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All Journal Biospecies Biosfer: Jurnal Tadris Biologi Jurnal Ilmiah Biosaintropis (Bioscience-Tropic) JURNAL LENTERA : Kajian Keagamaan, Keilmuan dan Teknologi Jurnal Pengabdian Pada Masyarakat Jurnal Dunia Farmasi Jurnal Biogenerasi Biofaal Journal Jurnal Lingkungan dan Sumberdaya Alam (JURNALIS) Jurnal Pengabdian kepada Masyarakat Indonesia (JPKMI) International Journal Mathla'ul Anwar of Halal Issues Jurnal Pengabdian Pada Masyarakat Indonesia (JPPMI) Jurnal Ilmu Pertanian dan Perkebunan
Usman Setiawan
Universitas Mathla’ul Anwar
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Pelatihan Pembuatan Sabun Mandi Kombucha Bunga Telang Kepada Mahasiswa Farmasi Pada Mata Kuliah Bioteknologi Firman Rezaldi; Nurullah Asep Abdilah; Mu’jijah Mu’jijah; Fernanda Desmak Pertiwi; M. Fariz Fadillah; Usman Setiawan; Heny Sasmita; Ucu Wandi Somantri
Jurnal Pengabdian Pada Masyarakat Indonesia Vol 1 No 1 (2022): Februari: Jurnal Pengabdian Pada Masyarakat Indonesia
Publisher : Universitas Gajah Putih, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1967.049 KB) | DOI: 10.55542/jppmi.v1i1.179

Abstract

TRAINING ON MAKING TELANG FLOWER KOMBUCHA FERMENTED SOAP AS RAW MATERIAL FOR HALAL AND ENVIRONMENTALLY FRIENDLY COSMETICS FOR 5TH SEMESTER PHARMACY STUDENTS IN AN EFFORT TO IMPROVE CONVENTIONAL PHARMACEUTICAL BIOTECHNOLOGY SKILLS. The efficacy of kombucha as antibacterial, antioxidant, and anticancer is very open to opportunities to be developed as raw materials for drugs and cosmetics that are environmentally friendly and halal in the perspective of biotechnology. The purpose of this training is to provide the latest insight for 5th semester pharmacy students regarding the potential of telang flower kombucha as a raw material for halal and environmentally friendly cosmetics, thereby increasing conventional pharmaceutical biotechnology skills. The methods used are Preparation of the Training Place, Filling in Attendance List of Participants and Questionnaires, Opening of Training Events, and Implementation and Training of Making Telang Flower Kombucha Fermented Soap. Based on the results of both training activities carried out in classes A, B, D, and E, 5th semester Pharmacy Students, Faculty of Health Pharmacy, Mathla'ul Anwar University, Banten regarding Training on Making Fermented Soap Kombucha Telang Flowers as Raw Material for Halal and Environmentally Friendly Cosmetics to Pharmacy Students Smester 5 In an Effort to Improve Conventional Pharmaceutical Biotechnology Skills, the majority of students do not know much about the potential of kombucha fermentation of telang flower which has potential as a raw material for halal and environmentally friendly cosmetics. This is because they are more familiar with fermented kombucha as a functional drink, cosmetic raw materials from fermented kombucha in the form of bar soap and facial toner.
BIODIVERSITAS LABA-LABA ARACHNIDA (Araneae) DI KAWASAN EKOSISTEM DESA WISATA BANYUBIRU KECAMATAN LABUAN KABUPATEN PANDEGLANG Hadi Susilo; M Nasrun Hakim; Usman Setiawan
Jurnal Lingkungan dan Sumberdaya Alam (JURNALIS) Vol 4 No 1 (2021): JURNALIS
Publisher : Program Studi Teknik Lingkungan, Fakultas Teknik, Universitas Banten Jaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (401.42 KB) | DOI: 10.47080/jls.v4i1.1214

