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Stigmasterol (Steroid) From Leaves of Solanum ferox L (Sour Eggplant) Plant Hazimah; Fadhli, Haiyul; Fitriyah, Dina
Al-Kimia Vol 11 No 1 (2023): JUNE
Publisher : Study Program of Chemistry - Alauddin State Islamic University of Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/al-kimia.v11i1.35337

Solanum ferox L is a vegetable that is often used as a flavor in cooking that belongs to the Solanaceae family. Solanum ferox L contains terpenoids, steroids, flavonoids, alkaloids, and phenolic compounds. Solanum ferox has various bioactive compounds used as antirheumatic, antiasthma, antiviral, anticancer, and antibacterial. The aim of this study was to isolate and characterize the stigmasterol compound from the Solanum ferox plant. The compound was elucidated by UV, IR, and NMR spectroscopy and was named HSF. The HSF compound has the chemical formula C29H48O and the name is Stigmasterol.

Optimisation of The Cathodic Stripping Voltammetry For The Determination of Metal Ni(II) in The River Water pardi, Hilfi; Fitriyah, Dina
Al-Kimia Vol 11 No 1 (2023): JUNE
Publisher : Study Program of Chemistry - Alauddin State Islamic University of Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/al-kimia.v11i1.35688

The study was carried out to determination the metal Ni(II) in river water samples using cathodic stripping voltammetry (CSV) method. In order to achieve optimum conditions for the determination of metal Ni(II), the accumulation potential and accumulation time conditions of the CSV method have been achieved. The results of this research obtained under the optimum conditions for Ni(II) measurement using an electrolyte solution of ammonium chloride with a potential accumulation (accv) of -0.7 V and a time accumulation (acct) of 60 s. The relative standard deviation of the 10 µg/L Ni(II) standard solution (n=8) is 0.53%, the recovery value is 98.82%. The CSV method for the determination of Ni(II) metal has been successfully applied to river water samples.

Peningkatan Pengetahuan Ibu Tentang Inisiasi Menyusui Dini (IMD) Untuk Keberhasilan Memberikan ASI Eksklusif di Kabupaten Jember Selviyanti, Erna; Kartika, Ria Chandra; Umbaran, Dessya Puti Ayu; Fitriyah, Dina; Yuanta, Yohan
Journal of Community Development Vol. 3 No. 2 (2022): December
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v3i2.89

In 2013, there were 18 provinces whose coverage of early breastfeeding was below the national figure, one of which was East Java. Mother's knowledge from pregnancy to childbirth about IMD is very decisive for the success of exclusive breastfeeding and avoiding the baby from being malnourished. The counseling activity for early breastfeeding initiation at Posyandu Catleya 19 was attended by 22 prospective mothers, 7 pregnant women and 6 breastfeeding mothers. Participants were given a pretest to determine the level of knowledge about early breastfeeding initiation. The activity continued with the presentation of material about early breastfeeding initiation to participants. The community service team also provided modules to participants in easy-to-understand language, followed by discussion and question and answer sessions. The topics that were used as questions by the participants were related to family support in breastfeeding, the fear of pregnant women about breast milk that did not come out when giving birth to a baby and equalizing perceptions regarding the importance of breastfeeding for babies starting with early initiation of breastfeeding for newborns. Based on the evaluation results, there were 20 prospective mothers, 7 pregnant women and 4 breastfeeding mothers with a post test score higher than the pretest score or a total of 88.57%. This shows that there is an increase in knowledge about the importance of early breastfeeding initiation for the success of exclusive breastfeeding to infants.

