Akafarma Repository
Not a member yet
217 research outputs found
Sort by
“Pengaruh Perbedaan Media Perendaman Pada Tepung Umbi Talas dan Kualitas Mutu Tepung Talas (Colocasia Esculenta L. Schott)”.
No full textProcessing taro into flour is an alternative way of processing that has
several advantages, namely increasing shelf life and facilitating the processing of
raw materials. How to test the quality of taro flour with water immersion media
and soaking tape yeast which includes organoleptic, water content, ash content.
Based on the quality requirements of taro flour according to Jurnal Natur
Indonesia 6 (1) 29-33.
Some of the methods used in this study, namely the water content by the
gravimetric method, the ash content using the direct / dry ash method. After
obtaining data from the tests carried out the data is then compared directly with
the requirements. The sample used in this study was 100 grams, each sample was
repeated three times.
The results of research on taro tuber flour.Organoleptis soaking water
with the form of fine powder, distinctive odor of flour, brownish white color. The
media for immersion in the form of yeast tape is in the form of fine powder,
characteristic odor of flour and white. The water content of taro tuber soaking
water and yeast tape meets the requirements of taro tuber flour by 7.8%. For ash
content does not meet the requirements of taro tuber flour by 0.42% both water
immersion and soaking tape yeast.
Keywords: Flour, Taro Tuber, Organoleptic, Moisture Content, Ash Conten
UJI MUTU TEPUNG BIJI DURIAN SEBAGAI BAHAN PANGAN ALTERNATIF BERDASARKAN KADAR AIR DAN KADAR ABU SERTA CEMARAN MIKROBA
No full textDurian (Durio zibethinus murr) is a fruit that is very popular in Indonesia.Raw durian
seeds can be processed in the form of flour and used as a substitute material as a source of
carbohydrates, durian seeds because in there as much as
43.6 grams of carbohydrates per 100
grams.
Objectives
:
to make a durian seed flour and do a test to find out organoleptic, moisture content,
ash and microbial impurities levels based on National standard of Indonesia No. 3751 year 2009
including organolept
ic, moisture content ≤ 14.5%, ash content ≤ 0.70%, ALT ≤ 106 and 104 ≤
AKK.
Methods:
gravimetric water content by the method of gray levels, gravimetric methods, test of
microbial impurities with ALT method as much as 25
-
250 colonies/g are calculated and AK
K 10
-
150 as
many colonies/g are calculated
.
Results:
P1 has organoleptic test results in powder form, characteristic
odor, brown color, water content of 8.594%, ash content of 3.693%, ALT 135 x 102 colonies / gram, AKK
0 colonies / gram. P2 has organolepti
c test results in powder form, characteristic odor, light brown color,
moisture content 8.598%, ash content 3.473%, ALT 9.5 x 101 colony / gram, AKK 28 x 102 colony /
gram. P3 has organoleptic test results in powder form, characteristic odor, brown color,
water content
6,782%, ash content 3,527%, ALT 194 x 101 colony / gram, AKK 11 x 101 colony / gram. Water content
test results 0.70%
.
Conclusions and suggestions:
From the resul
ts of quality testing it can be stated that durian seed flour
meets the quality requirements of Indonesian National Standard No. 3751 in 2009 except ash conte
“Optimasi Formula Gel Ekstrak Kulit Batang Turi (Sesbaniae cortex) dan Uji Aktivitas pada Candida albicans ATCC 10231 dan Staphylococcus aureus ATCC 25923”.
No full textSprue is a common oral mucosal disease. Sprue can be treated in various
ways, both traditional and modern. In general, traditional methods of treatment for
canker sores are considered to be less effective and efficient. Efforts should be
made to create new innovatios in preparations that can provide comfort and ease
of use with gel preparations made with natural ingredients, namely turi bark which
is efficacious in treating sprue. The formulation of the problem raised is whether
the gel preparations from the bark extract (Sesbaniae cortex) can fulfill the
physical evaluation and how the Sesabniae cortex extract gel activity inhibits the
growth of Candida albicans ATCC 10231 and Staphylococcus aureus ATCC
25923.
