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Artykuły w czasopismach na temat „Soursop juice”

Autor: Grafiati

Data publikacji: 3 czerwca 2025

Data aktualizacji: 31 lipca 2025

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1

Kartika, Dina Puti, I. Dewa Gde Mayun Permana, and Komang Ayu Nocianitri. "PENGARUH PENAMBAHAN SARI BUAH SIRSAK (Annona muricata L.) TERHADAP KARAKTERISTIK YOGURT EDAMAME (Glycine max L.)." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 8, no. 4 (2019): 378. http://dx.doi.org/10.24843/itepa.2019.v08.i04.p04.

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This study aims to determine the effect of soursop juice on the characteristics of edamame yogurt and to determine the optimal concentration of soursop juice to produce edamame yogurt with the best characteristics. This study used a Randomized Block Design (RBD) with the treatment of soursop fruit juice concentration consisting of 5 levels, namely 0%, 5%, 10%, 15% and 20%. Each treatment was repeated 3 times, resulted in 15 experimental units. The data were analyzed by the Analysis of Variance (ANOVA) and if the treatment significantly affected the variables, the Duncan Multiple Range Test (DM

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Ihejieto H. A., Ibegbulem C. O., Ujowundu C. O., and Ukairo D. I. "Antioxidative Potentials of Annona muricata Pulp and Allium cepa Bulb Juices." International Journal of Biochemistry Research & Review 32, no. 8 (2023): 28–38. http://dx.doi.org/10.9734/ijbcrr/2023/v32i8832.

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Aim: To establish the in vitro antioxidative potentials of juice samples of Annona muricata (soursop) fruit pulp and Allium cepa (onion) bulb.  Study Design: The experimental research design was adopted in this study, but without intervention.  Place and Duration of Study: Springboard Laboratories, Awka, Nigeria, in June 2022.  Methodology: Traditional method of juice preparation was used to prepare the juices of the soursop fruit pulp and onion bulb. The parameters assayed for were; ferric reducing antioxidant power (FRAP), nitric oxide, ABTS (2,2'-azino-bis-3-ethylbenzthiaz

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Abdullah, Norazlin, and Nyuk Ling Chin. "Optimising Tropical Fruit Juice Quality Using Thermosonication-Assisted Extraction via Blocked Face-Centered Composite Design." Processes 9, no. 1 (2020): 3. http://dx.doi.org/10.3390/pr9010003.

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Extraction of tropical fruit juice using simple, efficient, and environmentally friendly technologies is gaining importance to produce high quality juices. Juice from pink-fleshed guava, pink-fleshed pomelo, and soursop was extracted using direct and indirect thermosonication methods by varying intensity, time, and temperature, and compared to those extracted using water bath incubation. Improvised models of juice yield, ascorbic acid, and total soluble solids responses were generated by eliminating insignificant model terms of the factors in full quadratic model using backward eliminating pro

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Akemien, N. N., B. O. Adaaja, V. B. Simpson, F. S. Akpan, H. Y. Khidri, and A. A. Gumsu. "Preparation and Nutritional Evaluation of Soursop Juice as Partial Replacement for Dairy Milk in Yoghurt Production." Journal of Applied Sciences and Environmental Management 28, no. 11 (2024): 3573–78. https://doi.org/10.4314/jasem.v28i11.10.

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Nowadays, virtually all major food stores offer a wide selection of plant-based milks made from almonds, oats, cashews, macadamia nuts, coconut and our old friend, the soy-bean. These forms of milk are typically lower in calories than dairy milk, and they do not contain saturated fat. Consequently, the objective of this paper is to investigate the preparation and nutritional evaluation of soursop juice milk as partial replacement for dairy milk in yoghurt production using appropriate standard methods. Data obtained shows that yoghurt enriched with soursop juice received a colour score of 7.57,

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Mat Ali, N. N., F. I. Abu Bakar, M. F. Abu Bakar, et al. "The effect of soursop as fermentable substrate in formulating flavoured water kefir beverage." Food Research 8, Supplementary 5 (2024): 20–25. http://dx.doi.org/10.26656/fr.2017.8(s5).4.

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Water kefir is a fermented sucrose solution from fruits or vegetable juices that produces acidic fermented beverages. This study aimed to explore the usage of soursop pulp as a fermentable substrate to formulate a non-dairy fermented beverage. In this study, fruit juice from soursop was fermented with water kefir grains for 48 hrs at 24°C. The first fermentation of sugary water with water kefir grains was carried out for four days and the second fermentation of the fermented water with soursop juice was carried out for two days at room temperature. The beverage formulations based on soursop co

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Doan, Thi Kieu Tien, Thi Tuyet Nhung Do, Thi Hong Dieu Dang, Ngoc Thanh Nguyen, Thi Ngoc Mi Huynh, and Xuan Phong Huynh. "Study on the appropriate conditions of the soursop (Annona muricata L.) juice fermentation using Saccharomyces cerevisiae RV002." Ministry of Science and Technology, Vietnam 65, no. 5 (2023): 76–80. http://dx.doi.org/10.31276/vjst.65(5).76-80.

