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All Journal JOPS (Journal Of Pharmacy and Science) Jurnal Farmasi Higea Jurnal Dunia Farmasi Diklat Review : Jurnal manajemen pendidikan dan pelatihan Jurnal Pendidikan dan Konseling Jurnal Ilmiah Farmasi Farmasyifa JPK: Jurnal Proteksi Kesehatan FORTE JOURNAL Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan Pharmaceutical Sciences and Research (PSR) JIKA Prosiding Workshop dan Seminar Nasional Farmasi (WSNF) Kartika : Jurnal Ilmiah Farmasi Medical-Surgical Journal of Nursing Research Pharmacon: Jurnal Farmasi Indonesia
Nasution, Azlaini Yus
Universitas Abdurab
Religion Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Veterinary Other

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EVALUASI MINYAK IKAN PATIN (Pangasius hypophthalmus) DENGAN PENAMBAHAN EKSTRAK KUNYIT SEBAGAI ANTIOKSIDAN ALAMI azlaini yus nasution
Jurnal Ilmiah Farmasi Farmasyifa Vol 4, No 2 (2021)
Publisher : Universitas Islam Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29313/jiff.v4i2.6915

Abstract

Ikan patin merupakan salah satu komoditas unggulan ikan air tawar yang mudah dibudidayakan dan mempunyai kandungan minyak yang cukup banyak sehingga mempunyai potensi untuk diekstrak sebagai sumber asam lemak. Kerusakan minyak yang sering terjadi adalah ketengikan yang disebabkan oleh proses oksidasi. Untuk mencegah terjadinya oksidasi perlu ditambahkan antioksidan. Antioksidan yang digunakan adalah ekstrak kunyit sebagai antioksidan alami. Penelitian ini bertujuan untuk memperoleh hasil evaluasi minyak ikan patin (Pangasius hypophthalmus) yaitu angka peroksida dan kadar asam lemak bebas dengan penambahan ekstrak kunyit sebagai antioksidan alami. Angka peroksida minyak ikan patin berturut–turut dengan waktu penyimpanan 0 dan 7 hari pada kontrol yaitu 2,06 meq/kg; dan 3,57 meq/kg, dan pada larutan uji yaitu 1,78 meq/kg; dan 3,22 meq/kg. Hasil pengujian kadar asam lemak bebas berturut–turut dengan waktu penyimpanan 0 dan 7 hari pada kontrol yaitu 3,05%; dan 3,32%, dan pada larutan uji sebesar 1,44%; dan 2,33%. Angka peroksida dan kadar asam lemak bebas pada minyak ikan patin yang ditambahkan antioksidan ekstrak kunyit rata-rata lebih rendah dibandingkan minyak ikan patin tanpa penambahan antioksidan.
Determination of Lead (Pb) in Patin Fish Oil (Pangasius hypophthalmus) Using Atomic Absorption Spectrophotometry (AAS) Azlaini Yus Nasution; Renni Izmi Indriani
JURNAL PROTEKSI KESEHATAN Vol 10 No 1 (2021): JPK: Jurnal Proteksi Kesehatan
Publisher : Pusat Penelitian dan Pengabdian Masyarakat Poltekkes Kemenkes Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36929/jpk.v10i1.314

Abstract

to chemical contamination due to human activities. Chemical contaminants can come from heavy metals such as lead (Pb). Catfish can be used as a source of fish oil which may also be contaminated with lead metals. This study aims to determine the levels of lead (Pb) heavy metal contamination in the oil extract of catfish (Pangasius hypophthalmus). This research is an experimental laboratory research and the results are presented in descriptive form. The method used is the Atomic Absorption Spectrophotometry (AAS) method. The result of the determination of lead metal content in the catfish oil extract was 0 mg/kg.
Shredded Catfish (Pangasius hypophthalmus) as a Source of Protein in Balado Seasoning Azlaini Yus Nasution
JURNAL PROTEKSI KESEHATAN Vol 10 No 2 (2021): JPK: Jurnal Proteksi Kesehatan
Publisher : Pusat Penelitian dan Pengabdian Masyarakat Poltekkes Kemenkes Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36929/jpk.v10i2.365

