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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA)
Cahyanti, Margareta N.
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Materials Science & Nanotechnology Physics

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Palm Kernel Shell as a Source of Functional Biochar: A Review of Recent Scientific Progress Cahyanti, Margareta N.; Kusumahastuti, Dewi K.A.; Hartini, Sri
Jurnal Penelitian Pendidikan IPA Vol 11 No 9 (2025): September
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i9.11849

Abstract

This report examined the research trends in production and application of biochar derived from palm kernel shells (PKS) over the past decade. A Systematic Literature Review (SLR) was conducted on 63 articles indexed in Scopus between 2015 and 2025, with bibliometric mapping performed using VOSviewer. From 2015, the number of publications on PKS biochar grew gradually, reaching a peak in 2020 and 2023.  Through the use of keyword co-occurrence mapping, four significant clusters of PKS biochar research were identified. These clusters primarily dealt with pyrolysis, activated carbon, biofuels, and biomass usage as main themes.  The term "biochar" has a critical function in connecting applications pertaining to agriculture, the environment, and energy, as seen by its core positioning and strong keyword connections across clusters.  Su Shiung Lam and Rock Keey Liew (Universiti Malaysia Terengganu) have the strongest collaboration link (strength 17), according to the VOSviewer study, which is supported by 6 documents and 640 citations.  Based on the number of publications, Malaysia is the leader in PKS biochar research with 33, followed by Thailand with 8 and Indonesia with 6. The findings of this study can serve as a useful reference for researchers and institutions looking to understand current trends, active contributors, and major themes in PKS biochar research.
Green Synthesis of Silver Nanoparticles with Snake Fruit Peel Extract: A Preliminary Study For Optimization of The Preparation Technique Kusumahastuti, Dewi K. A.; Cahyanti, Margareta N.; Aminu, November R.; Jumiyati
Jurnal Penelitian Pendidikan IPA Vol 10 No 5 (2024): May
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i5.7481

Abstract

In Indonesia, the pulp of snake fruit is consumed while the peel remains unused. In this context, the phytochemical content of snake fruit aqueous extract was used as a reducing and capping agent in the preparation of silver nanoparticles (AgNPs). According to the phytochemical screening, snake fruit peel containing alkaloids, flavonoids, tannins, saponins, and polyphenols was used to synthesize AgNPs. Therefore, this research aimed to optimize the synthesis of AgNPs using snake fruit peel extract (Salacca zalacca) in terms of synthesis time, temperature and phytochemical screening. AgNPs were successfully synthesized using a volume ratio of 2:15 (20 mL of 1.00 mM AgNO3 to 150 mL of snake fruit peel extract) in a sealed container in a dark room. Furthermore, characterization was carried out using a UV-Vis spectrum and Fourier Transform Infrared Spectroscopy (FTIR). The UV-Vis spectrum characterization in a solution incubated for 30 minutes at 30 °C with a concentration of 1.00 mM AgNO3 was differentiated at a wavelength of 410 nm with an absorbance of 2.361. According to the FTIR characterization, there was an increase in the intensity of the O – H functional groups in the AgNPs solution compared to snake fruit peel extract. The results showed that the synthesis of AgNPs from snake fruit peel extract was optimal at a concentration of 1.00 mM AgNO3 at 30 °C and 30 minutes of incubation.
Antioxidant Profile in Pineapple Peel Fermentation by Lactobacillus plantarum and Lactobacillus casei Hartini, Sri; Cahyanti, Margareta N.; Kusumahastuti, Dewi K. A.; Susilowati, Indah T.; Mahardika, Y. M. Anggara
Jurnal Penelitian Pendidikan IPA Vol 10 No 4 (2024): April
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i4.7546

Abstract

Pineapple peels are a potential food waste capable of being repurposed as a substrate for producing high-antioxidant probiotic beverages. Therefore, this study aimed to determine the feasibility of using pineapple peels as a substrate for producing high-antioxidant probiotic beverages through fermentation by Lactobacillus plantarum and Lactobacillus casei. Pineapple peels juice was fermented for 48 hours and the growth of microorganisms, reducing sugars, pH, titratable acid, polyphenol compounds, and antioxidant activity were periodically analyzed. The results showed that after 24 hours, the growth of L. plantarum and L. casei gradually slowed down. As fermentation time increased, the levels of reducing sugars and the pH decreased. L. casei reached the highest titratable acidity of 0.90% equivalent to lactic acid after 48 hours of fermentation, while L. plantarum reached 1.21%. The percentage of radical inhibition and phenolic compound increased between 9 and 30 hours of fermentation. The highest inhibition activity of 39% was achieved after 30 hours of fermentation for L. casei, while for L. plantarum, it reached 55% after 9 hours. This study showed that pineapple peels could produce probiotic beverages with high antioxidant. It was a suitable alternative for vegetarians or individuals who were allergic to dairy products.
Co-Authors Aminu, November R. Jumiyati Kusumahastuti, Dewi K. A. Kusumahastuti, Dewi K.A. Mahardika, Y. M. Anggara Sri Hartini Susilowati, Indah T.