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This study aims to survey the appropriate conditions of fermented soursop juice using Saccharomyces cerevisiaeRV200, contributing to diversify the soursop products. The dilution ratios of juice and water (1:1, 1.5:1, and 2:1) were performed to determine the suitable dilution of soursop juice. Besides, the initial fermentation conditions such as total solid contents (19, 22, and 25ºBrix), pH (4.0, 4.5, and 5.0), the yeast contents (0.01, 0.02, and 0.03% w/v), and the fermentation time (24, 48, and 72 hours) were also investigated for fermented soursop juice. The results determined the soursop j

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Hanh, Nguyen Thi, Nguyen Ngoc Cham, Nguyen Thi Trang та Cao Thi Ngoc Anh. "Eﬀect of Low Temperature Storage Period on Some Quality Attributes of Soursop (Annona muricata L.) Juice Fermented using Lactobacillus plantarum and Saccharomyces bayanus". Current Research in Nutrition and Food Science Journal 13, № 1 (2025): 243–57. https://doi.org/10.12944/crnfsj.13.1.16.

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Soursop fruit (Annona muricata L.) is known as a nutritional and biological potential tropical fruit. To our knowledge, no study has been conducted on the changes in quality attributes of multi-strain fermented soursop juice during both ambient and refrigerated temperatures storage. Consequently, this study aimed to investigate the changes of physicochemical properties during 30 days refrigerated storage (4°C) of fermented soursop juice. Following the symbiosis fermentation procedure of Lactobacillus plantarum LB-1 and Saccharomyces bayanus FD-3 for 72 hours, soursop juice then pasteurized at

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8

Selibata, Palijama Putri, Alwi Smith, and H. Sinay. "PERBEDAAN KADAR VITAMIN C DAN LAMA FERMENTASI TERHADAP YOGHURT DENGAN PENAMBAHAN SARI BUAH SIRSAK (ANNONA MURICATA L)." BIOPENDIX: Jurnal Biologi, Pendidikan dan Terapan 4, no. 1 (2017): 44–47. http://dx.doi.org/10.30598/biopendixvol4issue1page44-47.

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Background: Yogurt has a higher nutritional value than fresh milk because of the increase in total solids, so that the content of other nutrients also increases. In addition, yogurt is suitable for people with lactose intolerance or who are intolerant of lactose. One part of the soursop plant that can be used as medicine is fruit. Soursop fruit contains vitamins, dietary fiber, and antioxidant compounds that can function as compounds that can delay, slow down and prevent lipid oxidation. Method: This study was conducted at the Basic Biology and Basic Chemistry Education Laboratory of the

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Maysarah, Aulya, and Rafita Yuniarti. "Transparent Soap Formulation from Soursop Fruit Juice (Annona muricata L.) as a Skin Moisturizer." Indonesian Journal of Science and Pharmacy 2, no. 2 (2024): 41–47. https://doi.org/10.63763/ijsp.v2i2.78.

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Transparent soap preparation formulation from soursop fruit juice (Annona muricata L.) as a skin moisturizer has been carried out. Soursop fruit juice is known to have a high polyphenol compound content and contains a lot of vitamin C which has antioxidant activity. Transparent soap formulation uses soursop fruit juice with concentrations of 20, 30, and 40. Evaluation of transparent soap formulation includes organoleptic tests, water content, foam height, irritation, humidity and preference or hedonic. The results of the moisture test on the blank obtained a difference of 0.66%, while in formu

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10

Djarot, Prasetyorini, and Moerfiah Badar. "FORMULATION AND PRODUCTION OF GRANULE FROM ANNONA MURICATA FRUIT JUICE AS ANTIHYPERTENSIVE INSTANT DRINK." International Journal of Pharmacy and Pharmaceutical Sciences 9, no. 5 (2017): 18. http://dx.doi.org/10.22159/ijpps.2017v9i5.16506.

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Objective: The present study aims to formulate instant granule drink from soursop (Anonna muricata Linn) fruit juice and investigate its antihypertensive effect on Sprague-Dawley rats suffer from level 1 hypertensive disease.Methods: Soursop instant granule was formulated using the wet granulation method, comprising of soursop fruit juice as the main ingredient with the addition of natrium carboxymethyl cellulose (CMC), citric acid, saccharalose, and maltodextrin as excipient and flavoring substances. The obtained granule, then administered orally to natrium chloride (NaCl)-induced hypertensiv

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Sani, Fakhrudin Nasrul, and Annisa Cindy Nurul Afni. "Pengaruh Pemberian Jus Sirsak (Annona Muricata Linn) Terhadap Kadar Asam Urat Pada Lansia Dengan Gout." DINAMIKA KESEHATAN JURNAL KEBIDANAN DAN KEPERAWATAN 10, no. 2 (2019): 634–45. http://dx.doi.org/10.33859/dksm.v10i2.488.

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Latar belakang: gout (pirai) merupakan kelainan metabolisme purin bawaan yang ditandai dengan penimbunan kristal asam urat di sendi. Hal ini menimbulkan arthritis gout akut.Penatalaksanaan secara non farmakologi salah satunya dengan pengobatan tradisional yaitu dengan pemberian jus sirsak. Asamuratsekitar80-85 %diproduksiolehtubuh, sedangkan sisanyaberasaldarimakanan.Kadarasamuratnormalwanitadewasa2,5-5,7 mg.dlpria dewasa 3,4-7,0 mg/ dl dan anak - anak 2,8-4,0 mg/dl.Tujuan: menganalisis pengaruh pemberian jus sirsak terhadap kadar asam urat pada lansia dengan gout. Manfaat Penelitian: meningka

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Agus Widyantara, I. Wayan, Komang Ayu Nocianitri, and Ni Made Indri Hapsari Arihantana. "Pengaruh Lama Fermentasi Terhadap Karakteristik Minuman Probiotik Sari Buah Sirsak (Annona muricata Linn)." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 9, no. 2 (2020): 151. http://dx.doi.org/10.24843/itepa.2020.v09.i02.p05.

