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All Journal Jurnal Pengabdian Pada Masyarakat Jurnal Biotek International Journal Mathla'ul Anwar of Halal Issues

Firman Rezaldi

Universitas Mathla'ul Anwar Banten

Author-ID : 3547494

Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Education Engineering Industrial & Manufacturing Engineering Medicine & Pharmacology Social Sciences Other

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NARRATIVE REVIEW: METODE ANALISIS PRODUK VAKSIN YANG AMAN DAN HALAL BERDASARKAN PERSPEKTIF BIOTEKNOLOGI Fitri Rahmi Fadhilah; Firman Rezaldi; M Fariz Fadillah; Muhammad Faizal Fathurohim; Usman Setiawan
International Journal Mathla’ul Anwar of Halal Issues Vol. 1 No. 1 (2021)
Publisher : Universitas Mathla’ul Anwar Banten

Biotechnology is the application of the branch of biology that involves other applied sciences in applying the principles of living things to produce goods and services, both conventional and modern. The application of biotechnological methods that are increasingly rapid, especially in the health and pharmaceutical fields, has a lot to fight for, especially in developing vaccines with healthy and halal criteria according to the biotech perspective. Halal status in the world of modern science has become a global issue, including the use of peptide-based vaccines. The results of the review show that a healthy and halal vaccine certainly has criteria, namely that it is safe to use, does not produce allergic reactions in the human body such as those made from horses or pigs. PCR is one of the molecular biology methods in the study of modern biotechnological methods which has a high level of sensitivity in detecting the content of pig DNA in various products, both medicinal and food.

NARRATIVE REVIEW: KOMBUCHA'S POTENTIAL AS A RAW MATERIAL FOR HALAL DRUGS AND COSMETICS IN A BIOTECHNOLOGICAL PERSPECTIVE Firman Rezaldi; Aris Maruf; Fernanda Desmak Pertiwi; Nisa Siti Fatonah; Retna Yulrosly Ningtias; M Fariz Fadillah; Heny Sasmita; Ucu Wandi Somantri
International Journal Mathla’ul Anwar of Halal Issues Vol. 1 No. 2 (2021)
Publisher : Universitas Mathla’ul Anwar Banten

Kombucha which is efficacious as a source of antioxidants, antibacterial, and anticancer, and alcohol content below 1% deserves to be developed as a raw material for halal drugs and cosmetics in the perspective of biotechnology that underlies the bioinformatics side and gene expression as the initial topic in designing it. The purpose of this review study is to further ensure the feasibility of kombucha as a raw material for halal cosmetics from various supporting scientific findings. The results of the study show that the potential of kombucha as a source of antioxidants, antibacterial, and anticancer agents requires further modification as an opening to prove that it is halal in silico, in vitro, and in vivo from a biotechnology perspective. The development of kombucha as a raw material for halal-standard medicines and cosmetics requires serious research collaboration from biotechnologists engaged in medicine, pharmacy, agriculture, nutrition science, and food technology.

KOMBUCHA TEA: A STUDY ON THE HALAL OF FERMENTED DRINKS Dody Riswanto; Firman Rezaldi
International Journal Mathla’ul Anwar of Halal Issues Vol. 1 No. 2 (2021)
Publisher : Universitas Mathla’ul Anwar Banten

Kombucha is a fermented beverage made from tea and sugar. Kombucha has benefits for the health of the body, this is due to various kinds of content including antioxidants, antibacterial, intestinal detoxification, lowering blood pressure and increasing body immunity. Kombucha is a drink that contains alcohol content at the end of the fermentation process. This is problematic because the majority of Indonesian consumers are Muslims who require halal food standards based on the regulations of the Indonesian Ulema Council (MUI). The research method used is a laboratory test with a treatment design that is designed based on chemical test procedures. The conclusion of the study is that based on the results of tests conducted at the health laboratory in the city of Tangerang, the results of the ethanol/alcohol content of 0.055 percent in kombucha drinks. Thus the test results have met the MUI regulations where fermented drinks must be below 0.5 percent to be declared a halal drink.

