Articles
<![CDATA[Phytochemicals Screening and Antioxidant Effectiveness of Garlic (Allium sativum) from Timor Island ]]>
<![CDATA[Priska, Melania]]>;
<![CDATA[Peni, Natalia]]>;
<![CDATA[Carvallo, Ludovicus]]>
<![CDATA[ Biosaintifika: Journal of Biology & Biology Education Vol 11, No 1 (2019): April 2019 ]]>
Publisher : <![CDATA[Department of Biology, Faculty of Mathematics and Sciences, Semarang State University . Ro ]]>
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DOI: 10.15294/biosaintifika.v11i1.17313
<![CDATA[The people of Timor Island only know garlic as a kitchen spice. This research provides new knowledge of the benefits of garlic in the health sector, especially as an inhibitor of free radical that can trigger various degenerative diseases. The aims of this research were to identify secondary metabolites contained in the ethanolic extract of garlic (Allium sativum L.) from Timor Island and to determine its effectiveness in inhibiting free radicals. The method used to test secondary metabolites was phytochemical screening using color reagents. Testing the effectiveness of free radical inhibitors from garlic ethanol extract from Timor Island was carried out in 2 stages: 1.) Determination of DPPH maximum wavelength (λ) and 2.) Measurement of antioxidant activity using DPPH method. The results showed that the ethanolic extract of garlic from Timor Island contained secondary metabolites of flavonoids, phenols and terpenoids. It was also very effective in inhibiting free radicals, with the acquisition of IC50 values <50 ppm which was equal to 9.729 ppm. This research gives some information that can be used for the pharmacological ingredients, i.e. as a natural medicine that safe for the body to be consumed by the people of Timor Island. Moreover that also can impact on demand of garlic in the market. This has a very positive impact on improving the economy of garlic farmers on Timor Island.]]>
<![CDATA[Phytochemicals Screening and Effectiveness of Free Radical Inhibitors of Garlic (Allium sativum L.) Ethanol Extract from Timor Island ]]>
<![CDATA[Priska, Melania]]>;
<![CDATA[Peni, Natalia]]>;
<![CDATA[Carvallo, Ludovicus]]>
<![CDATA[ Bioma : Berkala Ilmiah Biologi Vol. 21, No 1, Tahun 2019 ]]>
Publisher : <![CDATA[Departemen Biologi, Fakultas Sains dan Matematika, Universitas Diponegoro ]]>
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DOI: 10.14710/bioma.21.1.72-77
<![CDATA[The purpose of the study was to determine the content of secondary metabolites and the effectiveness of garlic (Allium sativum L.) ethanol extract from Timor island which has the potential to inhibit free radicals. The method used for testing secondary metabolites is phytochemical screening using color reagents. The effectiveness of free radical inhibitors from the ethanol extract of garlic (Allium sativum L.) from Timor island was carried out in two steps are: 1.) Determination of DPPH wavelength (λ) maximum and 2.) Measurement of antioxidant activity using the DPPH method. The results showed the ethanol extract of garlic (Allium sativum L.) from Timor Island contained secondary metabolites of flavonoids, phenols, and terpenoids. The ethanol extract of garlic (Allium sativum L.) from Timor Island also has strongest effectiveness in inhibiting free radicals, with the acquisition of IC50 values <50 ppm which is equal to 9,729 ppm.]]>
<![CDATA[Phytochemicals Screening and Effectiveness of Free Radical Inhibitors of Garlic (Allium sativum L.) Ethanol Extract from Timor Island ]]>
<![CDATA[Priska, Melania]]>;
<![CDATA[Peni, Natalia]]>;
<![CDATA[Carvallo, Ludovicus]]>
<![CDATA[ Bioma : Berkala Ilmiah Biologi Vol. 22, No 1, Tahun 2020 ]]>
Publisher : <![CDATA[Departemen Biologi, Fakultas Sains dan Matematika, Universitas Diponegoro ]]>
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DOI: 10.14710/bioma.22.1.85-90
