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All Journal Jurnal Rekayasa Proses Jurnal AGROTEKNOLOGI Jurnal Bahan Alam Terbarukan Jurnal Teknologi Konversi JISI UMJ (Jurnal Integrasi Sistem Industri UMJ) Seminar Nasional Teknik Kimia Kejuangan Prosiding Semnastek Jurnal Pengabdian Kepada Masyarakat (Indonesian Journal of Community Engagement) JURNAL KONVERSI Chimica et Natura Acta Jurnal Rekayasa Proses ASEAN Journal of Chemical Engineering Jurnal Pengabdian Masyarakat Teknik Journal of Applied Sciences and Advanced Technology BASKARA: Journal of Business and Entrepreneurship Jurnal Surya Teknika Jurnal Natural Aceh International Journal of Science and Technology Jurnal Rekayasa Proses Journal of Public Policy and Society
Ratri Ariatmi Nugrahani
Universitas Muhammadiyah Jakarta
Agriculture, Biological Sciences & Forestry Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Neuroscience Physics Social Sciences Other

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Formulasi Dan Uji Antioksidan Emulsi Ekstrak Biji Kelor(Moringa oleifera L.) Dengan Kombinasi Minyak Zaitun Amalia, Fauziah; Rahmawati, Rizky; Sari, Fatma; Kurniaty, Ika; Susanty; Nugrahani, Ratri Ariatmi
Prosiding Semnastek PROSIDING SEMNASTEK 2025
Publisher : Universitas Muhammadiyah Jakarta

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Abstract

Salah satu tanaman yang memiliki nilai ekonomis dan medis tinggi adalah tanaman kelor (Moringa oleifera L.). Minyak biji kelor digunakan dalam industri kosmetik sebagai perawatan kulit dan formulasi kosmetik berkualitas tinggi karena mengandung asam lemak tak jenuh dengan sifat antioksidan, anti penuaan dan anti inflamasi yang kuat serta mudah diserap oleh kulit. Penelitian ini mengembangkan metode ekstraksi dengan variasi volume etanol 96% (250 , 300 , 350 ,400 dan 450 ml) dengan waktu maserasi 2 hari dan penggunaan Vaccum Rotary Evaporator untuk pemekatan ekstrak. Hasil penelitian menunjukan bahwa volume pelarut sangat berpengaruh terhadap hasil rendemen, hasil rendemen paling besar yaitu pada volume 450ml sebesar 49,60%. Pada penelitian ini dibuat variasi formulasi emulsi (F1 (0,8 g ekstrak) ; F2 (1 g ekstrak) ; F3 (1,2 g ekstrak) ; F4 (1,4 g ekstrak) ; F5(1,6 g ekstrak) ; F6 (1,8 g minyak zaitun) ). Rasio kombinasi ekstrak biji kelor dengan minyak zaitun adalah 1 : 1. Uji aktivitas antioksidan menggunakan DPPH (1,1-Difenil-2-pikrilhidrazil). Perhitungan nilai IC50 pada penelitian ini didapat aktivitas antioksidan pada ekstrak biji kelor sebesar 69,49 ppm dikategorikan sebagai aktivitas antioksidan kuat dan formulasi dengan nilai aktivitas antioksidan terbaik adalah F3 didapat nilai IC50 sebesar 46,61 ppm dianggap sebagai aktivitas antioksidan yang sangat kuat.
Kinerja Inhibisi Antioksidan Ekstrak Daun Miana (Coleus scutellarioides (L.) Benth.) pada Variasi Waktu Ekstraksi dan sebagai Bahan Tambahan Sabun Mandi Cair Sakalaty, Evanda Enggelina; Nugrahani, Ratri Ariatmi; Fithriyah, Nurul Hidayati
Chimica et Natura Acta Vol 12, No 1 (2024)
Publisher : Departemen Kimia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/cna.v12.n1.47348

