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All Journal Prosiding Seminar Nasional MIPA QUANTUM: Jurnal Inovasi Pendidikan Sains AGRIPEAT Journal on Education Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Bubungan Tinggi: Jurnal Pengabdian Masyarakat Community Development Journal: Jurnal Pengabdian Masyarakat BALANGA: Jurnal Pendidikan Teknologi dan Kejuruan Journal of Environment and Management Jurnal Ilmiah Kesehatan
I Nyoman, Sudyana,
Universitas Palangka Raya
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Optimisation and Formulation of Serum Gel Base with Variation of Gelling Agent I Nyoman Sudyana; Shesanti Citra Riana; Rokiy Alfanaar; Sudarman Rahman; Awalul Fatiqin; Mu’afa Purwa Arsana; Thathit Suprayogi; Yohanes Edi Gunawan; Sandi Mahesa Yudhantara; Yahya Febrianto
Jurnal Ilmiah Kesehatan Vol. 17 No. 1 (2024): Jurnal Ilmiah Kesehatan
Publisher : Universitas Muhammadiyah Pekajangan Pekalongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.48144/jiks.v17i1.1774

Abstract

The skin is the largest organ on the human body that plays a vital role in protecting the body from environmental aggressions and maintaining internal balance, however, the natural aging process and exposure to external factors can cause various skin problems, including loss of elasticity, fine lines, and hyperpigmentation. To address these issues, the development of skincare products such as anti-aging gels is important. The aim of this study was to optimise the base of the anti-aging gel formulation by considering the selection of gelling agents with appropriate variations.The research method was conducted by obtaining five different formulas using a combination of gelling agents Carbopol and CMC Na with variations of Formula 1 which is 1% b/v carbopol with 2% b/v CMC Na, Formula 2 which is 1.25% b/v carbopol with 1.75% b/v CMC Na, Formula 3 which is 1.5% b/v carbopol with 1.5% b/v CMC Na, Formula 4 which is 1.75% b/v carbopol with 1.25% b/v CMC Na and Formula 5 which is 2% b/v carbopol with 1% b/v CMC Na . Physical testing was conducted to evaluate the formulation characteristics, including colourimetry, pH, viscosity, adhesion, and spreadability, comparisons between different formulas were conducted to determine the best base formula. The results showed that formula 5 with the ratio of gelling agent carbomer 2% b/v and CMC Na 1% b/v, is the optimal formula supported by physical testing, namely the metric choleretic test is good, homogeneous, pH 6.237 in accordance with the pH range of the skin, the Viscosity test has the highest viscosity of 148.34 d.Pas, the longest adhesion test with an adhesion time of 9.535 seconds, allowing the active substance to more easily penetrate the skin and be absorbed.
Improving Entrepreneurial Skills Through Training in Making Local Material-Based Reed Diffuser Aromatherapy for the Productive Age Community I Nyoman Sudyana; Retno Agnestisia; Muhammad Irmawan; Risfiah Ruli Cahyani; Eka Jhonatan Krissilvio; Erwin Prasetya Toepak
Bubungan Tinggi: Jurnal Pengabdian Masyarakat Vol 6, No 4 (2024)
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/btjpm.v6i4.10737

Abstract

Habaring Hurung is one of the sub-districts in Bukit Batu District, Palangka Raya City, where most of the people work as farmers of vegetables and various types of flowering plants, such as Kenanga Flowers (Cananga odorata). However, the abundance of Kenanga flowers has not been utilized optimally by residents. Therefore, this service activity aims to improve entrepreneurial skills among people of productive age in Habaring Hurung Subdistrict by making reed diffuser aromatherapy products from Kenanga flowers. This service activity is carried out based on the ABCD method (asset-based community development) on September 4, 2023, at the Habaring Hurung Sub District Office Hall with 34 participants. The results showed that the activity participants stated the activity theme according to what was needed. Apart from that, the material presented is also easy to understand, so it can increase participants' knowledge and skills in processing Kenanga flower reed diffuser aromatherapy. This activity is expected to provide local residents with the knowledge and skills to utilize local materials in products of high economic and useful value.
Pelatihan Pembuatan Dodol dari Terong Ungu (Solanum melongena) pada Kelompok Tani Kelurahan Habaring Hurung Zimon Pereiz; I Nyoman Sudyana; Efriyana Oksal; Miranti Maya Sylvani; Chuchita Chuchita
ABDI: Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 6 No 4 (2024): Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Publisher : Labor Jurusan Sosiologi, Fakultas Ilmu Sosial, Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/abdi.v6i4.971