<![CDATA[The purpose of the study was to determine the content of secondary metabolites and the effectiveness of garlic (Allium sativum L.) ethanol extract from Timor island which has the potential to inhibit free radicals. The method used for testing secondary metabolites is phytochemical screening using color reagents. The effectiveness of free radical inhibitors from the ethanol extract of garlic (Allium sativum L.) from Timor island was carried out in two steps are: 1.) Determination of DPPH wavelength (λ) maximum and 2.) Measurement of antioxidant activity using the DPPH method. The results showed the ethanol extract of garlic (Allium sativum L.) from Timor Island contained secondary metabolites of flavonoids, phenols, and terpenoids. The ethanol extract of garlic (Allium sativum L.) from Timor Island also has strongest effectiveness in inhibiting free radicals, with the acquisition of IC50 values <50 ppm which is equal to 9,729 ppm]]>
<![CDATA[Effect of Drying Techniques on Nutrition Content and Gross Energy of Nuabosi Cassava (Manihot esculenta) Flour ]]>
<![CDATA[Priska, Melania]]>;
<![CDATA[Peni, Natalia]]>;
<![CDATA[Carvallo, Ludovicus]]>;
<![CDATA[Wae, Veronika P. S. M.]]>
<![CDATA[ Biosaintifika: Journal of Biology & Biology Education Vol 12, No 2 (2020): August 2020 ]]>
Publisher : <![CDATA[Department of Biology, Faculty of Mathematics and Sciences, Semarang State University . Ro ]]>
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DOI: 10.15294/biosaintifika.v12i2.24184
<![CDATA[This reseach aimed to determine the proper cassava drying technique to produce suitable flour properties for food product applications. The method used was proximate analysis and calculation of Gross Energy (GE) value. Furthermore, the results of the study were analyzed using the Two Way ANOVA statistical test followed by the real difference test using the Tukey analysis. Results of the analysis showed that there was no significant difference between the two drying techniques (α>0.05). To get good quality flour in the application of food products made from Nuabosi cassava flour is to use oven drying and sun drying techniques. The novelty of this study is that there has been no previous research on the quality of Nuabosi cassava flour using oven drying and sun drying techniques. The benefit of this research is to support the government in the food diversification program on foods made from Nuabosi cassava flour, where Nuabosi cassava is one of the leading types of food in Ende district.]]>
<![CDATA[PENGEMBANGAN PEMBELAJARAN BERDASARKAN MASALAH PADA MATA KULIAH KIMIA UNTUK MENINGKATKAN PENGUASAAN KONSEP MAHASISWA ]]>
<![CDATA[Priska, Melania]]>;
<![CDATA[Peni, Natalia]]>;
<![CDATA[Carvallo, Ludovicus]]>;
<![CDATA[Pendy, Agnes]]>
<![CDATA[ Jurnal Pendidikan Kimia Indonesia Vol 4, No 2 (2020) ]]>
Publisher : <![CDATA[Universitas Pendidikan Ganesha ]]>
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DOI: 10.23887/jpk.v4i2.27992
<![CDATA[Penelitian ini bertujuan untuk marginalizes pengembangan pembelajaran berdasarkan masalah pada mata kuliah kimia untuk meningkatkan penguasaan konsep mahasiswa. Jenis penelitian adalah pengembangan dengan nonequivalent control group design. Sampel dalam penelitian adalah mahasiswa Program Studi Pendidikan Biologi semester 2. Teknik pengumpulan data yang digunakan adalah tes penguasaan konsep. Data diolah dan dianalisis dengan menggunakan uji normalitas, uji homogenitas, dan uji-t. Hasil menunjukkan bahwa nilai signifikansi uji normalitas dan uji homogenitas >0,05, dan nilai signifikansi uji-t <0,05. Hal ini membuktikan pengembangan pembelajaran berdasarkan masalah dapat meningkatkan penguasaan konsep mahasiswa pada mata kuliah kimia materi larutan.ABSTRACTThis study aims to analyze the development of learning based on problems in chemistry courses to improve students' mastery of concepts. This type of research is development with a nonequivalent control group design. The sample in this study were students of Biology Education Study Program semester 2, Faculty of Teacher Training and Education, University of Flores. The data collection technique used was a concept mastery test. The data were processed and analyzed using the normality test, homogeneity test, and t-test. The results show that the significance value of the normality test and homogeneity test> 0.05, and the significance value of the t-test <0.05. This proves that the development of problem-based learning can improve students' mastery of concepts in chemistry subject matter solution.]]>
<![CDATA[REVIEW: ANTOSIANIN DAN PEMANFAATANNYA ]]>
<![CDATA[Melania Priska]]>;
