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All Journal JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Abdimas BSI: Jurnal Pengabdian Kepada Masyarakat Journal of Pharmaceutical and Health Research Jurnal Ilmiah Ibnu Sina (JIIS): Ilmu Farmasi dan Kesehatan Journal of Pharmaceutical and Sciences. Jurnal Ilmiah Farmasi Simplisia Jurnal Sains dan Kesehatan Darussalam Jurnal Sains dan Kesehatan Jurnal Abdimas Kesehatan Jurnal Sains & Kesehatan Darussalam Jurnal Mitra Pengabdian Farmasi Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Nurmalia Zakaria
Akademi Analis Farmasi Dan Makanan Banda Aceh, Aceh, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences

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Formulasi dan Uji Stabilitas Sifat Fisik Sediaan Krim Ektsrak Daun Sirsak ( Annona muricata L) Fauziah Fauziah; Cut Haliza Aklima; Nurmalia Zakaria; Rinaldi Rinaldi; Azmalina Adriani
Journal of Science and Health Darussalam Vol. 4 No. 1 (2024): Jurnal Sains dan Kesehatan Darussalam
Publisher : Akademi Analis Farmasi dan Makanan Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56690/jskd.v4i1.137

Abstract

Daun Sirsak merupakan tumbuhan sebagai salah satu tanaman yang dapat tumbuh dengan cepat didaerah tropis yang mengandung senyawa aktif sekunder seperti saponin, flavonoid, alkaloid, dan tannin. Bentuk sediaan farmasi yang banyak diminati adalah sediaan krim. Krim adalah cairan kental atau emulsi setengah padat baik bertipe minyak dalam air dan air dalam minyak. Penelitian ini bertujuan untuk mengetahui karakteristik sediaan krim dari ekstrak metanol daun sirsak. Penelitian ini dilakukan di laboratorium Farmasi Akademi Analis Farmasi dan Makanan Banda Aceh pada Bulan Januari sampai April 2022. Sampel yang digunakan adalah Formula krim dengan ekstrak metanol daun sirsak yaitu formula F1 (5%), F2 (10%), dan F3 (15%). Evaluasi sediaan krim yang dilakukan adalah uji organoleptis, uji homogenitas, uji pH, dan uji daya sebar. Hasil penelitian formulasi krim ini dari ekstrak metanol daun sirsak meliputi bentuk sediaan setengah padat dan berwarna hijau, sedikit kekuningan sampai coklat kehijauan, dengan aroma khas daun sirsak, homogen dan untuk pHnya berkisar antara 5-7 sediaan ini memiliki daya sebar 5.0- 7,0 cm. Dapat disimpulkan bahwa formulasi krim dari eksrtak metanol daun sirsak dengan formula krim yang baik selama penyimpanan 28 hari
Evaluasi Fisik dan Uji Kesukaan Sediaan Masker Gel Peel Off Serbuk Cangkang Telur (Pullum Ovum) dan Madu (Apis) Zakaria, Nurmalia; Fauziah; Sari, Amelia; Zarwinda, Irma; Elfariyanti
Journal of Science and Health Darussalam Vol. 4 No. 2 (2024): Jurnal Sains dan Kesehatan Darussalam
Publisher : Akademi Analis Farmasi dan Makanan Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56690/jskd.v4i2.85

