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All Journal Journal Pharmasci (Journal of Pharmacy and Science) Jurnal Abdi Masyarakat Kita Journal of Science and Social Development
Ratih Kusuma Wardani
Akademi Farmasi Surabaya
Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Public Health

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Decrease in Calcium Oxalate Levels in Porang Bulbs With Variations in Contact Time, Temperature and Volume of Averrhoa bilimbi Juice Solution: Penurunan Kadar Kalsium Oksalat Pada Umbi Porang Dengan Variasi Waktu Kontak, Suhu Dan Volume Larutan Sari Buah Belimbing Wuluh Ratih Kusuma Wardani
Journal Pharmasci (Journal of Pharmacy and Science) Vol. 7 No. 2 (2022): Journal Pharmasci (Journal of Pharmacy and Science)
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v7i2.285

Abstract

Porang tubers contain glucomannan which is widely used in industry. The high calcium oxalate contained in porang tubers is an obstacle in the use of porang tubers in the food industry. Organic acids such as citric acid can reduce calcium oxalate levels in porang tubers. Porang tubers cut with a thickness of 0.5 cm were immersed in a 7% solution of star fruit juice with variations in soaking time, temperature and volume of the soaking solution. Soaking porang tubers in 250 mL of star fruit juice solution at 60 °C for 15 minutes gave better results than soaking porang tubers at room temperature for 60 minutes. The lowest level of calcium oxalate was found in porang tubers that had been soaked in 7% starfruit solution for 15 minutes at 60 °C, which was 1.0873% (w/w).
Analysis of Proximate Level of Porang Tubers (Amorphophallus muerelli Blume) After Drying with Oven and Sun: Analisis Kadar Proksimat Umbi Porang (Amorphophallus muerelli Blume) Setelah Pengeringan dengan Oven dan Sinar Matahari Ratih Kusuma Wardani; M.A. Hanny Ferry Fernanda
Journal Pharmasci (Journal of Pharmacy and Science) Vol. 8 No. 1 (2023): Journal Pharmasci (Journal of Pharmacy and Science)
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v8i1.315

Abstract

Porang tubers are one of the tubers that have special features compared to other tubers. Porang tubers contain glucomannan which has many health benefits. Glucomannan is a polysaccharide compound and contains high fiber. People have not been able to consume porang tubers directly because they contain high concentration of calcium oxalate. Soaking porang tubers in lime solution can help lower calcium oxalate levels. In addition to the content of glucomannan and calcium oxalate, proximate levels in porang tubers also need to be analyzed to determine the quality of processed porang tubers. In this study, an analysis of proximate levels in porang tubers was carried out before and after soaking in lime solution. The proximate levels of porang tubers before and after soaking with lime solution did not differ much. Porang tubers that have been dried for 6 days have a lower water content and higher carbohydrate content than tubers that have been dried for 4 days. Likewise, porang tubers that have been dried at 70 °C have a lower moisture content and higher carbohydrate content than tubers dried at 60 °C.
Edukasi Bahaya Logam Berat dalam Tubuh dan Sumber Kontaminannya Djamilah Arifiyana; Vika Ayu Devianti; Ratih Kusuma Wardani
Jurnal Abdi Masyarakat Kita Vol 3 No 1 (2023): Jurnal Abdi Masyarakat Kita
Publisher : APDFI (Asosiasi Pendidikan Diploma Farmasi Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33759/asta.v3i1.306

Abstract

Contamination in aquatic systems has an indirect impact on survival. One type of contamination of the aquatic system is the presence of heavy metal contamination. Continuous exposure to heavy metals can cause kidney, liver, neurological disease, vascular disease, and cancer. Sources of heavy metals come from the mining industry, paint industry, use of pesticides, etc. To provide insight to the public, it is necessary to conduct education about the sources of heavy metal contamination and its impact on the body. The implementation of this community service activity is in the form of webinars for active students. A total of 63 students participated in this educational activity. The selection of students as the target community is based on their role in society. The methods used in this activity include presentations by lecturers and students, as well as discussions and questions and answers. To measure knowledge, pre-test and post-test were conducted.
Upaya Pengenalan Umbi Porang dan Olahannya Sebagai Alternatif Makanan Tinggi Serat Ratih Kusuma Wardani; Djamilah Arifiyana; Vika Ayu Devianti
Jurnal Abdi Masyarakat Kita Vol 3 No 2 (2023): Jurnal Abdi Masyarakat Kita
Publisher : APDFI (Asosiasi Pendidikan Diploma Farmasi Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33759/asta.v3i2.316

Abstract

Diabetes mellitus is a degenerative disease indicated by increased blood sugar levels. This disease can be prevented by adopting a healthy lifestyle, one of which is by consuming foods high in fiber and having a low glycemic index. Porang tubers are a high-fiber food with a low glycemic index. However, porang tubers cannot be consumed directly because of the high content of calcium oxalate, so it is advisable to consume porang tubers in processed forms such as porang rice, shirataki, porang pudding. This activity aims to provide information to the public about the benefits of porang tubers and their preparations for health, especially for someone with diabetes mellitus
Effect of Orange Peel Waste Adsorbent Mass on Lead (Pb) Metal Biosorption in Artificial Liquid Waste: Pengaruh Massa Adsorben Limbah Kulit Jeruk terhadap Biosorpsi Logam Timbal (Pb) dalam Limbah Cair Buatan Djamilah Arifiyana; Ratih Kusuma Wardani
Journal Pharmasci (Journal of Pharmacy and Science) Vol. 8 No. 2 (2023): Journal Pharmasci (Journal of Pharmacy and Science)
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v8i2.359

