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All Journal Journal of Tropical Life Science : International Journal of Theoretical, Experimental, and Applied Life Sciences Jurnal Ilmu Dasar BERKALA SAINSTEK Innofarm Jurnal Inovasi Pertanian Agrointek Indonesian Journal of Cancer Chemoprevention Jurnal Riset Kimia KOVALEN: Jurnal Riset Kimia Al-Kimia Indonesian Journal of Pure and Applied Chemistry CHEESA: Chemical Engineering Research Articles Jurnal Teknologi Kimia Unimal Journal of Fisheries & Marine al Kimiya : Jurnal Ilmu Kimia dan Terapan
Puji Ardiningsih
Department of Chemistry, Mathematics and Natural Sciences Faculty, Tanjungpura University, Jl. A. Yani, Pontianak, Kalimantan Barat, Indonesia.
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Earth & Planetary Sciences Education Engineering Environmental Science Industrial & Manufacturing Engineering Mathematics Medicine & Pharmacology Physics Social Sciences

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Synthesis and Characterization of SCDs/TiO2 Composite Aritonang, Anthoni Batahan; Sapar, Ajuk; Sari, Heni Puspita; Ardiningsih, Puji; Adhitiyawarman, Adhitiyawarman
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.v5i2.13915.92-100

Abstract

Synthesis of sulphur-doped carbon nanodots immobilized on the TiO2 surface (SCDs/TiO2) composite was carried out using the sol-gel method with SCDs and titanium tetraisopropoxide (TTIP) as precursors. SCDs were prepared from citric acid monohydrate, urea, and sodium disulphite using the microwave technique. SCDs/TiO2 was then visually observed under UV 365 nm and characterized by UV-Vis diffuse reflectance spectrophotometry (UV-Vis/DRS), Photoluminescence (PL) spectroscopy, Fourier transform infrared (FT-IR), and X-ray diffraction (XRD). The SCDs/TiO2 composite product had a brown solid with a green luminescent under UV light. Furthermore, UV-Vis/DRS for variations in SCDs concentrations of 0.5%; 1.25%, and 2.5% showed Eg values of 2.33 eV, 2.14 eV, and 1.61 eV, respectively. The results showed that SCDs caused the maximum emission peak (λEm) to redshift and also affected the intensity of PL TiO2. There was also a shift in the absorption peak towards the visible light region. Based on the results, the 0.5% SCDs/TiO2 was the optimum concentration with the lowest intensity as an indication of separation of the (e-) and (h+) charge pairs, which greatly enhanced the photocatalytic efficiency.
UJI AKTIVITAS ANTIBAKTERI DAN KARAKTERISASI METABOLIT SEKUNDER FRAKSI ETIL ASETAT SPONS Haliclona sp. ASAL PULAU LEMUKUTAN Sulistyo, Luthfi Imam; Sapar, Ajuk; Rudiyansyah, Rudiyansyah; Widiyantoro, Ari; Ardiningsih, Puji; Millenia, Millenia
Jurnal Teknologi Kimia Unimal Vol. 13 No. 1 (2024): Jurnal Teknologi Kimia Unimal - Mei 2024
Publisher : Chemical Engineering Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/jtku.v13i1.15596

Abstract

Spons Haliclona sp. termasuk ke dalam kelas Demospongiae yang memiliki kandungan metabolit sekunder berupa alkaloid, terpenoid, fenolik, dan steroid. Metabolit sekunder tersebut dapat berperan sebagai antibakteri, antikanker, antiinflamasi, dan antivirus. Tujuan penelitian ini adalah mengarakterisasi metabolit sekunder dan menguji aktivitas antibakteri fraksi etil asetat terhadap Staohylococcus aureus menggunakan metode difusi sumuran. Hasil interpretasi FTIR pada isolat menunjukkan adanya serapan gugus O-H melebar (3448,72 cm-1), =C-H (3016,67 cm-1), C-H alifatik (2927,94 cm-1), C-O alkohol (1118,71 cm-1); C=C olefin (1631,78 cm-1) C-X halogen (617,22- 410,84). Kehadiran gugus-gugus fungsi tersebut dan hasil uji fitokimia dapat diduga bahwa isolat merupakan senyawa olefin dari kelompok terpenoid. Hasil uji aktivitas antibakteri menunjukkan bahwa fraksi etil asetat menghambat bakteri Staphylococcus aureus pada konsentrasi 50 µg/µL dan 25 µg/µL masing-masing menunjukkan kapasitas kuat dalam menghambat bakteri, sedangkan pada konsentrasi 12,5 µg/µL terindikasi lemah; dan 6,25 µg/µL tidak menunjukkan aktivitas dalam menghambat bakteri S. aureus.  Hasil uji fitokimia fraksi etil asetat memberikan respon positif untuk senyawa terpenoid dan alkaloid.
Activity of Zn(II)-Curcumin Complex Compound as An Antibacterial Agent Against Staphylococcus Aureus and Escherichia Coli Silalahi, Imelda Hotmarisi; Sadenta, Deby Pascalia; Ardiningsih, Puji; Widiyantoro, Ari
al Kimiya: Jurnal Ilmu Kimia dan Terapan Vol. 12 No. 1 (2025): June 2025
Publisher : Department of Chemistry, Faculty of Science and Technology, UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ak.v12i1.39415

