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All Journal Jurnal Abdi Masyarakat Multidisiplin Journal of Pharmaceutical and Sciences.
Indriana , Meutia
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences

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EDUKASI PEMBUATAN SEDIAAN HERBAL UNTUK KESEHATAN KELUARGA DI DESA HAMPARAN PERAK MEDAN Yulia, Rahma; salman, Salman; Indriana , Meutia; Sudewi, Sudewi; Muzakkir, Muzakkir
 Jurnal Abdi Masyarakat Multidisiplin Vol. 4 No. 01 (2025): April: JURNAL ABDI MASYARAKAT MULTIDISIPLIN
Publisher : Asosiasi Dosen Muda Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56127/jammu.v4i01.2101

Abstract

Program pengabdian masyarakat ini bertujuan untuk meningkatkan kemandirian warga Desa Hamparan Perak, Medan, dalam mengelola tanaman obat keluarga (TOGA) melalui pelatihan pembuatan produk herbal yang disesuaikan dengan potensi lokal. Kegiatan ini diselenggarakan oleh Fakultas Farmasi dan Kesehatan Universitas Tjut Nyak Dhien Medan dan melibatkan 30 peserta. Metode pelaksanaan meliputi penyuluhan kesehatan, demonstrasi secara langsung, serta pendampingan intensif dalam pembuatan tiga jenis produk herbal, yaitu serbuk jahe (untuk meningkatkan daya tahan tubuh), sirup temulawak (sebagai penambah nafsu makan), dan teh celup umbi bit (yang bersifat antioksidan). Hasil evaluasi menunjukkan peningkatan pengetahuan peserta secara signifikan, dari nilai rata-rata pre-test 47,5% menjadi 88,2% pada post-test, dengan pemahaman tertinggi pada materi sterilisasi botol (95%) dan masa simpan produk (90% memahami bahwa sirup herbal hanya bertahan satu minggu tanpa pengawet). Sekitar 80% peserta berhasil menguasai keterampilan teknis, seperti takaran pembuatan sirup temulawak dan pengemasan teh bit secara vakum. Dampak ekonomi terlihat dari terbentuknya kelompok usaha mikro “Herbal Sehat” yang memproduksi dan menjual sirup temulawak (Rp 20.000/botol) dan teh celup bit (Rp 15.000/kemasan), serta tercatat penghematan biaya kesehatan keluarga hingga Rp 100.000 per bulan. Keberhasilan kegiatan ini ditunjang oleh metode pembelajaran praktik, media visual, dan acuan standar BPOM 2021. Tantangan dalam memahami kandungan aktif herbal pada sebagian peserta (20%) diatasi melalui pendampingan lanjutan via grup WhatsApp.
Formulasi Yoghurt Sinbiotik dengan Inkorporasi Pati Uwi Ungu Termodifikasi: Evaluasi Sineresis, Viabilitas Bakteri Probiotik, dan Daya Terima Organoleptik Pangaribuan , Apriliyani Putri; Saputri , Muharni; Tambunan , Ika Julianti; Muzakkir, Muzakkir; Sembiring , Fanny Rizki; Indriana , Meutia; Salman, Salman
Journal of Pharmaceutical and Sciences JPS Volume 8 Nomor 3 (2025)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v8i3.939

Abstract

Background: Yogurt quality improvement can be achieved through synbiotic formulations combining probiotic bacteria (Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus rhamnosus) with prebiotics from modified purple yam starch (Dioscorea alata). This plant contains 7.54% inulin and has potential as a natural stabilizer, but its utilization in synbiotic yogurt remains suboptimal. This study aims to evaluate the effect of modified starch incorporation on probiotic viability, physical stability, and sensory acceptance. Objective: This research aimed to examine the capability of modified purple yam starch as a prebiotic source in synbiotic yogurt, focusing on its impact on syneresis, bacterial viability, and organoleptic properties. Methods: An experimental study using a Completely Randomized Design (CRD) with six treatments. The process included purple yam starch extraction, starch modification via autoclaving (110°C and 121°C), yogurt fermentation using three bacterial strains, and evaluation of pH, syneresis, Total Plate Count (TPC), and hedonic tests by 20 panelists. Data analysis involved descriptive statistics, Mann-Whitney, and Spearman correlation tests. Results: Yogurt formulations with modified yam starch yielded optimal pH (6.81 with L. rhamnosus) and highest syneresis (30.02%). Bacterial viability reached 431 × 10³ CFU/mL (10⁻² dilution) for L. rhamnosus. Organoleptic tests showed the highest scores for aroma (6.90 ± 0.31) and a significant correlation between taste-thickness (ρ=0.52; p<0.05). Color was consistent (score 6), while texture preference varied (scores 5-7). Conclusion: Modified purple yam starch effectively functions as a prebiotic and stabilizer in synbiotic yogurt, supporting probiotic viability and sensory acceptance. This formulation holds promise as a functional food product utilizing local ingredients.
Formulasi sabun mandi esensial minyak nilam dengan pewarna kopigmentasi biji kesumba keling (Bixa orellana L.) dengan angkak merah Indriana , Meutia; Sari, Nurmala; Julianty , Siti Muliani; Muzakkir, Muzakkir; Febriani , Yessi; Nurrahman, Taufik; Salman, Salman
Journal of Pharmaceutical and Sciences JPS Volume 7 Nomor 2 (2024)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v7i2.342

