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All Journal ACTA VETERINARIA INDONESIANA Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Fitofarmaka Indonesia Justek : Jurnal Sains Dan Teknologi Journal of Science Innovare FITOFARMAKA: Jurnal Ilmiah Farmasi EKOLOGIA : Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup Jurnal Ilmu Kefarmasian Indonesia Jurnal Jamu Indonesia Jurnal Mandala Pharmacon Indonesia Majalah Farmasetika Jurnal Farmagazine Jurnal Farmasi JCDD Pharmaceutical And Biomedical Sciences Journal (PBSJ) Prosiding Seri Seminar Nasional Jurnal Karya Abdi Masyarakat Prosiding Simposium Nasional Multidisiplin (SinaMu) Jurnal Medika Farmaka Prosiding Seminar Nasional Unimus Journal of Tropical Pharmacy and Chemistry Jurnal Ilmiah Manuntung: Sains Farmasi dan Kesehatan Indonesian Journal of Jamu Indonesian Journal of Pharmacology and Therapy Berkala Ilmiah Kedokteran dan Kesehatan Masyarakat Jurnal Pengabdian Masyarakat Inovatif Jurnal Pengabdian Masyarakat Inovatif
Erni Rustiani
Universitas Pakuan
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Journal : Journal of Science Innovare

 1 
Development of Snack Bar (Snack Bar) In Rich In Calcium With Fortification Of Shell Flour Kijing (Anadonta Woodiana) Fatmi, Mindiya; Rustiani, Erni
Journal of Science Innovare Vol 1, No 01 (2018): Journal of Science Innovare
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (355.749 KB) | DOI: 10.33751/jsi.v1i01.681

Abstract

Shellfish flour has a proximate content including moisture content, ash content, fat content, protein content and calcium levels. Shellfish flour containing rich calcium can be added in the manufacture of food products such as Snack Bar to increase the nutritional value. The research includes making snack bar barbecue with several types of sweeteners such as honey, palm sugar and sorbitol. Based on the results of proximate and minerals test, it was found that snack bar preparations were made with ash content (2.25, 2.04, 1.88), total fat content (20,34,20,75,24,20) and kalisum (823,78; 506,21; 814,06) which is higher than the positive control. lower protein and phosphorus content than positive controls, and total carbohydrates that approach positive controls. Keywords: Shellfish Flour, Snack-Bar, Sweetener, Proximate Tes
THE TABLET FORMULATIONS EFERVESEN EXTRACT OF CINNAMON BARK WITH VARIATIONS IN THE TYPE OF SWEETENER Andini, Septia; Rustiani, Erni; Indriati, Dwi
Journal of Science Innovare Vol 1, No 02 (2018): Journal of Science Innovare, September 2018
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (398.34 KB) | DOI: 10.33751/jsi.v1i02.999

Abstract

Cinnamon Bark contains flavonoids, tannins, alkaloids, and phenols. Phenolic compounds contained in cinnamon is a sinamat acid is effective as anti diabetic. This research aims to determine the formula preparations tablets efervesen extract of cinnamon bark with a certain type of sweetener that favored the panelists and the levels of sinamat acid in efervesen tablets and extracts. The formula is made with different types of sweeteners such as aspartame stevia 1.5%, 3.5% and 1% sukralosa. The results of the analysis showed no difference in sweeteners influence against the parameters of color and scent but the effect on the parameters of taste every formula. Formula tablets efervesen extract of cinnamon bark that is favored by panelists based on based on the parameters of taste is formula 1 with the sweetener aspartame concentration of 1.5% and a formula 3 with sweetener sukralosa concentration 1% preferred formula panelists. The results of the analysis of the levels of sinamat acid in extract of cinnamon bark obtained the level of 471, 13 mg/g as for Formula 1 tablet efervesen acquired the levels of 369.76 mg/gram
Development of Snack Bar (Snack Bar) In Rich In Calcium With Fortification Of Shell Flour Kijing (Anadonta Woodiana) Mindiya Fatmi; Erni Rustiani
Journal of Science Innovare Vol 1, No 01 (2018): Journal of Science Innovare
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (355.749 KB) | DOI: 10.33751/jsi.v1i01.681

