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All Journal EKSAKTA: Journal of Sciences and Data Analysis Jurnal Periodic Jurusan Kimia UNP Jurnal Pendidikan dan Pembelajaran Khatulistiwa (JPPK) Jurnal Pendidikan dan Pembelajaran Kimia (JPPK) Benefit: Jurnal Manajemen dan Bisnis Jurnal Manajemen STIE Muhammadiyah Palopo Jurnal SOLMA JURNAL EKSAKTA PENDIDIKAN (JEP) JURNAL PENDIDIKAN TAMBUSAI Walisongo Journal of Chemistry Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Eksakta : Berkala Ilmiah Bidang MIPA Pelita Eksakta Sainstek : Jurnal Sains dan Teknologi Jurnal Humanities Pengabdian Kepada Masyarakat PAKAR Pendidikan Edukimia Journal of Computer Networks, Architecture and High Performance Computing Hydrogen: Jurnal Kependidikan Kimia Entalpi Pendidikan Kimia SCIENCE : Jurnal Inovasi Pendidikan Matematika dan IPA BIOCHEPHY: Journal of Science Education Hunafa: Jurnal Studia Islamika Prisma Sains: Jurnal Pengkajian Ilmu dan Pembelajaran Matematika dan IPA IKIP Mataram Journal of Educational Sciences Journal of International Conference Proceedings Entalpi Pendidikan Kimia
Iryani Iryani
Jurusan Kimia, FMIPA, Universitas Negeri Padang
Religion Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Physics Public Health Social Sciences Other

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Effect of Virgin Coconut Oil from Green Coconut on High-Density Lipoprotein (HDL) Levels in Blood Serum of White Mice Iswendi Iswendi; Iryani Iryani; Regi Fadila Putra
EKSAKTA: Journal of Sciences and Data Analysis VOLUME 2, ISSUE 2, August 2021
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20885/EKSAKTA.vol2.iss2.art10

Abstract

This study aims to determine the effect of High-Density Lipoprotein (VCO) dose on mice's blood serum High-Density Lipoprotein (HDL) levels. This study is an experimental study using 24 mice divided into four groups. Control (-), Control (+) were fed egg yolks 0.025 mL/g body weight, Dose 0.02 and Dose 0.025 were experimental groups, given egg yolks 0.025 mL/g mice body weight and VCO at a dose of 0.020 mL, and 0.025 mL/g body weight of mice. HDL levels were determined on days 7, 14, and 21 by enzymatic method using 20 D* spectrophotometry. The statistical test found that the length of time giving VCO significantly affected blood serum HDL levels in mice with Fcount > Ftable (Fcount = 7.128 and Ftable = 5.14). In contrast, variations in VCO dose did not significantly affect blood serum HDL levels. mice with Fcount < Ftable (Fcount = 3.33 and Ftable = 4.76). The highest HDL level was at a dose of 0.020 mL/g body weight of mice with a treatment period of 14 days, namely 164,033 mg/dL of blood.
STUDI TINGKAT PREFERENSI PANELIS TERHADAP KARAKTERISTIK SENSORI SELAI KOLANG KALING (Arenga Pinnata Fruits) Desnita Desnita; Eka Yusmaita; Iswendi Iswendi; Iryani Iryani
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 5 No 2 (2021)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.5.2.75-81.2021

