KEGIATAN PENYULUHAN KANDUNGAN BAKTERI PADA REMPAH-REMPAH YANG BEREDAR DIPASARAN

Rempah sekilas terlihat sama dengan bumbu. Namun faktanya kedua hal ini sangat berbeda. Rempah menurut berupa tumbuhan atau bagian tumbuhan yang bersifat aromatik dan berfungsi sebagai pemberi cita rasa pada makanan. Tumbuhan rempah menurut berupa bagianbagian tertentu dari tumbuhan yang digunakan sebagai bumbu, penguat cita rasa, pengharum, dan pengawet makanan yang penggunaannya terbatas. Rempah seringkali dikenal sebagai bumbu kering. Tujuan pengabdian masyarakat ini untuk memberikan penyuluhan dan informasi kandungan bakteri pada rempah-rempah yang beredar dipasaran. Hasil kegiatan pelaksanaan program pengabdian masyarakat tumbuhan rempah dan bumbu terdiri atas bermacam jenis. Tumbuhan rempah dan bumbu dapat berupa herba, rimpang, terna, bahkan pohon. Rempah dan bumbu erat penggunaanya dalam kehidupan sehari-hari, terutama untuk kegiatan memasak. Berdasarkan hasil kegiatan sosialisasi kandungan bakteri pada rempah-rempah yang beredar dipasaran. Maka dapat disimpulkan bahwa kegiatan ini membawa dampak dan pengaruh yang baik terhadap pengetahuan masyarakat dalam mengetahui kandungan bakteri pada rempah-rempah yang beredar dipasaran. Sehingga masyarakat dapat menjaga dan meningkatkan kesehatan

PERBANDINGAN UJI AKTIVITAS ANTI DIABETES EKSTRAK ETANOL BUAH PARE (Momordicacharantia L.) DAN DAUN LIDAH BUAYA (Aloe vera L.) PADA MENCIT JANTAN

Diabetes is a non-communicable degenerative disease that will increase in number in the future. This is evidenced by the increasing incidence of diabetes every decade. Bitter gourd and aloe vera are an alternative in treating Diabetes Mellitus because these plants contain saponins, flavonoids, and polyphenols (strong antioxidants), as well as glycosides cucurbitacin, momordicin, and charantin that can lower blood sugar, saponins, flavonoids, and alkaloids. This study aims to determine secondary metabolite compounds, anti-diabetic activity, and the combination of aloe vera extract and bitter melon extract that has antidiabetic activity. The method used in this study is an experimental method, namely testing the antidiabetic effect of extracts obtained from ethanol of bitter melon and aloe vera leaves on alloxan-induced mice. The results obtained from the research are that the administration of aloe vera extract 150 mg/kg BW and 200 mg/Kg BW, the group with the ethanol extract of bitter melon 150 mg/kg BW and 200 mg/Kg BW showed a very good effect on reducing BGD. This means that aloe vera extract 150 mg/kg BW and 200 mg/Kg BW, the group given ethanol extract of bitter melon 150 mg/kg BW and 200 mg/Kg BW had good antidiabetic activity

UJI AKTIVITAS ANTIBAKTERI EKSTRAK ETANOL DAUN KEMANGI (Ocimumbasilicum L.) TERHADAP PERTUMBUHAN BAKTERI Staphylococcusaureus

Basil (Ocimumbasilicum L.) is one of the natural plants that is easily obtained in Asia such as Indonesia which has medicinal properties. Basil leaves contain flavonoid compounds, tannins, saponins, and steroids/triterpenoids. These compounds are known to have antibacterial activity. This study aims to determine the antibacterial activity of the ethanolic extract of basil leaves (Ocimumbasilicum L.) against Staphylococcus aureus bacteria. This research is experimental. The test was carried out through several stages including material collection, preparation of simplicia, making ethanol extract of basil leaves, and testing the inhibitory power of basil leaves against Staphylococcus aureus bacteria. The ethanol extract of basil leaves was made by the maceration method using 96% ethanol and concentrated with a rotary evaporator to obtain a thick extract from basil leaves. Antibacterial activity was tested by the agar diffusion method using disc paper. The results of the antibacterial activity test showed that the ethanolic extract of basil leaves inhibited the growth of Staphylococcus aureus bacteria at concentrations of extracts of 5%, 10%, 15%, 20%, and 25% with inhibition zone diameters of 8. 31 mm, 9. 43 mm, respectively. 9. 73 mm, 9. 91 mm, and 11. 33 mm. The ethanol extract of basil leaves has antibacterial activity against Staphylococcus aureus bacteria

