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Kuliah Kerja Nyata: Perkembangan Ekonomi Berkelanjutan Berbasis Digital, Kreativitas dan Literasi Membaca Saputra, Andrian; Hakim, Fathon Ali; Maharani, Ersyana Shafara; Handayani, Nurul; Arafah, Zahra Zynatul; Yahya, Agung Nur; Hidayat, Shaqila; Akbar, Iqbal Maulana; Smr, Rizmaldi Vico Sahata; Adhima, Muhammad Faujan; Rosyidah, Dania Meida
Easta Journal of Innovative Community Services Vol 3 No 01 (2024): Easta Journal of Innovative Community Services (EJINCS)
Publisher : Eastasouth Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/ejincs.v3i01.272

Abstract

Kuliah Kerja Nyata (KKN) merupakan wujud nyata dari tugas dosen dan mahasiswa dalam melaksanakan Tri Dharma Perguruan Tinggi yakni aspek pengabdian. Melalui kegiatan pengabdian kepada masyarakat desa Ridogalih, maka terjadi sinergi antara perguruan tinggi dengan masyarakat sebagai wujud knowledge demokrasi. Tujuan pengabdian ini adalah memberikan pemahaman kepada masyarakat setempat tentang pentingnya pendidikan guna membantu pemerintah dalam mencerdaskan anak bangsa dan membantu masyarakat dalam hal perekonomian. Pengabdian dilakukan melalui kegiatan: penyuluhan UMKM, pengadaan gubuk baca, pengadaan PJU, dan KKN mengajar. Hasil pengabdian memberikan gambaran naiknya semangat dan meningkatkan pemahaman masyarakat tentang penggunaan social media sebagai alat perdagangan dan pentingnya literasi bagi masyarakat sekitar.
Antioxidant and Anti-inflammatory Effects of Vegetable Spices Fermentation Extracts in NAFLD Kinasih, Larasati Sekar; Rachmawati, Ermin; Fahdela, Ahdika Nungki; Akbar, Iqbal Maulana; Syauki, Moh. Faris; Suharti, Suharti
Majalah Obat Tradisional Vol 31, No 1 (2026)
Publisher : Faculty of Pharmacy, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/mot.104030

Abstract

Currently, the prevention strategy for Non-Alcoholic Fatty Liver Disease (NAFLD) has several limitations. Fermentation prolongs the shelf life of food products and enhances the bioavailability of bioactive compounds, essential vitamins, and minerals, thereby improving their nutritional efficacy. This study evaluated the antioxidant activity and the effects of Vegetable Spices Fermentation Extract (VSFE) on Peroxisome Proliferator-Activating Receptor (PPAR-γ) and Interleukin (IL)-6 mRNA expression in a NAFLD rabbit model. Using a posttest-only control group design, 24 rabbits were divided into four groups: standard diet group, high-fat diet (HFD) group, treatment group 1 (HFD+VSFE 100 mg/kg BW), and treatment group 2 (HFD + VSFE 200 mg/kg BW). PPAR-γ and IL-6 mRNA expression were measured using real-time polymerase chain reaction (RT-PCR). The fermented extract had a higher phenolic content (519.95 ± 61.9 mg GAE/g) than the non-fermented extract (357.45 ± 58.66 mg GAE/g) (p<0.05). The expression of PPAR-γ and IL-6 significantly decreased in groups 1 and 2 compared with the control group. In conclusion, VSFE could act as a source of antioxidants and anti-inflammatory effects to inhibit the establishment of NAFLD.