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    This research aims to identify the effect of fermentation time on the characteristics of soursop juice (Annona muricata Linn) probiotic drink as well as to determine the specific fermentation time that produces good characteristics of soursop juice probiotic drink. This study used a randomized block design (RBD) of one treatment factor with different periods of fermentation time that consist of 18 hours, 20 hours, 22 hours, 24 hours, and 26 hours. The treatment was repeated 3 times to obtain 15 experimental units. The data was analyzed with analysis of variance (ANO

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Suparlan, Suparlan, Uning Budiharti, and Astu Unadi. "Uji Kinerja Unit Mesin Pasteurisasi Tipe Kontinyu untuk Pengolahan Sari Buah Sirsak." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 8, no. 1 (2019): 10. http://dx.doi.org/10.23960/jtep-l.v8i1.10-19.

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Soursop fruit is one of the horticultural products that are easily damaged after the maturation process. This fruit is generally consumed in the form of fresh ripe or juice. The quality of the fruit is also very diverse and at harvest time the amount is abundant so the selling price tend to be low. One alternative to increase the added value of soursop fruit which the quality is poor and to extend the shelf life can be done through processing into juice. This study aims to test the performance of continuous type pasteurizer unit which has been developed by the Indonesian Center for Agricultura

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Dwiana, Dian, Santoso Ujang Effendi, and Vusva Vaudyah. "Effectiveness of Sirsak Fruit Juice Therapy to Decreasing Elderly Acid Acid Levels in Tresna Werdha Social Beach Pagar Dewa Bengkulu." Jurnal Sains Kesehatan 26, no. 1 (2019): 26–34. http://dx.doi.org/10.37638/jsk.26.1.26-34.

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Uric acid is the end product or a waste product resulting from the metabolism/ breakdown of purines .. The purpose of this study was to determine the effectiveness of Soursop fruit juice therapy to decrease uric acid levels in the Elderly Social Institution Tresna Werdha Pagar Dewa Bengkulu year 2018. The design of this Penenlitian pre- experimental. The population in this study who had the Uric Acid in Elderly Social Institution Tresna Pagar Dewa Bengkulu which amount 17 people. The sampling technique used Total sampling technique. Collecting data in this study is the observation uric acid le

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Argo, B. D., and F. A. Amaliyah. "Optimization of temperature and pasteurization time of soursop juice (Annona muricata) by response surface methodology in pilot scale." IOP Conference Series: Earth and Environmental Science 924, no. 1 (2021): 012043. http://dx.doi.org/10.1088/1755-1315/924/1/012043.

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Abstract Interest in soursop and its derivatives has increased over time, with many scientific articles reporting its health benefits. Several recent studies reported the presence of bioactive compounds and phytochemicals from soursop juice. However, climatic fruit tends to have different post-harvest handling than others. A series of processes from harvesting to extraction played an important role in its final product. The thermal inactivation of the PPO enzyme, which causes brownish color, can be used to improve the quality of soursop juice. This process can be carried out using the MTLT (Mi

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Owoh, Sandra. "Production of Wine from Soursop Fruit Pulp for Entrepreneurship and Economic Sustainability in Rivers State, Nigeria." International Journal of Home Economics, Hospitality and Allied Research 1, no. 2 (2022): 447–64. http://dx.doi.org/10.57012/ijhhr.v1n2.026.

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The role of fruits in the human diet is well established due to various important nutritive and biologically active components intrinsic to fruits. Consequently, fruit wines tend to preserve these components, along with developing new desirable ones in the final product. Wine contains most of the nutrients present in the original fruit juice. The production of fruit wines is growing steadily in recent years, driven by the demand for new functional products. Soursop has a short shelf life under the prevailing temperature and humidity conditions. This results in to waste of fruits because of poo

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Owoh, Sandra. "Production of Wine from Soursop Fruit Pulp for Entrepreneurship and Economic Sustainability in Rivers State, Nigeria." International Journal of Home Economics, Hospitality and Allied Research 1, no. 2 (2022): 447–64. https://doi.org/10.57012/ijhhr.v1n2.026.

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<strong>Abstract: </strong>The role of fruits in the human diet is well established due to various important nutritive and biologically active components intrinsic to fruits. Consequently, fruit wines tend to preserve these components, along with developing new desirable ones in the final product. Wine contains most of the nutrients present in the original fruit juice. The production of fruit wines is growing steadily in recent years, driven by the demand for new functional products. Soursop has a short shelf life under the prevailing temperature and humidity conditions. This results in t

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Nurdiana Zaenal, Novida Ariani, and Intan Zahiroh. "Pengaruh Pemberian Jus Buah Sirsak (Annona Muricata Linn) Terhadap Kadar Malondialdehyde (MDA) Plasenta Tikus Putih Strain Wistar (Rattus novergicus) Bunting dengan Paparan Asap Rokok)." Jurnal Multidisiplin Madani 2, no. 7 (2022): 2999–3006. http://dx.doi.org/10.55927/mudima.v2i7.607.

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Cigarettes contain many toxic free radicals and reactive oxygen species (ROS) which can trigger cell membrane lipids, proteins, enzymes, and DNA to undergo oxidative damage. The amount of ROS (reactive oxygen species) during pregnancy can increase if pregnant women are exposed to cigarette smoke which are toxic due to the risk of oxidative stress so as to form Malondialdehyde (MDA) compounds caused by lipid peroxidation. Lipid peroxidation and increased levels of MDA can cause damage to cell membranes, one of which is the placental endothelial cell membrane. The content of vitamin C and suffic

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Prastanti, Ryan Hani, Nurdiana Nurdiana, and Mustika Dewi. "The Effect of Giving Soursop Fruit Juice (Annona muricata, L.) on Hemoglobin Levels in Wistar Bunting Strain Rats Exposed to Cigarette Smoke." Journal of Issues in Midwifery 8, no. 2 (2024): 79–85. http://dx.doi.org/10.21776/ub.joim.2024.008.02.4.

