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All Journal Paramacitra : Jurnal Pengabdian Masyarakat JKM: Jurnal Kemitraan Masyarakat Bionature
Andi Bida Purnamasari
Universitas Negeri Makassar
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health Social Sciences Other

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Pelatihan Pembuatan Sabun Padat Berbasis Virgin Coconut Oil (VCO) dengan Penambahan Minyak Zaitun sebagai Essential Oil kepada Ibu-Ibu PKK Desa Cikoang Kabupaten Takalar Rachmawaty; Halifah Pagarra; Andi Bida Purnamasari; Zulkifli Maulana; Abd.Muis
Paramacitra Jurnal Pengabdian Masyarakat Vol. 1 No. 1 (2023): Volume 01 Nomor 01 (November 2023)
Publisher : PT Ininnawa Paramacitra Edu

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Abstract

Sabun padat adalah sabun yang dibuat dari reaksi saponifikasi dari lemak padat dengan NaOH yang digunakan untuk membersihkan badan. Bahan baku utama dalam pembuatan sabun adalah minyak atau lemak yang diperoleh dari bahan-bahan nabati dan hewani. Salah satu minyak nabati yang dapat digunakan adalah minyak Virgin Coconut Oil (VCO) yang memiliki khasiat terhadap kesehatan kulit. Minyak zaitun juga dapat ditambahkan sebagai salah satu bahan baku dalam pembuatan sabun. Minyak zaitun memiliki manfaat sangat baik bagi kesehatan tubuh, kecantikan wajah, rambut, kulit dan untuk mengatasi berbagai masalah gangguan penyakit. Kandungan asam oleat yang tinggi pada minyak zaitun sangat bermanfaat bagi kulit. Minyak zaitun yang sudah diolah menjadi sabun dianggap sebagai obat terbaik untuk kulit kering karena membantu mengangkat sel kulit mati dan melembabkan kulit bersisik. Selain itu, minyak zaitun juga mampu mengurangi bekas luka dan mengencangkan kulit keriput. Pelatihan dilaksanakan pada bulan Desember 2022 di Desa Cikoang, Kabupaten Takalar. Metode pelaksanaan yang digunakan dibagi dalam tiga tahap, yaitu tahap persiapan, sosialisasi dan pelatihan. Hasil yang diperoleh dari pengabdian ini yaitu respon peserta cukup tinggi. Hal ini dapat dilihat dari kehadiran dan antusias mereka dalam mengikuti pelatihan. Masyarakat memiliki keterampilan tambahan dalam memanfaatkan Virgin Coconut Oil (VCO) dan minyak zaitun menjadi sabun padat.
Sekolah Sehat Berbasis Kesehatan dan Lingkungan di Sekolah Indonesia Kuala Lumpur Malaysia A. Mushawwir Taiyeb; Bakhrani Rauf; Laelah Azizah; Sudiadharma Sudiadharma; Andi Bida Purnamasari
Jurnal Kemitraan Masyarakat Volume 4 Number 1 Juni 2025
Publisher : Jurusan Pendidikan IPA Fakultas MIPA Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35580/jkm.v4i1.74309

Abstract

Healthy and clean lifestyle is a process that involves lifestyle changes to improve physical and mental health and maintain the environment around the school to remain clean and healthy. The implementation of health and environmental-based school activities uses a participatory method through interactive discussion activities between the service team and the management and teaching team and mentoring of clean and healthy lifestyles at the Indonesian School Kuala Lumpur continued by cleaning the school environment by involving students. The target of this community service program is the school environment including the Principal, teachers and other teaching teams and the secretary at the Indonesian School Kuala Lumpur Malaysia. After this activity ended, the physical environment of the school was seen to be cleaner and the school intensified the role of teachers and students to jointly maintain a clean lifestyle and order in the school environment.
Daya Terima dan Kandungan Gizi Kue Bolu Cukke Subtitusi Dedak Padi Andi Bida Purnamasari; Putri Athira Azis
Bionature Vol. 23 No. 2 (2022): Oktober 2022
Publisher : Jurusan Biologi Universitas Negeri Makassar

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Abstract

This study aims to determine the acceptability and nutritional content of sponge cake with rice bran substitution. This research was carried out at the Biology Laboratory of STKIP Pembangunan Indonesia in 2019. This research began with rice bran sifting followed by making sponge cake, panelist assessment, analysis of nutritional content, data processing and analysis and finally the preparation of research reports. Protein content analysis using the Kjeldahl method. Analysis of fat content using the gravimetric method. Analysis of carbohydrate content using the titrimetric method. Receiving power data were analyzed using frequency distribution. The level of difference in acceptability was analyzed using the Kruskal-Wallis test. The results of this study indicate that the acceptability based on the taste aspect in the three groups is relatively the same (p = 0.275) but based on the Mean Ranks, the 25% sample group is preferred by the panelists. There are color differences in the four sample groups (p=0.000), the 25% sample group is preferred by the panelists. There were differences in aroma in the three sample groups (p=0.013), the 25% sample group was preferred by the panelists. The acceptability based on the taste aspect in the three sample groups was relatively the same (p=0.733) but based on the Mean Ranks, the 25% sample group was preferred by the panelists. The highest fat content is found in 25% rice bran substitution, the highest proteincontent is in 25% rice bran substitution, while the highest carbohydrate content is in 50% rice bran substitution.
Co-Authors A. Mushawwir Taiyeb Abd Muis Bakhrani Rauf Pagarra, Halifah Putri Athira Azis Rachmawaty, Rachmawaty Suhaeb, Laelah Azizah S. Zulkifli Maulana