Article Per Year (5 Year)
p-Index From 2021 - 2026
2.33
P-Index
This Author published in this journals
All Journal CAKRA KIMIA (Indonesian E-Journal of Applied Chemistry) INDONESIAN JOURNAL OF LEGAL AND FORENSIC SCIENCES Jurnal Kimia (Journal of Chemistry) International Journal of Biosciences and Biotechnology Buletin Udayana Mengabdi INDONESIAN JOURNAL OF BIOMEDICAL SCIENCES Jurnal Veteriner Jurnal Biologi Udayana Jurnal Energi Dan Manufaktur Ecotrophic, Journal of Environmental Science The Journal of Pure and Applied Chemistry Research Chimica et Natura Acta JURNAL PENDIDIKAN TAMBUSAI Jurnal Media Sains AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) COMSERVA: Jurnal Penelitian dan Pengabdian Masyarakat
Ni Made Suaniti
Program Studi Kimia FMIPA Universitas Udayana, Bukit Jimbaran, Bali
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences Veterinary

Published : 66 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 66 Documents
Search

 3   4   5   6   7 
MINYAK SERAI (Cymbopogon citratus (DC.) Stapf) HASIL ENFLEURASI DAN APLIKASINYA DALAM PEMBUATAN SABUN ANTIBAKTERI DARI VIRGIN COCONUT OIL (VCO) Oktavia, Fadilla; Ratnayani, Oka; Suaniti, Ni Made
CAKRA KIMIA (Indonesian E-Journal of Applied Chemistry) Vol 11 No 2 (2023): Cakra Kimia (Indonesian E-Journal of Applied Chemistry)
Publisher : Graduate Program of Applied Chemistry, Udayana University, Bali-INDONESIA

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

Abstract

ABSTRAK: Minyak serai dapur (Cymbopogon citratus (DC.) Stapf) merupakan salah satu minyak atsiri bersifat antibakteri yang dapat menghambat pertumbuhan bakteri Escherichia coli dan Staphylococcus aureus. Pada pembuatan sabun padat, minyak serai dapur dapat meningkatkan sifat antibakteri pada sabun. Tujuan dari penelitian ini ialah untuk mengetahui karakteristik (bobot jenis dan indeks bias) dari minyak serai yang diekstraksi dengan metode enfluerensi, mutu sabun yang dihasilkan dengan penambahan minyak serai, serta aktivitas antibakteri sabun minyak serai. Sabun padat dibuat dengan 5 macam formula, masing-masing dengan konsentrasi minyak serai dapur yang berbeda yaitu 0, 1, 2, 3, dan 4 g per 200 g sediaan sabun. Sabun padat minyak serai kemudian diuji kualitas dan sifat antibakterinya. Minyak serai yang dihasilkan dari metode enfleurasi memiliki bau yang khas, berwarna kekuningan dan dengan rendemen sebesar 13,43%, bobot jenis sebesar 0,9209 g/mL, dan nilai indeks bias sebesar 1,459. Sabun yang dihasilkan memiliki kadar air berkisar 1,75-4,25%; kadar alkali bebas berkisar 0,08-0,10%; kadar asam lemak berkisar 0,10-0,17%; pH sabun berkisar 10,2-10,7; serta kandungan minyak mineralnya negatif, yang sesuai dengan SNI 06-3532-1994. Selain itu, sabun minyak serai memiliki aktivitas antibakteri terhadap E. coli pada sabun tanpa dan dengan penambahan minyak serai masing-masing adalah 11,30 mm dan 11,68-12,08 mm, sedangkan aktivtas antibakteri terhadap S. aureus masing-masing adalah 11,69 mm dan 13,87-14,53 mm. Hal ini menunjukkan bahwa sabun dengan penambahan minyak serai dapur mempunyai sifat antibakteri yang lebih tinggi dibandingkan sabun tanpa penambahan minyak serai. ABSTRACT: Lemongrass oil (Cymbopogon citratus (DC.) Stapf) is one of the essential oils with antibacterial properties that can inhibit the growth of Escherichia coli and Starhylococcus aureus bacteria. In the manufacture of solid soap, lemongrass oil can increase the antibacterial properties of the soap. The purpose of this study was to determine the characteristics (specific gravity and refractive index) of the lemongrass oil extracted by using enfleurage method, the quality of the soap added with the lemongrass oil, as well as the antibacterial activity of the lemongrass soap produced. The solid soap were prepared with five formulas of different concentrations of lemongrass oil, namely 0, 1, 2, 3, and 4 g per 200 g preparation. The enfleurage process resulted in lemongrass oil with yellowish color and had a distinctive odor with a yield of 13.43%, specific gravity of 0.9209 g/mL, and the refractive index value of 1.459. The resulting solid soap with the addition of lemongrass oil was tested for its quality and antibacterial properties. The soap produced had the water content ranged from 1.75 to 4.25%; alkaline level from 0.08 to 0.10%; fatty acid content from 0.10 to 0.17%; the pH from 10.2 to 10.7; and the mineral oil content was negative, in accordance with the national standard of SNI 06-3532-1994. Furthermore, the soap with the addition of lemongrass oil had an antibacterial activity against E. coli for the soap without and with the addition lemongrass oil was 11.30 mm and 11.68-12.08 mm, respectively, while the antibacterial activity against S. aerus was 11.69 mm and 13.87-14.53 mm, respectively. The results showed that the soap with the addition of lemongrass oil had higher antibacterial properties than the soap without the addition of lemongrass oil.
SIFAT FISIKOKIMIA HAND AND BODY CREAM DENGAN PEMANFAATAN EKSTRAK ETANOL BUNGA GEMITIR (Tagetes erecta L.) DAN BUNGA PACAR AIR MERAH (Impatiens balsamina L.) DARI LIMBAH CANANG Ika Paramitha, Dewa Ayu; Sibarani, James; Suaniti, Ni Made
CAKRA KIMIA (Indonesian E-Journal of Applied Chemistry) Vol 5 No 1 (2017)
Publisher : Graduate Program of Applied Chemistry, Udayana University, Bali-INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (372.01 KB) | DOI: 10.24843/CK.2017.v05.i01.p01

