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All Journal Media Farmasi : Jurnal Ilmu Farmasi (Journal Of Pharmaceutical Science) JURNAL PHARMASCIENCE Pharmascience PHARMACY: Jurnal Farmasi Indonesia (Pharmaceutical Journal of Indonesia) CERATA Jurnal Ilmu Farmasi Jurnal Pengabdian Kepada Masyarakat (Mediteg) Pharma Xplore : Jurnal Sains dan Ilmu Farmasi Borneo Journal Of Pharmascientech Jurnal Insan Farmasi Indonesia Jurnal Ilmiah Kesehatan (JIKA) Tropical Health and Medical Research Journal Jurnal Ilmiah Ibnu Sina (JIIS): Ilmu Farmasi dan Kesehatan Jurnal Bakti Untuk Negeri Safari : Jurnal Pengabdian Masyarakat Indonesia J-ABDIPAMAS (Jurnal Pengabdian Kepada Masyarakat) Jurnal Nusantara Berbakti CERATA Jurnal Sains dan Kesehatan
Fadlilaturrahmah Fadlilaturrahmah, Fadlilaturrahmah
Program Studi Farmasi Fakultas MIPA Universitas Lambung Mangkurat, Banjarbaru
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Pemberdayaan Pengrajin Lulur Timung dalam Akselerasi Kualitas Home SPA Khas Suku Banjar Fitriana, Mia; Anwar, Khoerul; Fadlilaturrahmah, Fadlilaturrahmah
J-ABDIPAMAS (Jurnal Pengabdian Kepada Masyarakat) Vol. 8 No. 1 (2024): April 2024
Publisher : IKIP PGRI Bojonegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30734/j-abdipamas.v8i1.2297

Abstract

The traditions of balulur and batimung are still carried out today. One of the production places for cucumber scrub in the city of Banjarmasin is Ipah Zein MSME. The cucumber scrub product by Ipah Zein MSME is a concoction that has been passed down from generation to generation and has been producing cucumber scrub for three generations. During these three generations, the making of scrub and timung was still done traditionally. The quality of this product needs to be improved so that it can still be marketed. The implementation of this service aims to improve the quality dimensions of Ipah Zein MSME timung scrub products, both product quality and packaging quality. Activities will be carried out from April to December 2021 at the Ipah Zein timung scrub production house. The method used begins with preparation, then implementation of activities and evaluation of activities. Activities that have been carried out include modernizing equipment in the production process, assisting production according to Good Cosmetic Manufacturing Practices, mechanizing packaging equipment and improving traditional cosmetic packaging designs. The results show that the service activities have been carried out well, where there has been an increase in the quality of Ipah Zein MSME timung scrub products, both product quality and packaging quality. Service partners have been equipped with knowledge about Good Cosmetic Manufacturing Practices, given equipment that supports this and the product has a more attractive design and is more acceptable to the marketKeywords: scrubs, timung, quality Tradisi balulur dan batimung masih dilakukan sampai saat ini. Salah satu tempat produksi lulur timung di kota Banjarmasin adalah UMKM Ipah Zein. Produk lulur timung oleh UMKM Ipah Zein adalah ramuan warisan turun menurun dan sudah memproduksi lulur timung selama tiga generasi. Selama tiga generasi tersebut, pembuatan lulur dan timung masih dikerjakan secara tradisional. Produk ini perlu ditingkatkan kualitasnya agar tetap dapat dipasarkan. Pelaksanaan pengabdian ini bertujuan untuk meningkatkan dimensi kualitas produk lulur timung UMKM Ipah Zein, baik mutu produk maupun mutu kemasan. Kegiatan dilakukan pada bulan April sampai Desember tahun 2021 di rumah produksi lulur timung Ipah Zein. Metode yang dilakukan diawali dengan persiapan kemudian pelaksanaan kegiatan dan evaluasi kegiatan. Kegiatan yang telah terlaksana meliputi modernisasi peralatan pada proses produksi, pendampingan produksi sesuai Cara Pembuatan Kosmetik yang Baik (CPKB), mekanisasi alat pengemas dan peningkatan desain kemasan kosmetika tradisional. Hasil menunjukkan bahwa kegiatan pengabdian telah terlaksana dengan baik dimana terjadi peningkatan kualitas produk lulur timung UMKM Ipah Zein, baik mutu produk maupun mutu kemasan. Mitra pengabdian telah dibekali pengetahuan mengenai CPKB, diberikan peralatan yang menunjang hal tersebut dan produk telah memiliki desain yang lebih menarik dan lebih dapat diterima pasar.Kata Kunci: lulur, timung, kualitas 
The Antityrosinase Activity of Mitragyna speciosa Korth Leaf Ethanolic Extract Normaidah, Normaidah; Rahmah, Maslia; Izma, Hayatun; Fadlilaturrahmah, Fadlilaturrahmah; Sari, Anna Khumaira
Jurnal Ilmiah Kesehatan (JIKA) Vol. 6 No. 1 (2024): Volume 6 Nomor 1 April 2024
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/jika.v6i1.761

