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All Journal Indonesian Journal of Halal Research Jurnal Ilmiah Ibnu Sina (JIIS): Ilmu Farmasi dan Kesehatan Jurnal Pijar MIPA Jurnal Pengabdian Kepada Masyarakat Babakti
El Viera, Baiq Vera
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Religion Humanities Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Transportation Other

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ANALISIS KUALITATIF DAN KUANTITATIF SENYAWA BIOAKTIF EKSTRAK KERANG MATA LEMBU (Turbo setosus) El Viera, Baiq Vera; Sari, Dea Permata; Widiyawati, Ida Erna; Saepudin, Syumillah
Jurnal Ilmiah Ibnu Sina (JIIS): Ilmu Farmasi dan Kesehatan Vol 10 No 1 (2025): Jurnal Ilmiah Ibnu Sina
Publisher : Sekolah Tinggi Ilmu Kesehatan ISFI Banjarmasin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36387/jiis.v10i1.2343

Abstract

The rough turban snail (Turbo setosus) is a marine mollusk species often utilized as a traditional food source due to its high protein content and its empirically believed aphrodisiac properties. However, limited information is available on its bioactive compound content, so this study aims to be a preliminary study to analyze the bioactive compound content of the rough turban snail extract using qualitative and quantitative tests. Qualitative tests of bioactive compounds were carried out by adding various reagents that produce color changes or precipitate formation, while quantitative tests were carried out using UV-Vis spectrophotometry. The results of qualitative tests showed that the ethanol extract of the rough turban snail contains alkaloids, flavonoids, phenolics, steroids, and tannins. Quantitative tests gave results for phenolic content, flavonoid content, alkaloid content, and tannin content of 34.749 mg GAE/g extract, 11.6226 mg QE/g extract, 3.365 mg CE/g extract, and 332.79 mg TAE/g extract, respectively. The results of this study provide information on the bioactive compound content of T. setosus, which can be further developed as a natural product with pharmacological properties.
PEMANFAATAN TEKNOLOGI DIGITAL DALAM PENINGKATAN DAYA SAING UMKM DI DESA WANGUN HARJA Dewi, Rahmi Aprilianti; Ardiansyah, Muhammad Rafly; Padilah, Pipik; Rustam, Shafa’ Salsabila; Maesaroh, Lulu; Sulastri, Rika; Unnaafilah, Ihya; Zulfy, Muhammad Arvil; Fahreza, Azzam Raditya; Fauziah, Restu; El Viera, Baiq Vera
Jurnal Pengabdian Kepada Masyarakat Babakti Vol 3, No 2 (2023)
Publisher : Universitas Al Ghifari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53675/babakti.v3i2.1287

Abstract

Kuliah Kerja Nyata (KKN) Digitalisasi ini dilakukan di Dusun Cicalung Desa Wangun Harja Kecamatan Lembang Kabupaten Bandung Barat. Fokus utama program penulis yaitu digitalisasi UMKM. Permasalahan utama yang ada di Dusun Cicalung, para pemilik UMKM ini belum mamanfaatkan teknologi digital karena belum memahami sepenuhnya terkait digital. Hasil dari kegiatan Kuliah Kerja Nyata (KKN) dapat disimpulkan bahwa pemilik UMKM yang ada di Dusun Cicalung dapat memahami digital setelah diberi arahan secara langsung namun kendalanya ada di kuota internet yang tidak cukup. Pemilik UMKM akan lebih meangaktifkan akun Tiktok nya jika disediakan fasilitas seperti waktu yang luang dan kuota internet yang cukup. Namun, pemilik UMKM memiliki kesadaran dan tanggung jawab bahwa untuk mengembangkan usahanya butuh proses yang tidak mudah dan harus ada usaha yang dilakukan. Untuk melakukan kegiatan Kuliah Kerja Nyata selama satu bulan dan pastinya melewati beberapa tahap. Tahap-tahap tersebut yaitu proses perizinan ke Desa Wangun Harja, Kepala Dusun Cicalung, RT dan RW Dusun Cicalung, tahap survei lapangan yaitu mengunjungi UMKM yang ada di Dusun Cicalung untuk mengetahui kondisi UMKM tersebut dan terakhir yaitu tahap pelaksanaan dengan memberikan arahan secara langsung terkait pemanfaatan paltform digital untuk memasarkan produk kepada UMKM yang ada di Dusun Cicalung supaya dijangkau lebih luas oleh pembeli.
Preparation and Evaluation of Capsule Shell Films Formulated from Brown Seaweed Alginate (Sargassum crassifolium) El Viera, Baiq Vera; Saepudin, Syumillah; As Saidah, Luthfiyah Irbah
Jurnal Pijar Mipa Vol. 21 No. 1 (2026)
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v21i1.10824

