cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota tangerang,
Banten
INDONESIA
FaST : Jurnal Sains dan Teknologi
Published by Universitas Pelita Harapan
ISSN : -     EISSN : 25989596     DOI : -
Core Subject : Science, Social,
Computer Science & IT Environmental Science
Started in 2017, FaST publishes articles in the areas of science and technology, particularly in food technology, biology, electrical engineering, industrial engineering, mathematics and civil engineering. Articles are either reviews and/or research results.
Arjuna Subject : -
Articles 242 Documents
 1   2   3   4   5 
SUBTITUSI AGAR-AGAR DALAM PEMBUATAN JELLY DRINK CINCAU HIJAU (Cyclea barbata) UNTUK MENURUNKAN SINERESIS Hardoko Hardoko; Khoirul Jamhari Tajuddin
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 3, No 2 (2019): NOVEMBER
Publisher : Universitas Pelita Harapan

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

Abstract

Grass jelly (Cyclea barbata) is often processed into jelly products obtained through extracts of water from the leaves, but the resulting jelly has a high syneretic power so that the product becomes runny and is easily damaged. The purpose of this study was to determine the amount of agar (Gracilaria sp.) That can be substituted so as to produce green jelly drink with good character. The method used is an experimental method with the substitution treatment of agar 0, 10, 20, 30, 40% w / w on green grass jelly solution. The results show that increasing the amount of substituted agar decreases the power of syneresis, increases viscosity, increases pH, and decreases the power of jelly drink suction. An increase in agar substitution up to 20% also increases overall preferences or consumer acceptance, but substitutions above 20% tend to reduce the level of jelly drink preference. Thus the best green grass jelly drink is substituted with 20% agar.
KARAKTERISTIK EDIBLE FILM DARI KULIT KOPI ROBUSTA (Coffea canephora) DAN UMBI PORANG (Amorphophallus muelleri Blume) [CHARACTERISTICS OF EDIBLE FILM FROM ROBUSTA COFFEE’S SILVER SKIN (Coffea canephora) AND PORANG TUBER (Amorphophallus muelleri Blume)] Yuniwaty Halim; Livia Katherina
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 3, No 1 (2019): MAY
Publisher : Universitas Pelita Harapan

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

Abstract

Coffee silver skin contains pectin, while porang tuber contains glucomannan which can be utilized in edible film making. The aim of this research was to determine the concentrattion of glycerol as a plasticizer and pectin: glucomannan ratio to obtain edible film with the best characteristics. Edible film was made by combining 4 level of glycerol concentration (0%, 1%, 2%, 3%), and 3 level of pectin: glucomannan ratio (1:1, 3:4, 4:3). The best formulation from this research was edible film made from pectin: glucomannan with ratio of 3:4 and 1% glycerol concentration. Selected edible film formulation has thickness of 0.11±0.1 mm, tensile strength of 2.05± 0.04 MPa, elongation of 40.13±0.39% and water vapor transmission rate of 3.50±0.02 g mm/ m2h.BAHASA INDONESIA ABSTRAK:Kulit kopi mengandung pektin, sedangkan umbi orang mengandung glukomanan, sehingga keduanya dapat dimanfaatkan untuk pembuatan edible film. Tujuan penelitian ini adalah untuk menentukan konsentrasi gliserol sebagai plasticizer dan ratio pektin: glukomanan terbaik untuk memperoleh edible film dengan karakteristik terbaik. Edible film dibuat dengan mengkombinasikan 4 level konsentrasi gliserol (0%, 1%, 2%, 3%) dan 3 level rasio pektin: glukomanan (1:1, 3:4, 4:3). Formulasi terbaik dari penelitian ini adalah edible film yang dibuat dari rasio pektin: glukomanan sebesar 3:4 dan konsentrasi gliserol sebesar 1%. Edible film terpilih ini memiliki ketebalan sebesar 0,11±0,1 mm, kuat tarik sebesar 2,05± 0.04 MPa, elongasi sebesar 40,13±0,39%, dan laju transmisi uap air sebesar 3,50±0,02 g mm/ m2.jam.
KUALITAS SELAI LEMBARAN LABU KUNING (Cucurbita moschata Duch. ex Poir.) DENGAN PENAMBAHAN EKSTRAK ASAM JAWA (Tamarindus indica) Sinung Pranata
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 3, No 2 (2019): NOVEMBER
Publisher : Universitas Pelita Harapan

