Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

0.817

P-Index

This Author published in this journals

All Journal EduChemia: Jurnal Kimia dan Pendidikan Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Biologi Tropis BERNAS: Jurnal Pengabdian Kepada Masyarakat

Dewi Kurnianingsih Arum Kusumahastuti

Universitas Kristen Satya Wacana

Author-ID : 3046058

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Dentistry Education Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Neuroscience Nursing Physics Public Health Social Sciences Veterinary Other

Published : 6 Documents Claim Missing Document

Claim Missing Document

Articles

Optimasi Sintesis Biomaterial Perak-Porfirin dari Kerabang Telur Puyuh Dewi Kurnianingsih Arum Kusuma Hastuti; Cucun Alep Riyanto
EduChemia (Jurnal Kimia dan Pendidikan) Vol 4, No 1 (2019)
Publisher : Department of Chemical Education Faculty of Teacher Training and Education Universitas Su

Porfirin merupakan pigmen warna alami khas yang terdapat dalam kulit telur puyuh. Tujuan dari penelitian ini adalah untuk menentukan waktu dan suhu optimum dalam pembentukan biomaterial. Pelarut yang digunakan untuk ekstraksi adalah metanol:HCl (2:1, v/v) selama 12 jam. Hasil biosintesis yang terbentuk, kemudian dianalisa dengan spektrofotometer UV-VIS. Sebagai hasilnya, kompleksasi optimal antara porfirin dengan ion Ag+ terlihat pada panjang gelombang 845 nm yaitu pada waktu 5,62 jam; rasio 1:2.20, dan suhu sebesar 30°C. Hal tersebut diperoleh berdasarkan persamaan Response Surface Method Y = -17.95+0,63X1+13.26X2+0.88X3-3.7x10-3X2X32-0,46X1X3+0,04X22X3-0,08X12-1,87X22-9,68x10-3X32.

Optimasi Ekstraksi Protoporphyrin-IX dari Kerabang Telur Puyuh (Coturnix Coturnix L.) Harry Setiawan; Cucun Alep Riyanto; Dewi K.A.K. Hastuti; Yohanes Martono
EduChemia (Jurnal Kimia dan Pendidikan) Vol 3, No 1 (2018)
Publisher : Department of Chemical Education Faculty of Teacher Training and Education Universitas Su

Industri tekstil banyak menggunakan pewarna sintetik karena mudah dalam pewarnaan dan murah, tetapi memiliki dampak yang buruk bagi lingkungan sekitar. Kesadaran akan pentingnya menjaga lingkungan membuat peusahaan tekstil mencoba kembali menggunakan pewarna alami. Kerabang telur puyuh memiliki protoporphyrin IX yang dapat digunakan sebagai pewarna. Kondisi optimum ekstraksi protoporphyrin IX dari kerabang telur puyuh perlu diteliti lebih lagi ditinjau dari komposisi pelarut, metode, dan siklus ekstraksi. Kerabang telur puyuh dikeringkan kemudian diekstraksi menggunakan pelarut metanol 96% dan HCl (v/v) (HCl(p) dan HCl 5%, v/v) dengan metode maserasi dan ultrasonik. Siklus ekstraksi dioptimalkan dengan variasi hingga 5 siklus. Penetapan kadar protoporphyrin dilakukan dengan menggunakan spektroskopi UV-VIS berdasarkan persamaan Lambert-Beer. Ekstrak difraksinasi menggunakan klorofom dengan rasio 1 : 2 v/v (klorofom : ekstrak). Fase organik dipindai dengan menggunakan spektrofotometer UV-Vis. Hasil penelitian menunjukkan bahwa ekstrak kerabang telur puyuh mengandung protoporphyrin IX, terlihat dari hasil spektra yang cocok dengan spektra protoporphyrin standard. Kondisi ekstraksi protoporphyrin yang optimum didapatkan dengan menggunakan pelarut metanol 96% dan HCl(p) 5% (v/v) secara maserasi. Siklus ekstraksi protoporphyrin yang optimal adalah 3 siklus dengan kadar protoporphyrin dalam ekstrak adalah 1,92 ×10-2 % b/b.

Valorization of Rambutan Peel as Adsorbent for Tempeh Wastewater Dewi Kurnianingsih Arum Kusumahastuti; Rindang A Laksono; Ronal F Hindra
Jurnal Biologi Tropis Vol. 23 No. 2 (2023): April-June
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v23i2.4792

Tempeh is one of Indonesia traditional foods which made from fermentation processed soybean. There is wastewater from tempeh production that usually wasted to the river without further treatment. One of the parameters for wastewater is chemical oxygen demand (COD). Higher COD correlated to the higher risk to the environment. To decrease the COD level of tempeh wastewater valorization rambutan peels as adsorbent was done. The adsorbent was prepared by drying up and powdering rambutan peels. Boehm titration was used to characterize some functional groups of rambutan peels. Optimization of the contact time and the acidity level (pH) was done under room temperature condition. As results, the rambutan peel contains carbocyclic (0,0492%), alkaline functional group (0,0360%), phenol (0,0004%) and lactone (0,0002%). Besides, the optimal condition for the reaction were at pH 11 for 90 minutes that can reduce COD level from 23.840 mg/L to 10.230 mg/L.

