Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal PHARMACY: Jurnal Farmasi Indonesia (Pharmaceutical Journal of Indonesia) Reswara: Jurnal Pengabdian Kepada Masyarakat
Misrahanum Misrahanum
Universitas Syiah Kuala
Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Social Sciences

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
USAHA PENGEMBANGAN EKONOMI KREATIF, INOVATIF DAN RAMAH LINGKUNGAN BERBASIS LIMBAH MINYAK GORENG SEBAGAI GREEN SOUVENIR Misrahanum Misrahanum; Sadli Sadli; Murniana Murniana; Ferry Syah Putra; Rena Novita Rezeki; Abdul Halim Muslem
RESWARA: Jurnal Pengabdian Kepada Masyarakat Vol 4, No 1 (2023)
Publisher : Universitas Dharmawangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46576/rjpkm.v4i1.2349

Abstract

Global warming has an impact on the decline in the quality of human life, as a result of the decline in the quality of the environment. To prevent and overcome these problems, an effort is needed, one of which is to produce an environmentally friendly product. Investment in environmentally friendly products is becoming an interesting trend as an effort to develop and use environmentally friendly products, one of which is green souvenirs. Green souvenirs can be a product solution to promote an environmentally friendly lifestyle with innovative products that come from the waste of daily living activities. One of them is used cooking oil. This product-based community service activity was carried out in Kayee Lee, Aceh Besar. This activity aims to produce green souvenir products. Education and promotion of environmentally friendly lifestyles for the community contribute to improving the quality of the environment. Activities that have been carried out in the form of socialization, and technical training in the process of making green souvenirs. The results of the service of the partner group have an understanding of the benefits of processing used cooking oil into green souvenirs. The training activities that have been carried out have produced green souvenir products in very varied shapes, colors, and motifs with an attractive appearance so that they are economically viable. Green souvenir product motifs can be customized for events such as seminars, graduations, birthdays, weddings, and decorative or household purposes. Green souvenir products that are expected to open up opportunities for business partners to increase family income also contribute to the environment and health. 
Quality Analysis, Phenolic and Flavonoid Content, and Antimicrobial Activity of Stingless Bees Honey (Heterotrigona itama) Misrahanum Misrahanum; Haya Aqilah; Murniana Murniana
PHARMACY: Jurnal Farmasi Indonesia (Pharmaceutical Journal of Indonesia) Jurnal Pharmacy, Vol. 20 No. 02 Desember 2023
Publisher : Pharmacy Faculty, Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/pharmacy.v0i0.17205

Abstract

Stingless bee (Heterotrigona itama) honey has been utilized as a therapeutic ingredient for treating infectious illnesses. This study aims to investigate the quality of stingless honey, total phenolic and flavonoid content, and antimicrobial activity against Staphylococcus aureus, Escherichia coli, and Candida albicans. Honey quality parameters evaluated included organoleptic tests, diastase enzyme activity values, hydroxymethylfurfural (HMF) content, water content, reducing sugar content, honey acidity, and lead (Pb) contamination with test procedures based on the Indonesian National Standard (SNI) 8664: 2018 on honey. The antimicrobial activity test uses the well diffusion method at various concentrations, i.e., 5, 10, 15, 20, and 30%. The results showed four honey quality parameters, i.e., organoleptic, HMF content (0.0054 mg/kg), water content (27.41%), and lead metal contamination levels (0.001198 mg/kg). Honey contained total phenolic content of 6.56 ± 0.03 mg GAE/g and total flavonoid levels of 5.80 ± 0.03 mg QE/g. The stingless honey could stop the growth of Staphylococcus aureus and Escherichia coli at the lowest concentration of 5%, with inhibition zone diameters of 14.7 and 9.3 mm diameters. Stingless bee honey did not affect Candida albicans growth.
Co-Authors Abdul Halim Muslem Ferry Syah Putra Haya Aqilah Murniana Murniana Rena Novita Rezeki Sadli Sadli