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Sinta Ratna Dewi
brawijaya university
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Formulation and Physical Quality Testing of Solid Soap From a Combination of Citronella Oil with Patchouli Leaf Oil Againts Staphylococcus aureus Bacteria Pradana, Anugrah Riska; Hamzah, Hasyrul; Dewi, Sinta Ratna; Wirnawati, Wirnawati
Journal of Islamic Pharmacy Vol 9, No 1 (2024): J. Islamic Pharm.
Publisher : Universitas Islam Negeri Maulana Malik Ibrahim Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18860/jip.v9i1.26885

Abstract

Bacteria on the skin can cause infections ranging from mild to quite serious. Bacteria that are commonly found on human skin are the pathogenic bacteria Staphylococcus aureus. The choice for making antibacterial solid soap based on active ingredients from patchouli oil and citronella oil is that this oil has inhibitory power in the growth of bacteria on the skin, one of which is Staphylococcus aureus. The aim of this research is to determine how large the inhibition zone is produced by the antibacterial solid soap formulation and to determine the characteristics and physical quality tests of the solid soap preparation combining citronella oil with patchouli leaf oil so that it is safe to use. The method used is a pure experimental method. Data collection was carried out for 4 weeks according to the testing time and then analyzed using the Graphad application. The results of the research on the inhibition zone test used 2 concentrations, namely 50% and 100%, each formulation had different average results, namely at F2 50% the average was 21 mm with a very strong category, at F2 100% the average was 19.5 mm with the strong category, at F3 50% we get an average of 16 mm in the strong category and at F3 100% we get an average of 18.6 mm in the strong category. In the tests that have been carried out, it was concluded that citronella oil and patchouli leaf oil can be made into antiseptic solid soap and can inhibit the growth of Staphylococcus aureus bacteria. The results of testing physical quality characteristics for 4 weeks have met the standard requirements for solid soap.
Penyuluhan Pembuatan Permen Jelly Jahe Merah (Zingiber officinale var rubrum) sebagai Peningkat Kekebalan Tubuh pada Kelompok Tani di Kelurahan Lempake Dewi, Sinta Ratna; Choiriyah, Fitri Nurul; Al-Baroqah, Veryna Rizqy; Wiranto, Wiranto; Priskila, Ester
Jurnal Pengabdian Pada Masyarakat Vol 9 No 3 (2024): Jurnal Pengabdian Pada Masyarakat
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/jppm.v9i3.827

Abstract

Jahe merah (Zingiber officinale var rubrum) adalah salah satu rempah yang mudah ditemukan di Indonesia dan memiliki banyak manfaat, termasuk membantu meningkatkan sistem kekebalan tubuh. Jahe merah mengandung minyak atsiri, zingiberin, gingerol, shogaol, gingerin, dan zingeron yang menciptakan rasa pedas dan aroma yang khas. Kegiatan ini bertujuan untuk meningkatkan minat masyarakat mengkonsumsi jahe merah sebagai imunomodulator dan meningkatkan pengetahuan tentang cara pembuatan permen jelly jahe merah yang dapat dikembangkan menjadi produk usaha kecil menengah (UKM). Penyuluhan dilakukan pada ibu-ibu anggota Kelompok Tani Jahe merah RT. 39 Kelurahan Lempake yang berjumlah 17 orang. Kegiatan diawali dengan pengisian kuesioner oleh responden kemudian penyuluhan dilakukan dengan memaparkan materi dan menyebarkan brosur tentang permen jelly jahe merah. Berdasarkan hasil pengisian kuesioner, responden yang memiliki pengetahuan baik pada pre-test sebanyak 23,5% dan post-test sebanyak 64,7% dengan nilai Asymp. Sig. (2-tailed) sebesar 0,001 pada uji Wilcoxon. Pemberian penyuluhan ini menunjukkan adanya peningkatan pengetahuan tentang permen jelly jahe sebagai peningkat kekebalan tubuh. Red ginger (Zingiber officinale var rubrum) was a spice that was easy to found in Indonesia and had many benefits, included helped to improved the immune system. Red ginger contained essential oils, zingiberin, gingerol, shogaol, gingerin, and zingeron which created a spicy tasted and distinctive aroma. This activity aimed to increased public interested in consuming red ginger as an immunomodulator and increased knowledge about how to made red ginger jelly candy which could have developed into a product for small and medium businesses (SME). Counseling was carried out to women members of the Red Ginger Farmers Group. 39 Lempake Subdistrict, totaling 17 people. The activity began with filled out a questionnaire by respondents, then counseling carried out by presented material and distributing brochures about red ginger jelly candy. Based on the results of filled out the questionnaire, 23,5% of respondents had good knowledge in the pre-tested and 64,7% in the post-tested with asymp. Sig. (2-tailed) scores is 0.001 in the Wilcoxon test. Provided this education showed an increase in knowledge about ginger jelly candy as an immune booster.
Co-Authors Al-Baroqah, Veryna Rizqy Choiriyah, Fitri Nurul Hamzah, Hasyrul Pradana, Anugrah Riska Priskila, Ester Wiranto Wiranto Wirnawati, Wirnawati