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All Journal JURNAL PENGABDIAN KEPADA MASYARAKAT Parapemikir Jurnal Ilmiah Farmasi
Ahmad Aniq Barlian
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Agriculture, Biological Sciences & Forestry Chemistry Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Physics Social Sciences Other

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Pemanfaatan Rosella dan Jahe dalam Pembuatan Produk Minuman Herbal (Roseja) untuk Meningkatkan Daya Imun di SMK Karya Bhakti Pada Massa Pandemi Covid-19 Kusnadi Kusnadi; Rosaria Ika Pratiwi; Ahmad Aniq Barlian
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol 11, No 2 (2021): Desember 2021
Publisher : LPPM UNINUS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30999/jpkm.v11i2.1324

Abstract

The selection of herbal drink products needs to consider the high antioxidant content to increase immune power during the Covid-19 pandemic. The purpose of the proposed community service activity (PKM) is to foster student entrepreneurial interest through making herbal drinks made from rosella and ginger (Roseja) to create understanding, and knowledge and will provide opportunities for the development of creative potential and innovation. The priority issues that will be handled in this PKM activity are 1) Socialization to students of SMK Karya Bhakti, Brebes Regency, Central Java about the use of rosella and ginger as the basis for making Roseja herbal drink products (rosella and ginger) that are safe for consumption, 2) improving students' skills SMK to make products with a concentration of additives, 3) increase the motivation of SMK students to carry out promotional activities to market products to consumers. The target audience in this PKM activity is participants in community service activities. The participants of this activity were students of class XII of SMK Karya Bhakti, Brebes Regency. The approach method used to overcome the problems faced by partners is the method of training and socializing the manufacture of Roseja herbal drink products that are safe for consumption. The results obtained from this activity are increasing understanding of the use and manufacturing methods as well as motivation to market herbal drink products from the combination of rosella and ginger. The percentage shows that 100% can understand the material and can practice how to make herbal drinks. As many as 80% were motivated to implement and develop rosella ginger herbal drink products, and 70% of the participants were motivated to market them.
PENGARUH PENGGUNAAN KUNING TELUR AYAM KAMPUNG, AYAM NEGRI DAN BEBEK SEBAGAI EMULGATOR TERHADAP SIFAT FISIK EMULSI MINYAK ZAITUN (Olea europea, L) Ahmad Aniq Barlian
Parapemikir : Jurnal Ilmiah Farmasi Vol 3, No 2 (2014): 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.v3i2.213

Abstract

Berbagai penelitian menunjukan bahwa minyak zaitun merupakan minyak lemak yang berkhasiat dan merupakan sumber gizi penting bagi manusia. Emulsi merupakan sediaan yang mengandung dua zat yang tidak tercampur, biasanya mengandung air dan minyak, dimana cairan yang saat terdispersi menjadi butir-butir kecil dalam cairan yang lain.Penelitian dilakukan di Laboratorium Farmasi Politeknik Harapan Bersama Tegal, mengenai pengaruh penggunaan kuning telur ayam kampung, ayam negri dan bebek terhadap sifat fisik emulsi minyak zaitun (Oleum olive) dengan mengamati sifat fisik emulsi yang meliputi organoleptis, pH, berat jenis, viskositas, tipe emulsi, dan volume sedimentasi selama 1 bulan penyimpanan terhadap variasi emulgator yang berbeda yaitu kuning telur ayam kampung, ayam negri dan bebek. Hasil pengamatan berdasarkan pengujian terhadap berat jenis, viskositas, dan volume sedimentasi menunjukkan bahwa ada pengaruh perbedaan yang signifikan. Sedangkan organoleptis, pH, dan tipe emulsi tidak terpengaruh oleh penggunaan emulgator yang berbeda.Kata kunci : Minyak zaitun ( Oleum olivae), Emulsi, Kuning telur ayam kampung
Co-Authors Kusnadi Rosaria Ika Pratiwi