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All Journal Jurnal Gizi Jurnal Multidisiplin Madani (MUDIMA)
Safitri, Rosyida Awalia
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Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Health Professions Industrial & Manufacturing Engineering Social Sciences

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Makronutrien, kadar air dan kadar abu tepung uwi ungu dengan metode pemotongan menggunakan parut dan pisau slicer Sunarti, Sunarti; Bintanah, Sufiati sufiati; Safitri, Rosyida Awalia; Marfuah, Dewi; Ulvie, Yuliana Noor Setiawati
Jurnal Gizi Vol 13, No 2 (2024): Jurnal Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.13.2.2024.94-100

Abstract

ABSTRACT Background: Purple yam is a type of tuber in Indonesia which has the distinctive characteristics of large fruit and purple flesh. The modification of purple yam into a flour product is intended to extend the shelf life and facilitate substitution for product diversification. This research aims to analyze macronutrients consisting of energy, carbohydrates, protein fat, water content and ash content. Method: Experimental research design by dividing uwi based on the cutting method using a grater and slicer knife. Drying using solar temperature. Sieve using a 100 mesh sieve. Fat analysis uses the Soxlet method, protein uses the Kjeidahl method, carbohydrates use the by difference method, water content uses the thermogravimetric method and ash content uses the dry method. Results: The results of the research show that purple yam flour which is cut by grating has an energy content of 320.22 kcal, carbohydrates 77.79%, protein 3.34%, fat 0.70%, water content 8.65% and ash content 3. 88 %. Meanwhile, the cutting method with a slicer knife has an energy content of 321.80 kcal, carbohydrates 78.49%, protein 3.52%, fat 0.5%, water content 9.15 and ash content 3.45. Conclusion: The cutting method using a grater produces higher fat content and ash content, while the cutting method using a slicer knife provides higher carbohydrate, protein, water and energy content. Key words: Macronutrients, water content, ash content, purple yam flour, grated, slicer knife 
Drug Interactions in Autoimmune Systemic Lupus Erythematosus (SLE) Safitri, Rosyida Awalia; Sayogo, William; Muflihan, Yenni; Maela, Nurul; Setiawan, Yuni Wahyuningsih; Rahma, Sita Fauzia
Jurnal Multidisiplin Madani Vol. 4 No. 2 (2024): February, 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/mudima.v4i2.8146

Abstract

One of the factors that influence the success of therapy in autoimmune diseases such as SLE is the interaction of drugs with other active compounds. Several studies have stated that there are drug interactions with drugs or with other active compounds such as herbs which can support therapy or inhibit the effects of drug therapy. This review aims to investigate drug interactions in autoimmune diseases with a focus on systemic lupus erythematosus (SLE). The method used is a systematic review with literature sources in the form of international journals or research articles, and 31 articles met the inclusion criteria. There is evidence of interactions between drugs for the treatment of SLE, such as non-steroidal anti-inflammatory drugs (NSAIDs), corticosteroids, and immunosuppressants. In addition, results were obtained regarding the interaction of SLE therapy with herbal plants such as Cecendet or Physalis angulata L, horsetail, and fertilizing plants such as Manjakani, Kacip Fatimah, Chlorophyll, and Spirulina as well as interactions between drugs in both SLE therapies with other types of SLE drugs and with herbal medicine, these interactions can support or hinder the therapeutic effect of the drug
Co-Authors Bintanah, Sufiati sufiati Dewi Marfuah Maela, Nurul Muflihan, Yenni Rahma, Sita Fauzia Sayogo, William Setiawan, Yuni Wahyuningsih Sunarti Yuliana Noor Setiawati Ulvie