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All Journal VALENSI JPTK: Jurnal Pendidikan Teknologi dan Kejuruan INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Jurnal Pendidikan dan Pembelajaran Khatulistiwa (JPPK) Jurnal Akademika Kimia Journal of Islamic Economic Laws Martabe : Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi Pertanian Darajat: Jurnal Pendidikan Agama Islam Best Journal (Biology Education, Sains and Technology) Fitrah: Jurnal Studi Pendidikan Jurnal Kebidanan Malakbi Jurnal Studi Jurnalistik FOUNDASIA Mejuajua Jurnal Farmanesia Journal Of Human And Education (JAHE) Journal of Tropical Biodiversity Jurnal Sehat Indonesia (JUSINDO) Dharma: Jurnal Pengabdian Masyarakat International Journal of Religion Education and Law Indonesian Journal of Medical Chemistry and Bioinformatics Cendikia: Jurnal Pendidikan dan Pengajaran Jurnal ABDIMAS MUTIARA JEMARI : Jurnal Edukasi Mahasiswa Sunan Giri Bima Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmiah Mahasiswa & Penelitian Keperawatan JURNAL TEKNOLOGI, KESEHATAN DAN ILMU SOSIAL
Siti Nurbaya
Mahasiswa S1 Prodi PGSD
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PENENTUAN KADAR VITAMIN C PADA JERUK MANIS (Citrussinensis) MENGGUNAKAN METODE TITRASI TITRASI NA-2,6 DICHLOROPHENOL INDOPHENOL DAN SPEKTROFOTOMETRI Nurbaya, Siti; Taufik, Muhammad; Sianipar, Artha Yuliana; Zulfan, Zulfan
Jurnal Farmanesia Vol 5 No 1 (2018): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

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Abstract

Vitamin C is one of the vitamins that is needed by humans and also one of the water-soluble vitamins, Vitamin C plays a role in the formation of intercellular collagen. For the solubility of vitamins B1, B2, B3, B5, B6, B7, B9, B12, and C are included in the types of water-soluble vitamins, and for the solubility vitamins A, D, E, and K are included in the types of soluble vitamins in fat. Vitamin C functions as an antioxidant and counteracts free radicals that can damage cells. Sources of vitamins are fresh fruits and vegetables. Sweet orange fruit contains vitamin C which is quite high. This study aims to determine and compare the results of vitamin C levels in sweet oranges using the Na 2,6 Dichlorophenol Indophenol titration method and spectrophotometry. The content of vitamin C using Na 2.6 Dichlorophenol Indophenol titration is 0.042%, while the content of vitamin C in sweet oranges using the UV-Vis spectrophotometry method produces levels of 0.351%. These results, shows that the levels of vitamin C obtained by using the UV-Vis spectrophotometry method are higher than those obtained by the iodometric method.
ANALISIS KADAR KALSIUM DAN BESI PADA DAUN TANAMAN BAYAM MERAH (Alternantheraamoena Voss) DAN DAUN TANAMAN BAYAM KAKAP (Amaranthus hybridus L) SECARA SPEKTROFOTOMETRI SERAPAN ATOM Sofwan, Ahmad Gazali; Nurbaya, Siti; Adiansyah, Adiansyah; Sitanggang, Pontisari
Jurnal Farmanesia Vol 5 No 1 (2018): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

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Abstract

Spinach (Amaranthus spp) is a leaf vegetable plant that is highly nutritious and favored by all levels of society. According to information, spinach plants can be used as an additional intake in the prevention of osteoporosis (bone loss) and anemia (lack of blood) because of the high calcium and iron content in them. Two types of spinach are known in the community, namely red spinach (Alternanthera amoena Voss) and spinach snapper (Amaranthus hybridus L). The purpose of this study was to determine the levels of calcium and iron in red spinach and snapper spinach leaves. The assay was carried out using an atomic absorption spectrophotometer with an air-acetylene flame. Quantitative analyzes were carried out at wavelengths of 422.7 nm for calcium and 248.3 nm for iron. The results showed that the levels of calcium and iron obtained with the levels of calcium and iron listed in the literature were different. The results also showed that there were differences in calcium and iron levels between red spinach and snapper spinach. Calcium levels in red spinach and snapper spinach leaves were 26.8016 mg/100g and 24.2759 mg/100g, respectively. The levels of iron in red spinach and snapper spinach leaves were 714.2621 mg/100g and 236.5369 mg/100g, respectively.
PEMERIKSAAN KADAR ASAM MERKAPTOASETAT DALAM SEDIAAN PENGERITING RAMBUT YANG BEREDAR DI SALON SEKITAR UNIVERSITAS SARI MUTIARA INDONESIA Nurbaya, Siti; Maimunah, Siti; Manurung, Kesaktian
Jurnal Farmanesia Vol 5 No 2 (2018): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51544/jf.v5i2.2731

