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All Journal Journal of Food and Pharmaceutical Science El-Hayah : Jurnal Biologi Jurnal Kedokteran dan Kesehatan : Publikasi Ilmiah Fakultas Kedokteran Universitas Sriwijaya Prosiding Seminar Biologi Journal of Islamic Pharmacy AL QUDS : Jurnal Studi Alquran dan Hadis Jurnal SOLMA Journal of Islamic Medicine JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Journal of Food and Pharmaceutical Sciences
Tias Pramesti Griana
UNIVERSITAS ISLAM NEGERI MAULANA MALIK IBRAHIM MALANG
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Education Environmental Science Immunology & microbiology Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Public Health Social Sciences Other

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Sosialisasi Pembuatan Makanan dan Minuman Halal Toyyib Berbasis Bahan Pangan Alami di Kelurahan Merjosari, Lowokwaru, Malang Azizatur Rahmah; Kholifah Holil; Ruri Siti Resmisari; Tias Pramesti Griana; Syarifah, Umaiyatus
Jurnal SOLMA Vol. 13 No. 1 (2024)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v13i1.13100

Abstract

Thoyyiban halal food is a fundamental requirement for the Muslim community in terms of fulfilling nutritional needs. The significance of halal and thoyyiban food lies not only in its role as a source of nutrition but also in its contribution to mental and spiritual well-being. Presently, there is a pressing issue within the community concerning the lack of attention during the selection of processing materials and procurement efforts. Natural ingredients serve as an alternative to address this issue. Consequently, community empowerment aims to socialize and provide training in the production of food based on halal and thoyyiban principles using natural ingredients in the Merjosari village, Malang. The type of community service carried out involves engaging the community not only as the object but also as the subject of the community service. The participants in this activity include the representatives of the Women's Welfare Movement (PKK) from sub-districts 3 and 4 of Merjosari, Lowokwaru, Malang. The community members are provided with socialization and training regarding the production of food based on halal and thoyyiban principles using natural ingredients. The results of this community service activity demonstrate a positive response from the participants. Data indicates a good level of understanding among the participants regarding the content and practices, amounting to 75%. This is evidenced by the participants' ability to select halal and thoyyiban ingredients and create flavor enhancer products using shrimp shells and health drinks
The Concept of Thayyib in A Review of the Quran and Science: Consumer Selection Over Quality Food Syarifah, Umaiyatus; Holil, Kholifah; Resmisari, Ruri Siti; Rahmah, Azizatur; Griana, Tias Pramesti
AL QUDS : Jurnal Studi Alquran dan Hadis Vol. 8 No. 1 (2024)
Publisher : Institut Agama Islam Negeri (IAIN) Curup

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29240/alquds.v8i1.7841

Abstract

Consumer selection of quality food ingredients is an important part in determining the thayyib of food. This is not without reason considering that only quality food with the right quantity can support health. Therefore we need food that is safe for consumption, therefore choosing the right food is the focus that must be considered. Islam regulates this both normatively and operationally. This paper tries to review the thayyib narrations explained in the Koran which are then related to science. The method used in this study is thematic interpretation using a scientific approach. The results of the study show that the word thayyib does not only mean good and useful but is also selective in choosing the right food, whether it is to be consumed in the form of food that has been served or in the form of food ingredients.
Potensi Daun Kesambi (Schleicera Oleosa) Sebagai Kandidat Agent Anti Jamur Untuk Penyakit Onikomikosis (Infeksi Jamur Pada Kuku) Khoiroh, Zaimatul; Griana, Tias Pramesti
Journal of Islamic Medicine Vol 3, No 2 (2019): Journal of Islamic Medicine
Publisher : Faculty of Medicine and Health Science, Universitas Islam Negeri Maulana Malik Ibrahim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18860/jim.v3i2.15487