Abstract

Selai buah kolang kaling (Arenga Pinnata fruits jam) berperilaku sebagai fluida pseudoplastik yang memiliki tegangan permukaan bersifat koloid. Viskositas selai ini meningkat dengan diberikan perlakuan penambahan konsentrasi gula dan tingkat keasaman. Penerimaan keseluruhan panelis tertinggi untuk selai yang dibuat dengan gula 40%, jeruk nipis 0,2% dan garam 0,2% dari berat bubur kolang kaling yang dilumatkan. Uji kesukaan ragam selai buah kolang kaling dilakukan kepada 20 panelis tidak terlatih. Studi tingkat preferensi panelis untuk karakteristik sensorik dianalisis dengan model Rasch menggunakan aplikasi facets. Selai yang paling disukai dari karakteristik sensori aroma, warna, rasa, dan tingkat kemanisan adalah selai Nagaling (Naga kolang kaling). Sedangkan dari segi tekstur selai yang paling disukai adalah selai Nasling (Nenas Kolang Kaling). Hasil penelitian menunjukkan bahwa exact agreement diperoleh sebesar 58,5%, nilai ini mendekati hasil analisis expected agreements yang diperoleh hasil sebesar 59,3%. Artinya analisis menunjukkan kesesuaian (fit) antara model dengan estimasinya. Kata kunci: preferensi panelis, selai, kolang kaling, karakteristik sensori, koloid ABSTRACT Arenga Pinnata Fruits jam behaved as pseudoplastic fluid exhibiting yield stress. Viscosity of this jam increased with sugar concentration and acidity. The overall acceptability was rated highest for the jam prepared with 40% sugar, 0,2 % lime drops and 0,2 % salts. The preference test for the diversification of Arenga Pinnata fruits jam was conducted on 20 untrained panelists. Panelists’ preferences level study for sensory characteristics was analyzed by Rasch model using the facets application. The most preferred jam from the sensory characteristics of smell, color, taste, level of sweetness is Nagaling jam. In other hands the terms of texture the most preferred jam is Nasling jam. The results show that exact agreements obtained are 58.5%, this value is close to the analysis of the expected agreements which obtained the results of 59,3%. It is means the analysis shows fit with estimated model. Keywords: panelists preference, jam, arenga pinnata fruits, sensory characrteristic, koloid
UJI AKTIVITAS ANTI DIABETES MELLITUS SENYAWA METABOLIT SEKUNDER FRAKSI AIR DARI BERAS KETAN HITAM ( Oryza satival. Var glutinosa) PADA MENCIT PUTIH Iryani Iryani; Iswendi Iswendi; Indria Trisna Katrina
EKSAKTA: Berkala Ilmiah Bidang MIPA Vol. 18 No. 01 (2017): Eksakta : Berkala Ilmiah Bidang MIPA (E-ISSN : 2549-7464)
Publisher : Faculty of Mathematics and Natural Sciences (FMIPA), Universitas Negeri Padang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (124.777 KB) | DOI: 10.24036/eksakta/vol18-iss01/17

Abstract

Isolasi dan Karakterisasi Flavonoid dari Beras Ketan Hitam (Oryza Sativa L. Var Glutinosa) Sri Benti Etika; Iryani Iryani
EKSAKTA: Berkala Ilmiah Bidang MIPA Vol. 20 No. 2 (2019): Eksakta : Berkala Ilmiah Bidang MIPA (E-ISSN : 2549-7464)
Publisher : Faculty of Mathematics and Natural Sciences (FMIPA), Universitas Negeri Padang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (774.254 KB) | DOI: 10.24036/eksakta/vol20-iss2/186

Abstract

This study aims to isolate and characterize the isolated flavonoid compounds from glutinous rice (Oryza Sativa L. Var Glutinosa). The method that used was maserasi with methanol solvent, multilevel fractionation with n-hexane and ethyl acetate. The separation of chemical components using column chromatography and tested its purity by melting point test and TLC. Characterization of isolated flavonoids using color reagents (H2SO4, NaOH, Mg-HCl), KKt-2A, UV-Vis and FT-IR. The powder (amorphous) flavonoid isolation results have a melting point of 236.5-237.8 oC. Flavonoid powder added H2SO4 produces a yellow color, with NaOH producing a violet color, and Mg-HCl produces a red color. KKt-2A with a BAA developer has Rf 0.49 and 15% acetic acid having Rf 0.09. The UV-Vis spectrum shows maximum absorption at 532 nm wavelength. The results of powder analysis (amorphous) flavonoid using FT-IR showed absorption at wave number 3.330,40 cm-1, 2838,96 cm-1, 1,656,23 cm-1, 1,421,85 cm-1, 1,112,25 cm-1, 1,019,27 cm-1 and 697,76 cm-1. According to those data it can be concluded that flavonoids that isolated have the form of powder (amorphous) which belong to anthocyanin group that have o-diOH on ring B and have a conjugated double bond.Keywords- Black Sticky Rice, Flavonoid, Fractionation, FT-IR, Maserasi, UV-Vis.
Antibacterial Effectiveness of BS Endophyte Mushroom Extract on Media Growing Red Rice Iryani, Iryani; Pramesti, Radia Sagita; Riga, Riga; Ulfah, Mariam
Walisongo Journal of Chemistry Vol 6, No 1 (2023): Walisongo Journal of Chemistry
Publisher : Department of Chemistry Faculty of Science and Technology Walisongo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/wjc.v6i1.13241