<![CDATA[Natalia Peni]]>;
<![CDATA[Ludovicus Carvallo]]>;
<![CDATA[Yulius Dala Ngapa]]>
<![CDATA[ CAKRA KIMIA (Indonesian E-Journal of Applied Chemistry) Vol 6 No 2 (2018): Volume 6, Nomor 2, 2018 ]]>
Publisher : <![CDATA[Magister Program of Applied Chemistry, Udayana University, Bali-INDONESIA ]]>
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<![CDATA[ABSTRAK: Antosianin merupakan senyawa turunan polifenol yang keberadaannya sangat melimpah di alam dengan keanekaragaman dalam berbagai jenis tumbuhan dan memiliki banyak fungsi fisiologis penting pada setiap organisme hidup. Antosianin selain bertanggung jawab memberikan warna oranye hingga hitam pada tumbuhan tingkat tinggi, antosianin juga berperan sebagai pelindung dari adanya cekaman biotik dan abiotik; serta sebagai fotoprotektor terhadap radiasi sinar UV-B. Pemanfaataan antosianin pada tumbuhan lebih banyak dipergunakan dalam bidang pangan; kesehatan (sediaan farmasi); dan industri (kosmetik) karena tidak memiliki efek berbahaya. Efektifitas antosianin yang baik untuk menjaga kesehatan dan menurunkan kadar penyakit kronis yaitu apabila mengonsumsi antosianin pada wanita antara 19,8 – 64,9 mg dan pada pria sekitar 18,4 – 44,1 mg setiap hari. Kata kunci: Antosianin, Biosintesis, dan Polifenol. ABSTRACT: Anthocyanin is a polyphenol derivative compound whose existence is very abundant in nature within many kind of plants and has many important physiological functions on each living organisms. Anthocyanin in addition has been known that gives an orange color to black on higher grade plants and also has a role as a protection from the biotic and abiotic stress and as a photoprotector to UV-B radiation. The applications of anthocyanin contained in plants are more likely to be used in food industries, health purposes (pharmaceutical industries), and cosmetic industries due to their because they do not have harmful effects on humans. The good effectivity of anthocyanin to maintain the human health and can reduce the levels of chronic diseases if it is regurally consumed every day at dose of 19.8 - 64,9 mg for woman and of 18,4 - 44,1 mg for man.]]>
<![CDATA[The Nata de Coco Quality Analysis for Making Fiber-Rich Instant Drink Powder ]]>
<![CDATA[Natalia Peni]]>;
<![CDATA[Melania Priska]]>
<![CDATA[ CHEMICA: Jurnal Teknik Kimia Vol 8, No 1 (2021): June 2021 ]]>
Publisher : <![CDATA[Universitas Ahmad Dahlan ]]>
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DOI: 10.26555/chemica.v8i1.20479
<![CDATA[One of the potentials of coconut water that is widely developed in Indonesia is nata de coco. Nata de coco is the result of the fermentation of coconut water which is added by Acetobacter xylum. The research aim was to determine the quality of nata de coco as the basic material for making instant drink powder (IDP) which consists of natural flavors of orange, mango, and soursop. The step of the research was making a starter, making nata de coco, making IDP, and testing the quality of IDP (water content, specific gravity, taste, water solubility, and fiber). Data were analyzed using Tukey's significant difference test with a significance of 0.05%. The results showed that the water content of the IDP three flavors was less than 3%. Mango specific gratify is also higher but the orange flavor is the one of taste that people really like. The level of solubility in water shows that soursop is higher solubility. The fiber content of IDP orange is higher than mango and soursop. Therefore, nata de coco can be used as a raw material for making IDP.]]>
<![CDATA[Formalin Test using Extract of Red Chrysanthemum Flower as Indicator into White Tofu and Tempeh (in Ende Traditional Market) ]]>
<![CDATA[Melania Priska]]>;
<![CDATA[Veronika P. S. M. Wae]]>;
<![CDATA[Ludovicus Carvallo]]>;
<![CDATA[Natalia Peni]]>
<![CDATA[ CHEMICA: Jurnal Teknik Kimia Vol 7, No 1 (2020): Juni 2020 ]]>
Publisher : <![CDATA[Universitas Ahmad Dahlan ]]>
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DOI: 10.26555/chemica.v7i1.16533