Abstract

Protein is the most important nutrient for our body, because as a source of energy, protein alsoas a body-building substance, a regulatory substance in the body. In addition to building blocks, its main function for the body is to form new tissues (for example forming a fetus during a mother's pregnancy or new tissues during a child's growth process), as well as maintaining existing tissues or replacing parts that have been damaged. Balado seasoning is a food additive that is used as a flavoring to improve the taste of snacks, and shredded catfish is processed from catfish that contains protein so that it can be a source of protein for the body. The purpose of this study was to determine the protein content in balado seasoning with the addition of shredded catfish. Quantitative assay of protein was carried out by the Kjeldahl method, with three stages, namely destruction, distillation and titration. The samples used were samples of balado seasoning and shredded catfish. Balado seasoning does not contain protein as stated on the packaging. In this study, it was found that the protein content of the balado seasoning sample added with shredded catfish was 21,90% and the shredded catfish itself had a protein content of 33,89%. The results obtained in the analysis of protein levels in the balado seasoning after the addition of catfish shredded were higher than the balado seasoning without the addition of catfish shredded before processing.
PERBANDINGAN SIFAT GELATIN YANG BERASAL DARI KULIT IKAN PATIN (Pangasius hypophthalmus) DAN GELATIN YANG BERASAL DARI KULIT IKAN KOMERSIL Ira Oktaviani; Fitra Perdana; Azlaini Yus Nasution
JURNAL FARMASI DAN MAKANAN Vol 1 No 1 (2017): Journal Of Pharmacy and Science
Publisher : LPPM Universitas Abdurrab

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36341/jops.v1i1.368

Abstract

Gelatin is widely used in the food, pharmaceutical, and cosmetic industries. The demand for gelatin increases every year, gelatin derived from pigs and cows is the main source of gelatin in the market. Gelatin that is sourced from other animals such as from poultry and fish is only about 1%. Gelatin from fish becomes a better prospect to develop. Gelatin raw materials can be obtained from the skin, bones, and fish fins. Fish skin is a waste processing of fishery products, such as in the manufacture of meatballs, crackers, and so forth, which has no economic value and even harmful. “Patin” catfish is one of the most developed fish due to the high demand from both domestic and international market. Kampar Regency Riau Province is one of the centers of “patin”catfish development in Indonesia. Gelatin is valuable for the pharmaceutical and cosmetic industries because it is used in various formulations. This study aims to see the quality of gelatin obtained from catfish skin obtained by acidification process which will be continued utilization as additional material in cosmetic manufacture. In this study, gelatin obtained from “patin” catfish skin extraction was evaluated organoleptically including odor, taste, and shape, moisture content, ash content, pH, and protein contained therein, which results were compared with gelatin derived from commercial fish skins. In organoleptis, the resulting odor is dry powder, odorless, and tasteless, the average water content of commercial fish gelatin is 10.03% and of catatin gelatin is 9.92%, the mean ash content obtained from commercial gelatin fish 2,1958% and “patin” catfish gelatin equal to 0,15%, average protein content on gelatin of commercial fish equal to 85,68% and from “patin” catfish gelatin equal to 88,38%, pH obtained in commercial fish gelatin 6.4 and from “patin”catfish gelatin of 5.7.
PERBANDINGAN KADAR VITAMIN C PADA NANAS SEGAR DAN KERIPIK NENAS DENGAN METODE SPEKTROFOTOMETRI UV-VIS Azlaini Yus Nasution; Dini Mardhiyani; Kony Putriani; Dhea Ananda; Virgiawan Saputro
JURNAL FARMASI DAN MAKANAN Vol 3 No 1 (2019): Journal Of Pharmacy and Science
Publisher : LPPM Universitas Abdurrab

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36341/jops.v3i1.1067

Abstract

Nanas merupakan salah satu buah yang mengandung vitamin C. Vitamin C merupakan senyawa kompleks yang sangat dibutuhkan oleh tubuh yang berfungsi untuk membantu pengaturan atau proses metabolisme tubuh. Di Desa Kualu Nanas, Kampar, nanas diolah menjadi keripik nanas. Tujuan dari penelitian ini adalah untuk mengetahui perbandingan kadar vitamin C yang ada pada nanas segar dan keripik nanas dengan menggunakan spketrofotometri Uv-Vis dengan panjang gelombang 265 nm. Hasil penelitian ini adalah pada uji linearitas didapatkan persamaan regresi linear yaitu y = 0,0809x – 0,1239. Dari persamaan regresi tersebut didapatkan kadar rata-rata nanas segar yaitu 4,274 ppm dan keripik nanas mendapatkan kadar rata-rata yaitu 2,760 ppm.
PENETAPAN KADAR RESIDU FORMALIN PADA IKAN TONGKOL YANG DIBERI JERUK NIPIS (Menggunakan Metode Spektrofotometri UV-Vis) Azlaini Yus Nasution; Marlinda marlinda
JURNAL FARMASI DAN MAKANAN Vol 2 No 1 (2018): Journal Of Pharmacy and Science
Publisher : LPPM Universitas Abdurrab

