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All Journal Journal of Research and Technology Jurnal Midpro Community Empowerment Journal Pharmasci (Journal of Pharmacy and Science) Acta Holistica Pharmaciana
Handrianto, Prasetyo
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Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Journal : Journal of Research and Technology

 1 
ANALISIS KADAR KALSIUM OKSALAT PADA TEPUNG PORANG SETELAH PERLAKUAN PERENDAMAN DALAM LARUTAN ASAM (ANALISIS DENGAN METODE TITRASI PERMANGANOMETRI) Wardani, Ratih Kusuma; Handrianto, Prasetyo
Journal of Research and Technology Vol 5, No 2 (2019)
Publisher : Universitas Nahdlatul Ulama Sidoarjo

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Abstract

Tubers included in the family Araceae contain a lot of calcium oxalate. High calcium oxalate consumption in the body can cause health problems. One of these examples is in the kidneys. Tubers with high levels of calcium oxalate, if immersed in acidic solutions, calcium oxalate levels can be reduced. In this research, immersion of porang flour in starfruit juice, lime juice and vinegar with the aim that the calcium oxalate content contained in it can be reduced. Calcium oxalate levels were analyzed by permanganometric titration method. The results of this study indicate that acidic solutions can reduce calcium oxalate levels in porang flour. Calcium oxalate levels were analyzed by permanganometric titration method. The results of this study indicate that acid solution can reduce calcium oxalate levels in porang flour. The 7% Averrhoa bilimbi juice solution was able to reduce calcium oxalate levels by 62.68%. The 5% lime juice solution gives better results than the Averrhoa bilimbi juice solution. The 5% lime juice solution can reduce calcium oxalate levels by 65.94%. The biggest decrease in calcium oxalate levels was shown in porang flour after soaking it with 20% vinegar acid solution, which amounted to 90.27%.
UJI ANTIBAKTERI EKSTRAK JAHE MERAH Zingiber officinale var. Rubrum TERHADAP Staphylococcus aureus DAN Escherichia coli Handrianto, Prasetyo
Journal of Research and Technology Vol. 2 No. 1 (2016): JRT Volume 2 No 1 Jun 2016
Publisher : 2477 - 6165

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jrt.v2i1.259

Abstract

The study of inhibition testing antibacterial extract Fresh Red Ginger Zingiber officinale var. Rubrum Against Staphylococcus aureus, and Escherichia coliguna to determine the source of antibacterial natural products, especially red ginger has been conducted. Anti-bacterial inhibition test using disc diffusion method with fresh red ginger rhizome material. The study was conducted using concentrations: 0%, 20%, 40%, 60%, 80%, and 100%. Concentration of 0% was used as a negative control. The data obtained will be tested statistically using ANOVA with sig. 0.05. The results showed that the extraction of fresh red ginger (Zingiber officinale var. Rubrum) at a concentration of 100% has the highest inhibitory region to S. aureus (15.83 mm)and E. coli (14:22 mm). It can be concluded that the extract of fresh red ginger Zingiber officinale var. Rubrum at a concentration of 100% has a moderate level of inhibition to S. aureus and weak level of inhibition to E. coli. Keywords: Escherichia coli, Fresh red ginger extract of Zingiber officinale var. Rubrum, Staphylococcus aureus.
Co-Authors Ajeng Pratiwi Andini, Atika Wahyu Avriani, Rahma Dita Azaria, Amira Zanuba Dewi, Lela Kumala Sari Fajrin, Fitriana Ikhtiarinawati Hasanah, Maulidya Khusna, Naila Shofa Nida’ul Ramadhani, Dea Silvia Ratih Kusuma Wardani Ratnasari, Evy Smith, Zakinah Solihah, Hadi Rotus Surahmaida, Surahmaida Viantika, Sindy Indra