Article Per Year (5 Year)
p-Index From 2021 - 2026
4.779
P-Index
This Author published in this journals
All Journal Jurnal Dedikasi PROSIDING SEMINAR NASIONAL Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik WARTA Jurnal Teknologi Bahan Alam ARTic GANDRUNG: Jurnal Pengabdian Kepada Masyarakat Jurnal Kebidanan Indonesia Jurnal Pengabdian Masyarakat Asia Abdi Geomedisains Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek) Prosiding Simposium Nasional Rekayasa Aplikasi Perancangan dan Industri JAPI: Jurnal Akses Pengabdian Indonesia Urecol Journal. Part D: Applied Sciences Prosiding University Research Colloquium Jurnal Farmasi Klinik dan Sains Journal of Community Services and Engagement: Voice of Community (VOC) JURNAL REKAYASA KIMIA & LINGKUNGAN Berita Biologi
Kun Harismah
Universitas Muhammadiyah Surakarta
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

Published : 92 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 92 Documents
Search

 1   2   3   4   5 
Natural Moisturizer Based on Green Grass Jelly (Cyclea Barbata Miers) with Stevia Leaf Addition (Stevia Rebaudiana Bertoni) Ahmad Thoriq Mubarok; Kun Harismah
Jurnal Dedikasi Vol. 17 No. 1 (2020): May
Publisher : Direktorat Penelitian dan Pengabdian Kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/dedikasi.v17i1.12060

Abstract

Skin moisturizer is a chemical that can protect the skin from the sun. Natural ingredients that can be used as a moisturizer are Green Grass Jelly. Green Grass Jelly leaves contain antioxidants that can prevent skin aging. The purpose of this study was to analyze the application of Green Grass Jelly and Stevia as a facial moisturizing ingredient. The variables used in this study were Green Grass Jelly consentration of 2.5%, 5%, 7.5%, and 10%. And stevia benefits 0%, 5%, 7.5%, 10% and 12.5%. the method used is Green Grass Jelly extraction, stevia extraction and moisturizing preparations. The test used were homogeneity analysis, pH measurement, specific gravity, dispersion, emulsion reliability, and organoleptic. Based on SNI-16-4399-1996 all samples that have been made meet the existing standards and also suitable sample formulations are F(D) ie 2.5% Green Grass Jelly composition and 5% stevia.
Natural Moisturizer Based Formulation of Green Leaf Jelly (Cyclea Barbata Miers) with Bengkoang Addition (Pachyrhizus Erosus) Muhammad Ilham; Kun Harismah; Ahmad Mubarok; Santi Harianti
Jurnal Dedikasi Vol. 17 No. 1 (2020): May
Publisher : Direktorat Penelitian dan Pengabdian Kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/dedikasi.v17i1.12069

Abstract

The earth is getting hotter due to the increasingly intense sun exposure. Because of that the sun's rays will look bad for humans, especially on human skin. This sun exposure can cause various problems, especially on the skin, such as dry skin. One way to overcome this problem is to use skin moisturizers regularly. Various types of skin moisturizers have been widely circulating in the market, but many people are not suitable to use these items because of many things. Natural moisturizers can be the solution. Formulations of green grass jelly and bengkoang leaves can be an alternative use of natural moisturizers. One of the ingredients in green grass jelly leaves is the content of polyphenols and flavonoids contained in green grass jelly leaves can function as antioxidants. Antioxidants can fight free radicals in the body. Whereas in yam, one of the substances that exist is Flavonoid is a natural sunscreen to prevent skin damage due to free radicals and phenolic substances effective to inhibit the process of formation of melanin bengkoang useful as a natural skin lightener. Based on SNI-16-4399-1996, all samples that have been made meet the existing standards and the formulation samples that comply with the standard are F (D), ie green grass jelly concentration of 2.5% and  Bengkong 5%
Natural Moisturizer Based Formulation of Green Grass Jelly (Cyclea Barbata Miers) with Aloe Vera Addition Santi Fitri Harianti; Kun Harismah
Jurnal Dedikasi Vol. 17 No. 1 (2020): May
Publisher : Direktorat Penelitian dan Pengabdian Kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/dedikasi.v17i1.12078