Pengaruh Pemberian Jus Melon SGH Tefa Polije Kombinasi Jeruk Nipis Terhadap Hipertensi Sebagai Upaya Penurunan PTM Puspita, Surya Dewi; Ratri, Putri Rahayu; Jannah, Miftahul; Fitriyah, Dina; Yuanta, Yohan; Kartika, Ria Chandra
ARTERI : Jurnal Ilmu Kesehatan Vol 5 No 2 (2024): Februari
Publisher : Puslitbang Sinergis Asa Professional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37148/arteri.v5i2.443

The prevalence of hypertension among people aged ≥18 years is 34.1%, with a prevalence of 36.9% in women and 31.3% in men. East Java Province ranks sixth with a hypertension prevalence of 36.32%, while the number of hypertension patients in Jember Regency, according to data from the Jember Health Office in 2023, is 198,562 people, and the number of hypertension patients at the Jenggawah Health Center is 6,461 people. The aim of the study is to determine the effect of giving SGH Tefa Polije Melon Juice combined with Lime on Hypertension. The research method used is a Quasi-Experiment with a Pretest Posttest Non-Equivalent Control Group approach with a sample size of 30 people, and the variable in this study is blood pressure. The results of data testing with the Mann Whitney test between the systolic and diastolic blood pressure of the control group and the treatment group showed p-values of 0,621 and 0,952 (p>0,005), indicating no significant difference in systolic and diastolic blood pressure between the groups before the intervention. This shows that the study can proceed to the stage of giving the treatment with melon juice combined with lime. There was a difference in the average blood pressure between the control group and the treatment group after the intervention in systolic pressure (p=0,004) and diastolic pressure (p=0,001). Systolic (p=0,003) and diastolic (p=0,002) pressures in the treatment group showed significant differences before and after the intervention. Based on these results, it can be concluded that there is an effect of giving melon juice combined with lime on hypertension, and there is no significant difference in systolic and diastolic blood pressure between the groups before the intervention. For future research, it is expected to measure the respondents' dietary intake parameters.

Formulasi Puding Kulit Pisang Ambon dan Ubi Jalar Ungu sebagai Makanan Selingan Mengandung Kalium Sari, Sintiya; Fitriyah, Dina; Rosiana, Nita Maria; Warsito, Heri
HARENA : Jurnal Gizi Vol 4 No 2 (2024): HARENA: Jurnal Gizi (April 2024)
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/harena.v4i2.4986

Perubahan gaya hidup modern pada masyarakat merupakan salah satu faktor dari peningkatan angka kejadian hipertensi di Indonesia. Hipertensi adalah keadaan tekanan darah sistolik ≥140 mmHg dan tekanan darah diastolik ≥90 mmHg. Sampai saat ini, angka risiko kejadian hipertensi terus meningkat tajam dan di prediksi pada tahun 2025 sekitar 1,5 miliar orang akan hidup dengan hipertensi. Penanganan hipertensi dapat dilakukan dengan cara non farmakologi. Salah satu tindakan non-farmakologis yang bisa diambil adalah mengubah perilaku menjadi lebih sehat dan mengadopsi pola makan diet DASH (Dietary Approach to Stop Hypertension). Pola diet DASH ini menekankan pada konsumsi rendah natrium, tinggi kalsium, magnesium, dan kalium. Kalium merupakan senyawa kimia yang berperan dalam memelihara fungsi normal otot, jantung, dan sistem saraf. Kalium berfungsi mengurangi volume darah akhirnya tekanan darah menurun. Tujuan dari penelitian ini adalah untuk mengkaji formulasi puding ambon kulit pisang dan ubi jalar ungu sebagai makanan selingan mengandung kalium. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap. Penetapan formulasi dalam penelitian ini dilakukan perbandingan kulit pisang ambon dan ubi jalar ungu yaitu 30:70, 40:60, 50:50, 60:40, 70:30, 80:20 dan setiap perlakuan diulang sebanyak 4 kali. Analisa yang dilakukan pada produk puding adalah tingkat sineresis, karakteristik organoleptik, kadar kalium, komposisi gizi, informasi nilai gizi, dan porsi pemberian. Hasil penelitian menunjukkan kandungan kalium tidak terdapat perbedaan yang signifikan (P>0,05). Perlakuan terbaik adalah 40% kulit pisang ambon dan 60% ubi jalar ungu dengan karakteristik kandungan kalium 113 mg, sineresis 3,25%, warna sangat ungu, rasa manis, aroma khas kulit pisang ambon lemah, dan tekstur lembut.