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

Abstract

Tamarind is fruit that has an acid pH that support the gel formation process. Processed products that require acid to make the structure of the gel are sheet fruit leather. Tamarind extract will produce a product that is less attractive in terms of taste or color, so it needs to be combined with pumpkin which has a yellow color. Tamarind and pumpkin are foods that have high antioxidant content which is very beneficial for the body. This aims to find out the effect of adding tamarind extract (Tamarindus indica) to the manufacture of pumpkin fruit leather (Cucurbita moschata Duch. Ex Poir.) so that it can produce the best and most preferred physical, chemical, microbiological and organoleptic fruit leather. The design of the study is completely randomized design (RAL) with 4 factor that is  (100 % pumpkin : 0 % extract of tamarind), A (87,5 % pumpkin : 12,5% extract of tamarind), B (75 % pumpkin  : 25 % extract of tamarind) and C ( 68,5 % pumpkin : 32,5 % extract of tamarind). The parameters tested were water content, ash content, crude fiber content, soluble fiber content, total dissolved solids, titrated acid total, total phenolic, antioxidant activity, product hardness, product color, total plate number, yeast mold, and organoleptic test. The results showed that there were significantly different effects on the quality of fruit leather which included water content testing, ash content, total dissolved solids, crude fiber test, soluble fiber test, total titrated acid, total phenolic test, antioxidant test, texture and color, but did not give a significantly different effect in terms of microbiological tests in the form of total plate numbers (ALT) and yeast molds. The quality of  pumpkin fruit leather with the addition of the best tamarind extract is the treatment C ratio of 62.5% pumpkin: 37.5% extract of tamarind, both in terms of the best quality in terms of chemical, physical, microbiological and organoleptic.
PENGARUH LAMA PENGERINGAN MENGGUNAKAN OVEN TERHADAP KARAKTERISTIK FISIKO- KIMIA ‘KERIPIK TERUNG Hardoko Hardoko; Hilman Fajar Sebastian
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 3, No 2 (2019): NOVEMBER
Publisher : Universitas Pelita Harapan

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

Abstract

‘Terung’ (Sea Cucumber) chips, one of the most popular traditional products in Indonesia, are the result of the process of drying sea cucumbers with sunlight and frying. Drying problems arise during the rainy season. The purpose of this study was to determine the effect of drying using an oven temperature of 60oC on the physical and chemical characteristics of sea cucumber chips. The research method used was a long drying experimental method (0 hours, 4 hours, 8 hours, 12 hours) and observational data were analyzed with Anova at a 95% confidence level. The results showed that the drying time treatment significantly affected the water content, protein content, fat content, ash content, swelling power, but did not significantly affect the power of sea cucumber chips. The best drying time is the drying time of 12 hours which produces sea cucumbers chips which are characterized by 58.90% protein content, 1.25% water content, 20.09% fat content, 9.61% ash content, 70.19%  swelling power,  and 3.85 N/m2power broken.
VARIASI RASIO SARI BIT MERAH (Beta vulgaris L.), SUSU SKIM, DAN KULTUR STARTER TERHADAP KARAKTERISTIK YOGHURT SARI BIT MERAH [THE VARIATION OF RED BEET (Beta vulgaris L.) JUICE RATIO, SKIM MILK, AND STARTER CULTURE TO RED BEET JUICE YOGURT] Eveline Eveline; Ayu Anisa Nawangsih
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 3, No 1 (2019): MAY
Publisher : Universitas Pelita Harapan