Abstract

Shellfish flour has a proximate content including moisture content, ash content, fat content, protein content and calcium levels. Shellfish flour containing rich calcium can be added in the manufacture of food products such as Snack Bar to increase the nutritional value. The research includes making snack bar barbecue with several types of sweeteners such as honey, palm sugar and sorbitol. Based on the results of proximate and minerals test, it was found that snack bar preparations were made with ash content (2.25, 2.04, 1.88), total fat content (20,34,20,75,24,20) and kalisum (823,78; 506,21; 814,06) which is higher than the positive control. lower protein and phosphorus content than positive controls, and total carbohydrates that approach positive controls. Keywords: Shellfish Flour, Snack-Bar, Sweetener, Proximate Tes
AVOCADO SEEDS (Persea americana Mill.): FORMULATIONS OF ELIXIR VARIED BY SOLVENTS COMPOSITION Septia Andini; Lusi Indriani; Erni Rustiani
Journal of Science Innovare Vol 3, No 1 (2020): Journal of Science Innovare
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/jsi.v3i1.2805

Abstract

Kidney stones disease is asignificant health problem in the world and Indonesia is no exception. Traditionally, avocado seeds can be used as a laxative medicine for kidney stones disease. Elixiris a clear and sweet hidroalkohol solution intended for oral use and a flavor is usually added to enhance the taste. This study was to determine theformula of the avocado seed elixir which has the best quality and the level of flavonoids.Elixir testing was performedusing several methods such as organoleptic, limpidity, viscosity, pH and specific weightas well as total flavonoids. The result showed that the best elixir formula was the Formula I which composed of 7%avocado seed extract, 5% ethanol, 10% propylene glycol, 40% sirupus simplex, 0.1%, essence mint and 100%aquadestilata ad. Furthermore, Elixirhad a brown color, mint aroma and pretty sweettaste. The test results showed that elixir had a viscosity of 7.92 cP; pH of 5.65; specific weight of 1.0413 g/mL andtotal flavonoids of 2.1020%.
THE TABLET FORMULATIONS EFERVESEN EXTRACT OF CINNAMON BARK WITH VARIATIONS IN THE TYPE OF SWEETENER Septia Andini; Erni Rustiani; Dwi Indriati
Journal of Science Innovare Vol 1, No 02 (2018): Journal of Science Innovare, September 2018
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (398.34 KB) | DOI: 10.33751/jsi.v1i02.999

Abstract

Cinnamon Bark contains flavonoids, tannins, alkaloids, and phenols. Phenolic compounds contained in cinnamon is a sinamat acid is effective as anti diabetic. This research aims to determine the formula preparations tablets efervesen extract of cinnamon bark with a certain type of sweetener that favored the panelists and the levels of sinamat acid in efervesen tablets and extracts. The formula is made with different types of sweeteners such as aspartame stevia 1.5%, 3.5% and 1% sukralosa. The results of the analysis showed no difference in sweeteners influence against the parameters of color and scent but the effect on the parameters of taste every formula. Formula tablets efervesen extract of cinnamon bark that is favored by panelists based on based on the parameters of taste is formula 1 with the sweetener aspartame concentration of 1.5% and a formula 3 with sweetener sukralosa concentration 1% preferred formula panelists. The results of the analysis of the levels of sinamat acid in extract of cinnamon bark obtained the level of 471, 13 mg/g as for Formula 1 tablet efervesen acquired the levels of 369.76 mg/gram
Development of Snack Bar (Snack Bar) In Rich In Calcium With Fortification Of Shell Flour Kijing (Anadonta Woodiana) Mindiya Fatmi; Erni Rustiani
Journal of Science Innovare Vol 1, No 1 (2018): Journal of Science Innovare, Volume 01 Number 01 2018
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/jsi.v1i01.681

Abstract

Shellfish flour has a proximate content including moisture content, ash content, fat content, protein content and calcium levels. Shellfish flour containing rich calcium can be added in the manufacture of food products such as Snack Bar to increase the nutritional value. The research includes making snack bar barbecue with several types of sweeteners such as honey, palm sugar and sorbitol. Based on the results of proximate and minerals test, it was found that snack bar preparations were made with ash content (2.25, 2.04, 1.88), total fat content (20,34,20,75,24,20) and kalisum (823,78; 506,21; 814,06) which is higher than the positive control. lower protein and phosphorus content than positive controls, and total carbohydrates that approach positive controls. Keywords: Shellfish Flour, Snack-Bar, Sweetener, Proximate Tes
AVOCADO SEEDS (Persea americana Mill.): FORMULATIONS OF ELIXIR VARIED BY SOLVENTS COMPOSITION Septia Andini; Lusi Indriani; Erni Rustiani
Journal of Science Innovare Vol 3, No 1 (2020): Journal of Science Innovare, Volume 03 Number 01 2020
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/jsi.v3i1.2805

