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Simple Borax Qualitative Test in Benangkah Village, Bangkalan Regency Fitroh Annisaul Mubarokah; Zulfa Noraini; Robiatul Adawiyah; Teguh Setiawan Wibowo
Jurnal Pengabdian Masyarakat Formosa Vol. 2 No. 1 (2023): February 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/jpmf.v2i1.3250

Abstract

Indonesia has a low level of awareness of health and food safety. This is proven by the fact that there are still many foods in circulation that contain harmful preservatives such as borax. Borax is a food additive used to increase food shelf life, shape, taste, and texture. The purpose of this community service is to educate the people in Benangkah village regarding the dangers of borax and how to identify it using simple tools and materials. The method used is the lecture method and demonstration simulation. The results of the community service showed that several food samples positively contained borax which was indicated by a change in color to brownish red after being dripped with turmeric solution.
Phytochemical Screening of Noni (Morinda citrifolia L) Leaf Ethanol Extract in Pejagan Village, Bangkalan Regency Fitroh Annisaul Mubarokah; Winda Yuliasari; Teguh Setiawan Wibowo
Indonesian Journal of Interdisciplinary Research in Science and Technology Vol. 1 No. 7 (2023): August 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/marcopolo.v1i7.5879

Abstract

Indonesia has a very high amount of biodiversity. This is evidenced by the many types of medicinal plants that grow in this country. Noni fruit is one of the most popular medicinal plants in Indonesia and has high efficacy. However, the utilization of noni leaves is still not maximal. This study aimed to test for the presence of secondary metabolites in the ethanol extract of noni leaves using phytochemical screening. The results showed that the ethanol extract of noni leaves from Pejagan village positively contained alkaloids, terpenoids, steroids, flavonoids, tannins, and saponins.
Training on Making Soap from Kitchen Herbs in Bancaran Village, Bangkalan Regency Fitroh Annisaul Mubarokah; Mauliana Silvia; Teguh Setiawan Wibowo
Jurnal Pengabdian Masyarakat Bestari Vol. 2 No. 8 (2023): August 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/jpmb.v2i8.5769

Abstract

Indonesia is one of the countries with the largest tropical rainforest in the world. This situation causes Indonesia to have the potential to become a country producing herbal ingredients, or spices, which we often encounter in the kitchen. Herbal ingredients are from nature and have many benefits, especially for health. Aside from being consumed, herbs can also be added to products used by the external body, such as herbal soaps. Herbal ingredients in soap can brighten, moisturize, and solve skin problems. The purpose of this community service is to train the community in Bancaran Village regarding making soap from herbal ingredients that are easy to find in the kitchen using simple tools. The methods used are the lecture method and demonstration simulation. The results of the community service show that the people in Bancaran village are very enthusiastic about this training, and the community can make handmade herbal soaps with attractive packaging and then market them.
Pendampingan Pengolahan Tanaman Sereh Dapur Menjadi Lemongrass Essential Oil Teguh Setiawan Wibowo; Ani Florida Ngete; Fitroh Annisaul Mubarokah
Jurnal Pengabdian West Science Vol 4 No 01 (2025): Jurnal Pengabdian West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jpws.v4i01.1999

Abstract

Kegiatan pendampingan dan pelatihan pembuatan minyak atsiri dari serai dapur bertujuan untuk meningkatkan pengetahuan dan keterampilan Masyarakat (UMKM) dalam memanfaatkan potensi sumber daya alam lokal secara optimal. Pelatihan dan pendampingan ini dilakukan selama 6 bulan mencakup berbagai tahapan produksi, mulai dari pemilihan bahan baku, teknik destilasi yang tepat, hingga penyimpanan minyak atsiri agar tetap berkualitas. Metode yang digunakan dalam kegiatan ini meliputi penyuluhan, demonstrasi langsung, serta sesi praktik oleh peserta UMKM untuk memastikan pemahaman yang mendalam. Hasil kegiatan menunjukkan bahwa peserta mampu memahami dan menerapkan teknik pembuatan minyak atsiri dengan baik, serta menunjukkan minat untuk mengembangkan usaha berbasis minyak atsiri. Pendampingan ini juga berdampak positif dalam pemberdayaan ekonomi masyarakat dengan menciptakan peluang usaha baru yang berbasis bahan alami dan ramah lingkungan. Dengan demikian, kegiatan ini diharapkan dapat menjadi langkah awal dalam pengembangan produk berbasis minyak atsiri di tingkat lokal yang berkelanjutan.