Abstract

Curcumin has very broad biological activities, but it has low stability. The stability of curcumin can be enhanced by forming complex compounds with metal ions, hoping to preserve its activity. This paper reports the antibacterial activity of zinc(II)-curcumin compared with curcumin alone. Zinc(II)-curcumin complexes have been prepared using ZnCl2 metal precursor in ethanol under reflux conditions with a curcumin:metal molar ratio of 2:1. The reaction, followed by thin-layer chromatography, showed that curcumin had reacted completely with zinc(II) metal ions after 4 hours reaction. The UV-vis spectra of the Zn(II)-Curcumin complex experienced a bathochromic peak shift of 5 nm. The FTIR spectra of the zinc(II)-curcumin complex indicated interactions between the ß-1,3 diketone groups of curcumin and Zn2+ metal ions, manifested by a decrease in absorption band intensity and shift in wave numbers of phenolic -OH and enolic C=O groups. Antibacterial activities of curcumin and zinc(II)-curcumin were evaluated using the disc diffusion method against E.coli and S.aureus bacteria. Curcumin and zinc(II)-curcumin exhibited a moderate antibacterial activity against the bacteria. Inhibition zone diameters against E.coli demonstrated by curcumin and zinc(II)-curcumin at a dose of 100 µg/disc are 6.05 mm  and 5.30 mm, respectively. Meanwhile, at the same dose, curcumin and zinc(II)-curcumin showed inhibition zone diameters against S. aureus in 5.39 mm and 6.09 mm, respectively. The observations demonstrate the preservation of curcumin antibacterial activities although it is introduced with zinc(II) ion.
Effect of aromatic herbs and roasted coconut flesh on acceptability and perception of mixed porridge (bubur paddas) Nofiani, Risa; Ardiningsih, Puji; Perdana, Hendra; Alatin, Isam; Hasanah, Kutsiatul; Roeswandi, Irine Fajrin; Juniarti, Leni; Huda, Nurul
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.22979

Abstract

Bubur pedas or bubor paddas (BP) is porridge from roasted rice granules (R) rich in vegetables with a specific aroma that probably contributed to producing the aroma were roasted coconut flesh granules (C ), fresh kesum (Polygonum minus Huds) leaves (K), fresh buas-buas (Premna cordifolia ROXB) leaves (B), and fresh young tumeric (Curcuma longa) leaves (T). This study aimed to find out the effect of aroma-contributing ingredients (B, C, K, and T) and their role in developing specific aromas based on sensory panelists' acceptability and perception. Each aromatic ingredient was prepared in four serial formulations, namely C, K, B, and T, and a sensory test was then conducted using a hedonic rating method with a 9-point hedonic scale by a panel of 100-200 semi-trained panelists. The data were analyzed using a hierarchical analytical process (AHP), principle component analysis (PCA) biplot, multidimensional scaling (MDS) with alternating least squares scaling (ALSCAL) model, and Spearman's correlation. The highest acceptability for each aromatic ingredient's formula was 25 g of the C formula, 16 g of the K formula, 12 g of the B formula, and 12 g of the T formula, respectively. Almost the best formula for each aromatic ingredient's formula showed no correlation or dissimilarity. Among the aromatic ingredients, K and T played a pivotal role in developing the aroma, but only K enhanced the savory. Therefore, K and T were considered compulsory ingredients in generating a unique characteristic for BP in the panellists's perception
Quality and Shelf Life Assessment of Modified Pekasam Ale-ale (Meretrix meretrix) Nofiani, Risa; Nopianti, Nopianti; Ardiningsih, Puji
Jurnal Ilmiah Perikanan dan Kelautan Vol. 17 No. 1 (2025): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.vi.55777