Abstract

Kulit menjadi salah satu organ penting dari tubuh manusia, sehingga perlu untuk dijaga dan dilindungi. Sabun mandi merupakan salah satu produk yang dapat membersihkan kulit, sehingga diharapkan selain dapat membersihkan kulit sabun mandi juga harus dapat melindungi kulit dari reaksi oksidasi. Daun miana (Coleus scutellarioides (L.) Benth.)dapat dimanfaatkan sebagai salah satu zat tambahan dalam sabun mandi, hal ini karena daun miana memiliki kandungan senyawa metabolit sekunder yang dapat bermanfaat sebagai antioksidan alami.Penelitian ini dilakukan untuk mengetahui pengaruh waktu ekstraksi ultrasonikasi dan pengaruh penambahan ekstrak daun miana terhadap inhibisi antioksidan dalam pembuatan sabun mandi cair. Penelitian ini menggunakan dua variabel bebas yaitu waktu ekstraksi (60, 90, 120, 150 dan 180 menit) dan konsentrasi ekstrak (0%, 1%, 2%, 3% dan 4%) dalam formula sabun, dengan menggunakan metode ekstraksi ultrasonikasi. Adapun proses ekstrasi dengan menggunakan pelarut etanol 96%. Hasil perhitungan rendemen tertinggi yaitu pada ekstraksi 150 menit, dengan nilai 2,30. %Inhibisi antioksidan tertinggi juga didapat pada ekstrak dengan waktu ekstraksi 150 menit, yaitu 81,486. Persamaan regresi yang diperoleh yaitu y = -0,4427x4 + 4,9163x3 - 19,212x2 + 32,665x + 56,91 dan R² = 1. Kemudian untuk %inhibisi antioksidan sabun mandi cair yang paling tinggi yaitu pada sabun mandi dengan konsentrasi esktak daun miana 4% (v/v) yaitu sebesar 59,322. Dengan persamaan regresi yang diperoleh yaitu y = -1,1874x2 + 17,939x - 1,7731 dan R² = 0,9866. Hasil pengujian organoleptik dari 30 Panelis didapatkan bahwa konsentrasi ekstrak yang ditambahkan dalam sabun tidak mempengaruhi hasil pengujian organoleptik.
Pengaruh penambahan Ekstrak Biji Kelor sebagai Antioksidan Masker Gel peel off Sari, Fatma; Sari, Alvika Meta; Nugrahani, Ratri Ariatmi; Kurniaty, Ika; Putri, Dirga Aulia Eka
Prosiding Seminar Nasional Teknik Kimia "Kejuangan" 2023: PROSIDING SNTKK 2023
Publisher : Seminar Nasional Teknik Kimia "Kejuangan"

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Abstract

Compounds called antioxidants are particularly beneficial to human health. Antioxidant substances are frequently utilized as free radicals because they can prevent the growth of oxidation reactions. Because of their high antioxidant content, moringa seeds produce oil that is resistant to rancidity and does not easily oxidize.  The peel-off gel mask formulation in this investigation included Moringa seed oil extract as a source of natural components. The goal of this study was to evaluate the antioxidant activity of a peel-off gel mask preparation made from Moringa seed oil extract. Maceration extraction is the technique used for extraction, and DPPH is the technique used to test for antioxidants. The results showed that the sample with a solvent volume of 450 ml had the best yield (34.64%), and the antioxidant activity of the extract of Moringa seed oil was measured at 256.89 g/ml with an average pH of 5.79.  The Moringa seed oil extract peel-off gel mask has the attributes of being white, thick, and smelling like moringa seeds. The peel-off gel mask gets thicker the more Moringa seed oil extract there is in it. This study establishes the potential of using Moringa seed oil extract in peel-off gel mask formulations extract in peel-off gel mask formulations.
Formulasi Emulgel Masker Wajah Ekstrak Ubi Jalar Ungu (Ipomoea Batatas Var. Ayamurasaki) dengan Uji pH, Homogenitas, dan Aktivitas Antioksidan Kurniaty, Ika; Nugrahani, Ratri Ariatmi; Hasyim, Ummul Habibah; Sari, Fatma; Nurfida, Anita; Syafira, Izzatus
SURYA TEKNIKA Vol 13 No 1 (2026): JURNAL SURYA TEKNIKA
Publisher : Fakultas Teknik UMRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37859/jst.v13i1.11798

