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All Journal Jurnal Penelitian Saintek Jurnal Ilmiah Farmasi JPS Unimus Media Ilmu Kesehatan Al-Tamimi Kesmas: Jurnal Ilmu Kesehatan Masyarakat (Journal of Public Health Sciences) Al-Asalmiya Nursing: Journal of Nursing Sciences Jurnal Kesehatan Saintika Meditory Journal of Fundamental and Applied Pharmaceutical Science Action Research Literate (ARL) Jurnal Ilmu Kesehatan Bhakti Setya Medika
burhan, Amelia handayani
Politeknik Kesehatan Bhakti Setya Indonesia, Yogyakarta, Indonesia
Chemistry Decision Sciences, Operations Research & Management Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Effect of soaking Allium sativum peel waste on microbial contamination of salted anchovy rice and analysis of its total phenolic content Iramie Duma Kencana Irianto; Amelia Handayani Burhan; Afifah Astuti
Jurnal Penelitian Saintek Vol 31, No 1 (2026)
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jps.v30i1.55677

Abstract

Approximately 84% of salted anchovy rice fish sold in traditional markets in Yogyakarta still contain formaldehyde, a hazardous substance that may cause adverse health effects ranging from throat irritation to cancer. Saponin compounds contained in Allium sativum peel waste have been reported to reduce formaldehyde levels in salted anchovy rice fish by up to 89.12%; however, the reduction of formaldehyde may increase microbial contamination. This study aimed to examine microbial contamination in salted anchovy rice fish after immersion treatment using A. sativum peel waste. Qualitative analysis of saponins was conducted using the Froth test and Thin Layer Chromatography (TLC), while phenolic compounds were analyzed qualitatively using TLC and quantitatively using spectrophotometric methods. Microbial contamination was evaluated using the Total Plate Count (TPC) method. The results demonstrated that A. sativum peel waste contained saponin and phenolic compounds, with an average phenolic content of 8.57 ppm. Furthermore, 1 g of A. sativum peel waste reduced microbial contamination in salted anchovy rice fish by up to 10,000-fold. The microbial contamination level showed a TPC value of 8.55 × 10³ colonies/g, indicating that the product remained within the safe consumption limit of less than 1 × 10⁵ colonies/g.
Formulation and Evaluation of Formalin Washer Fluid Preparation from Garlic Peel Waste (Allium sativum L.) Burhan, Amelia Handayani; Irianto, Iramie Duma Kencana; Azizah, Shyella; Puji, Rian
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.v4i2.20201

Abstract

Until 2022, there will still be many salted anchovies that contain formalin. This potential danger can be reduced by reducing the levels of formalin that may be contained in salted anchovies before consumption, one of which is by utilizing the saponin content in garlic peel waste. Garlic peel waste powder is proven to be able to reduce formalin levels in salted anchovies by up to 89.12%. However, the use of powder is less practical, and in a certain period, the powder can rot and emit an unpleasant odor. Therefore, an innovation is needed to transform the powder form into a formalin washer fluid. This study aims to determine the effect of garlic peel extract variation on several parameters evaluating the physical properties of formalin washing liquid. The extraction of garlic peel was done using the maceration method and a 70% ethanol solvent. Washing liquids were prepared using glycerin, PEG400, EDTA, and distilled water with varying extract concentrations. Evaluation of physical properties included organoleptic, pH value, specific gravity, viscosity, clarity, and physical stability of formalin washer fluid. The stability test of the physical properties of the sample liquid was carried out using the cycling test method. The samples were kept in storage conditions with extreme temperatures for 3 cycles. In each cycle, the test preparation was stored for 24 hours at 4±2oC and 24 hours at 40±2oC. The formalin washer fluid produced was in the form of a liquid with a weak to pungent garlic aroma, yellow to dark brown in color, homogeneous, clear, and had a pH value of 4. The more extract is used in the formalin washer fluid, the darker the color and the more pungent the garlic aroma will be. Increasing the concentration of garlic peel extract does not affect the pH and clarity of the preparation. The higher the concentration of extract is, the higher the specific gravity and viscosity will be. The selected formula is the formula with a 1% concentration of garlic peel extract.
Co-Authors Aditya Fitriasari Afifah Astuti Aini, Rahma Nur Ana Mardiyaningsih Astuti, Afifah Azizah, Shyella Bintoro, Danang Wahyu Farisya Nurhaeni Farisya Nurhaeni Fydika Nurul Riani Sumarjo Ibnu Mardiyoko Indraswari, Laksita Putri Iramie Duma Kencana Irianto Kencana Irianto, Iramie Duma Munawaroh, Umu Azizah Pradah, Wiby Maliya Puji, Rian Purwanto Purwanto Puspito R, Yuli Putri, Salsabilla Surya Rahmatullah, Widia Saputri, Lintang Handoyo Sulaiman, Fadia Wijaya, Putri Windadari Murni Hartini Yuli Puspito R Yuli Puspito Rini, Yuli Puspito