Abstract

Brown seaweed (Sargassum crassifolium) grows a lot along the coast of Indonesia, especially in the Pangandaran area. Brown seaweed may serve as a viable natural source of sodium alginate, a biopolymer extensively utilized in pharmaceutical dosage forms. Most capsule shells are made of gelatin, but as more people seek alternatives to animal products, alginate-based materials are being explored. This study aimed to extract sodium alginate from Sargassum crassifolium and fabricate capsule-shell films, subsequently evaluating their physicochemical properties. To obtain sodium alginate powder, the extraction process involved the following steps: acid pretreatment, alkaline immersion, sodium carbonate extraction, bleaching, precipitation, and drying. The extracted material had a moisture content of 12% and a yield of 26.21%. FTIR spectroscopy confirmed the structure of the extracted material by showing that its functional groups, such as hydroxyl, carbonyl, C–O–H, and C–O–C, were the same as those of standard sodium alginate. Capsule-shell films were prepared by varying the alginate concentration in the casting volume to 3%, 4%, and 5%. Organoleptic testing showed that all formulations produced films that were slightly brown, opaque, and felt like paper. Tests on thickness and weight showed that films with higher alginate concentrations were thicker and heavier. F3-1 had a thickness value that was closest to what is needed for commercial hard capsules, and F1-2 had a moisture content range that was acceptable for commercial capsule shells. The moisture content of the formulations ranged from 8% to 24%, depending on the temperature, humidity, and length of time they were dried. All formulations produced films that could be used, but F3-1 had the best thickness, and F1-2 had the correct moisture content, supporting their potential application as non-gelatin capsule-shell alternatives.
Na-Alginate Utilization of Brown Algae (Sargassum sp.) as A Halal Edible Film Basic Materials Khasanah, Nisa Nur; Amalia, Vina; El Viera, Baiq Vera; Sawitri, Asti
Indonesian Journal of Halal Research Vol. 1 No. 1 (2019): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v1i1.4242

Abstract

Edible films made of Na-alginate from brown algae have great potential to be developed as brown algae have a fairly high abundance in Indonesia but have not been widely used. Therefore, in this study conducted by making edible films made from Na-alginate modified by the addition of hydrocolloids carrageenan and glycerol plasticizier. The addition of carrageenan biopolymers is the property of the produced Edible film. The use of glycerol as a plasticizer aims to improve the properties of elasticity Edible films. This research method consists of two stages. First, the isolation and characterization of Na-alginate. Both the preparation and characterization of making edible films. Na-alginate characterization results in yield of 25.68%, 10.84% moisture content, ash content of 23.79%. The carrageenan on the formula Edible films affect the characterization of the resulting films. The value of water absorption from 333.13% to 335.45% and the elongation of 26.26% to 33.34%, and the declining value of tensile strength of 8.93 MPa to 4.17 MPa and young's modulus values of 0.34 MPa to 0.22 MPa with the addition of carrageenan on an Edible film formula.
Co-Authors Ardiansyah, Muhammad Rafly As Saidah, Luthfiyah Irbah Dewi, Rahmi Aprilianti Fahreza, Azzam Raditya Fauziah, Restu Khasanah, Nisa Nur Maesaroh, Lulu Padilah, Pipik Rustam, Shafa’ Salsabila Sari, Dea Permata Sawitri, Asti Sulastri, Rika Syumillah Saepudin Unnaafilah, Ihya Vina Amalia, Vina Widiyawati, Ida Erna Zulfy, Muhammad Arvil