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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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Journal : JPK: Jurnal Proteksi Kesehatan

 1 
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.
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.
Antioxidant Activity of Edible Film Made From Catfish (Pangasius hypophthalmus) Gelatin Supplemented With Astaxanthin Using DPPH Method Nasution, Azlaini Yus; Wahyuni, Intan Sri
JURNAL PROTEKSI KESEHATAN Vol 12 No 2 (2023): JPK: Jurnal Proteksi Kesehatan
Publisher : Poltekkes Kemenkes Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36929/jpk.v12i2.714

Abstract

Edible film is a food packaging material that can be consumed along with the packaged product. In this study, the edible film was made from catfish gelatin and supplemented with astaxanthin, which possesses antioxidant activity. The objective of this research was to determine the antioxidant activity of catfish gelatin edible film supplemented with 0.5% astaxanthin and compared with comparative film. The antioxidant activity was measured using the DPPH method with a microplate reader at five concentrations of sample 62.5 mcg/ml, 125 mcg/ml, 250 mcg/ml, 500 mcg/ml, and 1000 mcg/ml. The results of the antioxidant activity test showed that the IC50 value of the edible film supplemented with astaxanthin was 251.06x103 mcg/ml, while the comparative edible film was 133.12 mcg/ml. In conclusion, the edible film supplemented with astaxanthin exhibited weaker antioxidant activity compared to the comparative film.
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