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All Journal Journal of Holistics and Health Sciences (JHHS) FARMASAINKES Indonesian Journal of Pharmacy and Natural Product
Salsabiela Dwiyudrisa Suyudi
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Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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KARAKTERISTIK FISIK DAN AKTIVITAS ANTIOKSIDAN HARD CANDY JAHE MERAH (ZINGIBER OFFICINALE VAR. RUBRUM) Aziz, Abdul; Salsabiela Dwiyudrisa Suyudi; Yoshe Vania
FARMASAINKES: JURNAL FARMASI, SAINS, dan KESEHATAN Vol. 4 No. 1 (2024): FARMASAINKES: JURNAL FARMASI, SAINS dan KESEHATAN
Publisher : Fakultas Farmasi Universitas Muslim Nusantara Al Washliyah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32696/farmasainkes.v4i1.3244

Abstract

Jahe merah (Zingiber Officinale Var. Rubrum) merupakan rimpang yang memiliki banyak manfaat kesehatan. Salah satu bentuk pengolahan jahe merah adalah permen keras. Penambahan serai, cengkeh, daun pandan serta kayu manis merupakan inovasi dalam formula permen keras jahe merah. Penelitian ini bertujuan untuk melihat karakteristik fisik, stabilitas, dan aktivitas antioksidan dari permen keras jahe merah. Karakteristik meliputi organoleptis, kadar air, pH, uji stabilitas dipercepat, serta pengukuran IC50 dengan baku pembanding kuersetin pada metode DPPH menggunakan spektrofotometer UV-Vis. Hasil menunjukkan permen keras jahe merah memiliki warna coklat kemerahan dengan tekstur yang keras, memiliki rasa yang pedas dan manis dengan aroma khas herbal. pH dan kadar air dari permen keras jahe merah adalah 6,06 dan 0,06% hal ini masih sesuai dengan standar. Evaluasi penyimpanan dengan uji stabilitas dipercepat diketahui bahwa sediaan stabil dan tidak mengalami perubahan. Aktivitas antioksidan permen keras jahe merah diketahui bersifat lemah dengan nilai sebesar 1401,369±0,002 ppm. Kata Kunci: permen keras, jahe merah, aktivitas antioksidan ABSTRACT Red ginger (Zingiber Officinale var. Rubrum) is a rhizome that has many health benefits. One form of processing red ginger is hard candy. The addition of lemongrass, cloves, pandan leaves and cinnamon is an innovation in the red ginger hard candy formula. This study aims to look at physical characteristics, stability and antioxidant activity of hard candy red ginger. Characteristics include organoleptic, moisture content, pH, accelerated stability test, and IC50 measurement with quercetin comparison standard in the DPPH method using UV-Vis spectrophotometer. The results showed that red ginger hard candy has a reddish-brown color with a hard texture, has a spicy and sweet taste with a distinctive herbal aroma. The pH and moisture content of red ginger hard candy are 6.06 and 0,06%, which is still in accordance with the standard. Storage evaluation with accelerated stability tests found that the preparation was stable and did not undergo any changes. The antioxidant activity of red ginger hard candy is known to be weak with a value of 1401,369±0,002ppm.
Tepung Tapioka, Kentang, dan Jagung sebagai Purifikasi Minyak Goreng Bekas (Kajian Kadar Malondealdehid, Asam Lemak Bebas, dan Tingkat Kekeruhan): Tapioca, Potato, and Corn Starch as Purifying Agent of Used Cooking Oil (Study Of Malondialdehyde, Free Fatty Acids and Turbidity Levels) Susilo, Jatmiko; Siswanta Jaka Purnama; Salsabiela Dwiyudrisa Suyudi
Indonesian Journal of Pharmacy and Natural Product Vol. 6 No. 02 (2023): Indonesian Journal of Pharmacy and Natural Product
Publisher : Universitas Ngudi Waluyo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35473/ijpnp.v6i02.2294

