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All Journal Bioedukasi: Jurnal Pendidikan Biologi Jurnal SainHealth Media Farmasi TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Pengabdian kepada Masyarakat Nusantara Prosiding Konferensi Nasional PKM-CSR PERTANIAN TROPIK Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA) Jurnal Teknologi dan Mutu Pangan Jurnal Green House Jurnal Sains dan Teknologi Pangan
Daniela, Connie
Program Studi Teknologi Hasil Pertanian, Universitas Katolik Santo Thomas Medan, Sumatra Utara
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences

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EFEKTIVITAS KONSENTRASI SARI LIDAH BUAYA DAN SARI LEMON DALAM MEREDUKSI TAHU YANG BERFORMALIN Connie Daniela; Herla Rusmarlin; Hotnida Sinaga
Bioedukasi Jurnal Pendidikan Biologi Vol 9, No 1 (2018): BIOEDUKASI, MEI 2018
Publisher : UNIVERSITAS MUHAMMADIYAH METRO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/bioedukasi.v9i1.1386

Abstract

POTENSI SARI LIDAH BUAYA DAN SARI LEMON DALAM MEREDUKSI FORMALIN PADA TAHU Connie Daniela; Herla Rusmarilin; Hotnida Sinaga
Jurnal SainHealth Vol 2, No 1 (2018): Maret 2018
Publisher : Faculty of Health Sciences Universitas Maarif Hasyim Latif

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51804/jsh.v2i1.172.13-20

Abstract

Formalin compounds that are carcinogenic, but often used as preservative tofu to extanding shelf life. This study aims to determine the effect of concentration and duration immersion of aloe vera and lemon in reducing formalin. Tofu first soaked 5% formalin then added aloe vera and lemon juices. This experiment used completely randomized design consisting of two factors, concentration of aloe vera and lemon juices, 100%:0%, 80%:20%, 60%:40%, 40%:60%, 20%:80%, 0%:100% and immersion time 30, 60, 90 (minutes) and completely nonfactorial design, treatment for storage duration 0, 3, 6, 9 (days). The parameters used are formalin test using HPLC, protein, and total microbes. The sample on storage treatment is the greatest formaldehyde reduction. Formaldehyde, protein, total microbes, of tofu 5% formalin soaked 84.214 mg/kg, 3,7939%, 1,6x104 (cfu/ml). The best treatment in decreasing formalin content is 100% aloe vera with 90 minute immersion, the remainder of formalin 28.678 ppm or 67% decreased levels of formalin in tofu, 5,5815% protein, total microbes 0, 3, 6, and 9 (days) were 7,0x104, 1,8x105, 9,3x105, and 1,5x106 (cfu/ml). Aloe vera contains saponins that act as surfactants capable of reducing formaldehyde to tofu.
Efektivitas Senyawa Sulfida Pada Bawang Putih Terhadap Resiko Kanker Paru-Paru Connie Daniela; Desni Siliawati Br Brahmana
Media Farmasi XXX Vol 16, No 2 (2020): MEDIA FARMASI
Publisher : Jurusan Farmasi Politeknik Kesehatan Makassar, Kementerian Kesehatan RI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mf.v16i2.1685

Abstract

Lung cancer is a degenerative disease caused by smoking, and one of the phytochemical in garlic compound have the potentials to suppress the lung cancer proliferation due to the cigarette carcinogens induction, such as acrylamide. This research aims to study the effectiveness of simple and compound garlic as an anticancer through in vivo testing with acrylamide induction at a dose of 50 mg/kgBW (4 days) and subsequent garlic extract at a dose of 1000 mg/kgBW on experimental mice (14 days). The results showed that compound garlic was able to suppress the lung cancer cells proliferation at a damage degree of 1 without any death during the study.Keywords : Anti-cancer, Acrylamide, Garlic, Cell ProliferationKanker paru-paru merupakan penyakit degeneratif yang dapat disebabkan oleh kebiasaan merokok. Salah satu senyawa fitokimia bawang putih terbukti dapat menekan proliferasi kanker paru-paru akibat induksi senyawa karsinogen rokok, yaitu akrilamida. Penelitian ini bertujuan untuk mempelajari efektivitas bawang putih tunggal dan majemuk sebagai antikanker melalui pengujian in vivo dengan induksi akrilamida dosis 50 mg/kgBB (4 hari) kemudian diberikan ekstrak bawang putih dosis 1000 mg/kgBB mencit percobaan (14 hari). Hasil penelitian menunjukkan bahwa bawang putih majemuk mampu menekan proliferasi sel kanker paru-paru pada derajat kerusakan skor 1 tanpa ada kematian mencit selama penelitian.Kata kunci : Anti kanker, Akrilamida, Bawang Putih, Proliferasi Sel
Pengaruh perbedaan jumlah umbi terhadap karakteristik kimia, antioksidan, dan total fenol bawang putih Connie Daniela; Desni Siliawati Br Brahmana; Herla Rusmarilin