Abstract

BS endophytic Fungi is a Fungi isolated from the flower of the bitter plant (A. Paniculata) which is known to produce various secondary metabolites which are reported to have antibacterial bioactivity. This study aimed to determine the antibacterial activity of extract from endophytic Fungi BS isolated from bitter flower (A. Paniculata) on brown rice growing media against Streptococcus mutans, Staphylococcus aureus, and Pseudomonas aeruginosa bacteria. The method used is endophytic Fungi BS grown on media extracted by maceration method with solvent. The antibacterial activity test of the extract was carried out by disc diffusion method. The results obtained showed that the extract of the endophytic Fungi BS grown on brown rice media gave activity to inhibit the growth of Streptococcus mutans, Staphylococcus aureus, and Pseudomonas aeruginosa bacteria at concentrations of 10%, 30%, and 50%. In conclusion, the extract of BS endophytic Fungi isolated from A. paniculata flowers has potential as an antibacterial
Efektivitas Antibakteri Ekstrak Jamur Endofit BS pada Media Tumbuh Beras Merah Pramesti, Radia Sagita; Iryani, Iryani; Ulfah, Mariam
Periodic Vol 13, No 1 (2024): PERIODIC
Publisher : Departemen Kimia FMIPA UNP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/periodic.v13i1.119654

Abstract

BS endophytic fungus is a fungus isolated from the flower of the bitter plant (A. paniculata) which is known to produce various secondary metabolites which are reported to have antibacterial bioactivity. The purpose of this study was to determine the antibacterial activity of the extract of the endophytic fungus BS isolated from the bitter flower (A. paniculata) on brown rice growing media against Streptococcus mutans, Staphylococcus aureus, and Pseudomonas aeruginosa bacteria. BS endophytic fungi were grown on brown rice media and then extracted by maceration method with ethyl acetate as solvent. The antibacterial activity test of the extract was carried out by disc diffusion method. The results showed that BS endophytic mushroom extract grown on brown rice media could inhibit the growth of Streptococcus mutans, Staphylococcus aureus, and Pseudomonas aeruginosa bacteria at concentrations of 10%, 30%, and 50%. In conclusion, BS endophytic fungus isolated from A. paniculata flower can inhibit the growth of bacteria with the smallest diameter inhibitors successively on Staphylococcus aureus, Streptococcus mutans, Pseudomonas aeruginosa bacteria
Pengaruh Penambahan Rempah Jintan Putih (Cuminum cyminum L.) Terhadap Cita Rasa Pada Rendang Daging Sapi Dengan Uji Hedonik Rinata, Taufik Maulana; Iswendi, Iswendi; Iryani, Iryani; Amelia, Fitri
Periodic Vol 12, No 3 (2023): PERIODIC
Publisher : Departemen Kimia FMIPA UNP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/periodic.v12i3.118597

Abstract

Beef rendang is one of traditional foods from Minangkabau, West Sumatra. Rendang cooked with basic ingredient from beef, coconut milk and special spices. The addition of cumin (Cuminum cyminum L.) spice in cooking can improve the taste, other than that, cumin is additionally valuable as an antioxidant, antidiabetic, and lowering cholesterol. Nevertheless, there is no organoleptic report stating that cumin spice can improve the taste of rendang. The aim of the study was to see the level of preference for rendang which was added weight  variations of cumin based on sensory parameters (color, meat texture, surface of spices, aroma, flavor). The test method determined organoleptically by the hedonic test method on 48 panelists from chemistry 3rd year understudies of University of Negeri Padang were given rendang with variations in addition of cumin at 0, 0.5, 1, 1.5, 2, 2.5 grams/500 grams of beef. The test results appeared a significant decrease in the level of inclination for rendang in parameters of color, surface of spices, and flavor of rendang with the addition of 2.5 grams of cumin when compared to the original rendang and and in common there was no significant alter. In conclusion, the expansion of cumin flavor influences the taste of beef rendang.
Validity of Green Chemistry Student Worksheet Based on Project Based Learning for Phase E at SMAN 9 Padang Rani, Wahyu Mustika; Iryani, Iryani
Jurnal Pendidikan dan Pembelajaran Kimia Vol 12, No 3 (2023): Jurnal Pendidikan dan Pembelajaran Kimia
Publisher : Universitas Lampung

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

Abstract

The project-based chemistry learning process can be carried out by studying phenomena in the surrounding environment so that students are interested and actively involved in solving problems given by the teacher related to chemical concepts. One of the alternative teaching materials that can be used as support is Student Worksheet. This study aims to determine the validity category of project-based learning-based green chemistry student worksheets for phase E at SMAN 9 Padang that have been developed. This type of research is Educational Design Research (EDR) using the Plomp development model. Plomp's development model consists of the stages of preliminary research, prototyping and assessment, but in this study it is limited to the prototype III stage. The validity instrument used was a questionnaire consisting of content and construct validity. The results of the validity in this study obtained an average V value of 0.85 with the valid category. Based on these results, it can be concluded that the student worksheets developed are valid. DOI: 10.23960/jppk.v12.i3.2023.12
Efektivitas Penggunaan E-Modul Larutan Penyangga Berbasis Masalah Terhadap Hasil Belajar Peserta Didik Akbarianto, Ihsan Fauzi; Iryani, Iryani
Entalpi Pendidikan Kimia Vol 5 No 2 (2024)
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/epk.v5i2.478

