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All Journal International Journal of Power Electronics and Drive Systems (IJPEDS) Jurnal Teknik Industri Jurnal Natur Indonesia JURNAL SAINS DAN TEKNOLOGI INDONESIA Jurnal Teknologi Pangan Cannarium (Jurnal Ilmu-ilmu Pertanian) INDONESIAN JOURNAL OF PHARMACY Jurnal Kesehatan Karya Husada CORD Jurnal Inovasi Pembelajaran Karakter
Pudji Hastuti
Fakultas Teknologi Pertanian, Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences

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 1 
Chemical composition and antibacterial properties of the essential oil of Pogostemon cablin Aisyah, Yuliani; Hastuti, Pudji; Sastrohamidjojo, Hardjono; Hidayat, Chusnul
INDONESIAN JOURNAL OF PHARMACY Vol 19 No 3, 2008
Publisher : Faculty of Pharmacy Universitas Gadjah Mada, Yogyakarta, Skip Utara, 55281, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (332.325 KB) | DOI: 10.14499/indonesianjpharm0iss0pp151-156

Abstract

The aim of this research were to evaluate the chemical compositions and antibacterial activities of patchouli. The identification of patchouli oil was carried out by using gas chromatography-mass spectrophotometer, fractionation of patchouli oil was done by vacuum fractionational distillation method. The gas chromatography mass spectra showed that the patchouli oil consisted of 15 components. It was found that the five major components were patchouli alcohol, Δ-guaiene, α-guaiene, seychellene and α-patchoulene. Patchouli oil and high boiling point fraction exhibited antibacterial activity, while the low boiling point fractions did not show the antibacterial properties. The antibacterial properties found to be more effective for the Gram-positive bacteria than that the Gram-negative bacteria.Key words : patchouli oil, patchouli alcohol, fractinational distillation, antibacterial
Fraksinasi dan Karakterisasi Fosfolipid dari Biji Nyamplung (Calophyllum inophyllum) (PhospholipidFractination and Characterisation of Calophylluminophyllum Kernel) Putri, Desiana Nuriza; Hidayat, Chusnul; Hastuti, Pudji
REKAPANGAN Vol 12, No 1 (2018): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

Abstract The aim of this research is to obtain the Phospholipid characteristic of Calophylluminophyllum which is suitable with the need by means of fractination process.Phospholipidcharacterisation resulted from fractination will generate recommendation of Phospholipidfractination use on suitable product and food processing. The extraction process was performed by using chloroform-methanol (1:2 v/v). The polar lipid is separated by using ethanol, then ethanol is used to extract Phospholipid. Fractination was performed based on the soluability in ethanol and acetone. There were 5 Phospholipid fraction namely crude Phospholipid (without fractination), ethanol soluble, ethanol insoluble, ethanol-acetone insoluble fraction. Each fraction was characterised for phosphatidylcholine content (PC), hydrophilic-lipophilic balance (HLB), peroxide value, viscosity and color. The result showed that the highest PC content was found on ethanol-soluble fraction, whereas highest fatty acid which arrange Phospholipid werepalmitat (C16:0) and Oleat (C:18). Phospholipid fraction which is suitable to be used as oil in water emulsifier is ethanol soluble fraction, and ethanol insoluble fraction is used as water in oil emulsifier. Keywords: Calophylluminophyllum kernel, phosphatidylcholine, phospholipid, phospholipid characteristic
Profil Plumbum (Pb) dan Cadmium (Cd) sebagai Kontaminan Dampak Penggunaan Agrokimia serta Remediasi Biji Kedelai Menggunakan Swelling Agent pada Khelasi dengan Asam Sitrat Priyadi, Sapto; Darmaji, Purnama; Santoso, Umar; Hastuti, Pudji
Jurnal Natur Indonesia Vol 15, No 1 (2013)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (232.629 KB) | DOI: 10.31258/jnat.15.1.45-51