Abstract

Kidney stones disease is asignificant health problem in the world and Indonesia is no exception. Traditionally, avocado seeds can be used as a laxative medicine for kidney stones disease. Elixiris a clear and sweet hidroalkohol solution intended for oral use and a flavor is usually added to enhance the taste. This study was to determine theformula of the avocado seed elixir which has the best quality and the level of flavonoids.Elixir testing was performedusing several methods such as organoleptic, limpidity, viscosity, pH and specific weightas well as total flavonoids. The result showed that the best elixir formula was the Formula I which composed of 7%avocado seed extract, 5% ethanol, 10% propylene glycol, 40% sirupus simplex, 0.1%, essence mint and 100%aquadestilata ad. Furthermore, Elixirhad a brown color, mint aroma and pretty sweettaste. The test results showed that elixir had a viscosity of 7.92 cP; pH of 5.65; specific weight of 1.0413 g/mL andtotal flavonoids of 2.1020%.
THE TABLET FORMULATIONS EFERVESEN EXTRACT OF CINNAMON BARK WITH VARIATIONS IN THE TYPE OF SWEETENER Septia Andini; Erni Rustiani; Dwi Indriati
Journal of Science Innovare Vol 1, No 2 (2018): Journal of Science Innovare, Volume 01 Number 02 2018
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/jsi.v1i02.999

Abstract

Cinnamon Bark contains flavonoids, tannins, alkaloids, and phenols. Phenolic compounds contained in cinnamon is a sinamat acid is effective as anti diabetic. This research aims to determine the formula preparations tablets efervesen extract of cinnamon bark with a certain type of sweetener that favored the panelists and the levels of sinamat acid in efervesen tablets and extracts. The formula is made with different types of sweeteners such as aspartame stevia 1.5%, 3.5% and 1% sukralosa. The results of the analysis showed no difference in sweeteners influence against the parameters of color and scent but the effect on the parameters of taste every formula. Formula tablets efervesen extract of cinnamon bark that is favored by panelists based on based on the parameters of taste is formula 1 with the sweetener aspartame concentration of 1.5% and a formula 3 with sweetener sukralosa concentration 1% preferred formula panelists. The results of the analysis of the levels of sinamat acid in extract of cinnamon bark obtained the level of 471, 13 mg/g as for Formula 1 tablet efervesen acquired the levels of 369.76 mg/gram
Co-Authors Alciee Santika Susanti Almasyhur Almasyhur Almasyhur, Almasyhur Almasyuhuri Almasyuhuri Ameliya, Helvi Asri Wulandari Asri Wulandari Aulia Fitriani Bina Lohita Sari Cantika Zaddana Cyntia Wulandari Dania Triska Puspita Daniel Sinaga Dea Safira Nur Izmah Devi Fiebrilia Fiebrilia Dwi Indriati Dwi Indriati E. Mulyati Effendi Ella Noorlaela Elly Kurniawati Fiebrilia, Devi Fiebrilia Fitri Dwiputri Fitria Dewi Sulistiyono Handayani, Marybet Tri Retno Ike Yulia W Ike Yulia W. Ike Yulia Wiendarlina Indriani, Lusi Indriati, Dwi Kyky Widayanti Lathifah, Umi Lia Suliawati Lia Suryani LIANA ARSYANTI Linda Actia Lulu Nurzillah Lusi Agus Setiani Lusi Indriani Mareda Apriani Melliavita Putri Min Rachminiwati Mindiya Fatmi Mira Miranti Mira Miranti MOERFIAH . Muhamad Nur Ambiya Mulyati Effendi Musnawati Musnawati Mutiara, Tia Nhestricia, Nhadira Nisa Najwa Nisa Najwa Rokhmah Opi Damahyanti Peny Ningtyas, Sekar Pipih Agustina Pungky Umi Sa’diyah Rahminiwati, Min Rega Anitania Retnosari Andrajati Rina Agustina Rini Ambarwati Sara Nurmala SATA YOSHIDA SRIE RAHAYU Sekar Peny Ningtyas Septia Andini Sofihidayati, Trirakhma Sri Wardatun Suci Sintya Tia Mutiara Trirakhma Sofihidayati Trirakhma Sofihidayati Trirakhma Sofihidayati Ulfa Nur Awinda Ulfa Nur Awinda Wilda Nurhikmah Yuliana Kusumawati Zulkarnaen, Dea Muthia Zahara