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All Journal Jurnal Ilmu Pertanian Indonesia VALENSI Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Sains dan Teknologi Biosfer: Jurnal Tadris Biologi JURNAL ISTEK Al-Khidmat : Jurnal Ilmiah Pengabdian Kepada Masyarakat Asian Journal of Health and Applied Sciences Gunung Djati Conference Series al Kimiya : Jurnal Ilmu Kimia dan Terapan Kimia Padjadjaran
Tina Dewi Rosahdi, Tina Dewi
Jurusan Kimia, Fakultas Sains Dan Teknologi, Universitas Islam Negeri Sunan Gunung Djati Bandung, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Kandungan Fe dan Zn pada Beras Pecah Kulit dan Beras Sosoh dari Galur-Galur Padi Toleran Wereng Batang Cokelat Wage Ratna Rohaeni; Edi Supriadi; Untung Susanto; Tina Dewi Rosahdi
Jurnal Ilmu Pertanian Indonesia Vol. 21 No. 3 (2016): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (603.859 KB) | DOI: 10.18343/jipi.21.3.172

Abstract

In addition to carbohydrates, rice contains other minerals that function to growth and development of vital human organs. On the other hand, the content is influenced by genetic and milling processes. Indonesian Centre of Rice Research (ICRR) has genetic collection resistant to strains of the brown plant hopper (BPH). Genotypes were studied to assemble the pest-resistant varieties with high iron (Fe) and zinc (Zn) content. This study aims to determine the BPH-resistant lines that had high and stable Fe and or  Zn content. The study was conducted in XRF Laboratory, ICRR Sukamandi, West Java in 2015. Fe and Zn were determined by using XRF machine with a system of performance-based X-ray. Total 20 rice lines that resistant to BPH was used Fe and Zn content on brown and polished rice were evaluated duplo. The results showed that milling generally decreased the content of Fe and Zn at rate 56.31% and 20.54%, respectively. The highest Fe content was found in BP19564b-WBC-1-1-4-3 (12.25 ppm), while the highest Zn content in BP19564b-WBC-1-9-8-3 (26.35 ppm). Genotype BP19564b-WBC-1-9-4-2 and BP19564b-WBC-1-9-8-3 exhibited the lowest in reduction Fe and Zn content, respective, from brown to polished rice.
Potensi Tepung Biji Durian (Durio zibenthinus Murr) dan Tepung Biji Nangka (Artocarpus heterophyllus) Sebagai Prebiotik Tina Dewi Rosahdi; Nunung Kurniasih; Asep Supriadin; Fitri Ayu Novita Sari; Dewi Siti Aisah
Teknotan: Jurnal Industri Teknologi Pertanian Vol 16, No 1 (2022): TEKNOTAN, April 2022
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol16n1.5

Abstract

Biji nangka dan biji durian merupakan limbah organik yang belum dimanfaatkan secara optimal. Biji durian mempunyai kandungan serat sebesar 22,48 % sedangkan biji nangka 7,46 %, yang dapat dimanfaatkan sebagai pangan fungsional. Senyawa oligosakarida yang terdapat dalam kedua biji tersebut dapat dijadikan sebagai sumber prebiotik pada bakteri asam laktat (BAL). Tujuan dari penelitian ini adalah untuk menganalisis efektivitas tepung biji nangka  dan durian sebagai media pertumbuhan bakteri Lactobacillus casei. Pengujian hasil fermentasi tepung dilakukan pada jam ke 0, 24, 48, dan 72 dengan dilakukan analisis jumlah bakteri, pH, total asam, dan gula reduksi. Fermentasi 48 jam merupakan waktu puncak untuk pertumbuhan  Lactobacillus casei. Jumlah bakteri pada tepung biji nangka sebanyak 3,24×1010 sel/ml, sedangkan pada tepung biji durian 3,04 × 1010 sel/ml. Nilai pH dari tepung biji nangka yaitu pH 3,8, sedangkan tepung biji durian 4,3. Total asam pada substrat tepung biji nangka yaitu 0,357 % dan 0,354 % pada tepung biji durian. Kadar gula reduksi pada tepung biji nangka 2,4658 mg/ml, sedangkan tepung biji durian 2,4925 mg/ml. Dengan membandingkan jumlah bakteri, nilai pH dan total asam diketahui bahwa tepung biji nangka lebih efektif sebagai prebiotik bagi bakteri L. casei  daripada tepung biji durian. 
PEMANFAATAN KULIT DAN BONGGOL PISANG UNTUK BAHAN BAKU MAKANAN RINGAN DI MAJELIS TAKLIM AN NUR CILEUNYI KABUPATEN BANDUNG Vina Amalia; Tina Dewi Rosahdi; Tety Sudiarti
Al-Khidmat Vol 2, No 1 (2019)
Publisher : Pusat Pengabdian kepada Masyarakat LP2M UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/jak.v2i1.5534