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36341/jops.v2i1.1258

Abstract

Formalin adalah senyawa yang dapat digunakan sebagai pengawet tapi tidak boleh digunakan pada pangan karena formalin merupakan senyawa yang bersifat toksik dan sangat berbahaya bagi kesehatan. Menurut beberapa penelitian formalin dalam pangan dapat berkurang atau bahkan hilang dengan pengolahan. Jeruk nipis adalah salah satu bahan alam yang sering digunakan masyarakat dalam pengolahan bahan pangan. Tujuan dari penelitian ini adalah untuk mengetahui kadar residu formalin pada ikan tongkol yang diberi jeruk nipis (Citrus aurantifolia). Penetapan kadar residu formalin pada sampel menggunakan metode spektrofotometri visibel dengan menggunakan pereaksi Schiff. Penelitian ini dilakukan di Laboratorium Anafarma Universitas Abdurrab pada bulan Februari 2015. Hasil penelitian kadar residu formalin pada sampel yang diberi jeruk nipis 20%, 40%, 60% dan 80% adalah 2453,40; 2030,78; 1907,91 dan 1517,04 µg/g. Hal ini menunjukkan bahwa kadar residu formalin pada sampel berkurang seiring dengan meningkatnya konsentrasi jeruk nipis yang diberikan.
PENETAPAN KADAR PROTEIN PADA NANAS SEGAR DAN KERIPIK NANAS DENGAN METODE SPEKTROFOTOMETRI UV-VIS DAN KJEHDAHL Azlaini Yus Nasution; Evi Novita; Oktori Nadela; Sherly Putri Arsila
JURNAL FARMASI DAN MAKANAN Vol 3 No 2 (2020): Journal Of Pharmacy and Science
Publisher : LPPM Universitas Abdurrab

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36341/jops.v4i2.1349

Abstract

Nanas memiliki kandungan zat gizi yang bermanfaat bagi tubuh salah satunya protein. Protein berfungsi sebagai zat pembangun dan zat pengatur di dalam tubuh serta pembentuk jaringan baru. Keripik nanas merupakan produk olahan nanas dari Desa Kualu Nanas yang belum diuji kandungan gizinya termasuk protein. Penelitian ini bertujuan untuk mengetahui kadar protein pada buah nanas segar dan keripik nanas menggunakan metode spektrofotometri UV-Vis dan metode Kjehdahl. Pada metode spektrofotometri diperoleh panjang gelombang maksimum BSA (Bovine Serum Albumin) pada 543 nm, persamaan regresi linier yaitu Y = 0,00005X + 0,1895 dengan nilai koefisien korelasinya (r) sebesar 0,9707. Kadar protein pada nanas segar dan keripik nanas menggunakan metode spektrofotometri UV-Vis berturut-turut adalah 0,84% dan 2,55%; dengan metode Kjehdahl berturut-turut sebesar 0,65% dan 1,86%.
Analisis Fisikokimia Pasta Gigi Yang Mengandung Kalsium Berasal Dari Tulang Ikan Patin (Pangasius Hypophthalmus) Wahyu Margi Sidoretno; Azlaini Yus Nasution
Jurnal Farmasi Higea Vol 12, No 2 (2020)
Publisher : STIFARM Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52689/higea.v12i2.296

Abstract

Tulang ikan patin merupakan salah satu hasil limbah pengolahan ikan patin yang terdapat diindustri pangan olahan ikan patin. Limbah tulang ikan patin tersebut selama ini hanya dibuang tanpa pengolahan lebih lanjut. Sehingga pada penelitian ini, limbah tulang ikan patin tersebut dimanfaatkan sebagi tepung tulang ikan patin yang memiliki kadar kalsium tinggi. Tujuan dari penelitian ini adalah membuat produk inovasi yaitu pasta gigi yang menggunakan tepung tulang ikan patin sebagai bahan pembersih/abbrasive. Pasta gigi merupakan sediaan farmasi yang berbentuk padat mengandung bahan penggosok, pembersih dan bahan tambahan lain yang bertujuan untuk membersihkan gigi, mencegah kerusakan gigi dan dapat mengurangi bau mulut. Pasta gigi yang diformulasikan dengan tepung tulang ikan patin dibuat dalam 3 formulasi dengan berbagai konsentrasi (F1 10%, F2 30%, F3 50%). Pada masing-masing formula dilakukan evaluasi mutu sediaan meliputi organoleptis, homogenitas, viskositas, pH, dan pembentukan busa. Analisis data uji karakterisasi yang dilakukan selama 21 hari di analisis secara deskriptif. Hasil organoleptis sediaan berbentuk pasta sedikit padat, berbau menthol, berwarna krem kecoklatan, dan homogen. Memiliki viskositas yang dapat mempertahankan bentuk pasta pada saat diaplikasikan yaitu rentang 297,7-286,2 Cps, pH pasta gigi pada rentang 8,5-8,8, dan hasil pada pengujian tinggi  busa terbentuk antara15,8-26,2 cm. Hasil pengujian mutu fisik kimia pada pasta gigi semua menunjukkan pasta gigi tepung tulang ikan patin memenuhi mutu fisik kimia pasta gigi.
Antibacterial Activity of Edible Film with the Addition of Betel Leaf Extract (Piper betle) againts Streptococcus mutans Azlaini Yus Nasution; Isna Wardaniati; Sintia Ayu Lestari
JURNAL PROTEKSI KESEHATAN Vol 11 No 1 (2022): JPK: Jurnal Proteksi Kesehatan
Publisher : Pusat Penelitian dan Pengabdian Masyarakat Poltekkes Kemenkes Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36929/jpk.v11i1.465

