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All Journal Pena Medika : Jurnal Kesehatan Dharma Jnana Cakrawala: Jurnal Pengabdian Masyarakat Global Journal of Biomedical Sciences and Health
Juniati Binti Lukman
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Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Veterinary

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Pembuatan Dan Peyuluhan Manfaat Virgin Coconut Oil Dalam Bidang Kesehatan Sebagai Alternatif Pengobatan Herbal Pada Kelurahan Kalegowa Kabupaten Gowa Miladiarsi; Wahdaniar; Ade Irma; Hijral Aswad; Juniati Binti Lukman; Alief Ihram Fatany; Arafah Nurfadillah; Tenri Ayu Adri
Jurnal Dharma Jnana Vol. 2 No. 2 (2022): JURNAL DHARMA JNANA
Publisher : Fakultas Ekonomi dan Bisnis Universitas Mahasaraswati Denpasar

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Abstract

Virgin coconut oil (VCO) adalah minyak kelapa yang diekstraksi dan bermanfaat bagi kesehatan. VCO dibuat dengan kopra, atau daging kelapa kering yang dikeluarkan dari cangkang dan ditekan untuk mengekstrak minyak alami. Pengabdian ini bertujuan untuk memberikan edukasi kepada masyarakat mengenai pembuatan dan pemanfaatan VCO sebagai alternatif pengobatan herbal. Kegiatan ini dilakukan di kelurahan Kalegowa yang keseharian masyarakatnya sering meakukan kegiatan di kantor lurah dengan memanfaatkan sumberdaya alam yang ada dan mudah untuk didapatkan. Metode yang dilakukan pada pengabdian ini yaitu memberikan solusi dan pengetahuan khususnya di bidang kesehatan mengenai pemanfaatan VCO sebagai obat alternatif herbal. Melalui kegiatan ini dapat meningkatkan pengetahuan masyarakat untuk memahami tehnik pembuatan VCO dan manfaatnya. Peserta dalam program pengabdian ini sangat antusias untuk menerima dan meaksanakan setiap tahapan yang diajarkan.
Proses Pembuatan Sabun Cair Berbahan Baku Pepaya (Carica papaya L.) dan Desain Produk menggunakan Aplikasi Canva Nur Insani Amir; Arafah Nurfadillah; Ade Irma; Juniati Binti Lukman; Muh. Fadli
Cakrawala: Jurnal Pengabdian Masyarakat Global Vol. 2 No. 3 (2023): Cakrawala: Jurnal Pengabdian Masyarakat Global
Publisher : Universitas 45 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30640/cakrawala.v2i3.1507

Abstract

Soap is a substance whose majority of its raw materials come from chemicals and use as body cleanser. Soap can be said as an item that must be fulfilled considering its very vital function. Papaya (Carica papaya L.) is a plant that contains secondary metabolites that have important functions for the body such as alkaloids, capin carikaxanthin, papain, saponins, flavonoids and tannis which have pharmacological effects as antibacterial. This activity is descriptive and experimental in nature, starting from the process of delivering material, question and answer sessions, carrying out experimental processes, packing processes and product designs. The purpose o this study is that students can find out the process of making soap made from papaya, which is a home industry-based production process.
KARAKTERISASI KOLAGEN TULANG IKAN CAKALANG (Katsuwonus pelamis) DENGAN HIDROLISIS MENGGUNAKAN PELARUT ETANOL Wa Melati Melati; miladiarsi; Juniati binti Lukman
Journal of Biomedical Sciences and Health (JBSH) Vol. 2 No. 2 (2025): Volume 2 Nomor 2 Agustus 2025
Publisher : Universitas Karya Husada Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34310/a9y5bf93

Abstract

Kolagen merupakan salah satu jenis protein yang banyak terkandung di jaringan hewan salah satunya yaitu ikan cakalang Tulang ikan cakalang kaya akan nutrisi, mengandung 15 jenis asam 20,15% protein dan sekitar 30% adalah kolagen. Tulang ikan cakalang dapat dimanfaatkan sebagai sumber kolagen alternatif. Tujuan utama dari penelitian ini adalah untuk mengetahui nilai rendemen kolagen yang dihasilkan dari ekstrak tulang ikan cakalang menggunakan pelarut Etanol. Penelitian ini merupakan desain penelitian kuantitaf dengan jenias penelitian eksperimental. Tulang ikan cakalang di rendam menggunakan etanol 95% selama 37 jam. Dihasilkan nilai rendemen kolagen 9,76%, kadar air sebanyak 1,01 % dan kadar abu sebanyak 0,036 % nilai tersebut masih memenuhui satnadar SNI kolagen, kadar protein yang di daptkan pada penelitian ini yaitu sebanyak 0,996% dan hasil FTIR pada penenlitian ini di dapatkan gugus fungsi Amida A, B, I, II, dan III. Hal ini menunjukkan bahawa hasil dari penelitian benar-benar kolagen dan belum terdenaturasi menjadi gelatin. Kata Kunci : Kolagen, Protein, Tulang ikan cakalang (Katsuwonus pelamis), Etanol   Collagen is one type of protein that is widely contained in animal tissues, one of which is skipjack. Skipjack bones (K. pelamis) are rich in nutrients, containing 15 types of acids 20.15% protein and about 30% is collagen. Skipjack bones can be utilized as an alternative collagen source. The main objective of this study was to determine the yield value of collagen produced from skipjack bone extract using Ethanol solvent. This research is a quantitative research design with experimental research type. Tuna bones were soaked using 95% ethanol for 37 hours. The resulting collagen yield value is 9.76%, water content is 1.01% and ash content is 0.036%, this value still meets the SNI collagen level, the protein content obtained in this study is 0.996% and the FTIR results in this research obtained the NH, NH, CH, C=O and C-N functional groups. This shows that the results of the study are really collagen and have not been denatured into gelatin. Keywords: Collagen, Protein, Skipjack tuna (Katsuwonus pelamis) bones, Ethanol
CHARACTERIZATION OF LACTIC ACID BACTERIA FROM CHAO PANGKEP FOOD FERMENTATION PRODUCTS Iswan Ardeni; Ade Irma; Juniati binti Lukman
Journal of Biomedical Sciences and Health (JBSH) Vol. 2 No. 2 (2025): Volume 2 Nomor 2 Agustus 2025
Publisher : Universitas Karya Husada Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34310/26e37b52

