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All Journal 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 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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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.
Physicochemical and Organoleptic Properties of Crackers From Native and Heat Moisture Treatment (HMT) of Breadfruit Flour Djailani, Irfan; Hakim, Al Matin; Fahrizal, Fahrizal; Aisyah, Yuliani
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 17, No 2 (2025): Vol. (17) No. 2, Oktober 2025
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Crackers are one of the biscuit are made through a fermentation process with yeast, thin in shape, salty taste, crunchy texture, and if broken the cross-section of the pieces is layered. The main ingredient of crackers is flour. The purpose of this study was to determine the effect of varying concentrations of native and HMT modification of breadfruit flour on the physicochemical and organoleptic composition of crackers and to obtain the selected concentrations. This research was conducted experimentally using a completely randomized design with six treatments and three replications. The treatment for this study were SK1 (50% native breadfruit flour), SK2 (75% native breadfruit flour), SK3 (75% native breadfruit flour), SK4 (50% modified breadfruit flour), SK5 (75% modified breadfruit flour), and SK6 (100% modified breadfruit flour). Flour physical test data were analyzed using the T-test, while the physical test data of crackers and organoleptic assessment were ANOVA and continued with duncan's multiple range test (DMRT) at the 5% level. The results showed that the percentage of native breadfruit flour and modified breadfruit flour had a significant effect on bake loss, crispness, and sensory assessment. The best treatment in this study was SK4 with bake loss value of 18.27 g, crispness of 2.13kgF, moisture content of 7.42%, ash 2.76%, protein 7.85%, fat 13.40%, carbohydrate 68.57%, and fiber 3.05%. Hedonic sensory assessment with color score 4.06 (like), aroma 3.71 (like), taste 3.74 (like), crispness 3.78 (like), and overall assessment 3.79 (like).
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.
Co-Authors Chusnul Hidayat Dewi Yunita Djailani, Irfan Eliza, Tasya Elvira Iskandar Fahrizal Fahrizal Hakim, Al Matin Hardjono Sastrohamidjojo Normalina Arpi Novi Safriani Pudji Hastuti Raida Agustina Ryan Moulana Sri Haryani