Abstract

Cangkang telur (Pullum Ovum) dan memiliki kandungan 97% kalsium karbonat, fosfor, magnesium, natrium, kalium, seng, mangan, besi, dan tembaga. Madu merupakan humektan alami dimana madu bisa menarik air dan mempertahankannya di dalam lapisan kulit sehingga terhidrasi dan kenyal. Kombinasi kedua bahan ini diharapkan mampu memberikan efek perawatan pada kulit wajah sebagai anti aging untuk kulit wajah. Penelitian ini bertujuan untuk memformulasikan serbuk cangkang telur dan madu dalam sediaan masker gel peel off dan melakukan evaluasi fisika, uji iritasi dan uji kesukaan panelis. Penelitian bersifat eksperimen yang dilaksanakan di Laboratorium Farmasetika Akafarma Banda Aceh pada tahun 2022. Masker gel peel off dibuat dalam 4 formula dengan variasi konsentrasi serbuk cangkang telur yaitu 1% (F1), 2% (F2), 3% (F3). Basis yang digunakan yaitu Polivinyl Alkohol (PVA) dan Hidroxy Propyl Methyl Cellulosa (HPMC) dan dilakukan evaluasi fisik terhadap sediaan tersebut. Hasil penelitian menunjukkan ketiga formula masker gel peel off memenuhi syarat evaluasi fisika dan uji iritasi. Hasil uji kesukaan menunjukkan bahwa formula yang paling disukai responden dari segi bentuk F1, dari segi warna F1 dan F2, dari segi aroma yaitu F2. Maka disimpulkan bahwa Serbuk cangkang telur dan madu dapat diformulasikan dalam sedian masker gel peel off dengan karakteristik fisik dan hasil uji iritasi yang baik. Kata kunci : Cangkang telur, Madu, Formulasi, Masker gel peel-off, Evaluasi sediaan
Edukasi Risiko Mengkonsumsi Minuman Kemasan Terhadap Penyakit Diabetes Mellitus di SMP N 1 Darul Imarah Aceh Besar Aroni, Defri; Sari, Amelia; Malina, Tanzilal; Maulana, Iska; Helda, Hidayani; Ronaldo, Leo; Zakaria, Nurmalia; Fauziah
Jurnal Abdimas Kesehatan (JAK) Vol. 7 No. 2 (2025): Juni
Publisher : Universitas Baiturrahim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/jak.v7i2.836

Abstract

High-sugar packaged beverage consumption is a common habit among adolescents and contributes to the growing risk of early-onset Diabetes Mellitus. This community service activity aimed to increase students’ knowledge regarding the risks of packaged drinks through interactive health education. The activity was conducted at SMP Negeri 1 Darul Imarah, Aceh Besar, involving 23 eighth-grade students. The educational intervention included lectures, group discussions, and nutrition label reading simulations. Evaluation was carried out using pretest and posttest instruments. The results showed a significant increase in the students’ average knowledge scores from 55.2 to 82.6. The program also raised awareness about limiting added sugar intake and choosing healthier beverages. This activity demonstrated that contextual health education is effective in improving nutrition literacy and preventing non-communicable diseases from an early age
Analisis Kandungan Pemanis Buatan Siklamat, Sakarin dan Aspartam Pada Permen Gulali (Halus Manis) Yang Beredar Di Kecamatan Baiturahman Kota Banda Aceh Zarwinda, Irma; Zakaria, Nurmalia; Elfariyanti
Journal of Science and Health Darussalam Vol. 5 No. 1 (2025): Jurnal Sains dan Kesehatan Darussalam
Publisher : Akademi Analis Farmasi dan Makanan Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56690/jskd.v5i1.161

Abstract

Pemanis buatan merupakan Bahan Tambahan Pangan (BTP) yang dapat memberikan rasa manis pada produk makanan, akan tetapi tidak memiliki nilai gizi. Penggunaan pemanis buatan dalam produk pangan diatur dalam Peraturan Kepala Badan Pengawas Obat dan Makanan Republik Indonesia (BPOM RI) nomor 11 tahun 2019. Penelitian ini bertujuan untuk mengetahui kandungan pemanis buatan sakarin, siklamat, dan aspartam pada jajanan gulali yang beredar di Kecamatan Baiturrahman Kota Banda Aceh memenuhi standar yang ditetapkan BPOM atau tidak. Jenis penelitian adalah kualitatif dan kuantitatif. Metode analisis kualitatif menggunakan reaksi warna dan Kromatografi Lapis Tipis (KLT), sedangkan analisis kuantitatif menggunakan metode gravimetri. Sampel pada penelitian ini berjumlah 3 (Tiga) sampel yang diambil secara total sampling. Hasil analisis kualitatif didapatkan bahwa ketiga sampel gulali positif mengandung pemanis siklamat, sedangkan sakarin dan aspartam menunjukkan hasil negatif. Hasil penetapan kadar siklamat didapatkan pada sampel 1 yaitu sebesar 5.123 mg/kg, sampel 2 sebesar 9.366 mg/kg, dan sampel 3 sebesar 8.694 mg/kg. Kadar pemanis siklamat ketiga sampel melebihi ambang batas yang ditetapkan BPOM yaitu 500 mg/kg berat bahan.
Formulasi dan Evaluasi Stabilitas Fisika Sirup Poliherbal yang Mengandung Ekstrak Daun Kelor, Rimpang Kunyit, dan Rimpang Jahe Secara Uji Stabilitas Dipercepat: Formulation and Evaluation of Physical Stability of Polyherbal Syrup Containing Extract of Moringa Leaf, Turmeric Rhizome, and Ginger Rhizome Using Accelerated Stability Test Zakaria, Nurmalia; Safrida, Yuni Dewi; Jannah, Rauzatul; Elfariyanti, Elfariyanti
Jurnal Sains dan Kesehatan Vol. 6 No. 3 (2024): J. Sains Kes.
Publisher : Fakultas Farmasi, Universitas Mulawarman, Samarinda, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25026/jsk.v6i3.2097

