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All Journal Jurnal Pengabdian Ikifa JIFTK (Jurnal Ilmu Farmasi Terapan dan Kesehatan)
Pricillya Maria Loimalitna
Sekolah Tinggi Ilmu Kesehatan IKIFA
Mathematics Medicine & Pharmacology Public Health

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POTENSI BAHAN ALAM UNTUK DIABETES MELLITUS DI WILAYAH RW 03 KELURAHAN KLENDER JAKARTA TIMUR Pra Panca Bayu Chandra; Pricillya Maria Loimalitna; Rohima Robby
Jurnal Pengabdian IKIFA Vol. 3 No. 3 (2024): Jurnal Pengabdian IKIFA
Publisher : Sekolah Tinggi Ilmu Kesehatan IKIFA

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Hyperglycemia is a medical condition characterized by elevated blood glucose levels above normal, often associated with diseases such as Diabetes Mellitus (DM). According to data from the Indonesian health Survey in 2023, the prevalence of DM based on doctor's diagnoses in the population of all ages in DKI Jakarta Province ranked 4th. Using natural ingredients to help regulate blood glucose levels is a cost-effective and minimally side-effect approach, as these raw materials are readily available. The aim of the Community Service (PkM) activity in the RW 03 area of Klender Village, East Jakarta, was to educate the public on the use of natural ingredients for blood glucose control. The PkM activity was attended by 18 residents from RW 03 in Klender Village and the results showed a 22% increase in respondents' knowledge about natural ingredients for blood glucose control.
Penetapan Kadar Formalin pada Tahu Putih yang Dijual di Pasar Kranggan Bekasi dengan Metode Spektrofotometri UV-Vis pada April 2025 Ivan Santoso; Pricillya Maria Loimalitna; Wulan Sucianingrum; Pra Panca Bayu Chandra; Indri Astuti Handayani
Jurnal Ilmu Farmasi Terapan dan Kesehatan Vol. 3 No. 3 (2025): Jurnal Ilmu Farmasi Terapan dan Kesehatan Vol.3 No.3 2025
Publisher : Sekolah Tinggi Ilmu Kesehatan IKIFA

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The misuse of formalin as a preservative in food products, particularly white tofu, is still frequently found, despite its prohibition due to harmful health effects such as respiratory tract irritation, internal organ damage, and even cancer risk. White tofu is one of the food items that is vulnerable to formalin addition to extend its shelf life and improve texture. The aim of this study was to identify and determine the formalin content in white tofu sold at Kranggan Market, Bekasi, using the UV-Vis spectrophotometry method. This research employed a descriptive quantitative method. The analysis was carried out through both qualitative and quantitative testing on 14 white tofu samples obtained from Kranggan Market. The qualitative test, using Schiff reagent, KMnO₄, and Fehling’s solution, showed that 7 samples gave positive reactions indicating the presence of formalin. The quantitative test was conducted using UV-Vis spectrophotometry at a maximum wavelength of 550 nm, and a standard curve was obtained with a correlation coefficient (R) of 0.991. The results showed that 8 samples contained formalin, with concentrations ranging from 0.00018% w/w to 0.00104% w/w. The UV-Vis spectrophotometry method proved to be sensitive and accurate in detecting formalin in food samples. These findings indicate that some white tofu sold at Kranggan Market still contains formalin, highlighting the need for stricter food safety monitoring in traditional markets.
Penetapan Kadar Vitamin C Pada Cabai Merah Keriting Giling (Capsicum annum L.) Yang Dijual Di Pasar Koja Jakarta Utara Dengan Metode Spektrofotometri UV-Vis Ika Agustina; Pricillya Maria Loimalitna; Ananda Fitria; Ivan Santoso; Senny Listy Kartika Falestin; PRA CHANDRA
Jurnal Ilmu Farmasi Terapan dan Kesehatan Vol. 4 No. 1 (2026): Jurnal Ilmu Farmasi Terapan dan Kesehatan Vol. 4 No. 1 2026
Publisher : Sekolah Tinggi Ilmu Kesehatan IKIFA

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Seiring dengan meningkatnya gaya hidup masyarakat yang serba instan, hampir setiap orang mengkonsumsi bahan ataupun bumbu masakan yang sudah siap saji. Salah satunya yaitu cabai olahan berupa cabai merah giling kasar dan cabai merah giling halus. Cabai giling merupakan bentuk cabai olahan yang banyak dijual di pasar menggunakan mesin giling dengan penambahan bahan-bahan lain seperti garam dan air. Kandungan senyawa pada cabai merah seperti karoten (provitamin A), vitamin C dan capsaicin yang membuat rasa pedas pada cabai. Tujuan penelitian ini adalah untuk mengetahui kadar vitamin C pada cabai merah keriting giling (Capsicum annum L.) yang diukur menggunakan spektrofotometri UV-Vis. Sampel cabai merah keriting giling dilakukan uji organoleptik kemudian dilakukan proses filtrasi. Hasil filtrat sampel dipipet sebanyak 10 ml untuk dilakukan pengenceran kemudian diukur menggunakan spektrofotometri UV-Vis pada panjang gelombang 260 nm untuk mengetahui kadar vitamin C nya. Hasil uji organoleptik dari lima sampel tersebut berbentuk kasar dan halus, berwarna merah orange, dan memiliki aroma dan rasa yang pedas. Hasil penelitian menunjukan bahwa rata-rata kadar vitamin C yang tertinggi adalah pada sampel 3 sebesar 13,277 mg/L selanjutnya diikuti pada sampel 5 sebesar 12,905 mg/L, sampel 2 sebesar 12,106 mg/L, sampel 4 sebesar 10,849 mg/L, dan sampel 1 sebesar 10,829 mg/L.
Co-Authors Ananda Fitria Ika Agustina Indri Astuti Handayani Ivan Santoso Ivan Santoso PRA CHANDRA Pra Panca Bayu Chandra Rohima Robby Senny Listy Kartika Falestin Wulan Sucianingrum