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All Journal Exhibition and Seminar on Science and Creative Technology – Al Azhar Proceeding Journal of Coffee and Sustainability
Ramadhani, Aji Fajar
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Electrical & Electronics Engineering Environmental Science Industrial & Manufacturing Engineering Other

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The Effect of Crude Nipa Leaf Extract (Nypa fruticans) on the Quality and Shelf Life of Fresh Milkfish (Chanos chanos) Ramadhani, Aji Fajar
EXSACT-A Vol 2, No 1 (2024)
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/exc.v2i1.2244

Abstract

In the fishermen's environment, in general, fresh fish is preserved so that it does not spoil quickly by using ice, but the durability of ice is limited, so fishermen usually add formalin; formalin is generally used as a preservative for corpses and is prohibited from being added to food. Nipah leaf extract is very good to be used as an anti-bacterial compared to the fruit, so that it can be used as a natural preservative. This study aimed to determine the optimum concentration of the addition of crude nipa leaf extract on the quality of fresh milkfish. The sample in this study used milkfish preserved using nipa leaf extract as a natural preservative. This research was divided into two stages, namely, in the first stage, it was used to find the best concentration in making nipah leaf extract solution, and the second stage was carried out to determine the effectiveness of nipa leaf solution as a natural preservative. This study found that Nipah leaf extract with a concentration of 22.5% could increase the shelf life for 24 hours with a bacterial growth rate of 5.63±0.03 log cfu/g. This study concludes that Nipah leaf extract can inhibit decay in milkfish.Keywords— milkfish, nipah, anti-bacterial
The Effect of Coffee Consumption on Individuals with Acute Stress Disorder Masayu Nandhia Dwiputri; Ramadhani, Aji Fajar
Journal of Coffee and Sustainability Vol. 1 No. 2 (2024)
Publisher : Directorate of Research and Community Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jcs.2024.01.02.01

Abstract

Caffeine, or the consumption of coffee with antioxidant content, has many benefits, one of which is reducing symptom stress in individuals. Research purposes This is to know the influence of consuming coffee against declining symptoms of stress in individuals with Stress Acute Disorder who experienced​ traumatic incidents. Research methods This quantitative approach experiment uses one group pre-test - post-test design. Pre-test and post-test will be measured using the Acute Stress Disorder Scale (ASDS) in individuals diagnosed with the Stress Acute Disorder. There are eight types of acute sex: men and women aged 20-25 years. Treatment is done by giving the subjects two glasses of coffee daily with a dose of 10 mg or equivalent with 25-35 ml of liquid espresso. The paired sample t-test showed results that the mean for the average result is 32,750 marks. This is the difference between the average values pre-test and post-test with a Sig of 0.000 (p < 0.50). The results of the paired sample t-test are known as t value = 55,499. This matter is worth positive because the average pre-test score is taller than the mean post-test score, meaning fewer stress symptoms exist in individuals with Stress Acute Disorder.
Co-Authors Masayu Nandhia Dwiputri