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[TARI TRADISIONAL BEKU SEBAGAI MEDIA PEMBELAJARAN ASAM BASA ]]>
<![CDATA[Natalia Peni]]>;
<![CDATA[Melania Priska]]>;
<![CDATA[Maria Fatima Mei]]>;
<![CDATA[Agnes Pendy]]>
<![CDATA[ Vidya Karya Vol 34, No 1 (2019): April 2019 ]]>
Publisher : <![CDATA[FKIP ULM ]]>
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DOI: 10.20527/jvk.v34i1.5622
<![CDATA[Abstract. This study aims to improve student learning outcomes in chemistry learning by using Beku traditional dance as the learning medium. This descriptive quantitative study uses one group pretest-posttest design. The sample of this study was 30 semester I students of the Mathematics Education Study Program at the University of Flores. The results of the study showed that (1) the completeness of student chemistry learning outcomes reached 93%, (2) the student response to category learning was very good. This shows that frozen traditional dance can be an effective learning medium in learning the chemistry of acid-base material. Keywords: base acid, learning media, beku traditional dance Abstrak. Penelitian ini bertujuan untuk meningkatkan hasil belajar mahasiswa dalam pembelajaran kimia dengan menggunakan tari tradisional beku sebagai media pembelajaran. Penelitian deskriptif kuantitatif ini menggunakan one group pretest-posttest design. Sampel penelitian ini adalah mahasiswa semester I Program Studi Pendidikan Matematika Universitas Flores sebanyak 30 orang. Hasil penelitian menunjukkan bahwa (1) ketuntasan hasil belajar kimia mahasiswa mencapai 93%, (2) respon mahasiswa terhadap pembelajaran berkategori sangat baik. Hal tersebut menunjukkan bahwa tari tradisional beku dapat menjadi media pembelajaran yang efektif dalam pembelajaran kimia materi asam basa. Kata Kunci: asam basa, media pembelajaran, tari tradisional beku]]>
<![CDATA[DAYA HAMBAT EKSTRAK CALLYSPONGIA SP. TERHADAP BAKTERI DARI Eucheuma Cottoni BERPENYAKIT Ice-Ice ]]>
<![CDATA[Yosephina Payu Wao]]>;
<![CDATA[Melania Priska]]>
<![CDATA[ EduMatSains : Jurnal Pendidikan, Matematika dan Sains Vol 6 No 1 (2021): Juli ]]>
Publisher : <![CDATA[Fakultas Keguruan dan Ilmu Pendidikan, Universitas Kristen Indonesia ]]>
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DOI: 10.33541/edumatsains.v6i1.2983
<![CDATA[Callyspongia sp. is one type of sea sponge that produces secondary metabolites in the form of steroids, alkaloids, flavonoids, and terpenoids which can be used as antibacterial agents. This reseach aims to determine whether or not there is an inhibitory power of sea sponge extract Callyspongia sp. on the growth of bacterial isolates on Eucheuma cottonii seaweed that is infected by ice-ice disease. This type of research is an experimental laboratory. Extract of Callyspongia sp. is the result of Callyspongia sp. extraction which has been dried and then macerated using a polar ethanol solvent. Inhibition test with the modified Kirby-Bauer method used wells to measure the zone of inhibition formed by the extract of the Callyspongia sp. The test was carried out to observe the presence or absence of an inhibition zone of Callyspongia sp. extract against bacterial isolates (Isolates I, II and III) that is infected by seaweed that is infected by ice-ice disease after 24 hours of incubation. The results showed that an inhibition zone was formed in bacterial isolates. Treatment with extracts of Callyspongia sp. shows the diameter of the highest inhibition zone that is 16.67 mm which is classified as a strong inhibitory force, so that Callysponia sp. extract has the potential in overcoming ice-ice in Eucheuma cottonii seaweed.]]>