Abstract

Moisturizer is one of cosmetics used for dry skin care and can make skin become moist and soft. Natural material can be used to maintain water content in the skin and soften skin is Aloe vera. Aloe vera contains minerals, vitamins A, C, E and B12. In addition to Aloe vera to maintain antioxidants in the skin is green grass jelly because it has flavonoid content. Content contained in Aloe vera and green grass jelly can be used for making natural moisturizers because at this time many moisturizers that contain harmful chemicals. This observation was to analyze differences in concentration of Aloe vera and green grass jelly on moisturizers and analyze antioxidant activity of green grass jelly. Method used in making this moisturizer is mixing with green grass jelly formulation (2.5%; 5%; 7.5%) + Aloe vera (2.5%, 5%, 7.5%, 10%), and non-sample formulation treatment. Analysis of this experimental data was qualitative on moisturizers and quantitatively to calculate levels of flavonoids in green grass jelly. Results of this study indicate that difference in concentration of Aloe vera + green grass jelly greatly affects parameters of good moisturizer used, and greater addition of green grass jelly concentration greater flavonoid content in moisturizer.
MODIFIKASI AGAR-AGAR DENGAN UBI JALAR UNGU DAN SUBSTITUSI PEMANIS ALAMI DAUN STEVIA Kun Harismah; Linda Fatmawati; Ismaae Yusoh; Choirul Huda Septianto; Denny Vitasari; Aan Sofyan; Ahmad Muhammad Fuadi
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2015: Prosiding Bidang MIPA dan Kesehatan The 2nd University Research Colloquium
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (130.186 KB)

Abstract

The present study has been conducted to formulate novel pudding based using a mixture of agar (Gracilaria sp), purple sweet potato (Ipomoea batatas) and cinnamon aroma by replacing sucrose partly with stevia. Five different treatments of purple sweet potato agar were prepared with sucrose/Stevia ratios of 100:0, 25:50, 50:50, 25:75, and 0:100. All the products were evaluated by sensory evaluators. Test results showed that organoleptic test by taste, aroma, texture, and color of the highest value obtained on variations sweet potato agar with a concentration of stevia 50 % (sucrose and stevia 1:1).Keywords: Agar, cinnamon, purple sweet potato, stevia
POTENSI STEVIA SEBAGAI PEMANIS NON KALORI PADA YOGHURT Kun Harismah; Shofi 'Azizah; Mutiara Sarisdiyanti; Rahmawati Nurul Fauziyah
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2014: PROSIDING SEMINAR NASIONAL HASIL - HASIL PENELITIAN & PENGABDIAN
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (807.107 KB)

Abstract

Sucrose plays a significant role in many dietary health problems such as diabetes mellitus,coronary heart disease, and obesity. Consumption of sucrose has now become more prevalent.Stevia rebaudiana Bertoni is one of the most non caloric natural sweeteners known to mankind.The dried leaves of stevia sweetness level 30 times sweeter than sucrose. Yogurt is one of thefood products that utilize microorganisms to produce certain components in order to obtain thepeculiarities of texture, flavor, color and aroma. In this study, yogurt supplemented with sucroseand stevia sweetener with various concentrations. Variable one contained 100% sucrose wasmade for a comparison along with four additional variables. The variables consisted of sucroseand stevia 1:1, 1:2, 1:3, and 0:4. The five samples were measured and their effects on sensoryacceptability and caloric of product were investigated. The results revealed that the highestcaloric contained in yogurt with added sucrose 100 %, while the lowest caloric contained in theyogurt with the addition of stevia 100 %. The amount of calorie was reduced by 68.05%,indicating that stevia has a good potential to be exploited as an alternative sweetener foryoghurt. Results also revealed that sensory acceptability panelists prefer the yoghurt with theaddition of sucrose compared with stevia. Keyword: sucrose, stevia, yoghurt, non calorie
PENGARUH pH TERHADAP LAMANYA PENYIMPANAN SEDIAAN ESKTRAK DAUN SELIGI DAN EUGENOL DARI MINYAK DAUN CENGKEH SEBAGAI OBAT ANTINYERI Danastri Ratna Nursinta Dewi; Luthfia Umma Zakkia; Wahib Khoiruddin; Kun Harismah
Prosiding SNST Fakultas Teknik Vol 1, No 1 (2018): PROSIDING SEMINAR NASIONAL SAINS DAN TEKNOLOGI 9 2018
Publisher : Prosiding SNST Fakultas Teknik