Abstract

Edible films are generally used as packaging materials to protect food and can be eaten with the packaged product. In addition, the edible film can be affixed to the tongue, so that it immediately melts in the mouth. Products like this can be added to betel leaf extract which can function as an oral antiseptic, that can inhibit the growth of Streptococcus mutans. The purpose of this study was to obtain the results of the inhibition of edible film added with water extract of betel leaf with concentrations of 30%, 50%, and 70%. The research was conducted through experiments in the laboratory by measuring the diameter of the inhibition zone that occurred. The diameter of the average inhibition zone against Streptococcus mutans produced by edible film added 30%, 50%, and 70% aqueous extract of betel leaf, respectively, was 14.36 mm, 18.17 mm, and 24.74 mm. An edible film added water extract of betel leaf can inhibit Streptococcus mutans.
Karakterisasi Gelatin Hasil Ekstraksi dari Kulit Ikan Patin (Pangasius hypophthalmus) dengan Proses Asam dan Basa Nasution, Azlaini Yus; Harmita, Harmita; Harahap, Yahdiana
Pharmaceutical Sciences and Research Vol. 5, No. 3
Publisher : UI Scholars Hub

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Gelatin in the majority market comes from pigs and cows. The raw material of gelatin manufacture from other sources continue to be studied because it closely related with halal product. Currently gelatin from fish is an alternative to gelatin making. Catfish (Pangasius hypophthalmus) is a fish species developed in Kampar regency of Riau Province. The catfish skin can be used as raw material source in gelatin production. This study aims to compare the characteristics of gelatin extracted from catfish skin with acid and alkaline pretreatment. In the acid pretreatment, sulfuric acid is used until the solution at pH 3, then it is extracted with distilled water at 60ºC. In the alkaline pretreatment, the sample was added by 0.2 N NaOH followed by 0.05 N acetic acid and then extracted with distilled water at 60ºC. Characterizations done were including calculation of rendement value, organoleptic test, moisture content, pH, ash content, viscosity, gel strength and texture profile analysis using texture analyzer, protein content with Kjeldahl method and analysis amino acid with HPLC. Characterization of catfish gelatin with acid process gives the following results: rendement (14.94%), water content (9.80%), pH (5.14), ash (0.19%), viscosity (3.12 cP), protein content (97.71%), and highest amino acids, glycine = 16.90 %, proline = 11.08%, glutamic acid = 9.10 %. The result of gelatin characterizations with alkaline process: rendement (14.30%), water content (7.25%), and pH (5.35), ash content (1.54%), viscosity (5.35 cP), gel strength (141,5 g), protein content (91.92%), the highest amino acid content are glycine = 18.15%, proline = 12.30%, glutamic acid = 10.73%. Catfish gelatin through alkaline pretreatment exhibits better properties than acid pretreatment.
Co-Authors Ardiansyah Ardiansyah Dhea Ananda Dini Mardhiyani Evi Novita Fatiha Ulfa Fauzana, Annisa Fernenda, Larysa Fitri Ayu Harmita Harmita Harmita Harmita, Harmita Heri Safitri Ira Oktaviani Islami, Deri Isna Wardaniati Isna wardaniati Kony Putriani Mardhiyani, Dini Marlinda marlinda Marlita, Lora Marwan, Deinike Wanita Nilawati, Diana Nuraisyah Nuraisyah Oktori Nadela Pratiwi, Denia Renni Izmi Indriani Ruwinda, Ruwinda Sari, Novia Novita Sherly Putri Arsila Sherly Putri Arsila Sintia Ayu Lestari Susi Endrini Syamsul Arifin Virgiawan Saputro Vonny Kurnia Utama vonny kurnia utama Vonny Kurnia Utama Wahyu Margi Sidoretno Wahyuni, Intan Sri Wardaniati, Isna Wiwi Sartika Yahdiana Harahap Yahdiana Harahap Yan Hendrika Yan Hendrika Yan Hendrika Yola Frimananda Yusmaharani, Yusmaharani