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All Journal Biology, Medicine, & Natural Product Chemistry JURNAL WACANA KESEHATAN Jurnal Pendidikan Kimia (JPKim) Jurnal Agrotek UMMat SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan IMJ (Indonesian Midwifery Journal) ARTERI : Jurnal Ilmu Kesehatan Jurnal Inovasi Pendidikan dan Sains AgriHealth: Journal of Agri-food, Nutrition and Public Health JPM: JURNAL PENGABDIAN MASYARAKAT MAHESA : Malahayati Health Student Journal Nutriology: Jurnal Pangan, Gizi, Kesehatan Bakti Sekawan : Jurnal Pengabdian Masyarakat Jurnal Ilmiah Pengabdian dan Inovasi Jurnal Teknologi dan Mutu Pangan Jurnal Sains Natural BIOCITY: Journal of Pharmacy Bioscience and Clinical Community Alamtana Jurnal Pengabdian Pada Masyarakat IPTEKS
Widani Darma Isasih
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Sosialisasi tentang Pentingnya Menggosok Gigi Sejak Dini di TK Yarsi Mataram Inayati, Rizqa; Darma Isasih, Widani; Fitriana, Istin
Jurnal Ilmiah Pengabdian dan Inovasi Vol. 1 No. 3 (2023): Jurnal Ilmiah Pengabdian dan Inovasi (Maret)
Publisher : Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (467.204 KB) | DOI: 10.57248/jilpi.v1i3.119

Abstract

The high incidence of cavities in children is caused by the habit of children who like sweet foods without being followed by the habit of brushing their teeth. Good and correct tooth brushing behavior is one part of efforts to maintain oral hygiene. The habit of maintaining dental and oral hygiene really needs to be instilled early on, one of the efforts that can be done is to provide knowledge about dental and oral health and how to brush your teeth properly and correctly. The purpose of this activity is to increase the knowledge and awareness of students at Kindergarten Yarsi Mataram about the importance of brushing their teeth properly and correctly, and the importance of building the habit of brushing their teeth from an early age. The methods used in this activity are playing and singing together, hands-on practice, quizzes, and giving prizes. This activity was realized through the collaboration of the service team consisting of lecturers and students. The result of this activity was an increase in awareness about the importance of brushing their teeth properly and correctly in Yarsi Mataram Kindergarten students, as well as the importance of building the habit of brushing their teeth from an early age.
Pectin extraction from kepok banana peel waste (Musa acuminata balbisiana) based on green chemistry as a natural preservative Muhammad Eka Putra Ramandha; Widani Darma Isasih; Astrid Ekaningsih
Jurnal Pendidikan Kimia Vol. 16 No. 3 (2024): J. Pendidik. Kim : December 2024
Publisher : Pascasarjana Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jpkim.v16i3.65160

Abstract

The aims of this research are (1) to extract pectin from kepok banana peels with an environmentally friendly solvent, namely tamarind and (2) to use pectin as a fruit and vegetable preservative. The research methods used were (1) extraction (2) Compound identification test using FTIR (3) Test the effectiveness of pectin's ability to preserve fruit and vegetables. The results of the research showed that the percent yield obtained was 26% and the results of compound identification showed that there were wavelengths corresponding to pectin compounds. The results of testing the effectiveness of pectin's ability to preserve the average result showed that pectin can increase the rotting time of fruit and vegetables. The conclusion from the results of this research is that tamarind can be used as a natural solvent in extracting pectin from kepok banana peels and pectin can be used as a natural preservative for fruit and vegetables.
Edukasi Mata Uang Baru Emisi 2022 dan Menghindari Mata Uang Palsu Puspita Ayu, Baiq Dinda; Ika Putri Fitri Ajiani; Ana Rahmatyar; Widani Darma Isasih; Rizqa Inayati
Jurnal Ilmiah Pengabdian dan Inovasi Vol. 1 No. 4 (2023): Jurnal Ilmiah Pengabdian dan Inovasi (Juni)
Publisher : Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57248/jilpi.v1i4.243