Abstract

Biodeversitas dan klasifikasi jenis laba-laba dapat menunjang ekowisata di Kabupaten Pandeglang, Provinsi Banten. Tujuan dari penelitian adalah untuk mengetahui jumlah jenis laba-laba (Araneae) di kawasan desa wisata Banyubiru. Pengumpulan sampel laba-laba dilakukan dengan metode ekplorasi. Analisis data keanekaragaman diuraikan secara deskriptif. Hasl penelitian menunjukkan bahwa keanekaragaman laba-laba Arachnida (Araneae) pada Desa Wisata Banyubiru Kecamatan Labuan Kabupaten Pandeglang diperoleh sebanyak 70 individu yang termasuk dalam 5 famili dan 10 spesies yaitu: A. argentata (Araneidae), Gasteracantha sp (Araneidae), A. apensa (Araneidae), A. trifasciata (Araneidae), W. saltabundus (Theridiidae), N. inaurata (Nephilidae), N. maculata (Nephilidae), L. reclusa (Sicaridae), P. paykulli (Salticidae) dan Hasarius sp (Salticidae). Keanekaragaman laba-laba Arachnida (Araneae) dari tiga stasiun di Desa Wisata Banyubiru Kecamatan Labuan Kabupaten Pandeglang menunjukkan indeks keragaman (H) berkategori sedang, indeks kemerataan tinggi dan indeks dominansi yang kecil. Ekosistem desa wisata masih lestari
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (643.66 KB) | DOI: 10.30653/ijma.202111.12

Abstract

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.
HALAL AND THAYYIB FOOD IN ISLAMIC SHARIA PERSPECTIVE Ali Farkhan Tsani; Hadi Susilo; Suyamto Suyamto; Usman Setiawan; Sudanto Sudanto
International Journal Mathla’ul Anwar of Halal Issues Vol. 1 No. 1 (2021)
Publisher : Universitas Mathla’ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (607.452 KB) | DOI: 10.30653/ijma.202111.34

Abstract

Consumption of halal and thayyib food  will make it easier for someone to do good deeds, this is mentioned in the Qur'an Surah Al Maidah verse 88. Halal is goods that are not haram, consuming them is not prohibited by religion. At least, the prohibition can be divided into two aspects. First, haram in essence or materially has been declared haram by the Shari'a, such as pigs, carrion, and blood. Second, haram is not in essence, but can be from the way of buying, obtaining, or processing the goods. Thayyib means something that is holy, not unclean, and not disgusting which is not liked by the soul. Whoever eats unlawful food, whether he wants it or not, his limbs will tend to sin, whether he realizes it or not. Whoever eats halal food, surely his limbs will obey and be given God’s guidance to do good.
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

Abstract

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.
Bioteknologi Kombucha Bunga Telang (Clitoria ternatea L) dengan Variasi Gula Stevia sebagai Antikolesterol pada Bebek Pedaging Firman Rezaldi; Usman Setiawan; Kusumiyati Kusumiyati; Desi Trisnawati; M. Fariz Fadillah; Diyan Yunanto Setyaji
Jurnal Dunia Farmasi Vol 6, No 3 (2022): Edisi Agustus
Publisher : Program Studi Farmasi, Fakultas Farmasi dan Kesehatan, Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdf.v6i3.5279

Abstract

Pendahuluan: Hiperkolesteromia merupakan salah satu penyakit yang dapat menyebabkan berbagai komplikasi kesehatan manusia. Faktor pemicu terjadinya kadar kolesterol tinggi bisa berupa rutinnya dalam mengkonsumsi protein hewani, salah satu sumber protein hewani adalah daging bebek. Tujuan: Untuk menghasilkan daging bebek yang rendah kolesterol. Penelitian ini menggunakan bebek pedaging sebanyak 20 ekor dengan usia 3 bulan yang diberi perlakuan kombucha bunga telang pada konsentrasi gula stevia yang berbeda-beda sebagai substratnya yang telah difermentasi selama 2 minggu pada suhu 26oC. Metode: Secara Rancangan Acak Lengkap (RAL) dengan 4 perlakuan selama 1 bulan. Pengulangan pada setiap perlakuan dilakukan sebanyak 5 kali. Komposisi perlakuan adalah sebagai berikut: P0 yaitu kontrol tanpa mengandung kombucha bunga telang dengan substrat gula stevia. P1, P2, dan P3 yaitu air minum yang mengandung fermentasi kombucha bunga telang dengan konsentrasi gula stevia masing-masing sebesar 20%, 30%, dan 40%. Parameter yang diukur dalam penelitian ini diantaranya adalah kadar kolesterol, bobot tubuh, dan konsumsi air minum. Data yang dihasilkan dianalisis menggunakan ANOVA serta dilanjutkan dengan uji Duncan pada taraf kepercayaan 95%. Hasil: Menunjukkan bahwa pemberian kombucha bunga telang dengan substrat gula stevia berpotensi dalam menurunkan kadar kolesterol pada bebek pedaging secara nyata. Kesimpulan: Konsentrasi gula stevia sebesar 40% pada fermentasi kombucha bunga telang merupakan konsentrasi terbaik dalam menurunkan kadar kolesterol, menurunkan bobot tubuh, dan air minum.
Analisis Kemampuan Bioteknologi Farmasi DiTinjau Dari SELF REGULATED LEARNING : Studi Kasus Pada Mahasiswa S1 Farmasi Universitas Mathla’ul Anwar Banten Firman Rezaldi; Endang Safitri; Nurullah Asep Abdilah; Mu’jijah; Usman Setiawan
Jurnal Biogenerasi Vol. 7 No. 2 (2022): Jurnal Biogenerasi Vol 7 Nomor 2 tahun 2022
Publisher : Universitas Cokroaminoto Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30605/biogenerasi.v7i2.2013