Abstract

This research were aimed to know the plumbum (Pb) and cadmium (Cd) profile on soybean seeds as contaminants of the impact use of agrochemistry material impact and to know of swelling agent of N,N-dimethylformamide (DMF) needs at certain level of pH in chelation with citric acid. The results showed that the content of Pb in soybean seeds at cultivation system agrochemistry materials i.e. 0.63 ppm, while cultivation system without agrochemistry materials i.e. 0.46 ppm. Cd content in soybean seeds at cultivation system agrochemistry materials i.e. 0.05 ppm and the cultivation system without agrochemistry materials i.e. 0.1 ppm. Acceptable daily intake in terms of Pb content in soybean after treatment increases to 2.93 times compared before treatment (11.3379 to 33.2099 g per body weight per day). Acceptable daily intake in terms of the content of the Cd in soybean after treatment increases to 5.26 times compared before treatment. The value of the bio-concentration factor which expressed an accumulation of Pb in soybean seeds on both cultivation is low system (BCF<250), while for Cd is a moderate to high level (1.000<BCF>250). Cd reduction on soybeans seeds for all chelation treatment was maximum (not detected-detection limits was 0.01 ppm), while the highest reduction of Pb occurs at swelling agent N, N-dimethylformamide 15 mL at pH 10.
ANALISIS FAKTOR PENENTU INOVASI TEKNOLOGI DI INDUSTRI PANGAN vidyatmoko, dyan; Rosadi, Husni Yasin; susetyanto, susetyanto; Hastuti, Pudji; Zubair, Manifas
Jurnal Sains dan Teknologi Indonesia Vol. 14 No. 1 (2012)
Publisher : Badan Pengkajian dan Penerapan Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (98.689 KB) | DOI: 10.29122/jsti.v14i1.902

Abstract

Despite the fact that technological innovation and its role in the economic growth of developed countries have been much studied, but there is only little knowledge about the factors that determine technological innovation in Indonesia. In an effort to fill this gap, this study is conducted with the aim to analyze the factors that affect innovation in the food industry inIndonesia. Analytical methods used to achieve the research objective are regression analysis with 2 SLS (Two Stage Least) method and qualitative analysis. The results showed that there sixteen factors that influence technological innovation in the Indonesian food industry. By usingfurther 2 SLS method, empirical observation, in-depth interviews and discussions with experts, it is obtained the strong of technological innovation determinants to enhance technological innovation in the food industry. The determinants include the style of leadership, human capital,learning orientation, the company's ability to provide incentives / rewards, company relationships with outsiders and corporate location.
PENINGKATAN KEMAMPUAN MENGHITUNG PENJUMLAHAN MELALUI MODEL PEMBELAJARAN KONTEKSTUAL Hastuti, Pudji
Jurnal Inovasi Pembelajaran Karakter Vol 4, No 2 (2019): Edisi Desember 2019
Publisher : Jurnal Inovasi Pembelajaran Karakter

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Abstract

Berdasarkan hasil observasi yang telah dilakukan oleh guru dari hasil ulangan materi menghitung penjumlahan, hasil belajar siswa masih rendah. Tujuan penelitian tindakan kelas ini adalah untuk meningkatkan kemampuan menghitung penjumlahan melalui model pembelajaran kontekstual pada siswa. Bentuk penelitian ini adalah penelitian tindakan kelas yang terdiri dari dua siklus, tiap siklus terdiri dari empat tahapan yaitu perencanaan, pelaksanaan, observasi dan refleksi. Sebagai subjek penelitian adalah siswa kelas I. Teknik pengumpulan data menggunakan observasi, dokumentasi, dan tes. Teknik analisis data menggunakan teknik analisis model deskriptif  interaktif yang terdiri dari tiga komponen analisis yaitu reduksi data, sajian data, dan penarikan simpulan atau verifikasi. Hasil penelitian ini adalah: Adanya peningkatan nilai rata-rata kelas yang diperoleh siswa dari sebelumnya pada tes awal 67; kemudian pada tes siklus pertama 72,6; menjadi 89 pada siklus kedua,  adanya peningkatan persentase ketuntasan belajar siswa yang pada tes awal hanya 37,50%; dan pada tes siklus pertama 67,00%; kemudian pada siklus kedua menjadi 100%. Berdasarkan hasil penelitian di atas maka dapat disimpulkan bahwa melalui model pembelajaran kontekstual mampu meningkatkan kemampuan siswa dalam menghitung penjumlahan.
Model Matematika Optimasi untuk Perbaikan Proses Penggorengan Vakum Terhadap Tekstur Keripik Buah Jamaluddin, J; Rahardjo, Budi; Hastuti, Pudji; Rochmadi, R
Jurnal Teknik Industri Vol 12, No 1 (2011): Februari
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (232.315 KB) | DOI: 10.22219/JTIUMM.Vol12.No1.82-89

Abstract

Hard and crunchy are specific characteristics of fried product prefered by consumer. To have texture of crunchy product being suitable with consumer taste, it is necessary to observ characteristic change of raw material and frying condition. In frying process, the changes of hardness and crunchiness characteristics of food occur. These changes are predicted caused by free water vaporization and the decrease of starch content in food. The objective of this research is to develop mathematical model of hardness and crunchiness changes as the function of water and extract content degradation. Sample of the research is jack fruit fried in the temperature of 70–100° C, duration of 15–60 minutes, and pressure of 80–90 kPa. The parameters observed are hardness and crunchiness, water and starch content before and after frying. The result showed that hardness and crunciness change as the function of water vaporization and the decrease of starch content can be used to predict hardness and crunciness of product during vacuum frying.
Evaluation of readiness to commercialize research results with the IRL framework: a case study of ORC turbines in Indonesia Utomo, Setyo Margo; Azka, Muizuddin; Budiwati, Solichah Vichy; Rahman, Abdul; Setiawan, Hari; Faisal, Faisal; Hastuti, Pudji; Ilyas, Aldrich
International Journal of Power Electronics and Drive Systems (IJPEDS) Vol 15, No 1: March 2024
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijpeds.v15.i1.pp530-539