PERBANDINGAN UJI AKTIVITAS ANTI DIABETES EKSTRAK ETANOL BUAH PARE (Momordicacharantia L.) DANDAUN LIDAH BUAYA (Aloe vera L.) PADA MENCIT JANTAN

Diabetes is a non-communicable degenerative disease that will increase in number in the future. This is evidenced by the increasing incidence of diabetes every decade. Bitter gourd and aloe vera are an alternative in treating Diabetes Mellitus because these plants contain saponins, flavonoids, and polyphenols (strong antioxidants), as well as glycosides cucurbitacin, momordicin, and charantin that can lower blood sugar, saponins, flavonoids, and alkaloids. This study aims to determine secondary metabolite compounds, anti-diabetic activity, and the combination of aloe vera extract and bitter melon extract that has antidiabetic activity. The method used in this study is an experimental method, namely testing the antidiabetic effect of extracts obtained from ethanol of bitter melon and aloe vera leaves on alloxan-induced mice. The results obtained from the research are that the administration of aloe vera extract 150 mg/kg BW and 200 mg/Kg BW, the group with the ethanol extract of bitter melon 150 mg/kg BW and 200 mg/Kg BW showed a very good effect on reducing BGD. This means that aloe vera extract 150 mg/kg BW and 200 mg/Kg BW, the group given ethanol extract of bitter melon 150 mg/kg BW and 200 mg/Kg BW had good antidiabetic activity

KEGIATAN PENYULUHAN KANDUNGAN BAKTERI PADA REMPAH-REMPAH YANG BEREDAR DIPASARAN

Rempah sekilas terlihat sama dengan bumbu. Namun faktanya kedua hal ini sangat berbeda. Rempah menurut berupa tumbuhan atau bagian tumbuhan yang bersifat aromatik dan berfungsi sebagai pemberi cita rasa pada makanan. Tumbuhan rempah menurut berupa bagianbagian tertentu dari tumbuhan yang digunakan sebagai bumbu, penguat cita rasa, pengharum, dan pengawet makanan yang penggunaannya terbatas. Rempah seringkali dikenal sebagai bumbu kering. Tujuan pengabdian masyarakat ini untuk memberikan penyuluhan dan informasi kandungan bakteri pada rempah-rempah yang beredar dipasaran. Hasil kegiatan pelaksanaan program pengabdian masyarakat tumbuhan rempah dan bumbu terdiri atas bermacam jenis. Tumbuhan rempah dan bumbu dapat berupa herba, rimpang, terna, bahkan pohon. Rempah dan bumbu erat penggunaanya dalam kehidupan sehari-hari, terutama untuk kegiatan memasak. Berdasarkan hasil kegiatan sosialisasi kandungan bakteri pada rempah-rempah yang beredar dipasaran. Maka dapat disimpulkan bahwa kegiatan ini membawa dampak dan pengaruh yang baik terhadap pengetahuan masyarakat dalam mengetahui kandungan bakteri pada rempah-rempah yang beredar dipasaran. Sehingga masyarakat dapat menjaga dan meningkatkan kesehatan

PENGGUNAAN KULIT BATANG JAMBLANG (Syzygiumcumini) DALAM FORMULASI PEWARNA RAMBUT

Hair dye is a cosmetic used in hair makeup to color hair, either to restore the original hair color or change the original hair color to a new color. Jamblang bark contains dyes and produces tannins which are used to dye textiles. The purpose of this study was to determine that Jamblang bark extract could be formulated as a hair dye. Hair dye preparations contain Jamblang bark extract with concentrations of A (2.5%), B (5%), C (7.5%), and D (10%). Observation of color stability was carried out by means of a stability test against 15 washes and exposure in the sun for 5 hours on colored hair, then an irritation test was carried out. This study shows that a formula made with Jamblang bark extract can give hair a brown color. The longer the immersion of gray hair in hair dye preparations, the darker the resulting brown color at a concentration of C (7.5%). The results of stability tests against washing and sunlight showed that there was no change in hair color and did not cause skin irritation. Jamblang bark extract can be formulated as hair dye. The best dye was obtained from Formula C which consisted of 7.5% Jamblang stem bark extract producing a dark brown color

UJI AKTIVITAS ANTIBAKTERI EKSTRAK ETANOL DAUN KEMANGI (Ocimumbasilicum L.) TERHADAP PERTUMBUHAN BAKTERI Staphylococcusaureus