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Background: Anemia in pregnancy can be caused by exposure to cigarette. A large number of free radicals can cause the number of erythrocytes to decrease. It takes a component to neutralize free radicals, namely antioxidants obtained from various fruits. Soursop contains sources of antioxidants such as flavonoid compounds, polyphenols, and vitamin C. Researchers want to know whether soursop juice can be used as an alternative antioxidant to prevent the decrease in hemoglobin levels of pregnant women. Objective: To determine the effect of giving soursop juice on hemoglobin levels of pregnant whi

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Listyaningsih, Enik, and Kristara Marta Risa. "EFEKTIVITAS JUS SIRSAK DAN JUS NANAS TERHADAP KADAR ASAM URAT PADA LANSIA DI RW 13 MALANGANM KELURAHAN GIWANGAN, KECAMATAN UMBULHARJO YOGYAKARTA TAHUN 2018." Jurnal Kesehatan 7, no. 1 (2019): 37–42. http://dx.doi.org/10.35913/jk.v7i1.129.

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Latar Belakang: Lanjut usia dipandang sebagai masa degeneratif biologis yang ditandai dengan penurunan berbagai organ, fungsi, dan sistem tubuh. Pengaruh proses penuaan menimbulkan berbagai masalah kesehatan salah satunya asam urat. Prevalensi asam urat pada lansia di Indonesia diperkirakan 1,613 per 100.000 orang. Kadar asam urat dapat diturunkan dengan mengkonsumsi buah dalam bentuk jus. Banyak orang yang tidak memahami khasiat dan kandungan buah sirsak dan nanas. Buah sirsak dapat menjadi obat asam urat alami yang baik. Buah sirsak memiliki kandungan serat, anti-oksidan. Antioksidan dalam b

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Arbaisah, S. M., B. A. Asbi, A. H. Junainah, B. Jamilah, and J. F. Kennedy. "Soursop pectinesterases: thermostability and effect on cloud stability of soursop juice." Carbohydrate Polymers 34, no. 3 (1997): 177–82. http://dx.doi.org/10.1016/s0144-8617(97)00050-7.

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Dwi Argo, Bambang, Reydita Claudy Islami, and Nurul Hidayatul Khoir. "Effect of pasteurization time and temperature on the physico-biochemical properties of soursop (Annona muricata L.) juice." Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering 7, no. 2 (2024): 183–93. http://dx.doi.org/10.21776/ub.afssaae.2024.007.02.7.

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This study aimed to determine the effect of pasteurization time and temperature on soursop juice characteristics. Soursop (Anonna muricata L.), a climacteric fruit, is a high source of natural antioxidants and contains polyphenol oxidase (PPO) enzyme, which causes browning and can reduce the phenol content in fruit which can reduce antioxidant activity. The pasteurization process was carried out to inactivate PPO in soursop juice production. Soursop juice was prepared from soursop fruit pulp pasteurized at temperatures (56, 62, 68, 74, and 80 oC) for various pasteurization times (5, 10, and 15

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Ibegbulem C. O., Ujowundu C. O., Ukairo D. I., and Ihejieto H. A. "Effect of Allium cepa (Onion) Bulb and Annona muricata (Soursop) Pulp Juices on Body Weight, Prostate Weight, Selected Hormones and Prostate-Specific Antigen (PSA) in Testosterone and Oestradiol-Induced Benign Prostatic Hyperplasia in Albino Rats." Asian Journal of Research in Biochemistry 13, no. 3 (2023): 94–103. http://dx.doi.org/10.9734/ajrb/2023/v13i3264.

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Aim: This study investigated the effect of soursop pulp and onion bulb juice samples on body weight, prostate weight (PW), percentage prostate increase inhibition (PPII), dihydrotestosterone (DHT), testosterone (T), prolactin and PSA levels in testosterone and oestradiol-induced BPH in albino rats. Study Design: The simple random design was used in this study. Place and Duration of Study: Dave Research House, Federal University of Technology, Owerri, Nigeria, between April 2022 and July 2022. Methodology: Fifty-four (54) male albino rats were randomly distributed into 9 group

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Rini, Agnes Prina, Komang Ayu Nocianitri, and Ni Made Indri Hapsari. "VIABILITAS Lactobacillus sp F213 PADA BERBAGAI MINUMAN SARI BUAH PROBIOTIK SELAMA PENYIMPANAN." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 8, no. 4 (2019): 408. http://dx.doi.org/10.24843/itepa.2019.v08.i04.p07.

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Lactobacillus sp F213 (LbF213) is a lactic acid bacterium isolated from a healthy baby feces, which has been proven as a probiotic bacteria because it is resistant to low pH, bile salts, digestive enzymes, able to aggregate, attach and colonize the intestine, and interact against E. coli. This study aims to determine the viability of probiotic bacteria LbF213 on various juices during storage. The fruits used in this study were soursop, tamarillo, orange, and pomello. This study used a descriptive comparative method experimental design. The variables observed were total LAB, total sugar, total

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Fransiska, Eva, Anny Sartika Daulay, Ridwanto Ridwanto, and Rafita Yuniarti. "Antioxidant Activity of Fresh Decinte, Fresh Sari, and Fresh Ethanol Extract of Soursop (Annona muricata L.) Leaves Using DPPH Method." PCJN Pharmaceutical and Clinical Journal of Nusantara 2, no. 01 (2023): 10–18. http://dx.doi.org/10.58549/pcjn.v2i01.60.