Abstract

Terong ungu (Solanum melongena L.) merupakan salah satu produk tanaman hortikultura yang keberadaannya sudah menjadi makanan konsumsi masyarakat di Indonesia. Namun sering kali terong hanya diolah menjadi sebuah masakan atau sayuran. Pengabdian kepada Masyarakat ini melakukan sebuah inovasi pangan yaitu membuat sebuah makanan dodol yang berbahan dasar terong ungu. Pelaksanaan program pengabdian kepada masyarakat berlangsung di kelompok tani Kelurahan Habaring Hurung, Kecamatan Bukit Batu, Kota Palangka Raya, Provinsi Kalimantan Tengah. Program kegiatan ini dilakukan melalui 4 tahap kegiatan, diantaranya survey lokasi, pengumpulan bahan baku, pelatihan pembuatan dodol terong, dan indikator keberhasilan. Indikator keberhasilan di lakukan dengan metode pre-test dan post-test yang diisi oleh peserta kegiatan dalam bentuk kuisioner. Berdasarkan hasil kegiatan, dapat disimpulkan bahwa kegiatan ini mampu menambah wawasan dan kemampuan tentang bagaimana membuat dodol dengan bahan dasar terong ungu, bahkan para warga dapat mengimplementasikan dan menerapkannya inovasi pangan ini secara mandiri. Hal tersebut dapat kita lihat dari hasil kuisioner melalui pre-test dan post-test yang telah diisi oleh peserta kegiatan, dimana rata-rata peserta sebelum mengikuti kegiatan ini menjawab kurang mengetahui tentang teknik pengelolaan sanitasi lingkungan dengan presentase pemahaman pada saat pre-test hanya sebesar 16%. Namun melalui informasi atau konten materi yang telah disampaikan, masyarakat menjadi mengerti dan memahaminya, terlihat pada saat post-test Tingkat pemahaman sebesar 92%..
Co-Authors Abdul Hadjranul Fatah Abdul Hadjranul Fatah Achmad Abdul Azis Alfanaar, Rokiy Antonius Rino Vanchapo Asri Ady Bakri Chuchita Deklin Frantius Didi Sudrajat Efriyana oksal Eka Jhonatan Krissilvio Erwin Prasetya Toepak Fatiqin, Awalul Gamar Al Haddar Hartin Kurniawati Husnatul Fitriyah Idam Sulastri Irma Maria Dulame Jacomina Vonny Litamahuputty Karelius Karelius liansyah, Mu Lilis Rosmainar Merlyn Rutumalessy Miokti Yessi Miranti Maya Sylvani Muhammad Ihsan Dacholfany Muhammad Irmawan Muliansyah Muliansyah Mu’afa Purwa Arsana Nyahu Rumbang putera, Sa Rachmat Susanto Rahman, Sudarman Rasidah Rasidah Retno Agnestisia Risfiah Ruli Cahyani Roza, Nelli Sandi Mahesa Yudhantara Saputera Shesanti Citra Riana Sudadi Suharyatun Suharyatun suroso, amat Syahra Ayu Pratiwi Syatria Adymas Pranajaya Thathit Suprayogi Titin Apung, Atikah Yahya Febrianto Yohanes Edi Gunawan Zimon Pereiz