Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Jurnal Ilmu Kefarmasian Indonesia Community Empowerment
Intan Permata Sari
Universitas Pancasila, Jakarta Selatan, Indonesia
Arts Humanities Biochemistry, Genetics & Molecular Biology Education Health Professions Medicine & Pharmacology Public Health Social Sciences

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Formulasi dan Uji Aktivitas Antioksidan Kombinasi Bunga Rosella Ungu (Hibiscus sabdariffa L.) sebagai Nutrasetikal Intan Permata Sari; Yuslia Noviani; Ridwan Rachmadi; Esti Mumpuni
JURNAL ILMU KEFARMASIAN INDONESIA Vol 21 No 1 (2023): JIFI
Publisher : Fakultas Farmasi Universitas Pancasila

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35814/jifi.v21i1.1395

Abstract

A nutraceutical is a functional food containing natural components that have the potential for health, especially from medicinal plants. The purple rosela (Hibiscus sabdariffa L.), one of many therapeutic plants that have been effectively transformed into herbal products, is one such example. High quantities of anthocyanin are found in bioactive substances found in rosela flowers. This study aims to formulate and determine the antioxidant activity of purple rosela flower in combination with red ginger and cinnamon bark. Following the liking test, which includes the organoleptic test, and the calculation of shelf life with the Accelerated Shelf-Life Testing (ASLT) method, the brewed tea formulation was kept to determine the total content of phenolate. Antioxidant activity was measured by the DPPH (1,1-diphenyl-2-picrylhidrazyl) method. This study obtained an average result of 0,38±0,05% for the total phenol content of the three formulas. Formula I, II, and III showed antioxidant activity with IC50 values of 21.59 g/mL, 27.13 g/mL, and 20.05 g/mL, respectively. Organoleptic observations that have been observed for 20 days at three different temperatures (4°C, 25°C, and 37°C) in the three formulas indicate no change in color, aroma, or taste, indicating the product remains stable. Based on the score results, the most preferred by panelists was Formula I, with its composition of purple, rose and red ginger.
Education on detection of dangerous additives in foods for elementary school students in Bogor Esti Mulatsari; Diah Kartika Pratami; Intan Permata Sari; Esti Mumpuni; Anisah Kholilah; Alifah Wardah Zahiroh; Roro Dyah Ayu; Safi La'rosa Linson Queeny; Rizqya Cahya Handayani; Widiya Chourinisa; Iqbal Ananda Taqwa; Nadira Zahra Salsabila
Community Empowerment Vol 9 No 3 (2024)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.11093

Abstract

Elementary school children generally start to be able to choose the foods they want. However, when selecting foods, they tend to choose visually appealing, inexpensive, and easily accessible foods without considering their nutritional content. This makes elementary school children vulnerable to health problems due to unhealthy snacks. The aim of this community service activity is to increase students' knowledge about dangerous snacks and how to detect them, provide examples of healthy alternatives from medicinal plants, and practice making food and drinks from medicinal plants. This educational activity is conducted at Athalla Cendekia Elementary School in Bogor. The method used in this community service activity is delivering materials and practicing the detection of additives such as rhodamine-b, formalin, and borax in several snack food samples around the school. Some of the snack foods tested include sausages, meatballs, sauces, fried tofu, fried meatballs, jelly, and sweetened condensed milk. Testing is carried out using reagent kits, and all 6th-grade students (25 students) are actively involved in the implementation process. Food and drink processing are conducted through direct practice in the manufacturing process and direct practice in the planting process of medicinal plants. The results of the activity show that the training proceeds attractively, with each child recording the test results in a testing booklet and being able to present the test results. Some foods tested positive for containing formalin, while some tested negative. With this education and training on detecting additives, students' knowledge increases as they can identify the types of foods containing harmful additives in the tested samples.
Co-Authors Alifah Wardah Zahiroh Anisah Kholilah Diah Kartika Pratami Esti Mumpuni Esti Mumpuni Iqbal Ananda Taqwa Mulatsari, Esti Nadira Zahra Salsabila Ridwan Rachmadi Rizqya Cahya Handayani Roro Dyah Ayu Safi La'rosa Linson Queeny Widiya Chourinisa Yuslia Noviani