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Pengaruh Lama Perendaman dan Suhu Larutan Jeruk Nipis Terhadap Kadar Kalsium Oksalat Pada Umbi Porang Ratih Kusuma Wardani; Djamilah Arifiyana
Journal of Research and Technology Vol. 7 No. 1 (2021): JRT Volume 7 No 1 Jun 2021
Publisher : 2477 - 6165

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Degenerative disease is a disease caused by a decrease in the condition of the human body. Degenerative diseases can be prevented with a healthy lifestyle, one of them is consuming foods with high fiber. One of the high-fiber foods that are being developed at this time is the porang tuber. Glucomannan, which is mostly contained in porang tubers, is a polysaccharide that is easily soluble in water and high in fiber. Besides containing glucomannan, porang tubers also contain lots of calcium oxalate which can cause irritation to the tongue and mouth when consuming it. Calcium oxalate levels can be lowered through immersion in acidic solution. Solution that can be used to reduce calcium oxalate levels in porang tubers is lime. Soaking time is one of the factors that affect the reduction of calcium oxalate levels. Porang tubers that have been immersed in 5% lime solution for 60 minutes showed the highest decrease, namely 31.79%. In addition, soaking at high temperatures can decrease calcium oxalate levels in porang tubers also. Porang tubers that have been immersed in a 5% lime solution at 60 ° C, the calcium oxalate level has decreased to 49.58%.

ANALISIS KADAR KALSIUM OKSALAT PADA TEPUNG PORANG SETELAH PERLAKUAN PERENDAMAN DALAM LARUTAN ASAM (ANALISIS DENGAN METODE TITRASI PERMANGANOMETRI) Ratih Kusuma Wardani; Prasetyo Handrianto
Journal of Research and Technology Vol. 5 No. 2 (2019): JRT Volume 5 No 2 Des 2019
Publisher : 2477 - 6165

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Tubers included in the family Araceae contain a lot of calcium oxalate. High calcium oxalate consumption in the body can cause health problems. One of these examples are in the kidneys. Tubers with high levels of calcium oxalate, if immersed in acidic solutions, calcium oxalate levels can be reduced. In this research, immersion of porang flour in starfruit juice, lime juice and vinegar with the aim that the content of calcium oxalate can be reduced. Calcium oxalate levels were analyzed by Permanganometric Titration Method. The results of this study indicate that acidic solutions can reduce calcium oxalate levels in porang flour. Calcium oxalate levels were analyzed by permanganometric titration method. The results of this study indicate that acid solution can reduce calcium oxalate levels in porang flour. The 7% Averrhoa bilimbi juice solution was able to reduce calcium oxalate levels by 62.68%. The 5% lime juice solution gaves better results than the Averrhoa bilimbi juice solution. The 5% lime juice solution could reduce calcium oxalate levels by 65.94%. The biggest decrease in calcium oxalate levels were shown in porang flour after soaking it with 20% vinegar acid solution, which amounted to 90.27%.

Decrease in Calcium Oxalate Levels in Porang Bulbs With Variations in Contact Time, Temperature and Volume of Averrhoa bilimbi Juice Solution: Penurunan Kadar Kalsium Oksalat Pada Umbi Porang Dengan Variasi Waktu Kontak, Suhu Dan Volume Larutan Sari Buah Belimbing Wuluh Ratih Kusuma Wardani
Journal Pharmasci (Journal of Pharmacy and Science) Vol. 7 No. 2 (2022): Journal Pharmasci (Journal of Pharmacy and Science)
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v7i2.285

Porang tubers contain glucomannan which is widely used in industry. The high calcium oxalate contained in porang tubers is an obstacle in the use of porang tubers in the food industry. Organic acids such as citric acid can reduce calcium oxalate levels in porang tubers. Porang tubers cut with a thickness of 0.5 cm were immersed in a 7% solution of star fruit juice with variations in soaking time, temperature and volume of the soaking solution. Soaking porang tubers in 250 mL of star fruit juice solution at 60 °C for 15 minutes gave better results than soaking porang tubers at room temperature for 60 minutes. The lowest level of calcium oxalate was found in porang tubers that had been soaked in 7% starfruit solution for 15 minutes at 60 °C, which was 1.0873% (w/w).