Abstract

Banana is a favorite fruit of the Indonesian people. So far, only the fruit is consumed, while the peel, hump and others are useless and become waste. The banana peel and banana humps contain high nutritional value. So that it has the potential to be processed as a food product, such as “sale” of banana peels, abon and banana hump jerky. This product can be an added income for woman’s, the members of the Taklim (MT) assembly of An Nur. MT consists of woman’s from various professional backgrounds. Most of them are ordinary housewives who are also agent of Posyandu RW 03 Cileunyi Kulon Village, Kec. Cileunyi Kab. Bandung. Some of them are teachers and entrepreneurs. Training on making food made from banana humps and peel was carried out for two months. Consisting of counseling on nutritional content, the practice of making “Sale”, shredded meat and beef jerky, and marketing strategies. The obstacle faced is the limitation of banana humps, because banana only found when bananas are harvested. While the processing of banana peels produces products that have less attractive colors because of the browning process that is common in processing bananas so that dyes are needed. Marketing using online media is not suitable for members of MT An Nur, where only a few members have social media and smart phones. In the future, this skill is expected to be the provision of mothers to improve their nutritional status and family economy and can be disseminated through their own MT programs and posyandu programs at the RW, village and sub-district levels.
UJI AKTIVITAS DAYA ANTIOKSIDAN BIOPIGMEN PADA FRAKSI ASETON DARI MIKROALGA Chlorella vulgaris Tina Dewi Rosahdi; Yuli Susanti; Dede Suhendar
JURNAL ISTEK Vol 9, No 1 (2015): ISTEK
Publisher : JURNAL ISTEK

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Abstract

Biopigmen merupakan pewarna alami yang dihasilkan dari organisme hidup. Sayuran dan buah-buahan merupakan sumber biopigmen, selain itu mikroalga pada saat ini juga merupakan sumber biopigmen yang potensial. Mikroalga Chlorella vulgaris adalah jenis ganggang hijau atau Chlorophyta yang diketahui sebagai sumber biopigmen, yaitu klorofil yang digunakan pada proses fotosintesis. Peran biopigmen bagi manusia salah satunya adalah sebagai antioksidan. Antioksidan yaitu senyawa yang pada konsentrasi rendah dapat mencegah atau memperlambat reaksi oksidasi yang disebabkan oleh radikal bebas. Penelitian ini bertujuan untuk mengidentifikasi keberadaan dan jenis biopigmen serta aktivitas antioksidan menggunakan metode DPPH (diphenilpycrylhydrazil). Ekstraksi biopigmen dari Chlorella vulgaris dilakukan dengan metode maserasi menggunakan aseton. Kemudian dilakukan kromatografi lapis tipis untuk mengidentifikasi keberadaan biopigmen dan spektrofotometer UV-Vis untuk penentuan secara kuantitatif jenis biopigmen yang terdapat pada mikroalga Chlorella vulgaris. Hasil penelitian menunjukkan bahwa biopigmen yang terkandung dari mikroalga Chlorella vulgaris adalah klorofil. Nilai IC50 vitamin C sebagai pembanding diperoleh sebesar 20.14 ppm sedangkan nilai IC50 dari fraksi aseton sebesar 57,25 ppm. Hasil ini menunjukkan bahwa untuk meredam radikal bebas sebesar 50% membutuhkan konsentrasi antioksidan sebesar 57,25 ppm.
UJI AKTIVITAS DAYA ANTIOKSIDAN BUAH RAMBUTAN RAPIAH DENGAN METODE DPPH Tina Dewi Rosahdi; Mimin Kusmiyati; Fitri Retna Wijayanti
JURNAL ISTEK Vol 7, No 1 (2013): ISTEK
Publisher : JURNAL ISTEK