Abstract

The service program is one of the obligations of lecturers from the implementation of the tri dharma of higher education which must be carried out. Bumigora University service team has successfully carried out community service activities at RA ASH Shofa Wasalam. The results of this activity are to increase awareness of the importance of introducing the new 2022 currency by using 3d techniques to prevent the spread of counterfeit currency, the team provides outreach through playing and singing, delivering material through stories related to the introduction of the 2022 new currency issuance and 3d techniques to find out the authenticity of currency explained the benefits of 3d techniques for children in the future, and quizzes. Teaching the importance of the benefits of the 3d technique to distinguish fake and genuine currency can shape children's character, children will be more responsible for the money they have, introduce the value of money later, children will be able to distinguish between real and fake. An easy way to teach children to take care of themselves and not be quickly swayed by fraud that is rife.
Sosialisasi tentang Pentingnya Perilaku Hidup Bersih dan Sehat (PHBS) Sejak Dini di TK Yarsi Mataram Inayati, Rizqa; Widani Darma Isasih; Ika Putri Fitri Ajiani
Jurnal Ilmiah Pengabdian dan Inovasi Vol. 2 No. 2 (2023): Jurnal Ilmiah Pengabdian dan Inovasi (Desember)
Publisher : Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57248/jilpi.v2i2.344

Abstract

Clean and Healthy Living Behavior (PHBS) from an early age in kindergarten children is very important to socialize. This is intended to educate kindergarten children about the importance of implementing PHBS in their daily activities. The introduction of PHBS at an early age is the ideal time to provide education so that the hope can be recorded in memory so that it becomes a habit until adulthood. There are many types of PHBS, one of which is washing your hands properly and correctly. This socialization activity aims to increase the knowledge of children at Yarsi Mataram Kindergarten about the importance of Clean and Healthy Living Behavior (PHBS) in children, as well as providing an understanding of the simple application of Clean and HealthyLiving Behavior. The results of the service are in the form of understanding and increasing awareness of kindergarten children about the importance of developing clean and healthy living habits that are easy for them to understand, such as how to wash their hands properly and correctly. So it is hoped that this simple understanding can become a habit for them to apply until they grow up.
Pectin extraction from kepok banana peel waste (Musa acuminata balbisiana) based on green chemistry as a natural preservative Ramandha, Muhammad Eka Putra; Isasih, Widani Darma; Ekaningsih, Astrid
Jurnal Pendidikan Kimia Vol. 16 No. 3 (2024): J. Pendidik. Kim : December 2024
Publisher : Pascasarjana Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jpkim.v16i3.65160

Abstract

The aims of this research are (1) to extract pectin from kepok banana peels with an environmentally friendly solvent, namely tamarind and (2) to use pectin as a fruit and vegetable preservative. The research methods used were (1) extraction (2) Compound identification test using FTIR (3) Test the effectiveness of pectin's ability to preserve fruit and vegetables. The results of the research showed that the percent yield obtained was 26% and the results of compound identification showed that there were wavelengths corresponding to pectin compounds. The results of testing the effectiveness of pectin's ability to preserve the average result showed that pectin can increase the rotting time of fruit and vegetables. The conclusion from the results of this research is that tamarind can be used as a natural solvent in extracting pectin from kepok banana peels and pectin can be used as a natural preservative for fruit and vegetables.
Penguatan Pola Makan Sehat sebagai Pencegahan Anemia Melalui Edukasi Isi Piringku dan Piramida Makanan di Kalangan Santri Putri Anisah, Anisah; Isasih, Widani Darma; Sukanty, Ni Made Wiasty; Fajriani, Laksmi Nur; Anggriany, Nissa
Alamtana: Jurnal Pengabdian Masyarakat UNW Mataram Vol 6 No 1 (2025): Edisi Mei 2025
Publisher : LPPM UNIVERSITAS NAHDLATUL WATHAN MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51673/jaltn.v6i1.2479

Abstract

Abstrak: Anemia merupakan salah satu masalah kesehatan yang sering ditemukan pada remaja putri khususnya di pondok pesantren dikarenakan kurangnya asupan zat besi dan pengetahuan gizi. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan pengetahuan gizi remaja putri di Pondok Pesantren Nurul Islam Sekarbela sebagai upaya pencegahan anemia. Edukasi diberikan kepada 8 responden usia 15–17 tahun melalui pretest, penyampaian materi tentang anemia, Piringku, dan Piramida Makanan menggunakan leaflet, food flashcard, dan food model, serta posttest. Hasil penelitian menunjukkan adanya peningkatan jumlah jawaban benar pada 13 dari 20 soal yang menunjukkan adanya peningkatan pemahaman. Analisis menggunakan uji t berpasangan dengan taraf kepercayaan 95%. Kendala teknis diatasi melalui diskusi kelompok kecil. Kegiatan ini membuktikan bahwa pendekatan edukasi dengan media interaktif efektif dalam meningkatkan pengetahuan dan kesadaran remaja akan pentingnya gizi seimbang untuk mencegah anemia.
Aktivitas Antioksidan Ekstrak Metanol dan Fraksi N-Heksan-Etil Asetat Buah Paprika Merah (Capsicum annuum L.) Anisah, Nur; Warsi, Warsi; Ramandha, Muhammad Eka Putra; Isasih, Widani Darma; Inayati, Rizqa; Indriani, Nurul
Biocity Journal of Pharmacy Bioscience and Clinical Community Vol. 1 No. 1 (2022): Biocity: Journal of Pharmacy Bioscience and Clinical Community
Publisher : Department of Pharmacy, Bumigora University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/biocity.v1i1.2459

