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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Indonesian Journal of Pharmaceutical Science and Technology JURNAL ISTEK Walisongo Journal of Chemistry JISIP: Jurnal Ilmu Sosial dan Pendidikan Rayah Al Islam : Jurnal Ilmu Islam Muttaqien; Indonesian Journal of Multidiciplinary Islamic Studies Jumat Pendidikan: Jurnal Pengabdian Masyarakat Sivitas : Jurnal Pengabdian dan Pemberdayaan Masyarakat Asian Journal of Health and Applied Sciences Jurnal Ilmiah Mahasiswa Ekonomi Syariah (JAMMIAH) Sinomika Journal: Publikasi Ilmiah Bidang Ekonomi dan Akuntansi Journal of Health and Nutrition Research Journal of Community Empowerment and Innovation Helium: Journal of Science and Applied Chemistry Gunung Djati Conference Series Communautaire: Journal of Community Service Abdi Samulang : Jurnal Pengabdian Kepada Masyarakat JMEB: Jurnal Manajemen Bisnis & Ekonomi Eks-Accuracy : Jurnal Ilmiah Akuntansi dan Keuangan al Kimiya : Jurnal Ilmu Kimia dan Terapan Bhumiputra: Jurnal Penelitian dan Pengabdian Masyarakat Global ISTEK
Nunung Kurniasih, Nunung
UIN Sunan Gunung Djati Bandung
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Comparison of Acidity, Reducing Sugars, Vitamin C, and Antioxidants of Several Types of Kombucha Tea: Review Gunawan, Mutiara Sani; Kurniasih, Nunung
ISTEK Vol. 13 No. 2 (2024): Desember 2024
Publisher : Fakultas Sains dan Teknologi UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/istek.v13i2.1246

Abstract

Kombucha tea is a beverage produced from sweet tea using symbiotic bacteria and yeast. This study aims to investigate and compare the pH, carbohydrate reduction, vitamin C content, and antioxidant content of different varieties of kombucha, analysing the effect of fermentation time on chemical characteristics which include organoleptic tests (pH value, vitamin C content and reducing sugar) and antioxidant tests. Literature study on existing research is about the pH contained, antioxidant activity, vitamin C, and reducing sugar in several types of kombucha tea. It is expected that the results of this research will provide significant benefits in the food, health and other sectors with the potential to be a good option for individuals who want to consume high nutritional drinks and have antioxidant activity, as well as provide a pleasant taste experience. The research is expected to help fulfil people's nutritional needs and support the strength of the immune system.
Sosialisasi Bahaya Pernikahan Dini Sebagai Upaya Pencegahan Stunting Di Desa Selaawi Kecamatan Pasawahan Khairunnisa, Salsabila; Kurniasih, Nunung; Annisa, Akke Azhar
Jumat Pendidikan: Jurnal Pengabdian Masyarakat Vol. 6 No. 2 (2025): Agustus
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat UNWAHA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/abdimaspen.v6i2.5616

Abstract

Pada saat ini dimana zaman sudah menjadi modern dengan banyaknya perubahan tradisi dan lingkungan sosial, begitu pula dengan peraturan yang telah diperbaharui, namun tidak dapat dipungkiri masih banyak masyarakat yang menganut tradisi lama seperti menikahkan anaknya dengan cepat dimana sang anak belum menginjak umur siap menikah baik secara undang-undang maupun secara kesehatan sehingga angka pernikahan dini di indonesia semakin tahun terus bertambah. Faktor penyebab terjadinya pernikahan dini pada masyarakat didasarkan antara lain karena ekonomi yang kurang memadai dan rendahnya tingkat pendidikan. Tujuan pengabdian msyarakat melalui sosialisasi pernikahan dini ini untuk memberikan edukasi kepada remaja di Desa Selaawi mengenai bahaya pernikahan dini sebagai salah satu upaya untuk mencegah stunting. Metode yang digunakan yaitu dengan cara observasi, perencanaan, dan sosialisasi dengan memaparkan materi dan dilanjut sesi tanya jawab. Hasil dari kegiatan sosialisasi ini para remaja menjadi tahu dan paham akan dampak negatif pernikahan dini seperti dampak kesehatan, psikologi, pendidikan, ekonomi dan sosial serta keterkaitannya dengan penyebab stunting, mereka juga menjadi sadar akan faktor apa saja yang mempengaruhi terjadinya pernikahan dini yaitu faktor ekomoni, faktor keluarga, faktor pendidikan, faktor lingkungan, faktor media massa, faktor pergaulan bebas, dan faktor pikiran/mindset.
Application of Chitosan from Crab Shell Waste (Portunus pelagicus) as a Preservative for Muli Bananas (Musa acuminata L) Yusmargana, Fuji Astuti; Kurniasih, Nunung; Junitasari, Assyifa
ISTEK Vol. 14 No. 2 (2025)
Publisher : Fakultas Sains dan Teknologi UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/istek.v14i2.2396

