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All Journal Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Jurnal Kimia Terapan Indonesia Menara Perkebunan Obat: Jurnal Riset Ilmu Farmasi dan Kesehatan
Yati Maryati
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Engineering Health Professions Materials Science & Nanotechnology Nursing Public Health

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SISTEM MODUL MIKROFILTRASI DALAM PEMURNIAN L-THEANINE DARI TEH HIJAU LOKAL (Camellia assamica) Pekoe UNTUK MINUMAN FUNGSIONAL Agustine Susilowati; Aspiyanto Aspiyanto; Hakiki Melanie; Yati Maryati
Prosiding SNST Fakultas Teknik Vol 1, No 1 (2010): PROSIDING SEMINAR NASIONAL SAINS DAN TEKNOLOGI 1 2010
Publisher : Prosiding SNST Fakultas Teknik

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

Abstract

Microfiltration (MF) module system had a potential use in purifying of L-Theanine of local green tea (Camellia assamica) grade Pekoe for functional drink as anti stress compound. Purification process was performed through MF membrane of 0.2 µm at pump motor frequency of 20 Hz, room temperature, and operation pressure of 4 and 6 bar for 30, 60, 90, 120, 150, 180, 210, 240, 270 and 300 minutes. The experiment result showed that MF system was able to pass more much L-Theanine in permeate, but retained more much dry matter and dissolved protein in retentate. Long purification time would decrease permeate flux value and L-Theanine concentration in permeate, but increased dry matter and dissolved protein in retentate. Optimum operation condition based on the highest concentration of L-Theanine in permeate at operation pressures of 4 and 6 bar for 120 and 240 minutes was able to pass L-Theanine in permeate of 86.33 % and 71.21 from all L-Theanine prior to process. Permeate as source of L-Theanine at optimum condition gave permeate flux values of 13.72 and 15.55 L/m2.hour with concentrations of L-Theanine of 10.721 % and 10.203 % (dry weight), dissolved protein of 2.1 and 1.8 mg/mL, and   dry matter of 1.342 and 1.712 %. Retentate has a potential use as functional compounds for anti oxidant,  anti cancer, anti diabetes and anti cholesterol. Key Words : Camellia  asssamica, L-Theanine, Microfiltration (MF), permeate, retentate.
Green tea (Camellia assamica) concentrate as a source of L-theanine used in kombucha fermentation for relaxation drink1) Konsentrat teh hijau (Camellia assamica) sebagai sumber L-theanine yang digunakan pada fermentasi kombucha untuk minuman relaksasi Agustine SUSILOWATI; . ASPIYANTO; Hakiki MELANIE; Yati MARYATI
E-Journal Menara Perkebunan Vol 78, No 2: Desember 2010
Publisher : INDONESIAN RESEARCH INSTITUTE FOR BIOTECHNOLOGY AND BIOINDUSTRY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (224.316 KB) | DOI: 10.22302/iribb.jur.mp.v78i2.67

