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All Journal Jurnal Dunia Farmasi Cendekia : Jurnal Pengabdian Masyarakat ad-Dawaa : Journal of Pharmaceutical Sciences Molluca Journal of Chemistry Education (MJoCE) Bioscientist : Jurnal Ilmiah Biologi Jurnal DiMas (Jurnal Pengabdian Kepada Masyarakat) Jurnal Sintesis: Penelitian Sains, Terapan dan Analisisnya Journal of Science and Social Development Jurnal Pharma Bhakta
Faizatul Fitria
Fakultas Farmasi Institut Ilmu Kesehatan Bhakti Wiyata Kediri
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Other

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Analisis Kadar Senyawa Tanin Ekstrak Etanol Daun Pepaya Jepang (Cnidoscolus aconitifolius) Menggunakan Metode Spektrofotometri UV-VIS Werdiningsih, Wiwik; Fitria, Faizatul
Bioscientist : Jurnal Ilmiah Biologi Vol 12, No 2 (2024): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i2.13979

Abstract

Japanese papaya plant (Cnidoscolus aconitifolius) can be used for traditional medicine such as antidiarrheal, antibacterial and antioxidant. The purpose of this study was to measure the levels of tannin compounds from the extraction of Japanese papaya leaves. This research method uses descriptive to measure the levels of tannin compounds in Japanese papaya leaf extract with UV-Vis spectrophotometry. Determination at Materia Medica Indonesia (MMI) to determine the maximum wavelength, determination of operating time, and determination of tannin content in the sample. The results showed that (1) quantitative test results with a maximum wavelength of 723 nm obtained an average tannin content of 36.782 mg TAE / g extract; (2) method validation test and the results met the requirements, namely the linearity test results obtained correlation coefficient (r2) s 0.9954; (3) accuracy test results of 98-102%; (4) precision test results RSD of 0.097%; (5) LOD and LOQ test results obtained 1.899 ppm and 5.755%.
Analisis Kadar Senyawa Tanin Ekstrak Etanol Daun Pepaya Jepang (Cnidoscolus aconitifolius) Menggunakan Metode Spektrofotometri UV-VIS Werdiningsih, Wiwik; Fitria, Faizatul
Bioscientist : Jurnal Ilmiah Biologi Vol. 12 No. 2 (2024): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i2.13979

Abstract

Japanese papaya plant (Cnidoscolus aconitifolius) can be used for traditional medicine such as antidiarrheal, antibacterial and antioxidant. The purpose of this study was to measure the levels of tannin compounds from the extraction of Japanese papaya leaves. This research method uses descriptive to measure the levels of tannin compounds in Japanese papaya leaf extract with UV-Vis spectrophotometry. Determination at Materia Medica Indonesia (MMI) to determine the maximum wavelength, determination of operating time, and determination of tannin content in the sample. The results showed that (1) quantitative test results with a maximum wavelength of 723 nm obtained an average tannin content of 36.782 mg TAE / g extract; (2) method validation test and the results met the requirements, namely the linearity test results obtained correlation coefficient (r2) s 0.9954; (3) accuracy test results of 98-102%; (4) precision test results RSD of 0.097%; (5) LOD and LOQ test results obtained 1.899 ppm and 5.755%.
ANALISIS KADAR TANIN PADA EKSTRAK ETANOL DAGING BUAH MAJA (Aegle marmelos (L.) Corr)) ASAL MLATI, MOJO, KEDIRI Arifah, Farida; Fitria, Faizatul
JURNAL PHARMA BHAKTA Vol 3 No 2 (2023): November 2023
Publisher : FACULTY OF PHARMACY, INSTITUT ILMU KESEHATAN BHAKTI WIYATA

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Abstract

Latar Belakang: Bagi Desa Mlati yang berada di Kecamatan Mojo, Kediri, buah maja adalah buah yang memiliki produksi melimpah dan telah dimanfaatkan sebagai minuman  walaupun belum terstandar dan diketahui dengan pasti berapa kadar senyawanya. Buah tersebut memiliki rasa yang identik dengan keberadaan tanin sebagai metabolit sekunder, yaitu rasa pahit. Tujuan: Untuk mengetahui berapa kandungan tanin yang ada pada buah Maja. Metode: Sampel buah dipreparasi dengan cara diiris tipis-tipis, dikeringkan, diserbukkan lalu diayak sehingga menjadi simplisia. Proses ekstraksi dikerjakan secara berurutan dengan maserasi berpelarut etanol 70% dengan perbandingan simplisia: pelarut 1:10 selama 3x24 jam, disaring hingga diperoleh filtrat lalu diuapkan menggunakan rotary evaporator sehingga didapatkan ekstrak kental. Keberadaan senyawa tanin diidentifikasi menggunakan uji perekasi FeCl3 (ditandai dengan warna biru kehitaman) dn pereaksi gelatin (ditandai dengan terbentuk endapan putih) sedangkan kadarnya diukur dengan spektrofotometri UV-Vis menggunakan baku pembanding asam tanat. Hasil: Berdasarkan uji kualitatif, eksrak kental buah maja terkonfirmasi mengandung tanin, sedangkan uji kuantitatif didapatkan persamaan kurva baku yaitu y= 0,0635x + 0,0144 degan koefisien relasi (r)= 0,9996 dan rerata kadar tanin senilai 2,9932%b/b. 
Edukasi Produk Jajanan yang Dapat Merusak Gigi pada Anak Usia Sekolah di SD Islam Kreatif The Naff Kediri Lukis, Prima Agusti; Hariyani; Fitria, Faizatul; Gustina, Mara; Afnani, Fawait
Journal of Science and Social Development Vol. 7 No. 2 (2024): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jssd.v7i2.1524

