Article Per Year (5 Year)
p-Index From 2020 - 2025
0.817
P-Index
This Author published in this journals
All Journal CHEESA: Chemical Engineering Research Articles Reka Buana : Jurnal Ilmiah Teknik Sipil dan Teknik Kimia ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat Jurnal Teknik Kimia dan Lingkungan
Indriyani, Nita
Unknown Affiliation
Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Nursing Social Sciences Other

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
Sosialiasasi Pembuatan Lubang Resapan Biopori di Kelurahan Malasilen Indriyani, Nita; Putri, Lydia; Sahuburua, Franklin; Nernere, Samuel; Lumbantoruan, Lusiana
ADMA : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 3 No 2 (2023): ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Publisher : LPPM Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/adma.v3i2.2571

Abstract

Biopore Infiltration Hole is a small hole in the soil that is formed due to the activity of soil organisms such as worms, root movement in the soil, termites and other animals. The hole is filled with air until it enters the water stream. Rainwater does not go directly into the gutter but seeps into the ground through the hole. The benefits of the Biopori Infiltration Hole for the community are: Reducing the impact of floods, landfills for organic waste, fertilizing plants, and improving ground water quality. The expected results from the implementation of this activity are to reduce the impact of flooding in the Malasilen Village area and increase the understanding of residents to recognize the surrounding environment, increase the spirit of community cooperation to overcome problems in their environment, and prevent disease outbreaks due to puddles of drainage water.
Ultrasonic-Assisted Flavonoid Extraction from Ant Nest Indriyani, Nita; Goa, Yusnita La; Ely, Muthmainnah; Mendy, Elton
CHEESA: Chemical Engineering Research Articles Vol. 5 No. 2 (2022)
Publisher : Universitas PGRI Madiun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25273/cheesa.v5i2.12231.59-64

Abstract

The extraction of active substances from ant nests can be affected by various extraction methods, whether conventional or sonication. Sample extraction was carried out by maceration and ultrasonic methods with the use of solvents to yield flavonoid compounds. The solvents used were aquadest, 70% ethanol and n-hexane, with a material-to-solvent ratio of 1:50 (w/v). The highest flavonoid content of 14% was obtained by ultrasonic-assisted extraction method, with aquadest as the solvent and at operating conditions of 24 minutes at a temperature of 40oC. Due to their high aquadest solubility and the presence of one or more sulphate ions that are bound to the hydroxyl phenol or sugar, the flavonoids produced are classified as flavonoid sulphate.
Synthesis of Red Fruit Oil (Pandanus Conoideus) Emulsion with Tween 80 Surfactant and Alginate Co-Surfactant Indriyani, Nita; Ramadhani, Layli Putri; Muzdalifah, Nirmalani; Sari, Amalia Puspita; Fathurrahman, F.
Jurnal Teknik Kimia dan Lingkungan Vol. 8 No. 2 (2024): October 2024
Publisher : Politeknik Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33795/jtkl.v8i2.5560

Abstract

Red fruit (pandanus conoideus) is one of the natural biological resources that contains lipid compounds that are beneficial and important for health. However, the content of red fruit oil components is sensitive to oxygen, light, and heat, so it impacts damage to the content and a relatively short shelf life. The emulsification method can increase the benefits and shelf life of red fruit oil. Emulsions can be stored by preserving active substances in their core and protecting them with a shell layer. Adding alginate to the water phase can increase the stability of the emulsion against aggregation because these molecules can cause steric and electrostatic repulsion between droplet interfaces. This study aims to synthesize red fruit oil emulsions with alginate as a co-surfactant. The variables observed were the ratio of ingredients, the effect of speed, and the time of emulsification stirring. The study's results, namely alginate, can be used as a co-surfactant in the synthesis of red fruit oil emulsions. The ratio of red fruit oil emulsion ingredients is 1% weight/volume, tween 80 1% weight/volume, and alginate 2% weight/volume of a total volume of 40 ml. The emulsification process conditions were carried out at room temperature with a stirring speed of 25,000 rpm and a stirring time of 10 minutes. The resulting emulsion is an oil-in-water emulsion (m/a). The emulsion is dominated by hydrophilic or polar components caused by tween 80 surfactants and alginate co-surfactants. In addition, the creaming formation time occurred after 216 hours, and the separation time occurred after storage for 552 hours.
Fermented Sugar From Ultrasound-Assisted Acid Hydrolysis Berenuk Fruit (Crecentia Cujete L.) Indriyani, Nita; Lumbantoruan, Lusiana; Musfika, Ummu; Fathurrahman, F.
Reka Buana : Jurnal Ilmiah Teknik Sipil dan Teknik Kimia Vol 9, No 1 (2024): EDISI MARET 2024
Publisher : Universitas Tribhuwana Tunggadewi Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/rekabuana.v9i1.5638

Abstract

Berenuk fruit (Crecentia Cujete L) is a non-food plant often found in tropical areas. Berenuk has quite a high content of carbohydrates and its derivatives. Among them are 18.61% carbohydrates, 59.86% sucrose, 25.09% fructose, and 18.24% galactose, so berenuk fruit has the potential to be a source or ingredient for bioethanol. The bioethanol process from biomass goes through several steps: raw material preparation, hydrolysis process and fermentation. The hydrolysis process is the process of breaking down carbohydrate into glucose units which are connected by β-1,4 glycosidic bonds. Another method of breaking sugar polymers can be done using alternative energy such as ultrasonic waves (50Hz, 50W) or microwaves. In this research, an ultrasonic-assisted acid hydrolysis process was carried out. The type of acid used is concentrated sulfuric acid (H2SO4). Ingredients ratio 1:20 (w/v) berenuk powder sample with sulfuric acid. The sulfuric acid concentrations used were 1 M, 2 M, and 3 M. Hydrolysis times were 40 minutes, 60 minutes, and 80 minutes at a temperature of 1000C. The results of research that has been carried out on the preparation process of bereneuk fruit have an average water content of 97.44%, so treatment is required before proceeding to the hydrolysis and fermentation process, namely by drying the drying process is carried out directly in sunlight for seven days, then continued by heating the oven for 8 hours at 1000C. In the ultrasonic wave assisted hydrolysis process carried out at a H2SO4 concentration of 3 M, a hydrolysis time of 80 minutes, and a temperature of 1000C produces 22.20% glucose.
Co-Authors Amalia Puspita Sari Ely, Muthmainnah Fathurrahman, F. Goa, Yusnita La Lumbantoruan, Lusiana Mendy, Elton Musfika, Ummu Muzdalifah, Nirmalani Nernere, Samuel Putri, Lydia Ramadhani, Layli Putri Sahuburua, Franklin