Volume ampas kopi yang sangat besar belum terolah oleh petani secara optimal. Selama ini kulit kopi hanya terbuang begitu saja menjadi sampah berserakan dan polutan. Inovasi dibutuhkan untuk mengolah limbah kopi agar dapat bermanfaat dan tidak terbuang. Penelitian bertujuan menurunkan serat kasar kulit kopi (Coffea sp.) yang difermentasi menggunakan jamur Aspergillus niger sehingga diharapkan hasil penelitian dapat bermanfaat sebagai bahan pakan ternak, pakan ikan, minuman prebiotik dan meningkatkan mutu nilai nutrisinya. Penelitian dilakukan dengan metode eksperimental, memakai bahan uji tepung kulit kopi (Coffea sp.), jamur Aspergillus niger, urea, amonium sulfat dan mineral. Dengan cara difermentasi pada media padat dan media basah pada suhu kamar selama 24 jam, 48 jam dan 72 jam pengamatan pertumbuhan jamur pada sampel uji dilakukan secara visual. Setelah fermentasi, dilakukan uji penurunan serat kasar pada sampel menggunakan uji metode Wendee. Hasil penelitian menunjukkan bahwa fermentasi tepung kulit kopi (Coffea sp.) menggunakan Aspergillus niger dengan penambahan urea, amonium sulfat dan mineral dapat menurunkan jumlah serat kasar. Perbedaan media fermentasi menunjukkan bahwa fermentasi pada media basah memberikan hasil penurunan serat kasar yang lebih baik dibandingkan fermentasi pada media padat. Hasil serat kasar pada N1 sebesar 0,23 gram (23%) dan pada N2 sebesar 0,21 gram (21%), sedangkan hasil serat kasar pada media basah sebesar 0,15 gram (15%). Hasil penelitian menunjukkan semakin banyak inokulum Aspergillus niger yang dipakai maka, mempercepat proses degradasi lignoselulosa dan serat yang terbentuk semakin banyak. Sedangkan perbedaan media uji dan tingkat kelembapan sangat mempengaruhi fase lag-time.
Pada kegiatan belajar mengajar, media pembelajaran yang ideal untuk diterapkan pada masa new normal ini adalah media Daring. Salah satu aplikasi yang dapat digunakan yaitu Google Classroom dan Google meet. Kegiatan pengabdian masyarakat ini dilaksanakan oleh team dari Pengabdian Kepada Masyarakat Universitas Harapan medan berkolaborasi dengan Universitas Tjut Nyak Dhien. Metode yang digunakan adalah pendampingan dan pelatihan menggunakan aplikasi Google Classroom dan Google Meet yang diharapkan dapat memaksimalkan belajar-mengajar sehingga materi dapat tersampaikan dengan baik. Hasil dari kegiatan pengabdian kepada masyarakat ini selain mendapatkan pelatihan langsung para guru juga akan dibekali dengan panduan praktis dan sederhana berupa pedoman bagi guru SMK Pharmaca Medan untuk paham dan mengerti menggunakan aplikasi online tersebut.
Free radicals are molecules that have free electrons, very harmful to health. One of the efforts to overcome it is with antioxidants. Naturally, in the body, there are antioxidants, namely superoxide dismutase, glutathione, and catalase, but depending on food intake, especially containing phenolics and flavonoids. Traditionally, guava leaves are used to treat diarrhea, dysentery, lower cholesterol, irregular menstruation, wounds, and canker sores. Judging from these various properties, it is possible that guava leaves contain chemical compounds that have the potential as antioxidants, especially phenolic compounds, the authors tested the ability of guava leaves as antioxidants. Guava leaves were prepared into ethanol extract, fractionated with n-hexane, ethyl acetate, and water, and phytochemical screening was carried out on the ethanol extract and each fraction. Antioxidant testing was carried out using the Radical Scavenger using 1,1-diphenyl-2-picrylhydrazyl. The test results showed that the ethanol extract contained alkaloids, tannins, flavonoids, steroids, saponins, and glycosides. The n-hexane fraction contains alkaloids and glycosides. the ethyl acetate fraction contains tannins. the water fraction contains tannins and glycosides. As antioxidants, ethanol extract and water fraction were categorized as strong with IC50 ethanol = 42.06 g/ml, water fraction = 49.41 g/mL, n-hexane and ethyl acetate fractions were categorized as medium with IC50 fraction n-hexane = 58.15 g /mL, ethyl acetate fraction = 51.60 g/ml.
Recently, there have been hundreds of lip color cosmetics on the market in various colors. However, not all lip colors are safe to use. Without realizing it, there are lip dyes that contain dyes that are dangerous and are prohibited because they can cause irritation to the skin and respiratory tract. Therefore, it is better to use natural dyes. One of the sources of natural dyes is the fruit of kesumba. Extracts from simplicia of kesumba seeds were made by percolation using 96% ethanol as a solvent. The lipstick formulation formula consists of Cera alba, vaseline alba, lanolin, carnauba wax, cetyl alcohol, oleum ricini, propylene glycol, titanium dioxide, butylhydroxytoluene, tween 80, rose oil (oleum rosae), and nipagin, as well as the addition of kesumba seed extract with concentrations of 15%, 17.5%, 20%, 22.5%, and 25%. Tests on the preparations made included examination of the melting point, homogeneity, lipstick strength, stability test against changes in shape, color, and odor during 30 days of storage at room temperature, smear test, and pH examination, and irritation test preference test (Hedonic test). The results of the research that the extract of the kesumba fruit seed can be formulated in lipstick preparations with a light yellow to dark maroon color. The formulation of the kesumba seed extract in the lipstick preparation shows that the preparation is relatively stable homogeneous, the melting point is 58°C, has a good lipstick strength, the pH ranges from 6.3 to 5.7 (according to the pH of the skin) easy to apply with an even color. , does not irritate, so it is safe to use; the pretty preferred preparations are preparations 2, 3, and 4, namely the formula with extracts of kesumba seeds with concentrations of 17.5%, 20%, and 22.5%.
The rhizome of mango Curcuma is empirically used as a traditional medicine for the treatment of gastric pain, pain, and inflammation due to hemorrhoids, sore throat, bronchitis, and asthma. The aim of this study was to determine the chemical compound content of secondary metabolites and the activity of the ethanol extract of Temu Mango (Curcuma mangga Val.) on the reduction of carrageenan-induced rat paw edema. The results of a preliminary examination of the chemical content of the rhizome of Intersection mango (Curcuma mango Val.) showed the presence of glycosides, flavonoids, saponins, essential oils, and steroids. In general, the suspension of the ethanol extract of Temu Mango at doses of 50, 100, 200 mg/kg BW gave an anti-inflammatory effect that began to appear in the first half-hour and continued to increase with increasing time. An increase of 2 times the dose of the ethanol extract of Temu Mango showed an anti-inflammatory effect that was not significantly different, but with an increased dose of 4 times, it showed a significant difference. Even the ethanol extract of Intersection mango at a dose of 200 mg/kg BW gave almost the same effect as indomethacin.
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