Abstract

This study aims to analyze the ability of students in pharmacy biotechnology courses in terms of student self-regulated learning (high, medium, low). This research is a descriptive research with a qualitative approach. The subjects of this study were all students of the Pharmacy Study Program as many as 30 people consisting of 18 men and 12 women. To obtain data in this study used research instruments consisting of two types, namely test and non-test. The test instrument is a pharmaceutical bitechnology ability test in the form of 10 description questions and a non-test instrument in the form of a self-regulated learning questionnaire. Analysis of pharmaceutical biotechnology capabilities. students were analyzed using a scoring technique and then converted into a value with a range between 0 to 100. The score was then classified into the criteria for minimum completeness. Data analysis of biotechnologist ability. KKM). The results showed that the understanding of pharmaceutical biotechnology was in the high category with an average value of 83.33%.
Minuman Probiotik Kombucha Dengan Ekstrak Daun Teh Hijau Sebagai Herbal Alternatif Untuk Meningkatkan Sistem Kekebalan Imun Tubuh Dody Riswanto; Usman Setiawan
JURNAL LENTERA : Kajian Keagamaan, Keilmuan dan Teknologi Vol 21 No 2 (2022): September 2022
Publisher : LP2M STAI Miftahul 'Ula (STAIM) Nganjuk

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29138/lentera.v21i2.800

Abstract

Decreased body immunity has an impact on various kinds of disease disorders that attack the human body. Decreased body immunity is caused by one of the reasons for the wrong consumption of foods and beverages that contain cholesterol, fat, artificial sweeteners, preservatives, MSG, and other substances that are harmful to the body. To anticipate the body so that immunity remains well conditioned, healthy food is needed that is beneficial for the health of the body as a whole. Among these healthy foods is the fermented kombucha drink with green tea leaf extract. Kombucha is a probiotic drink made from fermented sweet tea and scoby microbial culture. The kombucha fermentation process generally takes between 7-14 days. The results showed that kombucha in terms of color, which is bright yellow after going through the fermentation process for 14 days. kombucha in terms of aroma, namely sweet and sour aroma with a sour smell that is very dominant compared to the sweet smell. Kombucha in terms of taste, which is sweet and sour with a sour taste that tends to be more dominant than sweet taste. Kombucha according to several research results that were reviewed based on chemical procedures, can increase the body's immune system. This is because kombucha contains antioxidants and vitamins that can stimulate the immune system to increase, among the antioxidants contained are polyphenols and several vitamins, especially vitamin B.
MULTIPLIKASI TUNAS DAN INDUKSI PERAKARAN TANAMAN NILAM Rezaldi, Firman; Abdilah, Nurullah Asep; Mu’jijah, Mu’jijah; Susilo, Hadi; Suyamto, Suyamto; Setiawan, Usman; Oktavia, Swastika
Jurnal Ilmu Pertanian dan Perkebunan Vol 4 No 1 (2022): Januari : Jurnal Ilmu Pertanian dan Perkebunan
Publisher : Universitas Gajah Putih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55542/jipp.v4i1.157