Abstract

Moringa leaf, turmeric rhizome and ginger rhizome polyherbal syrup (SPKKJ) is a very strong antioxidant syrup. The efficacy and safety of SPKKJ as a pharmaceutical preparation is strongly influenced by the stability of the preparation within a certain shelf life both physically, chemically and biologically. Stability testing is carried out to ensure the identity, strength, quality and purity of products that have been approved and circulated in the market, so that they are safe for use by consumers. This study aims to determine the physical stability of SPKKJ using the accelerated stability test method, which is 40°C ± 2°C / 75% RH ± 5% for three months. The research was a laboratory experiment by designing three syrup formulas using a variety of preservatives, namely sodium benzoate, methyl paraben, and propyl paraben. The results showed that the three SPKKJ formulas had good physical stability, indicated by no change in terms of organoleptic, pH, viscosity and specific gravity of the preparation during three months storage. Keywords:          Polyherbal Syrup, Moringa Leaf, Turmeric Rhizome, Ginger Rhizome, Physical Stability   Abstrak Sirup poliherbal daun kelor, rimpang kunyit, dan rimpang jahe (SPKKJ) merupakan sirup antioksidan yang sangat kuat. Khasiat serta keamanan dari SPKKJ sebagai suatu sediaan farmasi sangat dipengaruhi oleh stabilitas sediaan dalam masa simpan tertentu baik secara fisika, kimia dan biologi. Pengujian stabilitas dilakukan untuk menjamin identitas, kekuatan, kualitas dan kemurnian produk yang telah diluluskan dan beredar di pasaran, sehingga aman untuk digunakan oleh konsumen. Penelitian ini bertujuan untuk menentukan stabilitas fisika SPKKJ menggunakan metode uji stabilitas dipercepat yaitu suhu 40°C ± 2° C / 75% RH ± 5% selama tiga bulan. Penelitian bersifat eksperimen laboratorium dengan merancang tiga formula sirup menggunakan variasi pengawet yaitu natrium benzoate, metil paraben, dan propil paraben. Hasil penelitian menunjukkan bahwa ketiga formula SPKKJ memiliki stabilitas fisika yang baik, ditunjukkan dengan tidak adanya perubahan dari segi organoleptik, pH, viskositas dan bobot jenis sediaan selama penyimpanan tiga bulan. Kata Kunci:         Sirup Poliherbal, Daun Kelor, Rimpang Kunyit, Rimpang Jahe, Stabilitas Fisika
Analisis mutu bubuk kopi arabika gayo yang dijual di toko oleh-oleh khas Kabupaten Bener Meriah Provinsi Aceh Zarwinda, Irma; Elfariyanti, Elfariyanti; Zakaria, Nurmalia; Humaira, Humaira
Journal of Pharmaceutical and Sciences Suppl. 1, No. 1 (2023)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v6i5-si.311

