scholarly journals Penggunaan Zat Pewarna Sintetis pada Sirup Yang Dijual di Pasar Modern Kota Makassar

2018 ◽  
Vol 9 (2) ◽  
pp. 11-17
Author(s):  
Baharuddin Sunu
Keyword(s):  
Food Safety ◽  
Food Additives ◽  
Test Results ◽  
Food Ingredients ◽  
Is Research ◽  
Quantitative Test ◽  
Food And Beverages ◽  
Market Town ◽  
Coloring Agents ◽  
Picture Type

Salah   satu   masalah   keamanan   pangan   yang   masih   memerlukan   pemecahan masalahnya yaitu penggunaan bahan tambahan pada bahan makanan untuk berbagai keperluan. Diantara beberapa Bahan Tambahan Makanan yang sangat sering digunakan salah satunya adalah  pewarna  makanan.Penelitian zat pewarna pada  sirup  dilakukan karena  mengingat  banyaknya  zat  pewarna  yang  digunakan  sebagai  bahan  tambahan pangan baik yang diizinkan maupun yang tidak diizinkan. Menurut Permenkes RI No.722/Mennkes/Per/IX/1988 tentang Bahan Tambahan  Makanan  bahwa tidak semua zat pewarna  yang digunakan  merupakan  zat pewarna  yang diizinkan. Penelitian  ini adalah penelitian  yang  bersifat deskriptif, yaitu untuk melihat gambaran jenis zat pewarna dan kadar   zat   pewarna  pada   minuman   sirup   yang   dijual di   pasar modern   kota makassar.Hasil  penelitian  menunjukkan  bahwa  dari  5  yang diuji  kualitatif positi mengandung   bahan    tambahan    pangan    yang    diizinkan Permenkes RI. No.722/Menkes/Per/IX/1988. Dan Hasil uji secara  kuantitatif  dari  3  sampel  yang  diuji kadar zat pewarnanya 2 diantaranya  tidak memenuhi syarat yaitu Sirup Kian Jaya 509 mg/L dan Sirup Oranges  Marjan 389 mg/L. Dari hasil  penelitian  yang didapat  maka dapat  disimpulkan  bahwa  5 sampel  sirup  telah  memenuhi  syarat  pada  uji kualitatif. Sedangkan dalam uji kuantitatif 3 sampel sirup yang telah diuji kadarnya 2 diantaranya tidak memenuhi syarat. Bagi konsumen sebaiknya tidak terlalu sering mengkomsumsi makanan dan minuman yang mengandung pewarna sintetis karena dapat berbahaya bagi kesehatan. One of the food safety problems that still requires solving the problem is the use of additional ingredients in food ingredients for various purposes. Among some of the Additional Materials Food that is very often used, one of which is food coloring. The research on coloring substances in syrup is done because  considering  the number  of coloring agents used as food additives both permitted and not permitted. According to RI Minister of Health Regulation No. 722 / Mennkes / Per / IX / 1988 concerning Food Additives that not all coloring agents used are permissible coloring agents. This research is research that isnature descriptive , i.e. for look picture type subst ance dye and grade substance dye   on drinks syrup sold in   the   modern   market   town makassar.  The  results  of the  study  showed  that  from  5  tested  qualitative  positives containing food additives which were allowed by Permenkes RI. No. 722 / Menkes / Per / IX / 1988. And the quantitative test results from 3 samples tested for the coloring agent 2 of them did not meet the requirements, namely Syrup Kian Jaya 509 mg / L and Oranges Syrup  Marjan  389  mg/l. From  the  results  research   obtained   then  could concluded that 5 samples syrup has been meet terms on testqualitative. While in test quantitative 3 samples syrup that has  been tested the  levels  are 2 of them not meet terms. For consumer should not too often consume food and beverages containing dye syntheticbecause could dangerous for healt.

THE INFLUENCE OF INQUIRY AND DISCOVERY LEARNING METHOD AND CREATIVITY LEVEL IN WRITING SKILLS DESCRIPTION IN NAUTIC TARUNA AND TECHNIQUE IN SURABAYA SHIPPING POLYTECHNIC

2020 ◽  
Vol 8 (1) ◽  
Author(s):  
Ni Putu Dian Permata Prasetyaningrum
Keyword(s):  
Quantitative Methods ◽  
Writing Skills ◽  
Discovery Learning ◽  
Learning Method ◽  
Test Results ◽  
Learning Methods ◽  
Is Research ◽  
Investigation Methods ◽  
High Level ◽  
Discovery Method