Abstract

ABSTRAK: Pada penelitian ini dilakukan pengembangan formula sediaan hand and body cream dengan memanfaatkan sumber antioksidan yang dimiliki oleh dua jenis ekstrak etanol yaitu ekstrak bunga pacar air merah (Impatiens balsamina L.) dan bunga gemitir (Tagetes erecta L.) dengan taraf perlakuan sebesar 1% dari masing-masing ekstrak (FPM dan FG) dan campuran 0,5% ekstrak pacar air merah dan 0,5% ekstrak gemitir (FCPMG). Pengujian terhadap produk dilakukan pada sifat fisikokimia meliputi pH, viskositas, aktivitas antioksidan, angka lempeng total mikroba, dan ukuran partikel. Berdasarkan hasil pengujian produk hand and body cream yang dihasilkan memiliki antioksidan yang cukup tinggi sebagai produk perawatan tubuh dengan penambahan 1% ekstrak etanol pacar air merah, gemitir dan campuran dari kedua ekstrak etanol. Kualitas produk hand and body cream yang dihasilkan baik dan memenuhi standar mutu SNI dari aspek nilai pH, viskositas, dan nilai ALT. Warna yang dihasilkan mulai dari warna kuning kemerahan sampai dengan warna kuning, dan partikel yang dimiliki oleh produk adalah nanopartikel dengan sistem polidispersi. ABSTRACT: Formulations of hand and body creams using ethanol extracts of flowers of red Impatiens balsamina L. And Tagetes erecta L. As antioxidant sources have been developed. One percent of extracts (FPM and FG) and the mixture of 0.5% each extracts (FCPMG) were added to the basic formula. The analysis of physicochemical properties of the products was conducted including pH, viscosity, antioxidant activity, the size of the particles, and total microbial plate numbers. Based on the results, the quality of the hand and body creams meet the national standard of Indonesia (SNI) regarding to pH, viscosity, and the total microbial numbers. The colours of the hand and body creams resulted are reddish yellow to yellow with polydispersion nanoparticles.
KARAKTERISTIK VCO ENZIMATIS DENGAN PENAMBAHAN EKSTRAK ETANOL BATANG SERAI (Cymbopogon citratus) Suaniti, N. M.; Riyadi, T.; Ariati, N. K.; Laksmiwati, A. A. I. A. M.
Jurnal Kimia (Journal of Chemistry) Vol. 18, No.2, Juli 2024
Publisher : Program Studi Kimia, FMIPA, Universitas Udayana (Program of Study in Chemistry, Faculty of Mathematics and Natural Sciences, Udayana University), Bali, Indonesia