The products studied were turi bark extract gel preparations consisting of
three formulas with a composition of extracts of 1%, 3%, and 5%. And tested the
physical evaluation consisting of organoleptic test, homogeneity test, pH test, and
scattering power test. Accompanied by an activity test for Candida albicans
ATCC 10231 and Staphylococcus aureus ATCC 25923. Calculation of the
inhibition zone around the paper disc in the activity test way analyzed using One
Way ANOVA.
The results of the study evaluating the physical gel of the turi bark extract
of the three formulas fulfilled the requirements. Organoleptic test produce
different colors of each formula, distinctive smell, and have a half-solid texture.
The homogeneity test shows the three homogeneous formulas. The pH test and
the scattering power test of three formulas had the pH and spreadability that met
the requirements. The activity test showed that the greater the concentration of turi
bark extract, the greater the inhibition zone produced
PERBANDINGAN UJI MUTU TABLET HISAP VITAMIN C MEREK “X” DENGAN DUA VARIAN RASA DI SALAH SATU APOTEK DI KECAMATAN PONOROGO
No full textVitamin C lozenges are drugs circulating in pharmacies and in stores. Many people who
consume vitamin C lozenges because it has a function as the body's defense. The diffe
rence in taste in
vitamin C lozenges also needs to be well known.
Objectives
:
The purpose of this study was to determine
whether or not there were differences in the taste variance that affected the quality of vitamin C lozenges
in terms of chemical analysi
s and physical analysis based on the requirements set by Indonesian
Pharmacopoeia.
Methods:
The sampling technique used in this research
.
Parameters for testing the
quality of lozenges were weight test, friability/friability /fragility test of tablets, tabl
et hardness test, size
uniformity test, weight variability test, and active substance level. In the test of determining the levels of
active substances with the Iodimetry method. Hypothesis testing using Independent T Test statistical
test.
Results:
The res
ults showed that the sample quality test for lemon and strawberry flavors in terms of
six parameters met the requirements that had been set. The results of each quality test meet the
requirements and test levels obtained the value of T count 0.584 at equal
variances assumed and T table
2.306 has a significant value of 0.575 meaning greater than 0.05, then H0 is accepted which means there
is no difference in vitamin C levels in the two variants taste. The requirements used in the assay, weight
variation, wei
ght uniformity, size uniformity are listed in the Indonesian Pharmacopoeia, for the
requirements for hardness and brittleness testing listed in the pharmaceutical industry
requirements.
Conclusions and suggestions:
The results of chemical and physical analy
sis with two
variations of taste did not give a difference in the quality of the tablets. Expected to be more careful in
choosing a drug and pay attention to how it is store
“Pembuatan dan Uji Mutu Tepung dari Kulit Buah Naga Merah (Hylocereus costaricensis)”
No full textRed dragon fruit skin flour (Hylocereus costaricensis) is one of the
fruits cultivated on the island of java such as Jember, Banyuwangi and other
regions. The shape of the is unique and interesting, the skin is red and scaly green
like dragon scales so it is called dragon fruit. Daragon fruit skin can be processed
in the form of flour and used as a base material.This study aims to make dragon
fruit skin flour and to test the organoleptic, water cotent, ash content, and
microbial contamination of Indonesia Nasional Standart No. 3751 year 2009.
Some of the methods used in this study, i.e., gravimetric water content
by the method of gray levels, gravimetric methods, test of microbial impuririets
with ALT method as much as colonies/g are calculated and AKK as many
colonies/g are calculated. After having obtained the data from tests conducted
then compared with data requirements.