Abstract

Onikomikosis merupakan infeksi jamur pada kuku yang disebabkan oleh jamur golongan dermatofita. Penelitian potensi daun kosambi (Schleicera oleosa) sebagai kandidat agent anti jamur untuk penyakit onikomikosis (infeksi jamur pada kuku) telah dilakukan. Daun kosambi (Schleicera oleosa) diekstrak menggunakan methanol.  Telah diketahui ekstrak methanol daun kosambi berpotensi sebagai antijamur. Penelitian ini bertujuan membuktikan ekstrak daun Kosambi (Schleicera oleosa (Lour.) Oken) mampu menghambat pertumbuhan Trichophyton spp dan membuktikan daya hambat ekstrak daun Kosambi (Schleicera oleosa (Lour.) Oken) terhadap pertumbuhan Trichophyton spp. lebih baik daripada daya hambat obat ketokonazol sebagai drug of choice penyakit Onikomikosis. Pengujian dilakukan dengan metode cakram dengan perlakuan konsentrasi 5%, 10%, 15%, 20%, 25%, control negatif dengan DMSO 1% dan control positi ketokonazol 2%. Hasil menunjukkan bahwa ekstrak methanol daun kosambi mampu menghambat pertumbuhan Trichophyton spp dengan diameter zona hambat terbesar pada konsentrasi 25% yaitu 9,7mm. Key word: Trichophyton spp, Onikomikosi, Schleicera oleosa, agent anti jamur
Effects of Leaf Extract from Kesambi on TGF-B levels and Liver Histology in Rat Exposed to CCL4 Griana, Tias Pramesti; Holil, Kholifah; Vicki, Andrean; Aathifah, Aathifah; Listiyana, Anik
El-Hayah:Jurnal Biologi Vol 10, No 4 (2026): EL-HAYAH (VOL 10, NO 4 Maret 2026)
Publisher : Program Study of Biology, Science and Technology Faculty, UIN Maulana Malik Ibrahim Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18860/elha.v10i4.37044

Abstract

CCL4 exposure on rat resulted hepatocyte cell necrosis and activated macrofages to produce TGF-β which induced liver fibrosis. Kesambi (Schleichera oleosa (Lour.) Oken) plants have active compounds that affect the inflammatory process. The purpose of this study was to determine the effects of methanol leaf extracts from Kesambi on TGF-β levels and histologycal feature of liver in rat exposed to CCL4. Thirty male Wistar rat were divided into 5 groups, K- (injected with corn oil i.p), K+ (injected with CCL4 0,5µl/grb.w. i.p, 2x a week), and the treatment group injected with CCL4 0,5µl/grb.w. i.p, 2x a week and administrated methanol leaf extracts from kesambi dose 200mg/kgb.w. (P1), 400mg/kgb.w. (P2), and 600mg/kgb.w. (P3), everyday. After 6 weeks, the rats were dissected. Liver was taken for TGF-β levels measurement by flowcytometri, necrotizing hepatocyte cells calculation and fibrosis score by METAVIR method. TGF-β level of P3 (4,21%) was significantly different (p0,05) compared to K- (6,34%), K+ (7,21%), P1 (7,80%), and P2 (8,45%). The number of cell necrosis of K+ (54,39%) was significantly different from K- (9,62%), P2 (29,37%), and P3 (18,75%). METAVIR score calculation showed fibrosis in K+ (score 2), P1 (score 2), and P2 (score 1). The administration of methanol leaf extracts from kesambi reduced TGF-β levels and the number of necrotic hepatocyte cells and prevented the formation of liver fibrosis. 
Co-Authors Aathifah, Aathifah Achmad Tri Sugiarto Kharisul Islam Fazri Achmad Tri Sugiarto Kharisul Islam Fazri Anik Listiyana Azizatur Rahmah Bambang Pardjianto Herry Darsim Gaffar Khoiroh, Zaimatul Kholifah Holil Lailia Nur Rachma Larasati Sekar Kinasih Rahmah, Azizatur Ruri Siti Resmisari Umaiyatus Syarifah Vicki, Andrean