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (81.373 KB)

Abstract

Penyakit nyeri merupakan suatu perasaan yang tidak nyaman baik secara sensorik maupun emosional yang ditandai dengan kerusakan jaringan maupun tidak. Biasanya orang Indonesia menggunakan tanaman obat untuk mengatasi hal tersebut, beberapa tanaman obat yang bermanfaat banyak dan dapat mengatasi penyakit nyeri yaitu tanaman cengkeh dan daun seligi. Tanaman tersebut memiliki efek analgesik dan antiinflamasi sehingga dapat digunakan untuk mengatasi masalah nyeri. Pada penelitian ini disajikan suatu formulasi sediaan untuk mengatasi nyeri dengan menggunakan pengujian pH. Terdapat 3 metode dalam pembuatan sediaan ini, diantaranya yaitu pembuatan ekstrak daun seligi, pembuatan eugenol dari minyak daun cengkeh, dan formulasi sedian setelah itu akan dilakukan pengujian  pH pada hari ke-1 dan ke-20. Yang masuk dalam SNI dan aman dipakai saat terkena kulit terdapat pada formulasi S6, dimana perbandingan eugenol lebih sedikit dibandingkan dengan ekstrak daun seligi.         Kata kunci : Analgesik, Eugenol, Nyeri, pH, Seligi.
PENDAMPINGAN PEMBUATAN MIE DAN BISKUIT DARI TEPUNG SAYURAN PADA KELOMPOK IBU-IBU PETANI DI DESA SINDON NGEMPLAK BOYOLALI Rusdin Rauf; - Muhtadi; Kun Harismah; - Saifuddin
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2015: Prosiding Bidang Sosial Ekonomi dan Psikologi The 2nd University Research Colloquium
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (124.273 KB)

Abstract

The development of a variety of products processed from starchy vegetables needed to be trained and applied for the farmers of vegetables to help cope with the price of vegetables was very cheap and increased its economic value. This activity aimed to develop products processed from starchy vegetables in the village of Sindon-Ngemplak-Boyolali, which was expected to increase economicvalue, both in terms of revenues, new business development and the welfare of farmers. The partner of community development activities were ibu-ibu  PKK ,  pengajian Aisyah  and kelompok wanita tani (KWT) "Mawar" in the Sindon village. The method was used in this activity included the application of science and technology on the manufacture of starchy vegetables, assisting the production of a variety of processed starchy vegetables namely wet noodles, instant noodles, and biscuits were made fromvegetable starch. Results and implications that have been obtained from this activity all women group partners have been able to master the skills to cultivate vegetable flour into wet noodle products, instant noodles and biscuits. However, the constraints and problems still exist  was the ability to develop the marketing of starchy vegetables products from the group of women partners is still verylow.Keywords  :  Products processed starchy vegetables, wet and instant noodles, biscuit, the group of  women partners Sindon Village
PEMANFAATAN DAUN SALAM (Eugenia polyantha) SEBAGAI OBAT HERBAL DAN REMPAH PENYEDAP MAKANAN Kun Harismah
WARTA LPM WARTA Volume 19, Nomor 2 September 2016
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/warta.v19i2.2742

Abstract

Eugenia polyantha, one of Indonesian medicine plant, often used in society as traditional medicine and also Indonesian culinary additives. Daun salam is called Indonesian bay-leaf, the leaves contain only tiny amounts of an essential oil 0.2%. As main components, eugenol, methyl chavicol, and citral have been identified. Thus application to used of Eugenia polyantha have done. The aim of the present work was the application of Eugenia polyantha for food and health in the community area of Keraton Surakarta. The results indicated that Eugenia polyantha is of particular interest, since it may be an alternative way to carry out of food flavor simultanous as herbal medicine. 
Diseminasi Teknologi Energi Terbarukan Berbasis Sampah Sayuran untuk Mendukung Desa Wisata Alam Desa Selo Boyolali Kuswaji Dwi Priyono; Kun Harismah; Qomarun Qomarun
WARTA LPM WARTA LPM, Vol. 23, No. 2, September 2020
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/warta.v23i2.9727