Reduksi Kadar Oksalat dalam Umbi Porang Menggunakan Variasi Konsentrasi, Suhu dan Lama Perendaman dalam Larutan NaCl dan Akuades Evril Pramestari Febrianti; Ratih Kusuma Wardani
Rekayasa Vol 15, No 3: Desember 2022
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/rekayasa.v15i3.16804

Porang tubers contain compounds that have been widely used in health and industry, namely glucomannan. In addition, porang tubers also contain oxalate compounds that cause itching and burning when consumed directly. Porang tubers that have been cut with a size of 2x2 cm and a thickness of 0.5 cm are soaked using a solution of NaCl and distilled water. Immersion is used to reduce oxalate levels with variations in concentration, temperature and immersion time. Soaking porang tubers in either NaCl or distilled water can reduce oxalate levels. NaCl solution with a concentration of 7% has the highest % decrease in oxalate levels, which is 69.83%. NaCl solution has a better ability to reduce oxalate levels compared to distilled water. The immersion time of porang tubers with NaCl solution for 45 minutes had lower levels of oxalate than using distilled water for 60 minutes, namely 1.0809% (w/w). Porang tubers soaked in NaCl solution at a temperature of 60Â°C obtained a higher % decrease in oxalate levels compared to distilled water at the same temperature, which was 55.58%.

Analisis Semikuantitatif Parasetamol Dalam Jamu Pegal Linu Menggunakan Pemrosesan Gambar Digital dari Hasil Kromatografi Lapis Tipis M.A. Hanny Ferry Fernanda; Ratih Kusuma Wardani
Pharmaceutical Journal of Indonesia Vol. 8 No. 1 (2022)
Publisher : Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.pji.2022.008.01.7

Jamu is a pharmaceutical preparation derived from plant simplicia and must meet quality requirements, one of which is that it must not contain medicinal chemicals (BKO). One of the herbs widely circulated and can be obtained freely in the community is herbal medicine for aches and pains. In herbal aches and pains, paracetamol is the BKO suspected to be used in this preparation. This study aimed to develop an analytical method to determine the content of paracetamol BKO in herbal pain relief semi-quantitatively using digital images obtained from Thin Layer Chromatography. The semi-quantitative analysis method is carried out by processing digital images using the qTLC application. The results of this study proved the presence of paracetamol BKO in herbal aches and pains qualitatively using the TLC method. Of the five samples analyzed, only one contained paracetamol BKO with an Rf value of 0.15, while the standard Rf was 0.14. The analysis was then continued with the determination of paracetamol levels semi-quantitatively using digital image processing from the Thin Layer Chromatography results. Based on the results of semi-quantitative analysis, it can be seen that the sample suspected to contain paracetamol contains paracetamol with a concentration of 1,491.31 ppm. The results of this study can provide accurate detection of paracetamol BKO compound determination and semi-quantification limits and have the potential for more quantitative analysis in herbal medicine.

Analisis Semikuantitatif Parasetamol Dalam Jamu Pegal Linu Menggunakan Pemrosesan Gambar Digital dari Hasil Kromatografi Lapis Tipis M.A. Hanny Ferry Fernanda; Ratih Kusuma Wardani
Pharmaceutical Journal of Indonesia Vol. 8 No. 1 (2022)
Publisher : Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.pji.2022.008.01.7

Jamu is a pharmaceutical preparation derived from plant simplicia and must meet quality requirements, one of which is that it must not contain medicinal chemicals (BKO). One of the herbs widely circulated and can be obtained freely in the community is herbal medicine for aches and pains. In herbal aches and pains, paracetamol is the BKO suspected to be used in this preparation. This study aimed to develop an analytical method to determine the content of paracetamol BKO in herbal pain relief semi-quantitatively using digital images obtained from Thin Layer Chromatography. The semi-quantitative analysis method is carried out by processing digital images using the qTLC application. The results of this study proved the presence of paracetamol BKO in herbal aches and pains qualitatively using the TLC method. Of the five samples analyzed, only one contained paracetamol BKO with an Rf value of 0.15, while the standard Rf was 0.14. The analysis was then continued with the determination of paracetamol levels semi-quantitatively using digital image processing from the Thin Layer Chromatography results. Based on the results of semi-quantitative analysis, it can be seen that the sample suspected to contain paracetamol contains paracetamol with a concentration of 1,491.31 ppm. The results of this study can provide accurate detection of paracetamol BKO compound determination and semi-quantification limits and have the potential for more quantitative analysis in herbal medicine.

