Article Per Year (5 Year)
p-Index From 2020 - 2025
1.151
P-Index
This Author published in this journals
All Journal Biospecies Biota Journal Pharmasci (Journal of Pharmacy and Science)
Lestari, Kinanti Ayu Puji
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Education Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology

Published : 7 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 7 Documents
Search

 1 
Uji Organoleptik dan Perubahan pH Minuman Kopi Aren Kombucha dari Berbagai Jenis Kopi yang dipengaruhi Lama Fermentasi Lestari, Kinanti Ayu Puji; ., Surahmaida; Darmawan, Rizky; Sa’diyah, Lailatus
Journal of Pharmacy and Science Vol. 4 No. 1 (2019): Journal of Pharmacy and Science
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v4i1.124

Abstract

ABSTRAKModifikasi bahan pembuatan minuman kombucha akan mempengaruhi hasil akhir atau organoleptik dan sifat fisikokimia dari produk minuman kombucha. Gula pada kombucha berpengaru dalam hasil fermentasikombucha. gula akan digunakan oleh khamir dalam proses metabolisme hingga menghasilkan alkohol dan CO2.Penelitian ini merupakan penelitian eksperimental yang bertujuan untuk mengetahui pengaruh lama fermentasi dan jenis kopi terhadap organoleptik dan pH minuman kopi aren kombucha. Penelitian ini menggunakan rancangan acak lengkap dengan 2 faktor yaitu lama fermentasi dan jenis bubuk kopi. Analisis yang dilakukan meliputi uji organoleptik dan pH. Berdasarkan data yang didapatkan menyatakan bahwa fermentasi berpengaruh terhadap perubahan pH dan kesukaan atau penerimaan panelis pada minuman kopi aren kombucha. Selain itu jenis kopi berpengaruh terhadap organoleptik minuman kopi aren kombucha.Kata kunci: kopi kombucha, lama fermentasi, kopi arenABSTRACTModification of the ingredients for making kombucha will affect organoleptic and physicochemical properties of kombucha beverage products. Sugar in the kombucha has an effect on the kombucha fermentation. Sugar will be used by yeast in the metabolic process to produce alcohol and CO2. This study aims to determine the effect offermentation time and type of coffee on organoleptic and pH of kombucha palm coffee beverage. This study uses a completely randomized design with 2 factors, fermentation time and the type of coffee. The analysis carried out included organoleptic and pH tests. Based on the data obtained that fermentation affects the change in pH and preferences or acceptance of panelists in the Kombucha palm coffee beverage. In addition, the type of coffee has an effect on the organoleptic of Kombucha palm coffee beverage.Keywords: kombucha coffee, fermentation time, palm coffee
Uji Aktivitas Kombucha Teh dan Kopi Sebagai Antibakteri Bakteri Gram Positif dan Bakteri Gram Negatif ., Surahmaida; Lestari, Kinanti Ayu Puji
Journal of Pharmacy and Science Vol. 4 No. 2 (2019): Journal of Pharmacy and Science
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v4i2.135

Abstract

ABSTRAKPenelitian ini bertujuan untuk mengetahui kemampuan Kombucha dalam menghambat pertumbuhan bakteri Gram positif dan Gram negatif. Metode yang digunakan dalam penelitian ini meliputi pembuatan Kombucha dengan variasi bahan dasar (teh hitam, teh hijau dan kopi) dengan jenis gula yang berbeda (gula pasir dan gula stevia); dan uji antibakteri menggunakan metode kertas cakram (difusi agar) terhadap bakteri Gram positif dan Gram negatif. Hasil penelitian menunjukkan ke-6 varian Kombucha tidak berpengaruh atau tidak adanya zona bening (zona hambat) yang terbentuk di sekitar kertas cakram uji pada semua bakteri uji.Kata kunci: Kombucha teh dan kopi, bakteri Gram positif dan bakteri Gram negatif, zona hambat ABSTRACTThe aim of this tudy is to determine the ability of Kombucha to inhibit the growth of Gram positive and Gram negative bacteria. The method used in this study included the making of Kombucha with a variety of basic ingredients (black tea, green tea and coffee) with different types of sugar (sugar and stevia sugar); and antibacterial tests using the paper disc (agar diffusion) method against Gram positive and Gram negative bacteria. The results showed that the 6 variants of Kombucha had no effect or absence of a clear zone (inhibition zone) formed around the test disc paper in all test bacteria.Keywords: Tea and coffee Kombucha, Gram positive bacteria and Gram negative bacteria, inhibitory zone
Karakteristik Kimia dan Fisik Teh Hijau Kombucha pada Waktu Pemanasan yang Berbeda Lestari, Kinanti Ayu Puji; Sa’diyah, Lailatus
Journal of Pharmacy and Science Vol. 5 No. 1 (2020): Journal of Pharmacy and Science
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v5i1.158

