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All Journal Jurnal Kimia Riset Journal of Science and Social Development
Fawait Afnani
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Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media

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ANALYSIS OF CHEMICAL CONTENTS IN RAW MATERIAL OF RICH MINERALS SEA SALT Fawait Afnani; Wiwit Sri Werdi Pratiwi; Makhfud Effendy; Novi Indriyawati; Vellia Yoseva
Jurnal Kimia Riset Vol. 7 No. 2 (2022): December
Publisher : Universitas Airlangga, Campus C Mulyorejo, Surabaya, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jkr.v7i2.38742

Abstract

The mineral content of seawater is a natural raw material to produce rich mineral sea salt. Rich mineral sea salt is a consumption salt with a NaCl content of <50% used to live a low sodium diet for a healthy lifestyle. In general, traditional sea salt was produced with the multistage evaporation method to obtain a NaCl content of ≥ 94.7%, whereas the production of rich mineral sea salt uses a total evaporation method and then removes the salt flower at a certain concentration to get low sodium chlorine and contain other natural minerals. This study aims to analyze the chemical content of the raw material of rich mineral sea salt. The location of seawater used as raw material for rich mineral sea salt is Camplong District, Sampang Regency. Samples were obtained from sea level with a distance of ± 400 m from the coastline and carried out during high tide conditions. The chemical analysis of seawater samples consists of Na, Mg, Ca, K, Fe, Cl− dan SO42−. The analysis method is based on the Indonesian National Standard of environmental quality test. The results of the major mineral analysis showed that the largest mineral content of seawater was calcium (Ca2+) at 492.350±10.395 mg/L and Sodium (Na+) at 482,000±1.979 mg/L. In contrast, the smallest mineral content is iron mineral (Fe2+) of < 0.08 mg/L. These results will be used for preliminary data before producing naturally rich mineral sea salt.
Pelatihan Pembuatan Wedang Uwuh sebagai Upaya Pemberdayaan UMKM Berbasis Herbal di Desa Wates, Kabupaten Kediri Faizatul Fitria; Prima Agusti Lukis; Farida Noor Arifah; Fawait Afnani
Journal of Science and Social Development Vol. 8 No. 2 (2025): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jssd.v8i2.1965

Abstract

This community service program aimed to enhance the knowledge and skills of residents in Wates Village, Kediri Regency, in processing traditional herbal beverages, specifically wedang uwuh, as an effort to empower local micro, small, and medium enterprises (MSMEs). Wedang uwuh is a traditional Javanese drink made from a mixture of spices such as ginger, cloves, cinnamon, secang wood, pandan leaves, and rock sugar, which not only carries cultural value but also contains bioactive compounds such as flavonoids and phenolics that act as antioxidants. The potential of Wates Village as a herbal center, supported by its jamu tradition and diverse MSMEs, provided the foundation for this training program. Methods included initial observation, coordination with village officials and student volunteers, counseling on the health benefits of herbal ingredients, demonstration of hygienic preparation techniques, and training in packaging and labeling products. Evaluation was conducted through pretests and posttests with 27 participants to measure improvements in knowledge and skills. Results showed an increase in average scores from 56.30 to 59.26, although not statistically significant, while qualitative observations indicated greater confidence and interest among participants in developing herbal beverage businesses independently. This training had a positive impact on community understanding, skills, and motivation, serving as an initial step toward establishing herbal-based MSMEs in Wates Village.
Co-Authors Faizatul Fitria Farida Noor Arifah Makhfud Effendy Novi Indriyawati Vellia Yoseva Wiwit Sri Werdi Pratiwi