Article Per Year (5 Year)
p-Index From 2019 - 2024
0.408
P-Index
This Author published in this journals
All Journal Jurnal Biotek International Journal Mathla'ul Anwar of Halal Issues
Siska Dwi Anggraeni
Universitas Mathla'ul Anwar Banten
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Industrial & Manufacturing Engineering Medicine & Pharmacology Social Sciences

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
NARRATIVE REVIEW: ARECA NUT AS A HEALTHY AND HALAL PRODUCT FROM SCIENCE PERSPECTIVE IN PREVENTION OF NONCOMMUNICABLE DISEASES Rd. Halim; Yuliawati Yuliawati; Muhammad Faizal Fathurrohim; Fitriyani Fitriyani; Siska Dwi Anggraeni; Kiki Safitri
International Journal Mathla’ul Anwar of Halal Issues Vol. 1 No. 2 (2021)
Publisher : Universitas Mathla’ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (455.931 KB) | DOI: 10.30653/ijma.202112.35

Abstract

One of efforts to improve public health is to utilize medicinal plants obtained from nature, which are economical and do not have side effects. Type of medicinal plants that is often used by people in Indonesia is Areca Nut. Empirically areca nut are able to overcome various types of diseases. The purpose of this review was to provide confidences in the feasibility of areca nut as raw material for medicinal plants and processed products. The results of the study showed that the potential of areca nut as antibacterial, anti-oxidant and control prevention of noncommunicable diseases. The direct use of areca nut is only as an ingredient with betel leaves and only certain people are able to consume it, while the benefits and efficacies are very diverse, innovation is needed to utilize areca nut in the processing of various healthy and halal food products in the form of flour, candy and coffee. Research is needed to determine the right formulation for physical, chemical and organoleptic efficacies, so that a product that is both healthy and halal can be obtained.
PENGARUH METODE BIOTEKNOLOGI FERMENTASI KOMBUCHA BUNGA TELANG (Clitoria ternatea L) SEBAGAI ANTIBAKTERI GRAM POSITIF DAN NEGATIF Firman Rezaldi; Retna Yulrosly Ningtyas; Siska Dwi Anggraeni; Aris Ma’ruf; Nisa Siti Fatonah; Fernanda Desmak Pertiwi; Fitriyani Fitriyani; Lucky Dita A; Sumarlin US; M. Fariz Fadillah; Andri Imam Subekhi
Jurnal Biotek Vol 9 No 2 (2021): DESEMBER
Publisher : Department of Biology Education of Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/jb.v9i2.25467

Abstract

Butterfly pea flower kombucha is one of the probiotic fermented drinks produced through a consortium between bacteria and yeast. Telang flower decoction is the raw material in this study. This study aimed to determine the antibacterial activity of telang flower kombucha at various sugar concentrations. Concentrations of sugars used in making kombucha Butterfly pea flower include 20%, 30%, and 40% (w/v), each repeated three times. Positive control was kombucha made from black tea, while negative control was sterile distilled water. The well diffusion method is one of the methods in antibacterial testing by calculating the diameter of the inhibition zone. The fermented kombucha flower has broad-spectrum antibacterial activity, indicated by its inhibition against Staphylococcus aureus, Staphylococcus epidermidis, Pseudomonas aeruginosa, and Esherichia coli. Telang flower kombucha at 40% sugar concentration showed the highest antibacterial activity means it has a potential functional drink that supports health aspects.
Co-Authors Andri Imam Subekhi Aris Ma’ruf Fernanda Desmak Pertiwi Firman Rezaldi Fitriyani Fitriyani Kiki Safitri Lucky Dita A M. Fariz Fadillah Muhammad Faizal Fathurrohim Nisa Siti Fatonah Rd. Halim Retna Yulrosly Ningtyas Sumarlin US Yuliawati