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Antioxidants are compounds that are able to ward off or reduce free radicals in the body so that they can prevent several diseases. Soursop leaves (Annona muricata L.) are used as a traditional herbal medicine to prevent or treat cancer, as well as a natural antioxidant, which is usually used by people by boiling it. The purpose of this study was to look at the phytochemical screening by comparing fresh boiled water, fresh juice, and a fresh extract of soursop leaves, as well as test the antioxidant activity with the addition of DPPH (1,1-diphenyl-2-picrylhydrazyl) and measured using a UV-Vis

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Rahmawati, Rahmawati, A. Muflihunna, and Meigita Amalia. "ANALISIS AKTIVITAS PERLINDUNGAN SINAR UV SARI BUAH SIRSAK (Annona muricata L.) BERDASARKAN NILAI SUN PROTECTION FACTOR (SPF) SECARA SPEKTROFOTOMETRI UV-VIS." Jurnal Fitofarmaka Indonesia 5, no. 2 (2018): 284–88. http://dx.doi.org/10.33096/jffi.v5i2.412.

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Sunlight contains UV rays that adversely affect the skin. These adverse effects can be minimized by the use of UV protective materials, both natural and synthetic. Soursop fruit (Annona muricata L.) has a high content of polyphenol compounds, some vitamins such as vitamin C, B1 and B2. This study aims to determine the activity of UV light protection on soursop juice (Annona muricata L.) by using Sun Protection Factor (SPF) calculation. The measurement of SPF values using the UV-Vis spectrophotometric method in the wavelength range from 290-320 nm. The results showed that soursop juice (Annona

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Stephanie, Clara Akpeji, Christianah Adebayo-Tayo Bukola, Fawzhia Sanusi Jadesola, and Omoniyi Alao Solomon. "Production and Properties of Probioticic Soursop Juice Using Pediococcus pentosaceus LBF2 as Starter." International Journal of Biochemistry Research & Review 17, no. 2 (2017): 1–10. https://doi.org/10.9734/IJBCRR/2017/32954.

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<strong>Aims:</strong> Production of probiotic soursop juice and determination of properties of the juice samples for 3 weeks of storage at 4°C. <strong>Study Design:</strong> To determine the properties of soursop juice produced using <em>Pediococcus pentosaceus</em> LBF2 as starter culture. <strong>Place and Duration of Study:</strong> Department of Microbiology, University of Ibadan, Ibadan, Oyo state, Nigeria between July to December 2016. <strong>Methodology:</strong> Production of soursop juice using <em>Pediococcus pentosaceus</em> LBF2 as probiotic starter and determination of viabilit

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Fidyasari, Ambar, Sentot Joko Raharjo, and Melani Setyowati. "UJI TOKSISITAS AKUT MINUMAN PROBIOTIK SIRSAK GUNUNG (Annona montana Macf.) DENGAN METODE BSLT (Brine Shrimp Lethality Test)." Jurnal Inovasi Penelitian 1, no. 5 (2020): 941–48. http://dx.doi.org/10.47492/jip.v1i5.174.

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Soursop fruit (Annona montana Macf.) is one of the plants can be used as as traditional medicine. This plant contains terpenoid and acetogenin which can cause toxicity. The fruit has a flavor that is tasteless so the innovation becomes probiotic drinks. This drink has been proven as an antioxidant, antibacterial, antihyperuricemia and antidiarrheal. The aim of this study was to know about acute toxicity of probiotic drink of soursop juice using brine shrimp lethality test method which will be indicated by LC50 value. This study used experimental methods conducted in the Laboratory of Farmakokn

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Dias, Daniely da Rocha Cordeiro, Zilmar Meireles Pimenta Barros, Carlos Brian Oliveira de Carvalho, Fernanda Araújo Honorato, Nonete Barbosa Guerra, and Patrícia Moreira Azoubel. "Effect of sonication on soursop juice quality." LWT - Food Science and Technology 62, no. 1 (2015): 883–89. http://dx.doi.org/10.1016/j.lwt.2014.09.043.

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Pramana, I. Made Manggala, and I. Nyoman Sudiarta. "Pembuatan Selai Dari Kulit Semangka (Citrullus Lanatus) dan Ditambah Sari Buah Sirsak." Jurnal Ilmiah Pariwisata dan Bisnis 2, no. 3 (2023): 778–87. http://dx.doi.org/10.22334/paris.v2i3.367.

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Penelitian ini termasuk penelitian komparatif, yakni perbandingan kualitas selai dengan selai dari kulit semangka (citrullus lanatus) dan ditambah sari buah sirsak. Penelitian ini memakai teknik deskriptif kualitatif dan teknik analisis deskriptif, yang mana teknik deskriptif kualitatif dipakai guna menentukan masa kadaluarsa pada produk dan teknik analisis deskriptif dipakai dalam uji organoleptik (warna, rasa, aroma, dan tekstur). Penelitian ini bertujuan guna mengetahui kualitas selai dari kulit semangka (citrullus lanatus) dan ditambah sari buah sirsak bisa dilihat dari aspek warnanya, ras

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Tryadi Pradipta, A. A. Gd, Komang Ayu Nocianitri, and I. Dewa Gede Mayun Permana. "Pengaruh Konsentrasi Sukrosa Terhadap Karakteristik Minuman Sari Buah Sirsak (Annona muricata Linn) Terfermentasi Dengan Isolat Lactobacillus sp. F213." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 9, no. 2 (2020): 219. http://dx.doi.org/10.24843/itepa.2020.v09.i02.p12.

