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All Journal Jurnal Ilmiah Biosaintropis (Bioscience-Tropic) Lingua Franca: Jurnal Bahasa, Sastra, dan Pengajarannya Jurnal Mandala Pharmacon Indonesia Bhamada: Jurnal Ilmu dan Teknologi Kesehatan (E-Journal) Jurnal Analis Farmasi Jurnal Ilmiah Farmako Bahari Jurnal Pengabdian kepada Masyarakat ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat Action Research Literate (ARL) JAF (Jurnal Analis Farmasi) JURNAL KIMIA SAINTEK DAN PENDIDIKAN Prosiding Seminar Nasional Hasil-hasil Penelitian dan Pengabdian Pada Masyarakat Jurnal Pengabdian Masyarakat Biologi dan Sains Sahabat Sosial: Jurnal Pengabdian Masyarakat Barongko : Jurnal Ilmu Kesehatan International Journal of Health Sciences Jurnal Mahasiswa Ilmu Kesehatan Jurnal An-Najat: Jurnal Ilmu Farmasi dan Kesehatan JPS (Jurnal Pharma Saintika) Jurnal Medika Nusantara Parapemikir Jurnal Ilmiah Farmasi Obat: Jurnal Riset Ilmu Farmasi dan Kesehatan Kunir: Jurnal Farmasi Indonesia (KJFI) Journal of Chemistry Sciences and Education Bhamada: Jurnal Ilmu dan Teknologi Kesehatan (E-Journal) JABI: Jurnal Abdimas Bhakti Indonesia
Desi Sri Rejeki
Universitas Bhamada Slawi
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Pengaruh Proses Pengukusan Sawi Pakcoy (Brassica Chinensis L.) Terhadap Kadar Vitamin C Menggunakan Metode Iodimetri dan Spektrofotometri UV-Vis Safitri .; Desi Sri Rejeki; Arifina Fahamsya
Jurnal Ilmiah Biosaintropis (Bioscience-Tropic) Vol 9 No 1 (2023): Agustus 2023
Publisher : Fakultas Matematika & Ilmu Pengetahuan Alam - Universitas Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/e-jbst.v9i1.545

Abstract

FORMULASI GEL EKSTRAK BAWANG PUTIH (Allium sativum L.) DENGAN KOMBINASI BASIS CARBOPOL DAN Na-CMC Oktariani Pramiastuti; Desi Sri Rejeki; Venny Febriani
Parapemikir : Jurnal Ilmiah Farmasi Vol 10, No 2 (2021): Parapemikir : Jurnal Ilmiah Farmasi
Publisher : Pusat Penelitian dan Pengabdian Masyarakat Politeknik Harapan Bersama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30591/pjif.v10i2.2471

Abstract

Bawang Putih (Allium sativum L.) memiliki banyak manfaat bagi kesehatan tubuh, diantaranya sebagai antibakteri dan antifungi. Bawang putih sebagai antibakteri dan antifungi masih digunakan secara tradisional, sehingga perlu dilakukan formulasi. Gel dipilih untuk formulasi bawang putih karena tidak lengket, stabil, dan mempunyai estetika yang bagus. Dalam gel ekstrak etanol bawang putih (Allium sativum L.) diperlukan basis Na-CMC dan Carbopol untuk menjaga stabilitas gel. Penelitian ini bertujuan untuk memperoleh konsentrasi Na-CMC dan Carbopol sebagai gelling agent yang memiliki kestabilan fisika yang sesuai dengan persyaratan yang telah ditetapkan. Ekstrak umbi bawang putih diperoleh dengan maserasi menggunakan etanol 70%. Gel dibuat dalam empat formula yaitu Formula 1 (100%:0%), Formula 2 (50%:50%), dan Formula 3 (0%:100%) dan Formulasi 4 tanpa ekstrak (50%:50%). Gel yang diperoleh kemudian diuji sifat fisik yang meliputi organoleptis, homogenitas, uji pH, uji daya lekat, uji daya sebar dan uji viskositas. Hasil yang diperoleh dari uji stabilitas menunjukan basis gel dengan konsentrasi 100% Na-CMC : 0% carbopol  (Formula 1) memiliki standar yang baik untuk pH 7; daya lekat 7 detik; daya sebar 6,025 cm2; dan viskositas 14400 mPa.s
Uji Antibakteri Kombinasi Ekstrak Daun Belimbing Wuluh (Averrhoa bilimbi L) Dan Daun Kersen (Muntingia calabura L) Terhadap Staphylococcus aureus Oktariani Pramiastuti; Desi Sri Rejeki; Inul Maghfiroh
Parapemikir : Jurnal Ilmiah Farmasi Vol 9, No 2 (2020): Parapemikir : Jurnal Ilmiah Farmasi
Publisher : Pusat Penelitian dan Pengabdian Masyarakat Politeknik Harapan Bersama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30591/pjif.v9i2.2026

