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All Journal Jurnal SAGO Gizi dan Kesehatan Proceedings of The ICECRS
Nafisah, Eri
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Dentistry Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Nursing Public Health

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Education Empowerment: Bridging Academia and Community for Improved Learning and Dental Hygiene Nurdiani, Ira; Putri, Nur Fransiska Maulidia; Nafisah, Eri; Prayoga, Bagas Adi; Yani, Muhammad
Proceedings of The ICECRS Vol 12 No 2 (2023): Seminar Nasional, Peran Nyata Civitas Akademika Bagi Masyarakat : Solusi Pemberd
Publisher : International Consortium of Education and Culture Research Studies

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/icecrs.v12i2.1741

Abstract

The aim of this service is to build cooperation between academics and the community to empower each other, especially in developing educational programs that focus on dental hygiene and providing counseling and education about dental hygiene to the community, increasing awareness of the importance of dental health. This service method works together with academics to create educational programs that suit the needs and characteristics of the community, taking into account innovation and interactive approaches. In addition, providing training to academics and volunteers from the community on effective dental hygiene teaching and counseling techniques. As a result of the community service, the community understands the importance of maintaining dental hygiene and practicing correct dental care. The benefits of community service are active participation in improving dental hygiene, creating a culture that cares about collective dental health. Highlight: Community-Academia Collaboration: The service fosters collaboration between academia and the community, tailoring dental hygiene programs to suit local needs, thereby promoting awareness and education on dental health. Interactive Educational Approach: Utilizing innovative and interactive methods in education ensures effective learning about dental hygiene, involving both academics and community volunteers in training for impactful teaching. Cultural Shift Towards Dental Health: The service creates a cultural shift by encouraging active participation, instilling a collective concern for dental health, and emphasizing the importance of proper dental care within the community. Keyword: Dental Hygiene, Education, Training
Pengaruh lama fermentasi terhadap aktivitas antioksidan kombucha kunyit (Curcuma longa L.) sebagai minuman probiotik Nafisah, Eri; Ningrum, Linda Wige; Budiandari, Rahmah Utami; Hudi, Lukman
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 3A (2024): Agustus
Publisher : Politeknik Kesehatan Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i3A.1750

Abstract

AbstractBackground: Turmeric (Curcuma longa L.) is an herbal plant containing, the active compound curcumin, which has antioxidant and antibacterial properties, and its antioxidant content is equivalent to that of vitamin C and E. The active component of turmeric can be used as a probiotic drink, called kombucha. Kombucha is a tea fermented by bacteria and yeast which produce organic acids and antioxidants. Objectives: This study aims to formulate turmeric kombucha high antioxidant compound and analyze the antioxidant activity of tumeric kombucha.Methods: This research used one-factor RCBD, carried out starting in September 2023 four months in the Microbiology and Food Biotechnology Laboratory of the Bachelor of Food Technology Department, Universitas Muhammadiyah Sidoarjo. This research used fermentation time as factor (3,5,7,9,11,13,15) days and  analysis of antioxidant activity was analyzed by DPPH method. The resulting data will be processed using ANOVA followed by the BNJ test at the 5% level.Results: The study showed that the time fermentation showed  the antioxidant activity of turmeric kombucha was 57,58 ppm – 189,90 ppm. Increasing freephenol levels during fermentation will increases the antioxidant activity of kombucha.Conclusion: The fermentation time of turmeric kombucha affected its antioxidant activity.
Co-Authors Lukman Hudi Muhammad Yani, Muhammad Ningrum, Linda Wige Nurdiani, Ira Prayoga, Bagas Adi Putri, Nur Fransiska Maulidia Rahmah Utami Budiandari