Abstract

Cosmetics used for this purpose, such as curling hair, use hair curling preparations containing mercaptoacetic acid. Curling hair aims to change the structure of straight hair into wavy. The purpose of this study was to determine the levels of mercaptoacetic acid in hair curling preparations circulating in salons around Sari Mutiara University, Indonesia. The research was conducted on 3 types of samples determined by iodometric titration method using potassium iodide titer solution and starch indicator. The results of this study examined the levels of mercaptoacetic acid in hair curling preparations in samples A: 5,676%, B: 6,053%, C: 6,478%. These results indicate that the 3 types of samples meet the requirements in accordance with the decision of the POM RI No. HK.00.05.42.1018 the Year 2008 with a maximum level of 8.0%.
PENERAPAN METODE SPEKTROFOTOMETRI SERAPAN ATOM (SSA) DALAM MENGANALISIS LOGAM MERKURI (Hg) PADA KRIM PEMUTIH WAJAH Nurbaya, Siti; Safwan, Ahmad Gazali; Silitonga, Maringan
Jurnal Farmanesia Vol 6 No 1 (2019): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51544/jf.v6i1.2744

Abstract

Whitening cream is a mixture of chemicals and or other ingredients with properties that can fade dark spots on the skin. Whitening cream must be safe and must not contain harmful ingredients such as heavy metal mercury because its toxicity to the organs of the kidneys, nerves, and brain is very strong, so its use is prohibited in cosmetic preparations. The purpose of this study was to determine the levels of metallic mercury (Hg) contained in the preparation of facial whitening creams circulating in Sei Sikambing Market, Medan. The sample used in this study was a facial whitening cream that was not registered with BPOM. The method used to determine mercury levels is qualitatively using color reagents and quantitatively using AAS (Atomic Absorption Spectrophotometry). The results obtained were from 2 samples of facial whitening cream that were used positively for heavy metal mercury (Hg) characterized by the formation of a red-orange precipitate with KI reagent, yellow precipitate by NaOH reagent, white precipitate by HCl reagent. The results of the analysis showed that the highest Hg metal content in the sample with code E was 5.0241 ± 0.4064 g/g. The conclusion of this study is that two samples were positive for mercury, where the use of mercury has been prohibited by BPOM.
PENETAPAN KADAR NITRAT PADA IKAN KALENG SARDEN SECARA SPEKTROFOTOMETRI VISIBLE Simarmata, Yettrie; Nurbaya, Siti; Purwandari, Vivi
Jurnal Farmanesia Vol 6 No 1 (2019): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51544/jf.v6i1.2747

Abstract

Canned fish is a food that is synonymous with preservatives and food coloring. In the manufacturing process, manufacturers often use natural preservatives to lower production costs. This research is descriptive research. The research location is at PT. Mutifa. Aims to determine how much nitrate levels in branded canned sardines are sold at supermarkets in the city of Stabat whether they meet the requirements of SNI or not. From the results of the study, the levels of nitrate with Brand A were 0.00694% and sardines with Brand B were 0.0453% with a maximum wavelength of 435 nm. According to regulations set by the government according to SNI Number 01-35481994 nitrate levels should not be more than 0.2%. From all samples of canned sardines studied, it was found that nitrate levels were low and did not exceed SNI requirements.
ANALISIS KADAR PROTEIN PADA ASI DAN SUSU FORMULA UNTUK USIA 0-6 BULAN Zuhairiah, Zuhairiah; Silalahi, Yosy Cinthya Eriwaty; Nurbaya, Siti
Jurnal Farmanesia Vol 6 No 2 (2019): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51544/jf.v6i2.2756