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

Abstract

Red beet (Beta vulgaris L.) is one of tuber plants that are usually consumed as juice and salad ingredients. Its bioactive and functional nutrition compund such as antioxidant, phenolic, and flavonoids made red beet application needs to be developed. This study aims to produce the best red beet yoghurt based on variations in beet juice ratio and the concentration of skim milk and starter. Red beet extract was made in 1:3, 1:4, and 1:5 (w/v) ratio. 1:3 ratio gave the best analysis results based on its antioxidant activity IC50 of 93660.00 ppm, phenolic compound of 281.03 mg GAE/l, and flavonoids compound of 163.06 mg QE/l. This ratio was used in the next step to determine the skim milk concentration (6, 8, and 10%) and Lactobacillus bulgaricus : Streptococcus thermophilus 1:1 starter culture concentration (3, 5, and 7% [w/v]) in yogurt making process. pH, total titratable acidity (TAT), total lactic acid bacteria (LAB), viscosity, and coliform test was used as parameters to determine the 6% skim milk and 7% starter culture as the best result. Red beet yogurt with 4.12 pH, TTA of 0.78%, total LAB of 2.8 x 1010 CFU/ml, viscosity of 15688.00 cps, and no coliform; was then analyzed its antioxidant activity (IC50), total flavonoids, total phenolic, proximate, toxicity, and hedonic test. Sequentially, the product’s results were 296505.00 ppm (the result increased 316.58% after fermentation); 85.18 mg QE/ml; 149.24 mg GAE/l; 87.14% water, 0.82% ash content, 0.18% fat, 3.21% protein, 8.66% total carbohydrate (by difference); LC50 747.56 ppm (low toxicity); and it was still acceptable to consumers (hedonic score 4.94 of 7). All of the analysis results were refers to national and international standards.  ABSTRAKBit merah (Beta vulgaris L.) merupakan salah satu jenis umbi-umbian yang biasa dikonsumsi sebagai jus dan bahan pembuatan salad. Kandungan senyawa bioaktif dan nutrisi fungsional seperti antioksidan, fenolik, dan flavonoid membuat pemanfaatan bit merah perlu dikembangkan. Penelitian ini bertujuan untuk menghasilkan yoghurt bit merah terbaik berdasarkan variasi rasio sari bit serta konsentrasi susu skim dan starter. Awalnya, sari bit merah dibuat dengan rasio 1:3, 1:4, dan 1:5 (b/v). Rasio 1:3 memberikan hasil analisis terbaik berdasarkan aktivitas antioksidan IC50 93660,00 ppm, fenolik 281,03 mg GAE/l, dan flavonoid 163,06 mg QE/l. Rasio ini digunakan pada tahap selanjutnya untuk penentuan konsentrasi susu skim (6, 8, dan 10%) dan konsentrasi kultur starter Lactobacillus bulgaricus : Streptococcus thermophillus 1:1 (3, 5, dan 7% [b/v]) dalam pembuatan yoghurt. Analisis pH, Total Asam Tertitrasi (TAT), total Bakteri Asam Laktat (BAL), viskositas, dan uji koliform menjadi parameter acuan untuk menentukan susu skim 6% dan kultur starter 7% sebagai konsentrasi yang memberikan hasil analisis terbaik. Yoghurt bit merah dengan pH 4,12, TAT 0,78%, total BAL 2,8 x 1010 cfu/ml, viskositas 1568,00 cps, dan tanpa pertumbuhan koliform selanjutnya dianalisis aktivitas antioksidan (IC50), total flavonoid, total fenolik, proksimat, toksisitas, dan uji hedonik. Secara berurutan hasil analisis produk 296505,00 ppm (meningkat 316,58.% setelah fermentasi); 85,18 mg QE/ml; 149,24 mg GAE/l; air 87,14%, abu 0,82%, lemak 0,18%, protein 3,21%, karbohidrat (by difference)  8,66%; LC50 747,56 ppm (toksik rendah); dan masih dapat diterima konsumen (hedonik 4,94 dari skala 7). Seluruh penentuan hasil analisis mengacu pada standar nasional dan internasional.
PENGARUH FERMENTASI BAKTERI ASAM LAKTAT TERHADAP AKTIVITAS ANTIOKSIDAN DAN KADAR ANTOSIANIN BUAH DUWET (Syzygium cumini) Kam Natania
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 3, No 2 (2019): NOVEMBER
Publisher : Universitas Pelita Harapan

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

Abstract

Bakteri Asam Laktat memiliki kemampuan untuk menguraikan senyawa fenolik yang berkorelasi terhadap aktivitas antioksidan dari buah dan sayuran. Penelitian ini bertujuan melihat pengaruh perubahan dari senyawa fitokimia dan aktivitas antioksidan dari buah duwet, yang difermentasi dengan beragam jenis bakteri asam laktat. Buah Duwet kaya akan antioksidan, terutama disebabkan oleh kandungan antosianinnya.  Bakteri asam laktat yang digunakan didalam penelitian ini adalah  Lactobacillus plantarum yang  merupakan bakteri asam laktat heterofermentatif dan  Lactobacillus acidophilus bakteri asam laktat yang bersifat homofermentatif dan bakteri asam laktat alami yang berasal dari proses fermentasi garam.  Buah duwet yang sudah difermentasi kemudian di maserasi dengan menggunakan senyawa polar dan kemudian dianalisa kandungan fitokimia dan aktivitas antiosidannya selama 24 hari fermentasi. Dari hasil analisa terlihat jenis bakteri asam laktat dan lama periode fermentasi mempengaruhi perubahan kandungan fitokimia dan aktivitas antioksidan dari buah duwet. Aktivitas antioksidan tertinggi didapatkan dari buah duwet yang difermentasi oleh Lactobacillus plantarum dengan peningkatan aktivitas antioksidan 64.03% lebih tinggi setelah 17 hari fermentasi dan diikuti oleh peningkatan  total fenolik, flavonoid dan antocyanin sebesar  101.11, 123.54, dan 56.34%.
APLIKASI EKSTRAK KULIT KAYU MANIS (Cinnamomum burmanii) UNTUK MENGHAMBAT AKTIVITAS BAKTERI IKAN LELE (Clarias batrachus) Adolf Jan Nexson Parhusip; Lulu Julisa Cynthia
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 3, No 2 (2019): NOVEMBER
Publisher : Universitas Pelita Harapan