Abstract

Crab shell is one of the wastes generated from the marine product processing industry. However, the utilization is still very low, especially in Cirebon, it is only used as animal feed and even most of it is waste that also pollutes the environment. One of the alternatives for processing crab shells is used as chitosan because the crab shells are rich in chitin. Chitosan is a chitin derivative compound resulting from the deacetylation process. Chitosan can be called a biopolymer that contains the most nitrogen in nature and also has anti-bacterial, non-toxic, and biodegradable properties because this is why chitosan is in great demand in the industry. Chitosan has a very diverse potential such as in the environmental, pharmaceutical and food fields, one of which has the potential to be a safe preservative in food. This study aims to utilize crab shell waste into chitosan as a preservative for Muli bananas. This research is an experimental study using a completely design with six stages including demineralization, deproteination, deacetylation, manufacture of coating solutions with various concentrations (0%, 1%, 1.5%, 2% and 2.5%), coating process and testing. physical. The parameters measured were the degree of deacetylation, the effect of chitosan concentration and physical tests (discoloration). The results showed that the degree of deacetylation of the chitosan obtained was 95.9825%. From the results of the physical test, it was found that the addition of chitosan with concentrations of 1%, 1.5%, 2% and 2.5% in the coating process resulted in the greater concentration of chitosan being added, the longer the ripening process in bananas and causes bananas peels are not easy to brown.
Co-Authors Abshar Fathur Rochman N Achmad Junaedi Sitika Adinda, Meisya Adzkya Al Qudsiyyah Burhan Agus Suyadi Raharusun Ahmad Syaefa Fadilah Ahmadiah, Didih Aisha, Lathifa Nur Aisyah Zirconia Aji Nuryakin, Rahmat Alam, Rizki Nur Alifia Salsabila, Reyhan Putri Annisa, Akke Azhar Apriani, Triana Aryanie, Novia Asep Supriadin Asep Supriadin, Asep Astuty, Fuji BK, Muhamad Taufik Chatarina Umbul Wahyuni Chimayah, Mihlatal Cucu Zenab Subarkah Dadah, Dadah Desi Harneti Putri Huspa Dewi Siti Aisah DIANA ALFARIZQI Diana Widiastuti Dodo Widarda Ekki Kurniawan Evi Purwaningsih Fajar, Mohamad Farah Dinna Fikriaini, Amalia Fitri Ayu Novita Sari Gunariah, Frilla Gunawan, Mutiara Sani Gussevi, Sofia Hana Nur Hanifa Hersa Milawati Hisyam, Dhaffi Muhammad Imanda Nurhaliza, Fadia Fadia Indah Nur Fadhilah Itsna Nurhaliza Junitasari, Assyifa Karyawati, Lilis Khairunnisa, Salsabila Manfaati, Rintis Milawati, Hersa Mimin Kusmiyati, Mimin Mohamad Fajar Muhamad Fauzi Muhlas Muhlas Nisrina Dhia Pinasti Nunik Rahmawati Rahman Nur, Saifudin Nuraeni, Rahmawati Nyimas Shoffah Shofiyatus Salamah Oktriawan, Wawan Rahayu Purnamaningsih, Ine Rahman, Rosita Rahmawati, Emma Rahmawati Riska Puspita Sari Riza Wafdan Rizky Abdulah Saripudin, Abin Sigit Adi Nugraha, Mohammad Siti Nur Amelia Siti Rahayu Suhada, Wiwin Supendi, Dede Tina Dewi Rosahdi, Tina Dewi Unang Supratman Verra Octaviani Vina Amalia, Vina Wahyudin Darmalaksana Widadi, Sri Yekti Windayani, Neneng Wulida Ullya Adzinta Yeni Huriani Yudianto, Yosep Yulia Sukmawardani, Yulia Yusmargana, Fuji Astuti Yusuf Rohmatulloh