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All Journal Corona: Jurnal Ilmu Kesehatan Umum, Psikolog, Keperawatan dan Kebidanan Ardhi: Jurnal Pengabdian dalam Negri
Helen Fitri Novianti
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Education Engineering Health Professions Nursing Public Health

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Transformasi Jagung Manis menjadi Produk Bernilai Tambah: Pemberdayaan Ibu Posyandu melalui Inovasi Nugget Jagung Astira Kosmawati; Helen Fitri Novianti; Ratu Fania Aprilyanti; Destia Tresna Prima; Ajeng Pramesti; Jajang Japar Sodik; Entris Sutrisno; Mia Nisrina A; Fenti Fatmawati; Wempi Budiana
ARDHI : Jurnal Pengabdian Dalam Negri Vol. 3 No. 4 (2025): ARDHI : Jurnal Pengabdian Dalam Negri
Publisher : Asosiasi Riset Pendidikan Agama dan Filsafat Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/ardhi.v3i4.1420

Abstract

Corn (Zea mays L.) is an important commodity in Indonesia, but in Citaman Village, Nagreg District, its utilization is still limited to fresh sales with low added value. To address this issue, a community service program was implemented that focused on empowering village women through training in processing corn into corn nuggets as an innovative product with economic value. The activity was designed with a community-based participatory approach that included coordination with village officials, extension sessions, processing demonstrations, hands-on practice, and evaluation through pre- and post-training questionnaires. The results of the activity showed that more than 85% of participants were very satisfied and more than 80% expressed a high interest in developing corn nuggets as a small-scale business opportunity. These findings indicate a significant increase in participants' knowledge, skills, and entrepreneurial motivation. The corn nugget innovation is not only a means of optimizing the use of local commodities, but is also relevant to the global trend of plant-based foods and supports the achievement of the Sustainable Development Goals (SDGs), specifically Zero Hunger, Decent Work and Economic Growth, and Responsible Consumption and Production. Overall, this program proves that local food-based innovation can be used as a model for replicating community empowerment that contributes to strengthening economic resilience while encouraging sustainable development in rural areas.
Teknik Menghindari Kerusakan Zat Aktif Akibat Paparan Suhu dan Kelembapan Helen Fitri Novianti; Dini Auliya Azmi; Elisabeth Weya; Siti Jamilah; Muhamad Reza Pahlevi; Garnadi Jafar; Novaliana Devianti Sagita
Corona: Jurnal Ilmu Kesehatan Umum, Psikolog, Keperawatan dan Kebidanan Vol. 3 No. 1 (2025): Maret : Corona: Jurnal Ilmu Kesehatan Umum, Psikolog, Keperawatan dan Kebidanan
Publisher : Asosiasi Riset Ilmu Kesehatan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/corona.v3i1.1104

Abstract

Deterioration of active ingredients due to exposure to temperature and humidity is a challenge in the development and storage of products containing active ingredients in the pharmaceutical industry. Exposure to high temperatures can accelerate the thermal degradation of active ingredients through mechanisms such as oxidation, decomposition, or Maillard reactions, resulting in decreased efficacy of active ingredients and the generation of undesirable degradation products. Meanwhile, high humidity also plays a role in accelerating the hydrolysis reaction of water-sensitive active ingredients, such as esters or amides, which reduces the chemical stability of the active ingredients. The combination of high temperature and high humidity often results in more complex degradation reactions compared to isolated temperature or humidity conditions, which can accelerate the decline in efficacy of active ingredients. Therefore, this article aims to explore various methods to view the stability of active ingredients under certain conditions, as well as provide recommendations for the development of more efficient formulations and storage strategies to maintain the stability and efficacy of active ingredients throughout the product's shelf life.
Co-Authors Ajeng Pramesti Astira Kosmawati Destia Tresna Prima Dini Auliya Azmi Elisabeth Weya Entris Sutrisno Fenti Fatmawati Garnadi Jafar, Garnadi Jajang Japar Sodik Mia Nisrina A Muhamad Reza Pahlevi Novaliana Devianti Sagita Ratu Fania Aprilyanti Siti Jamilah Wempi Budiana