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All Journal JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Muhammad Faris Adrianto, Muhammad Faris
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Chemistry Economics, Econometrics & Finance Education Health Professions Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences Other

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Branding dan Manajemen Keuangan Produk Diversifikasi Berbasis Bunga Telang pada Ibu PKK Kelurahan Rangkah Tambaksari Surabaya-SDG’s-1: Branding and Financial Management of Telang Flower Based Diversification Products in the PKK Women's Group, Rangkah Tambaksari Village, Surabaya-SDG's-1 Ekowati, Juni; Isnalita, Isnalita; Bermawi, Bastiana; Yuwono, Mochammad; Adrianto, Muhammad Faris; Purwitasari, Neny; Ifadotunnikmah, Farida; Pratama, Adam; Ichsanto, Farhan Hanang; Setiawan, Albertus Aditya; Wahyuningsih, Etik; Rianti, Dian Ratna; Febrianti, Winanda Rizki
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 6 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i6.8515

Abstract

Product branding and effective financial management are essential to boosting the economy of processed food production. However, PKK mothers in Rangkah Tambaksari Village, Surabaya, face challenges, including limited skills in attractive packaging techniques and financial management for calculating business profits and losses. These challenges serve as the basis for community service activities aimed at supporting the Tri Dharma Perguruan Tinggi initiative. The activities include counseling on product branding and financial management to help address these issues. The goal is to improve the quality of processed food production and its connection to human health, ultimately fostering a healthy and prosperous community. Improving the participants' skills is also expected to increase economic value, contributing to efforts to overcome poverty (aligned with the "No Poverty" sustainable development goal). The program employed methods such as counseling sessions and hands-on skills training. As a result of these activities, participants showed a cognitive improvement of more than 35%, along with enhanced skills in preparing processed food products that ensure quality and promote healthy eating.
Peningkatan Pemberdayaan Masyarakat Tuban tentang Keamanan dan Kehalalan Pangan dalam Rangka Mempertahankan Kondisi Good Health and Well Being - SDG’s3: Enhancing Empowerment of Tuban Society Regarding Food Safety and Halalness in Order to Maintain Good Health and Well Being -SDG’s3 Ekowati, Juni; Yuwono, Mochammad; Prayoga, Adistiar; Rosita, Noorma; Purwanto, Bambang Tri; Adrianto, Muhammad Faris; Purwitasari, Neny; Ifadotunnikmah, Farida; Nofianti, Kholis Amalia; Sulistyowaty, Melanny Ika; Suzana, Suzana; Ulvan, Angkasa Megistra; Setiawan, Albertus Aditya; Afandi, Ryan; Wahyuningsih, Etik; Rianti, Dian Ratna; Febrianti, Winanda Rizki
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 12 (2024): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v9i12.8410

Abstract

The food industry experiences various serious problems when several food MSMEs (micro/small/medium enterprises), especially micro-scale ones, practice improper food manufacturing methods, such as the use of formalin and borax which are prohibited for food preservation, and the marketing of expired food, even repackaged, and the writing of halal labels that are not followed by the fulfillment of requirements. Efforts to prevent things that are detrimental to the community, as well as food and beverage MSME actors, are not only the responsibility of government agencies but also the entire community, including universities for education and assistance in improving the quality and quantity of products produced, as well as the quality of human resources of business actors. The methods used include counseling and skills training, and the outcome is an increase in knowledge of 31%
Copper Contamination Levels and Storage-Related Migration in Commercial Canned Fruit Cocktail Products Using AAS and Dithizone Screening Adrianto, Muhammad Faris; Sudjarwo; Angelie, Khanaya; Putri, Luvena Navelyn Anggi
JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA Vol. 12 No. 3 (2025): JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jfiki.v12i32025.391-398

Abstract

Background: Heavy metal contamination in food has become a growing health concern due to its toxic and accumulative effects, particularly from metals such as copper (Cu). Canned fruit products, especially those containing acidic components, are vulnerable to metal leaching from packaging. Objective: This study aimed to determine the levels of copper contamination in commercially available canned fruit cocktail products and evaluated temporal changes in Cu levels during 12 weeks of room-temperature storage. Additional qualitative screening using dithizone-impregnated strips was assessed for detecting Cu presence. Methods: A total of 12 samples from four different brands were analyzed using Atomic Absorption Spectrophotometry (AAS) to quantify copper concentrations at two-week intervals. Results: Initial copper concentrations ranged from 0.09 to 1.47 ppm, all of which were below the FAO/WHO permissible limit of 2 ppm for processed foods, although several samples approached the upper threshold. After 12 weeks, Cu levels increased progressively during storage, confirmed statistically by repeated-measures ANOVA (p < 0.05). The dithizone strip test confirmed copper presence through visible color changes. Conclusion: The study confirmed that copper contamination in canned fruit cocktail products increased with storage time, potentially exceeding safety limits.
Co-Authors Afandi, Ryan Angelie, Khanaya Bambang Tri Purwanto Bermawi, Bastiana Etik Wahyuningsih Farida Ifadotunnikmah Febrianti, Winanda Rizki Ichsanto, Farhan Hanang Isnalita Isnalita, Isnalita Juni Ekowati Kholis Amalia Nofianti Melanny Ika Sulistyowaty Mochammad Yuwono Noorma Rosita Pratama, Adam Prayoga, Adistiar Purwitasari, Neny Putri, Luvena Navelyn Anggi Rianti, Dian Ratna Setiawan, Albertus Aditya Sudjarwo SUZANA, SUZANA Ulvan, Angkasa Megistra