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All Journal Adi Widya : Jurnal Pengabdian Masyarakat Sciences of Pharmacy
Sulaiman, Sri Sulistiana
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Health Professions Medicine & Pharmacology Public Health Social Sciences Other

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PELATIHAN PEMBUATAN KOSMETIK MOISTURIZING LIPCREAM SEBAGAI UPAYA PENINGKATAN KETERAMPILAN DAN KEWIRAUSAHAAN DI SLB HUNTAP PALU Aanisah, Nuur; Sulastri, Evi; Syamsidi, Armini; Sultan, Asriana; Sulaiman, Sri Sulistiana
Adi Widya : Jurnal Pengabdian Masyarakat Vol 9 No 2 (2025): Adi Widya: Jurnal Pengabdian Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/awpm.v9i2.13492

Abstract

Kegiatan pengabdian kepada masyarakat berupa Pelatihan Pembuatan Kosmetik Moisturizing Lipcream sebagai Upaya Peningkatan Keterampilan dan Kewirausahaan bagi Siswa/i di SLB Huntap Palu telah dilaksanakan pada 5 Agustus 2025, dengan melibatkan guru-guru SLB Huntap Palu sebagai peserta. Program ini bertujuan untuk meningkatkan kompetensi guru agar mampu mengajarkan keterampilan pembuatan lipcream kepada siswa, sehingga mereka memperoleh bekal keterampilan praktis sekaligus peluang berwirausaha. Metode pelaksanaan meliputi koordinasi dengan mitra, penyampaian materi dan brosur, demonstrasi, praktik langsung, serta evaluasi menggunakan instrumen pretest dan posttest. Hasil kegiatan menunjukkan adanya peningkatan pengetahuan peserta sebesar 24,67% serta keterampilan yang baik dalam menghasilkan lipcream dengan kualitas tekstur, warna, dan kemampuan melembapkan yang optimal. Peserta juga menunjukkan antusiasme tinggi selama kegiatan berlangsung. Temuan ini menegaskan bahwa program pelatihan efektif dalam meningkatkan pengetahuan dan keterampilan guru, serta membuka peluang di masa depan bagi pengembangan keterampilan siswa berkebutuhan khusus melalui pendampingan para guru yang telah mengikuti pelatihan.
Low Glycemic Index Taro Tuber (Colocasia esculenta L.) Flakes as Alternative Food Product for Diabetes Management Sultan, Asriana; Rinaldi, Rinaldi; Sulaiman, Sri Sulistiana; Aanisah, Nuur; Khumaidi, Akhmad; Bahar, Zulhaerana; Syamsidi, Armini
Sciences of Pharmacy Volume 4 Issue 4
Publisher : ETFLIN Publishing House

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Flakes are a type of instant food product commonly consumed as a breakfast alternative, especially those labelled “low-glycaemic index” can be suitable for individuals with diabetes. Taro tubers (Colocasia esculenta L.) containing high fibre and low fat are among the raw materials that can be processed into instant food. Therefore, this study aimed to develop and determine the glycaemic index (GI) of Taro tuber flakes as an alternative processed food product for individuals with diabetes. Three distinct formulas, namely F1, F2, and F3, were developed with varying drying temperatures of 40 °C, 60 °C, and 80 °C. These were comprehensively evaluated through sensory testing (hedonic and scoring), followed by the analysis of moisture content, ash content, microbial examination, and glycaemic index. The results showed that all three developed formulas F1, F2, and F3 xhibited low glycaemic index values (below 55), along with acceptable moisture and ash content, and were free from Escherichia coli and Salmonella typhi contamination. Among them, F2, which was dried at 60 °C, showed the lowest glycaemic index value of 15.1, indicating its potential to produce a minimal postprandial blood glucose response. Furthermore, F2 received an average hedonic score of 6, which indicates favorable sensory acceptance in terms of taste, color, texture, and aroma. Therefore, F2 was selected as the most suitable formula that can be consumed as an alternative food product to help manage diabetes through low-GI dietary strategies.
Co-Authors Akhmad Khumaidi Armini Syamsidi Asriana Sultan Bahar, Zulhaerana Evi Sulastri Nuur Aanisah Rinaldi Rinaldi