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Zuhairiah Zuhairiah
Program Studi D3 ANAFARMA, Universitas Sari Mutiara Indonesia
Medicine & Pharmacology

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ANALISA CEMARAN LOGAM MERKURI PADA IKAN AIR TAWAR DAN UDANG AIR TAWAR SECARA SPEKTROFOTOMETRI SERAPAN ATOM (SSA) Zuhairiah Zuhairiah; Erly Sitompul; Elly Sitorus; Yosy Cinthya Eriwaty Silalahi
Jurnal Farmanesia Vol 6 No 1 (2019): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

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Fish containing mercury will have a bad impact on the health of the human body. The maximum limit of mercury levels in fish that has been determined by SNI (2009) on fish is 0.5 mg/kg. This study aims to determine the presence or absence of mercury (Hg) metal contamination in several types of freshwater fish, namely catfish (Clariasgariepinus), catfish (Pangsiushypophthalmus), tilapia (Oreochromis mossambicus), tilapia (Oreochromis niloticus), pomfret (Colossomamacropomum) and giant prawn (Macrobrachiumrosenbergii), by Atomic Absorption Spectrophotometry (AAS). Quantitative analysis of mercury used atomic absorption spectrophotometry (Shimadzu AA-6200). Measured at a wavelength of 253.7 nm. The results of this study were white pomfret containing mercury with levels of 0.2043 -+ 0.0079 mg/kg, catfish containing mercury with levels of 0.4116 -+ 0.1105 mg/kg, catfish containing mercury with levels of 0.4088 -+ 0.1076 mg/kg, tilapia fish contains mercury with levels of 0.4034 -+ 0.1443 mg/kg, tilapia fish contains mercury with levels of 0.4191 -+ 0.0750 mg/kg, and giant prawns contain mercury with levels of 0, 3928 -+ 0.0521 mg/kg. The calculation results show that all types of fresh water fish contain mercury <0.5 in accordance with the requirements set by SNI No.7387 (2009) on fish, namely 0.5 mg/kg.
DAYA SIMPAN SIRUP APEL HIJAU (Pyrus malus) DENGAN VARIASI GULA Siti Maimunah; Siti Nurbaya; Zuhairiah Zuhairiah
Jurnal Farmanesia Vol 6 No 2 (2019): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

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Green apple syrup (Pyrus malus) has a shelf life that is influenced by the amount of added sugar because sugar given to a product with high levels can increase high osmotic pressure so that it can prevent microbial growth so that the material will be durable. This study aims to determine the taste, aroma, pH, color, and presence of fungi in green apple syrup (Pyrus malus) with the addition of sugar 40%, 50%, 60%, and 70% and the effect of adding sugar concentration 40%, 50%, 60%, and 70% to the resistance of green apple syrup (Pyrus malus). The type of research used is experimental research. The sample used was green apple (Pyrus malus) with a variation of sugar 40%, 50%, 60%, and 70% with the addition of citric acid to prevent the browning reaction. The results showed that sugar concentrations of 40% and 70% had a good shelf life for 28 days and green apple syrup (Pyrus malus) with sugar concentrations of 50% and 60% had a shelf life of green apple syrup (Pyrus malus) for 10 days with the moldy condition.
Co-Authors Ahmad Hafizullah Ritonga Ariyanti Ariska Cahaya Amalia Sitorus Cut Masyithah Cut Masyithah Thaib Eka Margaret Sinaga Elly Sitorus Erly Sitompul Eta M. Br Simanullang Ika Kristina Isra Kristina Sitohang Jon Kenedy Marpaung Maringan Silitonga Naim Bahagia Setiawati Gea Sianipar, Artha Yuliana Siti Maimunah Siti Nurbaya Supartiningsih Supartiningsih Vivi Purwandari Yosy Cinthya Eriwaty Silalahi