Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal MEDIA INFORMASI Edukasi Masyarakat Sehat Sejahtera (EMaSS)
Rani Rubiyanti
Poltekkes Kemenkes Tasikmalaya
Dentistry Health Professions Medicine & Pharmacology Nursing Public Health

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
PENGARUH PELARUT CAMPUR ETIL ASETAT DAN N-HEKSAN TERHADAP RENDEMEN DAN GOLONGAN SENYAWA KIMIA PADA EKSTRAK BIJI ALPUKAT (Persea americana Mill.) Rani Rubiyanti; Nadya Syafa'ah; Nur Aji
Media Informasi Vol 15, No 1 (2019): Media Informasi
Publisher : Poltekkes Kemenkes Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (411.292 KB) | DOI: 10.37160/bmi.v15i1.226

Abstract

Tanaman alpukat (Persea americana Mill.) tumbuh di wilayah tropis dan sub-tropis salah satunya di Indonesia. Alpukat mempunyai khasiat yang dapat mengatasi penyakit seperti monorrhagia, hipertensi, sakit perut, bronkitis, diare dan diabetes. Pada beberapa penelitian membuktikan ekstrak etanol biji alpukat mengandung golongan senyawa metabolit sekunder, antara lain : alkaloid, tanin, flavonoid, polifenol, saponin, triterpenoid, kuinon, monoterpenoid dan seskuiterpenoid. Penelitian ini bertujuan untuk mengetahui perbandingan pelarut yang baik dalam persentase bobot rendemen biji alpukat dan mengetahui golongan senyawa kimia pada biji alpukat (Persea americana Mill.). Penelitian ini dilakukan menggunakan campuran pelarut etil asetat dan n-heksan dengan perbandingan 1:9 ; 3:7 ; 5:5 ; 7:3 dan  9:1 terhadap 10 g biji alpukat. Dilakukan maserasi selama 3 x 24 jam dengan pengadukan tiap 3 jam sekali dalam 9 jam pertama. Ekstrak cair yang diperoleh diuapkan sampai diperoleh ekstrak kental, lalu dilakukan perhitungan rendemen dan diidentifikasi golongan senyawa kimianya. Hasil rendemen dengan variasi pelarut etil asetat : n-heksan 1:9 ; 3:7 ; 5:5 ; 7:3 dan  9:1 berturut-turut dengan dua kali perlakuan yang sama, masing-masing menunjukkan hasil rendemen rata-rata berbeda yaitu 0,804%; 1,444%; 2,442%; 3,600% dan 6,267%. Hasil penapisan fitokimia ekstrak biji alpukat (Persea americana Mill.) positif mengandung senyawa kimia golongan alkaloid dan flavonoid.
UPAYA PENINGKATAN PENGETAHUAN DAN PELATIHAN PENGOLAHAN KERIPIK DAN TEH KULIT BUAH PISANG MAS SEBAGAI PANGAN KAYA ANTIOKSIDAN DI KECAMATAN TAMANSARI KOTA TASIKMALAYA Rani Rubiyanti; Imat Rochimat; Nooryza Martihandini
Edukasi Masyarakat Sehat Sejahtera (EMaSS) : Jurnal Pengabdian kepada Masyarakat Vol. 5 No. 1 (2023): Januari
Publisher : Poltekkes Kemenkes Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1458.872 KB) | DOI: 10.37160/emass.v5i1.153

Abstract

Tamansari Village is one of the villages in Tasikmalaya City that occupies the highest case of Covid as of 2020. In 2020, knowledge has been increased by counseling on how to use vitamin C properly and correctly as well as processed herbs to increase immunity. As a target area, the knowledge transfer process was continued with training on the processing of banana mas peels in the form of chips and tea which had previously been researched on antioxidant activity in 2021. The target to be achieved is that cadres / communities can maintain immunity with healthy processed food and rich in antioxidants and be creative and can make processed products made from banana peels to be used as chips and tea as an opportunity for entrepreneurship so that it can increase family income and be able to analyze the feasibility of entrepreneurship in making snacks. The method of implementing community service activities is the provision of training and counseling on the process of making processed chips and banana mas peel tea. The implementation of community service activities will be carried out in 2022 with 4 meetings (exploration, implementation of phase I, implementation of phase II and evaluation). The results and outputs of service are the increase in public knowledge shown by an increase in post-test value by 80% and the creation of processed products of chips and banana peel tea shown by the existence of a video as an evaluation material for posyandu cadres in processing banana peels.
Co-Authors Imat Rochimat Nadya Syafa'ah Nooryza Martihandini Nur Aji