Article Per Year (5 Year)
p-Index From 2020 - 2025
1.116
P-Index
This Author published in this journals
All Journal Indonesian Journal of Pharmaceutical Science and Technology Jurnal Sains dan Teknologi Pangan Jurnal Ilmiah Farmako Bahari Jurnal Masyarakat Indonesia Jurnal Teknologi dan Mutu Pangan
Abdillah, Muhammad Nur
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Education Health Professions Medicine & Pharmacology

Published : 6 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 6 Documents
Search

 1 
PENETAPAN JENIS EKSTRAKSI TERHADAP KARAKTERISTIK PEKTIN BUAH PANDAN LAUT (Pandanus Ordorifer) DARI PANTAI SANTOLO GARUT Lubis, Novriyanti; Nuraeni, Ai Resna Fitri; Mahmudah, Rahma; Abdillah, Muhammad Nur; Soni, Dang
Jurnal Sains dan Teknologi Pangan Vol 7, No 5 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (698.754 KB) | DOI: 10.33772/jstp.v7i5.27281

Abstract

Pektin merupakan suatu kelompok polisakarida yang heterogen. Senyawa adiktif dalam pektin berguna untuk gelling agent. Buah Pandan Laut memiliki potensi sebagai salah satu sumber pembuatan pektin. Penelitian ini bertujuan untuk menguji jenis ekstraksi untuk menghasilkan karakteristik pektin terbaik dari buah Pandan Laut (Pandanus ordorifer). Proses pengambilan pektin pada buah Pandan Laut menggunakan ekstraksi dengan pelarut air dan ekstraksi dengan pelarut yang diasamkan menggunakan H2SO4. Karakteristik pektin yang diakukan antara lain redemen, berat ekivalen, kadar metoksil, kadar asam galakturonat, kadar air, kadar abu, dan derajat esteifikasi. Hasil rendemen tertinggi menggunakan pelarut tanpa asam yaitu sebesar  11,4%. Sedangkan pada ekstraksi menggunakan asam H2SO4 dengan pH 2, pH 3, dan pH 4 secara berurutan yaitu 3,04%; 2,75%; dan 2,60%. Berdasarkan metode ekstraksi menggunakan asam, pektin terbaik diperoleh pada pH 4. Pektin kemudian di bandingkan dengan standar yang ditetapkan SNI, International Pectin Producers Assosiation (IPPA), Food Chemical Codex (FCC).Kata kunci: Ekstraksi, Karakteristik, Pandanus odorifer, Pandan Laut, Pektin
Pendampingan Persiapan Akreditasi Klinik Swasta di Jawa Barat Sesuai Standar Permenkes No. 34 Tahun 2022 Abdillah, Muhammad Nur
Jurnal Masyarakat Indonesia (Jumas) Vol. 3 No. 02 (2024): Jurnal Masyarakat Indonesia (Jumas)
Publisher : Cattleya Darmaya Fortuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54209/jumas.v3i02.144

Abstract

This mentoring program for clinic accreditation preparation in West Java aimed to enhance the readiness of three private clinics in undergoing accreditation surveys in accordance with the standards set by the Indonesian Ministry of Health Regulation (Permenkes) No. 34 of 2022. The activities were conducted through a combination of online consultations, in-person visits, and field inspections, focusing on the preparation of accreditation documents and the assessment of clinic services' compliance with the established standards. The partner clinics included one primary outpatient clinic in Sumedang and two clinics in Bandung Regency, including one specialist eye outpatient clinic. The mentoring results indicated that these clinics achieved a high level of readiness, with a minimum of 85% compliance with the accreditation standards. All accreditation documents were completed, and the implementation of standard operating procedures on-site was deemed adequate. The success of this program was supported by the active involvement of responsible parties for each chapter of the accreditation standards, covering resource management, quality improvement and patient safety, and personal service management. Although challenges such as time constraints and technology adaptation were encountered, mitigation efforts through additional training and schedule adjustments allowed all clinics to participate optimally. The evaluation of the program suggested that the methods used were effective in achieving the goals, although further improvements in internal clinic monitoring and evaluation after mentoring are needed. Overall, the program met its objectives and provided significant benefits to the partner clinics in achieving full accreditation, which will enhance the quality and safety of healthcare services they provide.
Determination of Vitamin C Red Guava (Psidium Guajava Linn) Fruit Juice, with Variation of Beverage Packaging Lubis, Novriyanti; Septiani, Wulan; Abdillah, Muhammad Nur; Prasetiawati, Riska; Junaedi, Effan Cahyati
Indonesian Journal of Pharmaceutical Science and Technology Vol 11, No 2 (2024)
Publisher : Indonesian Journal of Pharmaceutical Science and Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/ijpst.v11i2.42420