Abstract

Breast milk has advantages compared to other milk, including guaranteed clean liness, the temperature of breast milk is the same as body temperature, rich in food essences that accelerate the growth of brain cells and the development of the nervous system. This study aims to determine the protein content in breast milk and infant formula and to determine the difference in higher protein between breast milk and infant formula. The samples used in this study were breast milk for 1 week, breast milk for 3 months, formula A, formula B and formula C. The results of this study obtained measurements made that maximum absorption was obtained at a wavelength of 542.00 nm, Samples of breast milk were 1 week. and breast milk for 3 months which showed a significant difference in protein content. Sample A, Sample B, and sample C milk had lower protein content than Sample 1 week breast milk and 3-month breast milk. The conclusion of this study is that there are a certain amount of protein in breast milk and infant formula, namely 2.77±0.0276 g/100 g in 3-month breast milk, 2.26±0.0126 g/100g in 1 week breast milk, 1 ,37±0.0308 g/100g in formula milk sample A 1.36±0.0247 g/100g milk formula B and 1.44±0.0728 g/100 g in formula C and There is a significant difference in protein content. significant in breast milk, infant formula for samples A, B and C.
PENETAPAN KADAR ETANOL PADA TAPE SINGKONG (Manihot utilissima) DENGAN PENAMBAHAN SARI BUAH NANAS (Ananas comosus) Nurbaya, Siti; Maimunah, Siti; Zuhairiah, Zuhairiah
Jurnal Farmanesia Vol 6 No 2 (2019): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51544/jf.v6i2.2758

Abstract

Cassava tape is a tape made from fermented cassava. The fermentation process is one way to turn food into the product we want by using microbes. This study aims to determine the effect of adding pineapple juice (Ananas comosus) to the ethanol content of cassava tape (Manihot utilissima). Experimental research method with distillate examination, in the distillation process. The sample used was cassava tape (Manihot utilissima) with variations in the volume of addition of pineapple juice (Ananas comosus) 50 ml, 60 ml, and 70 ml, with a fermentation time of 3 days. The sampling technique used is purposive sampling. The results of weighing the ethanol content with a pycnometer will be matched based on its specific gravity. The results of the study of ethanol levels in cassava tape (Manihot utilissima) with a volume variation of the addition of 50 ml of pineapple juice (Ananas comosus) obtained 2.71% results, with the addition of 60 ml the results were 3.19%, with the addition of 70 ml the results were 3.88%. Meanwhile, the ethanol content of cassava tape (Manihot utilissima) without pineapple juice (Ananas comosus) was found to be 1.88%. The conclusion of this study was that the ethanol content of cassava tape (Manihot utilissima) with the addition of pineapple juice (Ananas comosus) increased.
FORMULASI SEDIAAN BLUSH ON DARI SARI BUAH STROBERI (Fragaria vesca L) SEBAGAI PERONA PIPI Sianipar, Artha Yuliana; Nurbaya, Siti; Adiansyah, Adiansyah; Sitanggang, Eva Priasanti
Jurnal Farmanesia Vol 7 No 1 (2020): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51544/jf.v7i1.2760

Abstract

Colorisone of the determining factors for the quality of cosmetics. The use of synthetic colors in blus her can cause irritation on facial skin. Because of that, wetried to make a blush preparation using natural dyes, namely strawberries (Fragariavesca L). The purpose of this study was to make blushusing natural dyesfromstrawberries (Fragariavesca L). The juice is obtaineddirectly using a juicer machine, then heated in a waterbath /Waterbath to obtain a thick juice of strawberry fruit (Fragariavesca L) with a concentration of 15; 25; 35%. The resultsshowedthatthepreparationwashomogeneous, remainedstable, did not cause irritation, wassafe for the skin because thep Hofthepreparation was still in the normal skin phrange of 4.5-6.5, and was quiteliked by the respondents. The conclusion of this study shows that strawberry juice (Fragariavesca L) canbeused as a blush (blush), but the resulting colorisless visible.
IDENTIFIKASI MERKURI PADA BEBERAPA KRIM WAJAH YANG TERDAPAT DI PASAR BINJAI Zuhairiah, Zuhairiah; Nurbaya, Siti; Silalahi, Yosy Cinthya Eriwaty
Jurnal Farmanesia Vol 7 No 1 (2020): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51544/jf.v7i1.2765

Abstract

Cosmetics are used to whiten the skin and also to avoid skin disorders both from inside and outside, such as blemishes, spots, freckles. The addition of mercury to cosmetics causes dark spots, allergies, irritation, and high doses can cause brain and kidney damage. Mercury is a substance that is prohibited by the Regulation of the Head of the Food and Drug Supervisory Agency (BPOM) of the Republic of Indonesia No. HK.00.05.42.1018 concerning cosmetics. The purpose of this study was to determine whether there was a mercury compound in facial whitening cream. The cream was taken at random from a whitening cream vendor in the Binjai market. Mercury identification was carried out at the Medan Regional Health Laboratory and from the results of research on 5 samples of facial whitening cream, it turned out that there was one sample containing mercury compounds, namely sample B, which did not meet the requirements.
PENENTUAN KADAR PROTEIN PADA SUSU KEDELAI (Glycinemax L. Merril) DENGAN MENGGUNAKAN METODE Kjeldahl Nurbaya, Siti; Supartiningsih, Supartiningsih; Hafizullah, Ahmad
Jurnal Farmanesia Vol 7 No 2 (2020): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51544/jf.v7i2.2777

