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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Nusantara Hasana Journal Journal Of Human And Education (JAHE)
Sigalingging, Candra
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Nursing Physics Social Sciences Other

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Simultaneous Analysis of Preservatives in Beverages Samples Using High Pressure Liquid Chromatography Situmeang, Tetty Uli Oktaviana; Silalahi, Jansen; Sinaga, Hotnida; Sigalingging, Candra
Jurnal Penelitian Pendidikan IPA Vol 11 No 7 (2025): July
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i7.9018

Abstract

The development of ways to test the quantities of preservatives in beverages is required, since they are often included in these drinks. It is important to keep an eye on the amount of preservatives used in drinks since several research have shown that they may cause a variety of disorders. The researchers in this study set out to find out how much sodium benzoate and potassium sorbate were in various drinks sampled from the city of Medan. They also wanted to make sure their analytical approach was sound.This study used a reversed-phase HPLC technique using an Eclipse plus C18 column measuring 250 x 4.6 mm and 5 μm, a phosphate buffer mobile phase with a pH of 5, a 70:30 ratio of metanol, and a flow rate of 1.0 ml/minute. The linearity test passed with a coefficient of determination (R2) of 0.99998 - 0.99999, as shown in the method validation results. A range of 0.2541-0.31101 mg/kg was observed for the LOD values. There was an intermediate accuracy of 0.24% to 0.28%, a percent RSD of the repetability values ranging from 0.21% to 0.24%, and a LOQ from 0.8469 to 1,0338 mg/kg. An average of 99.95% to 104.52% recovery was the outcome. Beverage sweetener determination using the described approach has been a success.
PENERAPAN MESIN TEKNOLOGI PASTEURISASI SUSU KAMBING PADA UMKM TANAH JAWA DI SIMALUNGUN Sigalingging, Candra; Sigalingging, Riswanti; Harahap, Siti Nurlani
Nusantara Hasana Journal Vol. 5 No. 4 (2025): Nusantara Hasana Journal, September 2025
Publisher : Yayasan Nusantara Hasana Berdikari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59003/nhj.v5i4.1679

Abstract

The limited understanding of MSME partners regarding pasteurization technology, particularly better pasteurization equipment, results in poor pasteurization outcomes and frequent spoilage of milk during goat milk production, such as during the milking process, pasteurization, and spoilage of goat milk due to harmful bacteria. Goat milk often spoils due to bacterial contamination and a lack of hygiene during the goat milk production process, making the milk easily damaged and its shelf life very short. and the lack of education regarding dairy product diversification, bookkeeping management, and halal certification are obstacles to the development of MSMEs. The purpose of this service is to provide milk pasteurization machinery, conduct training, and introduce modern milk pasteurization machine technology that can increase the production of goat milk by the Geshine House Partners. This service was carried out as one solution to the problems faced by partners thru training on the use of pasteurization technology, bookkeeping management, PIRT (Home Industry Permit), halal certification, and the provision of milk pasteurization equipment. The activities were conducted thru training on the use of pasteurization technology, business bookkeeping management, and halal certification training. The use of a milk pasteurization machine has improved the quality of goat milk production from Mitra's business, and has made the packaging process easier to maintain shelf life, thus optimizing the productivity of Geshine's house goat milk production.
Penerapan Teknologi Pengemasan Mengunakan Mesin Vacum Sealer Dan Countinuous Band Sealer Pada Produk UMKM Ladang Bambu Sigalingging, Candra; Sigalingging, Riswanti; Khairani, Siti
Journal Of Human And Education (JAHE) Vol. 4 No. 5 (2024): Journal of Human And Education (JAHE)
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jh.v4i5.1674

Abstract

Minimnya pemahaman mitra UMKM mengenai teknologi pengemasan, khususnya alat mesin pengemas yang lebih efisien, mengakibatkan hasil kemasan yang kurang menarik dan sering mengalami kerusakan dalam produksi keripik, seperti proses pengemasan, durasi pengemasan dan ketidakatraktifan kemasan. Keripik sering mengalami kerusakan akibat infiltrasi udara ke dalam kemasan yang dilakukan melalui pengemasan manual using head sealer serta kurangnya edukasi mengenai manajemen pembukuan dan sertifikasi halal menjadi penghambat berkembangnya UMKM. Tujuan pengabdian ini adalah menyediakan alat pengemas, melaksanakan pelatihan, dan memperkenalkan teknologi pengemasan modern yang dapat meningkatkan produksi keripik singkong dan pisang yang dihasilkan oleh Mitra Cemilan Wety. Pengabdian ini dilaksanakan sebagai salah satu solusi dari permasalah yang dihadapi mitra melalui pelatihan penggunaan teknologi pengemasan, manajemen pembukuan, PIRT, sertifikasi halal, serta penyediaan alat mesin vacuum sealer dan mesin continuous band sealer. Pelaksanaan kegiatan dilakukan melalui pelatihan penggunaan teknologi pengemasan, manajemen pembukuan usaha, dan pelatihan sertifikasi halal. Penggunaan alat mesin vacuum sealer dan mesin continuous band sealer telah meningkatkan kualitas produksi keripik singkong dari usaha Mitra, serta mempermudah proses pengemasan, sehingga produktivitas produksi keripik cemilan Wety semakin optimal.
Making Processed White Bread Products into Healthy Snacks in the Tahfidzul Qur'an Amanah Middle School Environment Khairani, Siti; Harahap, Siti Nurlani; Simbolon, Heri Yusuf; Sigalingging, Candra; Sarumaha, Demonius; Lubis, Ruhilah
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 9 No. 2 (2024): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/abdimastalenta.v9i2.19578

Abstract

Snacks play an important role in providing energy and other nutritional intake for school-aged children. Children's consumption of snacks is expected to contribute energy and other nutrients that are useful for children's growth. Bread is a food that is popular with people because it has a simple shape, so it is often chosen as a breakfast food before starting daily activities or as a snack to fill the stomach before the actual meal time arrives. Community service activities are carried out at Tahfidzul Qur'an Amanah Middle School in Sei Mencirim, Deli Serdang Regency. The aim is to increase students' understanding of the importance of healthy snacks and the potential dangers of additives contained in processed foods. This activity was carried out on December 7, 2023, including a pre-test to assess students' knowledge about healthy snacks, a comprehensive educational session about the importance of a healthy diet and the dangers of additives, as well as a post-test to evaluate the effectiveness of the intervention. Apart from that, practical demonstrations were carried out on how to turn bread into healthier snacks, especially chocolate rolls. The results of the pre-test and post-test show a significant increase in students' understanding of healthy snacks. The success of this activity shows the potential of similar interventions in promoting health education and better eating habits among school students.
Co-Authors Harahap, Siti Nurlani Jansen Silalahi Khairani, Siti Lubis, Ruhilah Riswanti Sigalingging Sarumaha, Demonius Simbolon, Heri Yusuf Sinaga, Hotnida Situmeang, Tetty Uli Oktaviana