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All Journal SCRIPTA SCORE Scientific Medical Journal Makara Journal of Science
Firjatu, Putri Chalya
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Medicine & Pharmacology

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Potensi Tepung Ampas Tebu sebagai Bahan Pembuatan Bagasse Biscuits untuk Terapi Konstipasi Firjatu, Putri Chalya; Sitompul, Dea Syafira Alamsyah; Siregar, Zahra Arridhani; Azzahra, Shafa Rizki
SCRIPTA SCORE Scientific Medical Journal Vol. 4 No. 1 (2022): SCRIPTA SCORE Scientific Medical Journal
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/scripta.v4i1.9563

Abstract

Background: Bagasse is a by-product of the sugarcane process. In Indonesia, bagasse is rarely used as a raw material for making food. Sugarcane bagasse is high in fiber. On the other hand, high rate of constipation in Indonesia requires a high-fiber food product solution. Objectives: This study aims to determine whether bagasse flour can be used as an ingredient for Bagasse Biscuits, to find out the level of people's preferences, the nutritional content of Bagasse Biscuits, and its correlation to constipation. Methods: This study consisted of three treatments, P1, P2, and P3 respectively at 100%, 50%, and 20% of bagasse flour. The research started by collecting recipes of biscuit literature. The literature is used as a reference to get the right recipe. Before the biscuits are made, the bagasse flour tested in laboratory to determine its nutritional content. Then, the biscuit organoleptic test was carried out to 50 respondents by distributing questionnaires containing assessments of taste, texture, color, and aroma. Furthermore, laboratory tests were conducted on biscuits with the highest organoleptic test values. Results: Bagasse flour contains 30.62% carbohydrates, 1.71% protein, 49.51% fiber, and 0.29% fat. Based on the organoleptic test, it was found that respondents preferred Bagasse Biscuits P3 with a taste aspect of 3.96 (delicious), texture 3.12 (soft), color 3.94 (beige chocolate), and aroma 3.96 (strong biscuit aroma). The nutritional content test was carried out on Bagasse Biscuits P3, carbohydrates 11.82%, protein 8.9%, fiber 32.39%, and fat 25.73%. Conclusion: bagasse waste which is processed into flour can be used as an ingredient for making Bagasse Biscuits because it contains carbohydrates, protein, fiber, and fat. The fiber content is possible to overcome constipation. Keywords : Sugarcane Bagasse, Biscuits, Constipation
Lab-made 100 bp DNA Ladder using Polymerase Chain Reaction and Human DNA Bariqi, Muhammad Ilmam; Yamamoto, Zulham; Firjatu, Putri Chalya; Nasution, Luthfi Umam Hakim; Lubis, Oryza Sativa
Makara Journal of Science Vol. 30, No. 1
Publisher : UI Scholars Hub

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Abstract

Polymerase chain reaction (PCR) is a rapid, molecular biology technique widely used in disease diagnosis and genetic engineering. Conventional PCR products require agarose gel electrophoresis, which employs a DNA ladder as a size reference. Most commercial ladders are plasmid-based and reliable but require additional culture time. We suggest a more efficient method for producing a DNA ladder using DNA derived from human blood. DNA was isolated using a commercial kit. Primer sets generating 100–1000 base pair (bp)-long fragments bearing target regions p12, p13, and p14 were designed using Primer-BLAST. DNA was amplified by routine PCR, visualized on a 1% (w/v) agarose gel, and pooled to form a 100-bp ladder. The lab-made ladder was compared with a commercial ladder. Extracted DNA showed a purity of 1.878. Bands of 100, 500, and 1000 bp were added in greater amounts to produce wider, more visible bands. The pooled fragments served as a functional 100-bp DNA ladder. A key limitation is the lack of sequencing, as genomic variations may affect flanking regions and potentially alter amplicon sizes. A 100-bp DNA ladder generated using DNA extracted from human blood had good quality, comparable to that of a commercial ladder.
Co-Authors Azzahra, Shafa Rizki Bariqi, Muhammad Ilmam Lubis, Oryza Sativa Nasution, Luthfi Umam Hakim Siregar, Zahra Arridhani Sitompul, Dea Syafira Alamsyah Yamamoto, Zulham