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All Journal Journal of Food and Pharmaceutical Science Jurnal Golden Age Journal of Food and Pharmaceutical Sciences
Ariani, Komang
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Social Sciences

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Pengembangan Instrumen Penilaian Kemampuan Mengenal Lambang Bilangan Ariani, Komang; Jampel, I Nyoman; Antara, Putu Aditya
Jurnal Golden Age Vol 5, No 01 (2021): Jurnal Golden Age
Publisher : Universitas Hamzanwadi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29408/goldenage.v5i01.3362

Abstract

Penelitian ini bertujuan untuk mengembangkan instrument penilaian kemampuan mengenal lambang bilangan pada anak kelompok A Taman KanakKanak Kabupaten Buleleng. Penelitian ini merupakan penelitian pengembangan dengan menerapkan penelitian model RDR (research, Development, Research). Subjek pada penelitian ini yaitu siswa Kelompok A Taman Kanak-Kanak di Kabupaten Buleleng. Variabel yang diteliti yaitu instrument kemampuan mengenal lambang bilangan yang menjadi dasar dalam pembelajaran matematika. Pengumpulan data dilakukan dengan menggunakan kuisioner dan wawancara. Data yang diperoleh selanjutnya dikembangkan dan dianalisis dengan bantuan Microsoft Excel 2010. Hasil dari penelitian ini menyatakan bahwa validitas dan reliabilitas instrumen dikategorikan sangat baik. Hasil pada uji validitas ditunjukan dengan skor 0,91. Sedangkan untuk hasil dari uji reliabilitas ditunjukan dengan skor 0,81. Penelitian ini diharapkan bisa digunakan sebagai acuan guru dalam proses pembelajaran untuk anak Kelompok A Taman KanakKanak di Kabupaten Buleleng dalam mengenal lambang  bilangan.Kata kunci: Instrumen penilaian, lambang bilangan, pendidikan anak usia dini
Production of Solid Soap from Arabica Coffee Grounds (Coffea arabica L.) with Antibacterial Properties Sanjiwani, Ni Made Sukma; Ariani, Komang; Sunadi Putra, I Made Agus; Rahadi, I Wayan Surya; Mirah Mariati, Ni Putu Ayu; Sudiarsa, I Wayan; Udayani, Ni Nyoman Wahyu
Journal of Food and Pharmaceutical Sciences Vol 14, No 1 (2026): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.25035

Abstract

Coffee shops are now a favourite hangout for people of all ages, so many entrepreneurs are developing coffee shop businesses because of their high profit potential. Arabica coffee is the type of coffee most commonly used in coffee shops. The coffee-making process produces waste in the form of coffee grounds. Coffee grounds can be used as an ingredient in beauty products such as soap. Soap is the result of saponification, which is a reaction between a base or alkali and fatty acids, which acts as a skin cleanser. This study aims to examine the presence of secondary metabolite compounds in Arabica coffee grounds (Coffea arabica L.), test the physical quality of solid soap made from Arabica coffee grounds (C arabica L.), and assess the soap's ability to inhibit the growth of Staphylococcus aureus bacteria. Arabica coffee grounds were first analysed through qualitative phytochemical screening tests using test tubes and various reagents, then formulated into solid soap with different concentrations, namely 4%, 7%, and 9%. After that, physical properties testing and antibacterial activity evaluation against Staphylococcus aureus were carried out using the disc diffusion method. The research results data were presented using descriptive analysis. The tests revealed that Arabica coffee residues contain secondary metabolites in the form of alkaloids, flavonoids, tannins, saponins, and triterpenoids. Solid soap made from Arabica coffee grounds meets the physical quality test standards in accordance with SNI 3532:2021 and that solid soap made from Arabica coffee grounds with a percentage of 7% (formula 2) and 9% (formula 3) has the potential to inhibit the activity of Staphylococcus aureus bacteria with a moderate category. It can be concluded that Arabica coffee grounds contain secondary metabolites such as alkaloids, flavonoids, tannins, saponins, and triterpenoids. Solid soap with Arabica coffee grounds as an ingredient meets the physical quality requirements in accordance with SNI 3532:2021. Soap formulas with a coffee grounds concentration of 7% (F2) and 9% (F3) have the potential to inhibit the growth of Staphylococcus aureus with moderate efficacy.
Production of Solid Soap from Arabica Coffee Grounds (Coffea arabica L.) with Antibacterial Properties Sanjiwani, Ni Made Sukma; Ariani, Komang; Sunadi Putra, I Made Agus; Rahadi, I Wayan Surya; Mirah Mariati, Ni Putu Ayu; Sudiarsa, I Wayan; Udayani, Ni Nyoman Wahyu
Journal of Food and Pharmaceutical Sciences Vol 14, No 1 (2026): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.25035

Abstract

Coffee shops are now a favourite hangout for people of all ages, so many entrepreneurs are developing coffee shop businesses because of their high profit potential. Arabica coffee is the type of coffee most commonly used in coffee shops. The coffee-making process produces waste in the form of coffee grounds. Coffee grounds can be used as an ingredient in beauty products such as soap. Soap is the result of saponification, which is a reaction between a base or alkali and fatty acids, which acts as a skin cleanser. This study aims to examine the presence of secondary metabolite compounds in Arabica coffee grounds (Coffea arabica L.), test the physical quality of solid soap made from Arabica coffee grounds (C arabica L.), and assess the soap's ability to inhibit the growth of Staphylococcus aureus bacteria. Arabica coffee grounds were first analysed through qualitative phytochemical screening tests using test tubes and various reagents, then formulated into solid soap with different concentrations, namely 4%, 7%, and 9%. After that, physical properties testing and antibacterial activity evaluation against Staphylococcus aureus were carried out using the disc diffusion method. The research results data were presented using descriptive analysis. The tests revealed that Arabica coffee residues contain secondary metabolites in the form of alkaloids, flavonoids, tannins, saponins, and triterpenoids. Solid soap made from Arabica coffee grounds meets the physical quality test standards in accordance with SNI 3532:2021 and that solid soap made from Arabica coffee grounds with a percentage of 7% (formula 2) and 9% (formula 3) has the potential to inhibit the activity of Staphylococcus aureus bacteria with a moderate category. It can be concluded that Arabica coffee grounds contain secondary metabolites such as alkaloids, flavonoids, tannins, saponins, and triterpenoids. Solid soap with Arabica coffee grounds as an ingredient meets the physical quality requirements in accordance with SNI 3532:2021. Soap formulas with a coffee grounds concentration of 7% (F2) and 9% (F3) have the potential to inhibit the growth of Staphylococcus aureus with moderate efficacy.
Co-Authors I Nyoman Jampel I WAYAN SUDIARSA Ni Made Sukma Sanjiwani Ni Nyoman Wahyu Udayani NI PUTU AYU MIRAH MARIATI Putra, I Made Agus Sunadi Putu Aditya Antara Rahadi, I Wayan Surya