MANGROVE CERIOPS TAGAL SEBAGAI PEWARNA BATIK ECOPRINT DENGAN METODA IRON BLANKET Willian, Nancy; Pardi, Hilfi; Fitriyah, Dina
Jurnal Zarah Vol. 12 No. 2 (2024): Jurnal Zarah
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar

Mangrove merupakan tanaman pesisir yang memiliki banyak keuntungan, salah satunya digunakan sebagai zat warna. Zat warna alami yang merupakan pigmen warna dari senyawa bioaktif tanaman telah diteliti dengan baik. Bagian tanaman propagul mangrove diambil mangrove jebis ceriops tagal yang tumbuh disepanjang pesisir Pulau Bintan, Kepuluan Riau. Penelitian ini bertujuan untuk menghasilkan zat warna alami dari propagul buah tanaman mangrove dan diuji kandungan bioaktif menggunakan metoda skrining fitokimia dan uji karakterisasi dengan FTIR serta implementasi zat warna pada ecoprint menggunakan metoda iron blanket. Hasil skrining fitokimia memperlihatkan positif kandungan alkaloid, flavonoid, polifenol dan tannin sedangkan FTIR memperlihatkan puncak -OH yang dominan sebagai komponen utama metabolit sekunder. Pemanfaatan zat warna dari pigmen tanaman dilakukan dengan mewarnai kain melalui metoda ecoprint dengan berbagai jenis mordant. Dihasilkan bahwa warna pada kain ecoprint menajdi lebih terang tahan lama dan bisa dimanfaatkan sebagai usaha produksi dalam peningkatan ekonomi yang berkelanjutan.

MANGROVE CERIOPS TAGAL SEBAGAI PEWARNA BATIK ECOPRINT DENGAN METODA IRON BLANKET Willian, Nancy; Pardi, Hilfi; Fitriyah, Dina
Jurnal Zarah Vol. 12 No. 2 (2024): Jurnal Zarah
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar

Mangrove merupakan tanaman pesisir yang memiliki banyak keuntungan, salah satunya digunakan sebagai zat warna. Zat warna alami yang merupakan pigmen warna dari senyawa bioaktif tanaman telah diteliti dengan baik. Bagian tanaman propagul mangrove diambil mangrove jebis ceriops tagal yang tumbuh disepanjang pesisir Pulau Bintan, Kepuluan Riau. Penelitian ini bertujuan untuk menghasilkan zat warna alami dari propagul buah tanaman mangrove dan diuji kandungan bioaktif menggunakan metoda skrining fitokimia dan uji karakterisasi dengan FTIR serta implementasi zat warna pada ecoprint menggunakan metoda iron blanket. Hasil skrining fitokimia memperlihatkan positif kandungan alkaloid, flavonoid, polifenol dan tannin sedangkan FTIR memperlihatkan puncak -OH yang dominan sebagai komponen utama metabolit sekunder. Pemanfaatan zat warna dari pigmen tanaman dilakukan dengan mewarnai kain melalui metoda ecoprint dengan berbagai jenis mordant. Dihasilkan bahwa warna pada kain ecoprint menajdi lebih terang tahan lama dan bisa dimanfaatkan sebagai usaha produksi dalam peningkatan ekonomi yang berkelanjutan

Dimsum Lele: High Protein Food Innovation for a Stunting-Free Generation in Panduman Village Rusdiarti, Rusdiarti; Jannah, Miftahul; Fitriyah, Dina; Ayu, Dessya Putri
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 6 No. 1 (2025): Jurnal Pengabdian kepada Masyarakat Nusantara Edisi Januari - Maret
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v6i1.5328

