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All Journal Journal of Research and Technology Klinikal Sains (Jurnal Analis Kesehatan) JURNAL KESEHATAN YAMASI MAKASSAR Jurnal Komunitas Farmasi Nasional
Vika Ayu Devianti
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health

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PENGARUH SUHU TERHADAP KADAR VITAMIN C KOMBUCHA TEH HITAM, TEH HIJAU, DAN EARLGREY SELAMA MASA SIMPAN Vika Ayu Devianti; Lailatus Sa'diyah
Klinikal Sains : Jurnal Analis Kesehatan Vol 10 No 2 (2022): Desember
Publisher : LPPM Universitas Abdurrab

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36341/klinikal_sains.v10i2.2739

Abstract

Kombucha is a fermentation drink of tea and SCOBY. One of the nutritious content of kombucha tea is vitamin C. Vitamin C in kombucha is produced by breaking down glucose by Sacharomyces. The longer fermentation lasts, the more sugar used by Sacharomyces, and it causes the decreasing of vitamin C content. The aim of this study is to determine the optimum temperature in controlling vitamin C content during the storage period of post-fermentation kombucha tea (7 and 14 days) and to compare the most stable kombucha tea (black tea, green tea and earl gray tea) in producing vitamin C after heating treatment. Vitamin C in kombucha obtained by measuring it’s absorbance in UV-Vis spectrophotometer at 265nm wavelength. The absorbance value will be calculated as the percentage of vitamin C content. The percentage calculation done by calculating the linear regression equation. The results obtained indicates that the most optimum temperature for controlling vitamin C during the storage period is heating it in 65oC for 15 minutes. Vitamin C is best produced from kombucha which is derived from green tea, black tea and then earl gray tea (sequentially). It can be concluded that heating kombucha in 65oC and 70oC is able to control the vitamin C value in black, green, and earlgrey tea kombucha
ANALISIS ASAM LEMAK BEBAS DAN KADAR AIR MENGGUNAKAN ADSORBEN KUNYIT DENGAN PENGARUH LAMA WAKTU ADSORPSI Linda Duwi Febriyanti; Vika Ayu Devianti; Intan Puspitasari
Jurnal Kesehatan Yamasi Makassar Vol. 8 No. 2 (2024): Jurnal Kesehatan
Publisher : Akademi Farmasi Yamasi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59060/jurkes.v8i2.341

Abstract

Cooking oil is one of the daily necessities for people. Repeated use of cooking oil can pose health risks due to the presence of potentially harmful compounds. The quality of cooking oil can be assessed based on its free fatty acid level and moisture content, with SNI 7709:2019 setting maximum standards of 0,3% for free fatty acid level and 0,1% for moisture content. Therefore, there is a need to reduce the levels of free fatty acid and moisture content in used cooking oil. One of the methods that can be used is adsorption using turmeric powder as adsorbent. The research aims to investigate how varying adoption times affect moisture content and free fatty acid levels in used cooking oil. The results indicate that turmeric is capable of reducing the free fatty acids and moisture content in used cooking oil. This study reveals that the free fatty acid decreases with increasing adsorption time of 35, 45, 50, 55, and 60 minutes, yielding values 0,881; 0,794; 0,706; 0,618; and 0,559%, respectively. The moisture content results with adsorption times of 35, 45, 50, dan 55 minutes were 0,120; 0,101; 0,095, and 0,080 %, respectively. The optimal reduction in free fatty acids occurs at 60 minutes of adsorption, with a decrease of 45,08%. The best reduction in moisture content is achieved at 55 minutes of adsorption, with a decrease of 40,74%.
ED IDENTIFIKASI METABOLIT SEKUNDER EKO ENZIM LIMBAH BUAH DAN SAYUR : IDENTIFIKASI METABOLIT SEKUNDER EKO ENZIM LIMBAH BUAH DAN SAYUR Bawanda, Edward Melfin; Umarudin Umarudin; Syukrianto; Galuh Gondo Kusumo; Ramadhan Renaisansa; Widya Dara Anindya; Silvi Ayu Wulansari; Vika Ayu Devianti
Jurnal Komunitas Farmasi Nasional Vol. 5 No. 01 (2025): Jurnal Komunitas Farmasi Nasional
Publisher : Akademi Farmasi Yarsi Pontianak

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

Abstract

Organic waste, in the form of fruit and vegetable peels from Ketintang, Surabaya City, East Java, can be processed into an eco enzyme through fermentation using a mixture of sugar and water over a period of 30 days. During this process, glucose is broken down into pyruvic acid, which, under anaerobic conditions, undergoes decarboxylation to form ethanol and carbon dioxide. This study aims to identify the secondary metabolites present in eco enzymes derived from fruit and vegetable waste. This research employed an accurate experimental method, observing colour changes in the tests for flavonoids and tannins, the presence of froth in the saponin test, the formation of rings in the steroid and terpenoid tests, and the appearance of precipitate in the alkaloid test. The analysis results indicated that the eco-enzyme from fruit and vegetable waste tested positive for flavonoids, tannins, and saponins, while alkaloids, terpenoids, and steroids were not detected (negative).
DEGRADASI VITAMIN C DALAM JUS BUAH DENGAN PENAMBAHAN SUKROSA DAN LAMA WAKTU KONSUMSI Vika Ayu Devianti; Ratih Kusuma Wardhani
Journal of Research and Technology Vol. 4 No. 1 (2018): JRT Volume 4 No 1 Jun 2018
Publisher : 2477 - 6165

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jrt.v4i1.820

Abstract

The degradation of Vitamin C in orange and tomato juice with sucrose addition and were storaged for 0, 30, and 60 minutes at room temperature were investigated. The level of vitamin C in juice was ensured by spectrophotometric method. The result indicated that vitamin C in sample with sucrose addition, decreased by about 0,41% (orange juice); 0,47% (tomato juice) after 30 minutes of storage; and 0,82% (orange juice); 1,19% (tomato juice) after 60 minutes of storage; while vitamin C in sample without sucrose addition, decreased by about 1,2% (orange juice); 2,12% (tomato juice) for 30 minutes of storage; and 2,45% (orange juice); 2,89% (tomato juice) for 60 minutes of storage. In conclusion, sugar addition and storage time could affect the degradation of vitamin C.
Co-Authors Bawanda, Edward Melfin Galuh Gondo Kusumo Intan Puspitasari Lailatus Sa'diyah Linda Duwi Febriyanti Ramadhan Renaisansa ratih kusuma wardhani Syukrianto Umarudin Umarudin Widya Dara Anindya Wulansari, Silvi ayu