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All Journal Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat JOURNAL OF CHEMICAL NATURAL RESOURCES (JCNaR) Jurnal Ilmu Multidisplin International Review of Practical Innovation, Technology and Green Energy (IRPITAGE)
Marina Wulandari Nasution
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Education Energy Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Public Health Social Sciences Other

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Antibacterial Soap from Extract Spent Coffee Grounds using Microwave-assisted Extract Against Staphylococcus aureus Sari, Juli Novita; Nasution, Marina Wulandari; Pratama, Agung
Journal of Chemical Natural Resources Vol. 7 No. 1 (2025): Journal of Chemical Natural Resources (JCNaR)
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jcnar.v7i1.20874

Abstract

This study investigates the application of Microwave-Assisted Extraction (MAE) to extract bioactive components from spent coffee grounds (SCG), enhancing the antibacterial properties of transparent soap. Spent coffee grounds, usually regarded as waste, include phenolics, alkaloids, flavonoids, and tannins which demonstrate potent antibacterial properties against Gram-positive bacteria such as Staphylococcus aureus. MAE effectively extracts these useful compounds using ethanol as a solvent, therefore improving the antibacterial power of the soap. Unlike the soap free of the extract, the inclusion of 3% spent coffee ground extract generated an inhibitory zone of 9.16 mm. The soap base is produced using the saponification process with palm oil and sodium hydroxide. The research additionally encompasses pH analysis, foam properties, and evaluations of client preferences. This research highlights the efficiency of MAE in upcycling coffee waste into a functional and sustainable product, offering enhanced antibacterial properties while contributing to waste reduction in personal care products.
The Role of Carboxymethyl Cellulose (CMC) from Durian (Durio zibethinus) Rind in Enhancing Coconut Milk Stability Under Different Temperature Condition Marina Wulandari Nasution; Juli Novita Sari
Jurnal Ilmu Multidisiplin Vol. 4 No. 2 (2025): Jurnal Ilmu Multidisplin (Juni–Juli 2025)
Publisher : Green Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/jim.v4i2.908

Abstract

The influence of carboxymethyl cellulose (CMC) concentration derived from durian rind (Durio zibethinus) and temperature variations on coconut milk quality was investigated through three stages. The first stage involved the isolation of ?-cellulose from durian rind powder, which was analyzed using FTIR to confirm its identity as cellulose. In the second stage, a series of processes including alkalization with isopropanol and NaOH, carboxymethylation with NaMCA, and neutralization using 90% CH3COOH and ethanol were conducted, followed by purification with distilled water, centrifugation, and the addition of acetone. This resulted in CMC, which showed positive qualitative analysis and FTIR peaks similar to those of commercial CMC. The final stage focused on coconut milk production, where CMC was incorporated at concentrations ranging from 0.5% to 0.7%, and temperature variations were set at 16ºC, 25ºC, and 80ºC. The quality of the resulting coconut milk was assessed for stability, pH, viscosity, moisture content, protein content, fat content, free fatty acid content, and organoleptic properties. The optimal results were achieved with the addition of 0.7% CMC at 16ºC, yielding a stability percentage of 34.78% with a shelf life of 9.5 hours, a pH of 6.21, viscosity of 12.6138 x 10² cP, moisture content of 45.81%, protein content of 7.57%, fat content of 43.51%, and free fatty acid content of 1.402%. Organoleptic tests indicated that panelists favored the coconut milk with 0.7% CMC for its color and aroma. The quality analysis results for the coconut milk with CMC addition and temperature variations met the existing SNI standards.
Training on Optimizing the Potential of Fresh Goat Milk into Cheese at Arjuna Farm Agung Pratama; Juli Novita Sari; Zikri Noer; Marina Wulandari Nasution; Dona Tiara Lubis
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 10 No. 1 (2025): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/abdimastalenta.v10i1.19825

Abstract

Arjuna Farm Sheep and Goat Farm produces goat milk products. Goat milk can be processed into various products, one of them is cheese. This community service activity through training in making cheese products from goat milk aims to provide assistance to farmers with a focus on processing fresh goat milk into quality cheese at Arjuna Farm. Cheese has a longer shelf life than milk. By turning milk into cheese, farms can extend the shelf life of their products. The problems identified include low knowledge and skills of farmers and limited access to appropriate materials and equipment. To overcome these problems, this activity offers several solutions, including training and workshops to improve farmers' knowledge and skills for making cheese from goat milk, direct assistance in the cheese processing process, and provision of simple materials and equipment. So that Arjuna Farm not only sells goat milk, but can also produce cheese and can reach a wider market segment. The methods used in this community service are training and practice, guidance, and monitoring and evaluation.
REVIVING TRADITIONAL JAMU: THE CREATION OF HERBALIS MILK IN KELURAHAN KARYA JAYA, TEBING TINGGI Isfenti Sadalia; Beby Kendida Hasibuan; Marina Wulandari Nasution; Dona Tiara Lubis; Lailan Syafrina Hasibuan
International Review of Practical Innovation, Technology and Green Energy (IRPITAGE) Vol. 5 No. 3 (2025): November 2025 - February 2026
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54443/irpitage.v5i3.5076

Abstract

Kelurahan Karya Jaya is a community where a significant number of people engage in jamu production. The community service program Revitalizing Traditional Jamu: The Development of Herbalis Milk in Kelurahan Karya Jaya, Tebing Tinggi aims to strengthen the potential of traditional jamu by innovating their presentation into herbal-based milk products. Jamu, one of Indonesia’s cultural heritage, is frequently viewed as unappealing to younger generations because of its bitter flavor and traditional presentation. Transforming jamu into herbal milk not only enhances its taste but also boosts its nutritional benefits and makes it more acceptable to consumers, particularly children and young people. The problems identified include limited knowledge of residents in product diversification, lack of skills in hygienic and modern processing, and minimal access to packaging technology that is attractive and marketable. To resolve these challenges, we provide training and workshops on turning jamu into herbalis milk, practical guidance and direct teaching during the production process, as well as assistance in packaging and marketing strategies. This activity is expected to revitalize the traditional jamu culture, create added economic value for the community, and open wider market opportunities through innovative herbal milk products. The methods used in this service activity are training and practice, mentoring, and monitoring and evaluation.
Co-Authors Agung Pratama Agung Pratama Beby Kendida Hasibuan Dona Tiara Lubis Isfenti Sadalia Juli Novita Sari Lailan Syafrina Hasibuan Sari, Juli Novita Zikri Noer