of U-Neulheu products have also increased. The quantity increase is measurable by the higher number of products produced (50%), while the quality improvement is evident in the smoother and more hygienic products.
Penilaian Penerapan Good Manufacturing Practices (GMP) pada Proses Produksi Dimsum (Studi Kasus : UMKM XYZ) Arpi, Normalina; Eliza, Tasya; Aisyah, Yuliani
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 2 (2024): Vol. (16) No. 2, Oktober 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i2.36351

Abstract

Dimsum is a high-risk food category because it uses basic ingredients of chicken meat and these ingredients have a water content of around 65-80% and a high pH of around 6-7, as well as easily degraded and easy to grow microorganisms. This study aims to assess the application of GMP in the production process in Aceh Dimsum Micro, Small and Medium Enterprises (UMKM) and the application of GMP is the basic requirement for granting a distribution permit certificate for the Deep Food (MD) category by the Food and Drug Supervisory Agency (BPOM). In this study, the assessment of the application of GMP in dimsum production process was carried out using the Gap Assessment method by assessing the suitability and non-conformity of the GMP aspects applied. The assessment is carried out by giving value weight to the finding of nonconformity based on the category of nonconformity. From the results of the research that has been carried out, conformity findings, nonconformity findings, and GMP aspect findings that are not applied to the production process are obtained. There are 17 points of conformity findings applied from 12 aspects of GMP. There were 51 points of nonconformity findings found from 21 aspects of GMP. There are 2 points of aspects that do not apply or are not used to UMKM from 2 aspects of GMP (aspects of internal testing laboratories and aspects of water, ice, gas and energy (electricity, fuel). Based on the amount of value weighted obtained from the findings of nonconformity, the score obtained by UMKM is around a score of 78. Based on this score, the level (rating) of UMKM is rating D. The conclusion that can be drawn is that UMKM need to make improvements to the discrepancies found in the production process.
Formulation and Evaluation of Hand Cream Using Cocoa Fat and Paste with the Addition of Ylang-Ylang (Cananga odorata) and Lilac (Syringa vulgaris) Essential Oils Ikhwana, Yana; Aisyah, Yuliani; Irfan, Irfan; Yunita, Dewi
Elkawnie Vol. 12 No. 1 (2026)
Publisher : Faculty of Science and Technology Universitas Islam Negeri Ar-Raniry

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/ekw.v12i1.32140

Abstract

Abstract: Cocoa fat and paste have the potential to be used in cosmetic products, especially because they can moisturize and hydrate the skin. The addition of essential oils to cosmetic products, besides providing a natural aroma, also functions as an antioxidant. This research aims to formulate and evaluate the characteristics of a hand cream based on cocoa fat and paste with the addition of ylang-ylang and lilac essential oils, which can remain free from fungal growth contamination after being stored for more than 30 days. The research was carried out in two stages: heating the cocoa fats and paste to temperatures of 25°C, 80°C, 90°C, and 121°C, and formulating the hand cream by varying the concentration of cocoa fat (1%, 2%, 3%) and the type of essential oil ((no essential oil, ylang-ylang oil, lilac oil, a blend of ylang-ylang and lilac oils). The total plate count analysis of the cocoa fats and paste showed that no microorganisms were found in the cocoa fat from a heating temperature of 25°C, while in the cocoa paste, microorganisms were not found after heating at a temperature of 121°C. The antioxidant activity of the cocoa fats and paste ranged after heating from 65.23% to 82.66%. The hand cream's characteristics met the quality standards of SNI 16-3499-1996 and BPOM No. 17 of 2014 including homogeneous appearance, pH, and specific gravity. Essential oils can be an alternative to using cocoa paste for scenting hand cream, because heating cocoa paste to 121°C for 15 minutes to eliminate microorganisms can reduce its antioxidant activity. Abstrak: Lemak dan pasta kakao memiliki potensi untuk digunakan dalam produk kosmetik terutama karena dapat melembapkan dan menghidrasi kulit. Penambahan minyak atsiri dalam produk kosmetik selain memberikan aroma alami juga berfungsi sebagai antioksidan. Penelitian ini bertujuan untuk memformulasi dan mengevaluasi karakteristik hand cream berbasis lemak dan pasta kakao dengan penambahan minyak atsiri ylang-ylang (Cananga odorata) dan lilac (Syringa vulgaris). yang dapat tetap bebas dari kontaminasi pertumbuhan jamur setelah disimpan lebih dari 30 hari. Penelitian dilaksanakan dalam 2 tahap, yaitu pemanasan lemak dan pasta kakao, menggunakan suhu 25°C, 80°C, 90°C, 121°C, dan formulasi hand cream dengan memvariasikan konsentrasi lemak kakao (1%, 2%, 3%), dan jenis minyak atsiri (tanpa minyak atsiri, minyak ylang-ylang, minyak lilac, campuran minyak ylang-ylang dan lilac). Hasil analisis total plate count (TPC) lemak dan pasta kakao menunjukkan bahwa pada lemak kakao sudah tidak ditemukan adanya mikroorganisme mulai suhu pemanasan 25°C, sedangkan pada pasta kakao, tidak ditemukan mikroorganisme setelah proses pemanasan pada suhu 121°C. Aktivitas antioksidan lemak dan pasta kakao setelah pemanasan berkisar 65,23% - 82,66%. Hand cream telah memiliki karakteritik sesuai syarat mutu SNI 16-3499-1996 dan BPOM No.  17 tahun 2014 yaitu penampakan homogen, pH (4,60–6,58), dan bobot jenis (0,95–1,05). Minyak atsiri dapat menjadi alternatif untuk menggantikan penggunaan pasta kakao sebagai sumber aroma pada hand cream, mengingat pemanasan pasta kakao pada suhu 121°C selama 15 menit dapat menurunkan aktivitas antioksidan dari pasta kakao.
Co-Authors Chusnul Hidayat Dewi Yunita Eliza, Tasya Elvira Iskandar Hardjono Sastrohamidjojo Ikhwana, Yana MMSI Irfan ,S. Kom Normalina Arpi Novi Safriani Pudji Hastuti Raida Agustina Ryan Moulana Sri Haryani