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All Journal Pro-Life Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat International Journal Of Science, Technology & Management (IJSTM) Analit: Analytical and Environmental Chemistry Analit: Analytical And Environmental Chemistry
Cintya, Henni
Universitas Sumatera Utara
Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mechanical Engineering Social Sciences Transportation

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Journal : Pro-Life

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Isolasi Kurkumin dari Kunyit Putih dengan Menggunakan Metode Maserasi dan Kromatografi Lapis Tipis (KLT) Henni Cintya; Michelle Angie Chan; Anggreni Purba; Tanezsia Kokita; Farrencia Destinyie; Wilbert Bernardi
Jurnal Pro-Life Vol. 8 No. 3 (2021): November
Publisher : Program Studi Pendidikan Biologi Fakultas Keguruan dan Ilmu Pendidikan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33541/jpvol6Iss2pp102

Abstract

Curcumin is an active compound of the polyphenol group found in turmeric. Isolation and identification of curcumin have been done in plants which belong to genus Curcuma, such as Curcuma zedoaria. Curcumin is known for its antitumor, antioxidant properties and has many health benefits. Curcumin have many therapeutic activities, such as antioxidant, anti-inflammatory, and anticarcinogenic. The isolation and identification process was used maceration and TLC (Thin Layer Cromatography) method. The reason using this methods are efficient, easy, simple, and cheap. The extract characterization gave the water content valued at 0,37%, total ash valued at 0,7%, the acid insoluble ash valued at 0,291%. All of these extract characterization adequate the provision. From the results of TLC with a mixture of mobile phase (eluent) i.e. chloroform:ethanol:acetic acid with a ratio of 94:5:1, it shows that there are 3 stains with Rf values, respectively, for curcumin standard Rf1 0.1-0.125; Rf2 0.1375-0.1875; Rf3 0.3375-0.375. As for the white turmeric extract obtained Rf1 0.125-0.225; Rf2 0.1875-0.475; Rf3 0.425-0.675. Meanwhile, the mobile phase mixture (eluent) of chloroform:n-hexane:methanol with a ratio of 1:1:0,1 showed that there were 3 stains with Rf values, respectively, for curcumin the standard was Rf1 0.1-0.125; Rf2 0.1375-0.1875; Rf3 0.3375-0.375. As for the white turmeric extract obtained Rf1 0.1-0.125; Rf2 0.125-0.225; Rf3 0.35-0.375.
Sosialisasi dan Edukasi Kandungan Nitrit dan Nitrat dalam Sayuran serta Dampaknya terhadap Kesehatan Di Desa Buntu Bedimbar Panal Sitorus; Henni Cintya
Jurnal Pro-Life Vol. 9 No. 3 (2022): November
Publisher : Program Studi Pendidikan Biologi Fakultas Keguruan dan Ilmu Pendidikan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33541/jpvol6Iss2pp102

Abstract

The conversion of nitrates into nitrites in food is not only in vegetables as the main source, but also in drinking water, as well as in other foods such as processed meat products. The amount of consumption allowed by FAO / World Health Organization for a body weight of 60 kilograms is 220 milligrams for nitrates and 8 milligrams for nitrites. This activity received a very good and enthusiastic response from mothers of family walfare movement community (FWMC) members and all village officials. This activity was accompanied by 30 participants consisting of 20 women and 10 people from village features. Next, an observational survey was attempted by distributing questionnaires to measure the level of description of nitrites and nitrates and their effects on health. Next, an observational survey was attempted by distributing questionnaires to measure the level of description of nitrites and nitrates and their effects on health. The results show that 90% of FWMC members mothers after participating in this activity recognize nitrites and nitrates and the negative effects they cause, so they can apply them in their respective households for the health and welfare of the family
Sosialisasi serta Edukasi Aplikasi Pengolahan Pangan Fungsional dalam Pencegahan Stunting Di Kecamatan Tanjung Morawa Henni Cintya; Denny Satria; Mahatir Muhammad
Jurnal Pro-Life Vol. 9 No. 3 (2022): November
Publisher : Program Studi Pendidikan Biologi Fakultas Keguruan dan Ilmu Pendidikan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33541/jpvol6Iss2pp102

Abstract

Stunting is the impaired growth and development that children experience from poor nutrition, repeated infection, and inadequate psychosocial stimulation. Stunting is an issue that has a big impact. Infants and toddlers may experience morbidity and death in the near term as a result. Low intellectual and cognitive capacities can be caused over the long term, as well as problems with degenerative diseases and the lowest quality adult human resources. The average prevalence of stunting toddler in Indonesia in 2015-2017 was 31.4%, far above the WHO limit of 20%. Based on this idea, this community service was carried out with the aim of educating mothers with the family walfare movement community (FWMC) about the importance of knowledge on how to process food from natural ingredients such as Moringa leaves and pumpkin into cookies as functional food for stunting prevention in childrens in Tanjung Morawa Regency. This activity received a very good response and high enthusiasm from FWMC and headmans. This activity was attended by 35 participants consisting of 25 mothers and 10 people as headman. Furthermore, an observation survey was conducted by providing questionnaires to measure the level of understanding of food processing from natural ingredients as functional foods for the prevention of stunting in children. Observations showed that arround 96% of mothers after participating in this activity knew what stunting was, the causes, prevention of stunting and how to process food as functional foods that could reduce the prevalence of stunting in Buntu Bedimbar Village, so that they could apply in their respective households for the health.
Co-Authors Agnes, P.A.T. Anggreni Purba Boy Candra Sitanggang Denny Satria Elsa, S.E.S. Ely Sulistiara Farrencia Destinyie Hafid Syahputra Indra Lasmana Tarigan Jansen Silalahi Lumbantoruan, Ricardo Mahatir Muhammad Marudut Sinaga Michelle Angie Chan Panal Sitorus Ricardo Lumbantoruan Rimayani Nasution, Lisda Rimayani, Lisda Rudang, Singgar Ni Sitanggang, Boy Candra Siti Morin Sinaga Sulistiara, Ely Surbakti, Chemayanti Tanezsia Kokita Vany, I. Wilbert Bernardi