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DETERMINATION OF VITAMIN C CONTENT IN BELL PEPPER (Capsicum annuum L.) WITH DIFFERENT PROTIC POLAR SOLVENT BY UV-VIS SPECTROSCOPY Afnani, Fawait; Yanti, Jamilah Hamidi; Pratiwi, Wiwit Sri Werdi
Jurnal Kimia Riset Vol. 8 No. 2 (2023): December
Publisher : Universitas Airlangga, Campus C Mulyorejo, Surabaya, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jkr.v8i2.44865

Bell pepper can be an antioxidant and has many health benefits because of the high content of vitamin C. Vitamin C contents in yellow and orange bell peppers were extracted using different protic polar solvents and analyzed using the UV-Vis Spectrophotometry method. In this research, the bell peppers were extracted using the maceration technique for two days in 90% concentration of solvents (methanol and ethanol, respectively). Subsequently, the maximum wavelength was determined, and then 100 ppm ascorbic acid was used as a standard solution to analyze vitamin C content. Linearity based on a calibration curve is used to obtain the correlation coefficient of concentration between the standard solution and vitamin C levels in the sample. The result of UV-Vis spectroscopy analysis of this sample shows 373.5 nm of Î»max. The linearity is shown in the equation y = 0.0006 x + 0.019. The vitamin C content in all samples had significant differences based on randomized complete block design (RCBD) test result with α = 0.05. The vitamin C level in the yellow pepper sample with an ethanol solvent (340 mg/100 g) was higher than that of the orange pepper sample with ethanol (251 mg/100 g). Meanwhile, the vitamin C content in the sample of yellow peppers with methanol solvent (562.5 mg/100 g) was smaller than that of orange peppers with methanol solvent (757.5 mg/100 g). These contents indicated a different result in the level sources of vitamin C, even if the maceration process used a solvent with a higher dielectric constant.

Edukasi Produk Jajanan yang Dapat Merusak Gigi pada Anak Usia Sekolah di SD Islam Kreatif The Naff Kediri Lukis, Prima Agusti; Hariyani; Fitria, Faizatul; Gustina, Mara; Afnani, Fawait
Journal of Science and Social Development Vol. 7 No. 2 (2024): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jssd.v7i2.1524

Consumption of sugary, acidic, and refined carbohydrate-rich foods and drinks is a major cause of tooth decay, increasing dental caries among children. This community service program aims to raise awareness, especially among school-aged kids, about the dangers of such snacks. Through an educational approach, leaflets about harmful snacks like candy, soda, and other sugary treats were distributed. Pre- and post-intervention questionnaires measured participants' understanding. Initially, most children were unaware of the dental health risks of sugary snacks. After the intervention, knowledge about toothdecay-causing snacks increased by 95%, alongside a better grasp of healthy habits to maintain dental health. Early education on proper food choices and dental care can reduce dental caries prevalence among children. This program successfully boosted dental health awareness in the elementary school environment.

Edukasi Produk Jajanan yang Dapat Merusak Gigi pada Anak Usia Sekolah di SD Islam Kreatif The Naff Kediri Lukis, Prima Agusti; Hariyani; Fitria, Faizatul; Gustina, Mara; Afnani, Fawait
Journal of Science and Social Development Vol. 7 No. 2 (2024): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jssd.v7i2.1524

Consumption of sugary, acidic, and refined carbohydrate-rich foods and drinks is a major cause of tooth decay, increasing dental caries among children. This community service program aims to raise awareness, especially among school-aged kids, about the dangers of such snacks. Through an educational approach, leaflets about harmful snacks like candy, soda, and other sugary treats were distributed. Pre- and post-intervention questionnaires measured participants' understanding. Initially, most children were unaware of the dental health risks of sugary snacks. After the intervention, knowledge about toothdecay-causing snacks increased by 95%, alongside a better grasp of healthy habits to maintain dental health. Early education on proper food choices and dental care can reduce dental caries prevalence among children. This program successfully boosted dental health awareness in the elementary school environment.

