Indonesian Journal of Applied Research (IJAR)

The Efficacy of Channa Striata Extract Administration in Improving Albumin and Creatinine Levels in Sepsis Patients in the Intensive Care UnitThe Efficacy of Channa Striata Extract Administration in Improving Albumin and Creatinine Levels in Sepsis Patien

2024-04-29T04:22:59+00:00

Albumin levels in the blood are an indicator for assessing the severity of sepsis. In sepsis patients, administering albumin extract from Channa striata has better potential to replace Human Albumin by 20%. This study aims to determine the role of Channa striata extract (CSE) in improving albumin and creatinine in sepsis patients. This research is a quasi-experimental research with a pre-post-test design. Sepsis patients who meet the inclusion and exclusion criteria and sign the informed consent form will be divided into treatment and control groups. Both groups received the same therapy protocol, except for the treatment group, which will be given CSE at a dose of 5gr, three times a day, for five days. Albumin, creatinine, and SOFA score measurements will be taken before the treatment and on the 7th day. All data will be tabulated and analyzed using statistical software. This study consisted of 2 groups, with a sample size of 20 patients for each group. It was found that the mean age of the research sample was 56.1 + 11.8 years. In the treatment group, there was no decrease in albumin levels before and after (2.76 + 0.41 to 2.76 + 0.40), p=0.952. There was no significant difference in assessing creatinine levels before and after treatment, p>0.05. There was an increase in SOFA score before and after treatment in both groups, p<0.05. Channa striata extract is clinically significant for improving the condition of sepsis patients in the ICU.

Durian Peel Waste As An Alternative Material for Oxalic Acid Using The Nitric Acid Oxidation Method

2024-04-29T04:22:59+00:00

Durian (Durio zibethinus murr) was a tropical fruit from Southeast Asia. Based on the content, the durian peel waste has the potential to be used as a raw material in the process of making oxalic acid. The cellulose content found in durian peel is 50-60%, and there was lignin and starch content of 5% for each. Oxalic acid is an organic compound with the formula C₂H₂O4. This study aimed to determine the effect of nitric acid concentration and oxidation time of durian peel on yield, oxalic acid content, and the quality of the oxalic acid produced. The method used in this study was the oxidation process. The influential variables in the oxidation process with nitric acid were the concentration and heating time. The higher the nitric acid concentration, the greater the % yield of oxalic acid produced. The independent variables used were nitric acid concentration and time. This research used a factorial Completely Randomized Design (CRD) method with two factors, namely nitric acid concentration (HNO3) and reaction time, and nine treatment combinations were obtained. The concentrations used were 3 M, 4 M, and 5 M then the times used were 60, 70, and 80 minutes. The ratio between nitric acid and durian peel was 1:10 with a temperature of 75℃. The optimum yield occurred at a concentration of 4M HNO3 with a heating time of 80 minutes, where the yield obtained was 22.50%. Oxalic acid from a citric acid concentration of 5M and a reaction time of 80 minutes resulted in oxalic acid crystals melting at 98.6˚C. From the results of this analysis, the synthesized oxalic acid has the same characteristics as pure oxalic acid, so it can be concluded that the product produced from this research is oxalic acid and is classified as dihydrate oxalic acid.

Antibacterial Activity of Ethyl Acetat Fraction of Basil Leave (Ocimum Basilicum L) Toward Escherichia Coli Growth

2024-04-29T04:22:59+00:00

Antibiotic resistance to Escherichia coli is commonly found. Several studies have found that basil leaves contain chemical compounds: flavonoids, alkaloids, tannins, and saponins, which act as antibacterials. This research aimed to determine the inhibitory power of the ethyl acetate fraction of basil leaves (Ocimum basilicum L) on the growth of Escherichia coli. This study used a post-test-only control group design. This study contained five groups: one positive control group, one negative control group, and three treatment groups. The treatment group consisted of the ethyl acetate fraction of basil leaves at 12.5% μ, 25% μ, and 50% μ. The control group was a positive control K(+) with co-trimoxazole and a negative control K(-) with 10% Dimethyl Sulfoxide (DMSO). Kruskal walls test was chosen, followed by the Mann-Whitney difference test. In the Kruskal Walls test, a significant difference was found (p-value < 0.050) for basil leaf ethyl acetate fraction treatment. The largest average was obtained, namely the ethyl acetate fraction with a concentration of 12.5%. The Mann-Whitney test was carried out to determine fundamental differences between groups. The results of ethyl acetate fraction showed that the Minimum inhibitory concentration (MIC) for Escherichia coli was 12.5%.

Exploring the Sensory Profile of Stevia Coffee Using Rate-All-That-Apply (RATA) Method and Chemical Analysis

2024-04-29T04:22:59+00:00

Coffee is usually consumed by adding sugar, cream, or milk. Adding these ingredients, especially sugar, can cause new disease problems. The market is starting to look for natural sweeteners that do not cause health problems, such as stevia. The objective of this research was to identify the sensory attributes and chemical components of some variety of stevia coffee formulations. Sensory attributes were identified through a focus group discussion (FGD), and sensory profiling to choose the best formulation was determined using the Rate-All-That-Apply (RATA). The FGD members were nine panelists, while the RATA sensory evaluation used 30 panelists. Chemical analysis carried out includes water (gravimetry), ash (gravimetry), and antioxidant capacity (spectrophotometry). In this research, four distinct formulations of stevia coffee, A1 (0% stevia), A2 (2% stevia), A3 (4% stevia), and A4 (7% stevia), were utilized. Results indicate that varying stevia concentrations significantly influence the resulting coffee's sensory characteristics. Attributes identified through FGD include color (dark brown), aroma (green/leafy, sour, roasted, spicy), taste (acid/sour, sweet, bitter, green, spice) and aftertaste (over, bitter and sweet). Statistical analysis showed that eight out of thirteen sensory attributes had significant differences (p<0.05) among the four samples. Sensory evaluation of the selected sample, A2 (4%), revealed a favorable taste profile characterized by sweetness and sourness. Moreover, the chosen formulation exhibited a notable antioxidant activity level of 83.13%. These findings underscore the potential of stevia coffee as a flavorful and health-conscious alternative, offering valuable insights for product development and consumer acceptance.

The Application of Iron (Fe) from Bay Leaves (Syzgium Polyanthum) in Food Flavoring Powder Formula

2024-04-29T04:23:00+00:00

Anemia caused by iron deficiency is still a nutritional problem in Indonesia. New methods are needed to help increase blood levels of iron by utilizing the habit of people consuming and processing food. Bay leaves (Syzgium polyanthum) offer a potential solution to Indonesia's iron-deficiency anemia issue by utilizing common food consumption habits This research method was a quantitative experiment by finding the best ratio of comparison of the encapsulation leaf extract formula in bay leaves powder and conducted a test of the receipt of the powder formula. The best formula ratio in making powder found in this research was a formula with 4 gr bay leaf extract and seasoning ingredients (10 gr seaweed, 10 gr fried onion, 7 gr white sesame, 5 gr oyster mushrooms, 5 gr sugar, 2 gr salt, 1 gr powder garlic, sesame oil 15 ml, and pepper 0.2 gr. The formula has an iron level (Fe) of 3.2 mg, equivalent to 24.2% RDA.