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   Lactobacillus sp. F213 (LbF213) is a lactic acid bacteria (LAB) that has the potential as a probiotic because it can provide health effects for those who consume it, so it is necessary to make efforts to increase the application of LbF213 in the field of food processing. This study aims to determine the effect of sucrose concentration on the characteristics of fermented soursop juice with LbF213 isolates and get the right concentration of sucrose to produce fermented soursop juice with the best characteristics. The experimental design used was Randomized Block Design with

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Henry-Unaeze, H. N., and C. F. Daniel. "Evaluation of the chemical composition and sensory properties of soursop (Annona muricata) and watermelon (Citrullus lanatus) fruit juices and blends." Journal of Dietitians Association of Nigeria 12 (February 1, 2022): 5–12. http://dx.doi.org/10.4314/jdan.v12i1.2.

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Background: Fresh fruits contain numerous nutrients that are essential for good health. Their highly perishable nature and prevalent poor preservation methods contribute to enormous losses in national income. The combination of different fruits in juice making will reduce spoilage, increase fruit intake, nutrient density and variety in food consumption. Objective: The study evaluated the chemical composition and sensory properties of juices and blends prepared from Soursop (Annona muricata) and Watermelon (Citrullus lanatus) fruits. Materials and methods: Fresh Soursop (S) and Wate

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YUSOF, S., and N. IBRAHIM. "Quality of soursop juice after pectinase enzyme treatment." Food Chemistry 51, no. 1 (1994): 83–88. http://dx.doi.org/10.1016/0308-8146(94)90052-3.

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Pierrette, Ngo Bahebeck, Mohamadou Adamou, Germaine Nnanga Mvondo Estelle, et al. "Effect of the addition of soursop juice (Annona muricata L., 1753) to egg yolk citrate extender on the quality of bull semen." World Journal of Advanced Research and Reviews 22, no. 1 (2024): 1487–93. https://doi.org/10.5281/zenodo.14225632.

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The present study was carried out to investigate the effect of the addition of soursop (<em>Annona muricata L., </em>1753) juice to the citrate-egg yolk extender (EYC) on the quality of cryopreserved bull semen. After pre-evaluation, the semen was distributed in five extenders T1, T2, T3, T4 and T5 containing respectively 0% soursop juice (SJ) (T1), 25% SJ (T2), 50% SJ (T3), 75% SJ (T4), 100% SJ (T5) and microscopic evaluation was performed daily to assess plasma membrane integrity (PMI), progressive motility of spermatozoa (MP) and sperm pH until all sperm were dead. The results indicate

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Dada, Toluwase A., Omolara R. Adegbanke, and Febisola O. Oyeyemi. "Production and Storage Stability of Composite Juice from Watermelon, Grape, Soursop, and Cashew Apple." IPS Journal of Nutrition and Food Science 3, no. 3 (2024): 207–13. http://dx.doi.org/10.54117/ijnfs.v3i3.51.

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Storage stability and keeping quality of fruit juice blends made from watermelon, grape, soursop, and cashew apple (WGSC) were investigated. The juice was divided into three portions and stored for 10 days in the room (WGSC1), refrigeration (WGSC2), and freezing temperatures (WGSC3). The sensory properties of the juice blend were determined on the first day of production, prior to storage. Physiochemical properties, total viable, and coliform counts were determined for stored juice. The pH of the juice ranged from 4.0 to 5.1 and decreased with increasing days of storage. However, WGSC3 was not

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Pierrette Ngo Bahebeck, Adamou Mohamadou, Estelle Germaine Nnanga Mvondo, et al. "Effect of the addition of soursop juice (Annona muricata L., 1753) to egg yolk citrate extender on the quality of bull semen." World Journal of Advanced Research and Reviews 22, no. 1 (2024): 1487–93. http://dx.doi.org/10.30574/wjarr.2024.22.1.1238.

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The present study was carried out to investigate the effect of the addition of soursop (Annona muricata L., 1753) juice to the citrate-egg yolk extender (EYC) on the quality of cryopreserved bull semen. After pre-evaluation, the semen was distributed in five extenders T1, T2, T3, T4 and T5 containing respectively 0% soursop juice (SJ) (T1), 25% SJ (T2), 50% SJ (T3), 75% SJ (T4), 100% SJ (T5) and microscopic evaluation was performed daily to assess plasma membrane integrity (PMI), progressive motility of spermatozoa (MP) and sperm pH until all sperm were dead. The results indicate a significant

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Kurniawan, Miftakhurrizal, and Novi Haryati. "Analysis of Business Development Strategy of Soursop Juice Beverage." Industria: Jurnal Teknologi dan Manajemen Agroindustri 6, no. 2 (2017): 97–102. http://dx.doi.org/10.21776/ub.industria.2017.006.02.6.

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Fasolin, Luiz Henrique, and Rosiane Lopes da Cunha. "Soursop juice stabilized with soy fractions: a rheologial approach." Food Science and Technology 32, no. 3 (2012): 558–67. http://dx.doi.org/10.1590/s0101-20612012005000072.

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The potential use of soybean soluble polysaccharide (SSPS) as a stabilizer in acidic beverages was evaluated using rheological and stability studies. For this purpose, soy-based beverages were formulated with soy protein isolate (SPI) and soursop juice due to the low stability of this kind of dispersion. The influences of the concentrations of soybean soluble polysaccharide, calcium chloride, and soy protein isolate on the stability and rheology of soursop juice were evaluated using a factorial experimental design. Interactions between the concentrations of soybean soluble polysaccharide and s

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Hartati, Lesi, Asmawati, Rum Hendarmin, and Lili Syafitri. "PELATIHAN PEMBERDAYAAN JUS SIRSAK SEBAGAI MINUMAN KESEHATAN OLAHAN ALAMI PENCEGAH KANKER." PRIMA : PORTAL RISET DAN INOVASI PENGABDIAN MASYARAKAT 1, no. 1 (2021): 37–46. http://dx.doi.org/10.55047/prima.v1i1.29.