Red dragon fruit skin has the organoleptic results powder form,
distinctive smell of dragon fruit skit, brown red, moisture content 6,1%, ash
content 0,5%, ALT 305 colonies/g, AKK 330 colonies/g.The quality of the test
results can be stated that the red dragon fruit skin flour meets requirements of
National standart of Indonesia No. 3751 year 2009 except the grey levels.
Keywords : red dragon fruit skin flour, ash content SNI 3751: 200
“Uji Daya Hambat Daun Wungu (Graptophyllum pictum folium) Sediaan Kering dan Fermentasi dalam Kemasan Celup Terhadap Bakteri Staphylococcus aureus dan Eschericia coli dengan Metode Kirby-bauer”.
No full textWungu leaves is plant wich have many benefit for medicinal. This can be
known with complex chemistry ingridients in there. Wungu leaves widely used by
around people just for hemorrhoids medicine, but after passed time with
development of scince and technology make many research for medicinal.
For this reaserch conducted to find out how to make dried wungu leaves
and that fermentation. For know the inhibition of dried wungu leaves an that
fermentation. For staphylococcus aureus bacterial and Escherichia coli with
Kirby-bawer method to measure the diameter clean area around test solution with
different concentration.
The results obtained from the average test of inhibition of the leaves of
dried Wungu and fermentation against Staphylococcus aureus bacteria are 4gram
(dry) = 20.7 mm, 8 grams (dry) = 24 mm, 12 grams (dry) = 25.7 mm, while
fermentation preparations 4 grams = 23 mm, 8 grams = 25 mm, and 12 grams =
27 mm. For the results of the average inhibition of dried wungu leaves and
fermentation against Escherichia coli bacteria that is 4 grams (dry) = 19.3 mm, 8
grams (dry) = 20.7 mm, 12 grams (dry) = 21.3 mm, while fermentation
preparations 4 grams = 20 mm, 8 grams = 23.3 mm, and 12 grams = 24.3 mm. So
the results obtained from the average test of the inhibition of dried Wungu leaves
and fermentation against Staphylococcus aureus and Escherichia coli bacteria
have the same obstacle response that is very strong
UJI MUTU JENANG KETAN DENGAN PENGAWET NATRIUM BENZOAT DAN TEKNIK PENGOLAHAN TERHADAP KETAHANAN PRODUK SELAMA DUA PULUH LIMA HARI
No full textBackground:
Processed
sticky rice sticks on the market have not used a dose of preservatives
according to BPOM regulation No. No. 36 of 2013. This encourages researchers to carry out various
trials to find the right sticky rice processing technique. This research is a follow
-
u
p study, which had
previously carried out various techniques for making sticky rice jelly. Then one experiment was chosen
which produced sticky rice jenang products which lasted for twenty five days based on organoleptic
observations.
Objective:
To prove t
hat the sticky rice production technique was declared feasible, not
only in terms of organoleptic observations, but also strengthened from the results of the ALT and AKK
studies of the sticky rice jenang products. Variations in observations from this study
consisted of two
methods of processing techniques, namely by steaming on the sixth day and the way not steamed. This
study combines the choice of mixing processing techniques for making sticky rice and additive
preservative sodium benzoate of 500 mg / kg
of material in sticky rice so that the product can last for
twenty
-
five days.
Method:
The sample used in processing sticky rice with a preservative dose of sodium
benzoate 650mg was taken by propotiorne stratified random sampling.
Results:
The conclusion o
f this study is that the organoleptic test for sticky rice can last for twenty
-
five days. The ALT test results did not
meet the requirements and the AKK test results fulfilled the requirements in accordance with PERKA
BPOM Number HK 00.06.1.52.4011 in 2009
.
Conclusions and suggestions:
Test results of sticky rice
jenang products, which previously tested the sticky rice jenang making technique with the addition of
Sodium preservative Benzoat (500mg / kg of material) based on BPOM's PERKA HK Number.
