Article Per Year (5 Year)
p-Index From 2020 - 2025
1.756
P-Index
This Author published in this journals
All Journal Agrikultura Jurnal Penelitian Pendidikan IPA (JPPIPA) Indonesian Journal of Agricultural Research Jurnal Teknologi Pangan dan Hasil Pertanian Journal of Saintech Transfer Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Sinaga, Hotnida
Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan Jl. Prof. A. Sofyan No. 3 Kampus USU Medan
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Physics Social Sciences Veterinary Other

Published : 13 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Jurnal Penelitian Pendidikan IPA (JPPIPA)

 1 
Simultaneous Analysis of Preservatives in Beverages Samples Using High Pressure Liquid Chromatography Situmeang, Tetty Uli Oktaviana; Silalahi, Jansen; Sinaga, Hotnida; Sigalingging, Candra
Jurnal Penelitian Pendidikan IPA Vol 11 No 7 (2025): July
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i7.9018

Abstract

The development of ways to test the quantities of preservatives in beverages is required, since they are often included in these drinks. It is important to keep an eye on the amount of preservatives used in drinks since several research have shown that they may cause a variety of disorders. The researchers in this study set out to find out how much sodium benzoate and potassium sorbate were in various drinks sampled from the city of Medan. They also wanted to make sure their analytical approach was sound.This study used a reversed-phase HPLC technique using an Eclipse plus C18 column measuring 250 x 4.6 mm and 5 μm, a phosphate buffer mobile phase with a pH of 5, a 70:30 ratio of metanol, and a flow rate of 1.0 ml/minute. The linearity test passed with a coefficient of determination (R2) of 0.99998 - 0.99999, as shown in the method validation results. A range of 0.2541-0.31101 mg/kg was observed for the LOD values. There was an intermediate accuracy of 0.24% to 0.28%, a percent RSD of the repetability values ranging from 0.21% to 0.24%, and a LOQ from 0.8469 to 1,0338 mg/kg. An average of 99.95% to 104.52% recovery was the outcome. Beverage sweetener determination using the described approach has been a success.
The Effect of the Addition of Guava Leaf Extract (Psidium guajava L.) to Coconut Milk Yoghurt (Niyoghurt) as A Functional Food Sinaga, Hotnida; Suryanto, Dwi; Dary, Raihan
Jurnal Penelitian Pendidikan IPA Vol 9 No SpecialIssue (2023): UNRAM journals and research based on science education, science applic
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9iSpecialIssue.6261

Abstract

Niyoghurt is yoghurt made from coconut milk. Coconut milk has a creamier, softer texture, and provides a distinctive taste compared to cow’s milk. Guava leaf contain a flavonoid compound, quercetin, which is antibacterial. This study aimed to evaluate the effect of the addition of guava leaf extract (Psidium guajava L.) to coconut milk yoghurt (niyoghurt) as a functional food. This study aimed to identify the water content, ash content, fat content, protein content, pH, total lactic acid, antioxidant activities, and hedonic color, flavor, taste, and texture from two types guava leaves (guava leaf and crystal guava leaf) and different concentration of extract (3%, 4%, and 5%). The results of the study showed that types of guava leaves had very significantly effects (P<0.01) on protein content, total lactic acid, hedonic color, texture and taste. The concentration of guava leaf extract had a very significantly effect (P<0.01) on fat content, protein content, total lactic acid, antioxidants, hedonic color, aroma, texture and taste, but did not have a significantly effect (P>0.05) on water content and ash content. The interaction between the type and concentration of guava leaf extract had a very significantly effect (P<0.01) on the hedonic color, texture, aroma and taste.
Co-Authors Afina, Nudiya Antika, Silvy Dary, Raihan DWI SURYANTO Era Yusraini Fadiyah, Aisy Tsabita Hasibata Indah Sari, Fenny Jansen Silalahi Linda Masniary Lubis Lumbantobing, Roida Marchelina, Christine Meutia Nauly Mimi Nurminah Naibaho, Charolyne Antonia Nasution, Siti Kadijah Panjaitan, Ade Putera Arif Purba, Carly Rajagukguk, Pasu Saragih, Ratna Sigalingging, Candra Silaban, Rutdiani Silitonga, Anggriani Elfrida Siregar, Putri Aminah Situmeang, Tetty Uli Oktaviana Sri Fajar Ayu Telaumbanua, Eben Haezarni Terip Karo-Karo Tindaon, Wensdy Zulkifli Lubis