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All Journal Journal of Islamic Pharmacy Journals of Ners Community Journal of Tropical Pharmacy and Chemistry Lumbung Farmasi : Jurnal Ilmu Kefarmasian jurnal penelitian multidisiplin
Yazid, Edy Agustian
Akademi Analis Kesehatan Delima Husada Gresik
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health

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Journal : Journal of Islamic Pharmacy

 1 
REDUCTION OF FORMALDEHYDE LEVELS IN TOFU USING WHITE TURMERIC (Curcuma mango) WITH SPECTROPHOTOMETRY Yazid, Edy Agustian; Putri, Evariza Vyanto
Journal of Islamic Pharmacy Vol 2, No 2 (2017): J. Islamic Pharm.
Publisher : Universitas Islam Negeri Maulana Malik Ibrahim Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18860/jip.v2i2.4505

Abstract

Tofu is a type of traditional food that is widely consumed by the community. Tofu is susceptible to damage so manufacturers know often add preservatives such as formaldehyde. Formaldehyde or known as formalin is not included in the list of food additives as they are toxic and harmful to human health. This study aims to determine the decrease in formalin content in tofu using the addition of white turmeric. The method used by spectrophotometry with chromatropic acid as reagent and absorbance is measured at a wavelength of 570 nm. Based on the research results obtained formalin level on tofu before added white turmeric equal to 10.279 ppm. After addition of white turmeric solution with concentration 2.5%; 5% and 7.5%, respectively with soaking for 5 minutes, 10 minutes and 15 minutes obtained the largest decrease of formalin at 7.5% concentration for 15 minutes at 62.8%. From these results it can be concluded that with the addition of white turmeric can reduce formalin in tofu. Keywords : Tofu, Formaldehyde, White Turmeric, Spectrophotometry 
LIPASE ACTIVITIY OF MIXTURE OF FERMENTED AVOCADO (Persea americana), BANANA (Moses paradisiaca) AND SNAKEFRUIT (Salacca zalacca) Yazid, Edy Agustian
Journal of Islamic Pharmacy Vol 2, No 1 (2017): J. Islamic Pharm.
Publisher : Universitas Islam Negeri Maulana Malik Ibrahim Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18860/jip.v2i1.4252

Abstract

Fermentation is one of the bioconversion processes to produce anaerobic microbes which are beneficial and can produce enzymes. One of the enzymes that can be produced is lipase. Mixed fruit fermentation is an effort to produce lipase that can be done simply. The purpose of this research is to know the activity of lipase enzyme from mixture of fermented avocado fruit (Persea americana), bananas (Musa paradisiaca) and snakefruit (Salacca zalacca). Lipase enzyme activity is tested by measuring of free fatty acid (FFA) content obtained from olive oil hydrolysis process by lipase enzyme. The results showed the highest activity obtained 17.425 U/ml and the percentage of FFA produced was 12.94%. The highest activity of lipase enzyme was obtained at 450C and pH 6.5. From this research can be concluded that the fermentation of the mixture of avocado, bananas and snakefruit can produce lipase enzyme that has relatively high activity. Keywords: Enzyme Activity, Fruits, Fermentation, Lipase. 
DETERMINATION OF THIAMINE HYDROCHLORIDE AND PYRIDOXINE HYDROCHLORIDE ON RICE WITH WASHING, MILLING AND POUNDING BY SPECTROMETRIC METHODS Yazid, Edy Agustian; Ati, Damar Pasunaring; Mahardika, Aulia
Journal of Islamic Pharmacy Vol 3, No 2 (2018): J. Islamic Pharm.
Publisher : Universitas Islam Negeri Maulana Malik Ibrahim Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18860/jip.v3i2.6136

Abstract

Rice is a principal food source for most of the world's population. Rice has many nutrients including thiamin hydrocloride (THC) and pyrodoxine hydrocloride (PHC). Before consumption, rice is usually processed such as milling, washing, and cooking. Determination of THC on IR-64 and Rojolele rice with washing three times has been conducted. Also determined of PHC on the milled IR-64 rice and the pounded IR-64 rice. The THC was determined by spectrophotometric method at 246 nm. Determination of PHC based on the coupling reaction with diazo reagent in alkaline solution to form azo dye then the absorption was measured at 440 nm. The result of determination of THC on IR-64 and Rojolele rice after washing three times can decrease THC level 12,93% and 12,88% respectively. Determination of PHC on the milled IR-64 rice obtained 1.54 ± 0.027 mg/g and on the pounded IR-64 rice 1.80 ± 0.048 mg/g. The result of statistical test with independent T test showed there were significant difference (α = 0,05) PHC level on both treatments.
Techniques for Reducing Iron (Fe) Content in Groundwater: an Article Review Yazid, Edy Agustian; Wafi, Abdul; Saraswati, Arina
Journal of Islamic Pharmacy Vol 6, No 1 (2021): J. Islamic Pharm.
Publisher : Universitas Islam Negeri Maulana Malik Ibrahim Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18860/jip.v6i1.12078

Abstract

Iron is a chemical element that is found in almost every place on earth, including in well water or groundwater. Iron can be suspended in water with organic substances or inorganic solids in the form of ferrous cations (Fe2+) and ferries (Fe3+). The presence of iron that exceeds the threshold can cause detrimental effects such as corrosion of the piping, the color of the water turns brown, smells bad, and can cause health problems. The iron content in groundwater can be reduced so that it can be used as water that is fit for consumption or use in everyday life. This study aims to determine several types of techniques used to reduce iron in groundwater or well water through literature studies. Techniques covered include filtration, aeration, adsorption, coagulation, electrocoagulation, and cascade aerators. The results showed that the greatest reduction in efficiency was found in the combination type of adsorption technique and filtration technique by more than 99.1%, then followed by the electrocoagulation technique of  99.74%. From all the techniques studied in this study, it can be concluded that all techniques can reduce iron levels in which the combination of adsorption and filtration techniques is the most effective.Keywords: Technique, reduction, iron content, groundwater
Co-Authors Abdul Wafi Abdul Wafi, Abdul Agustin Eka Wulandari Ati, Damar Pasunaring Badilatun Ulin Nuha Indah Vauzyana Mahardika, Aulia Nahdia Karina Putri Putri, Evariza Vyanto Retno Twistiandayani Rosidah Saraswati, Arina