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All Journal Alchemy : Journal of Chemistry JURNAL ISTEK Chimica et Natura Acta Martabe : Jurnal Pengabdian Kepada Masyarakat Jurnal Kartika Kimia Indonesian Journal of Halal Research Al-Khidmat : Jurnal Ilmiah Pengabdian Kepada Masyarakat Helium: Journal of Science and Applied Chemistry Gunung Djati Conference Series al Kimiya : Jurnal Ilmu Kimia dan Terapan Jurnal Ekonomi Bisnis, Manajemen dan Akuntansi Darma Abdi Karya: Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Kepada Masyarakat: Dimastika
Vina Amalia, Vina
UIN Sunan Gunung Djati Bandung
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Social Sciences Other

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SINTESIS DAN KARAKTERISASI KARBON AKTIF DARI KULIT DURIAN (Durio zibethinus Murr.) TERMODIFIKASI KITOSAN-ALGINAT SEBAGAI ADSORBEN ION LOGAM TIMBAL(II) SUSI ANNISAH; Vina Amalia; YUSUF ROHMATULLOH
Gunung Djati Conference Series Vol. 58 (2025): Seminar Nasional Kimia Tahun 2025
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Karbon aktif kulit durian merupakan bahan yang memiliki kemampuan dalam menyerap berbagai senyawa dan dikenal sebagai material adsorben yang efektif. Namun, untuk meningkatkan efektifitas dan kapasitas adsorpsi terhadap ion logam berat seperti timbal, diperlukan modifikasi karbon aktif. Penelitian ini bertujuan untuk menganalisis kemampuan adsorpsi karbon aktif termodifikasi kitosan-alginat terhadap ion logam timbal serta menentukan kapasitas dan efisiensi adsorpsinya. Proses sintesis dimulai dengan aktivasi karbon aktif dari limbah kulit durian menggunakan H3​PO4​. Setelah itu, dilakukan modifikasi dengan pembentukan beads melalui pencampuran hidrogel kitosan dengan CaCl2​ dan hidrogel alginat dengan karbon aktif. Hasil karakterisasi FTIR menunjukkan adanya pergeseran dan penambahan gugus fungsi spesifik pada karbon aktif teraktivasi dan termodifikasi, seperti munculnya regangan asimetris gugus karboksilat (COO-) dari alginat pada 1425,05 cm-1 dan bilangan gelombang 1167 cm-1 yang mengidentifikasi gugus fungsi C-N yang dihasilkan dari kitosan yang mengindikasikan keberhasilan modifikasi permukaan. Uji adsorpsi menunjukkan bahwa kapasitas adsorpsi tertinggi karbon aktif termodifikasi sebesar 62,1905 mg/g dicapai pada variasi massa 0,02 g. Hasil penelitian juga menunjukkan bahwa adsorben karbon aktif kulit durian termodifikasi kitosan-alginat lebih sesuai dengan model isoterm Freundlich yang menandakan bahwa adsorpsi bersifat heterogen.
Na-Alginate Utilization of Brown Algae (Sargassum sp.) as A Halal Edible Film Basic Materials Khasanah, Nisa Nur; Amalia, Vina; El Viera, Baiq Vera; Sawitri, Asti
Indonesian Journal of Halal Research Vol. 1 No. 1 (2019): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v1i1.4242

Abstract

Edible films made of Na-alginate from brown algae have great potential to be developed as brown algae have a fairly high abundance in Indonesia but have not been widely used. Therefore, in this study conducted by making edible films made from Na-alginate modified by the addition of hydrocolloids carrageenan and glycerol plasticizier. The addition of carrageenan biopolymers is the property of the produced Edible film. The use of glycerol as a plasticizer aims to improve the properties of elasticity Edible films. This research method consists of two stages. First, the isolation and characterization of Na-alginate. Both the preparation and characterization of making edible films. Na-alginate characterization results in yield of 25.68%, 10.84% moisture content, ash content of 23.79%. The carrageenan on the formula Edible films affect the characterization of the resulting films. The value of water absorption from 333.13% to 335.45% and the elongation of 26.26% to 33.34%, and the declining value of tensile strength of 8.93 MPa to 4.17 MPa and young's modulus values of 0.34 MPa to 0.22 MPa with the addition of carrageenan on an Edible film formula.
Sosialisasi Pencegahan Stunting Berbasis Komunitas dalam Program Kuliah Kerja Nyata (KKN) di Desa Tamangede Kecamatan Gemuh Darajah, Nely Irnik; Amalia, Tutut Afiatul; Irawan, Moh Bayu; Maslichah, Dewi Ayu; Maghfiroh, Niswatul; Kristiyani, Kristiyani; Kharisudin, Kharisudin; Khumaidillah, Ahmad; Musthofa, Hanif; Alif, Daroja; Khusna, Sinta Maulida; Maulana, M. Nabil Hadani; Alaya, Miftahul; Amalia, Vina
Jurnal Pengabdian Kepada Masyarakat Vol 5 No 1 (2026): JURNAL PENGABDIAN KEPADA MASYARAKAT: DIMASTIKA
Publisher : LPPM Sekolah Tinggi Islam Kendal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62509/jpkm.v5i1.384

