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All Journal Humanism : Jurnal Pengabdian Masyarakat Journal Pharmasci (Journal of Pharmacy and Science) Bioscientiae, Jurnal ilmu ilmu Biologi
Lailatus Sa’diyah
Akademi Farmasi Surabaya
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Education Health Professions Immunology & microbiology Medicine & Pharmacology Public Health Veterinary

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Penyuluhan Pemanfaatan Ekstrak Daun Mimba sebagai Sabun Kertas Antiseptik Silvi Ayu Wulansari; Lailatus Sa’diyah; Umarudin Umarudin
Humanism : Jurnal Pengabdian Masyarakat Vol 3, No 3 (2022): Desember
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/hm.v3i3.14595

Abstract

COVID-19 (Corona Virus Diseases-19) yang ditetapkan oleh World Health Organization (WHO) sebagai pandemi di level dunia mulai tahun 2020.  Provinsi Jawa Timur memiliki jumlah kasus positif Covid-19 nomor urut dua setelah DKI Jakarta. Berbagai  upaya telah dilakukan pemerintah untuk menekan angka kasus Covid-19 dengan cara menjaga prokes seperti mencuci tangan dengan sabun. Sabun perperan penting dalam pencegahan dan penurunan angka penyebaran Covid-19, upaya penyebaran tersebut perlu adanya solusi pemanfaatan daun nimba sebagai zat aktif pada sabun. Daun mimba terdapat senyawa yang bersifat antibakteri dan antivirus, sehingga daun mimba dapat dijadikan sebagai senyawa bioaktif pada sabun kertas dengan dilakukan penyuluhan program pengabdian mengenai pemanfaatan herbal untuk pencegah penyebaran Covid-19. Program pengabdian masyarakat ini mendukung Sustainable Development Goals (SDGs). Sasaran kegiatan pengabdian ini pada siswa SMK Farmasi Kapasari Surabaya. Kegiatan ini dilakukan secara luring dengan metode penyuluhan. Target dari kegiatan pengabdian kepada siswa untuk meningkatkan kepedulian terhadap kesadaran mengenai bahan alam yang diolah untuk dapat menghasilkan suatu produk yang bermanfaat dalam ikut serta mencegah penyebaran Covid-19. Berdasarkan hasil yang didapatkan dari sepuluh aspek penilaian pada pre-test, terdapat kenaikan pada setiap aspek setelah di lakukan penyuluhan. Hal ini menunjukkan siswa dari Sekolah Menegah Farmasi lebih memahami pemanfaatan bahan alam sebagai sabun kertas untuk mencegah penyebaran Covid-19.
Comparison and Evaluation of Fermentation Results of Probiotic Products by Acenobacter xylinum: Komparasi dan Evaluasi Hasil Fermentasi Produk Probiotik dengan Kultur Acenobacter xylinum Kinanti Lestari; Floreta Fiska Yuliarni; Lailatus Sa’diyah; Silvi Ayu Wulansari; Selvyronica Eka Agustine; Fatma Ariska Trisnawati; Silfiana Nisa Permatasari
Journal Pharmasci (Journal of Pharmacy and Science) Vol. 8 No. 1 (2023): Journal Pharmasci (Journal of Pharmacy and Science)
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v8i1.334

Abstract

products with Acetobacter xylinum starter included Nata and Kombucha. The large number of studies on probiotic product innovation should be followed by a survey on public acceptance of the products. This research aim to compare of the yield of probiotic products after fermentation process which was evaluated from a physical perspective, pH and public acceptance. This research is an experimental study to compared the fermented results of two types of probiotic products, nata and kombucha which are differentiated based on their raw ingredients. The nata products sample which had the largest thickness and weight of cellulose biofilm was NDC, while the kombucha products sample which had the largest thickness and weight of cellulose biofilm was KGF. pH of all samples, both nata and kombucha, decreased during the fermentation process. The samples of nata products that were most accepted by the panelists were NDC and NDM in terms of color, smell and taste. The samples of kombucha products that were most accepted by the panelists were KAF and KMF in terms of color, smell and taste.
The Comparison of Vitamin C on Floral Herbal Kombucha During Shelf Life: Perbandingan Hasil Vitamin C Kombucha Bunga Herbal selama Masa Simpan Lailatus Sa’diyah; Widya Dara Anindya; Fatma Ariska
Journal Pharmasci (Journal of Pharmacy and Science) Vol. 8 No. 2 (2023): Journal Pharmasci (Journal of Pharmacy and Science)
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v8i2.364

Abstract

Kombucha is a probiotic herbal drink obtained from tea or herbal ingredients fermented by symbiotic bacteria and yeast for 7 days. The aim of this study was to obtain high vitamin C kombucha with various herbal ingredients such chamomile, lavender and chrysanthemum. This research was conducted by fermenting chamomile, lavender, and chrysanthemum flowers for 7 days, then stored for 7 days (after fermentation). Vitamin C levels were measured using UV-Vis Spectrophotometry at a maximum wavelength of 265nm. The results of vitamin C measurements in chamomile (Matricaria recutica), lavender (Lavandula angustifolia), and chrysanthemum (Chrysanthemum cinerariaefolium) kombucha after fermentation and 7 days of shelf life were decreased. The value of decreasing vitamin C were 22.59; 3.27; and 35.3, respectively. So, it can be concluded that chamomile, lavender, and chrysanthemum kombucha flower have different abilities to produce vitamin C. The highest vitamin C was produced by lavender herbal flower kombucha.
KADAR VITAMIN C PADA KOMBUCHA BUNGA TELANG (Clitoria ternatea) PASKA FERMENTASI DAN MASA SIMPAN 7 HARI Vanya Alyssa Huda; Lailatus Sa’diyah
Bioscientiae Vol 21, No 2 (2024): Bioscientiae Volume 21 No 2
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/b.v21i2.13168

Abstract

Telang Kombucha is a fermented drink made from telang flower fermented by SCOBY in 7 days. Aftrer fermenting telang Kombucha in 7 days, kombucha then stored for 7 days more to observed the vitamin C. The aim of this research is to determine and compare the vitamin C level of Telang (Clitoria ternatea) kombucha after 7 days stored. Measurements of vitamin C levels were performed using UV- Vis spectrophotometry and calculated using linear regression equations. The maximum wavelength of ascorbic acid obtained were 262 with 0,519 absorbance. After telang kombucha stored for 7 days vitamin C levels obtained raised from 84,1% (fermented 7 days) to 90,7% (stored 7 days after fermentation). In this study, it can be concluded that there is an increase in vitamin C levels in telang kombucha after storing 7 days and it has higher vitamin C than kombucha without telang. So, it is necessary to drink telang kombucha rather than kombucha tea to increase healthy immune system.
Co-Authors Fatma Ariska Fatma Ariska Trisnawati Kinanti Lestari Selvyronica Eka Agustine Silfiana Nisa Permatasari Umarudin Umarudin Vanya Alyssa Huda Widya Dara Anindya Wulansari, Silvi ayu Yuliarni, Floreta Fiska