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 Indonesia is a paradise for plants, with numerous advantages for human life. It is possible to process Indonesia's natural resources to support the family economy while also benefiting health and being useful in treating various diseases, and many of these resources contain the vitamins that the body's organs require to increase energy. The health advantages of soursop plants are substantial, and the fruit is tasty to consume as is. Sometimes it grows naturally in people's yards; at other times, it is planted intentionally by the community for economic purposes. Apart from the fruit, so

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.,, Harmawati, and Dwi Christina Rahayuningrum. "PENGARUH PEMBERIAN JUS SIRSAK TERHADAP KADAR ASAM URAT PADA PENDERITA ARTHRITIS GOUT DI WILAYAH PUSKESMAS LOLO KABUPATEN KERINCI." Jurnal Kesehatan Saintika Meditory 4, no. 1 (2021): 83. http://dx.doi.org/10.30633/jsm.v4i1.1067.

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ABSTRAKNyeri Gout yang timbul pada umumnya muncul secara tiba-tiba. Salah satu tindakan untuk mengatasi Artritis Gout secara nonfarmakologi yaitu dengan jus sirsak. Sirsak mengandung asam malat dan antioksidan yang dapat menurukan kadar asam urat. Tujuan penelitian ini untuk mengetahui pengaruh jus sirsak terhadap kadar asam urat pada penderita Artritis Gout di wilayah kerja Puskesmas Lolo Kabupaten Kerinci Tahun 2020. Jenis Penelitian adalah Quasy Eksperimen dengan rancangan Two Grup Pretest dan Posttest Design. Dilaksanakan di wilayah kerja Puskesmas Lolo pada bulan September-Novemebr tahun

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Yano, Lodry, and Umi Romayati Keswara. "Pemberian Air Rebusan Daun Sirsak Untuk Menurunkan Tekanan Darah Pada Klien Hipertensi Di Pesisir Barat Lampung." JURNAL KREATIVITAS PENGABDIAN KEPADA MASYARAKAT (PKM) 4, no. 5 (2021): 1216–20. http://dx.doi.org/10.33024/jkpm.v4i5.2875.

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ABSTRAK Berdasarkan laporan Kemenkes RItahun 2019 jumlah kasus hipertensi di Indonesia tahun 2014, Hipertensi dengan komplikasi (5,3%) merupakan penyebab kematian nomor 5 (lima) pada semua umur.Hipertensi dapat diatasi dengan tanaman herbal misalnya jus mentimun, daun seledri, dan salah satunya air rebusan daun sirsak. Tujuan setelah penyuluhan dan demonstrasi, diharapkan pemberian air rebusan daun sirsak dapat untuk menurunkan tekanan darah tinggi pada klien hipertensi. Adapun kegiatan yang dilakukan berupa penyuluhan menggunakan leaflet dan demonstrasi pembuatan air rebusan daun sirsak. Terd

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Diajeng Sriyana Saraswati, Yusmarini, and Dewi Fortuna Ayu. "Pemanfaatan Ekstrak Kulit Buah Naga Merah sebagai Pewarna Alami Minuman Probiotik Sari Buah Sirsak." Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 14, no. 1 (2023): 3092. http://dx.doi.org/10.35891/tp.v14i1.3092.

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Background Soursop is one type of fruit with high productivity, but its utilization is relatively less than other fruits. This imbalance causes many soursop fruits to be damaged, so it needs to be processed into functional food in the form of probiotic drinks. Making soursop fruit juice probiotic drink utilizes Lactobacillus plantarum 1 RN2-53 as a starter, but the resulting product has an unattractive color. The addition of red dragon fruit peel extract is expected to provide an attractive color and increase the nutritional value and benefits of probiotic drinks. Research purposes The s

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Fitriani, Victoria Yulita, Budi Suprapti, and Muhammad Amin. "The characteristics of lactic acid bacteria isolated from fermented food as potential probiotics." Journal of Basic and Clinical Physiology and Pharmacology 32, no. 4 (2021): 743–49. http://dx.doi.org/10.1515/jbcpp-2020-0482.

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Abstract Objectives This study aims to determine the characteristics of Lactobacillus acidophilus and Lactobacillus reuteri from fermented soursop fruit juice and cow’s milk, respectively as probiotic candidate based on exposure to pH, bile salts, pathogenic bacteria, and antibiotics. Methods In vitro studies were conducted to examine the resistance of Lactobacillus acidophilus and Lactobacillus reuteri in pH 2, 2.5, 3.2, and 7.2, resistance to bile salts, resistance to pathogenic bacteria (Escherichia coli, Staphylococcus aureus and Enterococcus faecalis) and antituberculosis antibiotics. Res

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Joy A. C, Amadi, and Oly-Alawuba N. M. "Chemical and Sensory Properties of Soursop Smoothie Formulated from Soursop, Tiger Nut Milk, Date Palm and Noni Juice." Research Journal of Food and Nutrition 4, no. 1 (2020): 41–47. http://dx.doi.org/10.22259/2637-5583.0401005.

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Sari, Ambar Fidya. "CHARACTERISTICS OF FRUIT FERMENTATION OF ANNONA MONTANA FRUIT USING SACCHAROMYCES CEREVICIAE." Jurnal Ilmu Pangan dan Hasil Pertanian 4, no. 2 (2021): 99–111. http://dx.doi.org/10.26877/jiphp.v4i2.7052.