Abstract

The kratom plant (Mitragyna speciosa Korth) is a the plant that is traditionally used to soften the skin. Kratom leaves have very strong antioxidant activity so they are predicted also to have anti-tyrosinase activity. The potential inhibition of tyrosinase enzyme activity is thought to come from the content of flavonoid compounds, polyphenols, steroids, tannins, and quinones. This research aims to determine the tyrosinase inhibitory activity of ethanol extract of M. speciosa leaves. The inhibitory activity of the tyrosinase enzyme using L-DOPA as substrate and kojic acid as positive control. Antityrosinase testing was carried out by in vitro method using UV-vis spectrophotometer through determination of IC50 value. The results of the antityrosinase activity test of ethanol extract of M. speciosa leaves showed an IC50 value of 2117.708 ppm. The ethanol extract of M. speciosa leaves is scientifically proven to have antityrosinase activity with a weak category.
Edukasi Penerapan Teknologi Fermentasi melalui Pembuatan Kefir dan Yogurt Khairunnisa, Amalia; Pratika Viogenta; Nani Kartinah; Arnida Arnida; Sutomo Sutomo; Fadlilaturrahmah Fadlilaturrahmah
Jurnal Nusantara Berbakti Vol. 2 No. 4 (2024): Oktober : Jurnal Nusantara Berbakti
Publisher : Universitas Kristen Indonesia Toraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59024/jnb.v2i3.411

Abstract

Fermentation technology can increase added value to agricultural, food and other products. Through fermentation, raw materials can be converted into products with higher selling value, such as cheese, yogurt, tempeh, wine, beer, and so on. Many fermented products are beneficial for health, for example kefir and yogurt which contain good probiotics. for digestion. Kefir is a type of fermented milk whose manufacture uses various microorganisms to produce lactic acid products with by-products such as ethanol, free fatty acids and acetaldehyde. Kefir is made by adding yeast which contains many microorganisms from the lactic acid bacteria and yeast groups, while yogurt is fermented milk with lactic acid bacteria (LAB).  This service activity aims to increase people' knowledge and skills regarding the application of fermentation technology, starting from the meaning of fermentation, fermentation methods to high-value products produced from the fermentation process. In this activity, socialization activities were carried out regarding the development of fermentation technology, especially kefir and cow's milk yogurt, as well as practices on how to make it among the residents of Balitra Jaya Permai Loktabat Utara. The results show an increase in residents' knowledge and skills regarding fermentation through pretest and posttest activities as well as practical activities.
Co-Authors Adinda Dwina Hadiastuti Aditya MP Putra Akhmad Rezeki Firdaus Akhmad Rezeki Firdaus Amalia Khairunnisa Amalia Khairunnisa Amalia Khairunnisa Amalia Khairunnisa, Amalia Amalina Amalina, Amalina Anna Khumaira Sari Annisa Shalehah Annisa Shalehah, Annisa Annisa Sulistyowati Arnida Arnida Arnida Arnida Audya Rahmah Azhara, Desiya Damayanti Badruzsaufari Buih, Putri Helena Junjung Dina Rahmawanty Dina Rahmawanty Dokmauli Nainggolan, Dokmauli Eko Susilowati Hadi Azhari Hayatun Izma Heri Budi Santoso Hermalia Putri Herningtyas Nautika Lingga Hidayaturrahmah Ivanna Sinta Izma, Hayatun Jariyah Amilia Khoerul Anwar Khoerul Anwar Maria Dewi, Maria Maslia Rahmah Maulidya Najahidin Maulina, Rizka Maulina, Rizka Ma’shumah Ma’shumah Mia Fitriana Mia Fitriana Muhammad Ikhwan Rizki Nabila Nabila Nani Kartinah Nashrul Wathan Nisriyati Fiddina Noor Cahaya Normaidah, Normaidah Normilawati Nurlely, Nurlely Nurmalita Sari Putra, Aditya Maulana Perdana Rahmah, Maslia Rahmat Ramadhani Rahmat Yunus Rahmatullah, Satrio Wibowo Rahmawanty, Dina Rizka Maulina Rizka Putri Salsabila Samsul Hadi Sari, Fitri Novita Saufy Arishandi Saufy Arishandi Septiany Septiany Sutomo Sutomo Sutomo Sutomo Sutomo Sutomo Syifa Auliani Titin Nor Viogenta, Pratika Yuana Sukmawaty