Abstract

Graphical Abstract   Highlight Research Pekasam ale-ale is spontaneously fermented ale-ale (Meretrix meretrix) flesh with fine salt and incubated for 3-7 days. Modified pekasam ale-ale prepared by adding 155 g of garlic powder into the original pekasam ale-ale showed the best acceptability and had a different quality than the original pekasam ale-ale. The best maturity time and the predicted shelf life for modified pekasam ale-ale fell on days 40 and 60, respectively. Garlic powder has successfully improved the taste and aroma of modified pekasam ale-ale.     Abstract Pekasam ale-ale is spontaneously fermented ale-ale (Meretrix meretrix) flesh with fine salt and carbohydrates, such as sugar, rice porridge or angkak (red fermented rice) followed by incubation for 3-7 days. This product has a slightly fishy odour based on the communities’ opinion at Ketapang and its unknown shelf life. The original recipe added granulated sugar and garlic powder might be able to remove the fishy odour. The effects of the addition of both ingredients are still unknown for the quality, consumer acceptability and shelf life. The objective of the study was to evaluate the quality and shelf life of pekasam ale-ale added granulated sugar and garlic powder based on sensory, physicochemical and microbiological profiles. Three recipes for this study were A (1 kg of fresh ale-ale flesh, 400 g of fine salt), B (recipe A, 200 g of granulated sugar, 55 g of garlic powder), and C (recipe A, 200 g of granulated sugar, 125 g of garlic powder) then tested physicochemical, microbiological and sensory properties. The water content, pH, and free fatty acids of A, B, and C differ significantly except for the ash content. All recipes were safe for consumption based on their physicochemical and microbiological properties. The best taste and aroma were awarded to C and B, respectively. The best acceptance score was awarded for C, with days 40 and 60 for the best maturity and shelf life, respectively. In conclusion, garlic powder successfully enhances the taste and aroma and reduces the fishy aroma of pekasam ale-ale.
Senyawa Isoflavonoid dari Akar Gitaan (Willughbeia coriacea Wall.) Aprenesya, Jamarlia; Ardiningsih, Puji; Rudiyansyah
Jurnal Riset Kimia Vol. 15 No. 1 (2024): March
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jrk.v15i1.686

Abstract

Gitaan (Willughbeia coriacea Wall.) is an endemic plant that grows wild in the forests of Kalimantan. Traditionally, parts of this plant have been applied for fork-lore medication in Dayak tribe. However, scarce information both for secondary metabolites and biological activities of this plant has been reported, especially for flavonoids. This research was conducted to determine structure of flavonoid from ethyl acetate fraction of gitaan roots by spectroscopy analysis. The ethyl acetate fraction was purified by several chromatography techiques in order to isolate compound 1. On the basis of NMR analysis including DART-HRMS data and comparison with literature, an isoflavonoid obtained from the ethyl acetate fraction of gitaan roots is formononetin.
MODIFIKASI NANOPARTIKEL PERAK DENGAN ASAM p-HIDROKSIBENZOAT DAN GLISIN UNTUK DETEKSI KOLORIMETRI ION Ni²⁺ Sari, Gladis Raspida; Gusrizal, Gusrizal; Ardiningsih, Puji
Indonesian Journal of Pure and Applied Chemistry Vol 8, No 3 (2025)
Publisher : Tanjungpura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/indonesian.v8i3.78551

Abstract

Silver nanoparticles (AgNPs) are well known for their unique physicochemical properties and have been widely applied in sensing technologies, particularly as colorimetric sensors for metal ions. In this study, AgNPs were synthesized using p-hydroxybenzoic acid, which functioned as both a reducing and capping agent to ensure controlled particle growth and stability. The aim was to develop a simple and sensitive method for detecting Ni²⁺ ions using these AgNPs, with glycine added as a ligand to enhance the sensing performance. The detection was based on observable color changes and absorbance shifts in the UV-Vis spectrum resulting from interaction between AgNPs and Ni²⁺ ions. The results showed that the presence of glycine significantly enhanced the AgNPs’ response to Ni²⁺, indicating a synergistic effect that improved detection sensitivity. The method demonstrated good linearity, with a coefficient of determination (R²) of 0.993. The calculated limit of detection (LOD) was 3.0 × 10⁻⁴ M, and the limit of quantification (LOQ) was 9.9 × 10⁻⁴ M. Precision analysis showed that the percent relative standard deviation (%RSD) was within acceptable limits, remaining below two-thirds of the coefficient of variation (%CV) defined by the Horwitz equation. These findings confirm that the modified AgNP-based system is both reliable and effective for the colorimetric detection of Ni²⁺ ions in solution.
Co-Authors Adhitiyawarman, Adhitiyawarman Agus Wibowo, Muhammad Ajuk Sapar Alatin, Isam Andi Hairil Alimuddin Aprenesya, Jamarlia Ari Widiyantoro Aritonang, Anthoni Batahan Ashari, Asri Mulya Edwindar, Felgi Firdaus, Giska Ristianty Gusrizal Gusrizal Hasanah, Kutsiatul Hendra Perdana Imelda Hotmarisi Silalahi Jayuska, Afghani Juniarti, Leni Mega Sari Juane Sofiana Millenia, Millenia NOPIANTI, NOPIANTI Nurul Huda Pitri, Sela Rahma Rani, Diah Puspa Rendi, R. Rio Kurniadi Risa Nofiani Roeswandi, Irine Fajrin Rudiyansyah Rudiyansyah Rudiyansyah Sadenta, Deby Pascalia Sari, Gladis Raspida Sari, Heni Puspita Siti Khotimah Sri Wahyuni Sulistyo, Luthfi Imam Suparnawati, Suparnawati Triswanto, Bambang Warsida, W. Warsidah, Warsidah Wibowo, Muhamad Agus Widodo, Muhammad Agus Yuniar, Risa