Abstract

Stunting is a public health problem caused by chronic malnutrition in children, which affects physical growth, cognitive development, and the quality of human resources in the future. Efforts to prevent stunting require a community-based approach that actively involves local communities. This study aims to describe the implementation of a community-based stunting prevention socialization program through the Community Service Program (Kuliah Kerja Nyata/KKN) in Tamangede Village, Gemuh District, Kendal Regency. The method used was a community service activity with an educational and participatory approach conducted through three stages: preparation, implementation, and evaluation. The activity was held on January 20, 2026, at the Tamangede Village Hall and involved 35 participants consisting of mothers with toddlers and Posyandu cadres. The socialization materials included the importance of the first 1,000 days of life (HPK), balanced nutrition, appropriate parenting practices, and a demonstration of supplementary feeding (PMT) using local food ingredients. The results showed that participants demonstrated high enthusiasm during the socialization and interactive discussion sessions. The evaluation indicated an increase in community understanding regarding the causes, impacts, and prevention strategies of stunting. Furthermore, the supplementary feeding demonstration provided practical knowledge that children’s nutritional needs can be fulfilled using easily accessible local food sources. In conclusion, community-based stunting prevention socialization through the KKN program can increase public knowledge and awareness about the importance of early stunting prevention. A participatory and contextual educational approach is proven to be effective in building collective awareness and strengthening the role of Posyandu cadres and families in sustainable stunting prevention efforts at the village level.
Sosialisasi Pencegahan Stunting Berbasis Komunitas dalam Program Kuliah Kerja Nyata (KKN) di Desa Tamangede Kecamatan Gemuh Darajah, Nely Irnik; Amalia, Tutut Afiatul; Irawan, Moh Bayu; Maslichah, Dewi Ayu; Maghfiroh, Niswatul; Kristiyani, Kristiyani; Kharisudin, Kharisudin; Khumaidillah, Ahmad; Musthofa, Hanif; Alif, Daroja; Khusna, Sinta Maulida; Maulana, M. Nabil Hadani; Alaya, Miftahul; Amalia, Vina
Jurnal Pengabdian Kepada Masyarakat Vol 5 No 1 (2026): JURNAL PENGABDIAN KEPADA MASYARAKAT: DIMASTIKA
Publisher : LPPM Sekolah Tinggi Islam Kendal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62509/jpkm.v5i1.384

Abstract

Stunting is a public health problem caused by chronic malnutrition in children, which affects physical growth, cognitive development, and the quality of human resources in the future. Efforts to prevent stunting require a community-based approach that actively involves local communities. This study aims to describe the implementation of a community-based stunting prevention socialization program through the Community Service Program (Kuliah Kerja Nyata/KKN) in Tamangede Village, Gemuh District, Kendal Regency. The method used was a community service activity with an educational and participatory approach conducted through three stages: preparation, implementation, and evaluation. The activity was held on January 20, 2026, at the Tamangede Village Hall and involved 35 participants consisting of mothers with toddlers and Posyandu cadres. The socialization materials included the importance of the first 1,000 days of life (HPK), balanced nutrition, appropriate parenting practices, and a demonstration of supplementary feeding (PMT) using local food ingredients. The results showed that participants demonstrated high enthusiasm during the socialization and interactive discussion sessions. The evaluation indicated an increase in community understanding regarding the causes, impacts, and prevention strategies of stunting. Furthermore, the supplementary feeding demonstration provided practical knowledge that children’s nutritional needs can be fulfilled using easily accessible local food sources. In conclusion, community-based stunting prevention socialization through the KKN program can increase public knowledge and awareness about the importance of early stunting prevention. A participatory and contextual educational approach is proven to be effective in building collective awareness and strengthening the role of Posyandu cadres and families in sustainable stunting prevention efforts at the village level.
PEMANFAATAN KULIT DAN BONGGOL PISANG UNTUK BAHAN BAKU MAKANAN RINGAN DI MAJELIS TAKLIM AN NUR CILEUNYI KABUPATEN BANDUNG Vina Amalia; Tina Dewi Rosahdi; Tety Sudiarti
Al-Khidmat : Jurnal Ilmiah Pengabdian Kepada masyarakat Vol. 2 No. 1 (2019)
Publisher : Pusat Pengabdian kepada Masyarakat LP2M UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/jak.v2i1.5534