Abstract

Consumption of sugary, acidic, and refined carbohydrate-rich foods and drinks is a major cause of tooth decay, increasing dental caries among children. This community service program aims to raise awareness, especially among school-aged kids, about the dangers of such snacks. Through an educational approach, leaflets about harmful snacks like candy, soda, and other sugary treats were distributed. Pre- and post-intervention questionnaires measured participants' understanding. Initially, most children were unaware of the dental health risks of sugary snacks. After the intervention, knowledge about toothdecay-causing snacks increased by 95%, alongside a better grasp of healthy habits to maintain dental health. Early education on proper food choices and dental care can reduce dental caries prevalence among children. This program successfully boosted dental health awareness in the elementary school environment.
Pelatihan Peningkatan Mutu Produksi Makanan dan Minuman Bagi IKM Kabupaten Kediri istiqomah, nurul; Umul Farida; Faizatul Fitria; Reza Arrayan; Palupi Susilowati; Shofiatul Fajriyah; Erni Anikasari; Dyah Aryantini
Jurnal Dimas Vol 7 No 2 (2025): Jurnal Pengabdian Kepada Masyarakat
Publisher : SEKOLAH TINGGI ILMU FARMASI YAYASAN PHARMASI SEMARANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53359/dimas.v7i2.114

Abstract

Kegiatan Pengabdian kepada Masyarakat (Pengmas) bertajuk “Pelatihan Peningkatan Mutu Produksi Makanan dan Minuman bagi IKM Kabupaten Kediri” dilaksanakan sebagai upaya mendukung penguatan sektor industri kecil dan menengah (IKM), khususnya di bidang pangan. Kabupaten Kediri memiliki banyak pelaku IKM yang memproduksi makanan olahan lokal dan minuman herbal, namun masih menghadapi kendala seperti keterbatasan pemahaman standar mutu, keamanan pangan, praktik higienis, serta penerapan kemasan dan label sesuai regulasi. Workshop ini dirancang untuk memberikan pelatihan terpadu mengenai prinsip keamanan pangan, Cara Produksi Pangan Olahan yang Baik (CPPOB), Good Manufacturing Practices (GMP), sanitasi dan higiene, penggunaan bahan tambahan pangan yang aman, serta strategi kemasan, label, dan pemasaran digital. Metode pelatihan menggabungkan ceramah, diskusi, studi kasus, dan praktik langsung. Hasil evaluasi menunjukkan peningkatan pengetahuan dan keterampilan peserta, ditunjukkan dengan perbaikan area produksi, pemilihan bahan baku yang lebih tepat, serta perbaikan desain label sesuai standar BPOM. Selain itu, kegiatan ini juga mendorong terbentuknya komunikasi berkelanjutan antara akademisi dan pelaku usaha. Secara keseluruhan, workshop ini berkontribusi dalam meningkatkan daya saing produk pangan IKM melalui penguatan aspek mutu, keamanan, dan branding. Diharapkan kegiatan serupa dapat menjadi strategi berkelanjutan untuk mendukung kemandirian industri pangan lokal yang aman, higienis, dan kompetitif. Kata kunci: IKM, keamanan pangan, GMP, CPPOB, mutu produk
Pelatihan Pembuatan Wedang Uwuh sebagai Upaya Pemberdayaan UMKM Berbasis Herbal di Desa Wates, Kabupaten Kediri Fitria, Faizatul; Lukis, Prima Agusti; Arifah, Farida Noor; Afnani, Fawait
Journal of Science and Social Development Vol. 8 No. 2 (2025): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/

Abstract

This community service program aimed to enhance the knowledge and skills of residents in Wates Village, Kediri Regency, in processing traditional herbal beverages, specifically wedang uwuh, as an effort to empower local micro, small, and medium enterprises (MSMEs). Wedang uwuh is a traditional Javanese drink made from a mixture of spices such as ginger, cloves, cinnamon, secang wood, pandan leaves, and rock sugar, which not only carries cultural value but also contains bioactive compounds such as flavonoids and phenolics that act as antioxidants. The potential of Wates Village as a herbal center, supported by its jamu tradition and diverse MSMEs, provided the foundation for this training program. Methods included initial observation, coordination with village officials and student volunteers, counseling on the health benefits of herbal ingredients, demonstration of hygienic preparation techniques, and training in packaging and labeling products. Evaluation was conducted through pretests and posttests with 27 participants to measure improvements in knowledge and skills. Results showed an increase in average scores from 56.30 to 59.26, although not statistically significant, while qualitative observations indicated greater confidence and interest among participants in developing herbal beverage businesses independently. This training had a positive impact on community understanding, skills, and motivation, serving as an initial step toward establishing herbal-based MSMEs in Wates Village.
Co-Authors Afnani, Fawait Annisa, Ayu ARIFAH, FARIDA Arifah, Farida Noor Arni, Gerhana Dyeah Gusti Bashori, Rizka Islamia Catur Adi Saputra Dyah Aryantini Erni Anikasari Fahmi Hidayat Fahmi Hidayat Gustina, Mara Hari Untarto Swandono Hariyani Ira Oktavia Kurniawati, Evi Lukis, Prima Agusti Nurul Istiqomah PALUPI SUSILOWATI Rahadi, Anisa Fajduani Reza Arrayan Rosanti, Aulia Dewi Sa’diyah, Asvikatus Shofiatul Fajriyah Umul Farida Werdiningsih, Wiwik