Melinda, Nailus Amany
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PEMBERDAYAAN MASYARAKAT DALAM PENGOLAHAN TOGA MENJADI JAMU MILENIAL Sulistiyowati, Erlita Layina; Melinda, Nailus Amany; Fistalia, Dewi Indah Ayu Ardiyanti; Octavia, Devi Ristian
JCES (Journal of Character Education Society) Vol 5, No 4 (2022): October
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jces.v5i4.11215

Abstract

Abstrak: Jamu adalah minuman herbal tradisional khas Indonesia yang masih ada sampai zaman modern. Desa Kuluran kecamatan Kalitengah memiliki potensi sumber daya alam yang melimpah dalam penyediaan bahan baku jamu, masyarakat desa biasa memanfaatkan sumber daya alam tersebut untuk membuat jamu sebagai upaya menjaga kesehatan. Permasalahan yang sering dihadapi oleh mitra adalah Kurangnya antusiasme generasi muda dalam konsumsi jamu dan menganggap jamu merupakan minuman yang kurang menarik dan tidak kekinian , adanya inovasi dalam pengolahan produk jamu dinilai sangat penting sehingga kawula muda lebih tertarik untuk mengkonsumsi ramuan tradisonal. Tujuan dari pengabdian ini adalah mengoptimalkan pemanfaatan TOGA dalam inovasi jamu kekinian, sehingga dapat meningkatkan produktivitas dan perekonomian masyarakat. Pengabdian masyarakat ini dilakukan dalam beberapa tahapan metode mulai dari identifikasi kebutuhan masyarakat, khalayak sasaran, rencana bentuk intervensi, Pelatihan pengembangan dan pembuatan inovasi jamu milenial, serta Pendampingan Pembukaan Gerai jamu milenial. Pengabdian kepada masyarakat ini menghasilkan produk inovasi jamu Milenial golden yoghurt, jaman batu dan temu teman. Kemampuan mitra dalam memproduksi jamu kekinian menunjukkan dalam kategori sangat baik (>80%).  Abstract: Jamu is a traditional Indonesian herbal drink that still exists until modern times. Kuluran Village, Kalitengah sub-district has the potential of abundant natural resources in the provision of herbal raw materials, village people usually use these natural resources to maintain health. The problem often faced by partners is the lack of enthusiasm of the younger generation in consuming herbal medicine and considering herbal medicine to be an unattractive and unattractive drink at this time, innovation in the processing of herbal products is considered very important so that young people are more interested in consuming traditional herbs. The purpose of this service is to optimize the use of TOGA in today's herbal innovations, so as to increase productivity and the community's economy. This community service is carried out in several stages, starting from knowing the needs of the community, target audiences, form of intervention plans, training on the development and manufacture of millennial herbal medicine innovations, as well as mentoring for the opening of millennial herbal medicine outlets. This community service resulted in innovative products of herbal medicine Millennial golden yogurt, stone age and friends gathering. The partner's ability to produce herbal medicine is currently in the very good category (>80%).
Study of Formulation and Evaluation of the Potential Inhibitory Power of Basil Leaf Extract Hand Sanitizer Gel (Ocimum Sanctum L.) Against Staphylococcus Aureus: Literature Review Melinda, Nailus Amany; Safitri, Putri Gita Ayu; Laili, Fauza Nisfu; Himmah, Siti Ro'yatul
Jurnal Surya Vol 14 No 2 (2022): VOL 14 NO 02 AGUSTUS 2022
Publisher : Universitas Muhammadiyah Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38040/js.v14i2.481

Abstract

Introduction: The basil plant (Ocimum sanctum) has the potential to be developed into antibacterial due to the content of tannin compounds, flavonoids, and essential oils. Antibacterial is a compound produced by microorganisms so that it can inhibit the growth of bacteria and kill bacteria that cause infection. The number of side effects so that many antibacterial developments are carried out derived from natural ingredients. The development of formulas for hand sanitizer gel preparations has been widely developed, including with various studies using various concentrations of basil leaf extract. This study was conducted to determine the gel formula for hand sanitizer ethanol extract of basil leaves (Ocinum Sanctum L.) which has the best inhibition against Staphylococcus bacteria.Methods: Review literature is obtained from several journal libraries, journal searches, and trusted sites.Results: There are 14 journals as a library, which display results from antibacterial gel preparation formulations, bacterial inhibitory testing and evaluation testing of basil leaves. The results of the review showed that basil leaves (Ocimum sanctum L.) have antibacterial activity against Staphylococcus aureus bacteria.Conclusion: The best hand sanitizer gel formula was in a study conducted with a concentration of 8% basil leaf extract with an inhibitory power of 12.0 ± 3.10 mm which was included in the category of strong inhibitory power.