Surabaya Shipping Polytechnic emphasizes on certain areas of expertise that Taruna must possess. This is the basis after graduating from shipping polytechnics, cadets must have expertise and skills. The purpose of this study was to study the effect of inquiry, discovery learning, and creativity levels on the ability to write descriptive essays on nautical and technical cadets at Surabaya Shipping Polytechnic. This type of research is research. This research uses quantitative methods using experiments. The location used in this research is Surabaya Shipping Polytechnic. The subjects in this study were the cadets of the Nautika A, Nautika B, Teknika A, and Teknika B. classes. Based on the results of the research and discussion, the following conclusions are obtained: There are those that can be solved looking for description essays in the cadets. learning discovery method. The test results show better investigation methods than the discovery of learning, There is a difference in the ability to write a description essay about cadets who have a high level of creativity with cadets who have a low level of creativity, the test results show better who have a high level of creativity, there are related with learning methods and descriptions of the ability to write essay descriptions, the test results show learning methods and creativity descriptions of the ability to write essay descriptions.

PENINGKATAN FLUENCY DAN ELABORATION DENGAN MODIFIED FREE INQUIRY

EDUDEENA ◽  
2017 ◽  
Vol 1 (1) ◽  
Author(s):  
Agus Miftakus Surur
Keyword(s):  
Research Method ◽  
Positive Response ◽  
Lesson Plan ◽  
Class Action ◽  
Material Research ◽  
Test Results ◽  
Student Activity ◽  
Free Inquiry ◽  
Is Research ◽  
Research Type

Researchers chose a modified free inquiry model to help improve students’ fluency and elaboration. The purpose of this research is to know the application of modified free inquiry which can improve the student’s fluency and elaboration of students’ thinking on trigonometric material. Research method in this research is qualitative research method and research type is research of class action. The data in this study were obtained from the results of validation, test results, observation of teacher and student activity, and interview result, then apply data triangulation and theory to check the validity of data. The results showed an increase in fluency and elaboration in students. This means that a modified free inquiry model can help improve students’ fluency and elaboration in trigonometric learning. The results are supported by the observation of teacher and student activity that is in accordance with the lesson plan and also the result of the interview which get positive response from the students.Keywords: modified free inquiry, fluency and elaboration, mathematics

PENGEMBANGAN PERANGKAT PEMBELAJARAN MENGGUNAKAN PENDEKATAN CONTEXTUAL TEACHING AND LEARNING (CTL) DENGAN INTEGRASI NILAI-NILAI KARAKTER DI SMAN I TUGUMULYO

2014 ◽  
Vol 13 (3) ◽  
Author(s):  
Sri Wahyu Widyaningsih ◽  
Irfan Yusuf
Keyword(s):  
Teaching And Learning ◽  
Lesson Plan ◽  
Development Stage ◽  
Design Stage ◽  
Learning Tools ◽  
Test Results ◽  
Learning Materials ◽  
Is Research ◽  
Efficacy Trials

<p>The research is motivated not yet using CTL approach. In addition, the study provided yet foster the character value of students. This study aimed to the development of learning materials by using CTL approach with the integration of character value are valid, practical, and effective. The type of this research is research and development by using 4-D models. The stages of this research are define, design, and development. The define stage consists of analyzing of curriculum, students, and concept. Then, the learning materials as lesson plan, handout, student’s worksheet, and evaluation, were designed at design stage. The development stage was doing validity, practicality, and effectiveness test. The data of this research was collected by using validation instruments, questionnaire of students and teacher, observation and test instruments. The result of research with validity of the test results showed that the syllabus, lesson plans, teaching materials, worksheets and assessment sheets (cognitive, affective and psychomotor) developed very valid. The test results showed that the learning practicalities developed very practical. Based on the results of efficacy trials, it was stated that the developed learning very effectively used as learning tools are developed to improve the activity and competence of students in the cognitive, affective and psychomotor and behavioral character. And Those, learning materials by using CTL approach with the integration of character values are classification of very valid, very practical, and effective.</p>

PENGEMBANGAN MEDIA PEMBELAJARAN INTERAKTIF BERBASIS ADOBE FLASH CS3 PROFESSIONAL PADA MATERI PENYAJIAN DATA

2020 ◽  
Vol 2 (2) ◽  
pp. 70-76
Author(s):  
Savitri Septiara Pratiwi ◽  
Ana Setiani ◽  
Novi Andri Nurcahyono
Keyword(s):  
Data Analysis ◽  
Junior High School ◽  
Random Sampling ◽  
Interactive Learning ◽  
Simple Random Sampling ◽  
Mathematical Understanding ◽  
Test Results ◽  
Analysis Techniques ◽  
Adobe Flash ◽  
Is Research