Abstract

Program Produk Teknologi yang didiseminasikan kepada masyarakat di Desa Selo Boyolali bertujuan untuk mengimplementasikan riset unggulan tentang energi terbarukan dan rekayasa lingkungan yang mendukung pengembangan desa wisata alam. Desa Selo terletak di antara Gunung Merbabu dan Gunung Merapi yang merupakan kawasan wisata alam dengan pemandangan gunung di utara dan selatannya. Obyek wisata yang ditawarkan antara lain pendakian gunung, outbound, dan New Selo (Pos Pengamatan Gunung Merapi). Di Selo juga terdapat kesenian tradisional Topeng Ireng, Jathilan, Reog Ponorogo, Kethoprak, dan terkenal dengan hasil pertanian sayuran dan buah-buahan. Sampah sayuran dan buah-buahan berdampak negatif bagi lingkungan desa, menjadi berbau dan kotor yang akan mempengaruhi kunjungan wisatawan. Oleh sebab itu diperlukan pengembangan teknologi untuk pengolahan sampah sayuran yang dapat menghasilkan biogas sebagai energi terbarukan dan dapat dikembangkan sebagai obyek wisata yang ramah lingkungan. Pada penerapannya di lapangan dilakukan model biogas 3in1, yaitu biogas berbahan dasar 3 jenis sekaligus, yaitu: sampah sayur, kotoran sapi dan kotoran manusia. Penggunaan metode pengelolaan limbah ini tidak hanya bersifat “penanganan” namun juga memiliki nilai guna/manfaat sebagai energi terbarukan dan limbah cair yang keluar dari digester dimanfaatkan sebagai pupuk organik tanaman sayuran dan pertanian lainnya. Teknologi ini dapat menurunkan padatan pencemar berkisar 75-90% dan berdampak positif pada lingkungan yang bersih dan tak berbau. Teknologi yang yang dihasilkan berupa gas metana (CH4 ) yang merupakan energi terbarukan dari hasil konsep recycle yang menguntungkan bagi masyarakat, karena selain limbahnya tertangani dengan baik, juga dapat dihasilkan sumber energi terbarukan.
PENGEMBANGAN PRODUK OLAHAN TEPUNG SAYURAN DI DESA SINDON KECAMATAN NGEMPLAK KABUPATEN BOYOLALI Muhtadi Muhtadi; Rusdin Rauf; Kun Harismah; Saifuddin Saifuddin
WARTA LPM WARTA Volume 19, Nomor 1, Maret 2016
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/warta.v19i1.1987

