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All Journal Pharmaciana: Jurnal Kefarmasian CHEMICA Jurnal Teknik Kimia SPEKTA (Jurnal Pengabdian Kepada Masyarakat : Teknologi dan Aplikasi)
Ayu Wulandari
Universitas Ahmad Dahlan
Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Energy Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology

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Incision wound healing activity of free-range chicken (Gallus domesticus) egg white gel in mice Wahyu Widyaningsih; Sapto Yuliani; Ayu Wulandari; Rifka Salsabila
Pharmaciana Vol 11, No 3 (2021): Pharmaciana
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (447.152 KB) | DOI: 10.12928/pharmaciana.v11i3.20531

Abstract

Egg whites reportedly exhibit wound healing activities by forming new cell tissues and accelerating damaged cell tissue recovery. This study aimed to determine whether and how egg whites prepared in gel dosage forms healed incision wounds in mice (Mus musculus). The method began with formulating gels by mixing egg whites with Carbopol 940, methylparaben, propylparaben, propylene glycol, triethanolamine, and distilled water. Sixteen mice were divided evenly into four groups, and each was subjected to a 1 cm long midline dorsal incision. Group I was given 10% povidone-iodine ointment, group II was gel base, group III was 10% egg white gel, and group IV was 20% egg white gel. Based on the test parameters measured during macroscopic observation, namely wound length and healing time, the gel preparations were found to fulfill the physical properties requirements, and incision wounds treated with 10% and 20% egg white gels healed in 9 and 12.5 days, respectively. The statistical test revealed a significant difference in wound size on Day 10 and in healing time between wound treatments with 10% gel and base gel (p < 0.05). Therefore, it can be concluded that the 10% egg white gel is effective in healing cuts in mice as it speeds wound healing and decreases wound size.
Modified Pumpkin Flour Using Hydrogen Rich Water with a Microwave Dryer Gita Indah Budiarti; Ayu Wulandari; Siti Mutmaina; Endah Sulistiawati
CHEMICA: Jurnal Teknik Kimia Vol 7, No 1 (2020): Juni 2020
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26555/chemica.v7i1.16230

Abstract

Pumpkin is a fruit that contains fiber and vitamin A which works to prevent diabetes. Pumpkin's use is not optimal, so it needs innovation for Pumpkin, one of which is to make Pumpkin into flour. Pumpkin does not have gluten, so modification is needed. Modifications used are using hydrogen-rich water with a microwave dryer. Hydrogen-rich water has antioxidant content and is safer for the modification of starch food. The purpose of this study was to determine the physicochemical properties (water content and expandability) and beta carotene levels in HRW-modified flour using a microwave dryer. First, Pumpkin soaked with a variation of time 1, 2, 3, 4, and 5 hours. The optimal results of water capacity and beta carotene levels were obtained at the immersion time of 1 hour by 11%, 7.4 g/g of sample, and 3,164.79 μg/g. The results obtained are higher than the modification of HRW without a microwave dryer.
PEMANFAATAN TEPUNG LABU KUNING MODIFIKASI HYDROGEN RICH WATER KEPADA MASYARAKAT Gita Indah Budiarti; Ayu Wulandari; Siti Mutmaina
SPEKTA (Jurnal Pengabdian Kepada Masyarakat : Teknologi dan Aplikasi) Vol. 1 No. 1 (2020)
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/spekta.v1i1.2646

Abstract

Pumpkin flour is one alternative wheat substitute flour that has an advantage in terms of nutritional value, other than that the pumpkin fruit in Indonesia is quite abundant so it is potential to be used as food as well as subtituen wheat flour. The purpose of this research is to know the effect of treatment by soaking the pumpkin using hydrogen rich water to the physicochemical characteristics of starch as well as the texture, aroma and taste of processed pumpkin flour cake. The method done is to immersion using hydrogen rich water pH 5 and 9 for 1, 2, 3, 4 and 5 hours and then dried using a microwave and mashed with a blender then sifted using screening. Analysis conducted  favorite test. The results showed that in the processed cakes shows the texture, aroma and distinctive flavor of the yellow pumpkin. Pumpkin flour is good to be used as a mixture of wheat flour in the manufacturing of various food processed such as wet cakes and biscuits.
Co-Authors Endah Sulistiawati Gita Indah Budiarti Rifka Salsabila Sapto Yuliani Siti Mutmaina Wahyu Widyaningsih