Basil (Ocimumbasilicum L.) is one of the natural plants that is easily obtained in Asia such as Indonesia which has medicinal properties. Basil leaves contain flavonoid compounds, tannins, saponins, and steroids/triterpenoids. These compounds are known to have antibacterial activity. This study aims to determine the antibacterial activity of the ethanolic extract of basil leaves (Ocimumbasilicum L.) against Staphylococcus aureus bacteria. This research is experimental. The test was carried out through several stages including material collection, preparation of simplicia, making ethanol extract of basil leaves, and testing the inhibitory power of basil leaves against Staphylococcus aureus bacteria. The ethanol extract of basil leaves was made by the maceration method using 96% ethanol and concentrated with a rotary evaporator to obtain a thick extract from basil leaves. Antibacterial activity was tested by the agar diffusion method using disc paper. The results of the antibacterial activity test showed that the ethanolic extract of basil leaves inhibited the growth of Staphylococcus aureus bacteria at concentrations of extracts of 5%, 10%, 15%, 20%, and 25% with inhibition zone diameters of 8. 31 mm, 9. 43 mm, respectively. 9. 73 mm, 9. 91 mm, and 11. 33 mm. The ethanol extract of basil leaves has antibacterial activity against Staphylococcus aureus bacteria

UJI AKTIVITAS BUAH OKRA(Abelmoschus esculentus L) TERHADAP PENURUNAN KADAR GLUKOSA DARAH PADA TIKUS

Diabetes mellitus is a metabolic disorder disease characterized by hyperglycemia. Abelmuschus esculentus or known as the okra plant, is often used as a treatment for DM because it has hypoglycemic and antioxidant effects. Okra (Abelmuschus esculentus) is believed by the public as one of the plants that can prevent and treat diabetes. This study aims to test whether the administration of okra fruit extract can reduce blood glucose levels in rats. The research subjects were 25 rats which were divided into 5 groups, which  consisted of a negative control group with 1% NaCMC, a positive control group using glibenclamide and ethanol extract of okra fruit at a dose of 200 mg/kgBW, a dose of 250 mg/kgBW, a dose of 300 mg. /kgBB. Glucose levels were measured at T0, T1, T2, T3, T4 AND T5 using a test strip glucometer. This study was experimental

UJI AKTIVITAS BUAH OKRA(Abelmoschus esculentus L) TERHADAP PENURUNAN KADAR GLUKOSA DARAH PADA TIKUS

Diabetes mellitus is a metabolic disorder disease characterized by hyperglycemia. Abelmuschus esculentus or known as the okra plant, is often used as a treatment for DM because it has hypoglycemic and antioxidant effects. Okra (Abelmuschus esculentus) is believed by the public as one of the plants that can prevent and treat diabetes. This study aims to test whether the administration of okra fruit extract can reduce blood glucose levels in rats. The research subjects were 25 rats which were divided into 5 groups, which  consisted of a negative control group with 1% NaCMC, a positive control group using glibenclamide and ethanol extract of okra fruit at a dose of 200 mg/kgBW, a dose of 250 mg/kgBW, a dose of 300 mg. /kgBB. Glucose levels were measured at T0, T1, T2, T3, T4 AND T5 using a test strip glucometer. This study was experimental

PENETAPAN ANGKA KAPANG KHAMIR (AKK) PADA REMPAH-REMPAH YANG DIJUAL DI PASAR SRI GUNTING MEDAN

Spices containing fungal contamination exceed the stipulated limit of 1x104 colonies/g which will affect the stability of the preparation and aflatoxins that are harmful to health such as liver cancer. This study aims to determine the value of the yeast mold number (AKK) in spices at the Sri Gunting market, Medan. The population in this study were spices in the form of wet powder, namely turmeric (Curcuma longa Linn.), ginger (Zingiber officinale Rosc.), and temulawak (Curcuma xanthorhiza Roxb.), and 250 grams of each ingredient was taken from four spice traders. with location criteria such as on the edge of a highway, near a ditch/gully, inside a kiosk, and near a meat seller as a sample. Subjects of research and observations are presented in the form of tables and figures which are then analyzed descriptively. The results of the study found that the AKK of spices sold at the Sri Gunting market in Medan was equal to trader A (turmeric 16.1x10^4, Ginger 7.9x10^4, Temulawak 11.1x10^4cfu/g), trader B (turmeric > 150, Ginger 11.5x10^4Temulawak 18x10^4cfu/g), merchant C (turmeric 12.2x10^4, Ginger 6.1x10^4, Temulawak 4.5x10^4cfu/g), and merchant D (turmeric >150, Ginger 10.9x10^4, Temulawak >150cfu/g) which means that the AKK contained from spices sold at the Sri Gunting market in Medan does not meet the requirements according to the Food and Drug Supervisory Agency (BPOM)