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All Journal Pharmaciana: Jurnal Kefarmasian Jurnal Ilmu Farmasi dan Farmasi Klinik (Journal of Pharmaceutical Science and Clinical Pharmacy) Pharmauho: Jurnal Farmasi, Sains, dan Kesehatan MPI (Media Pharmaceutica Indonesiana) Jurnal Fitofarmaka Indonesia Jurnal SOLMA JMM (Jurnal Masyarakat Mandiri) PHARMACY: Jurnal Farmasi Indonesia (Pharmaceutical Journal of Indonesia) MONSU'ANI TANO Jurnal Pengabdian Masyarakat Balance Vocation Accounting Journal Jaringan Laboratorium Medis Jurnal Abdi Insani Jurnal Farmagazine Journal of Fundamental and Applied Pharmaceutical Science Jurnal Abdimas Bina Bangsa Jurnal Ilmiah Farmasi Attamru (JIFA) International Journal of Social Science, Educational, Economics, Agriculture Research, and Technology (IJSET) Jurnal Farmasi Sains dan Praktis Ekalaya: Jurnal Pengabdian Kepada Masyarakat Indonesia KOPEMAS
Rasydy, La Ode Akbar
Universitas Muhammadiyah A. R Fachruddin
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Other

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Analysis of Pork Fatty Acid in Cornet in The Curug Market Using Gas Chromatography Widyatari, Ade Dwi; Rusdiana, Nita; Rasydy, Laode Akbar
Journal of Fundamental and Applied Pharmaceutical Science Vol. 4 No. 2 (2024): February
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/jfaps.v4i2.18878

Abstract

Counterfeiting of food products with non-halal ingredients is starting to become a new problem in Indonesian society, the majority of whom are Muslim. One example of processed meat that is susceptible to the addition of pork components is corned beef. This research aims to determine the content and levels of fatty acids in corned beef. The method used to analyze halal food products is the GC method. The results showed that corned beef 1, 2, and 3 had dominant fatty acids such as myristic acid (1.58), (2.08), and (1.54), palmitic acid (49.91), (48.19) and (48.67), stearic acid (9.27), (10.20) and (7.24), oleic acid (58.89), (49.37) and  (59.64), and linoleic acid (12.78), (8.16) and (11.53).
Antioxidant Activity from Glucomannan Degradation Product Using β- mannanase Enzyme with DPPH Method Nuraini, Nuraini; Effionora Anwar; Dian Ratih Laksmitawati; Hendig Winarno; La Ode Akbar Rasydy; Fadila Helma Savira
Journal of Fundamental and Applied Pharmaceutical Science Vol. 6 No. 1 (2025): August
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/jfaps.v6i1.23778

Abstract

Antioxidants are defined as chemical components or compounds that can inhibit damage due to the oxidation process. Glucomannan, which is formed from a polysaccharide called mannan, has various benefits, such as anti-inflammatory, hypoglycemic, hypolipidemic, and antioxidant properties. This research aims to determine the antioxidant activity of glucomannan degradation using the β-Mannanase enzyme and the effect of temperature and pH on its antioxidant activity. Researchers carried out three degradation variations in the form of pH variations (5.5, 7, and 9) and temperature variations (45℃, 55℃, and 65℃), which resulted in 9 samples. The method used for antioxidant testing is DPPH. The antioxidant activity parameters were assessed based on the IC50 value obtained from the antioxidant test results. The best degradation results of glucomannan were pH 5.5 and a temperature of 65℃ with an IC50 value of 39.603 µg/mL due to the influence of pH and temperature on antioxidant activity, where low pH will have high antioxidants and high temperatures will cause a considerable reduction, resulting in high antioxidants.
Co-Authors Abdul Aziz Setiawan Abdul Latif Junaedi Abu Naim Abu Naim Ach. Faruk Alrosyidi Faruk Alrosyidi Alrosyidi Alasya Sihotang Alviolita, Dini Amanda Zahira Anni Rohimah Aprilia Salwa Maulidina Apriyana, Tiara Apriyani, Tiara Ari Yuniarto Ariadin Nurfi Budiyanto, Rizki Celsi andriyani Chaerani Chaiis Dadang Dadang Damayanti, Hilda Devi Ika Lianti Dian Ratih Laksmitawati Dina Pratiwi Dina Pratiwi, Dina Dindin Aminudin Dwi Novita Edi Sumatirta Effionora Anwar Elsa, Restia Elsi Widiarti Elvania Putri Elvira Atriyani Fadila Helma Savira Fhatonah, Nuriyatul Firda Sahara Nida Fitria Budi Utami Georgius Kaperius Ghazali, Ahmad Sulton Ghozali, Ahmad Sulthon Hamidu, La Hendig Winarno Irfan Rusydi Triyanto Jaka Supriyanta Jaka Supriyanta Kuncoro, Banu Kurniasukmawati, Ika Lintang Suci Ayu Megawati, Sefi Mira Eria Anggraini Mohammad Zaky Muhammad Yusuf Hasibuan Muthmainnah, siti Nadila Melva Anggraeni Nasrullah Nasrullah Neng Nurul Fitri Nita Rusdiana Nita Rusdiana S.Farm., M.Sc, Apt Nuraini Nuraini Nuriyatul Fhatonah Nurul Setiani Patriyah, Siti Reza Aditya Sunaryo Rifky Saldi A. Wahid Roby Candra Rochmad Nurchahyo Rohimah Rohimah Rosidawaty Rosidawaty Rulyta Aulia Munandar Sabrina, Anida Adelia Saipullah Pratama Santi Olivia Saputra, Teguh Wibowo Saru Noliqo Rangkuti Satrio, Erza Sena Atmaja Septia Indah Lestari Shella Raudhatul Jannah Sheva Firdaus. N Siti Fatimatul Zuhroh Siti Mupti Zaenul Inzi Siti Nurdiana Soerahman Supriyanta, Jaka Surtiana, Rika Suryo Sulistyo Suryo Sulistyo Syamsudin Syamsudin Sylvia, Diana Tatu Nihayatus Sholehah Sholehah Tresna Ardian Vira Apriliana Widyatari, Ade Dwi wulandari, sisca Yogi Gumilar Yogi Priyo Istiyono Yuniarto, Ari Zenith Putri Dewianti Putri Dewianti Dewianti Zenniah Anggraeni Zein