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All Journal Farmasains : Jurnal Farmasi dan Ilmu Kesehatan Jurnal Teknologi Pangan Jurnal Pangan dan Agroindustri Jurnal Ilmu Pangan dan Hasil Pertanian Amerta Nutrition JIMR - Journal of Islamic Medicine Research Jurnal Dunia Farmasi Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Community Development Journal: Jurnal Pengabdian Masyarakat JSMARTech : Journal of Smart Bioprospecting and Technology Jurnal Inovasi Penelitian Pharmademica: Jurnal Kefarmasian dan Gizi Journal of Tropical Food and Agroindustrial Technology
Ambar Fidyasari
Akademi Analis Farmasi Dan Makanan Putra Indonesia Malang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Other

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Journal : Jurnal Inovasi Penelitian

 1 
UJI TOKSISITAS AKUT MINUMAN PROBIOTIK SIRSAK GUNUNG (Annona montana Macf.) DENGAN METODE BSLT (Brine Shrimp Lethality Test) Ambar Fidyasari; Sentot Joko Raharjo; Melani Setyowati
Jurnal Inovasi Penelitian Vol 1 No 5: Oktober 2020
Publisher : Sekolah Tinggi Pariwisata Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/jip.v1i5.174

Abstract

Soursop fruit (Annona montana Macf.) is one of the plants can be used as as traditional medicine. This plant contains terpenoid and acetogenin which can cause toxicity. The fruit has a flavor that is tasteless so the innovation becomes probiotic drinks. This drink has been proven as an antioxidant, antibacterial, antihyperuricemia and antidiarrheal. The aim of this study was to know about acute toxicity of probiotic drink of soursop juice using brine shrimp lethality test method which will be indicated by LC50 value. This study used experimental methods conducted in the Laboratory of Farmakoknosi. There are several variations in concentration in this study, namely 10000 ppm, 20000 ppm, 30000 ppm, 40000 ppm, 50000 ppm, 60000 ppm, 70000 ppm, 80000 ppm and replication was done 3 times with total number of test animals used was 270. The results showed that probiotic drink of soursop juice can provide acute toxic effects on test animals with LC50 value of 29717,23 ppm. LC50 values ​​indicate that the mountain soursop probiotic drink is not potentially toxic because it has a value of >1000 ppm.
VIABILITAS BAKTERI ASAM LAKTAT (BAL) PADA PERMEN PROBIOTIK SIRSAK GUNUNG (Annona montana Macf) Ambar Fidyasari; Fitri Eka Lestari; Anggraeni In Oktavia
Jurnal Inovasi Penelitian Vol 2 No 8: Januari 2022
Publisher : Sekolah Tinggi Pariwisata Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/jip.v2i8.1136

Abstract

Mountain soursop (Annona montana Macf.) has secondary metabolites i.e. terpenoids and flavonoids which are powerful antioxidants. It is rarely used due to its unpleasant taste. Hence, to increase its economic value, this fruit has been new innovations into probiotic candy. Lactobacillus is a probiotic product commonly used, so this study used Lactobacillus casei. To meet the probiotic products requirement, the lactic acid bacteria must survive in the gastrointestinal tract and have a good stability and viability during the storage. This study has a purpose to determine the amount of storage stability on the viability of lactic acid bacteria in Mountain soursop (Annona montana Macf.) probiotic candy. The research used a descriptive analysis method, where the research results are described according to the data obtained from the total plate number of lactic acid bacteria. Based on the research that has been done, it can be concluded that the total lactic acid bacteria in the mountain soursop probiotic candy (Annona montana) on day 3 was 5.7 × 103 cfu/mL on day 5 of 4.8 × 103 cfu/mL, and on day 7 as much as 2.6 × 103 cfu/mL.
PHYSICAL AND ORGANOLEPTIC QUALITY OF TEMPE SYNBIOTIC ICE CREAM WITH COMPARISION OF THE MOUNT OF PINEAPPLE FERMENTATION RESULT (Ananas Comosus (L) Merr) Ambar Fidyasari; Sukma Irlanda Firdauzy; Wahyu Maslukah
Jurnal Inovasi Penelitian Vol 3 No 3: Agustus 2022
Publisher : Sekolah Tinggi Pariwisata Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/jip.v3i3.1922

Abstract

Abstract By using tempe and pineapple food ingredients, it can increase the selling value of the ingredients and make it one of the new food innovations that can be accepted by the community. Ice Cream Synbiotics are frozen drinks that contain probiotics and prebiotics. Tempe is a traditional food that has been known in Indonesia, made by fermentation orZymosis. The purpose of this study is to determine the physical quality of tempe synbiotic ice cream withcomparison of the amount of fermented pineapple juice. This research is included in the research Experiment with data analysis used is the One Way Anova statistical test. Results that obtained fromphysical quality testing of Overrun, namely, 50 ml: 17.95, 100 ml: 48.73, 150 ml: 1.44,Viscosity 50 ml : 1.7813cp, 100 ml: 730,667cp, 150 ml : 669,667cp, pH 50 ml: 5.0233, 100 ml: 5.0833,150 ml: 5,4100. The results of the organoleptic test of the three treatments had the same color, taste, and smell. Texture organoleptic yield 50 ml: soft, 100 ml: slightly coarse, 150: coarse. Result conclusionanalysis of the physical quality of synbiotic ice cream, the 50 ml treatment was the best treatment in terms of texture and texture the best ANOVA test on viscosity and overrun testing
ORGANOLEPTIC AND DIETARY FIBER QUALITY OF BLACK PIGEON PEA FLOUR AS BIOENCAPSULATION MATERIAL Lina Oktavia Rahayu; Ambar Fidyasari
Jurnal Inovasi Penelitian Vol 3 No 4: September 2022
Publisher : Sekolah Tinggi Pariwisata Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/jip.v3i6.1968

Abstract

Gude beans are one type of legume that has a fairly high nutritional value. The existence of gude beans is currently only used as a side dish, mixed as a staple food and even for animal feed. To increase its economic value, gude beans are used as bioencapsulation material. One of the requirements for bioencapsulation technology is that it can be sensory and economical. The purpose of this study was to determine the organoleptic results of the process of making gude bean flour and the content of dietary fiber. This research is included in experimental research with descriptive data analysis used. The results obtained from organoleptic quality testing include color 2.25 good category, taste 2.45 good category, texture 2.80 good category and aroma 3.00 good category. Color reader test results sifted gude flour with a brightness degree of 49.0, redness 18.3, yelloness 27.1, while unsifted gude flour has a brightness degree of 46.90, redness 24.7, yelloness 30.6. the results obtained 23.28 grams/100 grams. In conclusion, the results of gude bean flour in physical quality in terms of color, taste and texture and aroma were acceptable to the panelists, while the results of dietary fiber were categorized as quite high in fiber.
Co-Authors Afrizuliya, Salsabila Kharisma Alfi Khatib, Alfi Andik Wijayanto Anggraeni In Oktavia Erik Widarto Farid Zulkarnain Nur Syah Hurriyatul Ula Jefri Nur Rochim Kiantoro Andiek Setiawan Kiki Mirza Amalia Kunti Setiowati, Frida Lestari, Fitri Eka Lina Oktavia Rahayu Mahisa Ayyuna Nailufar Meiria Istiana Sari Melani Setyowati Muhammad Hafiz Nida Fitria Nursasi Handayani Rafiqah, Yohana Rizky Mayang Sari Sentot Joko Raharjo Sentot Joko Raharjo Siti Narsito Wulan Sukma Irlanda Firdauzy Teti Estiasih Ulfatur Rohmah Wahyu Maslukah