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All Journal ad-Dawaa : Journal of Pharmaceutical Sciences WASATHON
Ocha Ardela Fitria Kresnaya
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Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences

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Community Training and Assistance in Making Rose Water Extract in Dusun Canguk, Tegalmulyo Rahmi Nurhaini; Muhammad Ulil Azmi; Ocha Ardela Fitria Kresnaya; Pitria Anggraini Puspita Wulandari
WASATHON Jurnal Pengabdian Masyarakat Vol 1 No 01 (2023)
Publisher : Universitas Muhammadiyah Klaten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61902/wasathon.v1i01.589

Abstract

Pelatihan yang diberikan dalam pendampingan masyarakat Dusun Canguk, Desa Tegalmulyo, Kecamatan Kemalang, Kabupaten Klaten yaitu proses pembuatan air mawar dengan metode perebusan. Bahan yang digunakan bunga mawar segar dan air suling. Proses pembuatan diawali dengan pemilihan bunga mawar segar, kemudian dihaluskan terlebih dahulu. Masyarakat dibimbing agar dapat membuat air mawar secara mandiri dan bermanfaat sebagai produk jadi yang memiliki nilai ekonomis, sehingga dapat menambah pendapatan masyarakat di Dusun Canguk, Desa Tegalmulyo, Kecamatan Kemalang, Kabupaten Klaten. Zat aktif yang terkandung di dalam air mawar tersebut antara lain Tannin, Geraniol, Nerol, Citronellol, Asam Geranik, Terpen, Flavonoid, Pektin, Polyphenol, Vanillin, Karotenoid, Stearopten, Farnesol, Eugenol, Feniletilakohol. Manfaat olahan air mawar ini adalah sebagai antioksidan, menyempurnakan riasan, sebagai toner, pembersih riasan, membersihkan kulit, menghidrasi kulit, mengobati jerawat, mencegah penuaan dini dan melembabkan kulit. Pelatihan ini dilaksanakan secara langsung dan dipraktek kepada masyarakat agar mereka paham cara pemrosesan bunga mawar yang akan dijadikan air mawar. Air mawar yang dihasilkan bebas dari bahan pengawet dan memiliki warna yang lebih merah dari mawar biasa yang ada di dataran rendah.
Comparison of Caffeine Compound Levels in Brewed and Boiled Oolong Tea Leaves (Camellia sinensis (L.) Kuntze) Based on Different Processing Methods Styawan, Anita Agustina; Aristhasari Putri; Ocha Ardela Fitria Kresnaya
Ad-Dawaa: Journal of Pharmaceutical Sciences Vol. 8 No.1 (2025)
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/djps.v8i1.54457

Abstract

Introduction: Tea contains many compounds that are beneficial for the body, namely caffeine. The process of brewing tea with a time and temperature that is not optimal can affect the caffeine content in it. And the brewing process by heating can widen the distance between the molecules in the tea. The higher the temperature and the longer the brewing time, the higher the caffeine content.. Aims: This study aims to analyze the caffeine content of brewed and boiled oolong tea, then compare the caffeine content of oolong tea with brewing (without heating) and boiled (with heating) processes. Methods: The research method used is experimental. This study used dried samples of oolong tea leaves (Camellia sinensis (L.) Kuntze). Quantitative analysis using UV-Vis Spectrophotometry. Result: Quantitatively, the caffeine content in brewed oolong tea was 3.522% w/w and the caffeine content in boiled oolong tea was 4.001% w/w. The conclusion of this study is that there is no significant difference in caffeine levels in brewed and boiled oolong tea with a significant value of P> 0.05.
Co-Authors Agustina Styawan, Anita Aristhasari Putri Muhammad Ulil Azmi Pitria Anggraini Puspita Wulandari Rahmi Nurhaini, Rahmi