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All Journal Jurnal Pengabdian Al-Ikhlas Asian Journal of Community Services (AJCS)
Fujiati Fujiati
Fakultas Kedokteran Universitas Lambung Mangkurat
Computer Science & IT Economics, Econometrics & Finance Education Engineering Health Professions Social Sciences

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PEMANFAATAN TANAMAN HERBAL SEBAGAI IMUNOMODULATOR DALAM RANGKA MENINGKATKAN IMUNITAS BAGI LANSIA DI PANTI SOSIAL TRESNA WERDHA BANJABARU Fujiati Fujiati; Irawanto Irawanto; Siti Juliati; Emmi Erliyanti
JURNAL PENGABDIAN AL-IKHLAS UNIVERSITAS ISLAM KALIMANTAN MUHAMMAD ARSYAD AL BANJARY Vol 7, No 3 (2022): AL-IKHLAS JURNAL PENGABDIAN
Publisher : Universitas Islam kalimantan MAB

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (148.169 KB) | DOI: 10.31602/jpaiuniska.v7i3.6872

Abstract

Salah satu upaya agar para lansia dapat hidup sehat secara mandiri dengan meningkatkan daya tahan tubuh mereka dengan mengetahui manfaat tanaman herbal yang dapat meningkatkan sistem imun dan dapat membuat minuman herbal secara mandiri. Berdasarkan analisis situasi lansia yang ada di Panti Sosial Tresna Werdha Banjarbaru, maka dilaksanakan kegiatan pengabdian masyarakat tentang pemanfaatan tanaman herbal sebagai imunomodulator dalam rangka meningkatkan imunitas, yang dilaksanakan oleh lansia. Diharapkan kegiatan penyuluhan ini dapat meningkatkan pengetahuan lansia untuk mengenal tanaman herbal bersifat imunomodulator dan membuat minuman herbal sendiri secara sederhana dan mudah dilaksanakan di tempat tinggal mereka, serta dapat menjadikan lansia yang mewakili seluruh penghuni panti sebagai motivator bagi lansia lainnya. Berdasarkan hasil evaluasi pretest dan posttest dari kegiatan penyuluhan terdapat peningkatan pengetahuan/ pemahaman mitra sasaran terhadap: (a) Seseorang yang mempunyai umur 60 tahun termasuk lansia, (b) Keriput, rabun, tuli, rambut beruban dan mudah lelah termasuk gejala proses menua, (c) Minuman jahe dapat meningkatkan kekebalan tubuh, (d) Minuman kunyit dapat mengurangi nyeri pada lutut, (e) Minuman kencur dapat mencegah batuk dan sakit tenggorokan, (f) Minuman serai dapat menurunkan lemak tubuh, (g) Minuman temulawak dapat meningkatkan kekebalan tubuh.
Flood Disaster Response Cadre Training in Keliling Benteng Ulu Village, Martapura Barat Sub-District Fujiati; Nelly Al Audhah; Dwi Setyohadi; Endah Labati Silapurna; Abrari Fauzi; Brian Pramana Santoso; Marcellino Febryan; William Luth; Sayid Akhmad Zein; Irawanto
Asian Journal of Community Services Vol. 2 No. 8 (2023): August 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v2i8.5339

Abstract

A flood is an event where land is submerged due to an increase in water volume. The flood that occurred in RT.05 Keliling Benteng Ulu Village was the worst compared to other RTs, because they live on the edge of the Martapura river and swamp environment. This service activity educates cadres to fulfill basic needs (clean water and sanitation needs, food clothing, temporary shelter, and health services) and provides leaflets/booklets on the stages of flood disaster management in fulfilling the basic needs of the community. The results of the pre and post test evaluation, cadres' knowledge has increased ≥ 80% regarding flood disaster response and about fulfilling the basic needs of flood disaster management independently (making freshwater fish jerky and instant ginger). 
Community Empowerment in Training of Fish Preservation Processing Typical of Wetland Environment with Commercial Value Fujiati Fujiati; Irawanto Irawanto
Asian Journal of Community Services Vol. 3 No. 3 (2024): March 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v3i3.8512

Abstract

Haruan, or cork fish (Channa striata), is an abundant freshwater marine wealth and is found in many rivers or swamp areas in South Kalimantan, including in the neighborhood of RT 05 Keliling Benteng Ulu Village. This fish has a high economic value and good nutritional content, especially albumin. Haruan fish is usually consumed directly by the community or made into salted fish. The problems found in the community are (a) there is no Haruan fish jerky production; (b) there is no knowledge of how to make Haruan fish jerky. The purpose of this activity is to increase economic selling value and provide nutritious alternative foods. Problem solving for partners is done by guiding the making of haruan fish jerky.
Co-Authors Abrari Fauzi Brian Pramana Santoso Dwi Setyohadi Emmi Erliyanti Endah Labati Silapurna Irawanto Marcellino Febryan Nelly Al Audhah Sayid Akhmad Zein Siti Juliati William Luth