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All Journal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Indonesian Journal of Global Health research
Widyantari, Anak Agung Ayu Sauca Sunia
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Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Education Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Nursing Public Health Social Sciences

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Pemanfaatan Bunga Kenop sebagai Minuman Herbal di Desa Adat Gerih, Badung, Bali: Utilization of Globe Amaranth Flowers as Herbal Drinks in Gerih Traditional Village, Badung, Bali Arsana, I Nyoman; Juliasih, Ni Ketut Ayu; Widyantari, Anak Agung Ayu Sauca Sunia; Sari, Ni Putu Dyah Sartika; Suwandani, Ni Made Ayu
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 5 (2024): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v9i5.6172

Abstract

Globe amaranth flowers (Gomphrena globosa L.) can be used as efficacious herbs in helping cure a disease or as a body refreshment drink. Local Balinese people must become more familiar with these flowers as herbal drinks. The community only uses it in a limited way for religious ceremonies. This flower can be developed as an herbal drink, so it can potentially add economic value to the flower. This activity aims to provide socialization and training on the processing of globe amaranth flowers as herbal drinks. This community service activity is done through counseling and training on making herbs. The results of the service activities received a positive response from the participants which was reflected in the evaluation results obtained, participants giving good and excellent responses to this service activity. The service program that has been implemented can increase the knowledge of the people of the local indigenous village about the benefits of globe amaranth flowers for health. Service activities have achieved the objectives; namely, the residents of local villages can process globe amaranth flowers into herbal tea products to increase productivity and economic value so that they can improve community welfare.
Evaluation of the Histamine Levels of Tuna (Euthynnus Affinis) Based on the Length of Storage and Its Implications for Health Noor, Thalia Anggrea; Sudaryati, Ni Luh Gede; Widyantari, Anak Agung Ayu Sauca Sunia
Indonesian Journal of Global Health Research Vol 6 No 4 (2024): Indonesian Journal of Global Health Research
Publisher : GLOBAL HEALTH SCIENCE GROUP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37287/ijghr.v6i4.3278

Abstract

Increased histamine levels in tuna (Euthynnus affinis) during storage may pose health risks to consumers. However, the effects of storage duration on histamine levels are not yet fully understood. Objective: This study aimed to evaluate the increase in histamine levels in mackerel based on its duration of storage at 4°C and its implications for public health. Methods: The experimental research had a completely randomized design. This study consisted of 7 treatment groups: negative control, positive control, and storage days 2, 4, 6, 8, and 10. Tuna were collected from the Kedonganan Fish Market and were randomly selected for inclusion in each group. Histamine levels were measured using a spectrophotometric method at a wavelength of 496 nm and analyzed using SPSS (USA, Chicago, IL) version 25.0 at a 95% confidence level (P <0.05). Results: There was a correlation between the length of storage and the increase in histamine levels in tuna (p = 0.001). The histamine levels in tuna on the second day of storage were 46.19 mg/kg, those on the fourth day were 46.57 mg/kg, those on the sixth day were 50.97 mg/kg, those on the eighth day were 54.76 mg/kg, and those on the tenth day were 58.52 mg/kg. The longer the tuna is stored, the higher the histamine levels are. The most striking increase occurred after the sixth day of storage. However, the histamine levels remained within the standard limits set by the government until the 10th day of storage. Conclusion: Storage for 4°C significantly increased histamine levels in tuna. The implications of this study include the need for fish storage management as well as the need for a consumer understanding of health risks due to prolonged fish storage and good fish selection.
Co-Authors I Nyoman Arsana, I Nyoman Ni Ketut Ayu Juliasih Ni Luh Gede Sudaryati Noor, Thalia Anggrea Sari, Ni Putu Dyah Sartika Suwandani, Ni Made Ayu