Abstract

The utilization of purple sweet potato (Ipomoea batatas var. Ayamurasaki) as a natural antioxidant agent in emulgel cosmetic formulations offers potential for developing effective facial skincare products. The anthocyanin pigments contained in purple sweet potato were extracted via the reflux method using 70% ethanol, yielding a 13% extract. The total anthocyanin content was measured at 26.72 mg/100g wet weight, providing potent antioxidant activity with an IC₅₀ value of 10.77 ppm. Various extract concentrations (F1–F6) incorporated into the emulgel base demonstrated physical characteristics that met cosmetic standards, including excellent homogeneity and a stable pH range between 5.3 and 6.8. The evaluation of antioxidant activity revealed a positive correlation between increasing extract concentration and the effectiveness of free radical scavenging. Formula F6 yielded the most optimal antioxidant activity with an IC₅₀ value of 8.39 ppm. These emulgel face mask preparations proved to be physically stable and possess significant skin protection potential against oxidative stress. Purple sweet potato is verified as a viable natural active ingredient for topical product formulation, providing functional added value for the development of nature-based cosmetics.
Drying Moringa Leaf (Moringa Oliefera) with Dehydrator for Face Mask Formula Ghaida Gusrinisa; Tri Yuni Hendrawati; Ratri Ariatmi Nugrahani
Journal of Applied Sciences and Advanced Technology Vol. 8 No. 1 (2025): Journal of Applied Sciences and Advanced Technology
Publisher : Faculty of Engineering Universitas Muhammadiyah Jakarta

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Abstract

Moringa leaves contain a lot of nutrition and if its powder has a lot of health benefit for our body. Moringa leaf powder can be used as face mask because it contains a lot of good benefit for our skin, for example natural antioxidant. This reasearch is proposed to make moringa leaf powder from fresh moringa leaf and to use the powder as face mask. The purpose of this research are to get the best drying conditions of moringa leaf and the best face mask formula made from moringa. Fresh moringa leaves are dried using food dehydrator at temperature 40, 50, 60, 70 and 80°C and then the powder is analyzed for its protein and vitamin C content. Then, best-dried moringa leaf powder is mixed with another ingredients to make face mask by varying mass of moringa leaf powder used at 5, 10, 15, 20 and 25 g. Furthermore, moringa face mask is analyzed for its pH, drying time and hedonic test. It is found that drying time (y) of moringa leaves decreasing as the temperature of dehydrator increased according to equation y = 0.6429x2 – 5.3571x + 11.9. Average yield of moringa leaves powder is 24.11%; drying temperature 40°C and drying time 7.5 hour get the best-dried moringa leaf powder with protein content of 27.63% and vitamin C content of 1018.02 mg. Proximate analysys of moringa leaf powder resulted in 29.07% protein; 8.72% ash; 7.93% total fat; 8.57% moisture content and 45.73% carbohydrate. Average pH of moringa face mask is 6.44. The drying time of face mask (y) decreasing as the moringa leave powder mass (x) increased according to equation y = -2.343x + 27.227. Face mask with mass percentage 37%(w/w) of moringa leaves powder get the best formula with pH of 6.4, film dryng time of 16.06 minutes and become favorite by hedonic test.
Determination of Characteristics and Kinetics of Drying Rate of Katuk Leaves (Sauropus androgynus L. Merr) as Herbal Tea with Variations in Temperature and Drying Time Wika Prasetia Dewi; Ratri Ariatmi Nugrahani; Ismiyati; Tri Yuni Hendrawati
Journal of Applied Sciences and Advanced Technology Vol. 8 No. 1 (2025): Journal of Applied Sciences and Advanced Technology
Publisher : Faculty of Engineering Universitas Muhammadiyah Jakarta

