Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal Jurnal Ilmiah JKA (Jurnal Kesehatan Aeromedika) Journal of Pharmaceutical and Sciences.
Djois Sugiaty Rintjap
Poltekkes Kemenkes Manado
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health

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

Found 2 Documents
Search

 1 
Analisis Fitokimia Dan Uji Potensi Ekstrak Etanol Kulit Batang Matoa (Pometia pinnata L) Sebagai Antibakteri Terhadap Pertumbuhan Escherichia coli Djois Sugiaty Rintjap; Elvie Rifke Rindengan; Selfie Petronella Joice Ulaen; Evelina Maria Nahor; Rilyn Novita Maramis
Journal of Pharmaceutical and Sciences JPS Volume 9 Nomor 3 (2026)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v9i3.1717

Abstract

Background: Diarrhea is a health condition, can be caused by Escherichia coli bacteria. Matoa bark has pharmacological activity, can be used as an alternative antibacterial treatment from natural ingredients. Objective: to determine the content of phytochemical compounds and the potential of ethanol extract of matoa bark as an antibacterial against the growth of Escherichia coli. Method: Type of laboratory experiment research, maceration method extraction, 95% ethanol, test solution concentrations of 10%, 20%, 30%. positive control Ciprofloxacin, negative control aquadestilata. Phytochemical analysis based on color reactions and sediment. Antibacterial potential test disc diffusion method, inhibition zone measured using calipers, observation 1x24 hours. Results: Ethanol extract of matoa bark contains phytochemical compounds flavonoids, triterpenoids, saponins, tannins. The extract concentrations of 10%, 20%, and 30% have antibacterial activity with an average inhibition zone diameter of 15.75±0.39 mm, 16.09±0.19 mm, and 18.14±0.73 mm, respectively, which are classified as strong. The diameter of the inhibition zone for Ciprofloxacin is 29.56±0.30 mm. The higher the concentration of the extract, the larger the inhibition zone. Conclusion: The ethanol extract of matoa (Pometia pinnata L) stem bark contains phytochemical compounds flavonoids, triterpenoids, saponins, and tannins. Concentrations of 10%, 20%, and 30% have antibacterial activity against Escherichia coli, which are classified as strong. The best test results were obtained at a concentration of 30%.
Analisis Bilangan Asam Dan Bilangan Peroksida Minyak Goreng Yang Dipakai Pedagang Gorengan Di Kota Manado: Analysis of Acid Value and Peroxide Value of Cooking Oil Used by Fried Food Vendors in Manado City Djois Sugiaty Rintjap; Rilyn Novita Maramis; Lauree Talya Devaluna Salainti; Juliet Tangka; Selfie Petronella Joice Ulaen; Kusbandia
Jurnal Ilmiah JKA (Jurnal Kesehatan Aeromedika) Vol. 12 No. 2 (2026): Jurnal Ilmiah JKA (Jurnal Kesehatan Aeromedika)
Publisher : Politeknik Kesehatan TNI AU Ciumbuleuit Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58550/jka.v12i2.410

Abstract

Minyak goreng sebagai bahan pangan seringkali dipakai berulang-ulang sehingga menyebabkan kerusakan. Penggunaan minyak goreng yang tidak memenuhi syarat dapat memberikan dampak buruk terhadap kesehatan seperti kerusakan sel hati, pembuluh darah, jantung dan kanker. Tujuan penelitian untuk mengetahui bilangan asam dan bilangan peroksida dalam minyak goreng yang dipakai pedagang gorengan di Kota Manado. Penelitian bersifat eksperimen laboratorium menggunakan 6 sampel minyak goreng diuji secara organoleptik, analisa bilangan asam dan bilangan peroksida secara volumetri membandingkan dengan SNI 01-3741-2013. Data hasil pengujian disajikan dalam bentuk tabel, dianalisa secara deskriptif. Hasil menunjukkan, terdapat 4 sampel (A, B, D, F) tidak memenuhi syarat bilangan asam (maks. 0,6 mgKOH/g) dengan nilai berturut 0,720, 0,870, 0,610 dan 0,620 mgKOH/g. 2 sampel (C, E) memenuhi syarat dengan nilai berturut 0,513 dan 0,501 mgKOH/g. Untuk bilangan peroksida, 5 sampel (A, B, C, D, F) melebihi batas maksimum (maks 10 mek O2/kg) dengan nilai berturut 14,3, 14,5, 13,1, 13,5 dan 13,8 mek O2/kg. Sampel E memenuhi syarat dengan nilai 9,67 mek O2/kg. Abstract Cooking oil as a food ingredient is often used repeatedly, causing damage. The use of cooking oil that does not meet the requirements can have adverse effects on health such as damage to liver cells, blood vessels, heart disease, and cancer. The purpose of this study was to determine the acid value and peroxide value in cooking oil used by fried food vendors in Manado City. This study was a laboratory experiment using 6 samples of cooking oil tested organoleptically, volumetric analysis of acid value and peroxide value compared with SNI 01-3741-2013. The test results are presented in tabular form, analyzed descriptively. The results showed that 4 samples (A, B, D, F) did not meet the acid value requirements (max. 0.6 mgKOH/g) with values of 0.720, 0.870, 0.610, and 0.620 mgKOH/g, respectively. 2 samples (C, E) met the requirements with values of 0.513 and 0.501 mgKOH/g, respectively. For peroxide value, five samples (A, B, C, D, and F) exceeded the maximum limit (maximum 10 meq O2/kg) with values of 14.3, 14.5, 13.1, 13.5, and 13.8 meq O2/kg, respectively. Sample E met the requirements with a value of 9.67 meq O2/kg.
Co-Authors ELVIE RIFKE RINDENGAN, ELVIE RIFKE Evelina Maria Nahor Juliet Tangka Kusbandia Lauree Talya Devaluna Salainti Rilyn Novita Maramis Selfie Petronella Joice Ulaen