Abstract

Penelitian ini bertujuan untuk mengetahui efektivitas penggunaan e-modul pada materi larutan penyangga yang berbasis masalah terhadap hasil belajar peserta didik. E-Modul Larutan penyangga berbasis masalah ini telah diuji validitas daan pratikalitasnya, namun belum diuji efektivitasnya. Metode yang digunakan Pada penelitian ini ialah pra- eksperimen dengan menggunakan teknik purposive sampling, dimana kelas XI Fase F3 yang berjumlah 33 orang sebagai subjek penelitian. Untuk istrumen penelitian ini berupa soal pretest dan posttest. Data peningkatan nilai pretest dan posttest terhadap peserta didik memiliki variansi yang homogeny serta berdistribusi normal. Berdasarkan uji paired t-test dengan taraf α = 0,05, diperoleh t-hitung (22,005) > t-tabel (1,694), hal ini menunjukan adanya peningkatan yang signifikan terhadap hasil belajar peserta didik. Hasil uji N-gain yang berdasarkan hasil belajar peserta didik menunjukkan skor sebesar 0,718 yang dikategorikan tinggi.oleh karena itu, e-modul larutan penyangga berbasis masalah efektif untuk meningkatkan hasil belajar peserta didik.
Validitas E-Modul Larutan Penyangga Berbasis Problem Based Learning (PBL) Terintegrasi Teaching at The Right Level (TaRL) Fase F Kelas XI Wijaya, Yulia Syahfitri; Iryani, Iryani
Entalpi Pendidikan Kimia Vol 5 No 2 (2024)
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/epk.v5i2.480

Abstract

Perkembangan teknologi berperan penting dalam pendidikan, salah satunya adalah dengan mengembangkan modul berbasis elektronik yang mempermudah penggunanya. Dibutuhkan implementasi modul yang memanfaatkan teknologi untuk mendukung proses pembelajaran peserta didik. Tujuan penelitian ini untuk menentukan validitas dari e-modul. E-modul dikembangkan dengan model plomp dari Educational Design Research (EDR). Tahap penelitian pendahuluan, tahap prototipe, dan tahap penilaian merupakan tiga tahapan model Plomp, namun penelitian ini dibatasi pada prototipe III. Validasi e-modul menggunakan instrumen berupa angket yang terdiri dari aspek kelayakan isi, penyajian, kegrafisan, dan kebahasaan. Hasil validasi dari 5 validator menunjukkan persentase sebesar 0,89 untuk kelayakan isi, sebesar 0,91 untuk validasi konstruk, dan 0,90 untuk validitas media sehingga produk yang dikembangkan berupa e-modul berbasis PBL terintegrasi TaRL yang dihasilkan dapat dikatakan layak untuk digunakan.
Co-Authors Aini, Syamsi Akbarianto, Ihsan Fauzi Alifa, Zaqiya Zahwa Alizar, Alizar Alpira Alpira Amelia, Fazila Amiruddin Amrullah, Amiruddin Andromeda Andromeda ‘Aini, Faizah Qurratul Bayharti Bayharti Desnita Desy Kurniawati Dyan Fauziah Suryadi Edy Tandililing Effendi, Novicha Ellizar ellizar Fauziah, Ivo Fitri Amelia Fitriza, Zonalia Friyatmi Friyatmi Hamdani . Harry Yulianto, Harry Hendriko, Hendriko Hidayat, Basultan Ifan Rivaldo Indria Trisna Katrina Iswendi Iswendi Iswendi iswendi Julianti, Sri Irma Karlina, Rosa Kiki Amelia, Kiki Liza, Yulia Mona Maida, Margarita Claudya Marvira, Serli Meri Maryati Multika Ramadhani, Dea Nabila, Mila Ningsih, Puji Aptriyani Anggelia Nofri Yuhelman Parbuntari, Hesty Parhusip, Efriani Br Pramesti, Radia Sagita Putri, Atika Prima Putri, Feby Zania Qurata’aini, Faizah Rani, Wahyu Mustika Regi Fadila Putra Riga, Riga Rinata, Taufik Maulana Ristia Rahmatul Latifah, Nanta Safira, Rara Sari, Indah Fedya Sri Benti Etika Suryani, Okta Ulfah, Mariam Wijaya, Yulia Syahfitri Yenni Darvina Yerimadesi Yerimadesi Yolanda, Mutiara Yulmasari, Yofita Yusmaita, Eka Yusmaita, Eka Zahra, Khiestna Az Zonalia Fitriza