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Abstract

Katuk is a plant that belongs to the indigenous species that can adapt well in relatively diverse environmental conditions. The following leaves are young shoots used as nutritious food ingredients laktogogum which can increase the amount of breast milk in breastfeeding and warding mothers, the katuk plant can be made into other innovations such as herbal tea.The aim of the study was to determine the effect of drying temperature on the activity of katuk leaf tea. Drying katuk leaf tea is used at temperatures of 40 °C, 50 °C, 60 °C for 1,2,3,4, up to 5 hours. The study used a completely randomized design (CRD) method with 3 treatments and 5 replications in order to obtain 15 experimental units. The data obtained were analyzed by analysis of variance (ANOVA). HThe results of the Two Way ANOVA test at the time of heating show F count = 3.569 and F table = 3.837 so that F count < F table, and at heating temperature shows F count = 38.361 and F table = 4,458 F value > of F crit, it can be concluded that heating time did not have a significant effect while the heating temperature had a significant effect on the water content of katuk leaves. The results showed the water content of 12.093-17.301% so that it still does not meet the requirements set by SNI, namely for the preparation of dry tea it must have a water content of 8% (SNI, 01-3836-2013). Drying rate 0.003-0.02 (g water/g sample.hour). Where the higher the drying rate, the greater the amount evaporated per minute. Ash content 12.22%. Yield 67,567- 98.936%where the greater the total yield value for each temperature and drying time, the more effective and efficient the process for raw materials is. In this study, katuk leaf tea which had the highest yield was dried at 50 oC for 5 hours, with IC50 values between 89 - 7145.6 g / ml. the most found at a drying temperature of 60 oC for 2 hours at 89 g/ml has a very active antioxidant content when compared to temperatures of 40 oC and 50 oC. From the samples tested, the panelists generally liked the katuk leaf tea which was heated at 40 oC for 5 hours.The study of drying rate kinetics resulted in the drying rate constant 2.03 and of the order 0.35.
Integrasi Ergonomi dan Desain Kemasan Berkelanjutan Berbasis Ergonomic Function Deployment untuk Mendukung SDGs di Industri Pangan N Nelfiyanti; E Ernyasih; Ratri Ariatmi Nugrahani; Andry Setiawan
JISI: Jurnal Integrasi Sistem Industri Vol. 13 No. 1 (2026): JISI UMJ
Publisher : Fakultas Teknik Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24853/jisi.13.1.167-182

Abstract

Krisis lingkungan akibat dominasi limbah plastik dalam sektor pangan mendorong urgensi pembaruan desain kemasan produk yang ramah lingkungan namun tetap memenuhi ekspektasi kenyamanan konsumen. Penelitian ini bertujuan untuk mengembangkan strategi dan prototipe desain kemasan makanan inovatif yang mengintegrasikan pendekatan Ergonomic Function Development (EFD) dengan prinsip keberlanjutan secara menyeluruh guna mendukung pencapaian Sustainable Development Goals (SDGs). Riset terapan ini menggunakan pendekatan metode kombinasi (mixed method). Data primer dihimpun dari minimal 30 responden konsumen melalui observasi interaksi fisik, kuesioner Voice of Customer (VoC), serta Focus Group Discussion (FGD) bersama pelaku usaha, yang selanjutnya dianalisis secara terstruktur menggunakan matriks House of Ergonomics (HoE). Hasil penelitian menunjukkan bahwa parameter prioritas konsumen bertumpu pada kemasan biodegradabel bebas kontaminasi kimia, fungsionalitas fitur fisik berupa pegangan (handle), sistem penutup tahan lama, serta stabilitas penjagaan suhu makanan. Karakteristik teknis tersebut diwujudkan ke dalam pengembangan dua model prototipe kemasan berbahan sirkular ampas tebu dan kulit jagung, yakni Model Artistik Natural untuk segmentasi pasar lokal/organik, serta Model Modern Fungsional dengan handle terintegrasi yang dioptimalkan untuk kebutuhan logistik ritel skala besar. Integrasi model desain ini terbukti berkontribusi nyata pada pemenuhan target SDG 3, SDG 9, SDG 12, dan SDG 14. Meskipun implementasi pada skala UMKM masih menghadapi tantangan biaya dan investasi teknologi awal, strategi digitalisasi desain dapat menjadi solusi akselerasi pengembangan kemasan makanan masa depan yang human-centered dan eco-efficient.
Techno-Economic Simulation of Lobster Cultivation Business in Sebubus Village, West Kalimantan Gema Fitriyano; Ratri Ariatmi Nugrahani; Endang Rudiatin; Dicka Ar Rahim
Journal of Public Policy and Society Vol. 1 No. 1: January 2025
Publisher : Center for Border and Coastal Studies, Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54268/jpps.v1i1.28889

