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All Journal Jurnal Teknologi Pertanian Jurnal Abdi Masyarakat (JAM) JURNAL AGROINDUSTRI HALAL
Latifa Putri Aulia
Departemen Ilmu Pangan Dan Bioteknologi, Fakultas Teknologi Pertanian, Universitas Brawijaya, Kota Malang, Jawa Timur, Indonesia
Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Industrial & Manufacturing Engineering Social Sciences

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Penyuluhan Kegiatan Perilaku Hidup Bersih dan Sehat (PHBS) kepada Siswa Kelompok Bermain BAIPAS CERIA, Kota Malang dalam Upaya Pencegahan Penularan COVID-19 di Lingkungan Siswa Tanalyna Hasna; Latifa Putri Aulia; Jhauharotul Muchlisyiyah; Abid Zamzami
Jurnal Abdi Masyarakat (JAM) Vol 7, No 2 (2022): JAM (Jurnal Abdi Masyarakat)-MARET
Publisher : Universitas Mercu Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22441/jam.2022.v7.i2.009

Abstract

COVID-19 is a pandemic disease caused by severe acute respiratory syndrome coronavirus 2 (SARS-COV-2) infection that infects the respiratory tract of the sufferer. The disease can be transmitted through splashing when talking, sneezing, cough, and is also transmitted through intense physical contact (face, mouth, nose). In daily activities, children are suspected to have not been so aware of the threat of COVID-19 transmission around it, especially if it is not equaled by knowledge and self-awareness of the important role of maintaining cleanliness and self-health. Thus, the extension of PHBS in schools is one of the initial efforts to empower teachers and students, as well as the community environment around the school to be self-aware and willing to familiarize clean and healthy living behaviors to create a healthy school environment.COVID-19 merupakan penyakit pandemik yang disebabkan oleh infeksi virus severe acute respiratory syndrome coronavirus 2 (SARS-COV-2) yang menginfeksi saluran nafas penderitanya. Penyakit ini dapat menular melalui percikan pada saat berbicara, bersin, batuk dan juga ditularkan melalui kontak fisik yang intens (wajah, mulut, hidung). Dalam aktivitas sehari-hari, anak-anak diduga belum begitu memperhatikan akan adanya ancaman penularan COVID-19 di sekitarnya, terlebih jika tidak dibersamai dengan pengetahuan dan kesadaran diri terhadap peran penting dari menjaga kebersihan dan kesehatan diri. Maka, penyuluhan PHBS di sekolah merupakah salah satu upaya awal untuk memberdayakan guru dan siswa, juga lingkungan masyarakat sekitar sekolah agar sadar diri dan mau membiasakan perilaku hidup bersih dan sehat guna menciptakan lingkungan sekolahan yang sehat.
Optimasi Proses Ekstraksi Daun Sirsak (Annona muricata L) Metode MAE (Microwave Assisted Extraction) Dengan Respon Aktivitas Antioksidan Dan Total Fenol latifa putri aulia
JURNAL AGROINDUSTRI HALAL Vol. 4 No. 1 (2018): Jurnal Agroindustri Halal
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (376.075 KB) | DOI: 10.30997/jah.v4i1.1142

Abstract

Soursop leaf (Annona muriciata L) contain active ingredients that is annonain, saponin, flavonoid, and tannin. Some research even found that in soursop leaf contain bio active substance called acetogenin that act as anti cancer. Commonly extraction process used to extracting substance in the leaf is known as conventional extracting process which has flaws. Hence its need further research in term of extracting in which more optimal that is the usage of microwave (Microwave Assisted Extraction / MAE) MAE extraction is extracting process that using microwave radiation to heat the solvent quick and efficient so the extraction can be done in time to extract selectively from various raw ingredients.Response Surface Methodolgy (RSM) is a an appropriate method to analyze the effects of a single variable and for seeking the optimum condition for multivariable systems efficiently. The purpose of this research is to determine the optimal condition from soursop leaf extraction using MAE extraction with 2 variables that is extraction time and solvent ratio so can be concluded that rough soursop leaf extract with the optimal phenol and characteristics anti oxidant activities. This research using CCD method from RSM (Response Surface Methodology) with 2 unbound variables that time extraction (X1) and solvent ratio (X2). Earned result from this research is quadratic with the equation is a value for antioxidant activity  Y = -2,24087 + 2,17790X1 + 5,25566X2 + 0,12000X1X2 - 0,25875X12 – 0,12373X22. While the total value for phenol is Y = -175,82270 – 8,07421X1 + 42,0810X2 – 2,62317X1X2 – 3,00785X12 -1,39204 X22. The optimum point from each variable is the extracting time 9' and 84" with solvent ratio of 25,19 of ingredient that is simplicia powder of soursop leaf approximately 25gr. From the optimum point we can drawn that optimum condition of anti oxidant activity respond is as much as 75,75% and phenol total value of 276,9 ppm. From the analysis result we can conclude that extracting time and solvent ratio can signnificanly effect the result we get.
EFFECT OF PURPLE SWEET POTATO (Ipomoea batatas) EXTRACT AND FERMENTATION TIME IN WATER KEFIR CHEMICAL PROPERTIES Latifa Putri Aulia; Sarah Febrian Perdaningtyas; Titia Muflihah; Tanalyna Hasna
Jurnal Teknologi Pertanian 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (232.47 KB)

Abstract

As a bacteria starter, water kefir is commonly made from water, sugar, dried or fresh fruits, and kefir grains. Purple sweet potato (PSP) contains natural anthocyanins and carbohydrates as colouring agents and carbon sources in water kefir drinks production. This study determines the effect of the PSP extract addition, fermentation time, and their interaction in the water kefir. The study was based on chemical properties such as total anthocyanins, antioxidant activity IC50, total acid, total sugar, degree of acidity (pH), and total dissolved solids (TDS). The method used Factorial Randomized Group Design with 0%, 10%, 30%, and 50% (v/v) of addition of PSP extract and 0, 24, and 48 hours of fermentation time as factors. The results were analyzed using Analysis of Variance (ANOVA) with a 5% confidence interval. The results showed that PSP extract addition and fermentation time significantly affected all chemical properties analysis and their interaction. The best treatment was retrieved with 50% PSP extract addition and 48 hours of fermentation time with total anthocyanin 193.197 ± 3.255 ppm, antioxidant activity IC50 460.620 ± 20.973 ppm, total acid 10.429 ± 0.371%, total sugar 1.356 ± 0.058%, pH 2.3 ± 0.058, and TDS 2.1 ± 0.2 ºBrix
Co-Authors Abid Zamzami Jhauharotul Muchlisyiyah Sarah Febrian Perdaningtyas Tanalyna Hasna Titia Muflihah