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i1.2178

Abstract

Garlic is parental herbaceous plant that forms a bulb layer. There are two varieties of garlic in Indonesia, namely single tuber and compound tuber. Variety differences are based on plant size, number of flakes, and chemical content in the tuber. The aim of the study was to determine the chemical characteristics, total phenols, and antioxidant activity of both varieties garlic before or after drying. Making powder by drying garlic in an oven at 40oC for 48 hours. Garlic extraction with maceration method using ethanol. Fresh garlic and garlic powder were then analyzed for water content, ash content, fat content, protein content, antioxidant activity, and total phenols. Data analysis techniques used the SPSS 22 application. The results showed the water content of fresh garlic and compound and single garlic powder respectively, amounting to 63.767%, 56.722%, 4.671%, 5.179%. Ash content, respectively, amounted to 3.697%, 2.426%, 3.936%, 2.55%. Protein content levels, amounting to 2.414%, 2.818%, 1.378%, 2.164%. Fat content levels of 1.118%, 1.639%, 0.174%, 0.238%. The total phenols in fresh garlic and single and compound garlic powders were 1.066 μgGAE/mg, 0.806 μgGAE/mg, 0.3761 μgGAE/mg, 0.4986 μgGAE / mg, respectively. Antioxidants were 49.448 μg/ml, 44.943 μg/ml, 75.391 μg/ml, 62.822 μg/ml, respectively. Based on the results of the study different types garlic based on the number of tubers have an effect on water content, ash content, fat content, total phenol, antioxidant activity.
Pelatihan Pembuatan Bandrek Jahe Susu Sebagai Peningkatan Imunitas Disaat Pandemik Covid-19 pada Anak Panti Asuhan Sta. Lucy Filippini Connie Daniela; Putri Maria
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 5 (2022): PERAN PERGURUAN TINGGI DAN DUNIA USAHA DALAM AKSELERASI PEMULIHAN DAMPAK PANDEMI
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37695/pkmcsr.v5i0.1600

Abstract

Meluasnya penyebaran virus corona mengharuskan masyarakat untuk meningkatkan sistem imun selain mengonsumsi makanan bergizi peran bahan herbal pun dapat meningkatkan system imun tubuh seperti jahe yang dapat diolah menjadi bandrek jahe dengan penambahan susu untuk menyempurnakan kandungan gizinya. Produk inipun layak dikonsumsi oleh setiap kalangan tak terkecuali anak-anak panti asuhan. Kandungan gingerol dan shogaol yang dimiliki jahe telah terbukti memiliki efek yang dapat membantu meningkatkan sistem kekebalan tubuh sehingga tidak mudah terinfeksi penyakit yang disebabkan bakteri dan virus berbahaya. Tujuan kegiatan pengabdian ini bertujuan untuk memberikan pelatihan dalam pembuatan bandrek jahe susu kepada anak-anak panti asuhan Sta. Lucy Filippini dan memberikan informasi mengenai manfaat jahe sebagai pangan fungsional. Metode yang digunakan dengan memberikan pelatihan pembuatan bandrek jahe susu yang terdiri atas persiapan bahan baku, peralatan, serta brosur yang berisikan prosedur kerja dan manfaat jahe. Dalam kegiatan pelatihan ditemukan suatu temuan bahwa anak-anak panti asuhan sangat antusias dalam kegiatan ini karena mereka mendapatkan kesempatan untuk secara langsung memasak bandrek susu buatan mereka sendiri dan merasa puas dengan hasilnya serta mendapatkan informasi penting mengenai manfaat jahe secara khusus untuk kesehatan terlebih pada masa pandemi
Pengaruh Konsentrasi Larutan Garam Dan Lama Fermentasi Terhadap Mutu Kimchi Daun Bawang Lokio Connie Daniela; Dewi Restuana Sihombing
Jurnal Teknologi dan Mutu Pangan Vol 2 No 1 (2023): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i1.3123