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

Abstract

Cinnamon bark (Cinnamomum burmanii) contains antibacterial compounds which are potential in inhibiting a series of pathogenic bacterial and also capable in inhibiting bacterial activity of food products. These compounds are alkaloid, saponin, tannin, phenolic, flavonoid, triterpenoid, and glycoside. This research was conducted through well-diffusion method to determine the antibacterial activities of cinnamon bark extract in inhibiting the growth of pathogenic bacteria such as, P. aeruginosa, S. Typhi, S. aureus, L. monocytogenes, E. coli, S. thermophilus and test the stability of cinnamon bark extract toward salt, sugar, pH, and heat. This research was also conducted to inhibit bacterial activity in catfish with the application of cinnamon bark extract. Cinnamon bark extract was concentrated to 5, 10, 15, and 20% for the well-diffusion method. The selected concentration was 5%, since it resulted in more than 10mm inhibitory diameter on every bacterial test. The selected extract concentration was proceeded to the stability test toward salt, sugar, pH, and heat. Results showed that cinnamon bark extract remained stable within 4% salt solution, 40% sugar solution, pH 4 solution, however it wasn’t stable through 100 0C heating for 15 minutes. The application of cinnamon bark extract on catfish was concentrated to 0MBC, 1MBC, 2MBC, 3MBC within 10, 20, and 30 minutes of immersion time. Results showed that the selected treatment was 3 MBC concentration within 30 minutes of immersion time, since it resulted in TVBN value (9,69±0,164 mgN/50g), TMA value (3,87±0,154 mgN/50g), TPC value (3,23x105 CFU/gram), and pH value (6,421±0,072). In addition, toxicity test was also performed to the selected cinnamon bark extract and it showed that cinnamon bark extract was toxic.
AKTIVITAS INHIBISI EKSTRAK DAUN SEMANGGI AIR (Marsilea crenata) TERHADAP ENZIM HMG-KoA REDUKTASE [INHIBITION ACTIVITIES OF WATER CLOVER (Marsilea crenata) LEAF EXTRACT ON HMG-CoA REDUKASE ENZYME] Hardoko Hardoko; Winny Livianti Gunawan; Ratna Handayani
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 3, No 1 (2019): MAY
Publisher : Universitas Pelita Harapan