Abstract

Banana is a favorite fruit of the Indonesian people. So far, only the fruit is consumed, while the peel, hump and others are useless and become waste. The banana peel and banana humps contain high nutritional value. So that it has the potential to be processed as a food product, such as “sale” of banana peels, abon and banana hump jerky. This product can be an added income for woman’s, the members of the Taklim (MT) assembly of An Nur. MT consists of woman’s from various professional backgrounds. Most of them are ordinary housewives who are also agent of Posyandu RW 03 Cileunyi Kulon Village, Kec. Cileunyi Kab. Bandung. Some of them are teachers and entrepreneurs. Training on making food made from banana humps and peel was carried out for two months. Consisting of counseling on nutritional content, the practice of making “Sale”, shredded meat and beef jerky, and marketing strategies. The obstacle faced is the limitation of banana humps, because banana only found when bananas are harvested. While the processing of banana peels produces products that have less attractive colors because of the browning process that is common in processing bananas so that dyes are needed. Marketing using online media is not suitable for members of MT An Nur, where only a few members have social media and smart phones. In the future, this skill is expected to be the provision of mothers to improve their nutritional status and family economy and can be disseminated through their own MT programs and posyandu programs at the RW, village and sub-district levels.
Co-Authors Abshar Fathur Rochman N Ade Johar Maturidi Adi Mulyana Supriatna ADNAN FARRAS SUHENDI adnan, adnan Aenur Roidatun Nisa Afianda Ghinaya Aulia Ahmad Koharruddin Ahmad Labib Ai Cucu Karlina Aisyah Zirconia Al-Bustomi, Ahmad Gibson Alaya, Miftahul Alif, Daroja Amalia, Tutut Afiatul Amirah Firyal Humaira Asep Supriadin, Asep Asti Sawitri Asti Sawitri AULIA FADILLA Ayu Novi Rianty Baiq Vera El Viera Darajah, Nely Irnik Dede Suhendar Dermawan, Muhamad Fahmi Diana Widiastuti Diba, Riska Farah Dini Fujianti Eko Prabowo Hadisantoso, Eko Prabowo El Viera, Baiq Vera Farah Dinna Farida Zahara Fatimah Layyinah Fitriyani, Rizka Gina Giftia Azmiana Delilah Gustiana Isya Marjani Herna Novi Kurnianti Hidayat, Dede Ira Ryski Wahyuni Irawan, Moh Bayu Irma Yantyana Junitasari, Assyifa Kharisudin, Kharisudin Khasanah, Nisa Nur Khumaidillah, Ahmad Khusna, Sinta Maulida Kristiyani, Kristiyani Kurniawati Kurniawati Maslichah, Dewi Ayu Maulana, M. Nabil Hadani Mufidah, Rafa Muhammad Daffa Mulyana Supriatna, Adi Musthofa, Hanif Mustika Tri Anggraeni Muttaqin, M. In’amul MU’MIN IKHWAN NULLOH NADA SALSABILA Neng Mastiani Nisa Nur Khasanah Nisrin, Yusrina Niswatul Maghfiroh Nunung Kurniasih, Nunung Nur Khasanah, Nisa Nur Munif, Irsa Putri Aprilia RASMIYANTI Ratnasari, Sinta Risanda Alirastra Budiantoro Riska Farah Diba RIZKY RAMDHANI Robby'atul Adawiyah Hanifah Rohana Kudus Rohmatullah, Yusuf Rohmatulloh, Yusuf Ryski Wahyuni, Ira Seni Robiatul Adawiah SHOFIA KHOERUNNISA SAEF Sinta Ratnasari Siti Rahayu Soni Setiadji Sri Endah Purnamaningtyas Sucitra SUSI ANNISAH Syara, Pusti Tety Sudiarti Tety Sudiarti Tina Dewi Rosahdi, Tina Dewi Tsaniyah, Siti Wilamah Tuti Garnasih Wahyudin Darmalaksana Yulia Sukmawardani, Yulia Yuliarti Yuliarti Yuna Widayanti Yusuf Rohmatulloh Zahrotun Nisa Zakaria, Tatang