Abstract

Kimchi is a fermented product made from various types of vegetables with a mixed with seasonings including onions, garlic, and red chili, is believed to offer numerous health benefits. Lokio Cheves are from Batak onion plants which commonly used as medicinal and food ingredient which is abundant in North Sumatera. However, due to its short shelf life, processing the lokio cheves are necessary to extend its shelf life through fermentation process. Given the beneficial properties of kimchi and the abundance of daun bawang lokio, the utilization of this local food source to diversifying kimchi is essential to enhance its benefits and market value. Lactobacillus bacteria which play a role in the fermentation process can produce high levels of lactic acid, enhancing the digestive system's functionality and shelf life. This study aims to investigate the effect of salt solution concentration and fermentation time on the quality of chive chives kimchi. The method of this study used a completely randomized design (CRD) with a two-factor factorial pattern with two repetitions. Factor I was salt concentration 2%;4%;6%; and 8%. Factor II is the fermentation time, 2, 4, 6, 8 (days). The rusults showed, the best treatment was obtained from a salt concentration of 8% with a fermentation time of 2 days resulting in kimchi with total lactic acid bacteria of 2.32 (mg/100g), total dissolved solids of 3.67oBrix, a moisture content of 9.5%, and a pH of 5.17. The best treatment was carried out by antioxidant test, and the antioxidant obtained was 73.4%.
Sosialisasi Pemanfaatan Masker Teh Hijau Dalam Mencegah Jerawat Serta Memilih Produk Masker Teh Hijau yang Aman Connie Daniela; Dewi Restuana Sihombing; Carolina Zagoto
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 5 No. 1 (2024): Jurnal Pengabdian kepada Masyarakat Nusantara (JPkMN)
Publisher : Cv. Utility Project Solution

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v5i1.2968

Abstract

Usia rata-rata dari siswa SMA adalah berkisar dari 15-18 tahun dalam usia seperti ini digolongkan pada fase pubertas,  yang kerap sekali memiliki masalah kulit, yaitu timbulnya jerawat. Penyebab timbulnya jerawat dikarenakan kelenjar minyak yang berlebih dan adanya bakteri Propionibacterium acnes. Salah satu solusi mengatasi jerawat adalah membunuh atau menghambat bakteri penyebab jerawat dengan cara memanfaatkan tanaman herbal sebagai zat aktif utamanya seperti teh hijau yang diaplikasikan dalam bentuk masker wajah organik. Oleh  karena  itu  dilaksanakan  kegiatan  pengabdian  kepada  masyarakat  dengan memberikan penyuluhan kepada Siswa SMA Pencawan  Medan tentang manfaat dari teh hijau untuk menghilangkan jerawat, memberikan informasi tentang cara mengaplikasikan teh hijau sebagai masker organik, dan  mengenai cara pemilihan produk masker teh hijau yang instan yang aman bagi wajah dengan mencek langsung no registrasi sudah tervalidasi oleh Kementerian Kesehatan atau BPOM. barang terkait tanggal kedaluwarsa dan informasi gizi pada kemasan. Setelah dilakukan diskusi dan tanya jawab maka hasil penyuluhan ini siswa/i memperoleh informasi tentang manfaat teh hijau dalam mencegah timbulnya jerawat serta dapat mengobati jerawat yang sudah meradang, dikarenakan senyawa aktif pada teh hijau. Kandungan senyawa polifenol yang tinggi dalam daun teh hijau berperan sebagai pelindung terhadap serangan radikal bebas atau sebagai senyawa antioksidan serta mendapatkan informasi tentang pemilihan produk masker teh hijau yang layak dan aman  untuk di aplikasikan ke wajah yang diperjualbelikan dipasaran atau media sosial, media online.
The Fruitghurt Formulations are Combination of Red Guava and Pineapple Juice by using the Encapsulation Method, as an Alternative Source of Vitamin C Dewi Restuana Sihombing; Connie Daniela
Jurnal Pertanian Tropik Vol. 9 No. 3 (2022): JURNAL ONLINE PERTANIAN TROPIK
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jopt.v9i3.10470