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

Abstract

Water clover plants (Marsilea crenata) are often used as vegetables and traditional medicine for high blood pressure, and contain phytochemical compounds that have the potential to reduce cholesterol. The purpose of the study was to determine the potential of water clover leaves as a natural cholesterol-lowering ingredient through inhibition of HMG-KoA enzyme by water clover leaf extract. The research method used was the experimental method with the treatment of leaf conditions (fresh and dry) and a combination of solvent ethyl acetate - methanol (0: 100; 25:75; 50:50; 75:25; 100: 0). The extraction process is carried out by maceration swaying at room temperature. The results showed that dried leaf extract had a higher inhibitory activity of HMG-CoA reductase enzyme than wet leaf extract. Clover leaf extract with methanol solvent results in higher inhibition of HMG-CoA enzyme. The highest inhibitory extract was dried clover leaves extracted using a ratio of 100: 0 ethyl acetate-methanol and had an inhibition value of 95.12% and the same as pravastatin with an inhibition value of 93.06%. The extract contains phenolic phytochemicals, flavonoids, and steroids. The extract had the highest total flavonoids, namely 29.47 ± 0.30 mg QE / g extract. Thus water clover leaves are potentially as cholesterol-lowering natural ingredients.  ABSTRAKTanaman semanggi air (Marsilea crenata) sering dijadikan sayuran dan obat tradisional sakit darah tinggi, serta mengandung senyawa fitokimia yang berpotensi untuk menurunkan kolesterol. Tujuan dari penelitian adalah untuk mengetahui potensi daun semanggi air sebagai bahan alami penurun kolesterol melalui aktivitas penghambatan enzim HMG-KoA oleh ekstrak daun semanggi air. Metode penelitian  yang digunakan adalah metode eksperimen dengan perlakuan kondisi daun (segar  dan kering) dan kombinasi pelarut etil asetat – metanol(0:100; 25:75; 50:50; 75:25; 100:0). Proses ekstraksi dilakukan secara maserasi bergoyang pada suhu ruang.  Hasilnya menunjukkan bahwa ekstrak daun kering mempunyai aktivitas pengahambatan enzim HMG-KoA reduktase lebih tinggi dari pada ekstrak daun basah. Ekstrak daun semanggi dengan pelarut metanol menghasilkan inhibisi enzim HMG-KoA lebih tinggi. Ekstrak yang paling tinggi inhibisinya adalah daun semanggi air kering  yang diekstrak menggunakan rasio pelarut etil asetat-metanol 100 :0 dan mempunyai nilai inhibisi mencapai 95,12% dan sama dengan obat pravastatin dengan nilai inhibisi 93,06%.  Ekstrak tersebut mengandung fitokimia fenolik, flavonoid, dan steroid.  Ekstrak tersebut  memiliki total flavonoid paling tinggi yaitu 29.47±0.30 mg QE/g extract. Dengan demikian daun semanggi air berpotensi sebagai bahan alami penurun kolesterol.        
AKTIVITAS ANTIBAKTERI EKSTRAK DAUN BELIMBING WULUH (Averrhoa bilimbi L.) TERHADAP BAKTERI PATOGEN PANGAN Lucia Crysanthy Soedirga
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 3, No 2 (2019): NOVEMBER
Publisher : Universitas Pelita Harapan

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

Abstract

Antibacterial activity of Averrhoa bilimbi leaves extracts on pathogenic bacteria was observed in this study by using well diffusion method. The leaves were extracted using maceration method with three different solvents, i.e. ethanol (polar), ethyl acetate (semi polar), and hexane (non polar). Moreover, different concentrations (5,10,15,20, and 25%) of bilimbi leaves extract were also observed in this study in order to determine which solvent and concentration gave the highest antibacterial activity against B.cereus, S.aureus, Pseudomonas sp., and Enterobacter sp. Further objectives of this research were to determine the MIC and MBC for each bacteria from the selected extract. The result showed that ethanol extract gave the highest antibacterial activity with inhibition diameter ranging from 2.55 mm for Enterobacter sp. to 12.36 mm for B.cereus. Moreover, MIC and MBC for Gram negative higher than the MIC and MBC for Gram positive.
PEMANFAATAN BAKTERI ASAM LAKTAT PADA MINUMAN FERMENTASI KULIT MELINJO MERAH UNTUK ANTI ASAM URAT PADA TIKUS WISTAR [UTILIZATION OF LACTIC ACID BACTERIA IN RED MELINJO PEEL FERMENTATION DRINKS FOR ANTI URAT ACID ON WISTAR RATS] Adolf J. N. Parhusip; Kaywina Junetta Suraja
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol 3, No 1 (2019): MAY
Publisher : Universitas Pelita Harapan