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

Abstract

Ekstrak etanol serai dapat digunakan sebagai komponen untuk memperbaiki karakteristik dari VCO enzimatis. Pembuatan VCO pada penelitian ini menggunakan metode enzimatis, dengan bantuan ragi instan. Tujuan dilakukannya penelitian ini adalah untuk mengetahui pengaruh variasi penambahan ragi instan terhadap rendemen VCO yang dihasilkan, serta mengetahui karakteristik VCO enzimatis dengan penambahan ekstrak etanol serai yang dihasilkan. Berdasarkan penelitian yang dilakukan diperoleh hasil bahwa penambahan ragi instan sebanyak 0,5 g dianggap sebagai kondisi optimum dalam pembuatan VCO ditinjau dari tingginya rendemen yang dihasilkan. Serangkaian uji karakteristik terhadap VCO menunjukkan bahwa VCO dengan penambahan ekstrak etanol serai belum memenuhi standar SNI jika dibandingkan dengan VCO tanpa penambahan ekstrak etanol serai. Kata Kunci: antioksidan, ekstrak etanol serai, VCO enzimatis ABSTRACT Lemongrass ethanol extract can increase the antioxidant activity of enzymatic VCO. This study aimed to determine the effect of variations in the addition of instant yeast on the yield of the VCO produced and to characterize the enzymatic VCO produced with the addition of lemongrass ethanol extract. The results showed that 0.5 g of instant yeast added into the VCO was considered the optimum condition in the preparation of VCO in terms of the high yield produced. A series of characteristic tests for VCO showed that the VCO with the addition of lemongrass ethanol extract did not meet the SNI standards when compared to VCO without the addition of lemongrass ethanol extract. Keywords: antioxidant, enzymatic VCO, lemongrass ethanol extract
Alcohol Level in Black and White Glutinous Rice Brem at Various Doses of Yeast And Fermentation Time Ariati, N. K.; Suaniti, N. M.; Darma Yanti, N. M. D.
Jurnal Kimia (Journal of Chemistry) Vol. 17, No.2, Juli 2023
Publisher : Program Studi Kimia, FMIPA, Universitas Udayana (Program of Study in Chemistry, Faculty of Mathematics and Natural Sciences, Udayana University), Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JCHEM.2023.v17.i02.p01

Abstract

Brem sebagai hasil fermentasi beras ketan putih maupun hitam memiliki bau asam, rasa manis, serta mengandung alkohol dengan kadar yang berbeda-beda sesuai perlakuan dalam fermentasi. Penelitian ini bertujuan untuk menentukan kadar alkohol dalam brem beras ketan putih dan hitam dengan variasi dosis ragi 1,0; 1,5; dan 2,0% serta lama fermentasi 2, 4, dan 6 hari. Kadar alkohol dalam brem beras ketan putih dan hitam ditentukan dengan kromatografi gas detektor ionisasi nyala (GC-FID). Hasil penelitian menunjukan kadar alkohol dalam brem beras ketan putih meningkat dengan bertambahnya dosis ragi yang diberikan namun menurun dengan bertambahnya lama fermentasi. Sementara, pada kadar alkohol brem beras ketan hitam terus meningkat dengan bertambahnya dosis ragi dan lama fermentasi. Kadar alkohol tertinggi dihasilkan dalam brem beras ketan hitam yang difermentasi dengan penambahan dosis ragi 2,0% dengan lama fermentasi 6 hari. Kata kunci: brem, ketan putih, ketan hitam, dosis ragi, kadar alkohol, lama fermentasi ABSTRACT Brem as a product of a fermentation of black and white glutinous rice has an acidic smell, a sweet taste, and contains alcohol. This research aimed to determine the alcohol levels in the brem of black and white glutinous rice with yeast dosage variation of 1,0; 1,5; and 2,0% fermented within 2, 4, and 6 days. The alcohol levels in the black and white glutinous rice brem were determined using Gas Chromatography - Flame Ionization Detector (GC-FID). The research results showed that the alcohol level in the white glutinous brem increased with the increase in yeast dosage but decreased as the fermentation time increased. On the other hand, the higher of yeast dosage and the fermentation time, the higher the alcohol content of the black glutinous rice brem obtained. The highest alcohol level was produced by the black glutinous rice, which was fermented with the yeast dosage of 2% yeast and a fermentation time of 6 days. Keywords: alcohol level, fermentation duration, white and black glutinous rice brems, yeast dosage
Activated Bamboo Charcoal by ZnCl2 as Remazol Yellow FG Adsorbent: Isotherm, Kinetic, and Thermodynamic Studies Manurung, Manuntun; Suaniti, Ni Made; Ratnayani, Oka
The Journal of Pure and Applied Chemistry Research Vol. 13 No. 2 (2024): Edition May-August 2024
Publisher : Chemistry Department, The University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpacr.2024.013.02.3311

Abstract

The aim of this study was to determine the isotherm, kinetics, and thermodynamics of remazol yellow FG dye adsorption by ZnCl2-activated bamboo charcoal. The research was started by making charcoal from bamboo stems, then the quality was checked against SNI. Adsorption isotherms were tested against Langmuir and Freundlich models. The adsorption kinetics were examined against pseudo-1st and pseudo-2nd orders and thermodynamic parameters were determined by measuring the values of enthalpy (∆Ho), entropy (∆So), and free energy (∆Go). The values of ∆Ho, ∆So, and ∆Go are -29.747 KJ/mol, -93.798 J/mol, and -1.327 KJ/mol respectively. The adsorption of remazol yellow FG by activated bamboo charcoal was spontaneous. Keywords: adsorption, kinetics, chromium, bamboo charcoal, thermodynamics
Increased Attractiveness and Shelf Life of Siamese Tangerines (Citrus Nobilis L.) Using Various Palmitic, Stearic, and Oleic Acid Emulsions and Mixtures Setianingsih, Ni Luh Putu Putri; Suaniti, Ni Made; Wirawan, I Gede Putu
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 2 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i2.204

