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Helendra
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology

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Acetic Acid Content in Salak Sidempuan Vinegar Dilla Wirmaningsih; Yusni Atifah; Helendra
Jurnal Serambi Biologi Vol. 8 No. 3 (2023): Jurnal Serambi Biologi
Publisher : Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Negeri Padang

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Abstract

Acetic acid is the result of natural fermentation derived from processed fruits and vegetables. Sidempuan salak fruit (Salacca sumatrana) is a salak that has a very large water content and can be processed into processed vinegar, one of which is Sidempuan salak vinegar. This study was conducted through anaerobic fermentation using Saccharomhyces cerevisiae for seven days, then re-fermented aerobically using Acetobacter xylinum for nine days aimed at converting alcohol and producing acetic acid. To determine the level of acetic acid, it uses a quantitative test with an alkalimetric titration method using a 0.1 N NaOH solution and a 1% phenolphthalein indicator of three drops, then replicating three times to cause a pink color. Thus, the results were obtained from measuring acetic acid levels produced from the fermentation of Sidempuan salak vinegar of 4.8% and having a pH of 4. This result proves that acetic acid produced from the fermentation of Sidempuan salak vinegar has met the criteria for vinegar content that can be marketed and is suitable for public consumption.
Effect of Different Feeding on Uric Acid Levels in Mice (Mus musculus L.) Okta Diana; Yusni atifah; Helendra
Jurnal Serambi Biologi Vol. 8 No. 2 (2023): Jurnal Serambi Biologi
Publisher : Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Negeri Padang

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Abstract

Aim Uric acid is an acid that is formed from purine metabolism in the body. If uric acid levels in the blood exceed normal limits it is called hyperuricemia. Diet plays an important role in increasing or decreasing uric acid levels. Consuming foods high in purines can also increase uric acid levels. The purpose of this study was to determine the effect of different feeds on uric acid levels in mice. Methods This research is an experimental research. The research method used was a completely randomized design (CRD) with 3 treatments and 7 replications for each group. Results There is a difference in the average uric acid levels of mice in the K, P1, and P2 treatment groups. In the K treatment group, the average uric acid level of mice was 3,2 mg/dl. In the P1 treatment group, the average uric acid level of mice was 7,3 mg/dl. In the P2 treatment group, the average uric acid level of mice was 4,2 mg/dl. Main conclusions Differences in mice uric acid levels are influenced by diet, and consumption of foods high in purines. The highest average uric acid levels in mice were in the P1 treatment group of 7,3 mg/dl.
Co-Authors Atifah, Yusni Dilla Wirmaningsih Okta Diana