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All Journal Poltekita: Jurnal Pengabdian Masyarakat Journal of Fundamental and Applied Pharmaceutical Science
Siswandi, Alodia Jeconiah
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Health Professions Medicine & Pharmacology Nursing Public Health

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The Effects of Heating Temperatures on Passion Fruit Juice's Ascorbic Acid and Total Phenol Levels Siswandi, Alodia Jeconiah; Prismawan, Deka; Kambira, Pretty Falena Atmanda
Journal of Fundamental and Applied Pharmaceutical Science Vol 4, No 1 (2023): August
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/jfaps.v4i1.18648

Abstract

The Passiflora edulis f. flavicarpa, a yellow passion fruit, is known for its distinctive aroma and tart flavor. The pulp of the yellow passion fruit can be used to make tea, jam, and syrup commercially. Commercial items are processed using oven heating, which involves prolonged exposure to high temperatures. As a result, fruit content, particularly water content, may alter. The benefit of reducing the water content is that less microbial growth medium means the product has a longer shelf life. However, fruit flesh’s nutritional composition will also change due to the ascorbic acid and phenolic compounds' thermolability and other factors. In this study, the yellow passion fruit pulp juice is heated in a controlled manner at 60°C, 70°C, and 80°C for 7 hours using an oven. The purpose is to assess changes in the amounts of ascorbic acid and total phenol that occurred. A paired T-test was used to assess the association between weight loss, ascorbic acid levels, and phenolic levels in the control and treatment groups. The amount of ascorbic acid was determined using the 2.6 dichloroindophenol titrimetry method, and the amount of phenol was determined using the Folin-Cioceltau method and UV-Vis spectrophotometry. According to this study, increasing the temperature to 60 °C or 80 °C significantly reduces weight and ascorbic acid levels. Also, the heating temperature unaffected the amount of phenol in each group.
Edukasi tentang Potensi Daun Sambiloto sebagai Penguat Sistem Imun Tubuh terhadap Covid-19 Sianipar, Erlia Anggrainy; Marcella, Sherleen; Liliana, Merry; Tiono, Yovita viona; Edyson, Dino Claudio Signory Putra; Buntoro, Leonardo; Nanda, Karmill Tri; Siswandi, Alodia Jeconiah
Poltekita: Jurnal Pengabdian Masyarakat Vol. 4 No. 3 (2023): Juli-September
Publisher : Pusat Penelitian & Pengabdian Masyarakat Poltekkes Kemenkes Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33860/pjpm.v4i3.1812

Abstract

The immune system greatly influences the increasing positive cases and death of Covid 19. In order to increase public knowledge about the use of herbal plants as a booster for the immune system, the Pharmacy Study Program at the Atma Jaya Catholic University of Indonesia was holding activities for community dedication by providing education about the potential of Sambiloto leaves in preventing Covid-19 infection. This education was aimed at social media users, given a seven-minute video shared on Youtube. The video link was shared through social media Instagram, WhatsApp, and Line. The video was uploaded to Youtube on April 18, 2021, then after two weeks, followed by filling out a questionnaire by the viewers using a Google form until May 2, 2021. The results show that 1,929 viewers, 354 likers, and 305 respondents filled out the questionnaire. The questionnaire results also showed that over 90% of respondents increased their knowledge after watching the video and could answer all the questions correctly. Thus, it can be concluded that this educational activity has succeeded in increasing the knowledge of social media users significantly and had a positive impact on changing people's behavior for using sambiloto leaves as immune boosters for the prevention and treatment of covid 19.
The Effects of Heating Temperatures on Passion Fruit Juice's Ascorbic Acid and Total Phenol Levels Siswandi, Alodia Jeconiah; Prismawan, Deka; Kambira, Pretty Falena Atmanda
Journal of Fundamental and Applied Pharmaceutical Science Vol. 4 No. 1 (2023): August
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/jfaps.v4i1.18648

Abstract

The Passiflora edulis f. flavicarpa, a yellow passion fruit, is known for its distinctive aroma and tart flavor. The pulp of the yellow passion fruit can be used to make tea, jam, and syrup commercially. Commercial items are processed using oven heating, which involves prolonged exposure to high temperatures. As a result, fruit content, particularly water content, may alter. The benefit of reducing the water content is that less microbial growth medium means the product has a longer shelf life. However, fruit flesh’s nutritional composition will also change due to the ascorbic acid and phenolic compounds' thermolability and other factors. In this study, the yellow passion fruit pulp juice is heated in a controlled manner at 60°C, 70°C, and 80°C for 7 hours using an oven. The purpose is to assess changes in the amounts of ascorbic acid and total phenol that occurred. A paired T-test was used to assess the association between weight loss, ascorbic acid levels, and phenolic levels in the control and treatment groups. The amount of ascorbic acid was determined using the 2.6 dichloroindophenol titrimetry method, and the amount of phenol was determined using the Folin-Cioceltau method and UV-Vis spectrophotometry. According to this study, increasing the temperature to 60 °C or 80 °C significantly reduces weight and ascorbic acid levels. Also, the heating temperature unaffected the amount of phenol in each group.
Co-Authors Buntoro, Leonardo Deka Prismawan Edyson, Dino Claudio Signory Putra Erlia Anggrainy Sianipar Liliana, Merry Marcella, Sherleen Nanda, Karmill Tri Pretty Falena Atmanda Kambira Tiono, Yovita viona