<![CDATA[Formalin in food is very disturbing for the people. Lack of public knowledge about the harmful effects of formaldehyde, the difficulty of distinguishing food that contains and does not contain formaldehyde, lack of knowledge in simply identifying formaldehyde in food is the cause of the increasingly widespread use of formaldehyde in food. This study aims to examine the presence of formalin in white tofu and tempeh circulating in the traditional markets of Ende district by using red chrysanthemum flower extract as a natural indicator. This type of research is an experimental study with descriptive qualitative data analysis techniques. Sampling is done using random sampling techniques. The samples used came from the 3 largest traditional markets in Ende district, namely Wolowona Market, Senggol Market, and Ende Market. From the test results using red chrysanthemum extract showed that the white tofu and tempeh circulating in some traditional markets of Ende district were negative or did not contain formaldehyde. Based on the results of these tests it can be concluded that the red chrysanthemum flower extract can be used as a natural indicator to determine the presence of formalin in food, especially in white tofu and tempeh.]]>
<![CDATA[Problem Solving Learning Model By Integrating ARCS Motivation Strategies On Acid-Base Subjects ]]>
<![CDATA[Natalia Peni]]>;
<![CDATA[Ludovicus Carvallo]]>;
<![CDATA[Melania Priska]]>
<![CDATA[ Pedagogia : Jurnal Pendidikan Vol 9 No 2 (2020): Agustus ]]>
Publisher : <![CDATA[Universitas Muhammadiyah Sidoarjo ]]>
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DOI: 10.21070/pedagogia.v9i2.641
<![CDATA[This study aims to produce a chemistry learning model of problem solving by integrating ARCS strategies so that it is feasible to use to improve student learning outcomes in the University of Flores Biology Study Program. The development of the device uses the 4-D model that was tested on semester 2 students of the Biology Education Study Program 2019/2020 Academic Year. The research design used was one group pretest-posttest. Data collection techniques using research instruments, namely in the form of the validity of learning tools, the implementation of the learning plan, student responses, and student learning outcomes. Student learning outcomes data were analyzed using analysis prerequisite tests, which consisted of normality tests, homogeneity tests, and t-tests. The results showed that the device developed was valid. This is evidenced by the significance value of tcount<ttable, which is 0.000<0.05. Thus the developed learning tools can improve student learning outcomes on the subject matter of acid and base.]]>
<![CDATA[Development of Learning Based on Problems in Chemistry Subjects to Improve Students' Critical Thinking Ability ]]>
<![CDATA[Melania Priska]]>;
<![CDATA[Agnes Pendy]]>;
<![CDATA[Natalia Peni]]>;
<![CDATA[Ludovicus Carvallo]]>
<![CDATA[ Pedagogia : Jurnal Pendidikan Vol 9 No 2 (2020): Agustus ]]>
Publisher : <![CDATA[Universitas Muhammadiyah Sidoarjo ]]>
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DOI: 10.21070/pedagogia.v9i2.789
<![CDATA[Solution material is one of the materials that requires a student's level of understanding at the critical thinking level. Critical thinking skills train students to learn to find and solve problems using scientific methods based on real experiences encountered and experienced directly. To be able to find the concept of knowledge based on existing realities, an appropriate learning model is needed, namely a problem-based learning model. This study aims to determine students' critical thinking skills. The type and design of this research is development research with a nonequivalent control group design. The samples of this research were students of semester 2, Biology Education Study Program, University of Flores. This research was conducted from April-June 2020. Data were collected using the critical thinking ability test technique of students in the chemical solution subject, followed by processing and analyzing data using the prerequisite analysis test in the form of normality test, homogeneity test, and t-test. The data analysis shows the significance value of the normality and homogeneity test, namely α> 0.05, while for the t-test α <0.05. From these results prove that problem-based learning can improve students' critical thinking skills in chemistry subject matter solution]]>