PENGARUH METODE BIOTEKNOLOGI FERMENTASI KOMBUCHA BUNGA TELANG (Clitoria ternatea L) SEBAGAI ANTIBAKTERI GRAM POSITIF DAN NEGATIF Firman Rezaldi; Retna Yulrosly Ningtyas; Siska Dwi Anggraeni; Aris Ma’ruf; Nisa Siti Fatonah; Fernanda Desmak Pertiwi; Fitriyani Fitriyani; Lucky Dita A; Sumarlin US; M. Fariz Fadillah; Andri Imam Subekhi
Jurnal Biotek Vol 9 No 2 (2021): DESEMBER
Publisher : Department of Biology Education of Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/jb.v9i2.25467

Butterfly pea flower kombucha is one of the probiotic fermented drinks produced through a consortium between bacteria and yeast. Telang flower decoction is the raw material in this study. This study aimed to determine the antibacterial activity of telang flower kombucha at various sugar concentrations. Concentrations of sugars used in making kombucha Butterfly pea flower include 20%, 30%, and 40% (w/v), each repeated three times. Positive control was kombucha made from black tea, while negative control was sterile distilled water. The well diffusion method is one of the methods in antibacterial testing by calculating the diameter of the inhibition zone. The fermented kombucha flower has broad-spectrum antibacterial activity, indicated by its inhibition against Staphylococcus aureus, Staphylococcus epidermidis, Pseudomonas aeruginosa, and Esherichia coli. Telang flower kombucha at 40% sugar concentration showed the highest antibacterial activity means it has a potential functional drink that supports health aspects.

Pelatihan Pembuatan Immunomodulatory Drink Kombucha untuk Meningkatkan Perekonomian Masa New Normal pada Masyarakat Desa Majau dan Kadudampit Kecamatan Saketi Kabupaten Pandeglang, Banten Swastika Oktavia; Cory Novi; Ega Egriana Handayani; Nurullah Asep Abdilah; Usman Setiawan; Firman Rezaldi
Jurnal Pengabdian Pada Masyarakat Vol 6 No 3 (2021)
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/002.202163.811

TRAINING ON MAKING KOMBUCHA IMMUNOMODULATORY DRINK TO IMPROVE THE ECONOMY OF THE COMMUNITY OF MAJAU AND KADUDAMPIT VILLAGES, SAKETI DISTRICT, PANDEGLANG REGENCY, BANTEN IN THE NEW NORMAL ERA. Immunomodulatory drink are in great demand and needed by people in the new normal era. One such drink is kombucha. Kombucha is a drink from bioprocess technology that is fermented using microbes, namely a combination of bacteria and yeast as the initial culture. Many activities that support the health aspects of the new normal have been carried out. However, health activities that support economic aspects have never been implemented during this new normal period, especially in Majau and Kadudampit Villages. The purpose of this activity was as a means of socialization and training for the manufacture of fermented kombucha drinks which can be used as an immune enhancer but also commercialized, especially to improve the economic sector of the community. The method used includes preparation of the training venue, filling in participant attendance and questionnaires, opening training events, implementing and training in making kombucha drinks with various stages, namely the stages of making kombucha, the kombucha fermentation process, the kombucha harvest process, and the dosage and how to consume kombucha. Based on the results of training activities both carried out in Majau and Kadudampit Villages showed that information on the use of kombucha in increasing immunity and the economy in the new normal era was largely unknown to the people in the two villages. This was because people were more familiar with other fermented products, namely yogurt and yakult.

Co-Authors Abdilah, Nurullah Asep Andri Imam Subekhi Aris Maruf Aris Ma’ruf Cory Novi Dody Riswanto E. Egriana Handayani Fernanda Desmak Pertiwi Fitri Rahmi Fadhilah Fitriyani Fitriyani Lucky Dita A M Fariz Fadillah M. Fariz Fadillah Muhammad Faizal Fathurohim Nisa Siti Fatonah Retna Yulrosly Ningtias Retna Yulrosly Ningtyas Sasmita, Heny Siska Dwi Anggraeni Somantri, Ucu Wandi Sumarlin US Swastika Oktavia Usman Setiawan

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