Pendampingan Pembuatan Hand Sanitizer pada Masyarakat Pembelajar Pendidikan Kimia pasca Pandemi COVID-19 di Kota Tanjungpinang

Nina Adriani

doi:10.31629/anugerah.v3i1.3150

Pendampingan Pembuatan Hand Sanitizer pada Masyarakat Pembelajar Pendidikan Kimia pasca Pandemi COVID-19 di Kota Tanjungpinang

Jurnal Anugerah ◽

10.31629/anugerah.v3i1.3150 ◽

2021 ◽

Vol 3 (1) ◽

pp. 49-56

Author(s):

Nina Adriani

Keyword(s):

Marine Chemistry ◽

Hand Sanitizer

Virus corona (COVID-19) menyebar dengan pesat di Indonesia sejak pertengahan Maret 2020, sehingga menuntut pemerintah untuk mencari solusi bagi mengurangi dampak penyebaran virus ini. Salah satu cara yang efektif adalah selalu menjaga kebersihan tubuh dengan selalu menggunakan hand sanitizer. Hand sanitizer merupakan cairan pembersih kuman yang digunakan pada tangan dan dapat membunuh kuman secara singkat karena kandungan yang terdapat dalam hand sanitizer berupa zat kimia yang berkonsentrasi tinggi seperti alkohol. Pasca pandemi COVID-19, cairan hand sanitizer sulit ditemukan karena kebutuhan yang sangat tinggi oleh seluruh masyarakat, sehingga hal ini menjadi pencetus institusi untuk mengajak akademisi untuk berperan aktif dalam membuat hand sanitizer yang dapat digunakan oleh masyarakat yang membutuhkan. Oleh karena itu dosen prodi Pendidikan Kimia UMRAH mendampingi mahasiswa Pendidikan kimia dalam membuat hand sanitizer yang dapat digunakan pada pandemi COVID-19 dan dapat digunakan oleh masyarakat umum. Pembuatan hand sanitizer ini menggunakan bahan-bahan seperti alkohol, hidrogen peroksida dan aloevera yang dilakukan di laboratorium Marine Chemistry, Universitas Maritim Raja Ali Haji. Produk hand sanitizer dapat digunakan oleh masyarakat umum melalui distribusi oleh satgas Kota Tanjungpinang, yayasan kesehatan masyarakat, puskesmas dan baznas Kota Tanjungpinang. Hal ini diharapkan dapat menjadi salah satu solusi dalam mengurangi penyebaran virus COVID-19 di kota Tanjungpinang.

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Studi fortifikasi hidrolisat protein udang rebon (mysis relicta) pada mie sagu

JURNAL AGROINDUSTRI HALAL ◽

10.30997/jah.v6i1.1819 ◽

2020 ◽

Vol 6 (1) ◽

pp. 039

Author(s):

Trie Omitha Purba ◽

Suparmi Suparmi ◽

Dahlia Dahlia

Keyword(s):

Experimental Method ◽

Proximate Composition ◽

Protein Hydrolysate ◽

Quality Standards ◽

Processing Technology ◽

Fish Processing ◽

Mysis Relicta ◽

Marine Chemistry ◽

Randomized Design

The study aimed to determine the effect of rebon shirmp (mysis relicta) protein hydrolisate fortification to the sago noodles and to observe the characteristics of the sago noodles produced. The research was carried on in February – April 2019 in the Laboratory of Fish Processing Technology, Integrated Laboratories, and the Fisheries and Marine Chemistry Laboratories at the Universitas Riau. The method used was the experimental method, designedas a non-factorial complete randomized design. The treatment conducted was addingof rebon shrimp protein hydrolysate at 4 level concentrations (0%, 5%, 10% dan 15%). The variables assessed were the quality of organoleptic (appearance, texture, odor, flavor) and the proximate composition. The results showed that the proteinhydrolysate of rebon shrimp at concentration of 15% was the best treatment and in accordance to the quality standards of dried noodles (SNI 01-2974-1996), indicated bythe highest organoleptic qualityof the dried noodles produced, including: the appearance that was brown, less attractive, whole, less neat; the texture that was dry and compact; the aroma that was quite fragrant, spesific rebon shrimp; and the taste that was quite tasty and shrimp flavored. The proximate composition ofthe best product was presented by the content of moisture, ash, fat, protein, and carbohydrate at 7.55%,1.02%, 0.17%, 16.76%, and 74.49%, respectively.Keywords: Hydrolysate protein, rebon shrimp, sago noodles

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Public Awareness of Preventive Measures against COVID-19: A Google Trends Analysis (Preprint)

10.2196/preprints.25068 ◽

2020 ◽

Author(s):

Alex Mok ◽

Oliver Oi Yat Mui ◽

Kwan Pui Tang ◽

Chi-Fai NG ◽

Sunny Hei Wong ◽

...