The issue of stunting remains a significant challenge in the field of nutrition, impacting the quality of human resources in Indonesia. In Panduman Village, located in Jelbuk District of Jember Regency, the prevalence rate of stunting is notably high at 18.46%. One contributing factor is the low consumption of animal protein and the limited nutritional knowledge among mothers of toddlers. To address this issue, a community service program was implemented, focusing on balanced nutrition education and training on how to prepare dim sum using catfish, which is a local ingredient rich in protein. This initiative involved 30 participants, including pregnant women, breastfeeding mothers, mothers of toddlers, and posyandu cadres. The program included nutritional education through lectures, discussions, and evaluations conducted via pre- and post-tests. Participants then had the opportunity to practice making catfish dim sum. The evaluation results indicated an increase in the average knowledge of participants, rising from 65.88 to 72.35. Additionally, participants expressed high enthusiasm for making dim sum.This program has proven effective in enhancing public understanding of the importance of a balanced diet and food diversification based on local animal protein sources. It positively contributes to efforts to prevent stunting. It is hoped that the continuation of this initiative will further improve the nutritional status of the community in Panduman Village.

KARAKTERISTIK ORGANOLEPTIK DAN CEMARAN YOGHURT SINBIOTIK UBI UNGU DAN SUSU SEGAR Fitriyah, Dina; Jannah, Miftahul; Ayu, Dessya Putri; Werdiharini, Agustina Endah; Warsito, Heri; Ratri, Putri Rahayu
Pasundan Food Technology Journal (PFTJ) Vol 12 No 2 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i2.29654

Purple sweet potato synbiotic yogurt is a synbiotic drink that utilizes local food and is beneficial for health. The synbiotic purple sweet potato yoghurt is expected to enhance the functional value of yoghurt as a probiotic and increase the utilization value of purple sweet potatoes. Nevertheless, yoghurt with the addition of other food ingredients must still meet the standard quality requirements for yoghurt. The purpose of this study was to analyze the organoleptik and contamination of pathogen bacteria and heavy metal. This study used an experimental design with the development of 4 formulations with a ratio of fresh milk and purple sweet potato extract, namely 1: 4 (P1), 2: 3 (P2), 3: 2 (P3), 4: 1 (P4). Purple sweet potato synbiotic yogurt and fresh milk were subjected to organoleptic tests on 30 untrained panelists, microbiological contamination and heavy metal contamination. The results showed that on average panelists liked the P4 formula based on the characteristics of taste, aroma and texture, and liked the P3 formula based on the characteristics of color. Contamination test showed negative contamination of Salmonella, coliform, and L. monocytogenes and no contamination of Hg, Pb, Sn was detected. Cu contamination of 0.19 is still below the standard. The synbiotic yoghurt made from purple sweet potato and fresh milk was generally well accepted by the panelists, and contamination levels, it is complied with SNI standard.

10.25047 Formulasi Soft Cookies Berbasis Tepung Kacang Hijau dan Tepung Kacang Tanah Sebagai Makanan Selingan Sumber Protein pada Wanita Usia Subur: - Harumi, Rahmatika; Fitriyah, Dina; Oktafa, Huda; Warsito, Heri
Jurnal Kesehatan Vol 13 No 2 (2025): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-kes.v13i2.607

Protein is a crucial nutrient necessary for the body to perform various vital functions support growth, repair tissues, and maintain reproductive health, especially for women of reproductive age. Adequate protein intake helps prevent chronic energy deficiency (CED) and stunting. This study aimed to develop soft cookies produced with mung bean flour and peanut flour as a protein-rich snack. The research applied a Completely Randomized Design (CRD) with five formulations of mung bean flour and peanut flour ratios: (90%:10%), (80%:20%), (70%:30%), (60%:40%), and (50%:50%). The analysis covered protein content, organoleptic properties (color, taste, aroma, texture), nutritional composition, and the best formulation. The best result was obtained from formulation P5, which contained 6,28% moisture, 1.49% ash, 14,77 g protein, 23,28 g fat, 54,19 g carbohydrates, and 486 kcal per ,00 grams. This formulation was preferred by panelists due to its brown color, sweet taste, neutral mung bean aroma, and soft texture. A 60 g serving provides 294 kcal, 9 g protein, 13.96 g fat, and 33 g carbohydrates. These soft cookies have the potential to be a nutritious, affordable, plant-based protein snack that supports the prevention of CED and stunting. Keywords: Soft cookies, snack, mung bean flour, peanut flour, CED

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