Garuda - Garba Rujukan Digital

Muktisari, Ratri Diah

Unknown Affiliation

Author-ID : 1840815

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

Published : 3 Documents Claim Missing Document

Claim Missing Document

Articles

Analisis Aktivitas Antioksidan Pada Beras Hitam dan Tepung Beras Hitam (Oryza sativa L.indica) Muktisari, Ratri Diah; Hartati, Fadjar Kurnia
Food Science and Technology Journal (Foodscitech) Vol 1 No 1 (2018)
Publisher : Universitas Dr Soetomo

Black rice and black rice flour is a food product which is very beneficial for the body, because it contains antioxidants. Antioxidant contained in black rice and black rice flour analyzed by examining the antioxidant activity. The purpose of this study is to determine changes to the antioxidant activity of black rice and black rice flour. The research method is using experimental with 2 samples (black rice and black rice flour). In the Data analysis is using independent t test. The results indicate that there are the differences between the antioxidant activity of black rice and black rice flour. It can be concluded that the drying process in the manufacture of black rice flour lowered antioxidant activity in black riceÂ products.

Analisis Aktivitas Antioksidan Pada Beras Hitam dan Tepung Beras Hitam (Oryza sativa L.indica) Muktisari, Ratri Diah; Hartati, Fadjar Kurnia
Food Science and Technology Journal (Foodscitech) Vol. 1 No. 1 (2018)
Publisher : Universitas Dr Soetomo

Black rice and black rice flour is a food product which is very beneficial for the body, because it contains antioxidants. Antioxidant contained in black rice and black rice flour analyzed by examining the antioxidant activity. The purpose of this study is to determine changes to the antioxidant activity of black rice and black rice flour. The research method is using experimental with 2 samples (black rice and black rice flour). In the Data analysis is using independent t test. The results indicate that there are the differences between the antioxidant activity of black rice and black rice flour. It can be concluded that the drying process in the manufacture of black rice flour lowered antioxidant activity in black riceÂ products.

Effectiveness of iodine derived from Eucheuma spinosum against the bacteria Staphylococcus aureus and Salmonella sp. Apri Arisandi; Farid, Akhmad; Wulandari, Rizka Ayu; Muktisari, Ratri Diah
JURNAL MINA SAINS Vol. 10 No. 1 (2024): Jurnal Mina Sains
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jmss.v10i1.10818

Seaweed is the primary source of carrageenan, but it also contains iodine, which can inhibit bacterial activity and growth. The iodine contained in seaweed results from interaction with the marine environment rich in iodine. The research was conducted from June to November 2022 and used iodine from seaweed extraction to test antibacterial activity (Staphylococcus aureus and Salmonella sp). The antibacterial activity test was carried out for 48 hours. The iodine concentration was determined using titration, while the antibacterial activity test used the Disc Diffusion Test. The research showed that Eucheuma spinosum extract contained iodine, 0.38% - 1.22%. The antibacterial activity of seaweed iodine test results revealed an average inhibition zone diameter of 11.5 mm for Staphylococcus aureus and 12 mm for Salmonella sp. This research shows that the iodine in Eucheuma spinosum extract has an inhibitory solid impact on the activity and growth of Staphylococcus aureus and Salmonella sp.

Title

Found 3 Documents
Search

Abstract

Abstract

Abstract

Title Search

Found 3 Documents Search

Abstract

Abstract

Abstract

Title

Found 3 Documents
Search