Abstract

Penelitian mengenai multiplikasi tunas dan induksi perakaran tanaman nilam (Pogestemon cablin Benth) secara in vitro pada medium MS telah dilakukan pada bulan Juni sampai Desember 2013. Tujuan penelitian ini adalah untuk mendapatkan kombinasi konsentrasi NAA dan BAP terbaik dalam multiplikasi tunas nilam dan konsentrasi NAA terbaik dalam induksi perakaran nilam. Penelitian ini dilakukan secara eksperimental dengan menggunakan Rancangan Acak Kelompok (RAK). Pada tahap multiplikasi tunas digunakan pola faktorial yang terdiri dari dua faktor. Faktor yang pertama adalah konsentrasi zat pengatur tumbuh (zpt) BAP yang terdiri dari 4 taraf konsentrasi yaitu 0 ppm, 0,5 ppm, 1,5 ppm, dan 2 ppm. Faktor yang kedua adalah konsentrasi zat pengatur tumbuh (zpt) NAA yang terdiri dari 3 taraf konsentrasi yaitu 0 ppm, 0,5 ppm, dan 1,5 ppm. Pada tahap multiplikasi tunas parameter yang diamati adalah jumlah tunas, dan tinggi tunas, sedangkan pada tahap induksi perakaran parameter yang diamati adalah jumlah akar, dan panjang akar. Hasil penelitian menunjukkan bahwa terdapat kombinasi konsentrasi NAA dan BAP yang terbaik dalam menghasilkan jumlah tunas nilam yaitu kombinasi, NAA 0 ppm + BAP 2 ppm, menghasilkan 11 tunas, untuk tinggi tunas terdapat kombinasi konsentrasi NAA dan BAP yang terbaik, yaitu konsentrasi NAA 0 ppm + BAP 0,5 ppm, menghasilkan tinggi tunas 3,13 cm. Konsentrasi NAA tunggal dengan konsentrasi 1,5 ppm merupakan konsentrasi NAA tunggal yang terbaik dalam menghasilkan jumlah akar dan mempengaruhi panjang akar. Pada konsentrasi 1,5 ppm menghasilkan jumlah akar sebanyak 7 buah, dan panjang akar 2,3 cm.
PELATIHAN PEMBUATAN SABUN CUCI TANGAN PROBIOTIK FERMENTASI KOMBUCHA BUNGA TELANG KEPADA MAHASISWA FARMASI SMESTER 5 UNIVERSITAS MATHLA’UL ANWAR BANTEN SEBAGAI PENINGKATAN WAWASAN DALAM MATA KULIAH BIOTEKNOLOGI Nurullah Asep Abdilah; Firman Rezaldi; M. Fariz Fadillah; Mu’jijah Mu’jijah; Usman Setiawan; Swastika Oktavia; Meliyawati Meliyawati; Fernanda Desmak Pertiwi
Jurnal Pengabdian kepada Masyarakat Indonesia (JPKMI) Vol. 2 No. 1 (2022): April : Jurnal Pengabdian Kepada Masyarakat Indonesia (JPKMI)
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (534.144 KB) | DOI: 10.55606/jpkmi.v2i1.118

Abstract

Telang flower kombucha is a probiotic that has the potential to be developed as a functional drink and even an active cosmetic ingredient in the form of hand soap as an effort to break the chain of transmission of COVID-19 and its mutations. The purpose of this activity is to provide additional insight to students, especially in the pharmaceutical study program at the Faculty of Health Pharmacy, Mathla'ul Anwar University, Banten, in utilizing the fermented kombucha solution of telang flower as an active ingredient in environmentally friendly hand soap cosmetics. The results of the activity showed that the service participants had increased knowledge or insight about the importance of using conventional biotechnology products as a new breakthrough in the pharmaceutical field. This can be seen from the increase in the pre-test and post-test which have been conveyed a lot during material exposure during pharmaceutical biotechnology lectures and during training. Participants who have attended training on making probiotic handwashing soap from fermented kombucha flower telang solution are more enthusiastic and understand the importance of the benefits of fermenting kombucha flower telang not only in the functional food sector but also in the potential for environmentally friendly cosmetics.
Co-Authors Abdilah, Nurullah Asep Abdillah, Nurullah Asep Ali Farkhan Tsani Arti Wahyu Utami Cory Novi Desi Trisnawati Diyan Yunanto Setyaji Dody Riswanto E. Egriana Handayani Eman eman Endang Safitri Fathurrohim, Muhammad Faizal Fernanda Desmak Pertiwi Fernanda Desmak Pertiwi Firman Rezaldi Firman Rezaldi Firman Rezaldi Firman Rezaldi Fitri Rahmi Fadhilah Fitria Eka Resti Wijayanti Hadi Susilo Hadi Susilo, Hadi Hakim, M Nasrun Hilda Nurpadiana Jihan Nabilla Kusumiyati M Nasrun Hakim M. Fariz Fadillah M. Fariz Fadillah M. Fariz Fadillah Mardianto Meliyawati Meliyawati Mu’jijah Muhammad Faizal Fathurohim Mu’jijah Mu’jijah Mu’jijah, Mu’jijah Nurmaulawati, Rina Nurpadiana, Hilda Pertiwi, Fernanda Desmak Reni Purbanova Rezaldi, Firman Rifkarosita Putri Ginaris Sasmita, Heny Sinta Wisma Sari sudanto sudanto Sukardi Sugeng Rahmad Suyamto Suyamto Suyamto Swastika Oktavia Tri Saptari Haryani Ucu Wandi Somantri Yetti Hariningsih Yuwinani, Iin