Article Per Year (5 Year)
p-Index From 2020 - 2025
0.835
P-Index
This Author published in this journals
All Journal Journal of Food and Pharmaceutical Science JIFI (Jurnal Ilmiah Farmasi Imelda) Journal of Food and Pharmaceutical Sciences Journal Pharmacy of Tanjungpura
Erwansani, Enggy
Unknown Affiliation
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search

 1 
Comparison of Vitamin C Content in Fresh and Canned Mandarin Oranges (Citrus reticulata Blanco) at a Supermarket in Pontianak Erwansani, Enggy; Reynaldi, Muhammad Andre; Evifani, Dinda Silvia; Fong, Siau; Fendi, Fendi; Stevia, Tessa; Saputra, Rico; Setiawansyah, Arif
Journal of Food and Pharmaceutical Sciences Vol 13, No 3 (2025): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.20450

Abstract

Abstract: Vitamin C is one of the micronutrients needed and cannot be synthesized by the human body so it needs intake from the outside such as fruits. Mandarin oranges are one of the sources of vitamin C that is widely circulated in Pontianak City. This fruit can be available in both fresh and canned form. However, the heating process during the processing of canned fruit can damage the vitamin C content in it. Therefore, an analysis is needed to compare vitamin C levels in fresh and canned mandarin fruits. The methods used were in the form of tube tests using FeCl3, KMnO4, and I2, as well as quantitative tests using uv-vis spectrophotometry. The results showed that the two positive samples contained vitamin C with a level of 78.56912152 mg/100 g in the fresh sample and 31.95655685 mg/100 g in the canned sample. Thus, it can be concluded that the vitamin C level in fresh mandarin oranges is higher than in canned mandarin oranges.
Studi of factors that affect enzyme activity in Avocado fruit (Persea americana) Reynaldi, Muhammad Andre; Erwansani, Enggy; Yuswar, Muhammad Akib; Najini, Robby
Journal Pharmacy Of Tanjungpura Vol 2, No 2 (2025): APRIL
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Avocado contains lipase enzyme. Enzymes can be found in avocado seeds. Factors that can affect Alanin Transaminase (ALT) enzyme activity are temperature increase, pH, substrate concentration, enzyme concentration, inhibitors and storage time. The study aims to investigate the effect of various factors of temperature, pH, and substrate concentration on enzyme activity. Research on factors that affect enzyme activity in avocado fruit was carried out by enzyme preparation in 3 stages of testing the effect of temperature, pH, and substrate concentration. The results of observations made in testing several factors. Observations show that temperature has a significant effect on changes in color and viscosity of the sample. Avocado is a source of various enzymes such as lipase, polyphenol oxidase, and peroxidase. These enzymes play an important role in various biochemical reactions in fruit. Research conducted shows that enzymes in avocado have a role as biocatalysts that can accelerate chemical reactions.
Uji Aktivitas Enzim pada buah Mangga (Mangifera indica L) erwansani, enggy; Reynaldi, Muhammad Andre; Yuswar, Muhammad Akib; Najini, Robby
Journal Pharmacy Of Tanjungpura Vol 2, No 2 (2025): APRIL
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Pendahuluan: Mangga tidak hanya dikenal karena rasanya yang manis, tetapi juga memiliki banyak manfaat bagi kesehatan manusia. Mangga mengandung enzim amilase dan enzim katalase, yang mempunyai peran dalam proses pencernaan dan reaksi biokimia pada tubuh manusia. Tujuan: Penelitian ini bertujuan mengetahui secara detail faktor-faktor yang mempengaruhi aktivasi enzim, dengan fokus pada pengaruh pH, suhu, dan konsentrasi yang berbeda-beda. Metode: Penelitian ini dilakukan di laboratorium dengan menggunakan metode eksperimental, di mana dilakukan pencampuran larutan pada berbagai tingkat pH, yaitu pH 2, pH 7,4, dan pH 9. Selain itu, suhu juga bervariasi dengan pengaturan pada 100 °C, 37 °C, 25 °C, dan 4 °C. Penelitian ini juga melibatkan penggunaan konsentrasi yang berbeda untuk melihat dampaknya terhadap aktivitas enzim. Hasil: Penelitian ini menghasilkan bukti yang jelas bahwa aktivitas enzim sangat dipengaruhi oleh ketiga faktor tersebut, yaitu pH, suhu, dan konsentrasi. Setiap variasi dalam pengaturan kondisi eksperimen menunjukkan perbedaan yang signifikan dalam tingkat aktivitas enzim yang terukur. Kesimpulan: Melalui penelitian ini, diharapkan dapat dibuktikan bahwa aktivitas dari enzim memang bisa terpengaruhi oleh pH, suhu, dan konsentrasi. Setiap uji yang dilakukan menunjukkan kompleksitas interaksi antara faktor-faktor tersebut dalam mempengaruhi kinerja enzim. Penelitian ini dapat memberikan kondisi optimal untuk memaksimalkan aktivitas enzim dalam berbagai aplikasi biokimia.
Comparison of Vitamin C Content in Fresh and Canned Mandarin Oranges (Citrus reticulata Blanco) at a Supermarket in Pontianak Erwansani, Enggy; Reynaldi, Muhammad Andre; Evifani, Dinda Silvia; Fong, Siau; Fendi, Fendi; Stevia, Tessa; Saputra, Rico; Setiawansyah, Arif
Journal of Food and Pharmaceutical Sciences Vol 13, No 3 (2025): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.20450

Abstract

Abstract: Vitamin C is one of the micronutrients needed and cannot be synthesized by the human body so it needs intake from the outside such as fruits. Mandarin oranges are one of the sources of vitamin C that is widely circulated in Pontianak City. This fruit can be available in both fresh and canned form. However, the heating process during the processing of canned fruit can damage the vitamin C content in it. Therefore, an analysis is needed to compare vitamin C levels in fresh and canned mandarin fruits. The methods used were in the form of tube tests using FeCl3, KMnO4, and I2, as well as quantitative tests using uv-vis spectrophotometry. The results showed that the two positive samples contained vitamin C with a level of 78.56912152 mg/100 g in the fresh sample and 31.95655685 mg/100 g in the canned sample. Thus, it can be concluded that the vitamin C level in fresh mandarin oranges is higher than in canned mandarin oranges.
DOCKING SINERGIS ALLICIN, ALLIIN, DAN DIALLYL SULFIDE TERHADAP RESEPTOR ESTROGEN ALFA PADA KANKER PAYUDARA Reynaldi, Muhammad Andre; Faradilla, Aulia; Erwansani, Enggy; Najini, Robby
JIFI (Jurnal Ilmiah Farmasi Imelda) Vol. 9 No. 1 (2025): JIFI (Jurnal Ilmiah Farmasi Imelda)
Publisher : Universitas Imelda Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52943/jifarmasi.v9i1.1982

Abstract

Co-Authors Arif Setiawansyah Evifani, Dinda Silvia Faradilla, Aulia Fendi Fendi Fong, Siau Muhammad Andre Reynaldi Najini, Robby Rico Saputra Stevia, Tessa Yuswar, Muhammad Akib