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Abstract

Senyawa radikal bebas dapat berinteraksi dengan tubuh dan mengakibatkan berbagai penyakit seperti jantung koroner, penuaan dini dan kanker. Radikal bebas dapat diatasi dengan senyawa antioksidan. Toksisitas yang rendah dari senyawa antioksidan yang berasal dari bahan alam menyebabkan senyawa ini lebih diminati dibandingkan dengan senyawa sintetik. Salah satu tumbuhan yang memiliki aktivitas antioksidan adalah buah rambutan. Dalam penelitian ini dilakukan pengujian aktivitas antioksidan terhadap radikal bebas 1,1- Difenil-2-Pikrilhidrazil (DPPH) dari ekstrak buah rambutan dengan baku pembanding vitamin C. Dari hasil penelitian ini diperoleh bahwa ekstrak buah rambutan memiliki aktivitas antioksidan sebesar 33,37% sedangkan daya antioksidan pada vitamin C memiliki nilai IC50 sebesar 0,0022%. Validasi metode DPPH untuk menguji aktivitas antioksidan dalam buah rambutan menggunakan spektrofotometer UV Visible diperoleh parameter-parameter validasi yang meliputi presisi, akurasi, linearitas, batas deteksi dan batas kuantisasi. Dari validasi metode ini diperoleh hasil presisi sebesar 1,85 %, hasil akurasi sebesar 96,96%, linearitas dengan (r2) sebesar 0,999, batas deteksi 0,0049 μg/L dan batas kuantisasi 0,016 μg/L.
EFEKTIVITAS SARI KEDELAI HITAM (Glycine soja sieb) SEBAGAI BAHAN PANGAN FUNGSIONAL Nunung Kurniasih; Tina Dewi Rosahdi; Nunik Rahmawati Rahman
JURNAL ISTEK Vol 7, No 1 (2013): ISTEK
Publisher : JURNAL ISTEK

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Abstract

EFFECTIVENESS OF THE BLACK SOYBEAN EXTRACTS AS A FUNCTIONAL FOOD. Black soybean (Glycine soja sieb) has potential as functional food. This is because it have carbohydrates as a source of nutrition (prebiotic) for lactic acid bacteria (probiotic). This research was to determine the effectiveness of the black soybeans extracts as a medium for the growth of lactic acid bacteria, namely Lactobacillus lactis. Sampling is done on fermentation at the 0, 24, 48 and 72 for analysis of total acid, glucose levels and the number of bacteria. Analysis of the levels of lactic acid by qualitative and quantitative methods tertitrasi while total acid, glucose levels by methods Luff Schoorl and the number of bacteria using UV-Vis spectrophotometer. Fermentation extracts black soybeans by Lactobacillus lactis for 72 hours of earned value increased lactic acid levels. Reducing sugar content of both the substrate decreases. The number of bacteria Lactobacillus lactis increased to 72 hours. From the data obtained is known that black soybean extract is effective as a functional food.
Takhrij and Syarah Hadith of Chemistry: Alcohol Use Laws in Medicine Anisa Nurhasanah; Riki Muhammad Fahmi; Muhlas Muhlas; Wahyudin Darmalaksana; Tina Dewi Rosahdi
Gunung Djati Conference Series Vol. 5 (2021): Proceedings Conference on Chemistry and Hadith Studies
Publisher : UIN Sunan Gunung Djati Bandung

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Abstract

The purpose of this research is to discuss the hadith of the Prophet Saw. about the use of alcohol in medicine. This research method is qualitative through the takhrij and sharah hadith approaches with chemical analysis. The results and discussion of this study is about the law of the use of alcohol in medicine which is often used in the medical field. The conclusion of this research is takhrij and syarah hadith of the Prophet Saw. about alcohol in drugs is allowed but does not contain addiction and intoxication, but only as a cure. The author recommends developing non-alcoholic drugs through chemistry.
Takhrij and Syarah Hadith of Chemistry: Legal Studies on the Use of Alcohol as a Solvent (Solvent) in Cough Medicine Nabil Fasha Inaya; Arif Maulana; Tina Dewi Rosahdi; Eni Zulaiha; Busro Busro
Gunung Djati Conference Series Vol. 5 (2021): Proceedings Conference on Chemistry and Hadith Studies
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (737.294 KB)

Abstract

The purpose of this research is to discuss the hadith of the Prophet. about the law of using alcohol as a solvent (solvent) in cough medicines. This research method is qualitative through the takhrij and sharah hadith approaches with chemical analysis. The results and discussion of this study, although in fact alcohol is the main content of khamar so that the drink can cause the consumer to become drunk, alcohol when separated from the khamar is a different matter because of the different composition of particles and the way of making it. In terms of the hadith of the Prophet Muhammad, alcohol contained in cough medicine is permissible (mubah), because basically the Prophet's hadith regarding forbidden khamar is in the context of drinks that already contain an intoxicating element, so if you drink it in small amounts or in large quantities the law is haram. Meanwhile, in terms of its use as a solvent in cough medicines it is not the case if the levels remain within the predetermined limits, namely not more than 1%. The conclusion of this research is takhrij and syarah hadith of the Prophet. It is hoped that it will become a reference for Muslims to be more careful in consuming cough medicine, which is indicated to contain alcohol compounds whose levels reach more than one percent of its content. This study recommends related agencies to tighten supervision of halal labeling on medicinal products, so that people are not fooled into consuming products that can endanger public health.
Takhrij and Syarah Hadith of Chemistry: Prohibition of Drinking Khamer in a Chemical Perspective Herna Novi Kurnianti; Elzha Gita Lestari; Wahyudin Darmalaksana; Ahmad Soheh Mukarom; Tina Dewi Rosahdi
Gunung Djati Conference Series Vol. 5 (2021): Proceedings Conference on Chemistry and Hadith Studies
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (486.838 KB)

