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All Journal Jurnal Agritechno Jurnal Kesehatan dan Pembangunan Jurnal Sains dan Teknologi Laboratorium Medik
Eka Farpina
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Education Engineering Environmental Science Health Professions Immunology & microbiology Public Health Other

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Analisis Kadar Vitamin C Pada Jus Buah Nanas Dengan Penambahan Pemanis Alami Dan Pemanis Buatan Berdasarkan Lama Waktu Penyimpanan Linda Sari Dwi Setyaningsih; Eka Farpina; Ganea Qorry Aina
Jurnal Sains dan Teknologi Laboratorium Medik Vol 9 No 2 (2023): November 2023
Publisher : Akademi Kesehatan John Paul II Pekanbaru

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52071/jstlm.v9i2.141

Abstract

Vitamin C is one of the main vitamins needed by humans every day. Pineapple fruit contains vitamin C which can be obtained through direct consumption or consumed after processing, such as into juice. Vitamin C in fruit juice may decrease with the storage time, but the decrease in vitamin C levels can be suppressed by adding sweeteners. The purpose of this study was to determine the presence and absence of differences in vitamin C levels in pineapple juice with the addition of natural sweeteners and artificial sweeteners based on the length of storage time. The type of research used is purely experimental. The study population was all pineapples harvested from pineapple plantations, Tani Bakti Village, Samboja District, Kutai Kartanegara Regency. The sample was pineapple juice made from Queen variety pineapple fruit with 4 variations of 10% concentration sweetener: sucrose, saccharin, cyclamate, and aspartame, and 1 variation of unsweetened control. With 4 variations of storage time namely 0, 30, 60, and 120 minutes. Analysis of vitamin C levels is carried out using the iodimetric titration method. The results of the study found natural sweeteners and artificial sweeteners can suppress the decrease in vitamin C levels in pineapple juice when stored. The data from the study was then carried out static tests and obtained a value of p≤0.05 which showed that there was a difference in vitamin C levels in pineapple juice with the addition of natural sweeteners sucrose and artificial sweeteners saccharin, cyclamate, and aspartame during the storage period. After further static tests were carried out and it was found that based on all storage times there was a significant difference between sucrose-sweetened fruit juice, against control fruit juice with a p-value of ≤0.05. While from pineapple fruit juice other sweeteners did not show any significant difference from control pineapple fruit juice (unsweetened).
ANALISIS KADAR ARSEN (As) PADA AIR SUMUR PETANI DI DESA SUMBER SARI KECAMATAN LOA KULU KUTAI KARTANEGARA Siringoringo, Agnes Sri Yunyartia; Eka Farpina; Ganea Qorry Aina
Jurnal Kesehatan dan Pembangunan Vol 14 No 1 (2024): Jurnal Kesehatan dan Pembangunan
Publisher : LPPM STIKes Mitra Adiguna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52047/jkp.v14i27.268

Abstract

Well water is one of the important needs in agriculture. Where well water can contain heavy metal arsenic in it. The content of the heavy metal arsenic if consumed continuously can be fatal to health. The purpose of this study was to determine arsenic levels in farmer's well water in Sumber Sari Kulu Village, Kutai Kartanegara. The type of research used is descriptive research. The samples in this study were 10 wells in Sumber Sari Village, Kutai Kartanegara, with a total sample of 500 ml. The sampling technique used is total sampling. The variable in this study was the content of the heavy metal arsenic with the data analysis using univariate analysis. Based on the research results, the arsenic levels in samples 1 and 3 were 0.0020 mg/L and 0.0080 mg/L while the other 8 samples did not contain arsenic (0 mg/L). Based on Minister of Health Regulation No. 32 of 2017 well water that meets quality standards is 100%.
Pengaruh Cara Masak Dan Lama Penyimpanan Nasi Di Suhu Dingin Terhadap Kadar Glukosa: The Effect of Cooking Methods and Cold Storage Duration on the Glucose Content of Rice Sihombing, Yuli Sulistiawati; Eka Farpina; Askur
Jurnal Agritechno Vol. 19 No. 1 (2026): Jurnal Agritechno
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v19i1.1949

Abstract

Diabetes mellitus is a global health problem with an increasing prevalence in Indonesia. Excessive rice consumption can affect blood glucose levels. Cooking methods and rice storage are assumed to influence glucose content. This study aimed to determine the effect of cooking methods and cold storage duration on the glucose content of rice. A quasi-experimental method with a pretest-posttest design was applied. The samples consisted of three types of rice cooked using two different methods and stored at 4–8°C with various storage durations. Glucose levels were measured using the Luff Schoorl method, and the data were analyzed with Two Way Anova. The results showed a consistent decrease in glucose levels in all types of rice as storage time increased. White rice cooked with a rice cooker decreased from 8.2965% (0 hours) to 6.8351% (6 hours). Black rice had the lowest glucose content, decreasing from 5.0464% to 3.8959%. Red rice decreased from 6.4572% to 5.2882%. A similar decrease was also observed in rice cooked with a steamer. Statistical analysis showed no significant effect of cooking methods and storage duration on glucose levels (p = 0.996 > 0.05). In conclusion, glucose levels decreased in all three types of rice stored at cold temperatures, with black rice showing the lowest glucose content.
Analisis Perbandingan Kadar Glukosa Beras Berdasarkan Cara Memasak: Comparative Analysis of Rice Glucose Levels Based on Cooking Methods Kabangnga', Lidia; Eka Farpina; Askur
Jurnal Agritechno Vol. 19 No. 1 (2026): Jurnal Agritechno
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v19i1.1950

Abstract

Rice is the main staple food source in Indonesia with an annual consumption of 25.3 million metric tons. The processing method of rice into cooked rice can affect the glucose levels produced, which is important for diabetes mellitus patients. This study aims to compare the glucose levels of white rice, red rice, and black rice based on cooking methods using a rice cooker and a steamer. The research method used was quasi-experiment. The samples consisted of three types of rice (white, red, and black) cooked using a rice cooker and a steamer. The percentage reduction in glucose levels was measured using the Luff Schoorl method according to SNI 01-2891-1992 standards with three repetitions for each sample. Data analysis was performed using One Way Anova followed by Tukey’s post hoc test. The results showed that the percentage reduction of glucose levels in rice cooked by rice cooker was lowest in white rice (16.5213%), followed by red rice (23.4100%), and highest in black rice (28.7544%). For the steamer cooking method, the glucose reduction percentage was lowest in white rice (21.7523%), red rice (27.5385%), and highest in black rice (33.7945%). Statistical data showed a significant difference in glucose levels among the groups with a significance value of 0.000 < 0.05. The study concludes that there is a significant difference in glucose levels between white, red, and black rice based on the cooking method used, rice cooker or steamer. The results also indicate that the glucose levels in rice cooked by steamer are lower compared to rice cooked by rice cooker, and among the three rice types, black rice has the lowest glucose level, followed by red rice and white rice.
Co-Authors Askur Ganea Qorry Aina Kabangnga', Lidia Linda Sari Dwi Setyaningsih Sihombing, Yuli Sulistiawati Siringoringo, Agnes Sri Yunyartia