Abstract

Indonesia's commitment to reducing the use of fossil fuels for power generation has encouraged the exploration of biomass energy from waste materials. Organic Rankine cycle (ORC) turbine technology that converts waste into electrical energy can be an opportunity for the development of waste power plants. The developed ORC turbine has not been assessed for innovation readiness level (IRL). To address this gap, a comprehensive evaluation of the IRL and technology readiness level (TRL) of the ORC turbine is essential. This study uses qualitative and quantitative methods, combining the IRL and TRL frameworks. The results reveal that the ORC turbine market is ready, although the technology is still in the early stages of development (IRL 2). In order to achieve IRL 3 and be prepared to enter the decline stage as part of the market evolution phase, intellectual property protection, product testing, and certification must be carried out. The establishment of a product certification agency with testing facilities to ensure turbine performance is required. IRL and TRL approaches can be used to determine the stages of research activities that can be achieved by looking at the availability of resources needed at each level.
Fatty Acids Profile, Oxidative and Hydrolysis Stability of Virgin Coconut Oil and Palm Stearin Based Human Milk Fat Analog Karouw, Steivie; Suparmo; Hastuti, Pudji; Utami, Tyas
International Coconut Community Journal Vol 30 No 2 (2014): CORD
Publisher : International Coconut Community

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (506.191 KB) | DOI: 10.37833/cord.v30i2.71

Abstract

The objectives of the research are to evaluate fatty acids profile, oxidative and hydrolysis stability of human milk fat (HMF) analog by using virgin coconut oil (VCO) and palm stearin as raw materials. The HMF analog was synthesized through enzymatic interesterification catalyzed by lipase from Rhizomucor miehei. The fatty acid profiles of interesterification products were monitored using gas chromatography. Oxidative stability test was carried out for up to 72 hours at 60oC. The peroxide value was measured during 0, 24, 48 and 72 hours of storage duration. Hydrolysis stability test was held for up to 8 days at room temperature. The free fatty acid content was monitored during 0, 2, 4, 6 and 8 days of storage. The results showed that the resulted HMF analog having high percentage of palmitic acid in the sn-2 position, similar to that of HMF. The palmitic acid content in the sn-2 position was around 39.71%. The MCFAs were esterified in the sn-1 and sn-3 position and the main fatty acid constituent was lauric acid of 39.37%. The obtained HMF analog was stable to oxidative and hydrolysis deterioration as indicated by the peroxide value and free fatty acid content during storage.
Perlakuan Pendahuluan Menggunakan Gelombang Mikro pada Hancuran Biji Pala (Myristica fragrats Houtt) untuk Meningkatkan Rendeman dan Mutu Minyak Atsiri dan Oleoresin Pala Lumbessy, Abdul Syukur; Hastuti, Pudji; Soeparmo, Soeparmo
Cannarium Vol 19, No 1 (2021)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/cannarium.v19i1.3401