The purpose of this research are : 1) knowing the process of developing interactive with using Adobe Flash CS3 Professional media, 2) knowing the effectiveness of interactive learning with using Adobe Flash CS3 Professional media, 3). knowing the ability of students' mathematical understanding after using the Adobe Flash CS3 Professional media. The type of research is Research and Development (R & D) with One-Group Pretest-Posttest. The research was conducted at Mardi Waluya 2 Sukabumi Junior High School in the 2018/2019 semester event. The writer take the population of this study is on VII class. The sample used simple random sampling and for the instruments used were validation questionnaires media and tests. Data analysis techniques are using the Likert scale for validation questionnaires media, using the T test to determine effectiveness, and N-Gain to determine the increase in students' mathematical understanding skills. Interactive learning media are valued by media experts and material experts, with the results obtained that are valid so that they can be used in learning. The results of the effectiveness test are Thit (8.78)> T table (1,699) with a significant level used which is 5%. With high criteria of N-Gain test results are 75.61. Based on the results of these studies, interactive learning with using Adobe Flash CS3 Professional media can be effective in learning and can improve students' of mathematical understanding skills.

scholarly journals By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts

Molecules ◽  
2019 ◽  
Vol 25 (1) ◽  
pp. 70 ◽  
Author(s):  
Natália Conceição ◽  
Bianca R. Albuquerque ◽  
Carla Pereira ◽  
Rúbia C. G. Corrêa ◽  
Camila B. Lopes ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Food System ◽  
Food Additives ◽  
Added Value ◽  
Phenolic Profile ◽  
Food Ingredients ◽  
Myrciaria Dubia ◽  
By Products ◽  
Fruit Part

Camu-camu (Myrciaria dubia (Kunth) McVaugh) is a fruit economically relevant to the Amazon region, mostly consumed in the form of processed pulp. Our aim was to perform an unprecedented comparative study on the chemical composition and bioactivities of the camu-camu pulp and industrial bio-residues (peel and seed), and then the most promising fruit part was further explored as a functionalized ingredient in yogurt. A total of twenty-three phenolic compounds were identified, with myricetin-O-pentoside and cyanindin-3-O-glucoside being the main compounds in peels, followed by p-coumaroyl hexoside in the pulp, and ellagic acid in the seeds. The peel displayed the richest phenolic profile among samples, as well as the most significant antibacterial (MICs = 0.625–10 mg/mL) and anti-proliferative (GI50 = 180 µg/mL against HeLa cells) activities. For this reason, it was selected to be introduced in a food system (yogurt). Taken together, our results suggest the possibility of using the camu-camu peel as a source of food additives.

Analisis Kadar Siklamat Pada Selai Tidak Bermerek Yang Dijual Di Pasar Tradisional Kota Makassar

Lontara ◽  
2020 ◽  
Vol 1 (2) ◽  
pp. 65-72
Author(s):  
Muawanah Muawanah ◽  
Nurhidayat Nurhidayat ◽  
Nur Qadri Rasyid ◽  
Susi Susanti
Keyword(s):  
Random Sampling ◽  
Food Additives ◽  
Gravimetric Method ◽  
Sampling Technique ◽  
Simple Random Sampling ◽  
Laboratory Observation ◽  
Two Samples ◽  
Market Town ◽  
Traditional Market ◽  
Semi Solid

The jam is a semi-solid food made from fruit or other processed product. The manufacturing process can add food additives (BTP), one of which is artificial sweeteners such as cyclamate. Cyclamate can be harmful to health if consumed in levels that exceed the maximum limit.The purpose of this research was to identificate and determine the cyclamate content of unbranded jam in the traditional market town of makassar. The type of research used is laboratory observation with simple random sampling technique. This research  was conducted qualitatively (depositional method) and quantitatively (gravimetric method). Based on the results of the research from 7 (seven) samples of unmerck jam there were 2 (two) positive samples containing cyclamate with cyclamate levels obtained, namely the K sample 0f 42.273,78 mg/kg and sample T3 of 49, 822. 67 mg/kg. In this study it can be concluded that 2 (two) samples of unbranded jam contained cyclamate levels that exceed the maximum limit set by BPOM No. 4 of 2014, namely 1000 mg/kg and so it is not safe for consumption.

Parental Perception of the Role of Color Additives in Food on Children's Behavior in Jazan Region of Saudi Arabia

2020 ◽  
Vol 19 (3) ◽  
pp. 308-311
Author(s):  
Hafiz A. Makeen ◽  
Saad S. Alqahtani ◽  
Nawazish Alam ◽  
Santhosh J. Menachery ◽  
Rabea M. Ageeli ◽  
...  
Keyword(s):  
Saudi Arabia ◽  
Harmful Effect ◽  
Cross Sectional Study ◽  
Cross Sectional ◽  
Children's Behavior ◽  
Food And Beverages ◽  
Validated Questionnaire ◽  
Level Of Knowledge ◽  
Coloring Agents ◽  
Artificial Food Colors