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Soursop mountain (Annona montana Macf) is a genus of Annonaceae, which contains metabolite compounds and antioxidant activity. Mountain soursop fermentation process is carried out with the addition of yeast Saccharomyces cereviciae which can convert carbohydrates into ethanol and organic acid.. The study is aimed at knowing the impact of the duration of the fermentation on the Soursop mountain on physical and chemical characteristics as a natural preservative. The study involves three stages, beginning with the production of mountain-source-juice, then fermentation, and testing of physical cha

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Velasco-Hernández, Almadalia, Crescenciano Saucedo-Veloz, Martha Elva Ramírez-Guzmán, Sergio Humberto Chávez-Franco, Salvador Valle-Guadarrama, and Daniela Saucedo-Reyes. "Effect of moderate thermal treatments on the inactivation of a strain of Listeria monocytogenes and physicochemical properties of soursop pulp." Food Science and Technology International 26, no. 6 (2020): 535–48. http://dx.doi.org/10.1177/1082013220913357.

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Soursop ( Annona muricata L.) is a commercially important tropical fruit, whether fresh or processed as a pasteurized or frozen pulp used to prepare juice, drinks, nectar, ice cream, popsicles, and desserts. Besides preserving quality, another preoccupation in the processing of fruit pulps is product safety. Several studies show the association between pulp processing and the development of various microorganisms; however, few have focused on the association between L. monocytogenes and the pulp of sour fruits. The objective was to evaluate the effect of moderate thermal treatments on the inac

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Eliza, Eliza, Muzakar Muzakar, and Yunita Nazarena. "PEMBERIAN JUS SIRSAK (ANNONA MURICATA LINN) DAN EDUKASI GIZI UNTUK PENDERITA HIPERURISEMIA." JMM (Jurnal Masyarakat Mandiri) 6, no. 3 (2022): 2096. http://dx.doi.org/10.31764/jmm.v6i3.8162.

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Abstrak: Hiperurisemia adalah penyakit degeneratif yang menyerang persendian yang dalam jangka waktu lama dapat menyebabkan kerusakan pada sendi, jaringan lunak dan ginjal. Salah satu cara mengontrol kadar asam urat adalah dengan membatasi makanan tinggi purin. Buah sirsak (Annona muricata Linn) merupakan buah yang kaya akan vitamin C yang dapat meningkatkan ekskresi asam urat melalui urin. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk memberikan edukasi gizi dan demo pembuatan jus sirsak untuk 45 orang penderita hiperurisemia dan 5 orang kader di Posbindu PTM Dahlia wilayah kerja

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Nguyen, Phung Kim, and Huong Thi Diem Duong. "INITIALLY STUDY ON THE FACTORS EVOLVING TO QUALITY OF SOURSOP JAM (Annona muricata L.)." Scientific Journal of Tra Vinh University 1, no. 31 (2018): 65–71. http://dx.doi.org/10.35382/18594816.1.31.2018.10.

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The aim of study was to identify factors could affect the quality of product of jam from soursop. The factors were investigated with three replications, each with four levels, as including: added flesh compared to juice/ water solution (30%; 35%; 40%; 45%), soluble solid concentration of juice (40; 45; 50; 55Bx), added pectin quantity (0,8%; 0,9%; 1,0%; 1,1%). The results showed that, when added to flesh fruit at a rate of 40%, produced a high sensory value with bright colors, corresponding to L *, a *, b * values is 31.95; 0.96 and 1.65 when measured with standard light source D65. The concen

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Wicaksana, I. Putu Brawisia. "Pemanfaatan Sari Buah Sirsak Sebagai Pengganti White Vinegar Dalam Pembuatan Hollandaise Sauce." Jurnal Ilmiah Pariwisata dan Bisnis 2, no. 2 (2023): 337–53. http://dx.doi.org/10.22334/paris.v2i2.308.

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Penelitian ini bertujuan untuk mengetahui proses pembuatan cuka sari buah sirsak yang kemudian di aplikasikan sebagai pengganti white vinegar dalam pembuatan hollandaise sauce dan untuk mengetahui kualitas dari hollandaise sauce dengan cuka sari buah sirsak dari segi warna, rasa, tekstur, aroma, dan penampilan serta dapat mengetahui anggaran biaya produksi pada pembuatan cuka sari buah sirsak, minat pembeli, dan pengemasannya. Penelitian yang diterapkan dalam penelitian ini adalah jenis penelitian eksperimental dengan menggunakan rancangan percobaan lengkap (RAL). Hasil penelitian yang sudah d

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Sultan, Siti Fatimah, and Nina Salamah. "REVIEW: HERBAL POTENTIAL IN THE USE OF SPF 30 AND 50 SUNSCREENS." Medical Sains : Jurnal Ilmiah Kefarmasian 9, no. 2 (2024): 387–92. http://dx.doi.org/10.37874/ms.v9i2.1139.

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Sunscreen is a substance that can reflect or absorb light, protecting the skin from damage caused by exposure to UV radiation. Soursop juice extract (Annona muricata L.), lime peel extract (Citrus aurantifolia), shallot skin extract (Allium cepa L.), celery leaf extract (Apium graveolens L.), and ethanol extract of kersen leaves (Muntingia calabura) are some plants that can be used as natural sunscreens. According to the SPF value and the protective power category, the soursop juice extract has an SPF value of 5.188, 12.242, and 17.247. Lime peel extract has SPF values of 28.6, 42.2, and 81.8

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