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All Journal Pharmaciana: Jurnal Kefarmasian Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Jurnal Farmagazine Community Empowerment Journal of Fundamental and Applied Pharmaceutical Science Jurnal Abdiraja SOCIAL CLINICAL PHARMACY INDONESIA JOURNAL Darmabakti: Jurnal Inovasi Pengabdian dalam Penerbangan Jurnal Farmasi Sains dan Praktis Jurnal Hasil Pengabdian Masyarakat (JURIBMAS) Jurnal Pengabdian Kolaborasi dan Inovasi IPTEKS Sains Medisina Health Research Journal of Indonesia Majalah Cendekia Mengabdi Journal of Public Health Science (JoPHS) Baktimu : Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Masyarakat Wadah Publikasi Cendekia Baktimu : Jurnal Pengabdian Kepada Masyarakat
Nita Rusdiana S.Farm., M.Sc, Apt
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Veterinary Other

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Journal : Journal of Fundamental and Applied Pharmaceutical Science

 1 
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).
Analysis of Calcium, Iron, Ash, Fat, and Water Content in Fresh and Processed Cow's Milk Using Atomic Absorption Spectrophotometry Methods Amalia, Rizka; Pindona, Zelvia; Rusdiana, Nita; Pratiwi, Dina
Journal of Fundamental and Applied Pharmaceutical Science Vol 4, No 1 (2023): August
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/jfaps.v4i1.18938

Abstract

Milk is a source of nutrition for the body's growth, containing calcium and iron minerals. This study analyzes the optimal calcium, iron, ash, water, and fat levels in fresh and processed cow's milk. This study used five samples: pure milk (S1), pasteurized pure milk (S2), pasteurized milk with sugar (S3), pasteurized milk with paste coloring and citric acid (S4), and pasteurized milk with powder coloring(S5). The results showed that the calcium content of milk 4 (S4) treated with pasteurized milk added with sugar and paste coloring and citric acid had a higher calcium content than the other four samples by 98.61 mg/kg, at levels of milk iron 5 (S5) treated with pasteurized milk added with sugar and powdered dyes had a higher iron content than the other four samples by 73.81 mg/kg. The ash content of pure milk was higher at 0.96%. The fat content of pasteurized milk, the taste of coloring paste and powder, was higher than the other three samples at 2.80%. The water content of pasteurized added sugar milk was higher than the other four samples at 88.58%. Pure milk had the most optimal calcium (Ca) and iron (Fe) levels from the other four samples.
Co-Authors Aan, Aan Abdul Basit Abu Yazid Bustomi, Aisha, Dewi AMINUDIN Anastasya, Vanesya Anzoya, Aulia Aprie Gantina Apriliani, Nurlaely Ari, Muhamad Ilham Arini Aprilliani Aryansyah, Aji Wahyu Ashila Defa Rahmani Aulia, Wafa Niswatul Ayunda Darmawati bayu saputra Daulay, Meilyn A.K. Delima Dewi Setiani Dina Pratiwi, Dina Elfrida Ratnawati Eno, Retno Wulandari Fajrin Noviyanto Fitria Budi Utami Fitria Novfrianti Musrizal Fitriani, Susi Gusdi Hidayah, Isma Ainisa Intan Puspitasari Jaka Supriyanta Kayla Rima Diani Khalifah, Nova Nur Lestari, Alya Permata Lestari, Septia Indah Ma'sum, Ma'sum Maharani, Clarisa Xtri mariska junia Maya Lestari, Maya Megawati, Sefi Meta Safitri Mira Eria Anggraini Mohammad Zaky Muhammad Raihan Hakiki Musana, Rendika Hasanil Muslimah, Nihayatul Nisa, Hayatun Novianti, Windy Nurona, Sheren Irdila Oktavia , Ervina Damayanti Pamiatun Pamiatun Pindona, Zelvia Pratama , Saifullah Priambodo, Arif Aditya Putri Dyah Kumala Putri, Siti Shadrina Rahayu Wijayanti Rahayu Wijayanti Rasydy, La Ode Akbar Restu Ayu Ristiana Della Rizka Amalia Rohimah Rohimah Rulyta Aulia Munandar Safira, Diana Saidatunnisa, Saidatunnisa Sanjary, Shylvia Anggun Santi Olivia Saputra, Encep Adi Sari, Gita Yunita Sari, Kencana Etika Setiawan, Abdul Aziz Shella Raudhatul Jannah Siti Nur Rohimah Soleha, Elsa Agustyani Sukma Solehudin, Mohammad Sri Wahyuni Sri Wahyuni Stiani, Sofi Nurmay Sujera, Lulu Supriadi Supriadi Surahman, Aliph Fajriyan Sylvia, Diana Ul’Aufa, Rangga Wahyu Nurcahyo Widyatari, Ade Dwi Yuandrian, Naufal Putera