Abstract

Waktu fermentasi berpengaruh terhadap derajat keasaman dan sifat fisik minuman kombucha. Semakin lama proses fermentasi maka diasumsikan pH dari minuman kombucha akan semakin rendah Tujuan utama dari proses pemanasan dalam industri makanan adalah untuk pengawetan. Selama proses pemanasan, aktivitas mikroba akan berkurang, mencegah adanya pertumbuhan dari mikroba serta mencegah terjadinya reaksi kimia yang tidak diinginkan. Penelitian ini merupakan penelitian eksperimental yang bertujuan untuk mengetahui pengaruh lama pemanasan terhadap karakteristik fisik minuman kombucha teh hijau. Penelitian ini menggunakan rancangan acak lengkap bertujuan untuk mengetahui karakteristik fisik yang meliputi nilai pH, warna, aroma dan rasa dari minuman kombucha setelah pemanasan pada waktu pemanasan yang berbeda
Physical Evaluation of Anti Acne Mask With Ethanol Extract of Purple Sweet Potato Leaf (Ipomoea batatas (L.) Antin-3 Varieties: Evaluasi Fisik Masker Anti Jerawat Dengan Ekstrak Etanol Daun Ubi Jalar Ungu (Ipomoea batatas (L.) Varietas Antin-3 Dipahayu, Damaranie; Lestari, Kinanti Ayu Puji
Journal of Pharmacy and Science Vol. 6 No. 2 (2021): Journal of Pharmacy and Science
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v6i2.219

Abstract

Ethanol extract of purple sweet potato (Ipomoea batatas (L.)) leaves of Antin-3 variety contains flavonoids and polyphenols which can be used as a source of acne anti-bacterial because it can inhibit the growth of Staphylococcus aureus. This study aims to obtain data on physical characteristics, acceptability and stability of anti-acne mask formulation of 70% ethanol extract of Antin-3 leaves. The research method used were characteristic, acceptability and stability test. There were 4 types of samples tested, namely base, Antin-3 extract 5%: 10% and 20% (B: F1: F2: F3). The organoleptic results showed that the higher concentration of extract, the darker color of mask and the stronger of extract smell and the softer of consistency. The pH values ​​(B: F1:F2: F3) were respectively 6.46; 5.78; 5.75; 5.46. The value of adhesion (B: F1: F2: F3) were respectively 1.1; 1.46; 2.17 and 4.53 seconds. The value of spreading capacity (B: F1: F2: F3) were respectively 3.89; 4.15; 4.36 and 3.45 cm. The results of the acceptability test showed that F2 was the easiest formula to spread, clean and softest sensation on the skin. The results of the mechanical and cycling test showed that the four samples had not undergo phase separation. Anti-acne mask with 70% ethanol extract of Antin-3 leaves by 10% met the physical characteristics, acceptability and stability.
Antibacterial Potention and pH Analysis of Kombucha with Anna Apple (Malus domestica) Peel as Its Substrate Lestari, Kinanti Ayu Puji; Wulansari, Silvi Ayu
Biota Vol 15 No 1 (2022)
Publisher : Universitas Islam Negeri Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20414/jb.v15i1.363

Abstract

This study aimed to determine the antibacterial abilities of Kombucha with Anna apple peel as the substrate. This study was conducted on the antibacterial assay of Kombucha with the formulation of 10g (formulation A), 15g (formulation B), and 20g (formulation C) apple peels. Each formulation then made three different test concentrations of an antibacterial test by the Kirby Bauer method. There was a decrease in the pH value measured before and after fermentation of kombucha apple peel due to the production of acetic acid formed from metabolic activity between bacteria and yeast as a culture of kombucha beverage. The results of the antibacterial test showed that all of the test concentrations could inhibit the growth of the test bacteria until they were in the category of medium and high inhibition. The largest diameter of the inhibition zone was shown by formula C with a concentration of 100% (17 mm). The diameter of the inhibition zone is directly proportional to the amount of apple peel contained in the formula and the concentration of the sample being tested.
Uji Daya Hambat Ekstrak Metanol Auricularia nigricans terhadap Candida spp.: Inhibitory Test of Methanol Extract of Auricularia nigricans Against Candida spp. Indrawati, Afina; Pertiwi, Amelya Dyah; Ayuningtyias, Audry Ridho; Subroto, Hillda Widianingtyas; Azizah, Mufidhatul Nur; Handayani, Tutik; Surahmaida, Surahmaida; Lestari, Kinanti Ayu Puji; Yuliarni, Floreta Fiska
Biospecies Vol. 16 No. 2 (2023): Juli 2023
Publisher : Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/biospecies.v16i2.27451

