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All Journal Jurnal Pengabdian CERATA Jurnal Ilmiah Manuntung: Sains Farmasi dan Kesehatan
Haty Latifah Priatni
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Monitoring Hemoglobin Levels and Consumption of Iron Supplement in Adolescent Girls Cigandamekar Subdistrict Kuningan Regency Nova Oktavia; Haty Latifah Priatni; Rina Nurhayatina; Nourma Nurjanah
Jurnal Pengabdian Vol. 4 No. 1 (2025): Januari-Juni
Publisher : Bengkulu Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58222/jp.v4i1.1308

Abstract

Anemia is often experienced by Adolescent Girls. As early detection and to be aware of the occurrence of anemia, it is best for Adolescent Girls to have their hemoglobin levels checked. Providing iron supplements to Adolescent Girls is very important because this program is useful for preventing anemia. The purpose of this activity is to monitor hemoglobin levels and iron supplements consumption in Adolescent Girls at school. This Activity was carried out in January 2024 in the Madrasah Tsanawiyah and the Senior High School. The materials and tools used for the smooth running of this activity include rapid hemoglobin tests, lancet needles, alcohol cotton, hemoglobin sticks, and iron supplements. This activity consists of several stages, namely preparation, implementation and evaluation stages. Results of monitoring Hemoglobin levels in 2023-2024, There is an increase in the number of targets undergoing Hemoglobin level examinations. There was a significant decrease in the number of MTs students who experienced anemia. There is an increase in the number of Senior high school students who experience anemia in the mild, moderate and severe. All MTs and Senior High School Students get iron supplements. After mentoring and education, the students drank the iron supplements together. It is expected that teachers will educate and accompany students when taking iron tablets before entering class; Providing a Health Report for adolescent girls; Forming Healthy Teenage Ambassadors; and provides funds to buy fruit that can be shared with the students so that when the students consume the iron tablets not feel nauseous
FORMULASI DAN UJI STABILITAS SEDIAAN MINUMAN ALKALI LIDAH BUAYA (Aloe vera. L) SEBAGAI ANTIOKSIDAN Marini Marini; Imas Maesaroh; Haty Latifah Priatni
Jurnal Ilmiah Manuntung: Sains Farmasi Dan Kesehatan Vol. 8 No. 2 (2022): Jurnal Ilmiah Manuntung: Sains Farmasi Dan Kesehatan
Publisher : Sekolah Tinggi Ilmu Kesehatan Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51352/jim.v8i2.535

Abstract

Alkaline water is water with a higher pH level than normal drinking water, it has a pH between 7-9.5 and it also has antioxidant activity. Aloe vera (Aloe vera) contains nutrients, vitamins and minerals that can function as natural antioxidants, such as vitamins C, vitamins A, magnesium, and zinc. Fresh aloe vera is less acceptable and preferred because of its taste, so it is necessary to process A. vera into a more durable and acceptable product. This study aims at determining the best and acceptable A. vera alkaline drink formula through product stability testing, including organoleptic, pH measurement, microbiological test. Then, the selected formula is analysed for antioxidant activity using DPPH, while nutritional content testing including fat content, protein content, and carbohydrate content. The result of the stability test of alkaline A. vera drink with concentrations of F1 (10%), F2 (20%), and F3 (30%) after accelerated storage conditions at 5oC and 35oC organoleptically did not change, and ulfilled the requirements under the Minister of Health Regulation of the Food and Drug Administration number 13 of 2019, but the pH decreased because of oxidation reaction of phenolic compounds from A. vera gel which produced aloetic acid and chrysophanic acid. The hedonic test, a result of the selected formula was F3 (30%) had a strong antioxidant activity with an IC50 value of 9.952%, fat content 0.09%, protein content 0.16% and carbohydrate content 57.02%.
ANALISIS KUANTITATIF KANDUNGAN BORAKS PADA KETUPAT DENGAN METODE SPEKTROFOTOMETRI UV-VIS Mila Amalia putri; Haty Latifah Priatni
CERATA Jurnal Ilmu Farmasi Vol 15 No 2 (2024): Cerata Jurnal Ilmu Farmasi
Publisher : Universitas Muhammadiyah Klaten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61902/cerata.v15i2.1122

Abstract

Boraks sangat sering digunakan dalam berbagai industri pangan termasuk dalam pembuatan ketupat. Boraks dikenal di pasaran dengan sebutan pijer, bleng, atau gendar. Kebanyakan masyarakat belum mengetahui bahwa pijer sama dengan boraks. Mengonsumsi boraks jangka Panjang dapat menimbulkan efek yang merugikan seperti muntah, pusing, diare, mual, kejang, dan koma. Produsen pangan kadang-kadang mencampurkan boraks ke dalam produk mereka hanya untuk menghasilkan keuntungan atau menjaga agar produk mereka tidak terlalu cepat basi. Sampel yang digunakan dalam penelitian ini adalah ketupat. Penelitian ini bertujuan untuk mengetahui kadar boraks pada ketupat dengan metode spektrofotometri UV-Vis. Jenis penelitian ini adalah eksperimental yang dimana menggunakan metode pendekatan analisis kuantitatif dengan desain penelitian experimental sederhana untuk menganalisis kandungan boraks pada ketupat. Hasil penelitian menunjukkan bahwa semua sampel terbukti mengandung boraks pada panjang gelombang 542 nm. Kadar boraks yang diperoleh dari kadar yang paling tinggi ke kadar paling rendah secara berturut-turut ialah sampel G Sebesar 0,353%, sampel H dan I sebesar 0,314%, sampel E sebesar 0,301%, Sampel J sebesar 0,275%, sampel F sebesar 0,263%, sampel D sebesar 0,242%, sampel A sebesar 0,082%, sampel B sebesar 0,076% dan sampel B sebesar 0,018%. Dari 10 sampel kadar yang paling tinggi terdapat pada sampel G sebesar 0,353% dan yang terendah terdapat pada sampel B sebesar 0,018%. Hal tersebut melebihi batas penggunaan boraks yang telah dilarang dalam Permenkes RI No 033 tahun 2012 yaitu 0%.
Co-Authors Imas Maesaroh Marini Marini Mila Amalia putri Nourma Nurjanah Nova Oktavia Rina Nurhayatina