Article Per Year (5 Year)
p-Index From 2020 - 2025
3.057
P-Index
This Author published in this journals
All Journal PHARMACON Jurnal Mahasiswa Farmasi Fakultas Kedokteran dan Ilmu Kesehatan UNTAN Jurnal Teknosains Interest : Jurnal Ilmu Kesehatan Majalah Obat Tradisional JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA As-syifaa Jurnal Farmasi JURNAL MANAJEMEN DAN PELAYANAN FARMASI (Journal of Management and Pharmacy Practice) JURNAL PENGABDI Media Farmasi Al-Khidmah JPSCR : Journal of Pharmaceutical Science and Clinical Research Journal Syifa Sciences and Clinical Research (JSSCR) Media Farmasi Indonesia Medical Sains : Jurnal Ilmiah Kefarmasian Jurnal Sains dan Kesehatan Journal Pharmacy of Tanjungpura
Isnindar Isnindar
Bagian Biologi Farmasi Fakultas Kedokteran Universitas Tanjungpura Pontianak
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Education Energy Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

Published : 30 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : Journal Pharmacy of Tanjungpura

 1 
FORMULATION AND EVALUATION OF FUNCTIONAL BEVERAGES INSTANT POWDER COMBINATION OF THE BUAS-BUAS LEAVES (Premna serratifolia L.), SECANG WOOD (Caesalpina sappan L.) AND GINGER Rhizome (Zingiber officinale R.) Putri, Dinda Marlinda; Isnindar, Isnindar; Luliana, Sri
Journal Pharmacy Of Tanjungpura Vol 1, No 1 (2023): Oktober
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

BACKGROUND: The use of buas-buas leaves (Premna serratifolia L.), sappanwood (Caesalpina sappan L.) and ginger rhizomes (Zingiber officinale R.) as raw materials for instant powder drink is to make it easier to serve and has health benefits. OBJECTIVE: This study aims to determine the physical characteristics and the level of public preference for instant powder drinks. METHOD: This research is an experimental study with sugar crystallization as a method of making instant powder made in 4 different formulas. Data collection was carried out to respondents through questionnaires with a total of 20 respondents. Data analysis was performed using Oneway ANOVA on the SPSS program. RESULTS: The results showed that the resulting powder had a yellow to orange color with a distinctive aroma of wild leaves, the powder had a smooth and dry texture. CONCLUSION: The four formulas met the physical properties requirements of instant powder and F2 became the most preferred formula.Keywords: buas-buas leaves, sappan, ginger, instant powder
Co-Authors Adahane, Euistya Febrianti Putri Amaria, Egita Feby Ananda, Elcie Anastasia, Desy Siska Azizzah Dwi Rahmawati Azura, Dhea Nur Badaria, Lailatul Bambang WIJIANTO Cristin, Bella Dina Pratiwi, Dina Erna Prawita Setyowati Erna Prawita Setyowati Erna Prawita Setyowati Hadi Kurniawan, Hadi Hariyanto IH Hervianto, Willy Ilham Saputra Kamil, Insan Liza Pratiwi Luliana , Sri Luliana, Sri Maulidia, Yuninta Nadine, Shahira Audia Nasution, Nuraini Nur Atikah Purnamaputra, Alfred Putri, Dinda Marlinda Rafika Sari Rahmi Septiani Ricky Midi Candra Rise Desnita, Rise Rissa Febriyanto Robiyanto Robiyanto, Robiyanto Robiyanto, Robiyanto Ropiqa, Meri Saputra, Ilham Sitarina Widyarini Sitarina Widyarini Siti Nani Nurbaeti Sri Wahdaningsih Subagus Wahyuono Subagus Wahyuono Subagus Wahyuono Subagus Wahyuono Syalsabila, Regitha Rianda Tara Kamita Riduana Tarung, Albianus Febri Uray Cindy Hafinur Willy Hervianto Wintari Taurina Yuswanto Yuswanto Yuswanto Yuswanto Yuswar, Muhammad Akib Zahid, Muhammad