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All Journal Indonesian Journal of Pharmaceutical Education JUKESHUM: Jurnal Pengabdian Masyarakat
Sartika Daulay, Anny
Unknown Affiliation
Humanities Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences

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Penetapan Kadar Vitamin C dan Aktivitas Antioksidan Hasil Perasan Buah Jambu Biji Kristal Melinda, Reni; Sartika Daulay, Anny; Ridwanto, Ridwanto; Amin Nasution, Muhammad
Indonesian Journal of Pharmaceutical Education Vol 4, No 3 (2024): September-Desember 2024
Publisher : Jurusan Farmasi Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37311/ijpe.v4i3.28891

Abstract

Vitamin C or ascorbic acid, is a type of water-soluble vitamin derived from hexose. Ascorbic acid contains a chromophore group, which is sensitive to light or forms of electromagnetic radiation. In addition, ascorbic acid functions as an antioxidant and protector against free radicals. Vitamin C is an antioxidant vitamin that can ward off various extracellular free radicals. This antioxidant property comes from the -OH groups number 2 and 3 which are bound to the C atom with a conjugated double bond so that they can donate hydrogen ions to various oxidant compounds, such as free radicals. This study aims to determine the content of secondary metabolites from crystal guava juice (psidium guajava L.), to determine the levels of Vitamin C (psidium guajava L.), and to conduct antioxidant activity tests on crystal guava juice (psidium guajava L.). The stages of this study include sample processing, phytochemical screening, qualitative analysis examination, determining vitamin C levels and determining antioxidant activity using the DPPH method with a UV-Vis spectrophotometer. The results of the study showed that the levels of vitamin C in the squeezed crystal guava flesh were 0.59441 ± 0.00032 mg/g and in the squeezed crystal guava seeds 0.32062 ± 0.00064 mg/g. While the antioxidant activity with the IC50 results of the squeezed crystal guava flesh was 3751.3274 µg/mL in the squeezed crystal guava seeds 2785.2941 µg/mL and as a comparison, vitamin C with IC50 was 4.2539 µg/mL. It can be concluded that the levels of vitamin C in the squeezed crystal guava flesh were higher than in the squeezed crystal guava seeds. The strength of the antioxidant activity was very weak because the sample used was a squeeze obtained by filtering using flannel cloth.
Detection and Quantification of Rhodamine B in Loose Powder and Blush Cosmetic Products Munthe, Herlina; Sartika Daulay, Anny; Ridwanto, Ridwanto; Munandar Nasution, Haris
Indonesian Journal of Pharmaceutical Education Vol 5, No 2 (2025): May–August 2025
Publisher : Jurusan Farmasi Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37311/ijpe.v5i2.30832

Abstract

The use of decorative cosmetics such as loose powder and blush is increasingly widespread, raising concerns regarding the safety of the coloring agents used, particularly Rhodamine B. This study aimed to identify the presence and determine the levels of Rhodamine B in loose powder and blush cosmetic products using Thin Layer Chromatography (TLC) for qualitative analysis and High-Performance Liquid Chromatography (HPLC) for quantitative analysis. The HPLC method applied in this study was validated and showed good linearity, precision, and sensitivity in accordance with ICH guidelines. A total of 16 cosmetic samples were analyzed, and 3 samples were confirmed to contain Rhodamine B. The highest Rhodamine B level was found in sample X at 66.54 µg/g, followed by sample Z at 21.03 µg/g, and sample Y at 0.83 µg/g. These findings indicate that the presence of Rhodamine B in cosmetic products remains a concern. Therefore, it is necessary to strengthen regulatory supervision and increase public awareness to select safe cosmetic products that are officially registered by BPOM.
Health and Hand Hygiene Education at Ar-Rhida Kindergarten Through Interactive Activities: Edukasi Kesehatan dan Kebersihan Tangan di TK Ar-Rhida Melalui Aktivitas Interaktif Indrayani Dalimunthe, Gabena; Rani, Zulmai; Yuniarti, Rafita; Sari Lubis, Winda; Sartika Daulay, Anny
Jukeshum: Jurnal Pengabdian Masyarakat Vol. 5 No. 2 (2025): Edisi Juli 2025
Publisher : Universitas Haji Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51771/jukeshum.v5i2.1416

Abstract

Hand health and hygiene are important aspects in preventing disease transmission, especially in early childhood who are at high risk of infection due to poor hygiene habits. This Community Service (PKM) activity was carried out with the aim of improving the understanding and ability of early childhood children in maintaining hand hygiene through an interactive educational approach at Ar-Rhida Kindergarten. The method used included a game-based educational approach with 30 children aged 4 to 5 years old involved in this activity, which consisted of handwashing education sessions using songs, storybooks/picture posters, and direct practice simulations. Data collection techniques used included pre-tests and post-tests, as well as direct observation of children's behavior during the activity. The measurement tools for the success of the activity included a visual-based knowledge assessment sheet (pictures) and a checklist for observing handwashing behavior according to procedures. Based on the results of the activity, there was a significant increase of around 85% in the aspect of knowledge and skills in washing hands correctly after the implementation of the education, increasing by up to 90%. The conclusion of this activity is that interactive methods are effective in increasing awareness and skills of early childhood regarding hand health and hygiene. This program is recommended to be implemented sustainably by involving the active role of teachers and parents in supporting the formation of clean living habits from an early age.
UV–Vis Quantification of β-Carotene in Spinach under Raw and Boiled Conditions Damanik, Sumayyah; Sartika Daulay, Anny; Ridwanto, Ridwanto; Harun, Fathur Rahman
Indonesian Journal of Pharmaceutical Education Vol 5, No 3 (2025): September–December 2025
Publisher : Jurusan Farmasi Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37311/ijpe.v5i3.32374