Abstract

Abstrak Konsentrat teh hijau (Camellia assamica) grade Pekoe yang dihasilkan melalui pemurnian oleh membran mikro-filtrasi (MF) berpotensi sebagai substrat pada fermentasi  kombucha untuk efek relaksasi (anti stres) karena kandungan L-theanine yang tinggi. Kegiatan penelitian dilakukan untuk mendapatkan ratio terbaik antara konsentrat teh hijau dan air guna menghasilkan komposisi teh kombucha yang setara dengan teh kombucha komersial sebagai minuman santai. Fermentasi dilakukan pada nisbah konsentrat teh hijau dan air 1:4, 1:3, 1:2, 1:1 dan 1: 0 (v/v) dengan starter Kombucha komersial 0,5 % (b/v) pada suhu kamar selama satu minggu. Sebagai kontrol digunakan teh kombucha dengan nisbah teh hijau komersial dan air adalah 1:0. Hasil penelitian menunjukkan bahwa kandungan L-theanine dalam produk teh kombucha yang setara dengan produk komersial (2,51 % berat kering) dicapai pada nisbah konsentrat teh hijau dan air 1 : 2 (2,16 % berat kering) dan 1:1 (3,01 % berat kering). Selain  L-theanine, pada ratio konsentrat teh hijau dan air tersebut teh kombucha yang dihasilkan mengandung total polifenol 1,03 %, total padatan 11,67 %, total asam 0,53 % dan gula pereduksi 27,4 mg/mL, serta jumlah mikroba total log 5,88 CFU/mL atau 7,72 x  105 CFU/mL.Abstract Concentrate of green tea (Camellia assamica) of Pekoe grade produced through purification by means of microfiltration (MF) membrane is potentially used as a substrate in kombucha fermentation for relaxation (anti stress) due to high L-theanine concentration. This experiment was conducted to find out the best ratio of green tea concentrate and water in order to generate kombucha  tea composition   that  is  equal  to commercially available kombucha tea as relaxation drink. Fermentation   process   was    performed   with   green  tea concentrate and water ratio of 1: 4, 1: 3, 1: 2, 1: 1 and  1: 0 (v/v) using 0.5  % (w/v) of commercial kombucha starter at room temperature for one week. As a control kombucha tea  with ratio of commercial green tea and water of  1 : 0 was used. The result shows that L-theanine content in kombucha tea product equal to commercial kombucha tea (2.514  %, dry weight) was reached at the ratio of green tea concentrate and water of 1 : 2 (2.16  %, dry  weight)  and 1 : 1 (3.01 %, dry weight). Beside L-theanine, kombucha tea resulted from this ratio of green tea concentrate and water contains total polyphenol 1.03  %, total solids 11.67 %, total acids 0.53 % and reducing sugar 27.4 mg/mL, and total microbial counts of log 5.88 CFU/mL or 7.72 x 105 CFU/mL.
SEPARATION OF SAVORY FRACTION FROM AUTOLYSATE OF KIDNEY BEAN (Phaseolus vulgaris L.) FERMENTED BY Rhizopus sp-PL19 THROUGH CROSS-FLOW MICROFILTRATION (CFMF) MEMBRANE MODULE Aspiyanto Aspiyanto; Agustine Susilowati; Yati Maryati
Jurnal Kimia Terapan Indonesia Vol 16, No 1 (2014)
Publisher : Research Center for Chemistry - LIPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2613.123 KB) | DOI: 10.14203/jkti.v16i1.7