Natural and artificial food colors are widely used in a variety of food products. This study was designed to assess the awareness and perception of coloring agents present in food and beverages on children's behavior among people of Jazan, Saudi Arabia. A cross-sectional study was conducted on representative samples of 387 married people from different places in Jazan region of Saudi Arabia from August to December 2019. The study utilized a validated questionnaire consisting of 12 questions to gather the information from 387 participants (52.9% males and 47.03% females). Approximately 77% were young adults; belong to age group of 26-45 years (P = 0.000). Majority (40.5%) of them had four or more children (P = 0.000). While significant level of knowledge about the use of foods and beverages containing coloring agent was found in the participants (P = 0.001), they were not aware that it may affect the child's health. Only 24.7% were able to tell the name of a coloring agent (P = 0.001). Significant percentage (88.9%) of parents reported about child hyperactivity after consumption of specific type of food and beverages, particularly fizzy drinks (35.61%), chocolates (31.82%), and sweets and candy (30.3%). Target populations were considered to be aware of presence of coloring agent in food and beverages used by their children regularly but they are not much aware of its harmful effect on long-term use.

Use of Bacteriocins in Food: Regulatory Considerations

1996 ◽  
Vol 59 (13) ◽  
pp. 72-77 ◽  
Author(s):  
F. OWEN FIELDS
Keyword(s):  
Environmental Protection Agency ◽  
Fruits And Vegetables ◽  
Food Additives ◽  
Meat Products ◽  
Food Ingredients ◽  
Suitability Assessment ◽  
Scientific Principles ◽  
Definition Of ◽  
Inspection Service ◽  
Premarket Approval

ABSTRACT The authority under which a given bacteriocin will be regulated for use in food will depend on the foods in which it is used and the purpose for which it is used. Use of (i) purified bacteriocins, (ii) cells producing bacteriocins, or (iii) genetic expression of bacteriocins in food-producing organisms to serve a preservative effect in processed foods are under the jurisdiction of the Food and Drug Administration (FDA) and are regulated as food ingredients under the Federal Food, Drug, and Cosmetic Act (FFDCA). Under the FFDCA, those substances that are generally recognized as safe (GRAS) by qualified experts (either based on scientific principles or because they have been historically and safely present in food) are exempt from mandatory premarket approval. Substances used in processed food that are not GRAS are defined as “food additives” under the FFDCA and require premarket approval by the FDA. Bacteriocins used in meat products will require an additional suitability assessment by the U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS). Bacteriocins which are used on whole fruits or vegetables (or genetically expressed in whole fruits and vegetables and intended to act in the whole food) fall within the definition of “pesticide” found in the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA) and are therefore regulated by the Environmental Protection Agency (EPA). Bacteriocins which are genetically expressed in food-producing domestic animals may be regulated as animal drugs if they are intended for use in preventing disease in animals.

scholarly journals Statistical Analysis for Evaluating Natural Yellow Coloring Agents from Peel of Local Fruits in Malang: Mangosteen, Honey Pineapple and Red Dragon Fruits

2019 ◽  
Vol 1 (2) ◽  
pp. 49 ◽  
Author(s):  
Yehezkiel Steven Kurniawan ◽  
Marcelinus Alfasisurya Setya Adhiwibawa ◽  
Edi Setiyono ◽  
Muhammad Riza Ghulam Fahmi ◽  
Hendrik Oktendy Lintang
Keyword(s):  
Statistical Analysis ◽  
Color Space ◽  
Principal Component ◽  
Ethanolic Extract ◽  
Test Results ◽  
Pca Analysis ◽  
Dragon Fruit ◽  
Yellow Pigments ◽  
Coloring Agents ◽  
Acetone Extracts

In the present work, a comprehensive statistical analysis was performed to evaluate the potential application of peel of local fruits from Malang, i.e. mangosteen, honey pineapple and red dragon fruits for natural yellow coloring agents. The yellow pigments from those fruit peels were extracted through a simple maceration method using distilled water, acetone and ethanol as the solvents. The CIE color space of the extracts was measured to obtain L*, a* and b* values. The obtained data were further analyzed using Principal Component Analysis (PCA), Multivariate Analysis of Variance (MANOVA) and Duncan Test to determine the most potent natural yellow coloring agent. All the extracts were appeared as mild to strong yellow liquid except for acetone extract for the peel of red dragon fruit extracts. From the CIE color space and PCA analysis, either ethanolic or acetone extracts of mangosteen appears as a strong yellow liquid and they are statistically not different. Interestingly, the MANOVA and Duncan test results are able to distinguish that the ethanolic extract of mangosteens’ peel as the best candidate for natural yellow coloring agents because of its lowest L* and also highest b* variable values.

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