Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal IPTEKMA Mutiara: Multidiciplinary Scientifict Journal
Pratiwi As, Gusti Ayu Dian Nanda
Unknown Affiliation
Arts Computer Science & IT Education Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Mechanical Engineering Social Sciences

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
UJI AKTIVITAS DIURESIS INFUSA SELEDRI (Apium graveolens) TERHADAP MENCIT PUTIH JANTAN (Mus musculus) Palasari, Dwi Indah Arya; Gayatri, Komang Sai; Eka Putra, Gede Janerama; Adilla, Farah; Lianty, Jessica; Pratiwi As, Gusti Ayu Dian Nanda; Santi, Ni Made; Wijayanti, Ni Putu Ayu Dewi
IPTEKMA Volume 8, No. 2, Agustus 2019
Publisher : Bidang Kemahasiswaan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/iptekma.2019.v08.i02.p05

Abstract

UJI AKTIVITAS DIURESIS INFUSA SELEDRI (APIUM GRAVEOLENS) TERHADAP MENCIT PUTIH JANTAN (MUS MUSCULUS). Tanaman seledri (Apium graveolens L.) merupakan tanaman yang mengandung zat aktif yang banyak dimanfaatkan dalam pengobatan tradisional. Penelitian ini bertujuan untuk mengetahui keberadaan aktivitas infusa seledri (Apium graveolens L.) sebagai diuretik pada mencit jantan putih. Mencit putih jantan dibagi menjadi 4 kelompok perlakuan yaitu kelompok kontrol negatif (akuades), kelompok kontrol positif (suspensi furosemid), kelompok kontrol normal (tanpa perlakuan khusus), kelompok infusa seledri 50%, kelompok infusa seledri 100%, dan kelompok infusa seledri 150%. Pengujian terhadap efek diuretik dilakukan dengan melihat volume urin yang diukur setelah 24 jam perlakuan. Berdasarkan volume urin yang dihasilkan, hasil yang didapat menunjukkan adanya aktivitas diuretik pada infusa seledri.
Analysis Methodology For Establishing Tartrazine Levels In Food And Beverage Products: A Review Pratiwi As, Gusti Ayu Dian Nanda; Putra Nugraha, I Made Arie Dharma; Hadi Salim, Mohammad Fajar; Maha Putra, I Putu Aditya
Mutiara: Multidiciplinary Scientifict Journal Vol. 1 No. 6 (2023): Mutiara: Multidiciplinary Scientifict Journal
Publisher : Al Makki Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57185/mutiara.v1i6.37

Abstract

Food and beverage manufacturers in today’s industry tend to use dyes to give a distinctive color characteristic to a product. Manufacturers tend to use synthetic dyes, like tartrazine, rather than most natural dyes. It should be noted that in some cases, manufacturers did not care about the testing of the levels of chemical dyes used before the product is marketed, thus manufacturers were not responsible for the potential dangers, particularly the risk of toxicity, and also out of range dye levels from the permissible Acceptable Daily Intake (ADI) values. This review aims to update the knowledge of producers or the health department regarding the appropriate analytical methodology, both sample preparation and analytical methods to obtain an accurate image of the levels of tartrazine dye in food and beverage products. The recommended sample preparation method in tartrazine analysis is the Dispersive Solid Phase Extraction (d-SPE) method known as the QuEChERS method (quick, easy, cheap, efficient, rugged, and safe). The analytical method that has high specificity and sensitivity to be used in tartrazine analysis is the High-Performance Liquid Chromatography (HPLC) method, while the UV-Vis Spectrophotometry analysis method offers a fast and low-cost analysis method compared to other methods.
Co-Authors Adilla, Farah Eka Putra, Gede Janerama Gayatri, Komang Sai Hadi Salim, Mohammad Fajar Lianty, Jessica Maha Putra, I Putu Aditya Ni Putu Ayu Dewi Wijayanti Palasari, Dwi Indah Arya Putra Nugraha, I Made Arie Dharma Santi, Ni Made