Abstract

The quantitative analysis of vitamin C content from variations beverage  packaging  containing red guava (Psidium Guajava Linn) fruit juice had been done. In this study, 4 samples were obtained from the shopping center in Garut and Bandung City. Samples were tested quantitatively by 2,6-dichlorophenol indophenol titration method. The results showed different concentration of 4 samples consist of  tetra pack packaging, tin, glass, and plastic bottles, such as; 17.99 mg/100 gr, 31.46 mg/100 gr, 13.00 mg/100 gr, and 12.01 mg/100 gr, respectively. These result indicated that the packaging variations affected to the level of vitamin C content which was characterized by decreased levels of vitamin C. It means the levels of vitamin C from this research were not in accordance to nutritional value information on the packaging. Tetra pack packaging was the most stable compared to other packaging even though it had a shorter expired date than with other. 
THE EFFECT OF SUGAR CONCENTRATION IN KOMBUCHA, KEJEK TEA AND ASAM KANDIS (Garciniaxanthochymus) ON ANTIOXIDANT ACTIVITY, TOTAL ALCOHOL AND TOTAL ACID Soni, M.Farm., Dang; Abdillah, Muhammad Nur; Junaedi, Effan Cahyati; Panjaitan, Destrien Resmita
Jurnal Ilmiah Farmako Bahari Vol 16 No 1 (2025): Jurnal Ilmiah Farmako Bahari
Publisher : Faculty of Mathematic and Natural Science, Garut University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52434/jifb.v16i1.41942

Abstract

This study aims to determine the effect of sugar concentration and the addition of asam kandis on antioxidant activity, total alcohol and total acid in kombucha drinks. The test began with a test of the characteristics of the simplicia phytochemical screening. The antioxidant activity was then examined using the DPPH method, the total alcohol content was determined using gas chromatography, and the total acid test was performed using titration. The results of the simplicia characteristic test showed that the simplicia used had met the standards of the Indonesian herbal pharmacopoeia, and the results of the phytochemical screening test showed that only saponins did not show their presence, both kejek tea, asam kandis and a combination of both. The results of the DPPH test showed that the sample with optimal antioxidant activity was in Formula 4 with a percentage inhibition value of 82% ± 0.08, total alcohol of 0.09% ± 0.12 and total acid of 1.57% ± 0.17. This study also proves that the combination of kejek tea, kandis acid and higher sugar content can increase antioxidant activity, total alcohol and total acid, but the total alcohol and total acid are still below the safe limit. Nikmati pengalaman bermain slot, grafis epik dan fitur bonus hadir untuk meningkatkan peluang kemenangan.
Bahasa Inggris Abdillah, Muhammad Nur; Nugrahani, Ilma; Fidriany, Irda; Humairoh, Rosnaini
Jurnal Ilmiah Farmako Bahari Vol 16 No 1 (2025): Jurnal Ilmiah Farmako Bahari
Publisher : Faculty of Mathematic and Natural Science, Garut University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52434/jifb.v16i1.41970

Abstract

Honey with a bitter flavour available on the market is expected to meet quality standards outlined by the Indonesian National Standard (SNI). This study aimed to determine adulteration in such honey products using SNI as the benchmark. Tests conducted included analyzing moisture content through Karl Fischer titration, diastase activity, hydroxymethylfurfural (HMF) levels, sucrose concentrations via the Anthrone method by UV-visible spectrophotometry, and reducing sugar content using HPLC-RI. Eight honey samples were assessed—seven bitter and one sweet (as a reference). Findings revealed several bitter honey samples failed to comply with SNI criteria, signalling possible adulteration. These results underscore the importance of adhering to SNI to ensure honey quality.
Studi Karakteristik Edible Film Dari Pektin Buah Pandan Laut (Pandanus ordorifer): Study of Edible Film Physicochemical Characteristics of Pandan Laut Fruit (Pandanus ordorifer) Pectin Lubis, Novriyanti; Nuraeni, Ai Resna Fitri; Mahmudah, Rahma; Abdillah, Muhammad Nur; Prasetiawati, Riska
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 1 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i1.4805

Abstract

Edible film is a thin layer used to protect food ingredients (as a coating) that comes from food-grade components and can be consumed directly. Pandanus sea fruit has the potential to be a source of pectin. This study aims to determine the characteristics of edible film from Pandanus sea fruit pectin (Pandanus ordorifer). The method used was laboratory experimental research with a simple one-factor experimental design. The pectin extraction formula consists of Pandanus sea simplicia, distilled water, and H2SO4, with variations in pH conditions at 2, 3, and 4. The results showed that pectin with pH 4 met the requirements according to the Japanese Industrial standard consisting of a yield of 2.60%, water content of 8.1%, ash content of 9.2%, methoxyl content of 6.2%, equivalent weight of 631 mg, galacturonic acid content of 253% and degree of esterification of 13.9%. The edible film making formula is Pandanus sea pectin, distilled water, with variations of sorbitol added at 5%, 10%, and 15%. The results showed that a concentration of 5% sorbitol produced the best edible film, meeting the requirements of a water content of 6.5%, a thickness of 0.13 mm, and a solubility of 59%. The organoleptic test of the edible film with a 5% sorbitol concentration was the most preferred by the panelists.This research is expected to be an innovation in the use of Pandan Laut fruit as an alternative food packaging.
Co-Authors Humairoh, Rosnaini Ilma Nugrahani Irda Fidriany Junaedi, Effan Cahyati Mahmudah, Rahma Novriyanti Lubis, Novriyanti Nuraeni, Ai Resna Fitri Panjaitan, Destrien Resmita Riska Prasetiawati, Riska Soni, Dang Soni, M.Farm., Dang Wulan Septiani, Wulan