Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Acta Pharmaceutica Indonesia Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Hegar Pramastya
Pharmaceutical Biology Department, School of Pharmacy, Bandung Institute of Technology, Bandung, West Java, Indonesia
Agriculture, Biological Sciences & Forestry

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
NICOTINE ALTERS CAFFEINE BEHAVIORAL DEPENDENCE PATTERN: A STUDY OF CONDITIONED PLACE PREFERENCE Pramastya, Hegar; Anggadiredja, Kusnandar
Acta Pharmaceutica Indonesia Vol 36, No 3 & 4 (2011)
Publisher : School of Pharmacy Institut Teknologi Bandung

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

Abstract

Caffeine and nicotine are widely used addictive substances in the world. Several studies have confirmed that nicotine could increase the caffeine intake. Animal studies also indicated that nicotine could enhance caffeine dependence behavior especially with low doses of caffeine. However, study about the behavioral interaction of caffeine and nicotine with its effect on reinstatement is still limited. This experiment was conducted for studying the interaction between nicotine and caffeine in terms of their dependence behaviors. Conditioned place preference (CPP) paradigm was used for establishing the dependence model. Forced swim test (FST) was carried out to observe any effect of caffeine and its combination with nicotine on depressive signs. A lower dose of caffeine (5 mg/kg) induced preference behavior. However, high dose of caffeine (50 mg/kg) stimulated aversive behavior indicated by decreasing preference score. Nicotine injection had no significant effect on the lower dose of caffeine. However at the high dose of caffeine, 0.7 mg/kg of nicotine i.p reduced the aversive behavior and changed the extinction-relapse behavioral pattern resulted from 50 mg/kg of caffeine. Moreover, high dose of caffeine (50 mg/kg i.p) resulted in anxiety behavior and also hyperkinesia shown by lower immobility time in FST. Nicotine injection prior to the high dose of caffeine reduced the anxiety-hyperkinesia manifestation. The result from the current study suggests that nicotine could alter the expression of behavioral manifestation of caffeine, especially with the higher dose of caffeine.
Nicotine Alters Caffeine Behavioral Dependence Pattern: A Study of Conditioned Place Preference Hegar Pramastya; Kusnandar Anggadiredja
Acta Pharmaceutica Indonesia Vol. 36 No. 3 & 4 (2011)
Publisher : School of Pharmacy Institut Teknologi Bandung

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

Abstract

Caffeine and nicotine are widely used addictive substances in the world. Several studies have confirmed that nicotine could increase the caffeine intake. Animal studies also indicated that nicotine could enhance caffeine dependence behavior especially with low doses of caffeine. However, study about the behavioral interaction of caffeine and nicotine with its effect on reinstatement is still limited. This experiment was conducted for studying the interaction between nicotine and caffeine in terms of their dependence behaviors. Conditioned place preference (CPP) paradigm was used for establishing the dependence model. Forced swim test (FST) was carried out to observe any effect of caffeine and its combination with nicotine on depressive signs. A lower dose of caffeine (5 mg/kg) induced preference behavior. However, high dose of caffeine (50 mg/kg) stimulated aversive behavior indicated by decreasing preference score. Nicotine injection had no significant effect on the lower dose of caffeine. However at the high dose of caffeine, 0.7 mg/kg of nicotine i.p reduced the aversive behavior and changed the extinction-relapse behavioral pattern resulted from 50 mg/kg of caffeine. Moreover, high dose of caffeine (50 mg/kg i.p) resulted in anxiety behavior and also hyperkinesia shown by lower immobility time in FST. Nicotine injection prior to the high dose of caffeine reduced the anxiety-hyperkinesia manifestation. The result from the current study suggests that nicotine could alter the expression of behavioral manifestation of caffeine, especially with the higher dose of caffeine.
Characteristics of Soto, an ethnic food that reflects Indonesian diversity: Based on ingredients Laras Cempaka; Afifah Amalia Rizki; Nurul Asiah; Wahyudi David; Kurnia Ramadhan; Arnia Sari Mukaromah; Hegar Pramastya; Fadly Husain; Nurul Huda
jurnal1 VOLUME 6 ISSUE 1, JUNE 2023
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v6i1.680

Abstract

Indonesia is highly diverse in culture, ethnicity, religion, and natural resources. The diversity is also obvious in its cuisine. Soto is an example of an iconic Indonesian dish found in many parts of the country. Despite sharing a similar name, the recipes vary according to their place of origin. Until now, how many variants of Soto are in Indonesia is not exactly known. This review aimed to discuss the characteristics of Soto based on ingredients. Soto is a soup composed of spices-flavored broth and various solid ingredients, such as vegetables and protein-and carbohydrate-rich foods. Every region in Indonesia has a different recipe of Soto; some use non-turmeric soup or coconut milk soup. The carbohydrate ingredients are mainly soun (cellophane noodle) and potato. The protein ingredients are mainly composed of chicken, egg, and beef. Vegetables consist of bean sprouts, tomatoes, and cabbage. Fried garlic, shallot, spring onion, and crackers are added as a garnish. The diversity of the ingredient makes the distinction among Soto: diversity of locality and diversity of ingredients. Approximately 46 types of Soto are reviewed in this article. Most of the Soto recipes use chicken, bean sprouts, soun, boiled egg, garlic, white pepper, red onion, ginger, and bay leaf as the main ingredients. Soto becomes an identity of its geographical origins and has distinction based on the main recipes.
Co-Authors Afifah Amalia Rizki Arnia Sari Mukaromah Fadly Husain Kusnandar Anggadiredja Laras Cempaka Nurul Asiah Nurul Huda Ramadhan, Kurnia Wahyudi David