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Assistance in Skills Training for Making Herbal Mouthwash Green Tea Leaves and Its Herbal Combinations for Posbindu Partner Cadre Dicki Bakhtiar Purkon; Mimin Kusmiyati; Elvi Trinovani; Faizah Min Fadhlillah; Yayat Sudaryat; Zahra Anggraeni; Tanika Miatul Hadid; Afifah Rahmawati
Media Karya Kesehatan Vol 5, No 2 (2022): Media Karya Kesehatan
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/mkk.v5i2.37955

Abstract

The level of knowledge and awareness of the Indonesian people towards preventive efforts of various diseases related to the oral cavity and teeth has not been optimal. The importance of the role of self-effort in optimizing oral cavity hygiene and inhibiting the growth of various types of harmful bacteria that can lead to plaque formation, dental caries, causes of gingivitis, and periodontitis, such as: bacterial species Streptococcus mutans and Porphyromonas gingivalis. The combination of green tea, cloves, cinnamon bark, and mint leaves containing secondary metabolites from the sterols, tannins, phenols, saponins, and flavonoids groups has traditionally been used as antibacterial, anti-plaque and anti-aviation. The purpose of this community service activity is to improve understanding of health and prevention of infections in the oral cavity and teeth, as well as assistance in training skills in making herbal combination mouthwash with simple formulations for Posbindu partners. This activity was attended by lecturers and students of the D-3 Pharmacy Study Program, Department of Pharmacy, Poltekkes Kemenkes Bandung. Changes in health knowledge and skills of Posbindu partners were evaluated by giving pre-test and post-test questions. In the results of the evaluation of health understanding and skills, there was an increase in the total score of Posbindu partners in the 1st session of 20.41% from 67.35% to 87.76% (14 people were achieved, initially only 7 people exceeded the minimum score limit of 60.00%; N=14). Meanwhile, in the second session of Posbindu partners, the score increased by 28.57% from 63.64% (pre-test) to 92.21% (post-test) with the number of people who exceeded the minimum score limit of 11 people (post-test) from the pre-test results. the previous test was only 5 people (N=11). Thus, the better the health knowledge, attitudes, and skills of Posbindu partners in processing various herbal ingredients into herbal mouthwash products, it will create an increase in the degree of oral and dental health for the community. Keywords:  Cloves, green tea leaves, mint leaves, cinnamon bark, herbal mouthwash.
PEMANFAATAN LIMBAH TAHU MENJADI OLAHAN PRODUK TEPAT GUNA MENDUKUNG KETAHANAN PANGAN DI DESA SENTRA INDUSTRI TAHU DI JOMBANG Raisya; Noor Rohmah Mayasari; Hanna Nurjanah; Afifah Rahmawati; Tsania Rifana; Galuh Impala Bidari
Jurnal Pengabdian Masyarakat FKIP UTP Vol 7 No 1 (2026): PROFICIO : Jurnal Abdimas FKIP UTP
Publisher : FKIP UNIVERSITAS TUNAS PEMBANGUNAN SURAKARTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36728/jpf.v7i1.5963

Abstract

Pengelolaan limbah tahu yang kurang optimal di sentra industri tahu Dusun Bapang, Desa Sumbermulyo, Jombang berpotensi menimbulkan pencemaran lingkungan, padahal limbah ampas tahu memiliki nilai gizi dan peluang ekonomi yang besar. Pengabdian masyarakat ini bertujuan untuk memberdayakan mitra melalui pemanfaatan limbah ampas tahu menjadi produk pangan bernilai tambah serta meningkatkan pemahaman mengenai praktik produksi yang baik. Kegiatan dilakukan melalui lima tahapan utama, yaitu uji coba pembuatan produk skala laboratorium, penyusunan media pelatihan, sosialisasi program, pelatihan GMP, dan transfer teknologi secara langsung. Hasil kegiatan menunjukkan terciptanya tiga produk inovatif berbasis ampas tahu (brownies, kerupuk, cookies), tersedianya media pelatihan berupa PPT dan video tutorial, serta meningkatnya pengetahuan mitra terkait pengolahan pangan dan higienitas produksi. Pelatihan GMP juga memberikan dampak positif dalam meningkatkan kesadaran pekerja mengenai pentingnya sanitasi dan keamanan pangan, meskipun perubahan perilaku masih memerlukan pendampingan lanjutan. Secara keseluruhan, kegiatan ini berhasil meningkatkan keberdayaan masyarakat dalam memanfaatkan limbah tahu menjadi produk bernilai jual dan mendukung ketahanan pangan lokal.