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All Journal Jurnal Ilmiah Manuntung Jurnal Pendidikan Teknologi Pertanian
Wahyuni, Sri Nur
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Education Mechanical Engineering

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PENETAPAN KADAR FLAVONOID EKSTRAK ETANOL DAUN PACAR KUKU (Lawsonia inermis L.) BERDASARKAN PERBEDAAN CARA PENGERINGAN Supriningrum, Risa; Fatimah, Nurul; Wahyuni, Sri Nur
Jurnal Ilmiah Manuntung Vol 4 No 2 (2018): Jurnal Ilmiah Manuntung
Publisher : jurnal ilmiah manuntung akademi farmasi samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (68.536 KB)

Abstract

Leaves of Lawsonia inermis L. are one of the medicinal plants that have antibacterial properties, medicine for wounds on the skin, drugs for inflammation of the knuckles and as a nail dye. One of the active substances contained in the henna leaf is flavonoids. The level of active ingredient extract can be influenced by the way of drying simplicia. The purpose of this study was to determine the levels of flavonoid ethanol extract of girlfriend nail Lawsonia inermis L. leaves based on simplicia drying method. Research conducted was non-experimental research. The stages of the study included collecting samples, determining plants, making simplicia by drying the wind and artificial drying with an oven at 550C, extracting by maceration and determining flavonoid levels by UV-Vis spectrophotometry. The data obtained were analyzed descriptively. Based on the results of the study, obtained flavonoid levels of ethanol extract of leaves on wind-dried drying of 6.15% ± 0.1373 and drying with an oven of 7.37% ± 0.2158.
Daun Sirih (Piper betle L) dan Daun Salam (Syzygium polyantum) sebagai Pengawet Tahu Wahyuni, Sri Nur; Syam, Husain; Sukainah, Andi
Jurnal Pendidikan Teknologi Pertanian Vol 5, No 2 (2019): September Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v5i2.9697

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh perendaman campuran ekstrak daun sirih dan daun salam terhadap daya simpan tahu dan perubahan mutu tahu. Penelitian ini merupakan penelitian eksperimen dengan menggunakan Rancangan Acak Kelompok (RAK) yang mengeksplorasi pengaruh campuran ekstrak daun sirih dan daun salam terhadap kualitas tahu. Analisis dilakukan dengan 4 perlakuan konsentrasi campuran ekstrak daun sirih dan daun salam yaitu 0%, 3%, 6% dan 9% dan lama penyimpanan tahu pada suhu ruang 12 jam, 24 jam, 48 jam, 72 jam dan 96 jam. Teknik analisis yang digunakan dalam penelitian ini berupa analisis statistik deskriptif berbantuan program SPSS V21 serta melalui pengujian ANOVA dan uji Duncan. Parameter yang diuji adalah Angka Lempeng Total (ALT), bakteri Salmonella sp dan bakteri Escherichia coli. Hasil penelitian menunjukkan bahwa konsentrasi perendaman campuran esktrak daun sirih dan daun salam 9% dengan tiap lama penyimpanan 12 jam 24 jam, 48 jam, 72 jam dan 96 jam  merupakan perlakuan terbaik pada jumlah ALT, bakteri Salmonella sp dan bakteri Escherichia coli.Kata Kunci : Daun Sirih, Daun Salam, Pengawet, Tahu
Co-Authors Andi Sukainah Nurul Fatimah Risa Supriningrum Syam, Husain