Abstract

Soy milk has a combination of nutrients that are almost the same as cow's milk, but soy milk has low cholesterol, gluten, and lactose levels so that soy milk is safe for consumption by people with lactose intolerance, vegetarians, and is also safe for health. Determination of protein content that is most often done is the determination of crude protein which aims to determine the total amount of protein in food ingredients. The most commonly used protein assay method is the Kjeldahlmethod. This study aims to determine the protein content of soy milk packaged in boxes that are made by themselves and sold in traditional markets. The samples used in this study used packaged soy milk, traditional soy milk, and homemade soy milk. The results showed that the protein content of the three samples determined by the Kjeldahlmethod was 3.35±0.0816% traditional soy milk, 2.31±0.3562% box-packed soy milk, and 2.62±0.2495% whole milk. Homemade soybeans. The protein content in box-packed soy milk, homemade soy milk, and traditional soy milk haveeach met the requirements of SNI (1995). The results showed that the protein content of traditional soy milk was greater than that of packaged soy milk and homemade soy milk.
Co-Authors . Zulfan Adiansyah Adiansyah, Adiansyah Ahmad Gazali, Ahmad Aini, Yulis Nurul Albert Rufinus Allevia Yumnanisha, Defin Anisa Anisa Aryo Tedjo Asnuddin, Asnuddin asyir, alfiah Asyir, Alfiah Khoiri Ayu Sulasari Azhar Alam Baharuddin Hamzah Bambang Suryanto Baroroh Lestari Br Brahmana, Nettietalia Chandra, Devina Chotimah, Octavia Christianta, David Dalimunthe, Agusmal De Lux Putra, Effendy Derlina . Dicky Yuswardi Wiratma Dwi Astuti, Leny Ellyn Eka Wahyu Eriwaty Silalahi, Yosy Cinthya Ernawati Sinaga Evelina, Tri Yulistyawati fahima, sinaida Faruqi, Muhammad Fauzi Ahmad Muda Fitrah, Harisa Fitri, Raissa Fitriani Fitriani Ginting, Pitalokasari br Hasniati, Hasniati Hermawansyah Hermawansyah Hermiza Mardesci Heru Utomo, Heru Hutauruk, Dumartina Irianti Handayani, Supri Kholis Ridho, Kholis La Ode Sumarlin Laksono Trisnantoro Lestari, Wita Lumbantoruan, Lamtiur Manase, Pebrianti Manurung, Kesaktian Marpaung, Jon Kenedy Meyliana Wulandari Monica Suryani Muhammad Irfan MUHAMMAD TAUFIK Nasaruddin Nurfadillah, Ainaya Nurhalisa, Nurhalisa Nuriyanti Sirait Nurussakinah, Nurussakinah Pangaribuan, Novalina Perri, Perri Pratiwi, Aulia Febriyanti Priltuis, Natanael Puji Sari Purba, Trionaldo Purwandari, Vivi Purwantini, Mei Rahma, Salsabila Shofia Rahmah, Fiska Rejekinta Munthe, Alfian rubino, rubino Ruslan Safwan, Ahmad Gazali Samran, Samran Sapitri, Alfi Sembiring, Rinawati Setyawan Pujiono Sianipar, Artha Yuliana SIHOMBING, IWEL SUDARNO Silitonga, Maringan Simanjuntak, Kristina Simarmata, Yettrie Simatupang, Aprili Yanti Sitanggang, Berton Sitanggang, Eva Priasanti Sitanggang, Pontisari Siti Faridah Siti Maimunah Siti Nuryanti Sitompul, Desi Sitorus, Elly Sitorus, Elly Nurita Sitorus, Panal Situmorang, Winton F. Siva Fauziah, Siva Sofwan, Ahmad Gazali Sofyan . Suharyanisa Sukayasa Sumardi . Supartiningsih - - Supendi, Egih Suprianto Suprianto SURBAKTI, CHRISTICA ILSANNA Syahriani Syahriani, Syahriani SYAIFUL BAHRI Syed Azhar Syed Sulaiman, Syed Azhar Syed Tang, Muhammad Tarigan, Yenni Gustian Thaib, Cut Masyithah Tri Yulistyawati Evelina urai salam Veranita, Weri Vivitri Dewi Prasasty Wahyu, Ellyn Eka Yamin, Ashabul Yanti Musyawarah Yosy Cinthya Eriwaty Silalahi Yusra, Yusra Zainuddin, Zainuddin Zuhairiah Nasution, Zuhairiah