00.06.1.5
2.4011 In 2009, it can be stated as a fairly good technique with a product endurance of up to 25
days based on the results of organoleptic tests, ALT test and AKK test. It can be stated that preservative
Sodium Banzoat with a dose of 500mg / kg of material
, is effective as a preservative in sticky rice jelly,
provided that it is processed with the right technique in the manufacturing proces
PEMERIKSAAN ANGKA LEMPENG TOTAL (ALT) DAN MOST PROBABLE NUMBER (MPN) BAKTERI Escherichia coli PADA ES BATU BALOK DAN ES BATU KRISTAL
No full textIce cubes are widely used by people. Ice cubes on the market are not necessarily safe
for
consumption of low quality and there are many bacteria, one of which is Escherichia coli. Escherichia
coli can cause various diseases such as diarrhea, nausea and vomiting. Therefore, it is necessary to check
the quality of ice stone based on microbio
logical terms.
.
Objectives
:
Thus, the need for quality checks in
terms of Microbiology, based on ice cubes. This research was conducted on a test to see the value of the
number Plate and Most Probable Number of bacteria Escherichia coli on ice cubes ice cr
ystal stones and
beams in accordance with SNI 7388:2009
.
Methods:
Ice Cube samples from Ponorogo were taken using
the Purposive sampling method. Qualitative test in the form of ALT and quantitative in the form of MPN
.
Results:
From the results obtained as
a result of the number of Total Plate on a sample block of ice cubes
is 4511.67 colonies/ml sample on ice and rock crystal was 3378.33 colonies/ml. Of the Total Plate
Number results for samples of ice cubes Ice and rock crystal beams meet the terms. Most P
robabel
Number of bacteria Escherichia coli on ice cubes beams is 31 colonies/g and ice cubes are crystal 7
colonies/g. From the results of the Most Probable Number in the sample did not qualify based on ISO
7388:2009 Limit of Microbial Contamination in Fo
od namely ALT 1 x 10
-
4 colonies/g and MPN < 3/g.
Conclusions and
suggestions
:
Most of the ice cubes circulating in Ponorogo have not fulfilled the
requirements and it is expected that the makers pay more attention to the ingredients and the process of
maki
ng ice cubes, and for consumers to be more careful in consuming
STANDARISASI PARAMETER NON SPESIFIK SIMPLISIA RIMPANG KUNYIT (Curcumae Domestica Rizhoma) DAN TEMULAWAK (Curcuma xanthorrhiza Roxb.) DI KABUPATEN PONOROGO
Full text linkoai:repo.akafarmaponorogo.ac.id:
“Uji Mutu Mie Kering dengan Penambahan Serbuk Daun Kelor (Moringa oleifera folium) sebagai sumber gizi”
No full textNoodles are one type of food favored by the wider community. Noodle
products have now developed with variations in the mixture of flour as the main
raw material with other ingredients such as Moringa leaves. Kelor plants have
been known for centuries as a multi-use, nutrient-dense and medicinal plant.
So that the benefits of Moringa leaves can be felt by the wider community so
that dried noodle products are made with the addition of Moringa leaves, which
quality tests are carried out according to the requirements of the Indonesian
National Standard (SNI). This research was conducted to determine the quality
test of Moringa leaf noodles in accordance with the requirements of the
Indonesian National Standard (SNI) 01-2974-1996 (Organoleptic Test,
Moisture Test, Protein Test, Microba Contamination Test).
The sample in this study is dried Moringa leaf noodles. Moringa leaf dry
noodles were analyzed for quality consisting of organoleptic test, water content
test, protein content test, microbial contamination test (Total Plate Number
(ALT), Yeast Mold Rate (AKK), Most Probability Number (MPN)).
The results of the study on Moringa leaf dry noodles meet the quality
requirements of the Indonesian National Standard (SNI) 01-2974-1996
including organoleptic tests, water content tests, protein content tests,
microbial contamination tests (Total Plate Numbers (ALT), Yeast Molds
(AKK), Most Probability Number (MPN)).
Keywords: Moringa leaf powder, Moringa leaf dried noodles, quality tes