Abstract

In this study, orange peel was used as an adsorbent to determine the adsorption properties of lead metal. The orange peel used in this study came from waste generated by a fruit juice shop. The mass variation of the adsorbent was studied to determine its effect on the adsorption of lead metal. Mass variations used include 0.25-1.5 gram. The operating conditions used in this study included the preparation of 50 mL of 50 mg/L Lead solution, the pH of the mixture was adjusted to pH 4, the stirring speed was 100 rpm for 180 minutes and at 25℃. The results showed that the highest % adsorption was achieved at an adsorbent mass of 0.75 grams, which was 92.9% (2.5 mg/g), while the highest adsorption capacity was obtained at the use of an adsorbent mass of 0.25 grams (7.27 mg/g). Both the decrease in % adsorption and adsorption capacity that occurred in the use of the mass variation of the adsorbent were mostly caused by the aggregation process.
PENDIDIKAN KESEHATAN MELALUI PENYULUHAN TENTANG MAKANAN SEHAT DAN DAMPAK KONSUMSI MIE INSTAN BAGI KESEHATAN DI DESA DRENGES KEC. SUGIH WARAS KAB. BOJONEGORO Prasetyo Handrianto; Ratih Kusuma Wardani; Fitriana Ikhtiarinawati Fajrin
Journal of Science and Social Development Vol. 1 No. 1 (2018): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jossd.v1i1.163

Abstract

Many community activities make people tend to look for something that is instant for consumption, one of which is consuming instant noodles. People assume that instant noodles have good nutrition for consumption, not even a few who classify as nutritious food. The low level of knowledge can be due to the fact that the advertising process circulating in the media, especially television, is not balanced with education about healthy food from related parties. Then knowledge is very important to provide understanding to the community by transferring knowledge through education. To overcome this, a health education for the community is needed in the form of counseling about healthy food and the impact of instant noodles on health. This research is descriptive quantitative with cross sectional data collection techniques namely questionnaire distribution and questionnaire collection which is carried out on one day. Counseling was carried out in Drenges village, Sugihwaras Bojonegoro Sub-district in 2018 with 82 respondents. The results showed that based on the level of knowledge, the community with a lack of knowledge was 58.5% and the level of knowledge was 41.5%. The average community consumes instant noodles once a week at 52.2%, the rest consumes more than 1 time per week. As many as 92% consume a total of 1 pack, the sisan consumes more than one pack per serving. The types of additives used by the public in consuming instant noodles are varied, ranging from eggs, sliced ​​meat, tofu, tempeh, mustard greens, cabbage, carrots, tomatoes, beans, crackers, rice, but there are some people who consume noodles without adding additional ingredients. Most additives or commonly used by the majority of the community are eggs that are 30%. The community consumes instant noodles almost every meal time, both breakfast lunch and dinner. Even some people consume noodles outside meals. The majority of the community or as much as 52% consume instant noodles at breakfast time or as breakfast. The presentation of the community consists of 2, namely with gravy and serving in a fried manner. But most or as much as 53.7% of the community presents with a dish of gravy and 28.3% presents in a fried way. The conclusion of this community service is health education with counseling methods about healthy food and the impact of instant noodle food on health is very effective in increasing the level of public knowledge about healthy food and the impact of instant noodle food on health. It is expected that by increasing the level of public knowledge can change people's behavior about the daily diet that is done by them.
PENINGKATAN PEMAHAMAN MASYARAKAT DESA DRENGES KABUPATEN BOJONEGORO TENTANG PENGGUNAAN OBAT MELALUI PENYULUHAN PENGUNAAN OBAT YANG BENAR Ilil Maidatuz Zulfa; Prasetyo Handrianto; Ratih Kusuma Wardani; Galuh Gondo Kusumo
Journal of Science and Social Development Vol. 1 No. 2 (2018): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jossd.v1i2.169

Abstract

Irrational drug use usually happens in self medication practise without any supervision from health care providers. Self medication practise usually does not consider the potential of allergic reaction, pregnancy, breast feeding, diet, and medication history.The promotion of rational drug use through communication, information, and education still need to be conducted to the community. This event is purposed to improve perception, knowledge, and attitude of Desa Drenges residents in the term of drug usage. A total 23 person of Desa Drengeswere enrolled in this eventfacilitated by village administrators.The perception, knowledge, and attitude of the residents recruited were evaluate through questionnaire filled before and after the event. The result showed the increase of perception, knowledge, and attitude of the residents up to 2,69%. From the result, The community service event can improve the quality of health of residents in Desa Drenges through the improvement of perception, knowledge, and attitude in the term of rational drug use.
Co-Authors Djamilah Arifiyana Fitriana Ikhtiarinawati Fajrin Galuh Gondo Kusumo M.A. Hanny Ferry Fernanda Prasetyo Handrianto Vika Ayu Devianti Zulfa, Ilil Maidatuz