Abstract

β-Carotene is a provitamin A with strong antioxidant activity but is unstable to heat and oxidation. This study aimed to determine the β-carotene content of green spinach (Amaranthus viridis L.) and red spinach (Amaranthus tricolor L.) under fresh and boiled conditions using UV–Vis spectrophotometry. The assay was performed at 451 nm after maceration extraction with n-hexane:acetone:ethanol (2:1:1, v/v). Calibration in the range of 4–10 μg/mL showed excellent linearity (y = 0.064x – 0.003, r = 0.999). The results demonstrated that red spinach contained substantially higher β-carotene than green spinach. Boiling slightly increased the content in green spinach (17.16 → 18.76 ± 0.21 mg/g), while it caused a small decrease in red spinach (50.23 → 47.76 mg/g). These findings suggest that boiling has different effects depending on the spinach type, possibly due to a balance between heat-induced degradation and enhanced release from softened plant tissues. In conclusion, red spinach is a richer dietary source of β-carotene, but thermal processing reduces its stability. The validated UV–Vis spectrophotometric method is suitable for routine determination of β-carotene in leafy vegetables.
Pembuatan Sediaan Roll On Penghilang Bau Badan Dari Kulit Jeruk Purut Di Kalangan Mahasiswa Universitas Harapan Medan Indrayani Dalimunthe, Gabena; Sartika Daulay, Anny; Rani, Zulmai; Rambe, Robiatun
Jukeshum: Jurnal Pengabdian Masyarakat Vol. 4 No. 1 (2024): Edisi Januari 2024
Publisher : Universitas Haji Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51771/jukeshum.v4i1.797

Abstract

Bau badan merupakan keluhan umum yang sering diungkapkan oleh masyarakat di daerah tropis, seperti Indonesia, dan seringkali menjadi gangguan dalam kehidupan sehari-hari. Orang dapat kehilangan kepercayaan diri jika mereka memiliki bau tubuh yang tidak sedap. Salah satu cara untuk mengatasi masalah ini adalah dengan menggunakan deodoran, tetapi deodoran biasanya mengandung bahan kimia yang dapat menyebabkan iritasi kulit. Untuk mengatasi masalah ini, kita bias membuat deodoran yang terbuat dari bahan-bahan alami. Sasaran kegiatan ini adalah mahasiswa dari Fakultas Bahasa dan Komunikasi di Universitas Harapan Medan. Kegiatan ini melibatkan pelatihan pembuatan deodoran menggunakan bahan alami, khususnya daun jeruk purut. Tujuan dari inisiatif ini adalah untuk mengoptimalkan pengelolaan sumber daya alam, mendorong mahasiswa untuk terlibat dalam wirausaha melalui pembuatan deodoran ala home industri. Selain itu, kegiatan ini bertujuan untuk mengajarkan cara membuat deodoran stik secara sederhana, terutama untuk mahasiswa jurusan bahasa dan komunikasi yang mungkin belum familiar dengan formulasi bahan alami. Penambahan komponen-komponen alami ini dapat meningkatkan efektivitas deodoran sambil meminimalkan risiko iritasi kulit. Tujuan dari kegiatan pengabdian kepada masyarakat ini adalah untuk mendorong penggunaan sumber daya lokal dan mendukung praktik berkelanjutan dalam pengembangan produk perawatan pribadi.
Utilization Of Natural Materials As Universal Natural Food Colors Red Yellow Green In The Community Of Sidomulyo Village Biru-Biru District: Pemanfaatan Bahan Alam Sebagai Pewarna Pangan Alami Universal Merah Kuning Hijau Pada Masyarakat Desa Sidomulyo Kecamatan Biru-Biru Sartika Daulay, Anny; Ridwanto, Ridwanto; Dison Silalahi, Alistraja; Wahyuni, Sri; Indrayani Dalimunthe, Gabena; Fadhilah M, Ihsan
Jukeshum: Jurnal Pengabdian Masyarakat Vol. 5 No. 1 (2025): Edisi Januari 2025
Publisher : Universitas Haji Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51771/jukeshum.v5i2.1012

Abstract

Food coloring is an additional ingredient used to produce food products so they are more attractive to consume. Synthetic food coloring comes from chemicals, can contain dangerous metals and/or benzene rings which have the potential to cause various diseases in humans. Meanwhile, natural dyes are obtained from natural ingredients so they are safer to use. The aim of this community service is to provide understanding to the public about the benefits of plants in the form of fruit, leaves and fruit skins that are no longer used as natural food coloring. This community service (PkM) is carried out by socializing the use of fruit and/or fruit waste, fresh leaves which are commonly found in the community, such as dragon fruit peel as waste. Other ingredients used are turmeric rhizomes and bay leaves, suji leaves and pandan leaves. Socialization of making food coloring materials is carried out using electronic media such as videos. Meanwhile, the explanation of the material is carried out using the presentation and discussion method. Based on the results of the implementation of this PkM, the people of Sidomulyo Village, Biru-Biru District, were very enthusiastic and eager to take part in this activity. The people of Sidomulyo Village can understand and comprehend the dangers of using synthetic dyes and understand the benefits of using natural dyes in food produced in the household. Then in the future, the results of this community service can be applied to products that can be marketed commercially to increase family income.
Co-Authors Amin Nasution, Muhammad Damanik, Sumayyah Dison Silalahi, Alistraja Fadhilah M, Ihsan Gabena Indrayani Dalimunthe Haris Munandar Nasution Harun, Fathur Rahman Melinda, Reni Munthe, Herlina Rambe, Robiatun Ridwanto Ridwanto Sari Lubis, Winda Sri Wahyuni Yuniarti, Rafita Zulmai Rani