Menginisiasi Perubahan: Meningkatkan Kesadaran Siswa dalam Pengelolaan Sampah Dapur dan Plastik di SMA Kartika III-1 Banyubiru Kabupaten Semarang Margareta Novian Cahyanti; Sri Hartini; Dewi Kurnianingsih Arum Kusumahastuti; Alifia Dewi Safira; Pandu Krisnawan
BERNAS: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 1 (2024)
Publisher : Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/jb.v5i1.7664

Saat ini, tingkat kesadaran warga untuk membuang sampah pada tempatnya semakin tinggi. Kecepatan pengumpulan dan pengelolaannya tidak seimbang menyebabkan semakin besarnya volume sampah. Untuk dapat meningkatkan pengelolaan sampah, kesadaran produsen sampah tingkat rumah tangga untuk memulai pengelolaan sampah perlu dimunculkan. Penyadaran setiap anggota keluarga termasuk anak-anak untuk melakukan sortir sampah adalah langkah penting dalam upaya menjaga lingkungan dan menerapkan pengelolaan sampah yang berkelanjutan. Pengabdian pada masyarakat ini bertujuan untuk mengajak siswa untuk berpartisipasi aktif sebagai agen perubahan pengelolaan sampah khususnya siswa SMA Kartika III-1 Banyubiru. Kegiatan ini terdiri dari tahap persiapan, penyuluhan dan pameran dan diakhiri dengan tahap evaluasi. Kegiatan ini memberikan pengetahuan tentang bagaimana melakukan sortir sampah. Siswa mampu mempraktekkan sortir sampah. Siswa juga memperoleh pengetahuan tentang pemanfaatan sampah menjadi produk yang mempunyai nilai jual tinggi.

Antioxidant Profile in Pineapple Peel Fermentation by Lactobacillus plantarum and Lactobacillus casei Hartini, Sri; Cahyanti, Margareta N.; Kusumahastuti, Dewi K. A.; Susilowati, Indah T.; Mahardika, Y. M. Anggara
Jurnal Penelitian Pendidikan IPA Vol 10 No 4 (2024): April
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i4.7546

Pineapple peels are a potential food waste capable of being repurposed as a substrate for producing high-antioxidant probiotic beverages. Therefore, this study aimed to determine the feasibility of using pineapple peels as a substrate for producing high-antioxidant probiotic beverages through fermentation by Lactobacillus plantarum and Lactobacillus casei. Pineapple peels juice was fermented for 48 hours and the growth of microorganisms, reducing sugars, pH, titratable acid, polyphenol compounds, and antioxidant activity were periodically analyzed. The results showed that after 24 hours, the growth of L. plantarum and L. casei gradually slowed down. As fermentation time increased, the levels of reducing sugars and the pH decreased. L. casei reached the highest titratable acidity of 0.90% equivalent to lactic acid after 48 hours of fermentation, while L. plantarum reached 1.21%. The percentage of radical inhibition and phenolic compound increased between 9 and 30 hours of fermentation. The highest inhibition activity of 39% was achieved after 30 hours of fermentation for L. casei, while for L. plantarum, it reached 55% after 9 hours. This study showed that pineapple peels could produce probiotic beverages with high antioxidant. It was a suitable alternative for vegetarians or individuals who were allergic to dairy products.

Physicochemical Properties of Yoghurt Analog from Peanut and Soy Milk Dewi Kurnianingsih Arum Kusumahastuti; Karina Bianca Lewerissa; Margareta Novian Cahyanti; Sri Hartini; Rifka Dwi Natalia; Yulia Frida Nugrahani
Jurnal Penelitian Pendidikan IPA Vol 11 No 2 (2025): February
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i2.10058

The global demand for plant-based dairy alternatives is driven by health, environmental, and food allergy or intolerance concerns. This movement has promoted plant-based yoghurts, which are nutrient-rich and non-dairy. This study examines the physicochemical and sensory characteristics of yogurts made from peanut milk and soy milk, both with and without the presence of filler, a prebiotic polysaccharide. Peanut milk yogurt exhibited a greater fat content of 11.2% wb, protein levels at 6.2% wb, and increased viscosity when compared to soy yogurt. However, soy yogurt exhibited elevated microbial loads (1.5 × 10¹¹ CFU/mL) and protein content when supplemented with inulin, suggesting improved fermentation activity. Both yogurts displayed pH levels appropriate for consumption (4.1–4.6), with peanut milk yogurt demonstrating a marginally higher acidity compared to soy yogurt. The addition of filler had a notable effect on the sensory profile, enhancing texture, taste, and overall acceptability for both peanut milk yogurt and soy yogurt. It is noteworthy that filler-enriched peanut milk yogurt exhibited diminished microbial loads and decreased viscosity, probably as a result of unutilized carbohydrate content and the presence of inhibitory metabolites from fermentation. Proximate analysis indicated that peanut milk yogurt has the potential to function as an effective plant-based yogurt alternative, exhibiting quality comparable to soy yogurt. Organoleptic testing revealed a clear consumer preference for formulations supplemented with inulin, resulting in ratings ranging from "like slightly" to "like extremely." This thorough examination offers significant perspectives on the possibilities of legume-based yogurts in addressing the increasing consumer interest in healthy, plant-derived dairy substitutes

Co-Authors Alifia Dewi Safira Cucun Alep Riyanto Harry Setiawan Karina Bianca Lewerissa Mahardika, Y. M. Anggara Margareta Novian Cahyanti Margareta Novian Cahyanti Pandu Krisnawan Rifka Dwi Natalia Rindang A Laksono Ronal F Hindra Sri Hartini Sri Hartini Susilowati, Indah T. Yohanes Martono Yulia Frida Nugrahani

Title

Found 6 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 6 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 6 Documents
Search