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All Journal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Farmasi Komunitas
Imamatin Nufus Melania
Universitas Airlangga
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Health Professions Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences

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Identifikasi Pengetahuan dan Penggunaan Mouthwash Antiseptik Herbal pada Remaja Usia 15-24 Tahun di Pulau Jawa-Madura Dewi Lestari; Imamatin Nufus Melania; Yunita Eliyana; Erika Diah Savitri; Lu’lukul Ilma Nabila Insani; Muhammad Sultoni Fajar Subekti; Noer Halimatus Sya’baniyah; Nur Fadhilah; Latifa Nursyabania; Saidah Usman Balbeid; Anila Impian Sukorini
Jurnal Farmasi Komunitas Vol. 9 No. 1 (2022): JURNAL FARMASI KOMUNITAS
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (276.573 KB) | DOI: 10.20473/jfk.v9i1.24164

Abstract

Permasalahan gigi dan mulut menjadi hal yang penting untuk diperhatikan. Selain menyebabkan rasa sakit dan ketidaknyamanan, masalah gigi dan mulut juga berdampak pada penampilan seseorang. Bau mulut merupakan salah satu dari masalah gigi dan mulut yang banyak diperhatikan oleh individu terutama pada usia remaja karena dapat menurunkan rasa percaya diri. Umumnya, masalah gigi dan mulut dapat dicegah dengan menggunakan mouthwash. Ditinjau dari segi khasiat maupun potensi efek samping yang ditimbulkan, mouthwash antiseptik herbal memiliki prospek yang lebih baik dibandingkan mouthwash beralkohol. Penelitian ini bertujuan untuk mengidentifikasi pengetahuan dan penggunaan mouthwash herbal pada usia remaja (15-24 tahun). Adapun metode yang digunakan yaitu survei dengan metode sampling non-random dan analisis deskriptif. Penelitian ini menggunakan instrumen kuesioner yang disebarkan di Pulau Jawa-Madura. Diperoleh total 175 responden. Berdasarkan pengolahan data, hampir semua responden mengetahui manfaat mouthwash herbal (n=162; 93,1%). Dalam aspek penggunaan, sebagian responden kurang tepat dalam hal lama penggunaan mouthwash herbal (n=92; 52,6%). Oleh karena itu, berdasarkan hasil yang diperoleh dibutuhkan promosi kesehatan yang bertujuan untuk meningkatkan ketepatan penggunaan mouthwash antiseptik herbal sehingga diperoleh khasiat  yang lebih optimal.
Pemberdayaan Masyarakat melalui Edukasi Cara Pembuatan Pangan Olahan yang Baik, Bahan Tambahan Pangan, dan Kemasan Pangan untuk Penguatan Jaminan Keamanan pada Pelaku UMKM Bidang Makanan di Balikpapan Juni Ekowati; Rosita Handayani; Dewi Melani Hariyadi; Mohammad Rizki Fadhil Pratama; Putri Hamidah Khairunnisa; Melanny Ika Sulistyowaty; Rossa Auli Tasha; Imamatin Nufus Melania; Ersanda Nurma Praditapuspa; Muhamad Ilham Royyan Nafi’
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 6 No 6 (2021): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v6i6.2676

Abstract

Food safety is a complex issue that involves stakeholders in its handling. The point of food safety is growing widely and is becoming a concern in the community because it is related to the quality of consumers' good health and well-being. The community service activities based on quality education focused on Good Processed Food Manufacturing Practices (CPPOB), safe use of Food Additives (BTP), and consideration of packaging selection that ensures food safety. Education is carried out to increase the understanding of SMEs actors regarding regulations of CPPOB, the use of BTP, and provisions on Food Packaging. The education process is carried out online using the Zoom Meeting platform. Learning activity is carried out in one direction through lectures and questions and answers sessions. The increase in participants' understanding was measured by comparing the distribution of average scores, pretest, and post-test statistical tests. The effectiveness and quality of the educational process were measured using an evaluation questionnaire with predetermined indicators. The education carried out related to CPPOB, the use of BTP, and the selection of food packaging performed by the community service team of the Department of Pharmaceutical Sciences, Faculty of Pharmacy, Universitas Airlangga to SMEs in Balikpapan has proven to increase the understanding of business actors. It can fulfill their needs and target activity evaluation indicators that have been determined.
The Improvement of Food Additives and Good Food Production Method Knowledge on Sumba Island Noor Erma Nasution Sugijanto; Juni Ekowati; Heinrich Dengi; Asri Darmawati; Dewi Isadiartuti; Catur Dian Setiawan; Diajeng Putri Paramita; Melanny Ika Sulistyowati; Putri Hamidah Khairunnisa; Imamatin Nufus Melania; Muhammad Ilham Royyan Nafi; Sugijanto Kartosentono
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 7 No 2 (2022): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v7i2.2783

Abstract

In order to ensure good health and well-being in the community during the pandemic, especially in the food business in Sumba, several problems for MSME partners have been identified, namely related to food production, consumption, and misunderstanding of regulations in the food and beverage business which can be a problem for the health community. The solutions offered to overcome these problems are training in webinars and talk shows on Food Business Production Orders; Knowledge of Food Additives; Good Food Production Methods; Household Food Industry Product Licensing (CPPB-IRT); and Simple Marketing for the Food Business. This community service aims to improve MSMEs' quality and business capacity on Sumba Island, which is increasing and has become a model for similar MSME communities because they have not received similar guidance from any agency. The pre and post-test analysis results showed an increase in knowledge, especially on aspects of the types of food that were not allowed to receive SPP-IRT, food coloring, permitted food additives, how to get Halal certification, and spot tests to find out hazardous materials. The implementation evaluation showed that more than 58% stated that the material was acceptable. More than 99% stated that the registration was carried out well. For delivering materials and discussions, 99% said they were delighted. This webinar activity concludes that the material topics have been as needed, there is an increase in partner knowledge, and the implementation has been carried out well, based on pre-post test evaluation data and evaluation of the implementation of activities agency.
Co-Authors Anila Impian Sukorini Asri Darmawati Dewi Isadiartuti Dewi Lestari Dewi Melani Hariyadi Erika Diah Savitri Handayani, Rosita Heinrich Dengi Juni Ekowati Latifa Nursyabania Lu’lukul Ilma Nabila Insani Melanny Ika Sulistyowati Melanny Ika Sulistyowaty Mohammad Rizki Fadhil Pratama Muhamad Ilham Royyan Nafi’ Muhammad Ilham Royyan Nafi Muhammad Sultoni Fajar Subekti Noer Halimatus Sya’baniyah Noor Erma Nasution Sugijanto Nur Fadhilah Paramita, Diajeng Putri Praditapuspa, Ersanda Nurma Putri Hamidah Khairunnisa Rossa Auli Tasha Saidah Usman Balbeid SETIAWAN, Catur Dian Sugijanto Kartosentono Yunita Eliyana