Abstract

The purpose of this research is to discuss the hadith of the Prophet sallallaahu 'alaihi wassalam related to khamer. The research method is qualitative through the approach of takhrij and sharah hadith with chemical analysis. The results and discussion of this study is that khamer as a prohibited drink contains ethanol and methanol which can be addictive for the consumer. The effect of alcohol consumption on different individuals, there are those who experience excessive excitement to make themselves more active because the alcohol concentration increases in the blood. The conclusion of this study is that the hadith has authentic quality which is strengthened by its proof through chemical analysis, that this khamer is a drink that can be addictive and dangerous for the consumer.
Uji Antibakteri Ekstrak Etanol Daun Mangga Arumanis (Mangifera indica L.) Terhadap Esherichia coli Hana Nur Hanifa; Nunung Kurniasih; Tina Dewi Rosahdi; Yusuf Rohmatulloh
Gunung Djati Conference Series Vol. 7 (2022): Seminar Nasional Kimia 2021
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (218.356 KB)

Abstract

Bakteri Esherichia coli merupakan bakteri yang hidup di saluran pencernaan. Bakteri ini dapat menjadi patogen dan mengeluarkan racun berupa enterotoksin yang menyebabkan penyakit diare juga penyakit lain seperti infeksi saluran kemih, gasteroentritis atau radang saluran pencernaan hingga dapat menyebabkan meningitis. Ekstrak etanol daun mangga arumanis (Mangifera indica L) mengandung senyawa metabolit sekunder yang aktif sebagai antibakteri seperti flavonoid, tanin dan saponin. Penelitian ini bertujuan untuk mengidentifikasi senyawa metabolit sekunder yang terkandung dalam ekstrak etanol daun mangga arumanis dan untuk mengetahui daya hambat Ekstrak daun mangga arumanis (Mangifera indica L) terhadap bakteri Esherichia coli. Penelitian ini menggunakan metode maserasi dengan pelarut etanol. Ekstrak diuji aktivitas antibakteri dengan metode difusi cakram kertas (disk diffusion). Hasil penelitian menunjukan bahwa pada ekstrak etanol daun mangga arumanis (Mangifera indica L) terbentuk zona hambat sebesar 1,1 mg/ml pada konsentrasi 100 mg/ml, 1,57 mm pada konsentrasi 150 mg/ml dan 2,87 mm pada konsentrasi 250 mg/ml. Hasil yang diperoleh menunjukan bahwa ekstrak etanol daun mangga arumanis memiliki aktivitas antibakteri yang lemah karena zona hambat yang terbentuk kurang dari 5 mm.
Co-Authors Abdul Syukur Adzkya Al Qudsiyyah Burhan Althira Zulvanissa Amara Pratiwi Anggita Rahmi Hafsari, Anggita Rahmi Anisa Nurhasanah Annisaa Sufi Khanifah Arif Maulana Aryanie, Novia Asep Supriadin Asep Supriadin, Asep Aulia Rahmah Madaniyah Baiq El Viera Baiq Vera El Viera Budi Rayhan Mumtaz Karya A.B Busro, B. Dede Suhendar Dewi Siti Aisah Edi Supriadi Elzha Gita Lestari Febrianto, Ichwan Bagus Fitrahuddin Assidiq Fitri Ayu Novita Sari Fitri Retna Wijayanti Hana Nur Hanifa Hany Handayani HASNA RIZKIA RAMADHANI Herna Novi Kurnianti Irfan Maulana Sidiq Junitasari, Assyifa Lela Sri Wahyuni Lestari, Yuni Siti Lina Yulianti Mimin Kusmiyati, Mimin Mohammad Zinedine Maulidan Rustian Muhlas Muhlas Mukarom, Ahmad Soheh Nabil Fasha Inaya NAFITA IZZATUL ULYA Neng Mastiani Nita Puspita Tazkiah Nunik Rahmawati Rahman Nunung Kurniasih Nunung Kurniasih, Nunung Nurmilah Nurmilah Nurmilah Nurmilah, Nurmilah Nurul Tafiani Pujiyanti Lestari Rahayu Anggraini Riki Muhammad Fahmi Rina Budi Satiyarti Rina Budi Satiyarti Rina Budi Satiyarti, Rina Budi Sari, Yohana Permata Siti Aminah Siti Aminah Tety Sudiarti Tika Audi Rahmawati Untung Susanto Vina Amalia, Vina Wage Ratna Rohaeni Wahyudin Darmalaksana Yuli Susanti Yusuf Rohmatulloh Zulaiha, Eni