Abstract

Perlakuan pendahuluan menggunakan gelombang mikro (MW) oven diharapkan dapat memecahkan jaringan pala, memfasilitasi destilasi dan ekstraksi pelarut, sehingga dapat meningkatkan rendemen, kualitas minyak atsiri dan oleoresin pala. Penelitian ini bertujuan untuk meningkatkan efektifitas dan efisiensi proses destilasi dan ekstraksi pelarut dengan menggunakan microwave pretreatment guna meningkatkan rendemen dan kualitas minyak atsiri dan oleoresin pala. Pretreatment microwave digunakan pada 450 watt selama 60, 120, 180, dan 0 detik sebagai kontrol. Destilasi air dan uap digunakan untuk memisahkan minyak atsiri, sedangkan maserasi dengan alkohol 96% digunakan untuk mengekstraksi oleoresin dalam tiga variasi sampel: perlakuan rasio pelarut, yaitu 50: 200, 50: 300, dan 50: 400 (b). / v). Analisis komponen minyak atsiri dan oleoresin menggunakan GC-MS, sedangkan kenampakan warna dianalisis menggunakan  Lovibons Tintometer.Hasil penelitian menunjukkan bahwa rendemen minyak atsiri tertinggi terdapat pada perlakuan awal MW 450 watt selama 120 detik yaitu 11,77% (db), terdapat 20 komponen senyawa yang teridentifikasi , dengan  5 komponen yang dominan yaitu sabinene 41,87%, benzena 11,06%., sikloheksen 10,68%, α-pinen 7,05%, terpineol 6,42% dan tiga komponen penyedap utama adalah myristicin 3,05%, metil eugenol 0,82% dan elimisin 1,45%. Massa jenis minyak 0,897, berwarna bening kekuningan, dan kelarutan dalam etanol 1:3. Pada sampel kontrol (tanpa microwave pretreatment) rendemen minyak 11,44% (db), teridentifikasi 15 komponen  dengan 5 besar komponen yang dominan adalah sabinene 44,07%, sikloheksen 11,71%, α-pinene 10,05%, copaena 9,21%, dan terpineol 5,96%, sedangkan penyumbang aroma utama adalah myristicin 2,12%. Massa jenis minyak 0,857 dengan warna bening kekuningan dan kelarutan etanol 1: 3.Perlakuan awal menghasilkan oleoresin tertinggi (13,68%), yaitu pada paparan gelombang mikro 450 watt selama 120 detik dengan perbandingan sampel: etanol 50: 300 (b / v). oleoresin yang diperoleh terdapat 20 komponen, dimana enam komponen memiliki persentase yang tinggi yaitu: propanetriol 26,37%, asam asetat 16,92%, metilbutanol 11,55%, asam formid 7,86%, oxabicolo 4,69%, guanosine 4,50%, dengan kontribusi komponen aroma  adalah asam asetil, propanetriol, dan asam format. Resin dikarakterisasi memiliki densitas 0,891, berwarna merah kehitaman dengan kelarutan etanol 1: 4.
IMPLEMENTASI TERAPI OKUPASI MERONCE MANIK MANIK UNTUK MENURUNKAN TANDA DAN GEJALA HALUSINASI PENDENGARAN DI RSJ GRHASIA YOGYAKARTA Andana, Fadhilla Putri; Yunitasari, Pritta; Hastuti, Pudji
Jurnal Kesehatan Karya Husada Vol 13 No 3 (2025): Jurnal Kesehatan Karya Husada
Publisher : POLITEKNIK KESEHATAN KARYA HUSDA YOGYAKARTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36577/jkkh.v13i3.746

Abstract

Latar Belakang: Halusinasi merupakan persepsi yang dialami klien sehingga terjadi perubahan pola pikir yang dirangsang secara internal maupun eksternal dari lingkungan sekitar. Penanganan halusinasi secara nonfarmakologi yang dapat dilakukan untuk mengurangi perubahan halusinasi pendengaran adalah dengan menerapkan terapi okupasi merangkai manik-manik. Tujuan: Mendapatkan pengalaman dalam pelaksanaan terapi okupasi dengan mengikat manik-manik terhadap perubahan tanda dan gejala halusinasi pendengaran di RSJ Grhasia Yogyakarta. Metode: Metode pengumpulan data yang digunakan dalam karya tulis ilmiah ini menggunakan metode deskriptif. Hasil: Pelaksanaan terapi okupasi mengikat manik-manik di Bangsal Srikandi RSJ Grhasia Yogyakarta dilaksanakan selama tujuh hari. Hasil pengkajian pada Ny. T didapatkan tanda dan gejala halusinasi, sebelum dilakukan terapi kupasi mengikat manik-manik pada hari pertama didapatkan hasil sepuluh tanda dan gejala halusinasi, setelah dilaksanakannya terapi okupasi mengikat manik-manik didapatkan hasil dua tanda dan gejala halusinasi pada hari ke tujuh. Kesimpulan: Penulis telah memperoleh pengalaman dalam memberikan terapi okupasi dengan mengikatkan manik-manik kepada pasien dengan gangguan persepsi sensori halusinasi pendengaran.
Co-Authors Abdul Rahman Andana, Fadhilla Putri Azka, Muizuddin Budi Rahardjo Budiwati, Solichah Vichy Chusnul Hidayat Desiana Nuriza Putri Dyan Vidyatmoko Faisal Faisal Hardjono Sastrohamidjojo Hari Setiawan Ilyas, Aldrich Jamaluddin, J Lumbessy, Abdul Syukur Purnama Darmaji Rochmadi, R Rosadi, Husni Yasin Sapto Priyadi Soeparmo, Soeparmo Steivie Karouw Suparmo susetyanto, susetyanto Tyas Utami Umar Santoso Utomo, Setyo Margo Yuliani Aisyah yunitasari, pritta Zubair, Manifas