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All Journal Jurnal Pengabdian Masyarakat Bidang Sains dan Teknologi PEDAMAS (Pengabdian Kepada Masyarakat) Rafflesia Journal of Natural and Applied Sciences (RJNAS) Journal of World Future Medicine, Health and Nursing
Miksusanti Miksusanti
Universitas Sriwijaya
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Veterinary

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Inovasi Pembuatan Sabun Mandi Cair Dari Virgin Coconut Oil di Desa Tetangga UNSRI Miksusanti Miksusanti; Zainal Fanani; Tri Kurnia Dewi; Desnelli Desnelli
ABDIKAN: Jurnal Pengabdian Masyarakat Bidang Sains dan Teknologi Vol. 2 No. 2 (2023): Mei 2023
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/abdikan.v2i2.1708

Abstract

Community service has been conducted regarding counseling on making liquid soap from Virgin coconut oil. The service was carried out in front of mothers and young women in Semambu Island village. In the community service activities, demonstrations and practices are carried out on how to make liquid soap that smells good and can be used as bath soap from Virgin Coconut Oil. The community is very enthusiastic to learn how to make this soap because coconut raw materials are widely available in Semambu, Ogan Ilir Utara District, Jalan Raya Palembang-Prabumulih. Counseling and training on liquid soap are carried out face-to-face in the field. This activity was attended by 50 female recitation members as well as young women from the village. The activity was also attended by 7 Sriwijaya University students. The method of community service activities carried out is the delivery of scientific material and empirical facts from Island village. From the results of the activity, the participants tried to make their own soap using the raw materials provided by the community service team from the UNSRI Faculty of Mathematics and Natural Sciences.
Antibacterial Edible Coating of Ipomea batatas Incorporated with Lactobacillus acidophilus Miksusanti miksusanti; Najmatul Asriah; Indah Solihah; Dina Permata Wijaya
RAFFLESIA JOURNAL OF NATURAL AND APPLIED SCIENCES Vol. 2 No. 2 (2022): Oktober
Publisher : UNIB Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33369/rjna.v2i2.23933

Abstract

This study was conducted to analyze the effect of variations concentration of Lactobacillus acidophilus in edible coatings and their antibacterial activity against E. coli using the well diffusion method. This study used an edible coating of Prebiotic from purple sweet potato starch and Lactobacillus acidophilus with dilution variations (10-6, 10-7, 10-8, 10-9) as probiotics. In this study physical properties were tested for edible coatings such as color tests with visual observations, water content by the gravimetric method and viscosity using Viscometer Ostwald. The content of organic acids in edible coating solutions was measured using the HPLC method. Organoleptic test was conducted with taste and color parameters on the A-E scale of 30 respondents. Research results showed edible coating discoloration before and after incorporation from deep purple to brown. The value of water content and viscosity also changed from 62,8% to 71,4% and 569,97 cp to 486,64 cp respectively. The best antibacterial activity of edible coating incorporation with Lactobacillus acidophilus was 263,76 mm2. Organoleptic test on grapes that have been coated with edible coating showed that covered with edible coating contains probiotics (Lactobacillus acidophilus) has no effect on respondents' perception. Lactic acid and acetic acid were exist in edible coating which were incorporated with Lactobacillus acidophilus.
SOSIALISASI FERMENTASI TEH MENGGUNAKAN PROBIOTIK DENGAN HERBAL RIMPANG KE MASYARAKAT UNTUK MINUMAN KESEHATAN KAYA ANTIOKSIDAN Miksusanti Miksusanti; Muhammad Andry; Risfidian Mohadi; Tiara Ramadani; Syaflina Lamin; Azhar Kholiq
PEDAMAS (PENGABDIAN KEPADA MASYARAKAT) Vol. 4 No. 02 (2026): MARET 2026
Publisher : MEDIA INOVASI PENDIDIKAN DAN PUBLIKASI

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

Abstract

Program pengabdian kepada masyarakat ini bertujuan untuk memperkenalkan dan mengembangkan produk minuman fungsional hasil fermentasi teh menggunakan probiotik dengan seduhan herbal rimpang sebagai inovasi minuman kesehatan kaya antioksidan. Kegiatan ini dilaksanakan di Desa Pulau Semambu, Kecamatan Indralaya Utara, Sumatra Selatan, dengan sasaran utama ibu-ibu rumah tangga yang belum memahami manfaat fermentasi dan potensi kunyit sebagai bahan herbal bernilai ekonomi. Kombinasi teh dan kunyit dalam proses fermentasi diharapkan mampu meningkatkan kandungan antioksidan alami serta memberikan efek positif bagi kesehatan pencernaan melalui penambahan kultur probiotik. Metode pelaksanaan meliputi edukasi dan pelatihan mengenai konsep fermentasi, teknik pembuatan minuman fermentasi teh-kunyit, serta praktik langsung dalam proses pencampuran dan pengemasan produk. Hasil kegiatan menunjukkan peningkatan pengetahuan dan keterampilan peserta dalam mengolah bahan lokal menjadi produk minuman kesehatan yang dapat dikembangkan sebagai peluang usaha. Hasil survei menunjukkan bahwa dari total 52 peserta, sebanyak 48 orang (92%) menyatakan sangat memahami materi yang disampaikan, dan 4 orang (8%) menyatakan memahami. Tidak ada peserta yang menyatakan tidak memahami maupun sangat tidak memahami materi. Program ini diharapkan dapat mendorong masyarakat untuk menerapkan gaya hidup sehat berbasis bahan alami serta meningkatkan nilai ekonomi lokal melalui pengembangan produk fermentasi probiotik.
Effects of Nutrition Training on People's Diet and Nutritional Status: An Intervention Study Miksusanti Miksusanti; Ismed Ismed; Yani Maidelwita; Muntasir Muntasir; Sulistyo Andarmoyo
Journal of World Future Medicine, Health and Nursing Vol. 2 No. 3 (2024)
Publisher : Yayasan Adra Karima Hubbi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70177/health.v2i3.1038

Abstract

An unbalanced diet can have a negative impact on people's nutritional status. Therefore, nutrition training is considered an effective intervention strategy to improve diet and nutritional status. This research aims to evaluate the effect of nutrition training on people's eating patterns and nutritional status through an intervention study. This research method uses an intervention approach with a pre-test and post-test design involving people randomly selected from a certain area. Nutrition training is held with a focus on understanding balanced nutrition and implementing healthy eating patterns. Dietary pattern data was collected through questionnaires, and nutritional status analysis was carried out by measuring nutritional and anthropometric parameters before and after the intervention. The research results showed a significant increase in people's understanding of balanced nutrition and positive changes in their eating patterns after attending nutrition training. Apart from that, there have been substantial improvements in people's nutritional status, such as increasing body mass index (BMI) and optimal nutritional levels. This research concludes that nutrition training is effective in improving healthy eating patterns and the nutritional status of the community. This shows the importance of a focused intervention approach to increase nutritional awareness and behaviour in an effort to improve overall community health. This research makes an important contribution to the development of nutritional intervention strategies that can be widely applied to enhance community welfare. Therefore, it is recommended to pursue further research with a focus on the long-term effects of nutrition training and increasing accessibility to nutrition resources.
Co-Authors Azhar Kholiq Desnelli Desnelli Dina Permata Wijaya Indah Solihah Ismed Ismed Muhammad Andry Muntasir, Muntasir Najmatul Asriah Risfidian Mohadi Sulistyo Andarmoyo Syaflina Lamin Tiara Ramadani Tri Kurnia Dewi Yani Maidelwita Zainal Fanani