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All Journal Jurnal Teknologi Dan Industri Pangan Journal of Food and Pharmaceutical Science Journal of Natural Product and Pharmaceutical Chemistry Jurnal Penelitian Pendidikan IPA (JPPIPA) Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Indonesian Journal of Agricultural Research Jurnal Ilmu Kefarmasian Indonesia JURNAL FARMASIMED (JFM) Journal of the Indonesian Medical Association : Majalah Kedokteran Indonesia Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Indonesian Journal of Pharmaceutical and Clinical Research Journal of Functional Food and Nutraceutical Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Health Sains International Journal Of Science, Technology & Management (IJSTM) Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA) Jurnal Natural Journal of Food and Pharmaceutical Sciences PEDAMAS (Pengabdian Kepada Masyarakat)
Jansen Silalahi
Departement Of Chemistry, Faculty Of Pharmacy, Universitas Sumatera Utara, Medan, 20115, Indonesia
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Transportation Veterinary

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FERMENTATION OF BITTER MUSTARD GREENS (Brassica juncea (L.) Czern.: PHYTOCHEMICAL SCREENING, PROXIMATE COMPOSITION, AND ISOLATION OF LACTIC ACID BACTERIA Nasri, Nasri; Cintya, Henni; Haro, Ginda; Silalahi, Jansen; Pakpahan, Gita Asima E.; Sitanggang, Sarah Novia S.; Sefira, Inka
Indonesian Journal of Pharmaceutical and Clinical Research Vol. 8 No. 02 (2025): Indonesian Journal of Pharmaceutical and Clinical Research
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/idjpcr.v8i02.24242

Abstract

Fermented vegetables are widely consumed functional foods, but scientific data on traditionally fermented bitter mustard greens are still limited. This study aimed to evaluate the phytochemical profile and proximate composition of Brassica juncea after spontaneous fermentation and to isolate lactic acid bacteria (LAB) formed during the process. A laboratory experimental design was applied; bitter mustard greens were spontaneously fermented in brine for seven days at room temperature. Daily changes in pH and organoleptic characteristics were recorded. Phytochemical screening was performed on fresh and fermented samples (leaves, stems, brine). Proximate analysis included moisture, ash, acid-insoluble ash, crude fat, protein, and carbohydrates using AOAC methods. LAB were isolated on MRS–CaCO₃ agar and characterized phenotypically. Fermentation produced a progressive decrease in pH (from 5.0 to 2.9–3.3) accompanied by sour aroma and yellowish discoloration, indicating active lactic acid fermentation. Flavonoids, phenolics, and terpenoids were present in both fresh and fermented samples, although weaker reactions occurred in stems and brine. Proximate analysis revealed very high moisture content (88.76–95.20%), low protein (0.53–0.88%), low fat (5.03–5.50%), and low residual carbohydrates. LAB isolates (ASP-CF, ASP-B, ASP-D) were Gram-positive, catalase-negative, acid-producing, and non-H₂S-forming. In conclusion, traditional spontaneous fermentation of Brassica juncea produces a LAB-dominated fermented product that retains major phytochemical groups and exhibits proximate characteristics typical of fermented vegetables, supporting its potential as a functional food. Further molecular identification of LAB and quantitative metabolite profiling are recommended.
Simultaneous Analysis of Preservatives in Beverages Samples Using High Pressure Liquid Chromatography Tetty Uli Oktaviana Situmeang; Jansen Silalahi; Hotnida Sinaga; Candra Sigalingging
Jurnal Penelitian Pendidikan IPA Vol 11 No 7 (2025): July
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i7.9018

Abstract

The development of ways to test the quantities of preservatives in beverages is required, since they are often included in these drinks. It is important to keep an eye on the amount of preservatives used in drinks since several research have shown that they may cause a variety of disorders. The researchers in this study set out to find out how much sodium benzoate and potassium sorbate were in various drinks sampled from the city of Medan. They also wanted to make sure their analytical approach was sound.This study used a reversed-phase HPLC technique using an Eclipse plus C18 column measuring 250 x 4.6 mm and 5 μm, a phosphate buffer mobile phase with a pH of 5, a 70:30 ratio of metanol, and a flow rate of 1.0 ml/minute. The linearity test passed with a coefficient of determination (R2) of 0.99998 - 0.99999, as shown in the method validation results. A range of 0.2541-0.31101 mg/kg was observed for the LOD values. There was an intermediate accuracy of 0.24% to 0.28%, a percent RSD of the repetability values ranging from 0.21% to 0.24%, and a LOQ from 0.8469 to 1,0338 mg/kg. An average of 99.95% to 104.52% recovery was the outcome. Beverage sweetener determination using the described approach has been a success.
Co-Authors ., Yuandani Aritonang, Shena Keshia Arlina Lubis Asmaradhani, Dian Basuki Wirjosentono Candra Sigalingging Cintya, H Cintya, Henni Denny Satria Denny Satria, Denny DWI SURYANTO Dwi Suryanto Erpiani Siregar Estefania, Kaban Vera Fathur Rahman Ginting, Nahitma Ginting, Nahitma Haro, Ginda Herla Rusmarilin Hotnida Sinaga Jamaran Kaban, Jamaran Karsono Karsono* Khairina Nasution Lida Karo Karo M.T SIMANJUNTAK Maha, Hetty Lendora Maruba Pandiangan MAYA PRATIWI HUTABARAT Muchlisyam Mursalina Mursalina Nasri Nasri Nasri Nasri, Nasri Nasution, Khairina Nurhasanah Octora, Debi Dinha Pakpahan, Gita Asima E. Pranata, Chandra Pujiati Reny Yuliana Siahaan Rosidah Samran, Samran Sanggam Dera Rosa Tampubolon Sefira, Inka Silalahi, Yosy C E Silitonga, Anggriani Elfrida Sinaga, Hotnida Sitanggang, Sarah Novia S. Siti Morin Sinaga Sitompul, Erly Sumaiyah Sumaiyah, Sumaiyah Tetty Uli Oktaviana Situmeang Urbanus Sihotang Urip Harahap Vera Estefania Kaban Vera, Vera Estefania Kaban Yosy Cinthya Eriwaty Silalahi ZULKIFLI LUBIS Zulkifli Lubis