Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Jurnal Pengabdian Papua JURNAL BIOLOGI PAPUA
Sefa, Martha K.
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Environmental Science Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Penyuluhan Pembuatan Parfum dari Minyak Atsiri Daun Kayu Manis di SMAIT Insan Cendekia Jayapura Siallagan, Johnson; Krimadi, Lodwyk N.; Abulais, Diana M.; Sefa, Martha K.; Yaam, Demas R.
JURNAL PENGABDIAN PAPUA Vol 9 No 2 (2025)
Publisher : LPPM Uncen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/jpp.v9i2.4805

Abstract

Cinnamomum burmannii is a leading Indonesian commodity in global trade. The part of the cinnamon plant that has not been fully utilized is the leaves. Cinnamon leaves can be used as a prospective product, namely essential oils that can be used as base notes in making perfume. Essential oil processing can be done simply by the steam distillation method. However, many people still do not know how to process essential oils properly. This Community Service (PKM) activity is a form of knowledge transfer by the implementing team from the Chemistry Department of Cenderawasih University to students of SMAIT Insan Cendikia Jayapura regarding the manufacture of perfume from essential oils made from cinnamon leaves. The activity was carried out on June 4, 2025. The methods used in this service included an initial survey, implementation of activities including counseling and demonstrations, and activity evaluation. During this activity, a simple distillation unit was also handed over to the school, as a provision for students to practice the material that had been given in the hope of improving students' skills in processing essential oils. The results achieved in this activity showed that students were very enthusiastic, active, and interactive in absorbing knowledge. Based on the evaluation results (initial test and final test) showed a significant increase to 93% after participating in this activity. 
Identifikasi Kandungan Bahan Tambahan Makanan Berbahaya dalam Pangan Jajanan Anak Sekolah di Kota Jayapura Dianingsih, Nurlita; Abulais, Diana M.; Numberi, Yulindra M.; Panjaitan, Eunike M.; Sefa, Martha K.
Jurnal Biologi Papua Vol 16 No 2 (2024)
Publisher : Jurusan Biologi FMIPA Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/jbp.4110

Abstract

Poor food safety in school children’s snacks (SCSS), characterized by the presence of hazardous additives like borax, formalin, and rhodamine B, poses significant risks to children's health, potentially leading to long-term health issues and developmental problems. This research aims to identify the presence of these dangerous substances in SCSS and determine which types of snacks pose the highest food safety risks. The study employed a simple random sampling method to collect popular snack samples frequently consumed by students in various areas of Jayapura. Qualitative testing for borax, formalin, and rhodamine B was carried out using test kits. The results revealed that several SCSS samples contained these harmful substances, with notable variability across different regions. The analysis identified specific types of snacks—such as meatballs, noodles, colorful beverages, and snacks—that failed to meet the expected food safety standards. The study concludes that hazardous food additives are still being used in the production and sale of SCSS in Jayapura City, posing significant health risks to children. Enhanced regulation and awareness initiatives are necessary to improve food safety in the region. Public health authorities are encouraged to implement stricter monitoring and provide targeted education to both vendors and consumers to reduce the prevalence of these unsafe practices. Key words: food safety; hazardous additives; Jayapura City; public health; school snacks.
Co-Authors Abulais, Diana M. JOHNSON SIALLAGAN Lodwyk Nomenzen Krimadi Numberi, Yulindra M. Nurlita Dianingsih, Nurlita Panjaitan, Eunike M. Yaam, Demas R.