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All Journal Indonesian Journal of Pharmaceutical Science and Technology Jurnal Sains dan Teknologi Pangan Jurnal Ilmiah Farmako Bahari Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Masyarakat Indonesia Jurnal Teknologi dan Mutu Pangan
Abdillah, Muhammad Nur
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Health Professions Medicine & Pharmacology Public Health

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Journal : Jurnal Ilmiah Farmako Bahari

 1 
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.
Co-Authors Holil, Kudsi Humairoh, Rosnaini Ilma Nugrahani Irda Fidriany Junaedi, Effan Cahyati Karyadi, Haris Mahmudah, Rahma Novriyanti Lubis, Novriyanti Nuraeni, Ai Resna Fitri Panjaitan, Destrien Resmita Riska Prasetiawati, Riska Rustendi, Endi Soni, Dang Soni, M.Farm., Dang Sunarni Sunarni Wulan Septiani, Wulan