Abstract

Along with the growing number of people, the need for food is also growing. Citrus nobilis l is one of the many well-known fruits. Citrus nobilis L, both in its fresh and processed forms, is easily broken if it is not treated correctly. This study hopes to make things look better and save power simultaneously by coming up with different emulsions. Palmitic acid, stearic acid, oleic acid, and a mix make the slurry. Organoleptic study of Citrus nobilis L., vitamin C content, water content, and identification of compounds using Gas Chromatography-Mass Spectrometry (GC-MS). Evaluation of organoleptic analysis test done by hedonic test (colour, smell, texture, taste, and general acceptance) and test scoring (colour, texture). A combination of palmitic, stearic, and oleic acids in an emulsion will make tangerine fruit look better and last longer. How vitamin C and water are measured and analyzed affects different emulsions. When citrus fruits are treated with palmitic, stearic, and oleic acid solutions, the lowest quality drops to 14.4851 mg of vitamin C per 100 grammes and 91.8401% water. The total amount of volatile compounds in fruit orange conjoined DL-Limonene has many different areas of volatile compounds in each treatment emulsion.
Co-Authors A. A. B. Putra A. A. Bawa Putra A. A. I. S. J. Dewi A. A. S. D. Saraswati Abdul Rahim Agung Ari Chandra Wibawa Anak Agung Gede Sudewa Djelantik Anak Agung Istri Agung Mayun Laksmiwati Anak Agung Sagung Desy Dwi Martayani Martayani Ariati, N. K. Ayu Kasmita Dewi Darma Yanti, N. M. D. Dewa Ayu Ika Pramitha Dewi Yuliana Dita Rizkiyanti Dwi Anggraeni Putri Suandi H. Purnomo Hendra Wijaksana I D. G. Putra Prabawa I G. Mustika I G.N.O. Suputra I Gede Budiartawan I GEDE PUTU WIRAWAN I Gusti Ayu Kunti Sri Panca Dewi I Gusti Komang Dwijana I Ketut Budiarta I Ketut Suastika I Ketut Suastika I Made Agus Gelgel Wirasuta I Made Dira Swantara I Made Sudarsana I Nengah Suarnadwipa I Nengah Suweden I Nengah Wirajana I NYOMAN MANTIK ASTAWA I W. Wiratama I Wayan Bandem Adnyana I Wayan Suarsa I. A. R. Astiti Asih I. E. Radiati I. Mahmudi I.P. Widiarta Ida Ayu Okarini Ida Bagus Putra Manuaba Ika Paramitha, Dewa Ayu Iryanti Eka Suprihatin James Sibarani Ketut Gede Dharma Putra Ketut Ratnayani Khairul Mahfuz Komang Ari Gunapria Darmapatni M. M. Manurung M. Manurung M. Sucipta M.Pd S.T. S.Pd. I Gde Wawan Sudatha . Made Ayu Hita Pretiwi Suryadhi Made Suarda Mahardika Aprilia Iflahah Mahardika Aprilia Iflahah Manuntun Manurung Maryana, Himayari Nufus Mirah Surya Dewi, Ni Putu Pande N. G. Indriyaningsih N. P. Widya Astuti N. P. Widya Astuti N. W. Bogoriani Nadya Hartasiwi Ni G. A. M. Dwi Adhi Suastuti Ni Komang Ariati Ni Luh Kasih Ariani Ni Luh Rustini Ni Made Meryana Utari Ni Made Puspawati Ni Made Rai Suarni Ni Made Sukma Sanjiwani Ni Nyoman Nadia Angela Kusuma P. Ni Pt. Pande Mirah Surya Dewi Ni Putu Diantariani Ni Putu Widya Astuti Ni Wayan Sri Sukmarianti Noviyanti, Ni Putu O. Ratnayani O. Ratnayani Oka Ratnayani Oka Ratnayani Oktavia, Fadilla Raisyah Anjani Riyadi, T. Rr. Anisa Hernindya S. A. Sari Sagung Ngurah Mayuni Setianingsih, Ni Luh Putu Putri Turmuzi Tammi Wahyu Dwijani Sulihingtyas Wira Adi Capayanti WIWIK SUSANAH RITA