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All Journal Media Farmasi : Jurnal Ilmu Farmasi (Journal Of Pharmaceutical Science) Majalah Farmaseutik Media Ilmu Kesehatan Al-Tamimi Kesmas: Jurnal Ilmu Kesehatan Masyarakat (Journal of Public Health Sciences) DEDIKASI PKM Journal of Fundamental and Applied Pharmaceutical Science Action Research Literate (ARL) Jurnal Ilmu Kesehatan Bhakti Setya Medika Prosiding University Research Colloquium
Farisya Nurhaeni
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Agriculture, Biological Sciences & Forestry Humanities Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences

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Journal : Jurnal Ilmu Kesehatan Bhakti Setya Medika

 1 
Skrining Fitokimia dan Uji Aktivitas Antioksidan Pelepah Batang dan Bunga Pisang Kepok (Musa acuminatae, L.) Farisya Nurhaeni
JURNAL ILMU KESEHATAN BHAKTI SETYA MEDIKA Vol. 4 (2019): Jurnal Ilmu Kesehatan Bhakti Setya Medika
Publisher : Politeknik Kesehatan Bhakti Setya Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (254.442 KB) | DOI: 10.56727/bsm.v4i.71

Abstract

One of the natural ingredients whose benefits are not widely known is the stem and flower of the kepok banana (Musa acuminatae, L.). Stems and flowers of the banana are known to contain flavonoid compounds. Most of the flavonoid compounds have antioxidant activity. This study aims to determine the antioxidant activity and to perform phytochemical screening of the stem and flower ethanolic extracts from banana kepok. Simplicia powder from stem and banana flower was extracted by remaceration method using 96% ethanol. The extract was then tested for antioxidant activity by spectrophotometer using the DPPH method (2,2-diphenyl-1-picrylhydrazyl) at a wavelength of 520 nm. The standard compound used for comparison is quercetin. The results showed that the IC50 value for the ethanol extract of the stem was 19,75 µg/ml and the kapok flower of banana was 13,21 µg/ml . The results of phytochemical screening showed that the stem and flower of banana kepok extract contained flavonoid, saponin and polyphenol.
Pengaruh Variasi Bobot Gula Terhadap Kadar Vitamin C pada Puding Bunga Rosela dan Uji Hedonik Burhan, Amelia Handayani; Putri, Salsabilla Surya; Rini, Yuli Puspito; Nurhaeni, Farisya
JURNAL ILMU KESEHATAN BHAKTI SETYA MEDIKA Vol 9 No 1 (2024): Jurnal Ilmu Kesehatan Bhakti Setya Medika
Publisher : Politeknik Kesehatan Bhakti Setya Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56727/8ncdrn17

Abstract

Pudding is a popular snack often consumed as a dessert and enjoyed by people from various backgrounds. One of its variations is Roselle Flower Pudding, which uses roselle petals as the main ingredient. Roselle flowers are known for their high nutritional content, particularly vitamin C, which ranges from 260 to 280 mg per 100 grams. In pudding preparation, sugar is typically added to enhance flavor. However, sugar addition is suspected to affect the vitamin C content and consumer preference for the final product. This study aims to determine the effect of varying sugar weights on the vitamin C content and consumer acceptance of Roselle Flower Pudding. The research was conducted using a true experimental method, utilizing roselle flowers randomly selected from Argomulyo Subdistrict, Sedayu, Bantul. The process included identifying the roselle flower type, making pudding with sugar additions of 0, 5, 10, 15, and 20 grams, testing the vitamin C content using the iodimetric method (0.001 N titration), and conducting a preference test based on taste, aroma, color, and texture. The results showed that increasing sugar levels led to a decrease in vitamin C content: 2.52; 2.37; 2.22; 2.18; and 2.16 mg/100 grams. Conversely, consumer acceptance increased: 63.7%; 64.3%; 69.9%; 72.0%; and 76.8%. The best formulation was with 10 grams of sugar, as it maintained a relatively high vitamin C level while achieving optimal consumer preference.
Co-Authors Abdul Rohman Aditya Fitriasari Ali Djamhuri Ana Mardiyaningsih Ana Mardiyaningsih Anisadewi, Shinta Ardiyanti, Febriana Bangkit Ary Pratama Bintoro, Danang Wahyu burhan, Amelia handayani Febriana Ardiyanti Fiqoh, Latifah Nisa Fydika Nurul Riani Sumarjo Iramie Duma Kencana Irianto Nur Atikah Nur Ismiyati Pratiwi, Pramita Yuli Purwanto Puspito R, Yuli Putri, Salsabilla Surya Rony, Zahara Tussoleha Salamah, Umi Nurul SATRIYAS ILYAS Subagus Wahyuono Subagus Wahyuono Tri Lestari Tri Lestari Utami, Artha Woro Yuli Puspito Rini, Yuli Puspito