Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal Food Technology and Halal Science Journal Sport and Nutrition Journal
Sari, Salsabila Permata
Unknown Affiliation
Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology

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

Found 2 Documents
Search

 1 
Daya Simpan Daging Ayam Broiler Pada Berbagai Volume Perendaman Ekstrak Daun Jambu Biji Merah (Psidium guajava) Selama Penyimpanan Suhu Dingin Sari, Salsabila Permata; Damat, Damat; Husna, Afifa
Food Technology and Halal Science Journal Vol. 8 No. 1 (2025): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v8i1.35962

Abstract

Food preservation, especially meat, is one of the studies in food technology that continues to grow. Meat spoilage is usually caused by Staphylococcus aureus and Escherichia coli bacteria. Red guava leaves are one of the food ingredients that have antimicrobial activity including tannin and flavonoid antibacterial compounds, so they have potential as natural ingredients for food preservation. This study aims to determine the effect of soaking red guava leaf extract (Psidium guajava) on the physicochemical properties of broiler chicken meat in cold storage. The method used was an experimental method with 6 treatments, namely soaking broiler chicken meat in 0 ml extract volume (P0) without soaking, 4 ml volume (P1), 6 ml volume (P2), 8 ml volume (P3), 10 ml volume (P4) and 12 ml volume (P5) for 30 minutes and storage duration of 0 days, 4 days and 8 days which were then stored at cold temperature 0-5 ℃. The analysis parameters included pH, moisture content, weight loss, texture, total bacteria value, and appearance. The results showed that the best soaking of red guava leaves in the P2 treatment was 6 ml extract soaking with a pH value of 5.78%-5.86%, moisture content 73.57%-66.37%, weight loss 0%-32.61%, texture 40.78-55.60, total microbial count 0.8 x104-0.5 x104 and appearance that can maintain quality.
The Effect of Energy Gel Administration in Preventing Declining Running Performance of Healthy Recreational Runners Sari, Salsabila Permata; Purba, Patricia Roulina; Oktaviani, Carissa Ramadhania; Muliadi, Rendy Dijaya; Antono, Lina; Kartawidjajaputra, Felicia
Sport and Nutrition Journal Vol. 7 No. 2 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/spnj.v7i2.33652

Abstract

A half-marathon is a type of endurance sport that is increasingly popular in Indonesia. During endurance activities, the body experiences a decrease in glycogen reserves and blood glucose levels, which can lead to reduced physical performance and increased fatigue. Energy gels are concentrated sources of carbohydrates to provide fast-absorbing energy during exercise. Consuming energy gels during running is considered beneficial for maintaining performance and preventing fatigue. Most research on energy gel consumption focused on trained athletes; the effect of energy gel consumption for recreational runners, however, is unclear. The objective of this study was to examine the impact of energy gel consumption on maintaining running performance in healthy, recreational Indonesian half-marathon runners. In this crossover study, sixteen recreational runners received energy gel (28 g/serving carbohydrate), konjac jelly (4 g/serving carbohydrate), and mineral water supplementation on three separate occasions during their running. Self-reported performance data (running duration, distance, elevation, rate of perceived exertion, and heart rate) were collected using a web-based questionnaire after each session, and assessed with the Friedman Test and the Wilcoxon Signed Ranks Test. In this study, energy gel consumption significantly reduced the rate of perceived exertion (RPE) compared to mineral water consumption (p < 0.05). However, no significant effect on running duration (p>0.05) nor heart rate (p>0.05) was observed.
Co-Authors Antono, Lina Damat, Damat Husna, Afifa Kartawidjajaputra, Felicia Muliadi, Rendy Dijaya Oktaviani, Carissa Ramadhania Purba, Patricia Roulina