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All Journal JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA Journal of halal product and research (JHPR)
Rahman, Alief Putriana
Fakultas Farmasi Universitas Airlangga
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Dentistry Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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The Effect of Vitamin C Addition on Epigallocatechin Gallate (EGCG) Stability in Green Tea Solution Alief Putriana Rahman; Djoko Agus Purwanto; Isnaeni Isnaeni
JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA Vol. 6 No. 2 (2019): JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jfiki.v6i22019.62-68

Abstract

Background: Epigallocatechin gallate (EGCG) is the most abundant green tea catechin with a powerful antioxidant effect to prevent cancer cells. EGCG in green tea solution is highly susceptible to degradation, this it is urgent to  increase the stability of EGCG by vitamin C addition. Vitamin C can regenerate radical EGCG to be normal EGCG. Objective: This research aim was to determine percent of decreased level of EGCG before and after vitamin C addition. Methods: This paper was focused on enhancing the stability of EGCG by 1 mg (GTVC1), 1.5 mg (GTVC2), 2 mg (GTVC3), 2.5 mg (GTVC4) and 3 mg (GTVC5) of vitamin C addition to 10 g/L of green tea solution concentration. Evaluations of EGCG were conducted at 0 days, 1 day, 2 days, 3 days, and 4 days of storage time. EGCG was analyzed using thin layer chromatography (TLC) densitometry methods. The stability of EGCG was determined by % of decreased EGCG. Results: Percent of loss of EGCG in GT, GTVC1, GTVC2, GTVC3, GTVC4 and GTVC5 after 4 days storage were 19.93%, 10.89%, 21.08%, 18.18%, 28.56%, and 9.76%, respectively. Conclusion: This study showed that in 4 days storage, the decreased level of EGCG in green tea solution with 3 mg of vitamin C addition (GTVC5) was 9.76% which was smaller than green tea solution without vitamin C addition (GT) which EGCG decreasing 19.93%.
Increasing community empowerment through the promotion of halal lifestyle and the critical point of halal food in the young generation Juni Ekowati; Alief Putriana Rahman; Hanifah Ridha Rabbani; Ghinalya Chalbi Ananda; Adinda Adelia Wulandari; Kholidah Febriani; Itsna Nur ‘Ainul Yaqin; Tiara Puspa Asriningrum; Kholis Amalia Nofianti; Noor Erma Nasution; Sugijanto Kartosentono
Journal of halal product and research (JPHR) Vol. 3 No. 1 (2020): Journal of Halal Product and Research (JHPR)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.3-issue.1.43-50

Abstract

The halal aspect is an important factor that must be considered by Muslims in choosing food. However, the low awareness and knowledge related to halal rules and thoyyib on food had caused various serious problems. To overcome this, several government regulations have been issued, but some people still find it difficult to understand the concept of halal products. In this regard, the Faculty of Pharmacy, Airlangga University through community service conducted socialization in two schools in Rungkut Surabaya district to increase community empowerment about halal lifestyle and the critical point of food prohibition at the young generation. The method used is an online pre-test to determine the initial understanding of the participants, education in the form of counseling and discussion, and evaluation of increased understanding through pre and post-test. As partners are students, teachers, and canteen managers in Madrasah Aliyah and Madrasah Tsanawiyah school grade. Based on the analysis conducted, the results show a strong correlation between halal certification, halal awareness, and halal composition. Socialization can increase the knowledge of students and employees in those schools about the halal lifestyle and the critical point of food prohibition. Halal certification on food products affects buying interest but halal awareness and knowledge about the composition of halal food is still low in its influence on buying interest
Co-Authors Adinda Adelia Wulandari Djoko Agus Purwanto Ghinalya Chalbi Ananda Hanifah Ridha Rabbani Isnaeni Itsna Nur ‘Ainul Yaqin Juni Ekowati Kholidah Febriani Nofianti, Kholis Amalia Noor Erma Nasution Sugijanto Kartosentono Tiara Puspa Asriningrum