Utilitas Aliran Air Sungai Mendukung Potensi Ketahanan Energi (Power Supply) Skala Mikrohidro di Desa Bedadung Kabupaten Jember Afnani, Fawait; Bahariawan, Amal; Ihsan Alfarizi, Muhammad; Nurhadi, Didik; Zainal Abidin, Ahmad
Journal of Science and Social Development Vol. 8 No. 1 (2025): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jssd.v8i1.1768

Energy shortages remain a major challenge for remote communities, impacting sustainable economic development. Micro-hydropower plants (PLTMH) utilizing flowing water resources offer an efficient and cost-effective renewable energy solution, especially for small-scale electricity needs (<100 kW). a community-based service research project in Bedadung Village, Jember Regency, examined the application of Archimedes screw turbines in PLTMH with variations in the immersion levels of the waterwheel (0.5 and 0.75 of the wheel diameter) and measurements taken at different time intervals. Simulation results showed that a waterwheel immersion of ¾ below the water surface produced an average rotation of 476.27 rpm and a voltage of 12.75 V, which was more optimal for meeting the electricity needs of the local community, particularly in tourist locations and commercial areas. A participatory approach and learning-by-doing methods enhanced community understanding of local resource potential while sustainably building energy and economic self-reliance. This study emphasizes the importance of turbine design adjustments and water resource management for the technical and ecological sustainability of PLTMH in remote areas.

Implementasi Teknologi Deep Frying dan Spinning Machine dalam Efisiensi Produksi Keripik Pisang di UMKM Aidaa Desa Arjasa, Jember Fadhila, Putu; Rosyadi, A.; Rakhmadevi, Ade; Afnani, Fawait; Dewi, Putri; Rasmiyana
Journal of Community Development Vol. 6 No. 1 (2025): August
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v6i1.1727

Keripik Aidaa merupakan salah satu UMKM di Desa Arjasa, Kecamatan Arjasa, Kabupaten Jember. UMKM ini memiliki produk potensial berupa keripik pisang. Proses produksi telah dilakukan dengan metode tradisional yakni menggoreng dengan wajan besar dan ditiriskan menggunakan saringan. Namun belum ada upaya pemanfaatan teknologi untuk mengefisiensikan produksi keripik pisang. Kegiatan pelatihan teknologi deepfrying dan spinning machine diharapkan dapat meningkatkan pengetahuan umkm keripik aidaa tentang teknologi pengolahan keripik pisang yang lebih efisien waktu dan bahan minyak, serta memperbaiki kualitas produk dan umur simpan. Kegiatan pelatihan dilaksanakan pada tanggal 12 Agustus 2025 di UMKM Keripik Aidaa yang diikuti oleh pemilik dan karyawan UMKM Keripik Aidaa. Materi tentang teknologi pengolahan dengan teknologi deepfrying dan spinning machine disampaikan melalui presentasi yang dilanjutkan dengan demonstrasi pembuatan. Hasil dari pelatihan adalah tersampaikannya materi tentang teknologi deepfrying dan spinning machine kepada pemilik dan karyawan UMKM Keripik Aidaa. Materi yang disampaikan diharapkan dapat membantu kegiatan produksi dan pengembangan usaha UMKM Keripik Aidaa, terutama dalam efisiensi produksi.

Pelatihan Pembuatan Wedang Uwuh sebagai Upaya Pemberdayaan UMKM Berbasis Herbal di Desa Wates, Kabupaten Kediri Fitria, Faizatul; Lukis, Prima Agusti; Arifah, Farida Noor; Afnani, Fawait
Journal of Science and Social Development Vol. 8 No. 2 (2025): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/

This community service program aimed to enhance the knowledge and skills of residents in Wates Village, Kediri Regency, in processing traditional herbal beverages, specifically wedang uwuh, as an effort to empower local micro, small, and medium enterprises (MSMEs). Wedang uwuh is a traditional Javanese drink made from a mixture of spices such as ginger, cloves, cinnamon, secang wood, pandan leaves, and rock sugar, which not only carries cultural value but also contains bioactive compounds such as flavonoids and phenolics that act as antioxidants. The potential of Wates Village as a herbal center, supported by its jamu tradition and diverse MSMEs, provided the foundation for this training program. Methods included initial observation, coordination with village officials and student volunteers, counseling on the health benefits of herbal ingredients, demonstration of hygienic preparation techniques, and training in packaging and labeling products. Evaluation was conducted through pretests and posttests with 27 participants to measure improvements in knowledge and skills. Results showed an increase in average scores from 56.30 to 59.26, although not statistically significant, while qualitative observations indicated greater confidence and interest among participants in developing herbal beverage businesses independently. This training had a positive impact on community understanding, skills, and motivation, serving as an initial step toward establishing herbal-based MSMEs in Wates Village.

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