Abstract

Gayo Arabica coffee is a typical coffee produced from plantations in the Gayo area of Aceh Province, especially Bener Meriah Regency. This research aims to determine the quality of packaged coffee powder that does not have a distribution permit, which is sold in souvenir shops in Bener Meriah Regency, Aceh Province. The method used in this research is quantitative analytical descriptive. The sample used in this research was coffee powder that did not have a distribution permit, which was taken as a total sampling in 5 souvenir shops in 4 sub-districts in Bener Meriah Regency. The results of organoleptic observations on coffee powder with codes P1, P2, P3, and P4 were in the form of coarse powder, while P5 was in the form of fine powder. P1 and P2 coffee grounds are dark brown, and P3, P4, and P5 are brown. The taste of coffee powder P1, P2, P3, and P5 has no taste, and P4 tastes bitter. The overall aroma of the sample is typically aromatic. The water content test results were 0.74%, 0.66%, 0.58%, 0.14%, and 1.40%, respectively. The ash content test results were obtained: 4.60%, 4.47%, 4.37%, 44.65%, and 4.50%, respectively. The coffee essence levels were 23.97%, 25.80%, 25.70%, 25.10%, and 30.2%, respectively. The results of the quality analysis of Gayo Arabica coffee powder in the souvenir shop of Bener Meriah Regency, province, have met the quality requirements by SNI 01-3542-2004.
PELATIHAN PEMBUATAN SERBUK DAUN KELOR SEBAGAI BAHAN BAKU PRODUK HERBAL DI PKK DESA LAM ARA KECAMATAN BANDA RAYA BANDA ACEH Zakaria, Nurmalia; Andalia, Rizki; Elfariyanti; Asrarika
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol. 31 No. 4 (2025): Oktober-Desember
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jpkm.v31i4.69163

Abstract

Pengetahuan masyarakat Desa Lam Ara mengenai daun kelor masih sangat rendah. Daun kelor yang dikenal dengan istilah “On Murong” di daerah Aceh selama ini hanya diolah menjadi menu sayuran untuk kelengkapan menu makanan harian. Padahal daun kenal mengandung banyak nutrisi senyawa aktif yang bermanfaat bagi kesehatan. Mitra pengabdian yang merupakan ketua Pemberdayaan dan Kesejahteraan Keluarga (PKK) Lam Ara memiliki misi menjadikan desa Lam Ara sebagai “Desa UMKM Herbal”. Program pengabdian kepada masyarakat ini bertujuan untuk mempromosikan khasiat daun kelor serta melatih keterampilan para anggota PKK dalam mengolah daun kelor menjadi serbuk yang tahan lama dan mudah diolah lebih lanjut menjadi produk herbal dan kesehatan. Metode kegiatan disusun dalam lima tahapan yaitu sosioalisasi, pelatihan, penerapan teknologi, pendampingan evaluasi, dan keberlanjutan program. Pelatihan pembuatan serbuk daun kelor diikuti oleh ibu-ibu PKK sebanyak 20 orang, usia 25-60, dengan mayoritas berdidikan SMA (75%) dan berprofesi sebagai ibu rumah tangga 985%). Pengetahuan dan kerampilan peserta pelatihan meningkat signifikan dengan rata-rata keseluruhan nilai pre-test sebesar 62,75% dan post-test sebesar 94,5% (Sig. <0,05). Teknologi yang diserahkan kepada mitra berupa modul pelatihan, brosur, banner dan buku pangan daun kelor mampu meningkatkan minat peserta dan masyarakat untuk membaca serta merubah perilaku dalam mengolah daun kelor menjadi serbuk secara mandiri (50%). Kegiatan pengabdian masyarakat ini berhasil dilaksanakan dengan baik sebagai upaya menjadikan desa Lam Ara sebagai Desa UMKM herbal. Kata kunci: Serbuk kelor, Pengetahuan dan keterampilan, Desa daun kelor, PKK Lam Ara, On Murong
Improving Community Knowledge in Cot Bagi on the Processing of Simplicia from Family Medicinal Plants (TOGA): Peningkatan Pengetahuan Masyarakat Cot Bagi Dalam Pengolahan Simplisia Dari Tanaman Obat Keluarga (TOGA) Irma Zarwinda; Nurmalia Zakaria; Elfariyanti
Jurnal Mitra Pengabdian Farmasi Vol. 5 No. 1 (2025): Oktober 2025
Publisher : Akademi Farmasi YPPM Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Cot Bagi Village, Blang Bintang District, Aceh Besar Regency, has significant potential for the development of Family Medicinal Plants (TOGA). However, the utilization of TOGA by the community remains limited, particularly in processing harvested plants into high-quality simplicia with economic value. This community service program aimed to improve community knowledge in Cot Bagi Village regarding the processing of simplicia from TOGA. The activity was conducted through active health promotion using counseling and hands-on training, supported by educational modules. Participants’ knowledge improvement was measured using pre-test and post-test questionnaires. The results showed a substantial increase in participants’ knowledge, from 37% in the pre-test to 88.5% in the post-test, indicating a significant improvement. This program positively enhanced community understanding of proper TOGA processing, including harvesting, drying, storage, and simplicia preparation. The activity is expected to encourage optimal utilization of TOGA and support community independence and welfare.
Do'a Poma Home Industry Development Through Improved Managerial Knowledge and Product Packaging Innovation: Pengembangan Industri Rumah Tangga Do’a Poma Melalui Peningkatan Pengetahuan Manajerial dan Inovasi Kemasan Produk Desy Puspita; Nurmalia Zakaria; Indra Akbar; Safrizal Razali; Yanti Saftini
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol. 8 No. 4 (2024): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : DPD Jatim Perkumpulan Dosen Indonesia Semesta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Do'a Poma snack business is one of the home industries whose members are housewives from poor families in Aceh Besar. The business problems faced are low marketing, no business legality and financial bookkeeping, and low quality packaging. This community service activity aims to optimize and develop the Do'a Poma Home Industry (IRT) business through financial bookkeeping, marketing, and product packaging improvement training. This program is expected to improve the skills and knowledge of IRT Do'a Poma business actors in managing their businesses more professionally and competitively. The training was carried out in the form of workshops, mentoring and evaluation. Participants were actively involved in simulations and interactive discussions to ensure that they could directly apply the results of the mentoring in their daily business activities. The results of this activity showed a significant increase in participants' abilities in preparing financial reports, creating a better marketing system by providing four variants of banana chip flavors, and more attractive and safe product packaging. This community service activity went very well and was right on target.
Training and Development of Teachers' Scientific Writing at SMA Negeri 1 Darul Imarah Aceh Besar: Pelatihan dan Pengembangan Karya Tulis Ilmiah Guru SMA Negeri 1 Darul Imarah Aceh Besar Irma Zarwinda; Nurmalia Zakaria; Mulia Aria Suzanni; Safrizal Razali; Usman; Elfariyanti
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol. 8 No. 4 (2024): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : DPD Jatim Perkumpulan Dosen Indonesia Semesta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

