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All Journal CAKRA KIMIA (Indonesian E-Journal of Applied Chemistry) Bioma : Berkala Ilmiah Biologi Jurnal Pendidikan Kimia Indonesia CHEMICA Jurnal Teknik Kimia Pedagogia: Jurnal Pendidikan Vidya Karya Scientiae Educatia: Jurnal Pendidikan Sains Edumatsains JURNAL KESEHATAN LINGKUNGAN: Jurnal dan Aplikasi Teknik Kesehatan Lingkungan Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Biologi Tropis Biosaintifika: Journal of Biology & Biology Education Martabe : Jurnal Pengabdian Kepada Masyarakat Sarwahita : Jurnal Pengabdian Kepada Masyarakat Jurnal Pendidikan dan Konseling Optika : Jurnal Pendidikan Fisika Mitra Mahajana: Jurnal Pengabdian Masyarakat JIPB (Jurnal Inovasi Pembelajaran Biologi) Jurnal Kependidikan PSEJ (Pancasakti Science Education Journal) Jurnal Pengabdian Mandiri
Melania Priska
Universitas Flores
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Energy Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Physics Public Health Social Sciences Other

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Journal : CHEMICA Jurnal Teknik Kimia

 1 
The Nata de Coco Quality Analysis for Making Fiber-Rich Instant Drink Powder Natalia Peni; Melania Priska
CHEMICA: Jurnal Teknik Kimia Vol 8, No 1 (2021): June 2021
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26555/chemica.v8i1.20479

Abstract

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.
Formalin Test using Extract of Red Chrysanthemum Flower as Indicator into White Tofu and Tempeh (in Ende Traditional Market) Melania Priska; Veronika P. S. M. Wae; Ludovicus Carvallo; Natalia Peni
CHEMICA: Jurnal Teknik Kimia Vol 7, No 1 (2020): Juni 2020
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26555/chemica.v7i1.16533

Abstract

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.
Comparison of Antioxidant Activity and Phytochemical Screening of Fresh and Dried Moringa oliefera L. Tea Melania Priska; Natalia Peni; Yosephina Payu Wao
CHEMICA: Jurnal Teknik Kimia Vol 10, No 1 (2023): April 2023
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26555/chemica.v10i1.25695

Abstract

The world is being hit by a new variant of Covid-19, namely Omicron. The Omicron variant is easily dispersed from the previous variant. To prevent transmission of this variant, people need to increase their body's resistance by consuming foods and drinks rich in antioxidants. Moringa leaf tea can be an alternative drink rich in antioxidants to increase endurance and prevent the speed of transmission of the Omicron variant of Covid-19. This study analyzes the presence or absence of secondary metabolites and antioxidant activity in fresh and dry moringa tea. Secondary metabolite compounds were tested using phytochemical screening, which included testing for alkaloids, flavonoids, phenolics, saponins, tannins, steroids, terpenoids, and glycosides, while for antioxidant activity, the DPPH method was used. Based on the test results, the two types of tea did not have antioxidant activity because the IC50 value was more than 250 ppm, namely 868.72 ppm for fresh moringa tea and 2851.67 ppm for dry moringa tea. However, when compared between fresh and dry moringa tea, both have an IC50 value of 1:3 ratio, where the IC50 value of fresh moringa tea is three times lower than that of dried moringa tea. In addition, the results of the phytochemical screening of the two types of tea were positive for several secondary metabolites, namely flavonoids, alkaloids, and saponins.
Co-Authors Agnes Pendy Ainun Jariyah Ainun Jariyah Anna S. Rahmawati Anna S. Rahmawati Bahy, Diana Surat Bura Bupu, Lusia Valentina Carvallo, Ludovicus Carvallo, Ludovicus Dal, Mikahela Damopolii, Insar Daniel Wolo Dhone, Maria Tifana Fatima, Noviana Deam Gago, Jumilah Gelu Korohama, Theresia Jefrianus Endong Kristina Kunda Laurensia Due Ludovicus Carvallo Ludovicus Carvallo Ludovicus Carvallo Ludovicus Carvallo Ludovicus Carvallo Maimunah H. Daud Margaretha Maria Oktaviani Tas Maria Fatima Mei Maria Oktaviani Tas, Margaretha Maria Waldetrudis Lidi Marselina Rena Marselina Rena MAU, ANASTASIA Mikael Ras Mikael Ras Natalia Peni Novita Meha Raimundus Ratu Ras, Mikael Sabulon Sayang Sani, Stefan Anselmus Lamen Theresia Gelu Korohama Veronika P. Sinta Mbia Wae Wae, Veronika P S M Wae, Veronika P. S. M. Wao, Yosephina P Yosephina Payu Wao Yuliana Yenita Mete Yuliana Yenita Mete Yulius Saprianus Dala Ngapa