Media Ilmiah Kesehatan Indonesia

Analysis of Vitamin C in Sambal Orange and Passion Fruit Syrup Using Iodometric Titration Method

2026-01-22T15:05:29+00:00

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.

Identification of Carbohydrate and Glucose Content in Bread Produced by UMKM XYZ

2026-01-22T14:41:48+00:00

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 Sun Protection Factor (SPF) values of Shallot Leaf Extract using UV-Vis Spectroscopy Method

2026-01-22T13:35:10+00:00

A study has been conducted on measuring the sun protection potential of red onion leaf extract with the percentage of pigmentation transmission (%Tp), erythema transmission (%Te), and Sun Protection Factor (SPF) using the UV-Vis Spectrophotometry method. The purpose of this study was to classify the sun protection potential categories of shallot leaf extract. The sunscreen ability test was determined by the calculation method of erythema transmission, pigmentation transmission, and SPF in the wavelength range of 290-320 nm with a distance of 5 nm. From the test, the concentrations of 400 ppm, 600 ppm, 800 ppm, and 1000 ppm were obtained which were included in the Extra Protection category for pigmentation based on the values (%Tp) which were 63.70%, 60.15%, 46.15%, and 47.45%, respectively, all of which were in the Extra Protection category (42 – 86%). The erythema values for each were 63.57%, 59.14%, 45.96%, and 47.31%, respectively. The SPF values were categorized as Minimal Protection with values at concentrations of 400 ppm (1.903), 600 ppm (2.219), 800 ppm (3.284), and 1000 ppm (3.161). The UV protection effectiveness of shallot leaf extract was highly sensitive to pH changes and reached optimum conditions at a pH close to neutral, around 7.07.

Reducing Academic Stress through Exercise: A Study of High School Students

2025-11-26T10:41:46+00:00

Current technological advancements have led to teenagers spending more time sitting and playing with smartphones compared to engaging in physical activities. Physical exercise is a planned and organized activity aimed at improving physical condition. One of the benefits of physical exercise is its ability to reduce stress levels. Teenagers often engage in physical exercise as a strategy to manage stress. This study aims to explore the relationship between exercise habits and stress levels among students at SMAN 1 Giri Taruna Bangsa, Banyuwangi, in 2024. This research utilized a correlational study with a cross-sectional approach. A total of 66 grade XI students were selected through cluster random sampling. The instruments used were the Exercise Habit Questionnaire and the Academic Stress Scale (ASS) questionnaire. The collected data were analyzed using the Spearman Rank correlation in IBM SPSS Statistics v.25. Most respondents reported irregular exercise habits, with 40 respondents (61%) falling into this category. The majority of respondents experienced moderate stress, with 30 respondents (45%) reporting this level. The Sig. 2-tailed value of 0.000 (p < 0.05) indicates a significant relationship between exercise habits and stress levels. Regular exercise provides optimal benefits for the respondents, such as reducing stress. Regular physical activity can be incorporated into daily schedules to achieve these benefits.

ANALISIS KADAR KARBOHIDRAT DAN VISKOSITAS PADA MINUMAN FUNGSIONAL NABATI (KEDELAI DAN JAGUNG) DENGAN VARIASI PENAMBAHAN KACANG HIJAU, KACANG MERAH DAN BERAS MERAH

2025-08-15T02:58:37+00:00

Minuman fungsional dengan bahan dasar nabati dari kombinasi biji-bijian dan kacang-kacangan menjadi salah satu alternatif yang menarik perhatian konsumen karena kandungan gizinya yang kompleks dan manfaat kesehatannya. Tujuan dari penelitian ini adalah menganalisis kadar karbohidrat dan viskositas pada minuman fungsional nabati berbahan dasar kedelai dan jagung dengan variasi penambahan kacang hijau, kacang merah dan beras merah. Metode yang digunakan kuantitatif dengan Rancangan Acak Kelompok faktorial 3x3 dengan dua faktor, yaitu jenis bahan tambahan kacang hijau, kacang merah, beras merah dan waktu pemasakan 20 menit, 25 menit, 30 menit pada suhu 70 ˚C. Analisis kadar karbohidrat dilakukan menggunakan metode Luff-Schoorl, sedangkan viskositas diukur menggunakan viskometer tipe NDJ-9S. Hasil analisis menunjukkan bahwa perlakuan (kacang hijau, 25 menit) menghasilkan kadar karbohidrat tertinggi sebesar 8,8380%. Sedangkan, viskositas terbaik diperoleh pada perlakuan (kacang merah, 25 menit) sebesar 205,33 cP, sesuai dengan standar ideal minuman fungsional (200-400 cP). Hasil uji Analysis of Variance menunjukkan bahwa faktor bahan tambahan, waktu pemasakan dan interaksinya berpengaruh sangat nyata terhadap kadar karbohidrat dan viskositas. Kedua faktor tersebut memengaruhi sifat fisik akhir minuman. Kesimpulannya, kombinasi optimal bahan dan waktu pemasakan sangat penting untuk mencapai kualitas nutrisi dan karakteristik fisik yang optimal dalam minuman fungsional nabati.