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All Journal Journal of Experimental and Clinical Pharmacy (JECP) Pharmademica: Jurnal Kefarmasian dan Gizi JURNAL JAMU KUSUMA Journal of Local Therapy
Youstiana Dwi Rusita, Youstiana Dwi
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Biochemistry, Genetics & Molecular Biology Chemistry Dentistry Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Public Health

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Physical Characteristics of Processed Food Meatballs Based on Mussels (Anadara granosa) Rusita, Youstiana Dwi; Shafira, Wynne Afra; Nasikin, M Ali
Journal of Experimental and Clinical Pharmacy (JECP) Vol 3, No 1 (2023): February 2023
Publisher : Poltekkes Kemenkes Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jecp.v3i1.621

Abstract

Seafood is great for consumption by various age groups because it is rich in protein, fat, vitamins and minerals. One of the seafood that is often used by the community is shellfish. Mussels (Anadara granosa) is a type of shellfish commonly eaten by Asian people because it has economic value and excellent nutritional content for consumption, especially a source of protein and minerals. One of the processed forms of mussels is meatball. The purpose of the study was to determine the results of physical quality (organoleptic and pH), chemical quality (fat and protein) in mussels meatballs (Anadara granosa). This types of research carried out quantitative research using descriptive. The test parameters are organoleptic test, pH test, protein content test using the biuret method and fat content test using the soxhletation method. The results of the organoleptic test showed a green-black color, a normal smell typical of meat, a normal taste for meatballs, a chewy texture and a pH of 6.807. The results of the protein content test in mussel meatballs were 2.972% and the fat content test had a level of 9.1186%. Based on the physical tests, mussels meatballs meet the criteria.
QUALITY AND ANTIOXIDANT ACTIVITY TEST OF ALBEDO WATERMELON (Citrullus lanatus Tunb.) COMBINATION GUAVA FRUIT COMBINATION (Psidium guajava L.) Rusita, Youstiana Dwi; Nasikin, M. Ali; Agustin, Arum Dwi
Jurnal Jamu Kusuma Vol. 4 No. 2 (2024): JURNAL JAMU KUSUMA
Publisher : Poltekkes Kemenkes Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37341/jurnaljamukusuma.v4i2.116

Abstract

Jam is a food product with a gel or semi-solid consistency that is spread on food made from processed fruits and sugar without the addition of other food ingredients and permitted food additives. This study created a formulation of jam preparations from the albedo of watermelon rind (Citrullus lanatus Tunb.) in combination with guava fruit (Psidium guajava L.) because they contain vitamin C, which has antioxidant activity. The purpose of this study was to determine the formulation and antioxidant activity of the albedo jam preparation of watermelon rind (Citrullus lanatus Tunb.) and guava fruit (Psidium guajava L.). This study used a quantitative descriptive method with observations of jam quality according to SNI 01-3746-2008. The test parameters were jam quality tests, including organoleptic, pH, water content, colour test, and antioxidant activity tests. The organoleptic results of the jam had a bright red colour with a distinctive aroma of watermelon and red guava and had a slightly sour, sweet taste. The results of the pH test of the jam on F1, F2, and F3 were respectively 3.72 ± 0.025, 3.84 ± 0.017, and 3.85 ± 0.032. The results of the water content test of the jam on F1, F2, and F3 were respectively 29.34 ± 0.464, 29.18 ± 0.375, and 28.71 ± 0.437. The results of the jam colour test showed positive vitamin C content. The IC50 values of the jam preparations on F1, F2 and F3 were respectively 155.345 ppm, 145.581 ppm, and 130.241 ppm. The F1 jam preparation is a weak antioxidant, while F2 and F3 are moderate antioxidants.
ANTIOXIDANT ACTIVITY TEST OF A FUNCTIONAL DRINK MIXED FROM MORINGA LEAVES DECOCTION EXTRACT (Moringa oleifera) AND GARLIC DECOCTION EXTRACT (Allium sativum) USING THE DPPH METHOD Rusita, Youstiana Dwi; Hastuti, Rini Tri
Jurnal Jamu Kusuma Vol. 4 No. 2 (2024): JURNAL JAMU KUSUMA
Publisher : Poltekkes Kemenkes Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37341/jurnaljamukusuma.v4i2.117