Abstract

Consumption of repeating heated cooking oil, and its fumes cause a high incidence of genotoxic, mutagenic, tumorogenic, and various types of cancer. Amylose affects oil absorption by interfering with the structural evolution of starch or by interacting directly with lipids during frying. This study aimed to analyze the effect of tapioca, potato, and corn flour on improving the quality of used cooking oil by studying malondialdehyde (MDA) levels. Free fatty acids (ALB) and turbidity levels. Experimental research with pre-test and post-test designs, using tapioca, potatoes and corn fluor (5; 10 and 20 g) as purifiers in 100 ml of used cooking oil. Flour frying is carried out at a temperature of 160-165 °C for 5 minutes. MDA levels were determined using the spectrophotometric TBARs method at λmax: 532 nm, alkalimetry to determine ALB levels, while the turbidity level was spectrophotometric at λmax: 448 nm with comparison to fresh cooking oil. The three types of flour were able to reduce levels of MDA, ALB, and turbidity (p<0.001). The type of flour decreased (p>0.5), while the amount of flour decreased MDA and turbidity levels (p<0.0001), but ALB levels (p>0.5). This research has proven that flour (tapioca, wheat and corn) can improve the quality of used cooking oil by reducing MDA, ALB and turbidity levels. ABSTRAK Konsumsi minyak goreng yang dipanaskan berulang kali dan asapnya menyebabkan tingginya insiden genotoksik, mutagenik, tumorogenik, dan berbagai jenis kanker. Amilosa mempengaruhi penyerapan minyak dengan mengganggu evolusi struktural amilum atau dengan berinteraksi langsung dengan lipid selama penggorengan Penelitian bertujuan untuk menganalisis pengaruh tepung tapioka, kentang, dan jagung terhadap peningkatan kualitas minyak bekas goreng dengan kajian kadar malondealdehid (MDA). Asam lemak bebas (ALB) dan tingkat kekeruhan. Penelitian eksperimental dengan desain pre-test dan post-test, menggunakan tepung tapioka, kentang dan jagung (5 ; 10 dan 20 g) sebagai pemurni dalam 100 ml minyak bekas goreng. Penggorengan tepung dilakukan pada suhu 160-165 °C selama 5 menit. Kadar MDA ditetapkan menggunakan metoda TBARs spektroforometri pada λmaks:532 nm, alkalimetri untuk menetapkan kadar ALB, sedangkan tingkat kekeruhan dengan spektrofotometri pada λmaks:448 nm dengan pembanding minyak goreng baru. Hasil penelitian ini adalah ketiga jenis tepung mampu menurunkan kadar MDA, ALB, dan kekeruhan (p<0,001). Jenis tepung mengalami penurunan (p>0,5), sedangkan jumlah tepung mengalami penurunan kadar MDA dan kekeruhan (p<0,0001), tetapi kadar ALB (p>0,5). Penelitian ini telah membuktikan tepung (tapioka, terigu, dan jagung) mampu meningkatkan kualitas minyak goreng bekas dengan menurunkan kadar MDA, ALB dan tingkat kekeruhan.
Optimasi Metode Pembuatan Self-Nanoemulsifying Drug Delivery System (SNEDDS) Ekstrak Jahe Emprit (Zingiber Officinale Var Arrum): Optimization of Self-Nanoemulsifying Drug Delivery System (SNEDDS) Manufacturing Method for Emprit Ginger Extract (Zingiber Officinale Var Arrum) Salsabiela Dwiyudrisa Suyudi; Rissa Laila Vifta
Journal of Holistics and Health Sciences Vol. 7 No. 1 (2025): Journal of Holistics and Health Sciences (JHHS), Maret
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat, Universitas Ngudi Waluyo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35473/jhhs.v7i1.565

Abstract

Antioxidant activity of Ginger Emprit (Zingiber Officinale Var Arrum) with the presence of flavonoid compounds with low solubility and permeability characteristics that can be overcome with self-nanoemulsifying drug delivery system (SNEDDS). The purpose of this study is to determine the effect of speeds using a high-pressure homogeniser on the characteristics of SNEDDS Ginger Emprit (Zingiber Officinale Var Arrum). The method of preparation was carried out with a mixture of VCO, Tween 80, and PEG 400 (1:5:1) and Emprit Ginger Extract at speeds of 5000, 10,000 and 15,000 rpm for 15 minutes. The analysis of the result was carried out statistically using SPSS ANOVA the Kruskal-Wallis test and Mann-Whitney test. The characteristics of SEDDS are seen from the particle size, PDI value, transmittance percentage, and emulsification time. The results showed that the SNEDDS preparation had emulsification times of 9.767 seconds, 13.903 seconds, and 6.126 seconds, particle sizes of each formula is 129.326 nm, 265.20 nm, and 279.60 nm, transmittance percentages of each formula is 46.658%, 23.729%, and 23.575%, and polydispersity index values are 0.964, 0.822, and 0.554. The results of statistical analysis showed that there was a significant difference between speeds of 10.000 rpm and 15.000 rpm.   ABSTRAK Aktivitas antioksidan jahe emprit (Zingiber Officinale Var Arrum) dipengaruhi oleh senyawa flavonoid dengan sifat kelarutan dan permeabilitas yang rendah sehingga dapat diperbaiki dengan sistem penghantaran SNEDDS. Tujuan penelitian ini untuk mengetahui pengaruh kecepatan pembuatan menggunakan homogenizer tekanan tinggi terhadap karakteristik SNEDDS Jahe Emprit. Metode pembuatan dilakukan dengan mencampurkan VCO, Tween 80, dan PEG 400 (1:5:1) dan Ekstrak Jahe Emprit pada kecepatan 5000, 10.000 dan 15.000 rpm selama 15 menit. Analisa Hasil Pengujian dilakukan secara statistika menggunakan SPPS ANOVA dan uji Kruskal-Wallis dan Mann-Whitney. Karakteristik SNEDDS dilihat dari ukuran droplet, nilai PDI, persen transmitan, dan waktu emulsifikasi. Hasil menunjukkan bahwa sediaan SEDDS memiliki waktu emulsifikasi 9,767 detik, 13,903 detik, dan 6,126 detik, ukuran droplet masing-masing formula 129,326 nm, 265,20 nm, dan 279,60 nm, persen transmittan masing-masing formula 46,658%, 23,729%, dan 23,575%, dan nilai indeks polidispersitas adalah 0,964, 0,822, dan 0,554. Hasil analisa statistika menunjukkan terdapat perbedaan signifikan antara kecepatan 10.000 rpm dan 15.000 rpm
Co-Authors Abdul Aziz Jatmiko Susilo Siswanta Jaka Purnama vifta, rissa laila Yoshe Vania