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Review: Karakterisasi Modifikasi Bahan Aktif Farmasi Menjadi Kokristal Menggunakan Instrument Ftir, Sem, Xrd, Dan Dsc Muhamad Reza Pahlevi; Ratu Fania Aprilyanti; Ariqa Hidayatun Nisa; Aliyya Kurniasih Agustiani; Nurul Rahmalia; Garnadi Jafar; Novaliana Devianti Sagita
Jurnal Sains Farmasi Dan Kesehatan Vol. 2 No. 3 (2025): Januari - April
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62379/jfkes.v2i3.2124

Abstract

Kokristalisasi merupakan salah satu teknik yang berkembang dalam modifikasi bahan aktif farmasi untuk meningkatkan karakteristik fisikokimia dari bahan aktif, khususnya yang memiliki kelarutan rendah. Penelitian ini bertujuan untuk mengevaluasi pengaruh metode karakterisasi, yaitu Fourier Transform Infrared (FTIR), Scanning Electron Microscopy (SEM), X-ray Diffractometry (XRD), dan Differential Scanning Calorimetry (DSC), terhadap kualitas kokristal bahan aktif farmasi dari tahun 2015 hingga 2024. Metode penelusuran pustaka dilakukan melalui Google Scholar. Hasil tinjauan literatur menunjukkan bahwa setiap teknik karakterisasi memiliki peran spesifik dalam memahami perubahan struktur dan sifat fisikokimia kokristal, seperti peningkatan kelarutan, stabilitas termal, dan morfologi permukaan. Berdasarkan hasil analisis pustaka, metode FTIR, SEM, XRD, dan DSC memberikan kontribusi penting dalam optimasi kualitas kokristal, yang berpotensi meningkatkan bioavailabilitas dan efektivitas bahan aktif farmasi.
Transformasi Jagung Manis menjadi Produk Bernilai Tambah: Pemberdayaan Ibu Posyandu melalui Inovasi Nugget Jagung Astira Kosmawati; Helen Fitri Novianti; Ratu Fania Aprilyanti; Destia Tresna Prima; Ajeng Pramesti; Jajang Japar Sodik; Entris Sutrisno; Mia Nisrina A; Fenti Fatmawati; Wempi Budiana
ARDHI : Jurnal Pengabdian Dalam Negri Vol. 3 No. 4 (2025): ARDHI : Jurnal Pengabdian Dalam Negri
Publisher : Asosiasi Riset Pendidikan Agama dan Filsafat Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/ardhi.v3i4.1420

Abstract

Corn (Zea mays L.) is an important commodity in Indonesia, but in Citaman Village, Nagreg District, its utilization is still limited to fresh sales with low added value. To address this issue, a community service program was implemented that focused on empowering village women through training in processing corn into corn nuggets as an innovative product with economic value. The activity was designed with a community-based participatory approach that included coordination with village officials, extension sessions, processing demonstrations, hands-on practice, and evaluation through pre- and post-training questionnaires. The results of the activity showed that more than 85% of participants were very satisfied and more than 80% expressed a high interest in developing corn nuggets as a small-scale business opportunity. These findings indicate a significant increase in participants' knowledge, skills, and entrepreneurial motivation. The corn nugget innovation is not only a means of optimizing the use of local commodities, but is also relevant to the global trend of plant-based foods and supports the achievement of the Sustainable Development Goals (SDGs), specifically Zero Hunger, Decent Work and Economic Growth, and Responsible Consumption and Production. Overall, this program proves that local food-based innovation can be used as a model for replicating community empowerment that contributes to strengthening economic resilience while encouraging sustainable development in rural areas.