Abstract

In the Pemitra community service activities for Product Development Processed Vegetables in Desa Sindon, Ngemplak Boyolali, has been done by training, and assistance to the women of PKK, Aisyah and “Mawar” farmers group in Desa Sindon to improve the understanding, skills and marketing development products processed from starchy vegetables. In this Pemitra had conducted training activities to product of starchy vegetables, then trained the skill of making a wet noodle, instant noodles, crackers and biscuits from flour processed vegetables. The results that have been obtained from this Pemitra activities all women partners group have been able to get the skills to cultivate vegetable flour into wet noodles, instant noodles, crackers and biscuits. However, constraints and problems still faced was to start a business production and developing marketing of products processed starchy vegetables group of women who fostered still very low, so the follow-up to the next community services activities will be focused on to accompany the women group of PKK, Aisyah and farmers “Mawar” in terms of development, production, packaging, licensing P-IRT and marketing of products from starchy vegetables.
Co-Authors - Muhtadi - Saifuddin Aan Sofyan Abdur Roqib Rifai Achmad Vandian Nur, Achmad Vandian Adihaningrum, Hidayah Afida, Nanda Mila Aflit Nuryulia Praswati Ahmad M. Fuadi Ahmad Mubarok Ahmad Muhammad Fuadi Ahmad Muhammad Fuadi, Ahmad Muhammad Ahmad Thoriq Mubarok Akida Mulyaningtyas Alfiani, Raih Wisesa Algian Aji Pambudi Alhian Aji Pambudi Aliantrie, Shafira Putri Alif Alfakhur Ridla Almira, Nurina Ade Ambarwati Ambarwati, A Anggi Widiastuti Anindhita, Rizky Anindya, Ray Nurani Anton S Ardani, Dewi Ery Ardiyanto, Yunita Ariningrum, Nurul Ariningrum, Nurul Diah Astanto, Agung Rifai Windi Aurelia, Fanisha Ayu Desi Rachmadani Ayu Desi Rachmadani Azizah, Putri Rizki Nur BIMANTORO, USMAN Budiawan, Ilham Caparies, Ananda Muhammad Batistuta Chairunnisa, Maurizka Choirul Huda Septianto Chusniatun Crisviantoro, Nugroho Danardono Danardono Danastri Ratna Nursinta Dewi Dedi Gunawan Denny Vitasari Dewi, Alfa Yuliana Dewi, Kun Arsanti Fadila, Karima Nur Fatmawati, Nurida Fauzi, Syaifudin Firman Faradisi Gusmiatun Gusmiatun Hamim Zaky Hadibasyir Harianti, Santi Fitri Haryana, Riswana Stiana Haryanto Haryanto Heru Supriyono Ihsan Cahyo Utomo Imragaa, Abdelqader Indriasih, Andini Ismaae Yusoh Izzatul Nur Safitri Jannah, Nabilah Miftachul Kamaratih, Azzahra Ardya Khusna, Laila Al Kun Arsanti Dewi Kurnianto, Bayu Kusala, Katrin Vidya Kusumawardani, Indira Maylita Kuswaji Dwi Priyono Lestari, Ulfa Putri Linda Fatmawati Luthfia Umma Zakkia Marianik, Hanifa Sabila Mastur, Luthfi Maulana, Muhammad Rifki Mubarok, Ahmad Thoriq Muhammad Ilham Muhammad Ilham Muhammad Johan Setiawan Muhammad Johan Setiawan Muhammad Maulana Muhammad Miftah Muhammad Miftah, Muhammad Muhammad Rifqi Muhtadi Muhtadi Muhtadi Muhtadi Mutiara Sarisdiyanti Nanda Mila Afida Nanda Mila Afida Novendius Eka Saputra Novi Handayani Nuniek Nizmah Fajriyah Nurina Ade Almira Nurina Ade Almira Nurjanah, Bety Anisa Nurjanah, Bety Anisa Dwi Nurlaila, Sucia Rahmadani Nurul Fadlilah Nuryulia, Aflit Pambudi, Algian Aji Pambudi, Alhian Aji Perdana, Aprilia Putri Prasetyo, Reza Andri Putri Agustina Putri, Salsabilla Ardilia Qomarun Qomarun R.Kurniawan Dwi Septiady Rachmadani, Ayu Desi Rahmawati Nurul Fauziyah Raih Wisesa Alfiani Rakotoarisoa, Solofo Roger Ray Nurani Anindya Reza Andri Prasetyo Reza Andri Prasetyo Ridla, Alif Alfakhur Rifai, Abdur Roqib Rizky Anindhita Rois Fatoni Rusdin Rauf S Suranto S, Anton Sabdina, Berlian Achya Putri Safitri, Izzatul Nur Saifuddin Saifuddin Saifuddin Saifuddin Santhyami Santi Fitri Harianti Santi Harianti Saputra, Novendius Eka Sartono Putro Satria, Zahrial Sekarwati, Erni Setiawan, Muhammad Johan Shofi 'Azizah SITI FATIMAH Siti Fatmawati Siti Subariyatun Subariyatun, Siti Sucia Rahmadani Nurlaila Sucia Rahmadani Nurlaila Sugeng Maulana Sugiharto, Agung Suharjo Suharjo Suharjo Suharjo Sukadi Sukadi Suranto Suranto Tri Widayatno Triastuti Rahayu Tyastuti, Erma Musbita Umi Fadillah Umi Fadillah, Umi Urmatul Waznah Usman Bimantoro W Wahyuni, W Wahib Khoiruddin wahyuni wahyuni Wicaksono, Carnelius Dimas Gallant Widiastuti, Anggi Wulansari, Luthfia Dyah Puspita Yasir Sidiq Yayuk Mundriyastutik Yulianti, Anisa Yunita Ardiyanto Zakkia, Luthfia Umma