Abstract

Infectious diseases are one of the main causes of diseases in tropical regions like Indonesia. Infectious diseases usually can be cured by antibiotics, since the use of antibiotics has side effects and long-term resistance and prices that are not affordable, it needs a role of herbs that can weaken the activity of these bacteria. Kersen plants contains various chemical compounds namely flavonoid compounds, saponins, and tannins that have antioxidant potential and antibacterial activity. Belimbing wuluh contains flavonoid compounds. This research was conducted to find out the antibacterial activity of extract combination of kersen leaf (Muntingia calabura L) and belimbing wuluh leaf (Averrhoa bilimbi L) against Staphylococcus aureus. Extract of Kersen leaf and Belimbing wuluh leaf were obtained by maceration method using ethanol 96% for 5 days. The antibacterial activity test was performed by diffusion method using disc paper based on the inhibit zone diameter or clear zone formed around the disc paper. The test was conducted by extract comparison of kersen leaf and belimbing wuluh leaf at 30% concentration namely 1:1, 1:2, 2:1, 1:3 and 3:1 against Staphylococcus aureus. The results showed that the extract comparison of kersen leaf and belimbing wuluh leaf 1:1 had a weak inhibitory power because of its inhibitory value ≤ 5 mm, that was 4.67 mm. While the ratio of 1:2, 2:1, 1:3 and 3:1 had a moderate inhibition resistance value ranges from 5-10 mm; 6.33 mm,7.16 mm, 7.67 mm, and 7.83 mm. Extract rendemen of kersen leaf was 11.94% and belimbing wuluh leaf was 6.28%.
Pengaruh Metode Pengemasan terhadap Kadar Protein pada Tempe Desi Sri Rejeki; Agung Nur Cahyanta; Sintiya Ayu Musiyam
KUNIR: JURNAL FARMASI INDONESIA Vol 1 No 2 (2023): NOVEMBER
Publisher : Program Studi Farmasi Program Sarjana, Fakultas Ilmu Kesehatan, Universitas Bhamada Slawi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36308/kjfi.v1i2.555

Abstract

Protein merupakan salah satu sumber energi yang amat penting bagi tubuh yang dapat diperoleh dari olahan makanan berupa tempe. Kemasan yang umum digunakan untuk membungkus tempe yaitu menggunakan daun pisang dan plastik. Penggunaan kemasan dalam proses fermentasi akan mempengaruhi kadar protein dari tempe yang diproduksi. Faktor yang mempengaruhinya adalah faktor koreksi lingkungan yang dibentuk oleh kemasan selama proses fermentasi dan reaksi yang mungkin terjadi antara bahan yang difermentasikan dengan komponen kemasan. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan kadar protein pada tempe dengan pengemasan yang berbeda. Metode yang digunakan dalam penelitian ini yaitu metode Lowry. Hasil analisis kadar protein pada tempe kemasan daun pisang sebesar 5,1624% dan tempe kemasan plastik sebesar 4,3291%. Perbedaan ini diuji dengan uji Paired Samples T-Test dengan hasil sig = 0,001 (sig<0,05) yang artinya jenis metode analisis memberikan pengaruh yang signifikan terhadap kadar protein.
Uji Aktivitas Sediaan Sabun Padat Kombinasi Ekstrak Daun Kemangi (Ocimum Sanctum L.) dan Ekstrak Daun Bandotan (Ageratum Conyzoides Sleberex Steud) terhadap Bakteri Propionibacterium Acnes Ery Nourika Alfiraza; Desi Sri Rejeki; Nur Inayah
Jurnal Medika Nusantara Vol. 3 No. 3 (2025): Jurnal Medika Nusantara
Publisher : Stikes Kesdam IV/Diponegoro Semarang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59680/medika.v2i3.1292

