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Faizal Auladi Rivianto
Universitas Singaperbangsa Karawang, Jl. HS. Ronggo Waluyo, Telukjambe Timur, Karawang, Jawa Barat, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health

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REVIEW : ANALISIS PEREDARAN PENGGUNAAN PENGAWET LEGAL DAN ILEGAL YANG DIGUNAKAN PADA PRODUK PANGAN Faizal Auladi Rivianto; Fitri Aida; Febry Nola; Nadia Andriani; Marsah Rahmawati Utami; Lina Nurfadhila
Journal of Pharmaceutical and Sciences JPS Volume 6 Nomor 1 (2023)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (293.422 KB) | DOI: 10.36490/journal-jps.com.v6i1.18

Abstract

Food Additives (BTP) are ingredients added to food to change the nature, texture, taste, and shape of a food product. Food Additives include preservatives, colorings, flavor enhancers, and thickeners, either having nutritional value or not having nutritional value. Preservative BTP is a food additive that prevents or inhibits fermentation, acidification, or other decomposition of food caused by microorganisms. Preservatives in food are divided into 2: legal preservatives (allowed at certain levels) and illegal (not allowed to be used). Types of legal preservatives include BHT, sorbic acid, sodium benzoate, potassium sorbate, sulfite, and sodium nitrite. In contrast, illegal preservatives include formalin, potassium bromate, salicylic acid, diethylpyrocarbonate, dulsin, and potassium chlorate. This study aims to determine the use of preservatives that are widely used in the market, both legal and illegal. The method used is a literature review. The results obtained are the use of illegal preservatives such as borax and formalin, which are still widely found in the market, and for legal preservatives commonly used, sodium benzoate, benzoic acid, potassium sorbate, sulfite, and sodium nitrite. However, some legal preservatives are still found to exceed the maximum usage limit.
Standarisasi Senyawa Diosgenin Pada Tumbuhan : Review Artikel Vriezka Mierza; Anisa Fauziah; Riani Riani; Sulastri Sulastri; Siti Farikha; Faizal Auladi Rivianto
Journal of Pharmaceutical and Sciences JPS Volume 6 Nomor 1 (2023)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (372.061 KB) | DOI: 10.36490/journal-jps.com.v6i1.26

Abstract

Diosgenin is a steroid sapogenin composed of a hydrophilic sugar with a hydrophobic steroid aglycone which functions as a starting material in the production of steroid drugs and hormones. Pharmacologically, diosgenin has been widely used as a treatment for leukemia, inflammation, hypercholesterolemia, and cancer. Diosgenin compounds are contained in plants such as abutilon indicum L, Coctus speciosus, tubers of Dioscorea spp, and fenugreek seeds. In order to guarantee the quality of the product, the active compounds must be standardized, so that uniform raw materials can be obtained and the pharmacological effects of these plants can be guaranteed. This article review was carried out by means of literature studies using secondary data in the form of journals and articles to standardize diosgenin compounds in several plants using high performance liquid chromatography (HPLC), high performance thin layer chromatography (HPTLC), ultra high performance liquid chromatography (UPLC) methods. and thin layer chromatography (TLC).
Co-Authors Anisa Fauziah Febry Nola Fitri Aida Lina Nurfadhila Marsah Rahmawati Utami Nadia Andriani Riani Riani Siti Farikha Sulastri Sulastri Vriezka Mierza