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All Journal Jurnal Analis Farmasi JAF (Jurnal Analis Farmasi) Da'watuna: Journal of Communication and Islamic Broadcasting Jurnal Ilmiah Manuntung: Sains Farmasi dan Kesehatan
Yuyun Wulandari
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Religion Chemistry Computer Science & IT Immunology & microbiology Languange, Linguistic, Communication & Media Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences

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PENETAPAN KADAR PEWARNA TARTRAZIN PADA MIE INSTAN DENGAN METODE SPEKTROFOTOMETRI UV–VIS Yuyun Wulandari
Jurnal Analis Farmasi Vol 6, No 1 (2021)
Publisher : Program Studi Analisis Farmasi dan Makanan Universitas Malahayati

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jaf.v6i1.5489

Abstract

Mie instan merupakan salah satu contoh makanan instan atau siap saji. Didalam mie instan terdapat zat pewarna sintetis. Warna merupakan daya tarik terbesar untuk menikmati makanan setelah aroma. Namun penggunaan pewarna sintetis harus dilakukan sesuai dengan peraturan yang berlaku karena dapat merugikan kesehatan. Oleh karena itu perlu dilakukan monitoring pewarna sintetis pada makanan. Metode analisis yang digunakan adalah Spektrofotometri Uv-Vis. Pewarna sintetis yang terkandung dalam sampel tersebut adalah pewarna yang memungkinkan penggunaannya untuk makanan oleh PERMENKES RI seperti Tartrazin. Telah dianalisis bahwa pewarna tartrazin memiliki panjang gelombang maksimum 430 nm dengan kadar Sampel A 11,3 mg/Kg, Sampel B 7,5 mg/Kg, Sampel C 12,3 mg/Kg, Sampel D 6,3 mg/Kg, Sampel E 8,4 mg/Kg, Sampel F 5,4 mg/Kg, Sampel G 8,8 mg/Kg. Berdasarkan BPOM RI Nomor 37 Tahun 2013 tentang Batas Maksimum Penggunaan BTP Pewarna ditetapkan bahwa pewarna tartrazin diizinkan dalam kategori pangan pada pasta dan mie denganbatas maksimum 70 mg/Kg. Kata kunci: Pewarna Sintetis, Tartrazin, Spektrofotometri Uv-Vis
PENETAPAN KADAR PEWARNA TARTRAZIN PADA MIE INSTAN DENGAN METODE SPEKTROFOTOMETRI UV–VIS Yuyun Wulandari
Jurnal Analis Farmasi Vol 6, No 1 (2021)
Publisher : Program Studi Analisis Farmasi dan Makanan Universitas Malahayati

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (605.557 KB) | DOI: 10.33024/jaf.v6i1.5489

Abstract

Mie instan merupakan salah satu contoh makanan instan atau siap saji. Didalam mie instan terdapat zat pewarna sintetis. Warna merupakan daya tarik terbesar untuk menikmati makanan setelah aroma. Namun penggunaan pewarna sintetis harus dilakukan sesuai dengan peraturan yang berlaku karena dapat merugikan kesehatan. Oleh karena itu perlu dilakukan monitoring pewarna sintetis pada makanan. Metode analisis yang digunakan adalah Spektrofotometri Uv-Vis. Pewarna sintetis yang terkandung dalam sampel tersebut adalah pewarna yang memungkinkan penggunaannya untuk makanan oleh PERMENKES RI seperti Tartrazin. Telah dianalisis bahwa pewarna tartrazin memiliki panjang gelombang maksimum 430 nm dengan kadar Sampel A 11,3 mg/Kg, Sampel B 7,5 mg/Kg, Sampel C 12,3 mg/Kg, Sampel D 6,3 mg/Kg, Sampel E 8,4 mg/Kg, Sampel F 5,4 mg/Kg, Sampel G 8,8 mg/Kg. Berdasarkan BPOM RI Nomor 37 Tahun 2013 tentang Batas Maksimum Penggunaan BTP Pewarna ditetapkan bahwa pewarna tartrazin diizinkan dalam kategori pangan pada pasta dan mie denganbatas maksimum 70 mg/Kg. Kata kunci: Pewarna Sintetis, Tartrazin, Spektrofotometri Uv-Vis
AKTIVITAS ANTIBAKTERI DARI SEDIAAN GEL EKSTRAK TERPURIFIKASI KELOPAK ROSELLA TERHADAP BAKTERI Escherichia coli Fita Sari; Ida Kristianingsih; Tri Puji Lestari; Fathul Hidayatul; Yuyun Wulandari
Jurnal Ilmiah Manuntung Vol 9 No 1 (2023): Jurnal Ilmiah Manuntung: Sains Farmasi Dan Kesehatan
Publisher : Sekolah Tinggi Ilmu Kesehatan Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51352/jim.v9i1.674

Abstract

Natural materials had various types of primary and secondary metabolite compounds that were useful for treating a disease. Plant materials that contain high levels of secondary metabolites could be developed into raw materials for traditional medicines. An example of the development of natural medicine which was in high demand is making traditional medicinal raw materials which have antibacterial properties. These could add to the type of therapy for a disease with smaller side effects. The aim of this study was to determine the activity of the purified extract gel preparation of rosella petals as an antibacterial. The extract was obtained from the maceration method which was then followed by purification. The antibacterial activity test in this study used the well diffusion method. Detection of metabolites by Thin Layer Chromatography (TLC) includes the stationary phase of silica GF254 and the mobile phase Toluene: Acetic acid: Formic acid (6:6:1). The concentration of purified extract of rosella petals for the formulation was 5, 15 and 25%. Data analysis was carried out with the One Way Anova test with a 95% confidence level. The results of the research that the purified extract gel preparation of rosella petals has the potential to inhibit the growth of Escherichia coli bacteria in the sensitive category at a concentration of 25%. The results of a positive phytochemical screening for flavonoid compounds were indicated by the formation of a red-orange color in the test and identification using TLC produced an Rf of 0.85 which has similarities with previous studies. The conclusion of this study was that the ETKR gel preparation with a concentration of 25% was sensitive as an antibacterial
Manajemen Krisis Komunikasi dalam Isu Transparansi Kompetisi Sains Madrasah (KSM) 2024 Yuyun Wulandari
Da'watuna: Journal of Communication and Islamic Broadcasting Vol. 5 No. 2 (2025): Da'watuna: Journal of Communication and Islamic Broadcasting
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/dawatuna.v5i2.6560

Abstract

The 2024 Madrasah Science Competition (KSM) faced transparency issues that affected public trust in its organisation. This study aims to identify the communication crisis management approach applied, evaluate the effectiveness of the strategies used, and analyse the short and long term impact of this crisis on the image of KSM. Using Situational Crisis Communication Theory (SCCT), this study found that accountability-based communication strategies, technology utilisation, and stakeholder collaboration were effective in mitigating the crisis. The results of the study are expected to serve as a guide for similar competition organisers in facing transparency challenges.
Co-Authors fathul hidayatul Fita Sari Ida Kristianingsih Tri Puji Lestari