Abstract

Solid soap is a preparation used to clean the skin from dirt and bacteria. Basil leaves and bandotan leaves are plants that have secondary metabolites such as alkaloids, flavonoids, tannins, saponins and steroids that have the potential to be antibacterial. This study was to formulate solid soap from ethanol extract of basil leaf and bandotan leaf as an antibacterial, to determine the formulation of solid soap of bandotan leaf extract and basil extract which has the strongest inhibition zone in the bacterium Propionibacterium acnes. This research method is an experimental method by making basil leaf extract and bandotan leaf extract by maceration with 96% alcohol. Solid soap formulations are made with 3 concentration variations, namely formulation 1 basil extract 7.5% and bandotan extract 12.5%, formulation 2 basil extract 10% and bandotan extract 10% and formulation 3 basil extract 12.5% and bandotan extract 7.5%. Then the antibacterial activity of solid soap was tested with Propionibacterium acnes bacteria by the well dilution method. Conclusion The formulation of basil leaf extract and bandotan leaf extract has antibacterial activity, solid soap preparations from basil leaf extract and bandotan leaf extract have met the quality requirements, in formulations 2 and 3 basil leaf extract and bandotan leaf extract have a strong inhibition zone of 6.7 mm. Then the data was analyzed using one way ANOVA.
Analisis Kadar Zat Warna Tartrazin pada Makanan dan Minuman dengan Metode Spektrofotometri UV-Vis Desi Sri Rejeki; Oktariani Pramiastuti; Sherly Septia Pramesti; Muti Aryanti
Jurnal Medika Nusantara Vol. 2 No. 4 (2024): November : Jurnal Medika Nusantara
Publisher : Stikes Kesdam IV/Diponegoro Semarang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59680/medika.v2i4.1429

Abstract

Tartrazine is a yellow dye that is included in synthetic dyes. Tartrazine is used to give a yellow color to the product so that it looks attractive. The maximum limit of tartrazine addition set by the Indonesian government is no more than 100 mg / Kg for food and 70 mg / Kg for soft drinks. This study aims to determine the content of tartrazine dye in food and beverage samples. Identification of tartrazine content was carried out qualitatively and quantitatively on 6 samples. The test results were analyzed using One Way-ANOVA. Qualitative identification was carried out by organoleptic testing, dye testing and testing with Thin Layer Chromatography (TLC). The organoleptic results on the 6 samples produced a yellow color with an average sweet fruit aroma. The color test results showed a reddish brown color. In the TLC test with n-butanol eluent: glacial acetic acid: Water (2:2:1) showed the presence of Rf close to standard tartrazine, this was also supported by the presence of a reddish brown mark after being sprayed with FeSO4 spot detector. Quantitative identification with UV-Vis Spectrophotometry produced a maximum wavelength of tartrazine at 427 nm with an average level in sample A of 23.61 mg/Kg, sample B 30.89 mg/Kg, sample C 0.63 mg/Kg, sample D 0.053 mg/Kg, sample E 12.46 mg/Kg and sample F 5.432 mg/Kg. The results of the study showed the presence of tartrazine content in all samples and entered the safe level category according to the specified limits. Data analysis provided significant differences in levels in each sample studied with a value of ? 0.05.
Potensi Fermentasi Bawang Putih Tunggal Hitam (Allium sativum L.) Sebagai Alternatif Antikolesterol Desi Sri Rejeki; Ery Nourika Alfiraza; Tika Amelia
Jurnal Mahasiswa Ilmu Kesehatan Vol. 2 No. 3 (2024): Juli: Jurnal Mahasiswa Ilmu Kesehatan
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/jumkes.v2i3.1560

