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All Journal Community Development Journal: Jurnal Pengabdian Masyarakat Journal of The Indonesian Society of Integrated Chemistry Jurnal Farmasi Galenika
MAYANG KUSUMA DEWI, MAYANG KUSUMA
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Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Health Professions Medicine & Pharmacology Public Health

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SOSIALISASI PEMANFAATAN PEWARNA ALAMI PADA PENGOLAHAN KERUPUK LAKAR DI UMKM N&N JATINANGOR Muhaimin, Muhaimin; Chaerunisaa, Anis Yohana; Milanda, Tiana; Maisyarah, Intan Timur; Lestari, Uce; Dewi, Mayang Kusuma; Mardiana, Lia; Erlianti, Karina
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 4 No. 5 (2023): Volume 4 Nomor 5 Tahun 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v4i5.21970

Abstract

UMKM N&N yang berada di Desa Jatiroke, Kecamatan Jatinangor, Sumedang, Jawa Barat merupakan satu-satunya UMKM yang memproduksi kerupuk lakar dengan bahan dasar singkong. Awal produksi kerupuk lakar menggunakan pewarna makanan sintetis yang berada dipasaran. Mengingat bahayanya penggunaan pewarna sintetis pada makanan akan berdampak pada kesehatan manusia salah satunya adalah timbulnya reaksi alergi pada jangka waktu yang pendek dan timbulnya penyakit kanker pada jangka waktu yang lama. Oleh karena itu untuk menghindari pengunaan pewarna sintetis pada kerupuk lakar, maka tim PKM (Pemberdayaan Kemitraan Masyarakat) Universitas Padjadjaran Bandung mengadakan sosialisasi pemanfaatan pewarna alami yang berasal dari bahan alam seperti wortel (warna orange), buah naga (warna merah fanta), bayam (warna hijau) dan ubi ungu (warna ungu) untuk dijadikan pewarna pada pengolahan kerupuk lakar yang sehat dan hygienis. Adapun tujuan sosialisasi atau penyuluhan pada UMKM N&N adalah untuk mendapatkan produk kerupuk lakar yang sehat dan bebas dari pewarna sintetis, sehingga dapat meningkatkan daya tarik bagi konsumen untuk mengkonsumsinya. Hasil dari penyuluhan penggunaan pewarna alami pada makanan telah diterapkan oleh UMKM N&N pada pengolahan kerupuk lakar dengan penggunaan 4 pewarna alami seperti wortel, bayam, buah naga dan ubi ungu sehingga dapat menambah varian warna dari kerupuk lakar yang dihasilkan. Selain itu kegiatan PKM ini juga memberikan kebermanfaatan kepada UMKM N&N dengan bantuan kemasan kerupuk berupa standing pouch sehingga dapat menambah nilai jual kerupuk lakar dan dapat dijual pada pasar retail seperti minimarket dan supermarket. Kerupuk lakar yang diproduksi oleh UMKM N&N diberi nama merek dagang kerupuk lakar ANIA.
Quantitative Analysis of Mineral in Seawater Concentrate from Pamekasan, Madura Using XRF and ICP-OES Methods Hartesi, Barmi; Wardhana, Yoga Windu; Muhaimin, Muhaimin; Sriwidodo, Sriwidodo; Khairinisa, Miski Aghnia; Dewi, Mayang Kusuma; Chaerunisaa, Anis Yohana
Journal of The Indonesian Society of Integrated Chemistry Vol. 16 No. 1 (2024): Journal of The Indonesian Society of Integrated Chemistry
Publisher : Pendidikan Kimia FKIP Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jisic.v16i1.34656

Abstract

Seawater concentrate from Pamekasan is a product with high mineral content. The mineral content analysis of Pamekasan seawater concentrate was conducted using a comparative test of results from X-Ray Fluorescence Spectrometry (XRF) and Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES). This mineral content testing used a skin moisture device. The essential minerals found in Pamekasan seawater concentrate through analysis are Mg, Cl, K, Ca, Cr, Mn, Cu, and Zn. Statistical analysis results from XRF and ICP-OES on market products showed no significant difference in average results; however, there was a significant difference in average results in the samples. The most recommended method for analyzing seawater mineral concentrate from Pamekasan is ICP-OES due to its wider detection range and lower matrix interference.
Pengaruh Variasi Konsentrasi Cocamidopropyl Betaine Pada Karakteristik Fisik Sampo Ekstrak Kering Teh Hijau Husni, Patihul; Silviya, Rini; Hasanah, Uswatul; Eryani, Mikhania Christiningtyas; Dewi, Mayang Kusuma; Putriana, Norisca Aliza; Januarti, Melinda
JURNAL FARMASI GALENIKA Vol 13 No 1 (2026): Jurnal Farmasi Galenika Volume 13 No 1
Publisher : Universitas Bhakti Kencana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70410/jfg.v13i1.435

Abstract

Hair growth–promoting preparations are used to prevent hair damage problems. Compounds contained in green tea extract have activity as hair growth promoters. This study aimed to obtain data on the effect of variations in cocamidopropyl betaine concentration on the physical characteristics of shampoo containing dry green tea extract. The formulations were prepared in three formulas (F1, F2, and F3) containing different concentrations of cocamidopropyl betaine (8.25%, 8.5%, and 8.75%). The research stages included formulation followed by physical evaluation, including organoleptic properties, homogeneity, pH, viscosity, and foam stability. The results showed that the shampoo preparations were viscous liquids, brown in color, with a characteristic odor, pH of 7–8, viscosity of 250–300 cPs, and foam stability of 15–20 cm. The conclusion of this study is that variations in cocamidopropyl betaine concentration affect the physical characteristics of shampoo containing dry green tea extract. The concentration of cocamidopropyl betaine greatly influences the physical stability of the shampoo, with F3 as the best formula based on physical evaluation, which contains 8.75% cocamidopropyl betaine.
Co-Authors Anis Yohana Chaerunisaa, Anis Yohana Barmi Hartesi Erlianti, Karina Eryani, Mikhania Christiningtyas Januarti, Melinda Khairinisa, Miski Aghnia Maisyarah, Intan Timur Mardiana, Lia Muhaimin Muhaimin Norisca Aliza Putriana, Norisca Aliza Patihul Husni Silviya, Rini Sriwidodo B, Sriwidodo TIANA MILANDA Uce Lestari Uswatul Hasanah, Uswatul Yoga Windu Wardhana, Yoga Windu