Analysis of Proximate Level of Porang Tubers (Amorphophallus muerelli Blume) After Drying with Oven and Sun: Analisis Kadar Proksimat Umbi Porang (Amorphophallus muerelli Blume) Setelah Pengeringan dengan Oven dan Sinar Matahari Ratih Kusuma Wardani; M.A. Hanny Ferry Fernanda
Journal Pharmasci (Journal of Pharmacy and Science) Vol. 8 No. 1 (2023): Journal Pharmasci (Journal of Pharmacy and Science)
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v8i1.315

Porang tubers are one of the tubers that have special features compared to other tubers. Porang tubers contain glucomannan which has many health benefits. Glucomannan is a polysaccharide compound and contains high fiber. People have not been able to consume porang tubers directly because they contain high concentration of calcium oxalate. Soaking porang tubers in lime solution can help lower calcium oxalate levels. In addition to the content of glucomannan and calcium oxalate, proximate levels in porang tubers also need to be analyzed to determine the quality of processed porang tubers. In this study, an analysis of proximate levels in porang tubers was carried out before and after soaking in lime solution. The proximate levels of porang tubers before and after soaking with lime solution did not differ much. Porang tubers that have been dried for 6 days have a lower water content and higher carbohydrate content than tubers that have been dried for 4 days. Likewise, porang tubers that have been dried at 70 °C have a lower moisture content and higher carbohydrate content than tubers dried at 60 °C.

Edukasi Bahaya Logam Berat dalam Tubuh dan Sumber Kontaminannya Djamilah Arifiyana; Vika Ayu Devianti; Ratih Kusuma Wardani
Jurnal Abdi Masyarakat Kita Vol 3 No 1 (2023): Jurnal Abdi Masyarakat Kita
Publisher : APDFI (Asosiasi Pendidikan Diploma Farmasi Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33759/asta.v3i1.306

Contamination in aquatic systems has an indirect impact on survival. One type of contamination of the aquatic system is the presence of heavy metal contamination. Continuous exposure to heavy metals can cause kidney, liver, neurological disease, vascular disease, and cancer. Sources of heavy metals come from the mining industry, paint industry, use of pesticides, etc. To provide insight to the public, it is necessary to conduct education about the sources of heavy metal contamination and its impact on the body. The implementation of this community service activity is in the form of webinars for active students. A total of 63 students participated in this educational activity. The selection of students as the target community is based on their role in society. The methods used in this activity include presentations by lecturers and students, as well as discussions and questions and answers. To measure knowledge, pre-test and post-test were conducted.

Upaya Pengenalan Umbi Porang dan Olahannya Sebagai Alternatif Makanan Tinggi Serat Ratih Kusuma Wardani; Djamilah Arifiyana; Vika Ayu Devianti
Jurnal Abdi Masyarakat Kita Vol 3 No 2 (2023): Jurnal Abdi Masyarakat Kita
Publisher : APDFI (Asosiasi Pendidikan Diploma Farmasi Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33759/asta.v3i2.316

Diabetes mellitus is a degenerative disease indicated by increased blood sugar levels. This disease can be prevented by adopting a healthy lifestyle, one of which is by consuming foods high in fiber and having a low glycemic index. Porang tubers are a high-fiber food with a low glycemic index. However, porang tubers cannot be consumed directly because of the high content of calcium oxalate, so it is advisable to consume porang tubers in processed forms such as porang rice, shirataki, porang pudding. This activity aims to provide information to the public about the benefits of porang tubers and their preparations for health, especially for someone with diabetes mellitus

Effect of Orange Peel Waste Adsorbent Mass on Lead (Pb) Metal Biosorption in Artificial Liquid Waste: Pengaruh Massa Adsorben Limbah Kulit Jeruk terhadap Biosorpsi Logam Timbal (Pb) dalam Limbah Cair Buatan Djamilah Arifiyana; Ratih Kusuma Wardani
Journal Pharmasci (Journal of Pharmacy and Science) Vol. 8 No. 2 (2023): Journal Pharmasci (Journal of Pharmacy and Science)
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v8i2.359

In this study, orange peel was used as an adsorbent to determine the adsorption properties of lead metal. The orange peel used in this study came from waste generated by a fruit juice shop. The mass variation of the adsorbent was studied to determine its effect on the adsorption of lead metal. Mass variations used include 0.25-1.5 gram. The operating conditions used in this study included the preparation of 50 mL of 50 mg/L Lead solution, the pH of the mixture was adjusted to pH 4, the stirring speed was 100 rpm for 180 minutes and at 25℃. The results showed that the highest % adsorption was achieved at an adsorbent mass of 0.75 grams, which was 92.9% (2.5 mg/g), while the highest adsorption capacity was obtained at the use of an adsorbent mass of 0.25 grams (7.27 mg/g). Both the decrease in % adsorption and adsorption capacity that occurred in the use of the mass variation of the adsorbent were mostly caused by the aggregation process.

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