Keyword(s):

Public Health ◽

Temporal Trend ◽

Preventive Measures ◽

Public Awareness ◽

Google Trends ◽

Online Searching ◽

Effective Measure ◽

Heat Maps ◽

Hand Sanitizer ◽

Incidence Data

BACKGROUND The 2019 coronavirus pandemic (COVID-19) has led to increase in global awareness of related public health preventive measures. The public awareness can be reflected by online searching trends of major search engines, namely Google Trends. OBJECTIVE This study aims to interpret online searches of COVID-19 related public health preventive measures and to identify possible correlations between early search trends and progression of the pandemic. METHODS Search data from five queries “Mask”, “Hand Washing”, “Social Distancing”, “Hand Sanitizer”, and “Disinfectant” were extracted from Google Trends (GT) in the form of Relative Search Volumes (RSV). Global incidence data of COVID-19 was obtained from January 1st to June 30th 2020. Subsequently, the data were analyzed and illustrated in forms of a global temporal RSV trend diagram, a geographical RSV distribution chart, scatter graphs comparing regional RSV with average daily cases; and heat-maps comparing temporal trend of RSV with average daily cases. RESULTS Global temporal trend revealed multiple surges in RSV, which were temporally associated with certain COVID news events. Geographical distribution showed differences of query interests among regions. Although scatter graphs failed to illustrate strong correlations between regional RSV and average daily cases, the heat-maps were able to demonstrate patterns of early RSV peaks in countries with lower average daily cases, for queries “Mask”, “Hand Sanitizer”, and “Disinfectant”, upon incorporating with the temporal element into analysis. CONCLUSIONS Early public awareness of multiple preventive measures was observed in countries with lower daily average cases. Public health authorities may look into early public awareness as an effective measure for future disease control.

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Pemanfaatan Nira Aren Sebagai Bahan Baku Etanol Dalam Pembuatan Hand Sanitizer

Jurnal Dedikatif Kesehatan Masyarakat ◽

10.22487/dedikatifkesmas.v1i1.144 ◽

2020 ◽

Vol 1 (1) ◽

pp. 13-23

Author(s):

Adrianton Adrianton ◽

M. Rusydi Hasanuddin ◽

Jamaluddin Jamaluddin

Keyword(s):

Hand Sanitizer

Kebutuhan akan etanol (alkohol) dalam pembuatan cairan pencuci tangan (Hand Sanitizer) terus meningkat seirig wabah Virus Corona (Covid-19) yang belum juga mereda. Permintaan sangat tinggi sedangkan stok terbatas yang membuat masyarakat kesulitan untuk menemukan walaupun dipasaran ada tapi harganya cukup mahal, sehingga diperlukan bahan baku etanol alternatif yang dapat digunakan dan tersedia disekitar kita. Salah satu produk diversifikasi yang dapat dikembangkan adalah pohon aren yang menghasilkan etanol (alkohol) dari proses fermentasi (alami maupun buatan dengan tambahan ragi) dan destilasi. Metode yang digunakan dalam kegiatan pengabdian adalah ceramah/penyuluhan (koordinasi, sosialisasi dan penyadaran), praktik/pelatihan yang dilanjutkan dengan penerapan teknologi dan pendampingan tentang teknologi pengolahan nira aren secara terkendali menjadi Alkohol teknis dengan konsentrasi tinggi dan pembuatan Hand Sanitizer. Hasil Penyuluhan; yang telah dilaksanakan, di dapatkan data tentang 22 anggota mitra petani aren didominasi laki-laki 90,91%, dengan tingkat pendidikan tertinggi SMP 36,36%, umur petani produktif antara 40 – 60 tahun sebesar 54,55%, lahan yang digunaan sebagai usaha adalah lahan milik sendiri dan kondisi tanaman dipelihara dengan baik 45,45%, produk yang dihasilkan 54,55% adalah gula merah dan 22,73% adalah produk Cap tikus/nira aren. Pada Praktik/Pelatihan; dilakukan pembuatan etanol/alkohol dari nira aren secara konvensional dengan kadar alkohol ≤25% (minuman cap tikus) sebanyak 20 Liter, kemudian dilakukan redestilasi untuk mendapatkan etanol teknis dengan kadar etanol di atas 80% sebanyak 9 Liter, lalu dibuat Hand Sanitizer bentuk Spray dan Gel sebanyak 100 botol. Proses Pendampingan; memberikan pengetahuan tentang teknik pemamfaatan nira aren untuk menghasilkan alkohol yang berkadar tinggi dengan teknik metode destilasi yang benar serta tingkat kebersihan produk untuk menjaga kualitasnya

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Intoxication by Hand Sanitizer

Journal of Emergency Nursing ◽

10.1016/j.jen.2018.09.005 ◽

2019 ◽

Vol 45 (2) ◽

pp. 218-219

Author(s):

Dorothy J. Moore

Keyword(s):

Hand Sanitizer

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Preparation of alcohol-based handrub in COVID-19 Alsatian cluster

Pharmaceutical Technology in Hospital Pharmacy ◽

10.1515/pthp-2020-0004 ◽

2020 ◽

Vol 5 (1) ◽

Author(s):

Elodie Di-Falco ◽

Johan Bourbon ◽

Isalyne Sbaffe ◽

Jean-Daniel Kaiser

Keyword(s):

Critical Period ◽

Hospital Management ◽

Management Team ◽

The Other ◽

Packaging Materials ◽

Local Production ◽

Technical Grade ◽

Hand Sanitizer ◽

Set Up ◽

Real Challenge

AbstractAlsace, in particular Haut-Rhin, is one of the main clusters of COVID-19 in France. There has been a shortage of essential supplies in the area, especially alcohol-based hand sanitizer. In this context, and in accordance with the decree dated March 6, 2020, our hospital management team asked us to start local production of alcohol-based handrub. This was a real challenge: In one week, we had to implement the production of handrub to meet the needs of a 1,400-bed hospital. The production had to comply with the French preparation guidelines and take place on specific premises, with qualified and calibrated equipment, by qualified staff, under the supervision of a pharmacist. The other big challenge we faced was the supply of pharmaceutical raw and packaging materials. During this particular critical period, all suppliers were out of stock. Here, we describe the organizational set-up and the decisions made, e. g., to use technical-grade ethanol before the publication of the decrees dated March 13 and March 23, 2020.

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