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Analisis Sensori Produk Stik Sukun (Artocarpus altilis) dengan Perlakuan Pendahuluan Blanching dan Perendaman dalam Larutan Kalsium Klorida Rachmawati, Siti Rahayu
Jurnal Kesehatan Vol 7, No 3 (2016): Jurnal Kesehatan
Publisher : Politeknik Kesehatan Tanjungkarang

Buah sukun sering dimanfaatkan dalam bentuk makanan ringan seperti stik sukun. Sukun yang diolah dengan cara digoreng berpotensi menghasilkan akrilamida. Akrilamida terbentuk dari gula pereduksi dan asam amino yang secara alami terdapat pada bahan pangan yang diolah dengan cara digoreng, dipanggang dan dibakar. Pengurangan kadar akrilamida dalam stik sukun dilakukan dengan cara blanching dan perendaman dalam larutan CaCl2, namun cara ini dikhawatirkan dapat merubah sensori dari stik sukun yang dihasilkan. Penelitian ini bertujuan untuk mengetahui tingkat kesukaan konsumen terhadap produk stik sukun perlakuan dan kontrol (tanpa perlakuan). Stik sukun di blanching pada suhu 80 ºC selama 10 menit dan direndaman dalam larutan CaCl2 0,1 M selama 30 menit, setelah itu digoreng dan dianalisis sensorinya dibandingkan dengan kontrolnya. Analisis sensori dilakukan oleh 69 panelis tidak terlatih dengan uji hedonik menggunakan parameter uji berupa warna, tekstur, aroma, rasa dan penerimaan secara keseluruhan. Pada parameter warna juga dilakukan analisis fisik produk dengan Chromameter. Hasil analisis sensori dari uji hedonik dan analisis obyektif parameter warna diolah dengan uji t pada taraf nyata 5% untuk mengetahui tingkat kesukaan panelis. Hasil analisis statistik dari uji hedonik menunjukan bahwa panelis lebih menyukai stik sukun kontrol dibandingkan perlakuan pada parameter tekstur, rasa dan penerimaan keseluruhan. Pada parameter warna dan aroma tidak terdapat perbedaan tingkat kesukaan panelis. Hasil analisis sensori menunjukkan bahwa nilai penerimaan panelis terhadap parameter warna dan aroma stik sukun perlakuan tidak berbeda nyata dengan kontrol, namun pada parameter tekstur, rasa dan penerimaan keseluruhan stik sukun perlakuan memiliki nilai yang lebih rendah dari kontrol.

PENINGKATAN PENGETAHUAN TENTANG KOSMETIK DAN ALAT KESEHATAN YANG AMAN DI SMKN 57 JAKARTA Latirah; Rachmawati, Siti Rahayu; Suriawati, Junie
DHARMA BAKTI Dharma Bakti- Vol 4 No 1 - April 2021
Publisher : LPPM IST AKPRIND Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar

In modern times, people can easily find various types of cosmetics and medical devicesranging from cosmetics used to apply makeup, whiten faces, maintain body odor to safe andcomfortable ways to deal with menstrual periods. Most people buy cosmetics withoutknowing what content is contained in these cosmetics. Even though not all cosmetic-basedbrands are safe. As a form of practicing the Tri Darma of Higher Education, the HealthPolytechnic of the Ministry of Health Jakarta II Diploma III Pharmacy and Food AnalysisStudy Program carries out Community Service (PKM) activities with the aim of increasingawareness of the importance of selecting safe and correct cosmetics and medical devices forSMKN 57 students Jakarta. The method used in this community service activity is lectures.Activities are carried out online and follow-up activities are evaluation of activities andpreparation of activity reports. The results of the pre and post test showed that 40 studentsexperienced an increase in their post test scores, and each of 6 students experienced adecrease and no increase in their post test scores. However, this PKM provided an increasein students' knowledge of safe medical devices and cosmetics (p <0.05).

Pengujian Mutu Tablet Metronidazol 500 Mg Generik Berlogo dan Bermerek Dagang yang Beredar di Wilayah Pasar Minggu Jakarta Selatan Lisawati Tanzil; Suzana Indah Astuti; Siti Rahayu Rachmawati
Jurnal Kesehatan Vol 7, No 3 (2016): Jurnal Kesehatan
Publisher : Politeknik Kesehatan Tanjung Karang

Untuk memasyarakatkan produk obat generik berlogo (OGB) perlu dilakukan pengujian tentang mutu OGB. Tujuan penelitian adalah membandingkan mutu tablet metronidazol 500 mg generik berlogo dan bermerek dagang yang beredar di wilayah Pasar Minggu Jakarta Selatan. Penelitian ini dilakukan terhadap enam sampel yang beredar di wilayah Pasar Minggu Jakarta Selatan, dimana tiga dari keenam sampel tersebut adalah yang termasuk dalam kelompok generik berlogo dan tiga lainnya adalah yang termasuk dalam kelompok bermerek dagang,. Parameter mutu yang diuji adalah uji identifikasi, uji disolusi, uji penetapan kadar dan uji keragaman bobot. Hasil uji menunjukkan bahwa baik kelompok generik berlogo maupun kelompok bermerek dagang memenuhi persyaratan Farmakope Indonesia edisi IV, hal ini menunjukkan bahwa kelompok generik berlogo mempunyai mutu yang setara dengan kelompok bermerek dagang.