Abstract

Buah paprika merah (Capsicum annuum L.) mengandung diantaranya adalah vitamin E, vitamin C, karotenoid, dan kapsaisinoid yang dapat digunakan sebagai antioksidan. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan pada ekstrak metanol dan fraksi n-heksan-etil asetat buah paprika merah. Buah paprika merah segar diekstraksi dengan metode maserasi menggunakan pelarut metanol teknis kemudian difraksinasi secara bertingkat menggunakan pelarut n-heksan-dietil eter, hasil fraksi tidak larut n-heksan-dietil eter kemudian difraksinasi kembali menggunakan pelarut n-heksan-etil asetat. Fraksi n-heksan-etil asetat diuji secara kualitatif terhadap senyawa karotenoid yaitu β-karoten dengan uji KLT menggunakan fase diam silika gel F254 dan fase gerak metanol: aseton (1:1). Uji kuantitatif aktivitas antioksidan dilakukan dengan metode penangkapan radikal DPPH dengan parameter nilai IC50. Nilai IC50 selanjutnya dianalisis dengan menggunakan SPSS versi 20. Hasil uji kualitatif menunjukkan bahwa ekstrak metanol dan fraksi n-heksan-etil asetat mengandung senyawa β-karoten. Aktivitas antioksidan ekstrak metanol, fraksi n-heksan-etil asetat, dan standar β-karoten memiliki nilai IC50 berturut-turut sebesar 307,91, 281,69, dan 81,26 μg/mL. Berdasarkan hasil statistik, nilai IC50 fraksi n-heksan-etil asetat lebih kecil signifikan apabila dibandingkan dengan ekstrak metanol buah paprika merah. Namun lebih besar apabila dibandingkan dengan standar β-karoten. Fraksi n-heksan-etil asetat memiliki aktivitas antioksidan yang lebih poten apabila dibandingkan dengan ekstrak metanol buah paprika merah. Namun kurang poten apabila dibandingkan dengan standar β-karoten.
Analisis Efek Samping Penggunaan Vaksin COVID-19 (Booster) Moderna COVID19 Vaccine® Pada Tenaga Kesehatan Di Puskesmas Santong, Kecamatan Kayangan, Kabupaten Lombok Utara Tahun 2023 Mulianti, Handini; Zuhri, Muhammad Isnaini; Isasih, Widani Darma
Biocity Journal of Pharmacy Bioscience and Clinical Community Vol. 2 No. 1 (2023): Biocity: Journal of Pharmacy Bioscience and Clinical Community
Publisher : Department of Pharmacy, Bumigora University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/biocity.v2i1.3284

Abstract

The Coronavirus Disease 2019 (COVID-19) is an infectious condition caused by the SARS-CoV-2 virus. This virus has undergone mutations, leading to new variants that have contributed to the increase in COVID-19 cases. Governments have initiated vaccination efforts as part of their strategies to curb the spread, particularly among healthcare workers. However, concerns have arisen regarding the occurrence of post-vaccination side effects. The objective of this study is to identify and categorize the side effects that arise after administering the COVID-19 (booster) vaccine, specifically the Moderna COVID-19 Vaccine®. The study employs a cross-sectional approach, collecting data through interviews and questionnaire completion among medical staff at Puskesmas Santong in April 2023. The study's findings reveal that out of 69 respondents, 94.2% experienced side effects following vaccination, while 5.8% did not encounter any. The majority of these side effects fall into the "probable" category (69.6%) according to the Naranjo Scale Algorithm. Common systemic side effects include fever (60.9%), dizziness (43.5%), fatigue (33.3%), muscle aches (31.9%), joint pain (13%), chills (11.6%), headache (10.1%), nausea (4.3%), runny nose (1.4%), and sneezing (1.4%). Local side effects, such as injection site pain, were reported by 34.8% of the respondents. The majority of these side effects persisted for 2 days (42%).
Kadar Protein Dan Fe pada Abon Belut dan Daun Kelor Sebagai Upaya Pencegahan Anemia Isasih, Widani Darma; Fajriani, Laksmi Nur; Anisah, Anisah
JSN : Jurnal Sains Natural Vol. 2 No. 3 (2024): Agustus
Publisher : Puslitbang Sekawan Institute Nusa Tenggara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35746/jsn.v2i3.552