Abstract

Cholesterol is a fatty substance that circulates in the blood and is yellowish in color, and has a texture similar to wax, produced by the liver and is needed by the body. One plant that can lower cholesterol is single black garlic. This study aims to determine the anti-cholesterol content at various fermentation times for single black garlic. The research was carried out using single black garlic samples with fermentation times of 5, 10 and 15 days. One alternative that can be chosen to lower cholesterol levels is to consume single garlic into single black garlic, fermentation produces a sweeter and softer taste and reduces the sharp taste and aroma of fresh garlic, making it more preferred by many people. Samples were analyzed quantitatively using UV-Vis spectrophotometry. The maximum λ value was obtained at 636.5 nm with the linear regression equation y = 0.0002x + 0.3098 and (r) at 0.9945. In quantitative tests, all variations in fermentation time can reduce cholesterol. Fermentation samples for 5, 10 and 15 days respectively obtained an EC50 value of 1067.07; 1185.5; 1354.65 ppm, while the positive control simvastatin got an EC50 value of 961.25 ppm. It can be concluded that the best fermentation time is 5 days of fermentation because the smaller the EC50 value, the stronger the anti-cholesterol power.
Penentuan Kadar Lemak Dan Protein Pada Daging Dan Biji Durian (Durio Zibethinus Murr.) Lokal Di Pasar Brebes Desi Sri Rejeki; Ery Nourika Alfiraza; Eek Safita
An-Najat Vol. 2 No. 3 (2024): AGUSTUS - An-Najat: Jurnal Ilmu Farmasi dan Kesehatan
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/an-najat.v2i3.1637

Abstract

One of the tropical fruits that is rich in nutrients such as fat, protein, carbohydrates, vitamins and minerals is durian. Not a few people enjoy durian fruit, because it can be consumed by people of all ages. Consuming too much durian fruit can cause side effects such as high blood pressure, increased cholesterol levels, obesity and digestive system problems. This research aims to determine the fat and protein content in local durian flesh and seeds and compare the fat and protein levels. This research uses the soxhletation method and the biuret method with the help of UV-Vis spectrophotometry. Sample analysis was carried out qualitatively and quantitatively. The resulting fat content in the flesh of the fruit was 13.58% while in the seeds it was 0.39%, meanwhile the protein content produced in the flesh of the fruit was 24.19% and the seeds were 16.5%. It can be concluded that in durian fruit, the protein content in the flesh and fruit is higher than the fat content. The data obtained were analyzed using the One Way Anova test in SPSS which showed that durian flesh and seeds had significantly or significantly different fat and protein levels (p<0.05).
Promosi Kesehatan dan Pendampingan Tentang Flouride Dalam Upaya Mencegah Terjadinya Karies Gigi Anak Sallo, Andi Kamal M.; Asnur, Syamfitriani; Musaidah, Musaidah; Mardiah, Ainun; Nurhidayati, Lailiana Garna; Rejeki, Desi Sri
Sahabat Sosial: Jurnal Pengabdian Masyarakat Vol. 2 No. 4 (2024): Sahabat Sosial: Jurnal Pengabdian Masyarakat (September)
Publisher : Asosiasi Guru dan Dosen Seluruh Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59585/sosisabdimas.v2i4.485

