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All Journal JOPS (Journal Of Pharmacy and Science) Jurnal Pengabdian Masyarakat Tjut Nyak Dhien
Ningrum, Siti Rahmi
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Religion Biochemistry, Genetics & Molecular Biology Education Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences

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Activity Antibacterial Assay of Coffee Mistletoe Leaves (Loranthus Ferrugineus Roxb) Ethanol Extract is Against Bacteria Staphylococcus aureus and Escherichia coli Ningrum, Siti Rahmi; Dachi, Kanne; Saputri, Muharni
JURNAL FARMASI DAN MAKANAN Vol 7 No 1 (2023): Journal of Pharmacy and Science
Publisher : LPPM Universitas Abdurrab

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Abstract

Coffee mistletoe (Loranthus ferrugineus Roxb) is a plant that has been researched globally and contains metabolite compounds such as flavonoids, tannins, saponins, and alkaloids, which have been extensively researched to have natural antimicrobial and antioxidant effects. For centuries, mistletoe has been widely used in traditional medicine as an anti-cancer agent for diarrhea and other infectious diseases. The study's goals are to find out what kind of metabolite compounds are in the ethanol extract of mistletoe coffee leaves and how well that extract kills Staphylococcus aureus and Escherichia coli bacteria. This research method is experimental, which includes collecting plant material, identifying plants, processing samples of coffee mistletoe into an ethanol extract of coffee mistletoe with a 96% ethanol solvent, and then testing phytochemical screening against coffee mistletoe simplisa. Antibacterial activity of an ethanol extract of coffee mistletoe against Staphylococcus aureus and Escherichia coli bacteria using the well diffusion test method. The ethanol extract of coffee mistletoe provides phytochemical screening results, including phenyl, terpenoids, and alkaloids. From the test results, it can be seen that the ethanol extract of coffee mistletoe can kill bacteria with the inhibitory power value of the extract on Staphylococcus aureus and Escherichia coli bacteria, with a minimum inhibitory power of 7.5 mm at a concentration of 3.125 mg/ml against Staphylococcus aureus and 8.9 mm at a concentration of 3.125 mg/ml against Escherichia coli bacteria. Judging from the inhibitory zone value, it is in the weak category for the lowest concentration in inhibiting the growth of Staphylococcus aureus and Escherichia coli bacteria.
Pembuatan Pelembab Bibir dari Bahan Alam Bagi Masyarakat Kelurahan Pekan Bahorok Zebua, Nilsya Febrika; Nerdy, Nerdy; Razali, Mariany; Ningrum, Siti Rahmi
ABDIMASKU : Jurnal Pengabdian Masyarakat UTND Vol 4 No 1 (2025): Edisi Januari 2025 - Juni 2025
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/jpmtnd.v4i1.1567

Abstract

Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan pemahaman dan keterampilan masyarakat dalam pembuatan pelembab bibir berbahan alami sebagai alternatif perawatan bibir yang aman. Metode yang digunakan dalam kegiatan ini meliputi ceramah, diskusi, dan praktik langsung pembuatan pelembab bibir. Kegiatan ini dilaksanakan di Kelurahan Pekan Bahorok, Kecamatan Bahorok, Kabupaten Langkat, dengan peserta sebanyak 20 orang yang dibagi dalam dua kelompok. Proses pembuatan pelembab bibir dilakukan menggunakan bahan alami seperti shea butter, beeswax, olive oil, dan cocoa butter. Evaluasi dilakukan melalui pre-test dan post-test untuk mengukur peningkatan pemahaman peserta, serta kuesioner untuk menilai kepuasan terhadap kegiatan. Hasil evaluasi menunjukkan peningkatan pemahaman masyarakat mengenai manfaat pelembab bibir dari 70% menjadi 90%, bahan alami yang dapat digunakan mencapai 100%, dan pemahaman tentang penyebab bibir pecah-pecah meningkat menjadi 80%. Selain itu, 90% peserta memahami bahwa pelembab bibir dapat digunakan pada bagian tubuh lainnya. Hasil kuesioner evaluasi menunjukkan bahwa peserta merasa puas dengan pelatihan, dengan 90% menyatakan bahwa media yang digunakan menarik dan materi mudah dipahami. Kesimpulannya, kegiatan ini berhasil meningkatkan wawasan masyarakat mengenai pembuatan dan manfaat pelembab bibir berbahan alami serta pentingnya menjaga kesehatan bibir.
Co-Authors Dachi, Kanne Nerdy, Nerdy Nilsya Febrika Zebua, Nilsya Febrika Razali, Mariany Saputri, Muharni