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

Abstract

Melinjo peel has phytochemical compounds, which can reduce uric acid level in the blood serum. The purpose of this research was to determine the effect of melinjo peel based fermented drink toward the uric acid levels in the blood serum of wistar rats for 21 days. The blood serum was taken and analyzed on day 0, 7, 14, and 21. The fermented drink was made with different concentrations of melinjo peel (2, 4, 6, and 8%), skim milk 4%, and sugar 5%. The fermented drink was added S. thermophilus, L. plantarum, and L. fermentum 4 % (v/v) with the ratio of 2:1:1 and fermented for 12 hours. The products were analyzed for pH, total titratable acidity, total lactic acid bacteria, phenol and flavonoid content. Based on phenolic and flavonoid, the fermented drink with 4% melinjo peel has higher the phenolic and flavonoid content. The fermented drink with 4% melinjo was given to wistar rats to determine the effect of fermented drink to the uric acid level in the blood serum during 21 days. The result showed that the product was able to decrease uric acid on day 7, 14, and 21 in contrast with the control. The application of 4% melinjo peel was able to reduce the uric acid level as much as 27.6±0.85% on day 7, 35.5±0.57% on day 14, and 55.3±2.12% on day 21. On the other hand, allopurinol was shown to reduce the uric acid level as much as 10.2±0.71% on day 7, 37.2±2.12% on day 14, and 45.8±0.85% on day 21. The research was conclude that melinjo peel based fermented drink is more effective to reduce the uric acid level in the blood serum of wistar rats than allopurinol.   ABSTRAKKulit melinjo memiliki komponen fitokimia, yang dapat mengurangi kadar asam urat dalam serum darah. Tujuan dari penelitian ini adalah untuk menentukan pengaruh minuman fermentasi kulit melinjo terhadap kadar asam urat dalam darah pada tikus wistar selama 21 hari. Serum darah diambil dan dianalisis pada hari ke- 0, 7, 14, dan 21. Minuman fermentasi dibuat dengan perbedaan konsentrasi kulit melinjo (2, 4, 6, dan 8%), susu skim 4%, dan gula 5%. Minuman fermentasi ditambahkan dengan kultur S. thermophilus, L. plantarum, dan L. fermentum 4% (v/v) dengan rasio 2:1:1 dan difermentasi selama 12 jam. Analisis produk meliputi pH, total asam tertitrasi, total bakteri asam laktat, kandungan fenol dan flavonoid. Berdasarkan uji fenolik dan flavonoid, minuman fermentasi dengan konsentrasi kulit melinjo 4% memiliki kandungan fenolik dan flavonoid yang lebih tinggi. Minuman fermentasi dengan melinjo 4% diberikan kepada tikus wistar, untuk menentukan pengaruh minuman fermentasi terhadap kadar asam urat didalam serum darah selama 21 hari. Hasil menunjukkan bahwa produk dapat menurunkan  kadar asam urat pada hari ke- 7, 14, dan 21 dengan kontrol. Hasil menunjukkan penggunaan kulit melinjo 4% dapat menurunkan kadar asam urat sebanyak 27,6 ± 0,85% pada hari ke- 7, 35,5 ± 0,57% pada hari ke- 14, dan 55,3 ± 2,12% pada hari ke-21. Di sisi lain, allopurinol dapat menurunkan kadar asam urat sebanyak 10,2 ± 0,71% pada hari ke- 7, 37,2 ± 2,12% pada hari ke- 14, dan 45,8 ± 0,85% pada hari ke-21. Penelitian ini menunjukkan bahwa, minuman fermentasi kulit melinjo lebih efektif dalam menurunkan kadar asam urat dalam serum darah tikus wistar dibandingkan allopurinol.  

Page 3 of 25 | Total Record : 242

 1   2   3   4   5 

Filter by Year

2017 2025


Reset
Filter By Issues
All Issue Vol. 9 No. 1 (2025): NOVEMBER Vol. 8 No. 2 (2025): MAY Vol 8, No 1 (2024): MAY Vol. 8 No. 1 (2024): NOVEMBER Vol. 7 No. 2 (2024): MAY Vol 7, No 2 (2023): NOVEMBER Vol. 7 No. 1 (2023): NOVEMBER Vol 7, No 1 (2023): May Vol. 6 No. 2 (2023): MAY Vol 6, No 2 (2022): NOVEMBER Vol. 6 No. 1 (2022): NOVEMBER Vol 6, No 1 (2022): MAY Vol. 5 No. 2 (2022): MAY Vol 5, No 2 (2021): NOVEMBER Vol. 5 No. 1 (2021): NOVEMBER Vol 5, No 1 (2021): MAY Vol. 4 No. 2 (2021): MAY Vol 4, No 2 (2020): NOVEMBER Vol 4, No 1 (2020): MAY Vol. 4 No. 1 (2020): NOVEMBER Vol. 3 No. 2 (2020): MAY Vol 3, No 2 (2019): NOVEMBER Vol. 3 No. 1 (2019): NOVEMBER Vol 3, No 1 (2019): MAY Vol. 2 No. 2 (2019): MAY Vol 2, No 2 (2018): NOVEMBER Vol. 2 No. 1 (2018): NOVEMBER Vol 2, No 1 (2018): May Vol. 1 No. 2 (2018): MAY Vol. 1 No. 1 (2017): NOVEMBER Vol 1, No 1 (2017): November More Issue