Abstract

Anemia membawa dampak yang negatif bagi kesehatan seorang remaja jika terjadi secara terus menerus seperti meningkatkan resiko terjadinya kelainan fungsi ginjal, dismenorhea saat menstruasi, menurunnya perkembangan motorik, mental, kesehatan pada reproduksi, tingkat kebugaran dan tinggi badan kemungkinan tidak maksimal. Pencegahan anemia dapat dilakukan dengan mengonsumsi sumber Fe yang bisa di dapat dari protein hewani salah satunya yaitu ikan belut dan mengkonsumsi protein nabati yang tinggi Fe seperti daun kelor yang diolah menjadi berbagai pilihan makanan kreatif seperti abon. Penelitian dilakukan di Laboraturium Kimia Analitik Universitas Mataram untuk uji kadar protein dengan metode Kjeldhal dan kadar Fe dengan metode Spektrofotometri UV-VIS dengan formula belut : daun kelor sebesar (45 g : 55 g). Hasil penelitian menunjukkan uji kandungan protein pada formula diatas di dapatkan kandungan protein pada ulangan I sebesar 18.78 g dan pada ulangan II lebih rendah sebesar 18.63 g. Hasil uji Fe formulasi abon diatas didapatkan kandungan Fe pada ulangan I sebesar 15.35gr dan pada ulangan II lebih rendah yaitu 14.42 g. Kandungan protein dan Fe pada abon ikan belut dengan penambahan daun kelor pada ulangan I lebih besar dari pada ulangan II.
Review: Potensi Susu Kuda dan Produk Turunannya sebagai Pangan Fungsional serta Potensi dibidang Kesehatan: Potential of Mare Milk and Its Derivatives as Functional Food and Health Benefits Potential-A review Fajriani, Laksmi Nur; Anisah, Anisah; Isasih, Widani Darma
Jurnal Teknologi dan Mutu Pangan Vol. 3 No. 1 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i1.4097

Abstract

Mare milk is a type of milk that is widely consumed in several Asian and Eastern European countries and has the potential to be developed into functional food. In several countries such as Mongolia and Kazakhstan, Mare milk is widely consumed in the form of fresh milk or fermented milk which is usually called koumiss, while in Indonesia it is still widely consumed in the form of natural fermented milk. However, horse milk is not as popular as cow's milk or other types of milk, so it is necessary to develop products from mare milk, so that they are more accepted. The aim ofthis study is to explain the products that can be developed from mare milk and their potential in the health sector. The method used was a literature review with a descriptive approach using secondary literature through fourth steps, namely identification, screening, eligibility, included and a review process to obtain 16 articles. The finding of this study show that mare milk has begun to be developed into several products such as koumiss, yogurt, and dangke . Some of these products are fermented products. It's just that improvements are needed in terms of sensory characteristics to increase the level of acceptance because mare milk has a distinctive taste and aroma. Apart from that, mare milk is also known to have potential health benefits as an antibacterial, improving the digestive tract, and lowering cholesterol.
Co-Authors Ana Rahmatyar Anggriany, Nissa Anisah Anisah Anisah Anisah, Nur Astawan, Wanda Januar Astrid Ekaningsih Azelia Nurpateha Putri Baiq Amelia Eka Helvyana Putri Baiq Dinda Puspita Ayu Begum Hijratul Halida Zia Bimmaharyanto S., Dedent Eka Damayanti, Vinna Amalia Resi Dewi, Novianti Tysmala Ekaningsih, Astrid Farida Ariani Farida Ariani Fitri Apriliany, Fitri Fitriana, Istin Gunawan, Iman Handini Mulianti Haryono Haryono I Putu Bayu Agus Saputra Ika Putri Fitri Ajiani Inayati, Rizqa Jauhari, M. Thonthowi Junendri Ardian Laksmi Nur Fajriani Lalu Abdul Aziz Lina Yunita M. Thonthowi Jauhari M. Thonthowi Jauhari Muhammad Eka Putra Ramandha Muhammad Isnaini Zuhri Muhammad Nasir Mulianti, Handini Ni Made Wiasty Sukanty Novia Zuriatun Solehah Novianti Tysmala Dewi Nur Anisah Nurul Indriani Putri, Rinjani Ade Rinjani Ade Putri Riyanti Riyanti Rizqa Inayati Rizqika Mahardika Saparudin Efendi Sukanty, Ni Made Wiasty Umboro, Recta Olivia Wanda Januar Astawan Warsi Warsi Warsi Warsi Wirajaya Kusuma Yunita, Lina Zuhri, Muhammad Isnaini