Abstract

Antioxidants are essential to increase endurance and maintain the immune system to prevent the entry of various diseases. Antioxidants are found in many fruits and vegetables, one of which is moringa and garlic. Moringa leaves and garlic have properties as a source of antioxidants and can increase the body's immune system so that it can be processed into functional drinks. The manufacture of functional drinks MOSA (Moringa oleifera (Leaves) & Allium sativum (Garlic)) uses the flavor of palm sugar, which is known to have antioxidant activity. The purpose of this study was to determine the pH and antioxidant activity of functional beverages MOSA. In this study, pH testing used a pH meter, and antioxidant activity testing used a UV-Vis spectrophotometer with the DPPH method. The maximum wavelength of the control solution obtained is 518 nm, with an absorbance of 0.786. The results showed that the average pH was 6.574, and the IC50 was 45.931. The low pH in MOSA functional drinks is low acidic and has very strong antioxidant activity. The low pH value of MOSA functional beverage meets the quality requirements after MOSA is dissolved with water so that it has the potential to be a functional drink.
DETERMINATION OF PHENOL CONTENT AND PHYSICAL TEST OF COMBINED JAMU POWDERRED GINGER (Zingiber officinale Rosc. var. rubrum), KENCUR (Kaempferia galanga L.) AND TURMERIC (Curcuma domestica Val.) Rusita, Youstiana Dwi; Ridlo, Achmad; Nasikin, M. Ali; Wijayanti, Ayu Rizki
Journal of Local Therapy Vol 3 No 2 (2024): Journal of Local Therapy
Publisher : Pusat Unggulan IPTEK Poltekkes Kemenkes Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31290/jlt.v3i2.4673

Abstract

Abstract: Powdered herbs are in the form of fine grains ground from sifted simplicia, blended with different compositions adjusted to the function and benefits of the herb, powdered herbs are consumed by brewing with warm water. This study was to determine the organoleptic physique, pH, moisture content, weight uniformity, and phenol content of herbal medicine powder in combination with red ginger (Zingiber officinale Rosc. var. rubrum), kencur (Kaempferia galanga L.) and turmeric (Curcuma domestica Val.). The method used to measure pH was using a pH meter, the moisture content using the gravimetric method, the phenol level using the foline ciocalteau method with the standard standard of gallic acid. The organoleptic results of herbal powder are in the form of powder, the taste in composition 1 is a bit bitter, in composition 2 the typical bitterness of turmeric is a little spicy, and in composition 3 it is a bit bitter. The pH results of composition 1, 2 and 3 were 5.954, 6.088 and 6.105. The results of the moisture content of composition 1, 2 and 3 were 8.1639, 6.8732 and 8.1042 respectively. The result of the uniformity of the weight of the second composition is 15% red ginger, 40% kencur, 45% turmeric.
Mutu Fisik dan Aktivitas Antifungi Sampo Ekstrak Mentimun (Cucumis sativus) terhadap Candida albicans Jamilatun, Makhabbah; Rusita, Youstiana Dwi; Sari, Esti Perwita
PHARMADEMICA : Jurnal Kefarmasian dan Gizi Vol 4 No 2 (2025): Oktober - Maret
Publisher : LPPM-KI - POLTEKKES PIM (Formerly AKAFARMA-AKFAR PIM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54445/pharmademica.v4i2.58

Abstract

Dandruff can be caused by microorganisms such as fungi, one of which is Candida albicans. Candida albicans fungus can be inhibited with flavonoids, saponins, and alkaloids. One of the plants that contain this compound is cucumber (Cucumis sativus). Cucumbers are also able to stimulate hair growth and nourish hair loss. This research aims to determine the physical quality to determine quality and antifungal activity of cucumber fruit extract shampoo. The method used in this research was quantitative experimental with four formulas for varying the concentration of active substances from cucumber: F1 (0%), F2 (0.06%), F3 (0.08%), and F4 (0.1%). Cucumber extraction was done using the soxhletation method using 70% ethanol solvent.   The organoleptic test results showed that F0, F1, F2, and F3 had a clear yellow color, a typical herbal odor, thick texture; and homogeneous. The pH of F0, F1, F2, and F3 respectively is 8.52; 8.76; 8.62 and 8.86. The viscosities of F0, F1, F2, and F3 are 1352 mPas, 1441 mPas, 1631 mPas, dan 1690 mPas, respectively. The height of the foam F0, F1, F2, and F3 respectively is 8.3 cm; 8.6cm; 8.6cm; and 8 cm. Antifungal activity has an inhibition zone of F0, F1, F2, and F3 respectively, namely 21.22 mm; 22.47mm; 22.82mm; 24.35mm. The results obtained show that the cucumber extract shampoo meets the physical qualities and has very strong antifungal activity.
Co-Authors Achmad Ridlo Agustin, Arum Dwi M Ali Nasikin Makhabbah Jamilatun Nasikin, M. Ali Rini Tri Hastuti Sari, Esti Perwita Shafira, Wynne Afra Wijayanti, Ayu Rizki