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All Journal Community Development Journal: Jurnal Pengabdian Masyarakat Journal of Pharmaceutical and Sciences.
Humairah, Dwina Angelina
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health

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Pelapisan (Edible Coating) Kitosan Cangkang Bekicot terhadap Mutu Fisikokimia Terung Belanda (Solanum betaceum) Humairah, Dwina Angelina; Ridwanto, Ridwanto; Dalimunthe, Gabena Indrayani; Pulungan, Ainil Fithri
Journal of Pharmaceutical and Sciences JPS Volume 8 Nomor 2 (2025)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v8i2.908

Abstract

Background: Chitosan, a natural polysaccharide derived from chitin deacetylation, shows potential as a natural edible coating to extend the shelf life of perishable fruits. Utilizing giant African snail (Achatina fulica) shells as a chitosan source offers a sustainable solution to reduce biological waste while replacing synthetic chemicals in food preservation. Objective: This study aimed to analyze the effectiveness of snail shell chitosan as an edible coating in maintaining the physicochemical quality of tamarillo (Solanum betaceum) during storage. Methods: Chitosan was isolated from snail shells and applied at concentrations of 10%, 20%, and 30%. Antibacterial activity against Staphylococcus aureus and Pseudomonas aeruginosa was tested using the disc diffusion method. Physicochemical parameters including weight loss, moisture loss, color, pH, total acidity, vitamin C content, and total soluble solids (TSS) were measured over 7 days of storage. Results: Chitosan demonstrated strong to very strong antibacterial activity, with the largest inhibition zones at 30% concentration (29 mm for S. aureus; 33.8 mm for P. aeruginosa). The 30% chitosan treatment yielded optimal results: lowest weight loss (3.15%), moisture loss (5.75%), pH (7.72), total acidity (16.44%), and TSS (1.350). Vitamin C retention was significantly higher in the 30% chitosan group (551.47 mg/100g) compared to control (416.53 mg/100g), confirming its effectiveness in inhibiting oxidation. Conclusion: 30% snail shell chitosan proved effective as an edible coating for maintaining tamarillo's physicochemical quality, while providing a natural and sustainable solution for the food industry.
POTENSI JAMU KUNYIT ASAM DALAM MENINGKATKAN PENDAPATAN EKONOMI MASYARAKAT DESA SIPISPIS KECAMATAN SIPISPIS KABUPATEN SERDANG BEDAGAI Dewi, Sri Kumala Dewi; Zahara, Alfi Indah; Humairah, Dwina Angelina; Maulidya, Tahnia; Widya, Rizka; Napitupulu, Hikmah; Falahi, Adrial; Lubis, Tukimin
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 5 No. 1 (2024): Volume 5 No 1 Tahun 2024
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v5i1.24003

Abstract

Obat tradisional Indonesia yang terbuat dari bahan alami yang merupakan budaya warisan yang telah diwariskan secara turun-temurun dari generasi ke generasi yang dikenal dengan sebutan jamu. Salah satu masalah yang ditemukan adalah kurangnya inovasi dan penurunan kualitas produk jamu yang akan dijual setiap tahun karena pembuatan jamu dilakukan secara sederhana dan tradisional. Selain itu, pemahaman konsumen tentang kandungan dan khasiat jamu yang dijual rendah, yang mengakibatkan penurunan minat konsumen terhadap produk tersebut. Tujuan umum dari kegiatan kerja kuliah nyata ini adalah untuk membagikan informasi dan pengetahuan tentang inovasi dan peningkatan kualitas jamu yang dijual oleh masyarakat desa sipispis.Penelitian ini menyelidiki bagaimana potensi Jamu Kunyit Asam untuk meningkatkan pendapatan masyarakat Desa Sipispis. Penelitian ini melakukan pengumpulan data dengan mewawancarai masyarakat Desa Sipispis. Hasilnya menunjukkan bahwa jamu ini, yang dibuat dari bahan alami dan warisan budaya, dapat meningkatkan pendapatan masyarakat Desa Sipispis.
Co-Authors Adrial Falahi Dewi, Sri Kumala Dewi Fithri Pulungan, Ainil Gabena Indrayani Dalimunthe Lubis, Tukimin Maulidya, Tahnia Napitupulu, Hikmah Ridwanto Ridwanto Widya, Rizka Zahara, Alfi Indah