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Andani, Nur Fitria
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Health Professions Medicine & Pharmacology Nursing Public Health Veterinary

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Identification of Carbohydrate and Glucose Content in Bread Produced by UMKM XYZ Lusiana, Lusiana; Munaya, Ilma; Andani, Nur Fitria; Azman, Muhammad; Risky, Risky
Media Ilmiah Kesehatan Indonesia Vol. 4 No. 1 (2026): JANUARY
Publisher : Pakis Journal Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/miki.v4i1.870

Abstract

This study aimed to identify the carbohydrate content and glucose levels in breads produced by the small and medium-sized enterprise (SME) XYZ, which included five variants: cheese bun, chocolate bun, chocolate cheese, pizza, and coffee bun. The carbohydrate content was tested using the Luff-Schoorl method, which is commonly employed for determining moderate carbohydrate levels due to its low error margin of approximately 10%. The results of the carbohydrate tests for the different bread variants from SME XYZ were as follows: for chocolate cheese, the first and second tests yielded 52.739 and 53.389, respectively; for chocolate bun, 43.525 and 47.080; for cheese bun, 31.385 and 33.826; for pizza, 38.073 and 43.418; and for coffee bun, 47.191 and 47.029. Based on these results, it can be concluded that the highest carbohydrate content was found in the chocolate cheese sample from both test sessions, while the lowest content was observed in the cheese bun sample.
Analysis of Vitamin C in Sambal Orange and Passion Fruit Syrup Using Iodometric Titration Method Lusiana, Lusiana; Andani, Nur Fitria; Risky, Risky; Munaya, Ilma; Azman, Muhammad
Media Ilmiah Kesehatan Indonesia Vol. 4 No. 1 (2026): JANUARY
Publisher : Pakis Journal Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/miki.v4i1.871

Abstract

Vitamin C, or ascorbic acid, is a water-soluble vitamin with acidic properties and strong reducing capabilities. The content of vitamin C plays a role in protecting cells and molecules such as proteins, lipids, and nucleic acids, and it serves as an antioxidant that can neutralize free radicals in the body. The aim of this study was to identify the vitamin C content in fresh fruit such as sambal oranges and processed fruit such as passion fruit syrup, as well as to understand the stages involved in vitamin C testing. The testing was conducted using the iodometric titration method with a quantitative approach. The results showed that the vitamin C content in sambal oranges ranged from 0.179% to 0.219%, which was higher compared to passion fruit syrup, which had values ranging from 0.032% to 0.084%. These differences could be attributed to variations in the vitamin content of the fruits, their physical and chemical properties, and the technical aspects of the sample testing. Based on these results, sambal oranges and passion fruit syrup have the potential to serve as good sources of vitamin C, whether consumed directly or processed.
Co-Authors Azman, Muhammad Lusiana Lusiana Munaya, Ilma Risky, Risky