Abstract

Fruitghurt is a product of fermented fruit juice using Lactobacillus bulgaricus and Streptococcus thermophillus bacteria. This research was conducted of developing fruitghurt products that contain vitamin C with a combination of red guava and pineapple juice. The research method was carried out using a factorial completely randomized design method which consisted of two factors. Factor I: combination of red guava and pineapple juice: JN1=120%:80%; JN2=130%:70%, JN3=140%:60%, JN4=150%:50%. Factor II: drying time L1=1 hour, L2=2 hours, L3=3 hours, L4=4 hours. The results showed that the concentration of red guava and pineapple juice had a very significant effect (p<0.01) on vitamin C levels, total dissolved solids, total acids, water content, total LAB, antioxidant activity, organoleptic. The interaction between the concentration of red guava and pineapple juice and the drying time had a very significant (p<0.01) effect on total lactic acid bacteria, antioxidant activity, vitamin C and total dissolved solids. The best fruitghurt quality was obtained in the JN4L1 treatment combination with a vitamin C 4.92 mg/100g, total dissolved solids 8.85°Brix, total acid 1.50%, moisture content 4.98% and total lactic acid bacteria 12.95 log CFU/ml. Fruitghurt a formulation of red guava and pineapple juice is recommended as an alternative source of vitamin C.
PENANAMAN TANAMAN HERBAL DI KAWASAN HULU DAERAH ALIRAN SUNGAI WAMPU KABUPATEN LANGKAT Sihombing, Dewi Restuana; Daniela, Connie; Pandiangan, Maruba
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 7 (2024): PKMCSR2024: Kolaborasi Hexahelix dalam Optimalisasi Potensi Pariwisata di Indonesia: A
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37695/pkmcsr.v7i0.2561

Abstract

Penanaman tanaman herbal di kawasan Daerah Aliran Sungai (DAS) Wampu Kabupaten Langkat memiliki potensi besar dalam memperbaiki kualitas lingkungan, menjaga keseimbangan ekosistem, dan memberikan manfaat sosial-ekonomi kepada masyarakat sekitar. Kegiatan ini bertujuan untuk mengkaji manfaat ekologis dan sosial dari penanaman tanaman herbal di DAS Wampu Kabupaten Langkat. Metode yang digunakan melibatkan tinjauan literatur dan studi kasus pada beberapa DAS di Indonesia. Hasil kegiatan menunjukkan bahwa penananaman tanaman herbal di kawasan hulu DAS Wampu Kabupaten Langkat berperan penting dalam pencegahan erosi, konservasi biodiversitas, peningkatan kualitas air, serta memberikan nilai ekonomi dan kesehatan bagi masyarakat lokal. Selain itu, penanaman tanaman herbal juga berkontribusi pada mitigasi perubahan iklim melalui penyerapan karbon. Temuan ini menunjukkan perlunya kebijakan yang mendukung penanaman tanaman herbal di DAS Wampu Kabupaten Langkat sebagai bagian dari strategi konservasi lingkungan dan peningkatan kesejahteraan masyarakat.
Efektifitas Asam Terhadap Kualitas Smoothies Campuran Pisang Ambon, Stroberi, Dan Biji Chia Connie Daniela
JURNAL GREEN HOUSE Vol 1 No 2 (2023): Jurnal Green House
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.0000/jgh.v1i2.18

Abstract

Innovations in fruit-based food technology have widespread with various health benefits, one of which is the form of smoothies. Smoothies are mixed drinks from fruits or vegetables added to yogurt, by grinding together, the benefits of which are used as alternative drink for people with hypertension. However, the problem is related to the shelf life of the smoothies, therefore is necessary to add food additives such as citric acid to increase shelf life of the smoothies. This study aims to determine the effect of adding citric acid as preservative in maintaining the shelf life of smoothies. The study was designed using factorial RAL with addition of citric acid concentration (2%,4%,6%,and8%) and storage time (1 day,3 days,5 days, and7days). The parameters tested were vitamin C levels, antioxidant levels, total dissolved solids, pH values, and taste organoleptic tests. Based on the results of study it was known that 8% citric acid treatment with 1 day storage time was the best treatment. The results obtained were parameter levels of vitamin C (35,225mg/100g), levels of antioxidants (82,335%), total dissolved solids (32,21oBrix), pH value (2,765), and taste organoleptic test (4,978 which means very favorable). Storage 3, 5, did not have significant effect on nutritional levels.
Co-Authors Apul Sitohang Candra Sigalingging Carolina Zagoto Daeli, Willharticer Kartika Delima Panjaitan Desni Siliawati Br Brahmana Desni Siliawati Br Brahmana Dewi Restuana Sihombing Einsten, Albert Erin Alawiyah Siregar, Erin Alawiyah Gulo, Historis Herla Rusmarilin Herla Rusmarilin Herla Rusmarlin Hotnida Sinaga Hotnida Sinaga Hutabarat, Elisabeth Isti Pricilia Maria, Putri Maruba Pandiangan Putri Maria Sihole, Rospika Simanullang, Togi Sirait, Lasmaida Siregar, Tuti Wardani Siregar, Yen Cendiana Sitohang , Aryanto Y. Situmorang, Reonaldo Telaumbanua, Agusmerlina