Abstract

Candida was a fungus that can cause candidiasis infection. Candidiasis could occur of the skin, nails, mucous membranes and the gastrointestinal. The study aims to examine whether Auricularia nigricans methanol extract has the ability to inhibit the growth of Candida albicans, C. glabrata, and C. parapsilosis. Soxhletation was used as the extraction method, and the inhibitory test method involved diffusion paper disk and wells methods. The concentration variations used were 0.2 g/ml, 0.25 g/ml and 0.3 g/ml with 10% DMSO as a negative control. The research results obtained were that no inhibition zones were formed at concentrations of 0.2 g/ml, 0.25 g/ml and 0.3 g/ml so that they were included in the inactive category. Keywords: Auricularia nigricans, Candida, soxhlet method, methanol extract, paper disc and wells method.   Abstrak Candida merupakan jamur golongan khamir yang dapat menyebabkan infeksi kandidiasis. Kandidiasis tersebut dapat terjadi pada kulit, kuku, membran mukosa dan saluran cerna. Penelitian ini bertujuan untuk mengetahui kemampuan ekstrak metanol Auricularia nigricans dalam menghambat pertumbuhan C. albicans, C. glabrata dan C. parapsilosis. Metode ekstraksi yang digunakan adalah sokletasi selama 10 jam dan metode uji daya hambat antifunginya secara difusi cakram dan sumuran. Variasi konsentrasi yang digunakan adalah 0,2 g/ml, 0,25 g/ml dan 0,3 g/ml dengan DMSO 10% sebagai kontrol negatif. Hasil penelitian yang diperoleh adalah tidak terbentuknya zona hambat pada konsentrasi 0,2 g/ml, 0,25 g/ml dan 0,3 g/ml sehingga termasuk dalam kategori tidak aktif. Kata kunci: Auricularia nigricans, Candida, metode sokletasi, ekstrak metanol, metode difusi cakram dan sumuran.
UJI ANGKA LEMPENG TOTAL DAN ANGKA KAPANG KHAMIR PADA Pleurotus ostreatus DAN Ganoderma lucidum Putri, Amanda Nabila; Setiawati, Asti Anwar; Masruuroh, Dina; Absani, Afriyanti Rifqi; Surahmaida, Surahmaida; Lestari, Kinanti Ayu Puji; Yuliarni, Floreta Fiska
Biospecies Vol. 18 No. 1 (2025): Januari 2025
Publisher : Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/biospecies.v18i1.36424

Abstract

Mushrooms are a source of antioxidants. Mushrooms can be processed into various products. Both raw materials and finished products from mushrooms must comply with established standards. The aim of this research was to determine the total plate count and total fungal count in Ganoderma lucidum and Pleurotus ostreatus samples. The method used is the Total Plate Count (TPC) and Total Fungal Count (TFC). The TPC value in G. lucidum was 6.4 x 106 CFU/g and TFC was 3.9 x 105 CFU/g. This value exceeds the BPOM maximum standard for tea products or herbal brews. The TPC value in P. ostreatus was 1.2 x 105 CFU/g and TFC was 4.9 x 105 CFU/g. The TPC value for P. ostreatus is less than the maximum standard set by BPOM, while the TFC value exceeds the maximum standard for powder or mixture of soup and broth. The conclusion of this research is that the TPC and TFC in the G. lucidum and P. ostreatus samples exceed the standards set by BPOM No. 13 of 2019 except for the TPC in the P. ostreatus sample.
Co-Authors ., Surahmaida Absani, Afriyanti Rifqi Ayuningtyias, Audry Ridho Azizah, Mufidhatul Nur Damaranie Dipahayu, Damaranie Indrawati, Afina Masruuroh, Dina Pertiwi, Amelya Dyah Putri, Amanda Nabila Rizky Darmawan, Rizky Sa’diyah, Lailatus Setiawati, Asti Anwar Subroto, Hillda Widianingtyas Surahmaida, Surahmaida Tutik Handayani, Tutik Wulansari, Silvi ayu Yuliarni, Floreta Fiska