Abstract

Separation of savory fraction from autolysate of kidney bean (Phaseolus vulgaris L.) fermented by Rhizopus sp.-PL19 as potential seasoning agent was performed using cross-flow microfiltration (CFMF) technique in module scale. The goal of this experiment was to find out the effect of pressure and time on performance of MF membrane, and compositions of retentate and permeate. The result of experiment showed that separation and/or purification using CFMF technique gave permeate as savory fraction with better clearness and sharper aroma than retentate, but retentate had better composition than permeate. During separation increased total protein, dissolved protein and salt concentrations, but decreased total solid, reducing sugar and fat concentrations in permeate at pressure of 2 and 4 bar. Based on N-Amino concentration in permeate, the optimum condition of separation was reached at pump motor frequency of 10 Hz and room temperature with  pressure of 2 and 4 bar for 10 minutes. This condition produced permeate with fluxes of 51.11 and 52.55 L/m2.hour, and concentrations of N-Amino of 5.50 and 9.80 mg/mL, dissolved protein of 1.01 and 0.97 mg/mL, total protein of 4.85 and 12.10 % (dry weight), reducing sugar of 55.75 and 53.75 mg/mL, salt of 1.16 and 1.06 %, fat of 0.41 and 0.65 %, and total solids of 7.82 and 6.35 %, respectively. Keywords : Autolysate, kidney bean (Phaseolus vulgaris L.), Rhizopus sp.-PL19, cross-flow microfiltration (CFMF), permeate, retentate.  Pemisahan fraksi gurih dari autolisat kacang merah (Phaseolus vulgaris L.) terfermentasi oleh Rhizopus sp.-PL19 sebagai bahan seasoning potensial dilakukan menggunakan teknik mikrofiltrasi cross-flow (MFCF) pada modul.Penelitian bertujuan untuk mencari pengaruh tekanan dan waktu pemisahan terhadap kinerja membran mikrofiltrasi (MF) dan komposisi dalam retentat dan permeat. Hasil penelitian menunjukan bahwa pemisahan dan/atau pemurnian menggunakan teknik MFCF memberikan permeat sebagai fraksi gurih savory dengan kejernihan lebih baik dan aroma lebih tajam daripada retentat, tetapi retentat memiliki komposisi lebih baik daripada permeat. Pemisahan dengan waktu lama menaikkan konsentrasi total protein, protein terlarut dan garam, namun mengurangi konsentrasi total padatan, gula pereduksi dan lemak dalam permeat pada tekanan 2 dan 4 bar. Berdasarkan konsentrasi N-Amino dalam permeat, kondisi optimum pada pemisahan dicapai dibawah frekuensi motor pompa 10 Hz dan suhu ruang dengan tekanan 2 dan 4 bar selama 10 menit. Kondisi ini menghasilkan permeat dengan fluks masing-masing 51,11 dan 52,55 L/m2.jam serta konsentrasi N-Amino of 5,50 dan 9,80 mg/mL, protein terlarut 1,01 dan 0,97 mg/mL, total protein  4,85 dan 12,10 % (berat kering), gula pereduksi 55,75 dan 53,75 mg/mL, garam 1,16 dan 1,06 %, lemak 0,41 dan 0,65 % serta total padatan 7,82 dan 6,35 %. Kata kunci : Autolisat, kacang merah (Phaseolus vulgaris L.), Rhizopus sp.-PL19, mikrofiltrasi cross-flow (CFMF), permeat, retentat.
Green tea (Camellia assamica) concentrate as a source of L-theanine used in kombucha fermentation for relaxation drink1) Konsentrat teh hijau (Camellia assamica) sebagai sumber L-theanine yang digunakan pada fermentasi kombucha untuk minuman relaksasi Agustine SUSILOWATI; . ASPIYANTO; Hakiki MELANIE; Yati MARYATI
Menara Perkebunan Vol. 78 No. 2: 78 (2), 2010
Publisher : INDONESIAN OIL PALM RESEARCH INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iribb.jur.mp.v78i2.67

