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All Journal JOPS (Journal Of Pharmacy and Science) Jurnal Pendidikan dan Konseling JPK: Jurnal Proteksi Kesehatan JIKA
Azlaini Yus Nasution
Universitas Abdurrab
Biochemistry, Genetics & Molecular Biology Education Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Neuroscience Nursing Public Health Other

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Determination of Lead (Pb) in Patin Fish Oil (Pangasius hypophthalmus) Using Atomic Absorption Spectrophotometry (AAS) Azlaini Yus Nasution; Renni Izmi Indriani
JURNAL PROTEKSI KESEHATAN Vol 10 No 1 (2021): JPK: Jurnal Proteksi Kesehatan
Publisher : Pusat Penelitian dan Pengabdian Masyarakat Poltekkes Kemenkes Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36929/jpk.v10i1.314

Abstract

to chemical contamination due to human activities. Chemical contaminants can come from heavy metals such as lead (Pb). Catfish can be used as a source of fish oil which may also be contaminated with lead metals. This study aims to determine the levels of lead (Pb) heavy metal contamination in the oil extract of catfish (Pangasius hypophthalmus). This research is an experimental laboratory research and the results are presented in descriptive form. The method used is the Atomic Absorption Spectrophotometry (AAS) method. The result of the determination of lead metal content in the catfish oil extract was 0 mg/kg.
Shredded Catfish (Pangasius hypophthalmus) as a Source of Protein in Balado Seasoning Azlaini Yus Nasution
JURNAL PROTEKSI KESEHATAN Vol 10 No 2 (2021): JPK: Jurnal Proteksi Kesehatan
Publisher : Pusat Penelitian dan Pengabdian Masyarakat Poltekkes Kemenkes Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36929/jpk.v10i2.365

Abstract

Protein is the most important nutrient for our body, because as a source of energy, protein alsoas a body-building substance, a regulatory substance in the body. In addition to building blocks, its main function for the body is to form new tissues (for example forming a fetus during a mother's pregnancy or new tissues during a child's growth process), as well as maintaining existing tissues or replacing parts that have been damaged. Balado seasoning is a food additive that is used as a flavoring to improve the taste of snacks, and shredded catfish is processed from catfish that contains protein so that it can be a source of protein for the body. The purpose of this study was to determine the protein content in balado seasoning with the addition of shredded catfish. Quantitative assay of protein was carried out by the Kjeldahl method, with three stages, namely destruction, distillation and titration. The samples used were samples of balado seasoning and shredded catfish. Balado seasoning does not contain protein as stated on the packaging. In this study, it was found that the protein content of the balado seasoning sample added with shredded catfish was 21,90% and the shredded catfish itself had a protein content of 33,89%. The results obtained in the analysis of protein levels in the balado seasoning after the addition of catfish shredded were higher than the balado seasoning without the addition of catfish shredded before processing.
PERBANDINGAN KADAR VITAMIN C PADA NANAS SEGAR DAN KERIPIK NENAS DENGAN METODE SPEKTROFOTOMETRI UV-VIS Azlaini Yus Nasution; Dini Mardhiyani; Kony Putriani; Dhea Ananda; Virgiawan Saputro
JURNAL FARMASI DAN MAKANAN Vol 3 No 1 (2019): Journal Of Pharmacy and Science
Publisher : LPPM Universitas Abdurrab

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36341/jops.v3i1.1067

Abstract

Nanas merupakan salah satu buah yang mengandung vitamin C. Vitamin C merupakan senyawa kompleks yang sangat dibutuhkan oleh tubuh yang berfungsi untuk membantu pengaturan atau proses metabolisme tubuh. Di Desa Kualu Nanas, Kampar, nanas diolah menjadi keripik nanas. Tujuan dari penelitian ini adalah untuk mengetahui perbandingan kadar vitamin C yang ada pada nanas segar dan keripik nanas dengan menggunakan spketrofotometri Uv-Vis dengan panjang gelombang 265 nm. Hasil penelitian ini adalah pada uji linearitas didapatkan persamaan regresi linear yaitu y = 0,0809x – 0,1239. Dari persamaan regresi tersebut didapatkan kadar rata-rata nanas segar yaitu 4,274 ppm dan keripik nanas mendapatkan kadar rata-rata yaitu 2,760 ppm.
Peningkatan Kualitas Minyak Ikan Patin (Pangasius hypophthalmus) dengan Penambahan Minyak Sereh Sebagai Antioksidan Vonny Kurnia Utama; Azlaini Yus Nasution; Yan Hendrika; Heri Safitri
Jurnal Pendidikan dan Konseling (JPDK) Vol. 5 No. 1 (2023): Jurnal Pendidikan dan Konseling
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jpdk.v5i1.11718

Abstract

Ikan patin merupakan salah satu ikan air tawar yang bisa dijadikan sumber asam lemak karena mempunyai kandungan minyak tinggi. Ada proses oksidasi bisa menyebabkan kerusakan pada minyak yang ditandai dengan ketengikan. Penambahan antioksidan diperlukan untuk mencegah terjadinya reaksi oksidasi. Penelitian ini bertujuan untuk mengetahui kualitas minyak ikan patin (Pangasius hypophthalmus) dengan penambahan minyak sereh sebagai antioksidan alami. Metode yang digunakan untuk mengetahui kualitas minyak ikan pada penelitian ini adalah metode titrasi dengan mengukur angka peroksida dan jumlah asam lemak bebas. Hasil penelitian menunjukkan bahwa setelah penyimpanan selama 7 hari angka peroksida minyak ikan larutan kontrol meningkat 0,51 meq/kg, sedangkan angka peroksida larutan uji dan larutan pembanding meningkat 0,37 meq/kg dan 0,97 meq/kg masing-masingnya. Kadar asam lemak bebas minyak ikan baik larutan kontrol, larutan uji, dan larutan kontrol adalah 0,25%, 0,08%, dan 0,08%. Berdasarkan hasil yang diperoleh dapat disimpulkan minyak sereh dapat menghambat kenaikan angka peroksida dan kadar asam lemak bebas pada minyak ikan patin.
Perbandingan Kadar Air dan NaCl Buah Nenas dan Keripik Nenas Azlaini Yus Nasution; Nuraisyah Nuraisyah
Jurnal Ilmu Kesehatan Abdurrab Vol 1 No 1 (2023): Maret
Publisher : LPPM Universitas Abdurrab

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

Abstract

Pineapple (Ananas comosus L.) is a tropical fruit that is widely grown in the village of Kualu Nanas, Kampar, Riau. Pineapple chips are foods made from ripe pineapple flesh, cut or sliced ​​and fried using oil in a vacuum. This study aims to obtain organoleptic test results and water content and NaCl content in pineapple fruit and pineapple chips. The method of determining the water content is gravimetric while the NaCl content uses the argentometric titration method. The organoleptic test on pineapple chips complied with the requirements of SNI 01-4304-1996, namely characteristic odor, sweet-sour taste, normal color, crunchy texture, while the integrity of pineapple chips was only 80%. The average water content of pineapple is 88.68%, while the average pineapple chips is 3.88% and this fulfills the requirements of SNI 01-4304-1996. The average NaCl level in pineapple is 0.0481%, and in pineapple chips the average NaCl level is 0.9359%.
Co-Authors Dhea Ananda Dini Mardhiyani Heri Safitri Kony Putriani Nuraisyah Nuraisyah Renni Izmi Indriani Virgiawan Saputro Vonny Kurnia Utama Yan Hendrika