SMA Negeri 1 Darul Imarah is one of the educational institutions in the Aceh region that focuses on vocational education. This community service aims to improve the ability of SMA Negeri 1 Darul Imarah teachers to write scientific papers through scientific writing training. Based on the results of the initial identification, it is known that only about 5% of 45 teachers have drafts of scientific papers that are ready for publication, while the majority of teachers face obstacles in writing scientific papers, such as lack of technical knowledge, free time, and access to references. The training program designed includes scientific writing techniques, utilization of reference software, and data processing with technological support. The training was attended by 20 participants and conducted in the form of a workshop, which emphasized the introduction of scientific writing structures, the use of reference managers, and writing strategies. Evaluation of the program was conducted with a pre-test and post-test, showing significant improvements in participants' motivation, confidence, and understanding of scientific writing techniques and the use of Mendeley. The evaluation results also show a decrease in barriers to scientific writing, although there are still challenges related to free time and technology facilities. Overall, the program succeeded in increasing the capacity of SMA Negeri 1 Darul Imarah teachers in preparing scientific papers, supporting their professionalism, and contributing to promotion requirements through the publication of scientific papers.
Co-Authors Adriani, Azmalina Amelia Sari Amelia Sari, Amelia ANDALIA, RIZKI Asrarika Azizah Vonna Budi Arianto Cut Haliza Aklima Cut Yuliana Desy Puspita Elfariyanti Elfariyanti, Elfariyanti Erliana Winingsih Fara Fajriana Fauziah Fauziah Fauziah Fauziah Fauziah Fauziah Fauziah Frida Oesman Hakim Bangun* hardiana Hayati, Rima Helda, Hidayani Indra Akbar Jannah, Rauzatul Khamdiyah Indah Kurniasih Liza Fonna Malina, Tanzilal Maulana, Iska Meisya Raihan Melinda Merida Sasnita Mulia Aria Suzanni Nazirah Nazirah rinaldi Rinaldi Rinaldi Rinaldi Rinaldi Rinaldi Rinaldi Rini Handayani Ronaldo, Leo Safrizal Razali Safrizal Razali Safrizal Razali Silviana, Ernita Suzanni, Mulia Aria Tajul Muna Usman Yanti Saftini yulia Yuni Dewi Safrida Yuwaldi Away Zahra khaira Zarwinda, Irma