Abstract

Abstrak Konsentrat teh hijau (Camellia assamica) grade Pekoe yang dihasilkan melalui pemurnian oleh membran mikro-filtrasi (MF) berpotensi sebagai substrat pada fermentasi  kombucha untuk efek relaksasi (anti stres) karena kandungan L-theanine yang tinggi. Kegiatan penelitian dilakukan untuk mendapatkan ratio terbaik antara konsentrat teh hijau dan air guna menghasilkan komposisi teh kombucha yang setara dengan teh kombucha komersial sebagai minuman santai. Fermentasi dilakukan pada nisbah konsentrat teh hijau dan air 1:4, 1:3, 1:2, 1:1 dan 1: 0 (v/v) dengan starter Kombucha komersial 0,5 % (b/v) pada suhu kamar selama satu minggu. Sebagai kontrol digunakan teh kombucha dengan nisbah teh hijau komersial dan air adalah 1:0. Hasil penelitian menunjukkan bahwa kandungan L-theanine dalam produk teh kombucha yang setara dengan produk komersial (2,51 % berat kering) dicapai pada nisbah konsentrat teh hijau dan air 1 : 2 (2,16 % berat kering) dan 1:1 (3,01 % berat kering). Selain  L-theanine, pada ratio konsentrat teh hijau dan air tersebut teh kombucha yang dihasilkan mengandung total polifenol 1,03 %, total padatan 11,67 %, total asam 0,53 % dan gula pereduksi 27,4 mg/mL, serta jumlah mikroba total log 5,88 CFU/mL atau 7,72 x  105 CFU/mL.Abstract Concentrate of green tea (Camellia assamica) of Pekoe grade produced through purification by means of microfiltration (MF) membrane is potentially used as a substrate in kombucha fermentation for relaxation (anti stress) due to high L-theanine concentration. This experiment was conducted to find out the best ratio of green tea concentrate and water in order to generate kombucha  tea composition   that  is  equal  to commercially available kombucha tea as relaxation drink. Fermentation   process   was    performed   with   green  tea concentrate and water ratio of 1: 4, 1: 3, 1: 2, 1: 1 and  1: 0 (v/v) using 0.5  % (w/v) of commercial kombucha starter at room temperature for one week. As a control kombucha tea  with ratio of commercial green tea and water of  1 : 0 was used. The result shows that L-theanine content in kombucha tea product equal to commercial kombucha tea (2.514  %, dry weight) was reached at the ratio of green tea concentrate and water of 1 : 2 (2.16  %, dry  weight)  and 1 : 1 (3.01 %, dry weight). Beside L-theanine, kombucha tea resulted from this ratio of green tea concentrate and water contains total polyphenol 1.03  %, total solids 11.67 %, total acids 0.53 % and reducing sugar 27.4 mg/mL, and total microbial counts of log 5.88 CFU/mL or 7.72 x 105 CFU/mL.
Tinjauan Pelaksanaan Pengawasan Sistem Penjajaran Rekam Medis Sesuai Prosedur Di Rumah Sakit Islam Jakarta Cempaka Putih Jakarta Pusat Muhammad Hafiz Zuhri; Yati Maryati; Lily Widjaya; Puteri Fannya
OBAT: Jurnal Riset Ilmu Farmasi dan Kesehatan Vol. 2 No. 3 (2024): May : OBAT: Jurnal Riset Ilmu Farmasi dan Kesehatan
Publisher : Asosiasi Riset Ilmu Kesehatan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/obat.v2i3.389

Abstract

Medical record is a document that contains patient identity data, treatment, examination, action, and other services that have been given to patients. In order for medical records to be maintained, supervision is needed in medical records. The purpose of this study was to find out how the oversight of the medical record alignment system with the Standard Operating Procedures at the Jakarta Islamic Hospital Cempaka Putih. This research method uses a descriptive method with qualitative analysis, conducting observations and interviews that aim to provide an overview and see directly a state of the supervision process during the alignment of medical records in the filing room of the Jakarta Islamic Hospital Cempaka Putih. This research was conducted in a storage room with 5 informants. The results of the study showed that the supervisory process was aligned with the supervisory element, namely determining the size of the implementation, there was a deficiency, namely there was no mention of tasks in the job description in controlling medical records. In measuring the actual implementation, there are inappropriate implementations such as misfiles and there are several tracers that are still hanging. In measuring behavior, officers do not yet have definite standards or tools to measure officer performance behavior. Obstacles in the alignment of medical records through the 5M factor, namely, the lack of number of officers in the filing room, the occurrence of misfiles and staff errors in writing unclear numbers. Materials namely, there are a lot of maps that are too thick. Machines, that is, there are still many tracers hanging on storage racks whose time limit has passed the stipulation. Methods, that is, the Hospital does not yet have an SOP for alignment supervision and there is only a Medical Record alignment system in the SOP for storing and returning Medical Records.
Co-Authors . ASPIYANTO Agustine SUSILOWATI Agustine Susilowati Aspiyanto Aspiyanto Hakiki Melanie Lily Widjaya Muhammad Hafiz Zuhri Puteri Fannya