Abstract

Lobster plays a pivotal role in the fisheries industry, and the potential development of this business needs to be thoroughly understood to support regional economic growth, particularly in Sebubus Village, West Kalimantan. This research aims to study prospects and simulations of the techno-economic aspects of lobster cultivation businesses in West Kalimantan. The research methodology involves collecting primary and secondary data through field surveys, interviews with business stakeholders, and analysis of relevant economic data. The data were obtained from lobster business locations in Sebubus Village and secondary data from recent scientific articles. The data used encompass aspects such as production costs, selling prices, and other factors affecting the sustainability of the business. Based on the results of techno-economic simulations with fixed variables of harvest composition (A 30%, B 30%, C 40%), critical factors for lobster cultivation businesses were identified, including a minimum seedling capacity of 14.87 kg, a minimum survival rate of 67.65%, a maximum decline in lobster selling prices of 20.42%. In contrast, an increase in feed prices did not significantly affect the lobster industry. This research is expected to contribute significantly to understanding the lobster business economy in Sebubus Village and surrounding areas. Its practical implications involve efforts to enhance production efficiency, reduce risks, and create a conducive business environment for lobster industry stakeholders.
Co-Authors &#039;Aini Rahmadhaniar Agdila, Alivia Fernanda Ahmad Muhammad Rizki Triaji Aini Rahmadhaniar Alvika Meta Sari Amalia, Fauziah Amalia, Gizka Nurizki Ananda Kinanty Andry Setiawan Andyco Amihardy Anisa Kemala Dewi Anisa Kemala Dewi, Anisa Kemala Anisa Nurtri Lestari Anwar Ilmar Ramadhan Athiek Sri Redjeki Azrul Syamsu Bayu Handika Prasetyo Budiyanto Budiyanto Darto Dedek Rahayu Desart Puto, Abdur Rauf Desy Hijriyah Dicka Ar Rahim Dimah Noviyanti E Ernyasih Endang Rudiatin Faisal, Arief Rafi Fatma Sari Fatma Sari Fitri Nuryani Gati Ningsih Gati Ningsih, Gati Gema Fitriyano Ghaida Gusrinisa Hajir, Siti Hakim, Rusnia Junita Hana Ambarwati Hana Ambarwati Haryadi Wibowo Helfi Gustia Helmi Rizki Hayati Helmi Rizki Hayati, Helmi Rizki Hidayat, Sri hidayat, untung Ika Kurniaty Ika Nirmalasari Imam Hidayat Ismiyati Ismiyati Ismiyati Ismiyati Ismiyati, Ismiyati kadarisman, muhammad Lilik Sumarni Loekman Satibi Loekman Satibi, Loekman Mela Perdana Sunarso Miftah Andriansyah, Miftah Mohammad Gani Rafidianto Muh. Kadarisman Muhammad Djarkasih Muhammad Ilham Setyoaji Muhammad Subehi N Nelfiyanti Nurfida, Anita Nurul Hidayati Nurul Hidayati Fithriyah Nurul Hidayati Fitriyah Priyanto Dwi Nugroho Putri, Dirga Aulia Eka Putri, Shavyta Rahmawati, Rizky Renty Anugerah Mahaji Puteri Retno Farida Rini Siskayanti Rusnia Junita Hakim RUSNIA JUNITA HAKIM Sakalaty, Evanda Enggelina Setyawati, Novita Shafira Hafizhah Putri Suharno Shela Ratri Utami Shela Ratri Utami, Shela Ratri Siswahyudianto Susanty Susanty Susanty Susanty Susanty Susanty, Susanty Syafira, Izzatus Syamsudin Abdullah, Syamsudin Tiara Armelia Ismoyo Tita Diana Ningsih Titik Lestariningsih Titik Lestariningsih Tri Wahyuni Wasyilah Tri Yuni Hendrawati Tria Astika Endah Permatasari Ummul Habibah Hasyim Wenny Diah Rusanti Wika Prasetia Dewi Wusono, Ciska Nabila wusono, ciska nabilah Wusono, Ciska Nabilla Yukarie Ayu Wulandari Yunita Teresa Yusril, Ariadi Yustinah Zahra Hanifah Zihan, Nurul