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All Journal Kenanga : Journal of Biological sciences and Applied Biology Al Ghafur : Jurnal Ilmiah Pengabdian Kepada Masyarakat
Fadliah, Lia
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Environmental Science Health Professions Immunology & microbiology

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PENYULUHAN PENCEGAHAN ASAM URAT DENGAN MENGGUNAKAN TANAMAN HERBAL DI DESA LAMPOH SIRONG KABUPATEN PIDIE Kasrawati, Kasrawati; Ridwan, Salbiah; Fadliah, Lia; Vatica, Jeny Riska; Mualim, Azhar
Al Ghafur: Jurnal Ilmiah Pengabdian Kepada Masyarakat Vol 4, No 1 (2025): Juli
Publisher : Universitas Jabal Ghafur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47647/al_ghafur.v4i1.3374

Abstract

Asam urat merupakan hasil metabolisme akhir dari purin yaitu salah satu komponen asam nukleat yang terdapat dalam inti sel tubuh. Pengabdian masyarakat ini bertujuan untuk meningkatkan pemahaman masyarakat Desa Lampoh Sirong Kabupaten Pidie mengenai pencegahan penyakit asam urat serta penggunaan tanaman herbal yang aman dan efektif. Metode yang digunakan adalah penyuluhan dan demonstrasi guna memberikan pemahaman terkait faktor resiko, gejala serta penanganan asam urat dengan pendekatan berbasis pengetahuan. Hasil pengabdian menunjukkan bahwa tingkat pengetahuan masyarakat mengenai penyakit asam urat masih perlu ditingkatkan. Setelah penyuluhan terjadi peningkatan pemahaman mengenai faktor resiko, gejala serta cara penanganan yang tepat. Selain itu masyarakat memperoleh informasi mengenai jenis-jenis tanaman herbal yang dapat digunakan serta cara penggunaannya secara aman. Kesimpulan dari pengabdian ini adalah bahwa edukasi yang terarah dapat meningkatkan kesadaran masyarakat tentang penyakit asam urat dan penggunaan tanaman herbal yang tepat.
Formulasi Minuman Probiotik Kombinasi Sari Buah Mangga (Mangifera indica L.) dan Nanas (Ananas comosus L.) dengan Penambahan Susu Skim dan Bakteri Asam Laktat Fadliah, Lia; Kasrawati, Kasrawati; Riska Vatica, Jeny; Muazzinah, Muazzinah; Azzuhra, Nurul
KENANGA : Journal of Biological Sciences and Applied Biology Vol. 6 No. 1 (2026): April 2026 (Article In Press)
Publisher : Program Studi Biologi Fakultas Sains dan Teknologi Universitas Islam Negeri Ar-Raniry Banda Aceh, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/kenanga.v6i1.9799

Abstract

Digestive tract disorders such as diarrhea, gastritis, constipation, and Irritable Bowel Syndrome (IBS) are common health problems among the Indonesian population. Probiotics are known to play an important role in maintaining the balance of intestinal microbiota, inhibiting the growth of pathogenic bacteria, and enhancing immune responses. Mango (Mangifera indica L.) and pineapple (Ananas comosus L.) contain vitamins, dietary fiber, antioxidants, and natural prebiotic compounds that support the growth of lactic acid bacteria (LAB). The addition of skim milk serves as an additional nutrient source for LAB to optimize the fermentation process. This study aimed to formulate a probiotic beverage based on a combination of mango and pineapple juices with the addition of skim milk and lactic acid bacteria, as well as to evaluate the total LAB count, lactic acid content, and vitamin C content. This research employed a laboratory experimental method using a post-test only group design. The treatments consisted of skim milk concentrations of 1%, 2%, and 3%, with the addition of 10% LAB starter culture. The evaluation included LAB enumeration using the Total Plate Count method, determination of lactic acid content by titration with 0.1 N NaOH, and vitamin C analysis using the iodimetric titration method. The results showed that the formulation containing 1% skim milk produced the highest LAB count, reaching 1.8 × 10¹⁰ CFU/mL. The lactic acid content ranged from 0.45% to 2.07%, with formulations containing 2% and 3% skim milk meeting the Indonesian National Standard (BSN) requirements (0.5–2.0%). The average vitamin C content was 0,056%, which was considerably higher than the standard range specified by SNI (0.01–0.1%). It can be concluded that the combination of mango and pineapple juices with skim milk has the potential to be formulated as a probiotic beverage that meets quality standards. Formulations containing 2% and 3% skim milk exhibited the best physicochemical characteristics, while the 1% skim milk formulation resulted in the highest LAB count. Keywords: probiotic beverage; mango juice; pineapple; skim milk; vitamin C; lactic acid bacteria.
Co-Authors Azhar Mu'alim Azzuhra, Nurul Kasrawati, Kasrawati Muazzinah Muazzinah Ridwan, Salbiah Riska Vatica, Jeny Vatica, Jeny Riska