Abstract

Background; The skin is the outermost layer of the body that serves as a protective barrier against exposure to sunlight and is also where sweat is produced. Sweat can make the skin appear dull and sticky. Soap is a cosmetic product that is used for body cleansing. Annatto and red mold rice are used as natural colorants formulated in soap preparations, where the color produced by annatto and red mold rice is not stable. Therefore, a copigmentation method is needed to stabilize the colorant annatto with red mold rice. Method; This research use an experimental approach that initially involves the extraction of annatto seeds and red mold rice using 96% ethanol. Subsequently, the extracted compounds are formulated into soap preparations with variations in ratios of 1:1, 1:2, 2:1, and 2:2. To evaluate the quality of the soap preparations, various tests have been conducted, including homogeneity testing, pH testing, foam height testing, water content testing, and irritation testing. Result; The results showed that the copigmentation of annatto seeds with red mold rice in the form of ethanol extract could be formulated into a soap dosage form at a ratio of 2:1 (F4) is the best preparation, is a homogeneous preparation, has a pH of 9.4 , has a foam height of 8.3 cm, has a water content of 6.25%. All copigmented soap with ethanol extract of annatto seeds with red mold rice does not irritate the skin of the hands.
Studi pemanfaatan ekstrak kulit batang jamblang (Syzygium cumini L.) sebagai alternatif pewarna rambut berbasis herbal Muzakkir , Muzakkir; Sembiring, Fanny Rizki; Indriana , Meutia; Salman, Salman
Journal of Pharmaceutical and Sciences JPS Volume 8 Nomor 1 (2025)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v8i1.795

Abstract

Hair dye is a cosmetic product used to restore or alter hair colour. Research on herbal-based hair dyes has expanded with the growing interest in natural ingredients. The bark of the jamblang tree (Syzygium cumini L.), which produces a black pigment, has long been utilised in various crafts. This potential makes it a candidate for natural hair dye. This study examines the use of ethanol extract from jamblang bark in the formulation of herbal hair dye and its effectiveness in producing a black colour. The research aims to investigate the utilization of ethanol extract from jamblang bark (Syzygium cumini L.) as an herbal hair dye. The focus is on evaluating the extract's effectiveness in a formulation with pyrogallol, copper (II) sulfate, and xanthan gum, as well as determining the optimal concentration to achieve black hair colour. The method for preparing the hair dye formulation involved the use of ethanol extract from jamblang bark in varying concentrations of 5%, 7.5%, 9.5%, and 11.5%, with the addition of 2% each of pyrogallol, copper (II) sulfate, and xanthan gum. Distilled water was used as the solvent. The dyeing process was conducted by immersing 200 strands of grey hair in preparation for 4 hours, followed by visual observation of colour changes. Colour stability was tested through 15 wash cycles and exposure to sunlight for 5 hours. An irritation test was also conducted on volunteers to evaluate the safety of the hair dye preparation. The study's results indicate that increasing the concentration of ethanol extract from jamblang bark affects the effectiveness of hair dyeing. The optimal formulation was achieved at a 7.5% extract concentration with the addition of 2% pyrogallol, 2% copper (II) sulfate, and 2% xanthan gum, which resulted in black colour. Stability tests showed that the colour remained unchanged after 15 wash cycles and 5 hours of sunlight exposure. Furthermore, the irritation test on volunteers demonstrated that the preparation did not cause skin irritation reactions. Thus, the ethanol extract of jamblang bark has the potential to serve as a safe natural hair dye, offering good colour stability and effectiveness in darkening grey hair.
Co-Authors Fanny Rizki Sembiring Febriani , Yessi Julianty , Siti Muliani Muzakkir , Muzakkir Muzakkir Muzakkir Nurmala Sari Nurrahman, Taufik Pangaribuan , Apriliyani Putri Salman Salman Saputri , Muharni Sembiring, Fanny Rizki Sudewi Sudewi Tambunan , Ika Julianti Yulia, Rahma