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All Journal Jurnal Pendidikan dan Pemberdayaan Masyarakat Jurnal Farmasi Galenika (Galenika Journal of Pharmacy) Jurnal Penelitian Pendidikan IPA (JPPIPA) Majalah Farmasi dan Farmakologi (Trends in Pharmacy and Pharmaceutical Sciences) JURNAL FARMASI GALENIKA Jurnal Farmamedika (Pharmamedica Journal) ad-Dawaa : Journal of Pharmaceutical Sciences Jurnal Riset Kefarmasian Indonesia Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Jurnal farmasi UIN Alauddin Makassar Diniyah: Jurnal Pendidikan Dasar Jurnal Ilmiah Ibnu Sina (JIIS): Ilmu Farmasi dan Kesehatan Journal of Law, Poliitic and Humanities Media Farmasi Jurnal Novem Medika Farmasi
Nur Ida
Program Studi Farmasi, Fakultas Matematika Dan Ilmu Pengetahuan Alam, Universitas Islam Makassar
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Transportation Other

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Journal : Jurnal farmasi UIN Alauddin Makassar

 1 
PEMANFAATAN SUSU SKIM SEBAGAI BAHAN DASAR DALAM PEMBUATAN PRODUK OLAHAN MAKANAN TRADISIONAL DANGKE DENGAN BANTUAN BAKTERI ASAM LAKTAT Gemy Nastity Handayani; Nur Ida; Ahmad Rusmin R
Jurnal Farmasi UIN Alauddin Makassar Vol 2 No 2 (2014): Jurnal Farmasi
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/jurfar.v2i2.2200

Abstract

Dangke is Enrekang traditional food products, which is a kind of cheese products without curing, and not coagulated with rennet but with papain (papaya latex). Dangke in this formula made using skim milk base material which is then fermented using bacteria Lactobacillus bulgaricus and Streptococcus thermophillus which has been commonly used in the manufacturing process of milk fermentation. The purpose of this study was to determine the quality of processed food products made from the traditional Dangke basic ingredients of skim milk, and skim milk determine the effect of concentration and fermentation time on making dangke to dangke generated. Research methods include making Dangke with 3 variations of the concentration of skim milk 5%, 10%, 15%, heating at a temperature of 65ºC. 40ºC cooling, inoculation with bacteria Lactobacillus bulgaricus and Streptococcus thermophillus. Incubation temperature of 40.5°C in the oven. In the incubation period 1, 2, 3 days organoleptic testing in the form of color, aroma, flavor, and texture analysis is then performed fat, protein, and lactic acid. The results of the analysis showed that the organoleptic quality of processed food products traditional Dangke made from basic ingredients in the manufacture of skim milk yield dangke dangke white, flavored lactic acid, sour, textured semi-solid. The results of the analysis indicate that the nutritional value of the higher concentration of skim milk and the longer the fermentation time caused the increase in protein content, total lactic acid and a decrease in fat content. The conclusion of this study is skim milk can be used as an alternative raw material in the manufacture dangke. Effect of skim milk concentration and fermentation time on the quality of dangke can increase total levels of lactic acid, protein content and lower fat content. Fermentation dangke better quality than the conventional dangke.
UJI EFEK GEL EKSTRAK ETANOL DAUN TEMBELEKAN (LANTANA CAMARA LINN.) TERHADAP PENYEMBUHAN LUKA SAYAT PADA KELINCI (ORYCTOLAGUS CUNICULUS) Surya Ningsi; Khairunnisa Khairunnisa; Nur Ida
Jurnal Farmasi UIN Alauddin Makassar Vol 3 No 2 (2015): Jurnal Farmasi
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/jurfar.v3i2.2204

Abstract

Research Test The Effect Gel Ethanolic Extract of Tembelekan Leaf (Lantana camara L.) to cuts wound healing in Rabbits (Oryctolagus cuniculus) as been done with the objective to determine the effectiveness of Tembelekan (Lantana camara L.) leaf ethanol extract gel to healing  cuts wound in rabbits. The method used were extraction of the sample is by maceration, Formulation gel with varian consentration ethanolic extract of Tembelekan leaf (Lantana camara L.) were 1%, 2%, 4% and base gel without extract, test the effect in skin rabbits has been cuts wound healing in skin rabbitsfor all of the formula, positive control and negative control. Result of Research were given for extract 1%, 2%, dan 4%, positive control, and negative control average on the 12th, 11th, 9th, 6th, and 14th. From the result of statistical test completely randomized design (CRD) and the least significant difference test (LSD) can be conclueded that gel were given more effectif are ethanolic of Tembelekan (Lantana camara L.) extract content of 4%.
Co-Authors Ahmad Rusmin R Alfiah Irfayanti, Nur andi nur zam zam Arfiani Arifin Arfiani Arifin Asriana Sultan ayu wandira A Baso Amri Bariun, Hasyim Darma, Darma Deniyati, Deniyati Elwahan, Muhaya Ermina Pakki Halistin, Halistin Hasan, Tahirah Hasdiansyah, Andi Herman, Harfiah Ihwan Ridwan, Ihwan Intan Intan Irfan Hadi Isriany Ismail Isriany Ismail Junuda, Nur Khairun Nisa Khairunnisa Khairunnisa M. Asrah Hidayah Usman M. Natsir Djide M. Rusdi Madilis, Hasan Muhammad Ilham Musdalifah Musdalifah Nur Atika Aqila nurmayanti, sitti Radiatunisa Ridwan, Rais Risna Risna, Risna Rosmiyanti Rosmiyanti Rusli Salama, Salmia Sitti Fauziah Noer Sriyanti Sufriyanto, Sufriyanto Surya Ningsi Tahirah Hasan Yasir, Yasnidar