Abstract

Chao merupakan makanan fermentasi tradisional khas Kabupaten Pangkep, Sulawesi Selatan, yang dibuat dari campuran ikan, nasi, dan garam. Proses fermentasi pada Chao menghasilkan lingkungan yang mendukung pertumbuhan bakteri asam laktat (BAL), yaitu mikroorganisme yang berperan penting dalam pengawetan, pembentukan cita rasa, dan berpotensi sebagai probiotik. Penelitian ini bertujuan untuk mengisolasi dan mengkarakterisasi BAL dari Chao berdasarkan ciri morfologi, mikroskopis, serta sifat biokimia dan fisiologis. Isolasi dilakukan menggunakan media MRS agarengan ocal pengenceran bertingkat, sedangkan karakterisasi mencakup uji morfologi koloni, pewarnaan Gram, bentuk sel, uji katalase, TSIA, sitrat, indol, motilitas, dan ketahanan terhadap kondisi asam. Hasil menunjukkan terdapat 16 isolat dengan morfologi koloni seragam. Sebagian besar ocale menunjukkan karakteristik khas BAL, seperti Gram positif, berbentuk basil, dan katalase ocale. Beberapa ocale juga mampu beradaptasi pada lingkungan asam dan memfermentasi gula tertentu. Temuan ini menunjukkan bahwa Chao Pangkep merupakan sumber potensial ocale BAL ocal yang dapat dikembangkan lebih lanjut untuk aplikasi pangan fungsional maupun bioteknologi. Kata Kunci : Bakteri Asam laktat, Chao, Fermentasi Tradisional, Karakterisasi, Probiotik ABSTRACT Chao is a traditional fermented food from Pangkep Regency, South Sulawesi, made from a mixture of fish, rice and salt. The fermentation process in Chao produces a favorable environment for the growth of lactic acid bacteria (LAB), which are microorganisms that play an important role in preservation, flavor formation, and potentially as probiotics. This study aimed to isolate and characterize LAB from Chao based on morphological, microscopic, and biochemical and physiological characteristics. Isolation was done using MRS agar media with multistage dilution technique, while characterization included colony morphology test, Gram staining, cell shape, catalase test, TSIA, citrate, indole, motility, and resistance to acidic conditions. The results showed there were 16 isolates with uniform colony morphology. Most of the isolates showed typical LAB characteristics, such as Gram positive, bacillus-shaped, and catalase negative. Some isolates were also able to adapt to acidic environments and ferment certain sugars. These findings suggest that Chao Pangkep is a potential source of local LAB isolates that can be further developed for functional food and biotechnology applications Keywords: Lactic Acid Bacteria, Chao, Traditional Fermentation, Characterization, Probiotic
Antibacterial Activity of Lactic Acid Bacteria From Chao Pangkep Against The Growth of Pathogenic Bacteria Methicillin-Resistant Staphylococcus Aureus (MRSA) Ade Irma; Juniati Binti Lukman; Nur Insani Amir; Arafah Nurfadillah
Pena Medika : Jurnal Kesehatan Vol. 15 No. 2 (2025): PENA MEDIKA: JURNAL KESEHATAN
Publisher : Universitas Pekalongan

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Abstract

Chao is a traditional fermented food that comes from the Pangkep area. The microorganism that dominates Chao is the lactic acid bacteria (LAB). LAB bacteria belong to a group of probiotic bacteria that have many health benefits. Methicillin-Resistant Staphylococcus aureus (MRSA) bacteria are bacteria that cause infections whose prevalence is increasing. The purpose of this study is to explore LAB from Chao Pangkep as a new source to find LAB that can be used to treat MRSA infection. The research methods carried out were LAB isolate rejuvenation, lactic acid bacterial selection through hemolytic tests and antibacterial activity tests using the agar diffusion method (Kirby and Bauer disc diffusion). The test results showed that three LAB isolates, namely C2, C10, and C11, were γ-hemolytic (non-hemolytic) so they were not pathogenic. The three non-pathogenic isolates were subsequently used as LAB candidates for testing antibacterial activity. Antibacterial activity is shown by the presence of clear zones formed around bacterial colonies. The existence of LAB's ability as an antibacterial is due to the production of metabolite compounds. Therefore, the lactic acid (LAB) bacterial isolate with code C11 has antibacterial activity, so it can be used as a potential candidate to control pathogenic bacteria.
Co-Authors Ade Irma Alief Ihram Fatany Arafah Nurfadillah Ardeni, Iswan Hijral Aswad Iswan Ardeni Melati, Wa Melati Miladiarsi Muh. Fadli Nur Insani Amir Tenri Ayu Adri W, Wahdaniar Wa Melati Melati