Characterization Of Moringa (Moringa Oleifera Lam.) Leaf Water Extracts By Chemical And Microbiology Siti Rahayu Rachmawati; junie Suriawati
SANITAS: Jurnal Teknologi dan Seni Kesehatan Vol 10 No 2 (2019): SANITAS Volume 10 Nomor 2 Tahun 2019
Publisher : Politeknik Kesehatan Kemenkes Jakarta II

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36525/sanitas.2019.11

Moringa leaves or referred to Moringa oleifera Lam. are belong to the Moringaceae tribe. This plant is reported to have antibacterial activity and high nutritional value. To be used as an active ingredient in food preparations, it needs to be made in the form of extracts. The study aims to determine the characteristics of Moringa leaf water extract. In this study, Moringa leaves were extracted with a water solvent. Chemical characterization of Moringa leaf extract includes qualitative phytochemical tests and nutritional values (water content, ash, protein, fat, and carbohydrate). Whereas in microbiology, they include microbial contamination (Total Plate Count and Total Yeast and Mold Count). The results of characterization testing of the extracts showed that the water extract of Moringa leaves contain active compounds: flavonoids, phenols, triterpenoids/steroids, saponins, and tannins. Microbial contamination contained in the water extract of Moringa leaves are Total Plate Count value of 0 colonies/g and Mold/Yeast count value of 0 colonies/g and contain nutritional values such as water (75.85%), ash (3.87%), protein (6.27%), fat (<2.20 %) and carbohydrate (14.01%).

Antibacterial Activities Test of Combination of Ethanolic Extract of Betel Leaves (Piper betle L.) and Basil Leaves (Ocimum basilicum L.) Against Staphylococcus aureus Junie Suriawati; Patimah Patimah; Siti Rahayu Rachmawati
SANITAS: Jurnal Teknologi dan Seni Kesehatan Vol 9 No 2 (2018): SANITAS Volume 9 Nomor 2 Tahun 2018
Publisher : Politeknik Kesehatan Kemenkes Jakarta II

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36525/sanitas.2018.13

Betel leaf extract and basil leaf extract contain phenol compounds, safonin, flavonoids, tannins, and essential oils that act as antibacterials. Skin is very susceptible to infection or other skin diseases one of which is caused by Staphylococcus aureus bacteria. This research needs to be done to test the antibacterial activity of ethanol extract of green betel leaf, basil leaf and combination of both extracts to S. aureus. The process of extraction of betel leaf and basil leaves was done with 96% ethanol solvent using maceration method. The combinations used in the sample solution were the concentration of ethanol extract of green betel leaf (0%, 15%, 30%, 45%, 60%, 75%) and basil leaf extract (0%, 15%, 30%, 45%, 60 %, 75%). Furthermore, the antibacterial activity was tested for S. aureus with well diffusion method. The data obtained were tested statistically using Anova and Duncan's advanced test. The result of statistical analysis showed difference of drag zone (p <0,05) between various concentration of ethanol extract of green betel leaf, basil leaf and combination of both extracts to S. aureus. The smallest resin zone of ethanol extract of betel leaf and ethanol extract of basil leaves is at 0% concentration (S0 and K0) and highest at 75% concentration (S5 and K5). While the smallest zone of inhibition for the combination of ethanol extract of betel leaf and ethanol extract of basil leaves at concentration S0K0, S0K1 and S0K2 is 0 mm and highest at S5K5 concentration is 31,3 mm. The higher concentration of betel leaf extract, basil leaf extract and the combination of the two extracts, the inhibition of diameter zone will be better. It can be concluded that the combination of betel leaf extract and basil leaf extract has the ability to inhibit the growth of S. aureus better than single extract.

Sterility Test of Syringes As A Pharmaceutical Preparation That Obtained From Pasar Pramuka Reni Anggraini; Junie Suriawati; Siti Rahayu Rachmawati; Yulis Adriana
SANITAS: Jurnal Teknologi dan Seni Kesehatan Vol 12 No 2 (2021): SANITAS Volume 12 Nomor 2 Tahun 2021
Publisher : Politeknik Kesehatan Kemenkes Jakarta II

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36525/sanitas.2021.17

Syringes are one of the pharmaceutical preparations that are in high demand. In healthcare institutions, syringes are used to aid in patient care and examination. Pharmaceutical preparations, such as various syringes, are widely available in the Pasar Pramuka. Syringes must be free from microbes and used syringes should not be reused. Microbiological sterility tests can be performed on a syringe to determine whether it is sterile or not. The purpose of the study is to test the sterility of syringes obtained from the Pasar Pramuka. A random sample of a syringe is being used in the study as an experimental method. The syringes were isolated and incubated for 14 days in Fluid Thioglycollate Medium (FTM) and Trypticase Soy Broth (TSB) at 30-35 oC and 20-25 oC, respectively, with frequent observations. If FTM and TSB media were turbid, then isolated into selective media based on their microbe as controls, namely Clostridium sporogenes ATCC 19404, Pseudomonas aeruginosa ATCC 9027, Staphylococcus aureus ATCC 6538, Escherichia coli ATCC 25922, Escherichia coli ATCC 8739, Bacillus subtilis ATCC 6633, Salmonella typhi. The results showed that the B syringe was turbid on FTM media and did not contain pathogenic microbes after being identified on selective media, as in controls. The A and C syringes on TSB media were turbid, and after identification on selective media, Candida albicans and Aspergillus brasiliensis were found. In conclusion, the A, B, and C syringes are not steril.

AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN KELOR METODE DPPH DAN FRAP SEBAGAI SEDIAAN OBAT DAN MAKANAN: ANTIOXIDANT ACTIVITIES OF MORAGE LEAF EXTRACT DPPH AND FRAP METHODS AS DRUG AND FOOD Junie Suriawati; Siti Rahayu Rachmawati
Medical Sains : Jurnal Ilmiah Kefarmasian Vol 8 No 1 (2023)
Publisher : Sekolah Tinggi Farmasi Muhammadiyah Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37874/ms.v8i1.512

Daun kelor banyak dibudidayakan oleh masyarakat karena diyakini dapat memberikan banyak manfaat, antara lain bidang farmasi dan makanan. Ekstrak daun kelor (Moringa oleifera L.) mengandung senyawa alkaloid, flavonoid, fenolat, triterpenoida/steroida, dan tanin yang berfungsi sebagai antioksidan. Senyawa zat aktif pada daun kelor dapat diperoleh dengan cara ekstraksi menggunakan pelarut air, karena pelarut air dapat diaplikasikan ke masyarakat sebagai sediaan yang aman untuk dikonsumsi. Umumnya penelitian ekstrak daun kelor menggunakan pelarut air dengan cara infusa atau pelarut organik. Penelitian ekstrak daun kelor yang diperoleh dengan cara pemerasan belum pernah dilakukan, terutama aktivitas antioksidan. Tujuan dari penelitian adalah untuk mengetahui aktivitas antioksidan ekstrak daun kelor dengan metode DPPH dan FRAP sebagai sediaan obat dan makanan. Uji aktivitas antioksidan dilakukan dengan metode 2,2-difenil-I-pikrilhidrazil/DPPH serta metode aktivitas potensial reduksi besi (Ferric Reduction Antioxidant Power/FRAP) yang masing masing memiliki kelebihan pada metodenya. Hasil penelitian ekstrak daun kelor infusa dan pemerasan memiliki kadar fenol total 50,10331±0,005 mg GAE/g dan 47,55012±0,019 mg GAE/g sedangkan kadar flavonoid total 36,56286±0,026 mg QE/g dan 37,76643±0,025 mg QE/g. IC50 ekstrak daun kelor infusa dan pemerasan dengan metode DPPH sebesar 4,12 ppm dan 26,13 ppm serta IC50 ekstrak daun kelor infusa dan pemerasan dengan metode FRAP adalah 11140,06 ppm dan 21529,00 ppm. Berdasarkan hasil tersebut dapat disimpulkan ekstrak daun kelor dengan metode DPPH memiliki aktivitas antioksidan kuat dan metode FRAP memiliki aktivitas antioksidan lemah, sehingga ekstrak daun kelor tersebut dapat digunakan sebagai sediaan obat dan makanan. Kata kunci : daun kelor, antioksidan, sediaan obat dan makanan

Garlic extract (Allium sativum) improves the taste of dried moringa noodle products (Moringa oleifera) Junie Suriawati; Siti Rahayu Rachmawati
AcTion: Aceh Nutrition Journal Vol 8, No 3 (2023): September
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v8i3.1069

Moringa leaves are plants that have antioxidants and are rich in nutritional value. Panelists said they liked the aroma and taste parameters of dried moringa noodles by adding moringa leaf extract using the pressing method. Adding garlic is needed to cover the aroma and taste because garlic has a distinctive and robust flavor component. The purpose was to improve the taste of dried moringa noodles by adding garlic extract. This experimental research was a completely randomized design. Dried moringa noodles were obtained by adding garlic extract concentrations of 0% (F0), 5%(F1), 10%(F2), and 15%(F3). The hedonic test used 30 untrained panelists with parameters of taste, aroma, color, and texture. The hedonic data were tested for normality using the Kolmogorov-Smirnov test, followed by the ANOVA nova test. If there was a significant difference, continued by the Duncan test with 95% CI. The results of the hedonic test of dry moringa noodles with the addition of garlic extract for taste (p=0,000) showed panelists preferred dry moringa noodles F1 and aroma (p=0,113), color (p=0,104), and texture (p=0,081) there was no significant difference for the treatment of adding garlic extract. F1 dry moringa noodles are safe to use as a food ingredient and contain nutritional value. In conclusion, adding garlic extract can improve the taste of dry moringa noodles (F1).

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