Abstract

Parents, especially mothers, have an important role in maintaining the health of their family members. The role of parents is very much needed in guiding, providing understanding, reminding, and providing facilities to children and their family members so that they can maintain their dental and oral hygiene. In efforts to care for teeth and mouth, the amount of information obtained by mothers will affect the efforts of the family's dental and oral health. Mothers will be better at teaching how to brush their teeth, arranging the correct snack patterns and various other efforts in maintaining the dental and oral hygiene of their family members, so that knowledge about dental and oral health will be better. The purpose of community service activities is that promotion about fluoride will increase mothers' knowledge in efforts to prevent dental caries and improve the level of dental and oral health in children. The service method with Health Promotion and Guidance About Fluoride in Efforts to Prevent Dental Caries in Children about fluoride as a promotional media to increase mothers' understanding of fluoride knowledge. The results of the Community Service activities are that knowledge about fluoride and the skills of how to brush teeth properly and correctly owned by mothers, improve the dental and oral health of their family members so that it will prevent the risk of dental caries, especially in their children. The conclusion of this activity is that there is an effort to prevent tooth decay by guiding children to always maintain the cleanliness of their teeth and mouth by brushing their teeth properly, correctly and regularly and using toothpaste containing fluoride.
Implementation of Handling Actions for Health Problems Regarding Food Poisoning Rejeki, Desi Sri; Djunaedi, Djunaedi
International Journal of Health Sciences Vol. 2 No. 3 (2024): IJHS : International Journal of Health Sciences
Publisher : Asosiasi Guru dan Dosen Seluruh Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59585/ijhs.v2i3.500

Abstract

Poisoning is an emergency that can damage cells and some body functions due to the entry of a substance or food that contains poison, originating from toxic materials formed due to the decomposition of food and bacteria. Food poisoning is an illness that occurs after eating food that contains toxins, originating from toxic materials formed as a result of food decay and bacteria. Research purposes is for know knowledge help first on poisoning food. Research Methods this is study descriptive with use approach cross sectional. Retrieval sample done with accidental sampling and collection data use questionnaire knowledge poisoning food with a analysis data using univariate analysis. Results which obtained majority respondent know definition poisoning, sign and symptom poisoning, and management poisoning. Majority respondent not yet know handling dehydration heavy and diarrhea which due to because poisoning.
Co-Authors Agung Nur Cahyanta Agung Nur Cahyanta Agung Nur Cahyanta Ainun Mardiah Alfiraza, Ery Nourika Alquraisi, Rima Harsa Atqiya Amalia, Meli Andi Kamal M. Sallo Anggit Pratiwi Anggit Pratiwi Anggraeni, Silvi Anindya, Yuarinda Melly Arifina Fahamsya Atmoko, Dwi Azzahra, Tary Balfas, Rifqi Ferry Christy, Veranita Darsini Devi Ika Kurnianingtyas Solikhati Dini, Novia Rokmah Djunaedi Djunaedi Dwi Atmoko Eek Safita Erna Agustin Sukmandari Ery Nourika Alfiraza Fahamsya, Arifina Farida Fakhrunnisa Farida Fakhrunnisa, Farida Fauziah, Silvia Novi Nur Febriyanti, Dita Putri Fika Rizqiyana Fiqih Kartika Murti Fiqih Kartika Murti, Fiqih Kartika Firsty, Girly Risma Fitriani, Lisna Annisa Himatul Azizah Inul Maghfiroh Isna Azzah Arfiyani isti qomah Istriningsih, Endang Ivan Ananda Aryo Saputra Kusuma, Alisha Asri Lailiana Garna Nurhidayati Linto, Ofa Listina, Osie Mainassy, Meilisa Carlen Muhammad Elfani Tasya Muhammad Fasekh Jamaludin Amin Musaidah Musaidah Muti Aryanti Nida, Shofa Khoirun Nur Inayah Nurhidayati, Lailiana Garna Octariani Pramiastuti Oktariani Pramiastuti Pramiastuti, Oktariani Ramadhani, Berliana Diva Rizqiyana, Fika Safitri . Safitri, Rafika Dwi Salamah, Intan Fitrotus Saraswati, Adinda Leskiyas Sari, Faustya Ayu Andan Setyo Wulandari, Prihastini Sherly Septia Pramesti Shofa Khoirun Nida Sintiya Ayu Musiyam Siti Lailatul Karimah Syada, Yasmin Laila Tika Amelia Utiya Nurul Amni Venny Febriani Widiya Nurhikmah Wiweka Wiweka Wulandari, Prihastini Setyo